Latest / The Steve Harvey Morning Show / Chef Jernard Wells (5th Appearance) Full Interview

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Chef Jernard Wells (5th Appearance) Full Interview · The Steve Harvey Morning Show

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Speaker 1: My next guest. It's a celebrity chef, best selling cookbook author,
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Speaker 1: TV host, best known from numerous food networking Cooking Channel
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Speaker 1: shows over the last ten years. He is the host
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Speaker 1: of New Soul Kitchen on Cleo TV and the car
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Speaker 1: host for The Best Thing I Ever Ate on Cooking Channel,
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Speaker 1: one of my favorite show. We're gonna start off talking
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Speaker 1: about that Best Thing I Ever Ate. You know, everybody
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Speaker 1: knows I am a foodie, nut and food In fact,
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Speaker 1: I went to this new Brazilian restaurant in the line
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Speaker 1: of Georgia last night, you know, for with the child
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Speaker 1: usually where I go. I got a new one and
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Speaker 1: got a new one and I went to it last night,
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Speaker 1: got off the plane, went there and eight top top top,
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Speaker 1: top top, got it done. He's an entrepreneur with products
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Speaker 1: on the shelves and whole food stores. Please welcome to
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Speaker 1: money making Conversation. My man, Chef Gernard Wells. Hello, how
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Speaker 1: you doing, hey, Chef? You know, if we all, I
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Speaker 1: love talking to chef because basically talking a lot. You know,
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Speaker 1: he called me for a little advice here and that
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Speaker 1: he don't listen to my advice, but he called. He called.
1:01
Speaker 1: You'll be amazed because see he has this, he has
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Speaker 1: this little he has a little quality. He is that
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Speaker 1: what else? See he also he listened to your vife,
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Speaker 1: but he's also listened to that. What else the possibilities?
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Speaker 1: And you know, I'm straight don't do it. But Rashawn,
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Speaker 1: what else after that? I can't talk to you know,
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Speaker 1: but you operating off whatever. But he's a man, so
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Speaker 1: he comes to me all time. Respect that. But you
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Speaker 1: know that I'm gonna give an answer that allows him
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Speaker 1: to think about the process. And that's why our relationship
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Speaker 1: work because I don't want you to be what Roshan
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Speaker 1: says is the truth. Rashan is just getting your information.
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Speaker 1: That's that's based on truth. But then again, you have
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Speaker 1: to make a decision based on what you feel you
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Speaker 1: can unachieve. Sometimes you gotta walk out there. If you
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Speaker 1: walk out there and it's successful, he gets what. Rashaan
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Speaker 1: gave me a thought process that made me think a
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Speaker 1: little bit different on how I should approach this. And
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Speaker 1: that's why our relationship get along. We listen to my show,
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Speaker 1: I'm just giving you nuggets. You know, because you walk
2:03
Speaker 1: a different path, you get up on the different side
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Speaker 1: of the bed and it's a different time zone. You
2:08
Speaker 1: may be listening to this show, So what I'm saying
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Speaker 1: may work differently if you approach it differently. So that's
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Speaker 1: why Cheff and I get along, yep, and I have
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Speaker 1: to ad make you know your the the information and
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Speaker 1: knowledge that you continue instealing me. You know it is
2:24
Speaker 1: so it is so valuable. And what it does is
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Speaker 1: it allows me to truly step back, and that's I
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Speaker 1: do step as they say, how can you learn how
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Speaker 1: to walk on water by getting out of the boat.
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Speaker 1: But what your knowledge does is it helps me on
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Speaker 1: how to approach the situation and how to handle it.
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Speaker 1: You know, what you do is you help me put
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Speaker 1: my guards up when I'm walking into a place where
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Speaker 1: normally if I'm walking in defenseless and don't know what
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Speaker 1: to expect. You're the boy to read me. That helped
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Speaker 1: me see things and know how to operate in different perspectives.
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Speaker 1: And which is it is very key and beneficial and
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Speaker 1: doing any kind of business because a lot of people
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Speaker 1: walk into platforms are doing business and they have no
3:12
Speaker 1: idea of what they're walking into. But when you have
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Speaker 1: somebody like a Rasha McDonald in your corner, they help
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Speaker 1: you walk in with your eyes wide wide open instead
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Speaker 1: of wide shut. It helps you on how to better
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Speaker 1: handle people, how to navigate, and how to pretty much
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Speaker 1: maneuver from all the cooks and turns. You know, everybody
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Speaker 1: don't have a Rashane McDonald cheeko like I do, but
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Speaker 1: I'm truly thankful to how you in my life. Now,
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Speaker 1: let's talk about this food, because you know he was
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Speaker 1: talking to me about different First of all, the show
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Speaker 1: called Best Thing I Ever Ate on the Cookie Channel.
