Latest / The Breakfast Club / INTERVIEW: Keith Lee Talks Viral Food Critiques, NY Chop Cheese, Family Values + More

Transcript

INTERVIEW: Keith Lee Talks Viral Food Critiques, NY Chop Cheese, Family Values + More · The Breakfast Club

• 0:00
  Speaker 1: Wake that ass up in the morning. The Breakfast Club Morning.
• 0:05
  Speaker 2: Everybody is DJ Envy Charlamagne the Guy. We are the
• 0:08
  Speaker 2: Breakfast Club. We got our guess co host Lauren the
• 0:10
  Speaker 2: Roaster with us, and we got a special guest in
• 0:12
  Speaker 2: the building. Brother's name is Keith Lee.
• 0:14
  Speaker 3: Welcome brother, Pleasure, pleasure, pleasure to be here. How are
• 0:16
  Speaker 3: you doing, man, I can't complain, man, blessed ay favorite.
• 0:19
  Speaker 2: Yes. Absolutely for people that don't know who you are,
• 0:21
  Speaker 2: you've been going viral the last couple of months and
• 0:23
  Speaker 2: years because you're a food creek. Absolutely, but you're a
• 0:26
  Speaker 2: food creek the hood way, like you pull up to
• 0:29
  Speaker 2: the spot and you eat it in the car pause.
• 0:31
  Speaker 1: I wouldn't say the whoday. I just eat food.
• 0:32
  Speaker 3: I critique it everything, and it's not even from a
• 0:35
  Speaker 3: critique and standpoint, it's just I experience everything. So at
• 0:38
  Speaker 3: first I will go in and I will eat food,
• 0:39
  Speaker 3: and I will experience the whole thing, like sitting down
• 0:41
  Speaker 3: the restaurants. But I've always had social anxiety, so I've
• 0:44
  Speaker 3: never been really big on sitting down and like sitting
• 0:47
  Speaker 3: and talking to people. Really, so I'm getting a lot
• 0:49
  Speaker 3: better being around my family and being around the situations
• 0:52
  Speaker 3: that I'm in. But really, my family goes in and
• 0:54
  Speaker 3: they get the customer service experience for me now because nowadays,
• 0:57
  Speaker 3: if I go in, I get thirty backs to food
• 0:59
  Speaker 3: and get the experience that it's not authentic. And if
• 1:02
  Speaker 3: I go in and I say, hey, the customer service
• 1:04
  Speaker 3: was amazing or the food was amazing, it's only because
• 1:06
  Speaker 3: I have fifteen min million followers. It's not because the
• 1:09
  Speaker 3: food is actually amazing or the customer service. You're gonna
• 1:11
  Speaker 3: get the same customer service experience. So I want the
• 1:13
  Speaker 3: same customer service experience my mom gonna get if you
• 1:16
  Speaker 3: going the next day.
• 1:16
  Speaker 4: Oh that's interesting you said that. You know, you being
• 1:20
  Speaker 4: the food critic, you don't get an authentic experience.
• 1:21
  Speaker 1: And the absolutely it might front now, Oh it's immedia.
• 1:24
  Speaker 1: It ain't. No, Mike.
• 1:26
  Speaker 5: Might be knowing where you're going to. Like when they
• 1:28
  Speaker 5: say you in a city, they sit out an alert
• 1:30
  Speaker 5: on Twitter. They'll be like, oh, Keith Lee is.
• 1:31
  Speaker 1: In New York.
• 1:33
  Speaker 6: It's like, okay, people got tightened up.
• 1:34
  Speaker 3: A lot of people ask me why I do that.
• 1:36
  Speaker 3: So the reason I put out an alert before I
• 1:39
  Speaker 3: go to a city, every food I pay for everything.
• 1:42
  Speaker 6: He doesn't go in hisself.
• 1:43
  Speaker 1: He said that, okay, so.
• 1:46
  Speaker 3: Get a little backstory, because I know a lot of
• 1:48
  Speaker 3: people aren't familiar with what I'm blessed enough to do.
