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Entrepreneur: "Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours." · The Steve Harvey Morning Show

0:00
Speaker 1: If you're about to make a change in your life
0:03
Speaker 1: and you feel uncomfortable, that's the best feeling you can
0:06
Speaker 1: have because for the first time in your life, you'll
0:10
Speaker 1: make a new decision that's.
0:11
Speaker 2: Going to be best for you and not what somebody
0:14
Speaker 2: told you to do.
0:15
Speaker 1: And that's when all bets are off. Welcome to Money
0:18
Speaker 1: Making Conversation Masterclass. I'm your host, Rashan McDonald. Our theme
0:22
Speaker 1: is there's no perfect time to start following your dreams.
0:25
Speaker 1: I recognize that we all have different definitions of success.
0:28
Speaker 1: For you and maybe decide to your HM, it's time
0:31
Speaker 1: to stop reading other people's success stories to start living
0:33
Speaker 1: your own.
0:34
Speaker 2: Keep winning.
0:41
Speaker 1: The interviews and information that this show provides are for everyone.
0:44
Speaker 1: Like I tell everybody every week, it's time to stop
0:46
Speaker 1: reading other people's success stories and start planning and living
0:49
Speaker 1: your own. It's really important when I say that, because
0:52
Speaker 1: that's as honest as I can get.
0:54
Speaker 2: You know, I have lived a life like you.
0:57
Speaker 1: I'm a dreamer and I've had some dreams of incredible hype.
1:03
Speaker 1: You don't think You don't think I wanted to be
1:05
Speaker 1: Michael Jordan. You don't think I wanted to be Denzil
1:07
Speaker 1: Washington you don't think I wanted to be Michael Jackson.
1:10
Speaker 1: We were the same age. We are the same age.
1:11
Speaker 1: If he was allowed today, Michael Jackson, I'd be the
1:13
Speaker 1: same age. So you know, I wanted to be Michael Jackson,
1:16
Speaker 1: but the reality is I could only be Rashaan McDonald.
1:21
Speaker 1: And that's what I'm just telling you when you listen
1:23
Speaker 1: to the show, I want you to be the best
1:25
Speaker 1: you can be, and the device that I give you
1:27
Speaker 1: on this show hopefully can enable you to understand how
1:30
Speaker 1: you can accomplish that task. My next guest is the
1:33
Speaker 1: best of what he can be. He's not out there
1:36
Speaker 1: trying to be nothing else but what he is. And
1:38
Speaker 1: the award winning TV host, celebrity chef, restaurant tour, best
1:43
Speaker 1: selling cookbook author and host of the New Soul Kitchen
1:46
Speaker 1: and New Soul Kitchen Remix on CLEOTV. Please welcome to
1:50
Speaker 1: the Money Making Conversations with Master Class. I got to
1:52
Speaker 1: call my best friend. He's my best friend in the
1:54
Speaker 1: kitchen Chef Gernard Wells.
1:58
Speaker 3: Yes, indeed, I think I had with you on that.
2:00
Speaker 3: Thank you for having me on Money Making Conversations, mass Oh.
2:04
Speaker 1: You know I always go back, man, You know this
2:06
Speaker 1: is how you this is how you create a relationship.
2:08
Speaker 1: I started buying money making conversation platform in Houston, Texas
2:12
Speaker 1: in twenty seventeen, and this young man found me, found
2:16
Speaker 1: me and through his I won't say persistence, he just
2:22
Speaker 1: presented who he was and what he was doing and
2:24
Speaker 1: how he was going about his product. Tell everybout how you,
2:28
Speaker 1: how you was, how you was moving your products and
2:30
Speaker 1: promoting your products when you went into the when you
2:33
Speaker 1: was on your first major grocery store chain.
2:35
Speaker 2: Talked about that.
2:37
Speaker 3: You know, one of the things with my manufacturer home Cuisine,
2:40
Speaker 3: I believe sometimes and not sometimes, but all the time
2:45
Speaker 3: we have to put our best foot forward and go
2:47
Speaker 3: out and get what we want. And once I launched
2:50
Speaker 3: my company, it was, okay, how do I get in
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Speaker 3: these major retailers because a lot of times it's hard.