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Speaker 1: Tell them exactly what that is before we start talking
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Speaker 1: about the different places that you went. Noet. The Best
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Speaker 1: Things That Ever comes on every Monday night, nine pm
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Speaker 1: Eastern time. The show is about every every person that's
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Speaker 1: the co host. In the show, we go through our
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Speaker 1: dialogues of everywhere that we've eaten around the country some
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Speaker 1: of the best food that resonates with us and and
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Speaker 1: typically may be themed around and said it may be
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Speaker 1: something as simple as layers. When you hear layers, what
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Speaker 1: do you think of? Do you think of the best
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Speaker 1: layer of lasagna? Or do you think of the best
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Speaker 1: layer red delvy cake? You know all the best layer biscuit.
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Speaker 1: And based off of those things is how we go
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Speaker 1: and pull from deep down inside some of the best
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Speaker 1: restaurants that we've eaten that and we highlight those restaurants
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Speaker 1: and we share with the world our experience. And then
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Speaker 1: the other fun part about it is the chef in
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Speaker 1: that restaurant actually opened those doors and allowed the viewers
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Speaker 1: to get a glimpse into the world of what it
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Speaker 1: takes to prepare and create that dish, and then we
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Speaker 1: break it down verbat and what it's lacking. Hopefully we
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Speaker 1: encourage others to go out and and think about the
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Speaker 1: best thing that they're ever to see out the best
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Speaker 1: thing to say that right, amazing show. I'm going into
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Speaker 1: my actual third season Wolf the Show. I'm truly excited
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Speaker 1: about that, co hosting alone with some various steamships out
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Speaker 1: there from Wolfgang called Marcas Stewart, the Sawyer. Uh. It's
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Speaker 1: so it's so many of them, but it's it's truly
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Speaker 1: an amazing journey and it's you know, and it's about
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Speaker 1: paying off chief. Let's talk about the food now, what
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Speaker 1: I got all that Wolf game punk I ate at
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Speaker 1: this place the other day. Okay, let's talk about the
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Speaker 1: food now. What places really really and yeah, it's please
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Speaker 1: speaking suckulent terms when you talk about this food. Yeah,
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Speaker 1: what place did you go for like a good sandwich
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Speaker 1: or something? A good brakfitts are good shrimp all we'll
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Speaker 1: talk to us. Now, come on, you've Mississippi. You Mississippi,
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Speaker 1: you though one of the best breathast spots. And and
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Speaker 1: and I always talk about different regions, but if I
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Speaker 1: have to talk about a great breathast spot that's here
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Speaker 1: in Atlanta, it would definitely be Atlanta Breasast Club. Um,
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Speaker 1: if you hadn't experienced it, you definitely have to experiences
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Speaker 1: those young young brothers and sisters that's behind the forefront
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Speaker 1: of creating that restaurant. The way they do with making
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Speaker 1: their biscuits from scratching me. And they actually have a
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Speaker 1: unique style of that pepper gravy that goes onto it
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Speaker 1: and they're being on top of that, they're they're taking
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Speaker 1: a nice golden crisp chicken breast and landed on the
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Speaker 1: inside of that biscuits. The gravy, the chicken on it
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Speaker 1: just has that right amount of creaming into the gravy,
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Speaker 1: perfect for any day of the week. When we talked
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Speaker 1: about eating great breathast right there, talking so do they
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Speaker 1: do grits over that? Do they do grits over there?
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Speaker 1: They do grits, And you know that's one of the things.
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Speaker 1: The grits are amazing and buttery, and you know that's
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Speaker 1: what it's about. It's about having that right balance of
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Speaker 1: butter and cream that goes along with those grits. And
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Speaker 1: you know me, me, I'm a Southern boy. Periodically I
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Speaker 1: like to sprinkle a little sugar with my grits and
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Speaker 1: black black peppering and look kosher salt. But these grits
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Speaker 1: are so good you don't even have to even add
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Speaker 1: sugar tools the way this black pepper, salt and butter.