• 1:51
  Speaker 3: So I basically, I go to restaurants, and I'm a
• 1:53
  Speaker 3: marketing platform for absolutely free to these restaurants that don't
• 1:56
  Speaker 3: have marketing platforms, but they have great food and great
• 1:58
  Speaker 3: customer service. So I go in and I go to
• 2:00
  Speaker 3: small mama pop shops. I go to places who might
• 2:04
  Speaker 3: have just opened, or I go to places that have,
• 2:06
  Speaker 3: like I said, great food and gret because of services
• 2:07
  Speaker 3: with people don't know about them because they aren't either
• 2:09
  Speaker 3: on social media or they don't do a great job
• 2:11
  Speaker 3: of word of mouth, because a lot of these places
• 2:13
  Speaker 3: are either ran by older people who aren't on social media,
• 2:16
  Speaker 3: or people who've put they all into making the resources
• 2:19
  Speaker 3: that they have work and not have time to actually
• 2:23
  Speaker 3: go out and outsourced marketing. And a lot of people
• 2:25
  Speaker 3: who are on social media or are food influencers they charge.
• 2:28
  Speaker 3: So I don't consider myself a food influencer. I don't
• 2:30
  Speaker 3: consider myself an influencer, a celebrity or anybody. I'm just
• 2:33
  Speaker 3: a vestable of God and I just do what I
• 2:34
  Speaker 3: feel like i'mupposed to do and that comes with eating food.
• 2:37
  Speaker 7: Use an MMA fighter too?
• 2:38
  Speaker 1: Professional?
• 2:39
  Speaker 3: Yep, wow, at eight years ninety five is a professional
• 2:42
  Speaker 3: four no as amateur.
• 2:43
  Speaker 7: So how did you go from MMA fighter the food creek?
• 2:46
  Speaker 3: So I've always been really big into food. As MMA fighter,
• 2:50
  Speaker 3: food is one of the most important things because you
• 2:51
  Speaker 3: got to lose a lot of weight. I fought at
• 2:52
  Speaker 3: one thirty five, but I always waited around one to
• 2:54
  Speaker 3: sixty five and one to seventy, So really cutting from
• 2:57
  Speaker 3: one seventy to one thirty five is ninety percent in
• 3:00
  Speaker 3: ten percent dedication. So it's really I've always had a
• 3:03
  Speaker 3: passion for food and cooking and really being focused on
• 3:06
  Speaker 3: a food aspect.
• 3:07
  Speaker 1: So it just, honestly, it's God man. One thing led
• 3:10
  Speaker 1: into another.
• 3:11
  Speaker 3: I started doing TikTok just to get over my social
• 3:13
  Speaker 3: anxiety so I can do interviews for MMA, and then
• 3:15
  Speaker 3: by the time you know it, I was I'm here.
• 3:17
  Speaker 2: How do you rate when you go to a lot
• 3:19
  Speaker 2: of these restaurants and spots, Because, as I was saying earlier,
• 3:21
  Speaker 2: a lot of times when you go to a restaurant,
• 3:23
  Speaker 2: it is the experience, right, It's you know, when you
• 3:26
  Speaker 2: go to the South, you usually get a warming feeling
• 3:28
  Speaker 2: from people. New York is a lot colder.
• 3:30
  Speaker 1: And we're very cold, very cool when you go to
• 3:32
  Speaker 1: those restaurants.
• 3:33
  Speaker 2: So how do you rate a restaurant on experience? Based
• 3:36
  Speaker 2: on that?
• 3:36
  Speaker 3: So really is based on the experience from traveling the
• 3:40
  Speaker 3: world and being able to do that through fighting. I've
• 3:42
  Speaker 3: took that experience that I've had from that into the
• 3:45
  Speaker 3: actual food world. So most of the time it's either
• 3:48
  Speaker 3: based on a customer service, the food, or the overall
• 3:51
  Speaker 3: experience itself. So if let's say I go into a
• 3:54
  Speaker 3: restaurant again, this is why I don't go in by myself,
• 3:56
  Speaker 3: because I go into a restaurant, I walk out with,
• 3:58
  Speaker 3: like I said, thirty five bags of free food. And
• 4:00
  Speaker 3: that's never been my My mo is to help restaurants
• 4:03
  Speaker 3: and to help people and to be a blessing that
• 4:05
  Speaker 3: I feel like I've been called to be. But in
• 4:09
  Speaker 3: order to rate sufficiently, I get the food in front
• 4:11
  Speaker 3: of me, I eat it like everybody else. I give
• 4:14
  Speaker 3: my opinion like everybody else, and I make sure I
• 4:16
  Speaker 3: pre EMPHASI it that this is my opinion. These are
• 4:18
  Speaker 3: my taste bloods. Yeah, I just taste food. Bro that's
• 4:21
  Speaker 3: really what it boils down to be. But I'm blessed
• 4:23
  Speaker 3: enough to where if I go in like a restaurant,
• 4:26
  Speaker 3: or if I actually am super fond of a dish,
• 4:29
  Speaker 3: it might be a four to five hour way time.