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Speaker 3: But from being a small man faction to a big one,
3:01
Speaker 3: they keep that kind of information. So I say, you
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Speaker 3: know what, I'm gonna go one store at a time,
3:06
Speaker 3: the same way they see, how how do you eat
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Speaker 3: an elephant? One bite at a time. So I went
3:14
Speaker 3: into store courts, I went through all of the proper
3:16
Speaker 3: procedures of making sure that my manufacturing company has the
3:20
Speaker 3: right amount the right amount of insurance because anytime, if
3:23
Speaker 3: you're going into any kind of distribution store wise, you
3:27
Speaker 3: always have to have at least a minimum of two
3:29
Speaker 3: million dollars in insurance companies. I know a lot of
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Speaker 3: people are listening and hear that, don't be along with that.
3:35
Speaker 3: There are plenty of insurance carriers that you can get
3:38
Speaker 3: amazing rates for that. But that's to cover you in
3:41
Speaker 3: the event something happened with your product. You know, something
3:44
Speaker 3: goes wrong, you won't always make sure you cover and
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Speaker 3: the grocery stores are going to require that you have this.
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Speaker 3: So after putting that in place, also getting my UPC code.
3:55
Speaker 3: You know, you see those bar codes that are on
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Speaker 3: the back of bottles or sauces of any packages. Those
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Speaker 3: UPC codes are is what is attached to your business
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Speaker 3: and it follows your company in that particular product for
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Speaker 3: the rest of its life. And I know a lot
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Speaker 3: of people say, okay, well, I can go online and
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Speaker 3: I can buy UPC code for a dollar thirty cent.
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Speaker 3: That is true, you can buy a used UPC code.
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Speaker 3: The only thing is that UPC code is attached to
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Speaker 3: whatever company initially purchased that UPC code. If you want
4:31
Speaker 3: to have your own organic UPC codes for your company,
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Speaker 3: you have to go through the government, which is GS one.
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Speaker 3: Once you get your GS one certification, then that's tied
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Speaker 3: to you. That keeps track of your sales, That keeps
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Speaker 3: track of wherever your product goes around the world. When
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Speaker 3: using a used UPC code, whenever they scan and say
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Speaker 3: in Walmart, Target, Whole Foods, it's going to pull up
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Speaker 3: whatever company originally had that. So that's the downside sometimes
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Speaker 3: to saving money. So putting that in place, getting my
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Speaker 3: ingredient analysis, getting a facility to start producing, and you know,
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Speaker 3: there are so many options. Now you can go the
5:11
Speaker 3: route like I did because I really believe in knowledge
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Speaker 3: and I wanted to know as well as that's a
5:16
Speaker 3: way to really keep track of your money. So I
5:18
Speaker 3: created my own manufacturing company and went through all the
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Speaker 3: legitimacy of making it a company just like craft hinds
5:26
Speaker 3: of anyone else. If you don't want to go through that,
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Speaker 3: you can go the copacking route. Provide a company that
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Speaker 3: does that your recipes, you're sign an NBA with them,
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Speaker 3: they're start producing it, but remember they're going to get
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Speaker 3: a portion of that So after I get my company going,
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Speaker 3: I'm going to these grocery stores and I'm pitching to them,
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Speaker 3: and so one of them informing, you know, if someone
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Speaker 3: comes in and requests your products and you have a
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Speaker 3: UPC code, then we have to order it in because
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Speaker 3: it's in our database across the country. So I said, shum.
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Speaker 3: Interesting from never, so I started going into grocery stores
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Speaker 3: requesting my own product and giving it. Hey, I want
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Speaker 3: to order this particular product right here, here is good,
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Speaker 3: here's the UPC code. Can you guys order it in
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Speaker 3: grocery stores? Absolutely when you go to customer service, they
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Speaker 3: did not tell you no, They've reached out to my company.
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Speaker 3: Of course ordered that product in. Then when the product
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Speaker 3: came in, I didn't go back in there to buy it.