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Speaker 1: There you go. We're gonna be back with my man
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Speaker 1: because he got me rolling with the suckling talk. Yes,
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Speaker 1: my man, chef. You know well, as good friend, I'm
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Speaker 1: already on the page of the Atlanta Breakfast Club. I'm
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Speaker 1: looking at this chicken with his egg and his bakon whoa.
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Speaker 1: We'll be back with money making conversation, Chef. Don't go
7:48
Speaker 1: to where I'm home, Gryhi just for Sean McDonald and
7:53
Speaker 1: you're listening to money making conversations. I'm talking to my man,
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Speaker 1: celebrity chef bestselling author. Okay, we gotta couple of things
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Speaker 1: that are coming up. I want first of all, I
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Speaker 1: want to go to uh. You know, another good friend
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Speaker 1: of the family is his wife, Kina Wells. We talk
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Speaker 1: a lot and um we do business and she's also more.
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Speaker 1: I see a lot of activities you and her are
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Speaker 1: doing together. Jeff Nord and you have a part of
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Speaker 1: the official host lineup for the Soul Food Sessions. Talk
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Speaker 1: to us about that No. One through the third at
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Speaker 1: Blue Ridge Mouth and talk about Jeff Gernard and Keena Wells.
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Speaker 1: Oh Man, you know, it's so much I can say.
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Speaker 1: You know, I think Kenna has been my life partner
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Speaker 1: for over the past twenty years and and just she's
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Speaker 1: just been alone away now. Granted, you know her her
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Speaker 1: career is human resources and getting the job done that
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Speaker 1: way when it comes to recruit and bed now, but
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Speaker 1: one of the things over the past twenty years she
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Speaker 1: has always managed to juggle her career to help build
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Speaker 1: a strong legacy and foundation with us. And one of
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Speaker 1: the things with the Marverish Retreat Nayabie Matthews and Eric
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Speaker 1: Matthews retired NFL player Eric Matthews, they teamed together and
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Speaker 1: created these Soul for Sessions. Nia is the founder Soul
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Speaker 1: Food Sessions and they do this met these marriage retreats
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Speaker 1: and one of the things that me and Keena loved
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Speaker 1: doing this not only a shifting when people sewing to us,
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Speaker 1: but we love swing into others when it comes to
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Speaker 1: building stronger relationships because there's no secret that we have
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Speaker 1: a large family. You know, we have a large selling
9:34
Speaker 1: when it comes to kids. But building a business platform
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Speaker 1: and shan and helping others that are on that same
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Speaker 1: pathway on how to juggle and what we happen to
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Speaker 1: do is to take food. Food is that dealful for us?
9:48
Speaker 1: You know? We we take food and we use that
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Speaker 1: as a blueprint and showing you how something that's simple
9:54
Speaker 1: as a salad can be equated to a relationship. And
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Speaker 1: from what I mean a quick example is when I
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Speaker 1: lay out a salad before you, I'm giving you your
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Speaker 1: your spring mix, your iceberg ladders, your strawberries, your blueberries,
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Speaker 1: your cucumbers. And what we do is we show you
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Speaker 1: and we give an example of what what each one
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Speaker 1: of these could represent in your relationship when you're building
10:16
Speaker 1: your salad gives you an example. Spendings, they could they
10:19
Speaker 1: could represent the strengthen your relationship, your your your strawberries,
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Speaker 1: they could represent the love in your relationship. The blueberries
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Speaker 1: they could relate. They could represent the longevity in your relationship.
10:33
Speaker 1: Because each one of these play a certain part and
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Speaker 1: what we show people using them as you're building out
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Speaker 1: your salad while you're going through this line, what do
10:41
Speaker 1: you want your relationships look like? Now? If you want
10:44
Speaker 1: your relationship to me walk down and we the only
10:47
Speaker 1: get that iceberg ladders, So we do fun cool things
10:53
Speaker 1: like the interactive and we've teamed up with with Na
10:57
Speaker 1: and Eric Matthews for the for the Marriage of Treating.