• 4:31
  Speaker 3: And we've been able to do it in Houston, We've
• 4:33
  Speaker 3: been able to do it in Detroit. We've been able
• 4:35
  Speaker 3: to do it in Miami. We've been able to do
• 4:37
  Speaker 3: it here. We've been able to do it in Vegas,
• 4:41
  Speaker 3: New Orleans. So we've just been blessed enough to go
• 4:43
  Speaker 3: to places and once we leave, we might leave a
• 4:45
  Speaker 3: like I said, a five hour weight time, six hour
• 4:47
  Speaker 3: way time. The places who haven't been blessed enough to
• 4:49
  Speaker 3: have that experience or that exposure.
• 4:51
  Speaker 6: The location called the I think it's the puttery what
• 4:54
  Speaker 6: you said.
• 4:55
  Speaker 5: They had to close down and get themselves together to
• 4:58
  Speaker 5: reopen because of all the business.
• 4:59
  Speaker 3: You absolutely within the span. So all that has really
• 5:02
  Speaker 3: started for me in January last year. So within the
• 5:04
  Speaker 3: span of a year, we've been able to raise over
• 5:07
  Speaker 3: forty thousand dollars for a restaurant owner who has cancer.
• 5:09
  Speaker 3: In less than twenty four hours, we've been able to
• 5:11
  Speaker 3: raise fifty thousand dollars for a food truck owner. In
• 5:14
  Speaker 3: less than twenty four hours, we've been able to keep
• 5:17
  Speaker 3: thousands of where I would say thousands hundreds of doors
• 5:20
  Speaker 3: open from restaurants who would email me and say, hey,
• 5:23
  Speaker 3: we about to close tomorrow or we're about to close
• 5:25
  Speaker 3: the next few days because we don't have the marketing
• 5:27
  Speaker 3: and nobody knows about us. And then within twenty four
• 5:29
  Speaker 3: hour span, Like I said, it's a line around the corner.
• 5:31
  Speaker 3: And I don't take anything on the back end. I
• 5:33
  Speaker 3: don't take any money. I don't take any endorsement deals
• 5:36
  Speaker 3: from these small companies. I don't take anything from them.
• 5:39
  Speaker 3: What I get out of it is knowing that whatever
• 5:43
  Speaker 3: I put in the world, I get back.
• 5:44
  Speaker 7: Yeah, as soon as you do that, your word is done.
• 5:46
  Speaker 4: As soon as people realize like oh somebody paid him,
• 5:49
  Speaker 4: or somebody gets or something, your word is done.
• 5:51
  Speaker 7: All this is over.
• 5:52
  Speaker 1: Yeah.
• 5:52
  Speaker 7: What was the first one that went really really big
• 5:54
  Speaker 7: for you?
• 5:55
  Speaker 3: It was a place called Francis's Piece of Reda in
• 5:57
  Speaker 3: Las Vegas. They emailed me and they basically said, hey,
• 5:59
  Speaker 3: we're about to close those doors because we same thing.
• 6:03
  Speaker 3: We don't have a marketing, No nobody knows about us.
• 6:05
  Speaker 3: But the food is amazing. And my dad is the
• 6:07
  Speaker 3: owner and his name is Frank, and he put all
• 6:09
  Speaker 3: his money into this business. But he's afraid that his
• 6:11
  Speaker 3: business is about the clothes. We just want you to come.
• 6:14
  Speaker 3: We don't want you to do a review or anything.
• 6:15
  Speaker 3: We just want you to come and eat the food.
• 6:17
  Speaker 3: I went. I met Frank the second I walked in.
• 6:19
  Speaker 3: He had no idea who I was, and he just
• 6:20
  Speaker 3: was one of the nicest men I've ever met. He
• 6:22
  Speaker 3: gave me a frigator rad. He tried to gave me
• 6:24
  Speaker 3: freegated I turned it down. He tried to give me
• 6:25
  Speaker 3: free food. I turned it out and I just took
• 6:27
  Speaker 3: the food.