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Speaker 3: What I did was I sent concerts just people, people,
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Speaker 3: just I was meeting in the parking lot of airwhells. Hey,
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Speaker 3: here's five dollars going in, purchases, bottle of sauce, gifts
6:36
Speaker 3: on me, here's this good person. And I did that
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Speaker 3: to create my own supply and demand. And once they
6:43
Speaker 3: started saying, man, people are requesting, people are buying this product.
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Speaker 3: So from that point being chef Gennard at the businessman,
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Speaker 3: not the consumer, going, Hey, I see you guys have
6:52
Speaker 3: been ordering my products here at Hold Foods. I would
6:55
Speaker 3: love to talk to you about carrying it on a
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Speaker 3: regular basis. And from there I made sure that one
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Speaker 3: one store that I was in in Chattanooga, Tennessee did
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Speaker 3: so well that they took my products nationwide so that
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Speaker 3: all Whole Foods would be able to carry. And those
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Speaker 3: are things I always say sometimes when your funds are
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Speaker 3: limited and you're looking for different ways, there's more than
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Speaker 3: one way to achieve a goal. You just have to
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Speaker 3: be willing and ready to step out of your comfort
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Speaker 3: zone and do things that people typically wouldn't think of.
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Speaker 1: Well, you know, first of all, great, that's like, you know,
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Speaker 1: if you go to Harvard Business School, you know, marketing
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Speaker 1: one on one, marketing without a budget or small budgets,
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Speaker 1: you know, without using social media, without using a fan
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Speaker 1: club or email base.
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Speaker 2: This is what you do. Personality.
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Speaker 1: This was a personality driven campaign with the instinct of
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Speaker 1: saying supplying demand attached to it.
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Speaker 2: Hear what I'm saying, supplying demand.
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Speaker 1: He went in a store, he had a supply He
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Speaker 1: initiated an action that there was a demand for by
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Speaker 1: using this personality, by approaching people and said, would you
8:03
Speaker 1: purchase my product? You love it, here's the money to
8:06
Speaker 1: assist you in the purchase. They went inside, they were
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Speaker 1: inspired by his enthusiasm, purchased this product, went out and
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Speaker 1: went Wow, this is really good and guess what they
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Speaker 1: became returning customers. What always annoys me by people is
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Speaker 1: they don't know how to invest in their own brand.
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Speaker 2: Chef, talk to me about that is so true.
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Speaker 3: That is so true. And one of the things I've
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Speaker 3: learned is you have to be your biggest cheerleader, in
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Speaker 3: your biggest sales person. And if you don't believe enough
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Speaker 3: in your own brand to invest in your own brand,
8:39
Speaker 3: trust me, nobody else will. So you have to be
8:42
Speaker 3: willing to grab that knowledge and do what it takes
8:45
Speaker 3: to draw enough tension to make the right people pay
8:49
Speaker 3: attention to you in the right way. And even back
8:53
Speaker 3: to my even back to myselfs after I did that,
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Speaker 3: that was just the first hurdle. After I achieved it
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Speaker 3: and I got it in the stores, guess what it
9:01
Speaker 3: was time to do? Then, now it's time to really
9:04
Speaker 3: put it into action. So now chefs and I'm going
9:07
Speaker 3: into the stores. I'm dim on, I'm displaying because if
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Speaker 3: they ordered the product, I want to ensure that these
9:13
Speaker 3: products get sold so that they can keep ordering. So
9:18
Speaker 3: unwilling to I started traveling all over the United States
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Speaker 3: everywhere y'all care, everywhere, they care about products, whether it's
9:24
Speaker 3: a big order, small order. I made an appearance to
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Speaker 3: ensure it sol and I kept doing it until I
9:30
Speaker 3: got to a point where it became like, as they say,
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Speaker 3: the hams on the wheel, it starts taking care of
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Speaker 3: itself and then I can then focus on branding and
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Speaker 3: marketing from a bigger area. But it goes back to
9:42
Speaker 3: you have to be willing to take the chance on
9:46
Speaker 3: yourself before anybody else will believe in you. Too often
9:51
Speaker 3: we jump out there and say, oh, I've been on
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Speaker 3: TV or I got this product, I got this, I
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Speaker 3: got that, But how much are you investing into yourself?