10:59
Speaker 1: As a matter of fact, we've had such an amazing
11:03
Speaker 1: experience and um response from it that the numbers growed
11:07
Speaker 1: so well. We've moved the location Blue Ridge, so now
11:11
Speaker 1: we're gonna be in Gatlinburg Um, So we're going up
11:14
Speaker 1: to Gallenburg to the mountains to even bigger place where
11:17
Speaker 1: we're gonna be hosting Mr. Been that we've all we've
11:20
Speaker 1: already sold out, but we have a waiting list because
11:24
Speaker 1: the numbers are constantly growing and they can go to
11:27
Speaker 1: soul food Sessions with Naya dot Com to actually get
11:31
Speaker 1: on that weight list. Okay, so if I go through,
11:35
Speaker 1: so baha eat can determine my relationship. So I go
11:40
Speaker 1: through there, you know with me go through to get
11:42
Speaker 1: a salad that put some chocolate on that strawberry. That's
11:46
Speaker 1: you know, that's you ready to take it to the
11:48
Speaker 1: next level. Brother, you're looking for that that that you
11:52
Speaker 1: you you're making sure you got that intimacy in that
11:54
Speaker 1: relations That's what I knew. How old relationship, That's what
12:00
Speaker 1: it's about. That's the fire going you got. You got
12:02
Speaker 1: a big event coming up in Chicago. Talk to us
12:05
Speaker 1: about that September twenty four through the twenty night Chicago
12:09
Speaker 1: Going mat actually presented by Bone Appetite. You know a
12:12
Speaker 1: lot of people for me were Bond Apple Tea magazine,
12:15
Speaker 1: but Bone Appetite they have lunch to Chicago goingmet in
12:19
Speaker 1: conjunction with the Illinois Restaurants Association. A lot of people
12:23
Speaker 1: are for me were like, uh takes the Chicago and
12:25
Speaker 1: different things like that. Chicago Goingamet an amazing food event
12:30
Speaker 1: that pairs a celebrity chef as well as wine points
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Speaker 1: and spirits. And I'll be actually one of the headline
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Speaker 1: chefs there that will be doing out of this box
12:44
Speaker 1: cooking show. I'm actually doing a play on everything is
12:47
Speaker 1: about movies. This year for me was like Butchcasting and
12:51
Speaker 1: the Sundans Kid's gonna be Bushcasting and the Wild Wing
12:55
Speaker 1: Kids this year because I'm gonna be doing this thing
12:57
Speaker 1: with Whiskey con Huge Wing. Wow. That's hot. Yeah yeah,
13:04
Speaker 1: Now you get free. I know you been, Jett said
13:06
Speaker 1: everywhere I would love for you to come hang with me. Well,
13:09
Speaker 1: I'm gonna tell you right right now. You know, I'm
13:12
Speaker 1: gonna go to the Atlanta Breakfast Club first. If you
13:16
Speaker 1: go any place to eat, did you recommend now? Chicago
13:19
Speaker 1: up that? But I just went on the website to
13:21
Speaker 1: the Atlanta Breakfast Club and that chicken and bacon. I
13:26
Speaker 1: got to get there. And then my main man, my
13:29
Speaker 1: producers on the show, Sam, he's been there. He was
13:31
Speaker 1: like talking about the piech cobbler putting on top of
13:33
Speaker 1: the chicken and all that stuff. So so, but I
13:37
Speaker 1: got a place up in up in Chicago called Batter
13:40
Speaker 1: and Berries, which is all stand. They're they're amazing up there.
13:44
Speaker 1: So so we got a Labor Day, so everybody wants
13:48
Speaker 1: to eat right on Labor Day. Gumbo by BQ Fried chicken.
13:54
Speaker 1: What do you recommend as a as a good family
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Speaker 1: meal when the family gets together, you know, doing doing
14:01
Speaker 1: during these labor day periods of multa September before you
14:04
Speaker 1: get into that chicken time frame, that the turkeys time
14:08
Speaker 1: frame in November. Talk to us. Get that's check. You're
14:12
Speaker 1: sucking in again. You know how you had you had
14:15
Speaker 1: me inspired, had me want to go find a knife
14:18
Speaker 1: and fall give me that that stage. Get yeah, Now, hey,
14:22
Speaker 1: when we when we're kicking out labor that you can't
14:25
Speaker 1: kick it out without having some form, without having something
14:28
Speaker 1: from over rib on them and I and what I
14:31
Speaker 1: what I always suggested, a nice grade brown sugar preak,
14:35
Speaker 1: a rubbed rib and you put on the grill or
14:38
Speaker 1: if you shortcut it, you can put it in the oven.