• 6:27
  Speaker 1: I ate it.
• 6:28
  Speaker 3: I recorded it, and then within less than twelve hours
• 6:31
  Speaker 3: they went from having two customers a day to being
• 6:33
  Speaker 3: around the corner. And to this day they have a
• 6:35
  Speaker 3: section for luggage to where you come straight off the
• 6:37
  Speaker 3: plane you put your luggage because so many people come straight.
• 6:40
  Speaker 1: Off the plane.
• 6:41
  Speaker 2: And where are you from.
• 6:42
  Speaker 1: I'm originally from Detroit, but I live in Vegas.
• 6:44
  Speaker 2: From Detroit with So you've been in all these different places, right,
• 6:47
  Speaker 2: So you said New York is cold. So when you
• 6:50
  Speaker 2: say New York is cold, explain to people when you
• 6:52
  Speaker 2: get service in New York and compared to service in Detroit,
• 6:55
  Speaker 2: compared to service in the South.
• 6:57
  Speaker 3: Culture is different. Culture is different, the people are different.
• 7:00
  Speaker 3: When I walked in, you asked me or you said
• 7:02
  Speaker 3: that I'm a ghetto food critic. So it's like that
• 7:04
  Speaker 3: alone New York. So it's like New York is cold.
• 7:13
  Speaker 3: They play with you a lot, but I got I
• 7:15
  Speaker 3: got thick skin. So it's like what you say to me,
• 7:17
  Speaker 3: don't bother me. I just don't like when places or
• 7:20
  Speaker 3: people go to these smart restaurants and they get that
• 7:23
  Speaker 3: that energy that.
• 7:25
  Speaker 2: But your food creek the hood way, like you pull
• 7:27
  Speaker 2: up to the spot and you eat it in the car. Pause.
• 7:29
  Speaker 3: It's the same thing, that energy that you gave me
• 7:31
  Speaker 3: when they give it to smart restaurants.
• 7:33
  Speaker 1: That's what I don't like when you get it to me.
• 7:34
  Speaker 2: I don't mind it's not the same because I'm from
• 7:36
  Speaker 2: the hood, but I'm not ghetto. I'm from Quities, but
• 7:38
  Speaker 2: I call it the hood, but it's nigga.
• 7:39
  Speaker 7: You are so ghettle I'm not.
• 7:40
  Speaker 1: You think you not gettle.
• 7:42
  Speaker 7: You're one of the most ghetto is niggas.
• 7:47
  Speaker 3: You got to you gotta he got a white beeter,
• 7:51
  Speaker 3: but he said twenty degrees outside and his rainer.
• 7:56
  Speaker 7: Jack.
• 7:56
  Speaker 1: Okay, now that you also wear video got no strings
• 7:59
  Speaker 1: on it from TikTok.
• 8:03
  Speaker 6: I don't know if I would pick up on like
• 8:04
  Speaker 6: your actual personality, but you' not like that in person.
• 8:08
  Speaker 1: I'm the same.
• 8:09
  Speaker 3: I feel like I feel like I am who I
• 8:11
  Speaker 3: say I am. Is just that when I'm in front
• 8:13
  Speaker 3: of the camera and I can just chill in this myself,
• 8:15
  Speaker 3: then you just get me eating food. But that's that's
• 8:18
  Speaker 3: one thing about the Internet. I'm always me, but you
• 8:20
  Speaker 3: don't really know me because I don't really talk much.
• 8:23
  Speaker 3: And I only did this because I wanted to do this.
• 8:26
  Speaker 3: I don't have the traditional way of marketing or going
• 8:30
  Speaker 3: out and pushing myself because my goal isn't to push myself.
• 8:33
  Speaker 3: My goal is to push these smart restaurants and do
• 8:36
  Speaker 3: what I feel like I'm called to do. I only
• 8:38
  Speaker 3: did this as a scratch off the buckets because I've
• 8:40
  Speaker 3: always wanted to do this.
• 8:41
  Speaker 4: What you said earlier about you know, not going into
• 8:43
  Speaker 4: the stassment yourself, that's why you didn't go into candy restaurant, right,
• 8:47
  Speaker 4: because why they want to give you perferctial treatment.