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Speaker 3: Same thing, just like with my TV show Rashawn Newsoul Kitchen.
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Speaker 3: As a matter of fact, you know, the season premier
10:07
Speaker 3: just started last week. I'm on season five. But one
10:10
Speaker 3: of the things that contributes to the success of that
10:13
Speaker 3: show is the fact that I invested in myself when
10:18
Speaker 3: it came to this show. Too often do I see
10:21
Speaker 3: chefs or just entertainers as a whole. They land an
10:24
Speaker 3: opportunity to be on somebody's TV show or have their
10:28
Speaker 3: own show, and what they're expecting after they finished standing, Oh,
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Speaker 3: the network is gonna dump all these all this money
10:35
Speaker 3: into my marketing campaign, my media campaign, all these things,
10:39
Speaker 3: and then you found up you end up saying, oh,
10:42
Speaker 3: the network ain't really got a budget, or either the
10:44
Speaker 3: network don't want to release their budget to me. So
10:47
Speaker 3: guess what you have to do? You have to be
10:50
Speaker 3: willing to brand and market yourself once again to ensure
10:55
Speaker 3: that it's successful. And that's one of the things that
10:58
Speaker 3: all don't I want to command Cleo TV and TV one.
11:02
Speaker 3: They have been strong footings behind me and they have
11:05
Speaker 3: been there all along and every step to ensure and
11:09
Speaker 3: help with my success. But it was once they saw,
11:12
Speaker 3: oh wow, Chef Janard is really go get a Chef
11:15
Speaker 3: Janard ain't waiting on uhsing. I went out of hide
11:17
Speaker 3: my own look, I went out of hire my own
11:19
Speaker 3: market and PR team. I went out of hire my
11:22
Speaker 3: art found all these people to put it. And what
11:25
Speaker 3: I told them, I said, I have this show, I
11:27
Speaker 3: need you to focus on branding me and branding this show.
11:30
Speaker 3: Branding so that regardless of what the network is doing
11:33
Speaker 3: with it, I'm going to ensure that I have a
11:35
Speaker 3: successful show because this is part of my bread and butter.
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Speaker 3: So we have to be willing to invest in ourselves.
11:44
Speaker 1: Now, investing key, invest in ourselves. Now, what's the difference
11:47
Speaker 1: between your shows on Cleo TV New Soul Kitchen and
11:51
Speaker 1: New Soul Kitchen Remix.
11:53
Speaker 3: The difference the difference between the two New Soul Kitchen
11:57
Speaker 3: is our long format. New Soul Kitchen remixes a short format,
12:01
Speaker 3: short format. A lot of people don't even realize that
12:03
Speaker 3: what you would call ten minutes then as the shows
12:06
Speaker 3: are typically ten minutes on remix and in between it's
12:09
Speaker 3: our commercials that's packaged. But these short form shows are
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Speaker 3: me showing you how to create meals in a fraction
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Speaker 3: of the time, thirty minutes or less meals. Because one
12:22
Speaker 3: of the things I see the need as being a father,
12:26
Speaker 3: a husband, a friend when we go when we get
12:30
Speaker 3: home at the end of the day and get you
12:32
Speaker 3: gotta feed yourself, or you gotta feed feed the children
12:35
Speaker 3: or whomever you got waiting on you, and you're tireful work.
12:39
Speaker 3: How do I create outstanding meals in a fraction of
12:43
Speaker 3: the time. That's where Chef Jannar's Knew So Kitchen Remix
12:47
Speaker 3: comes in, and I show you how to create these
12:50
Speaker 3: Monday through Money, as I call them, Monday through Thursty
12:53
Speaker 3: meals because you know, when Friday hears are shown, we
12:56
Speaker 3: turn up, were ready to go all out whatever we're eating.
