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

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

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