• 8:49
  Speaker 3: So they personally invited me. So when we were at
• 8:51
  Speaker 3: the music fest, the one music fest, one of her
• 8:54
  Speaker 3: team members or somebody who was associated or walked into
• 8:57
  Speaker 3: me and was like, Hey, we've been inviting you for
• 8:58
  Speaker 3: the last week. We've ben DMU, we've been emailing you.
• 9:02
  Speaker 3: Can you please just come get a food to try?
• 9:04
  Speaker 3: And I knew if I was to walk in again
• 9:07
  Speaker 3: the same experience that somebody with less followers than me
• 9:10
  Speaker 3: or somebody with no followers wouldn't get the same experience.
• 9:14
  Speaker 3: And I'm a person at the D day. I'm a
• 9:15
  Speaker 3: normal person. I'm not like again, I'm not a celebrity.
• 9:18
  Speaker 3: And the way I think about it, if we were
• 9:20
  Speaker 3: ready to get dropped off in a foreign country or
• 9:21
  Speaker 3: a random country and they had no idea who anybody was,
• 9:25
  Speaker 3: we'd all be picking the same or doing the same things.
• 9:28
  Speaker 3: We all we we would all be the same on
• 9:30
  Speaker 3: the same plane field. So that's how I live my life.
• 9:32
  Speaker 3: So they literally asked me I went, and I knew
• 9:35
  Speaker 3: if I walked in it would be completely different. So
• 9:37
  Speaker 3: I sent my family in as always, and they immediately
• 9:40
  Speaker 3: told them like, hey, it's a two hour to two
• 9:43
  Speaker 3: and a half hour away time. So I was like, okay,
• 9:45
  Speaker 3: if we're gonna wait, we're gonna just sit and wait
• 9:48
  Speaker 3: like everybody else. That's one thing. I never skipped lines. Again,
• 9:51
  Speaker 3: I'm a normal person. But we I sat in the car,
• 9:54
  Speaker 3: I waited fit them to go in. They came back
• 9:56
  Speaker 3: and it was like a two hour way time. I
• 9:57
  Speaker 3: was like, okay, let me go in and see if
• 9:59
  Speaker 3: it's gonna be different if I go in, because my
• 10:01
  Speaker 3: experience to why Atlanta that whole time was if I
• 10:04
  Speaker 3: go in, I get literally five minute wait times, two
• 10:07
  Speaker 3: minute wait times, and it's like in Atlanta, I think
• 10:10
  Speaker 3: it's different because it really takes status to be able
• 10:13
  Speaker 3: to eat or to be able to do anything out there.
• 10:16
  Speaker 3: So me walking in immediately, she was like, oh yeah,
• 10:20
  Speaker 3: you can come sit down. And I was like, well,
• 10:22
  Speaker 3: you just told my family it's too our way time,
• 10:23
  Speaker 3: and she was like, oh, well, I called a bunch
• 10:26
  Speaker 3: of people and they didn't come and pick up the reservations.
• 10:29
  Speaker 3: So that's why we're on a first come, first basis now.
• 10:32
  Speaker 3: But a few minutes ago you went on the first
• 10:34
  Speaker 3: first her basis. So it was just things like that
• 10:36
  Speaker 3: that made me highlighted and made me turn around and
• 10:41
  Speaker 3: go sit in the car.
• 10:41
  Speaker 7: How many people in your family? Though? How many people is?
• 10:44
  Speaker 1: I can't tell you all of that because sometimes it's
• 10:47
  Speaker 1: a lot of us.
• 10:47
  Speaker 7: So that's what I mean.
• 10:48
  Speaker 3: I don't want to blow the cover nobody because it
• 10:49
  Speaker 3: only works if nobody knows who we are.
• 10:51
  Speaker 4: Because just to be fair, if eight people walk in,
• 10:54
  Speaker 4: I might not be able to come.
• 10:55
  Speaker 3: Oh of course not no, actually walk We actually a
• 10:58
  Speaker 3: five person tape when my family asked for a five
• 11:00
  Speaker 3: persona but I came and asked for a seven person
• 11:02
  Speaker 3: table and they gave it to me in two minutes.
• 11:05
  Speaker 2: But you know, when most restaurants have celebrities, most they
• 11:08
  Speaker 2: give them you know, you know, they feel like a
• 11:12
  Speaker 2: celebrity is gonna post.
• 11:12
  Speaker 1: It, which I want to see celebrities.