13:01
Speaker 3: And that's where New Soul Kitchen comes in. At New
13:04
Speaker 3: Soul Kitchen teaches you how to create those award winning dishes,
13:08
Speaker 3: those dishes when you're trying to impress that significant other,
13:12
Speaker 3: those dishes look when you want to be the talk
13:15
Speaker 3: of the neighborhood. That's what News Old Kitchen and more importantly,
13:19
Speaker 3: with being a producer on that show, I'm honored and
13:23
Speaker 3: excited that the network gives me the opportunity to show
13:27
Speaker 3: who I am, my character, my genuineness, because I always
13:32
Speaker 3: want people to know the same person that you see
13:35
Speaker 3: on TV, if you see me in the airport, if
13:37
Speaker 3: you see me doing a live show somewhere, I'm the
13:40
Speaker 3: same exact person. Because too often do we fall in
13:44
Speaker 3: love with characters of people and then we be disappointed
13:48
Speaker 3: when we meet the real individual. I never wanted to
13:51
Speaker 3: be there, and I'm so honest that they allow me
13:53
Speaker 3: to produce and put out content with my powerhouse production
13:58
Speaker 3: family that the world when they see me, they're like, hey,
14:02
Speaker 3: this seems like the real chef Jannar And the reason
14:04
Speaker 3: it seems like that because it is there.
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Speaker 1: You go, New Soul Kitchen, Remix, New Soul Kitchen. I'm
14:11
Speaker 1: speaking to the real chef Genard Wells. When we come back,
14:15
Speaker 1: we're gonna find out about all his charity work that
14:18
Speaker 1: he's doing out there.
14:19
Speaker 2: And also, I gotta I gotta confess.
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Speaker 1: He showed me up in the kitchen. Y'all came to
14:23
Speaker 1: my house, my building and showed me I taught me
14:28
Speaker 1: and I can't cook. That's basically that's what he showed me.
14:31
Speaker 3: That's what.
14:34
Speaker 2: You're back for.
14:35
Speaker 1: More money make comes to me, you know, that's why
14:37
Speaker 1: he laughing.
14:38
Speaker 2: Don't go back, y'all gotta hear this story. Don't go
14:40
Speaker 2: nowhere by about.
14:50
Speaker 3: Web.
14:51
Speaker 4: Be right back with more Money Making Conversations Masterclass with
14:54
Speaker 4: Rushawn McDonald's Welcome back to the Money Making Conversations Masterclass
15:02
Speaker 4: hosted by Rashaan McDonald. Money Making Conversations Masterclass continues online
15:07
Speaker 4: at Moneymakingconversations dot com and follow money Making Conversations Masterclass
15:12
Speaker 4: on Facebook, Twitter, and Instagram.
15:15
Speaker 1: You know chef Genod Wells. You know I say that
15:18
Speaker 1: word chef because you know, he's kind of honory. You know,
15:22
Speaker 1: he's one of these guys that you know, I liking
15:25
Speaker 1: it to sports. Okay, if you out there with Michael Jordan,
15:31
Speaker 1: you know, good and well, you out there with Mickael Jordan, Okay,
15:34
Speaker 1: you don't. You just get his autograph and don't try
15:37
Speaker 1: to play basketball. Well, okay, I'm in the kitchen with
15:40
Speaker 1: chefs Genoid. Well, I knew I was in the kitchen
15:42
Speaker 1: with chef's John. I should have just took a selfie
15:46
Speaker 1: and just let him do his thing. And so I
15:48
Speaker 1: started bragging about my cabbage. You know, my cabbage. You know,
15:52
Speaker 1: he said, Okay, Shans cabbage, because I got my in
15:56
Speaker 1: my office area. I got a Roushan's kitchen. I plant
15:59
Speaker 1: my tomade, I play my cabbages. Oh, I'm about to
16:02
Speaker 1: start playing it in the minute here. Chefs you know.
16:05
Speaker 1: Up and he said, he says, he said, so, so
16:08
Speaker 1: how you fixing ra Sean?
16:09
Speaker 2: We can wrap We can do that real quick, real quick. Man,
16:12
Speaker 2: it takes me three hours do my cabbages. You know,
16:14
Speaker 2: I gotta let them he said, three hours.