14:40
Speaker 1: As a matter of fact, we did and we did
14:43
Speaker 1: with our cooking segments that we do together every Saturday, Rashaan,
14:47
Speaker 1: we did an apple glaze baked rib that's perfect for
14:52
Speaker 1: the labor day holiday season. Throw you some fresh Feedia
14:56
Speaker 1: or Granny Smiths apples in their wrapper in four baking
15:00
Speaker 1: in the oven on three hundred and fifty degrees forty
15:03
Speaker 1: five minutes, you have perfect fall off the bone. But
15:06
Speaker 1: now if you're not, if you're not a pork lover,
15:09
Speaker 1: and you want to go on that more light aside
15:11
Speaker 1: for us some chicken. I always suggest the dr pepper
15:17
Speaker 1: smoked chicken. Take that whole Friday. Or you can take
15:20
Speaker 1: your your thighs and legs, marinate them with some dr pepper,
15:26
Speaker 1: the salt black pepper. Throw you some fresh rose marry
15:29
Speaker 1: and time in there. Let it marinate for twenty four hours.
15:32
Speaker 1: And when you get up early the next morning, or
15:35
Speaker 1: your charcoals or your luck or your or your hickory
15:38
Speaker 1: wood on the grill and just let its smokers. How
15:42
Speaker 1: that dr pepper that is set in all night starts
15:44
Speaker 1: to caramelize over the top of it, gives it a
15:47
Speaker 1: nice sweet flavor. On the inside of it, that rose
15:51
Speaker 1: marry and time that is set in gives it a
15:53
Speaker 1: great earth tone flavor. And it also makes sure it
15:57
Speaker 1: makes it maintains the juice and the and the moistness
16:01
Speaker 1: of it. So when you let that out, when you
16:03
Speaker 1: set that out on your table, you're good to go.
16:05
Speaker 1: But you already know you gotta have them side, and
16:09
Speaker 1: can't Nobody had no side without that that the turkey
16:13
Speaker 1: leg baked beans. And what I say is you take
16:16
Speaker 1: your turkey, them smoked turkey legs that you're getting their
16:18
Speaker 1: phone off the bone. You start off that base and
16:21
Speaker 1: making those baked beans. And you know you can do
16:24
Speaker 1: a good tomato base if you don't, if you don't,
16:26
Speaker 1: grab the baked beans out the can, but get your nice,
16:29
Speaker 1: good tomato base to some molasses. That's the key, molasses
16:34
Speaker 1: tomato salce. Then you fold in either your kidney beans
16:39
Speaker 1: or your pork and beans, whichever ones you want in
16:41
Speaker 1: with it with those smoked turkey legs, and let those
16:45
Speaker 1: baked beans just simmer. Now. See you you have you
16:48
Speaker 1: have some people hurting themself when they come to your house.
16:51
Speaker 1: And we got that potato salad. Now it's always a ballot.
16:55
Speaker 1: Which one do you want? Do you want mustard? Basically
16:58
Speaker 1: you want may obey me when it come to that
17:03
Speaker 1: mayo bay. I always like blending in a little sweet
17:07
Speaker 1: relish with it, smoked from pre ky in with it.
17:10
Speaker 1: And then what I do when I boil my eggs,
17:13
Speaker 1: take that center out of and make the make it
17:16
Speaker 1: almost in the form of a deviled eggs style when
17:19
Speaker 1: you blend in an end. And then the key for
17:21
Speaker 1: your potatoes. Are you come go see a lot of
17:26
Speaker 1: people grab them rushes. We see you want them. You
17:28
Speaker 1: come gold potatoes because those you can go potatoes have
17:32
Speaker 1: a natural buttery flavor to them already, just the way
17:36
Speaker 1: they're grown. It just taste amazing. So when you smash
17:40
Speaker 1: those up with those eggs that mayo, you gotta win
17:44
Speaker 1: on your hands. And now when it comes to dessert,
17:47
Speaker 1: when it comes to dessert, ain't even fixing dessert because
17:51
Speaker 1: I'm calling Rashad McDonald and he got to me a
17:54
Speaker 1: couple of my man, my man Hill Chief Man. I
18:00
Speaker 1: appreciate you. You You know I post everybody want to find
18:02
Speaker 1: the chef and go to my at Rashaw McDonald. Every
18:04
Speaker 1: Saturday feature. He has a video that he uploads the
18:08
Speaker 1: original videos of his of his craft. He's one of
18:10
Speaker 1: my favorite people. I enjoy having him on my show.
18:14
Speaker 1: He knows that anytime, anytime he needs me, I will
18:16
Speaker 1: promote his brand because as you can see, the man
18:19
Speaker 1: knows his food. When I asked him to go succulent,
18:22
Speaker 1: he went beyond that. Everybody in the room went, that's
18:25
Speaker 1: my man. Keep following. Chef Geno Wells