• 11:14
  Speaker 2: And they'll want to come to the restaurant even more.
• 11:16
  Speaker 3: But that's why I only go to places that I'm
• 11:17
  Speaker 3: invited to, because if you invite me, you invite me
• 11:20
  Speaker 3: on the pretenses that you know what it is. You
• 11:22
  Speaker 3: know what it is that I do. So if I
• 11:24
  Speaker 3: go into a spot and you automatically know that I
• 11:27
  Speaker 3: don't want preferential treatment because I want to get the
• 11:29
  Speaker 3: same experience that everybody else kids. Then once you give
• 11:32
  Speaker 3: it to me, it shows that you didn't invite me
• 11:34
  Speaker 3: for me. You invited me for the opportunity. You didn't
• 11:36
  Speaker 3: look at me as a person, You only looked at
• 11:37
  Speaker 3: me as an opportunity.
• 11:38
  Speaker 2: So you only go where you're invited. You only go
• 11:40
  Speaker 2: to the restaurant. So like if you're in New York,
• 11:42
  Speaker 2: and then let's say Lauren or all myself say, yo,
• 11:44
  Speaker 2: this restaurant is dope. You don't go to those. You
• 11:45
  Speaker 2: only go where.
• 11:46
  Speaker 3: New York is different because I feel like a lot
• 11:48
  Speaker 3: of restaurant owners out here have an ego.
• 11:51
  Speaker 1: I'll here.
• 11:51
  Speaker 3: Nobody invites anybody. So it's like everything out here is
• 11:55
  Speaker 3: word of off. So the way I've been planning out
• 11:57
  Speaker 3: here is I only go to places that I've been
• 11:59
  Speaker 3: recommended to over thirty times.
• 12:01
  Speaker 1: So if got recommended to you a thousand.
• 12:04
  Speaker 3: Times, yeah, So it's like if I can have a
• 12:07
  Speaker 3: backbone to because what I don't want is I go
• 12:09
  Speaker 3: and get my opinion in the restaurant immediate, like, oh,
• 12:12
  Speaker 3: we didn't ask him to come here, he just gave
• 12:13
  Speaker 3: his unsolicitate opinion, or we didn't Nobody asks for.
• 12:16
  Speaker 2: That isn't that the best thing? Like, because I think
• 12:18
  Speaker 2: a lot of people look at you as when I
• 12:19
  Speaker 2: come to a city, let me see what Keith Lee
• 12:21
  Speaker 2: says is good, and I'm gonna go there, you know
• 12:22
  Speaker 2: what I mean, because I can trust in his opinion.
• 12:24
  Speaker 2: You know what I mean.
• 12:24
  Speaker 3: But if I don't personally like it, then the human
• 12:28
  Speaker 3: reaction is to be deflective, or the human reaction is
• 12:33
  Speaker 3: to immediately be like, don'tbody asks him to come here.
• 12:36
  Speaker 3: But if you ask me to come here and I
• 12:37
  Speaker 3: give you my opinion, once you do something like when
• 12:40
  Speaker 3: we was in Atlanta, the real mc honey, they asked
• 12:42
  Speaker 3: me to come or I got tagged a thousand times
• 12:44
  Speaker 3: to come, and then the second I made the video,
• 12:47
  Speaker 3: the owner went online. It was like, who is Keith
• 12:49
  Speaker 3: Lee but the one of the main I don't know
• 12:53
  Speaker 3: exactly what they rolled that the company was, but one
• 12:55
  Speaker 3: of the main people in the restaurant. Once I walked
• 12:57
  Speaker 3: in and they told me it was a five minute wait,
• 12:59
  Speaker 3: I walked back out. They chased me to my car
• 13:01
  Speaker 3: and tried to get me service. So it's like, how
• 13:02
  Speaker 3: you don't know, but either way.
• 13:04
  Speaker 5: Your review stands harder than that deflection because people still.
• 13:07
  Speaker 3: I'm a person at the end of the day. I'm
• 13:08
  Speaker 3: a customer at the end of the day. That's why
• 13:09
  Speaker 3: when you say I get free food, I made sure
• 13:12
  Speaker 3: I made it clear I pay for everything. So it's like,
• 13:14
  Speaker 3: I'm a customer at end of the day. Regardless if
• 13:16
  Speaker 3: you think that I'm somebody or if you think I
• 13:18
  Speaker 3: have a status, I'm a customer and I pay my
• 13:20
  Speaker 3: money and I want to experience everybody else.