16:17
Speaker 1: He said, I knocked that out right, this shell, you know.
16:21
Speaker 1: I said, we can knocked that out in fifteen minutes.
16:24
Speaker 1: I said, fifteen minutes. Man, how you making cabbages in
16:29
Speaker 1: fifteen minutes when you tell them versus my three hour process?
16:34
Speaker 1: What you did in fifteen minutes with your cabbages to
16:37
Speaker 1: let me to go? I should have took a selfie
16:39
Speaker 1: when I was in the kitchen with you instead of
16:41
Speaker 1: running off at the mouth.
16:45
Speaker 3: You know. One of the things I always tell people
16:47
Speaker 3: when it comes to cooking, I want you to think restaurant.
16:50
Speaker 3: And what I mean when I said when it comes
16:52
Speaker 3: to cooking, I want you to think restaurant. If you
16:54
Speaker 3: go on the restaurant and you wait longer than thirty
16:56
Speaker 3: minutes on anything, you anger, all right, this is too long.
17:00
Speaker 3: And there's a reason. It's because there's a method on
17:02
Speaker 3: our style of how we prep how we prepare a
17:05
Speaker 3: dish to cook it in the fraction of the time.
17:08
Speaker 3: Because everything is chemistry. One of the things we know
17:10
Speaker 3: about cabbage is outside of cabbage being a green greenery,
17:16
Speaker 3: that's full of antioxidants. And I pointed out the fact
17:19
Speaker 3: about the antioxidants because we know this is men's health.
17:24
Speaker 3: Cabbage is full of antioxygents, plus is full of water.
17:27
Speaker 3: So when you add it to a skillet, whether it's
17:29
Speaker 3: your cast iron skillet or your non stick skillet, you
17:34
Speaker 3: can use minimum water because the cabbage is gonna start
17:37
Speaker 3: to release the moisture, it's gonna wilt down, and it's
17:40
Speaker 3: gonna get pretty much four tigers the way you want it.
17:44
Speaker 3: So the key is what you do. Once you start
17:46
Speaker 3: off with your cabbage. You cut it to your thin specifications.
17:51
Speaker 3: You want to start salt tanning with your olive oil,
17:54
Speaker 3: adding your garlic and whatever season is that you like,
17:57
Speaker 3: because I always say when you season it, when you food,
18:00
Speaker 3: cook it the way you like it, and inn serve
18:02
Speaker 3: it to other people so that they experience who you are,
18:06
Speaker 3: because food is no more than an extension of who
18:09
Speaker 3: we are as an individual. Once you saw tearing it
18:12
Speaker 3: down and you get it to that right point where
18:15
Speaker 3: where you like it wilt it to, then you add
18:18
Speaker 3: in just a small amount of your whether it's chicken stock,
18:21
Speaker 3: your vegetable stock, or if you just want to use
18:23
Speaker 3: straight water. You add that in pop a lid over it,
18:27
Speaker 3: and I guarantee you keep it on long fifteen minutes.
18:32
Speaker 3: You have some of the best cabins you ever had,
18:34
Speaker 3: and in that cabin you can add in your ball peppers,
18:37
Speaker 3: your onions, you know, sometimes the shine. I e't even
18:40
Speaker 3: add collar greens into my cabbage when I'm salting.
18:45
Speaker 1: Another thing. I cooked for two and a half to
18:47
Speaker 1: three hours. By the way, okay before I met the
18:50
Speaker 1: Michael Jordan in the kitchen. Okay, just let y'all know
18:53
Speaker 1: is a way to do it right. And as a way,
18:55
Speaker 1: see my mama, I was cooking like my mama. I
18:58
Speaker 1: just that's ah. I saw cooks you just like that.
19:00
Speaker 1: But my mama didn't look like Jeff to know it well.
19:03
Speaker 1: So I thought I knew what I was talking about.
19:05
Speaker 1: Now I know about it.
19:06
Speaker 2: It's done right.
19:07
Speaker 1: We do it right in our house. I'm very happy
19:10
Speaker 1: to say that. But you do a lot of great things, chef,
19:12
Speaker 1: you know it wells. I'm going to transition into the
19:14
Speaker 1: charity work that you do. A lot of big events,
19:17
Speaker 1: a lot of catering that you engaged in. Tell us
19:20
Speaker 1: about you know, you have a catering side of your
19:23
Speaker 1: business that you that you do a lot of big events,
19:26
Speaker 1: but also you do events with that with I didn't
19:28
Speaker 1: even know that Tom john A Cruise was still going on,
19:31
Speaker 1: and you say it still goes on.
19:34
Speaker 3: Yes, the Tom Johnner Cruise has been going strong for
19:37
Speaker 3: over twenty much years.
19:40
Speaker 2: Is he still on the air. He's still on the air, right.
19:43
Speaker 3: No, Tom, You know Tom passes the throng to Ricky Smiley,
19:47
Speaker 3: So Ricky Smiley holds tom original spot. But what Tom does?
19:51
Speaker 3: Tom saying, ain't gotta be on their y'all come on
19:54
Speaker 3: this crewse and you got five thousand people hanging with
19:57
Speaker 3: him for seven days straight. That up closing person with
20:01
Speaker 3: Tom is a real deal because when they say it's
20:04
Speaker 3: a party with a purpose, it really is. And one
20:07
Speaker 3: of the things what myself, being an HBCU alarm, I
20:11
Speaker 3: really love giving back and that's the chef Jenni philanthropy
20:16
Speaker 3: side of things where I love stepping in the places
20:19
Speaker 3: like with the Tom Join A Fantastic Boyds and my
20:22
Speaker 3: team and I we've created what's called the Tom Johnner
20:25
Speaker 3: Culinary Council, and I'm one of the founding members of
20:29
Speaker 3: that and we helped create the dishes that are served
20:33
Speaker 3: to our people while we at sea. So you truly
20:36
Speaker 3: get the full HBC you experience. You truly get the
20:41
Speaker 3: full the full chef experience, because you can't have a
20:45
Speaker 3: cruise without great food. You put seven You put almost
20:49
Speaker 3: five thousand people on the ship for seven days straight
20:51
Speaker 3: with some terrible, terrible food. They can see some of
20:54
Speaker 3: the best. They leave that day that was the worst.
20:59
Speaker 3: But Tom joining them got it figured out. Him and
21:02
Speaker 3: this team I started with them. I've been with them
21:05
Speaker 3: now for about seven years right, and the course of
21:08
Speaker 3: that seven years, from competing on there to flagship and recipes,
21:13
Speaker 3: it's become an amazing family and I love playing a part.
21:16
Speaker 3: As a matter of fact, we set sall eight through
21:19
Speaker 3: twenty seven through May fourths of this year. Leaving out
21:23
Speaker 3: of Miami. We had to the Turkey k Coons, We
21:26
Speaker 3: had to the Dominican Republic and to Puerto Rico. So
21:31
Speaker 3: we got some amazing stops. But the real fund is
21:34
Speaker 3: on the ship when we're at seeing party and cooking up.
21:37
Speaker 3: I do live cooking shows, the whole nine. But then
21:40
Speaker 3: there's just one side of the giving back. Others is
21:43
Speaker 3: from the front, from the frank Ski Foundation Frank Steeke
21:46
Speaker 3: Frank Ski that has a foundation that's for kids, and
21:50
Speaker 3: I love actually playing a part with him and donating.
21:53
Speaker 3: And that's where my catering company comes in at because
21:56
Speaker 3: I have a catering company and I've been and my
21:58
Speaker 3: catering company has been distance for over twenty years, which
22:02
Speaker 3: is under the same flagship name Hoult Cuisine. But we
22:07
Speaker 3: going and they auctioned me off. They auctioned me off
22:10
Speaker 3: to the bidders in there, and those funds that they
22:13
Speaker 3: raised from auctioning, I donate that towards the charitable organization.
22:18
Speaker 3: So you can only imagine some of the some of
22:21
Speaker 3: the monetary benefits that they benefit off of using my name.
22:25
Speaker 3: But I love lending my name to great causes life.
22:28
Speaker 1: Now, I was with you in Miami at the Historic
22:30
Speaker 1: Hampton House. That was an amazing event that I watched
22:34
Speaker 1: you and there was another huge charitable event where your
22:37
Speaker 1: skills brought an incredible, diverse crowd and great food.
22:43
Speaker 3: Yes, yes, it did it. The Historic Hampton House. A
22:46
Speaker 3: fun fact about it, it's one of the original hotels
22:50
Speaker 3: that was in the Green Book. If you don't know,
22:52
Speaker 3: so I know you know what it is.
22:54
Speaker 2: Rashon.
22:54
Speaker 3: But for our listeners, the Green Book actually was a
22:58
Speaker 3: map years ago what African Americans used to travel around
23:03
Speaker 3: the United States because there was certain hotels that we
23:06
Speaker 3: only could stay in, certain routes that we only could take,
23:10
Speaker 3: and certain times of the day that it was safe
23:13
Speaker 3: for us to travel. So we had this Green Book
23:16
Speaker 3: and it was pretty much the African American Atlas. The
23:19
Speaker 3: historic Hampton House was a part of that Green Book.
23:23
Speaker 3: So if you went to Miami, that's where you you
23:25
Speaker 3: would have stayed. And when I tell you, when you
23:27
Speaker 3: walk in, you see some of the most surreal pictures
23:29
Speaker 3: on the wall from Martin Luther King, Malcolm X, Muhammad Ali.
23:34
Speaker 3: As a matter of fact, when Muhammad Ali first won
23:36
Speaker 3: the World Championship, that's where he stayed. He photoed South Beach,
23:40
Speaker 3: but had to go back to Brownsville, Old Brownsville in
23:44
Speaker 3: Miami to stay at the Hampton.
23:46
Speaker 2: House, right, and a photo was taken by Malcolm X.
23:50
Speaker 2: His photo at the bar.
23:51
Speaker 1: It was you know, it was you know, just watching
23:55
Speaker 1: your career man, and just just seeing you. I just
23:58
Speaker 1: want to, you know, just say this to you, my friend.
24:01
Speaker 1: You're just a very very special talent. And I just
24:04
Speaker 1: want to do whatever I can in my power to
24:07
Speaker 1: just let people understand not only the community side and
24:11
Speaker 1: the talent side, but it's the family side. You was
24:13
Speaker 1: just a three sixty man, and uh, you know, I'm
24:16
Speaker 1: just mad because April twenty seventh. You know I've been
24:18
Speaker 1: Houston at the Black Man. Well this marching you're about
24:21
Speaker 1: to take off on your cruise, you know you emphasizing
24:24
Speaker 1: party and eating food.
24:26
Speaker 2: But again my heart will be with you.
24:28
Speaker 1: Chefs, you know it well, the Michael Jordan of the Kitchen,
24:32
Speaker 1: as far as Rashwan is concerned, this chef you go,
24:37
Speaker 1: you should and thank you man, thank you, thank you
24:40
Speaker 1: for coming on my show, Money Making Conversations master Class.
24:43
Speaker 2: But we talk soon.
24:43
Speaker 3: Man, okay, thank you for having me and guys, make
24:47
Speaker 3: sure you watch New Soul Kitchen this Wednesday, nine thirty Eastern,
24:51
Speaker 3: eight thirty Central.
24:52
Speaker 1: Love it man. You know how the market, don't it.
24:54
Speaker 1: This has been another episode of the Money Making Conversations
24:57
Speaker 1: master Class hosted by me Rashan McDonald. Thank you and
25:00
Speaker 1: oh my guess you know John Gregory, Chef to Know
25:03
Speaker 1: It Wales, the mj of the Kitchen, and thank you
25:06
Speaker 1: my listen. Knowing is join us next week. You remember
25:09
Speaker 1: to always leave with your gifts and keep winning.
25:13
Speaker 4: Thank you for joining us for this edition of Money
25:15
Speaker 4: Making Conversations Masterclass. Money Making Conversations Masterclass with rough Shan
25:21
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