• 13:23
  Speaker 2: If you give a negative review on a restaurant, do
• 13:25
  Speaker 2: you ever go back and be like, because you know,
• 13:26
  Speaker 2: sometimes the chef might have a bad day or staff
• 13:28
  Speaker 2: might have a bad day. People I always say that,
• 13:30
  Speaker 2: do you ever go back and say, you know what,
• 13:31
  Speaker 2: we'll try this again or once it's a wrap.
• 13:34
  Speaker 3: It depends on the circumstance, and it also depends on
• 13:37
  Speaker 3: Now we're on tour, so we're on tour, we're going
• 13:39
  Speaker 3: around to different cities. I'm only here for a certain
• 13:42
  Speaker 3: amount of day, so it's almost impossible to go and
• 13:44
  Speaker 3: track back. But when I was back in Vegas, I
• 13:47
  Speaker 3: will go back because I would have time to go back.
• 13:48
  Speaker 3: And eventually I plan on going back to different cities
• 13:52
  Speaker 3: or going back to different spots and then some spots.
• 13:54
  Speaker 7: I won't go back to it's cut and slices. Not amazing.
• 13:57
  Speaker 1: It is absolutely amazing. Yeah, you had it? What have
• 14:00
  Speaker 1: you had it?
• 14:01
  Speaker 2: Not yet?
• 14:02
  Speaker 6: I have had it yet. I've heard of it, though
• 14:05
  Speaker 6: I've heard of it a lot.
• 14:06
  Speaker 4: It's I've had it personally. I've had it catered. When
• 14:08
  Speaker 4: I did the Daily Show, I had it catered because
• 14:10
  Speaker 4: it's really just that good. Which slightly did you have?
• 14:12
  Speaker 3: I had the curry oxtail, I had the chicken and waffles,
• 14:16
  Speaker 3: and then the I had a bunch of them. I
• 14:18
  Speaker 3: think I had six of them, but the curry oxet
• 14:20
  Speaker 3: was the one that stood out to me the most,
• 14:22
  Speaker 3: the chili oxel.
• 14:23
  Speaker 1: I think it was single.
• 14:25
  Speaker 7: He said that here we go. He said that you
• 14:27
  Speaker 7: that you hurt are people's business with your reviews. Have
• 14:32
  Speaker 7: you all spoken?
• 14:34
  Speaker 3: I made a response video, but we haven't spoke directly.
• 14:38
  Speaker 3: I saw his response to my response and I appreciated it.
• 14:41
  Speaker 3: But I also think a lot of it was based
• 14:43
  Speaker 3: on uh misinformation, and a lot of it was based
• 14:46
  Speaker 3: on I said, when I walked in, you had no
• 14:49
  Speaker 3: idea what I do. So I get that, and people
• 14:51
  Speaker 3: make opinions based on that, and they only see like
• 14:53
  Speaker 3: one or two headlines and say, oh, he gave a
• 14:56
  Speaker 3: negative review the Candies restaurant. He must be doing bad
• 14:59
  Speaker 3: for busines. But they haven't seen the amazing things we've
• 15:03
  Speaker 3: been blessed enough to do. And I think that just
• 15:05
  Speaker 3: was the case with ch Ad, And once I broke
• 15:06
  Speaker 3: it down, I think he was a understand whre I
• 15:08
  Speaker 3: was coming from.
• 15:08
  Speaker 4: I mean, because the reality is, you know, the reason
• 15:11
  Speaker 4: you have the following you do is because you are
• 15:14
  Speaker 4: clearly impactful for people's business, whether it's positive or negative.
• 15:18
  Speaker 7: You know, so you have to that's that's being a critic.
• 15:21
  Speaker 1: Is I think that? Yeah, I think that gets long.
• 15:25
  Speaker 2: I think I think it's dope because a lot of
• 15:26
  Speaker 2: times we go to these places and we don't know
• 15:28
  Speaker 2: where to go to eat right, and we because we
• 15:30
  Speaker 2: haven't tried the food or we just heard it, you know,
• 15:32
  Speaker 2: and reviews online or most of them are fake a
• 15:34
  Speaker 2: lot of times because these people do it themselves. So
• 15:36
  Speaker 2: the fact that you got somebody that can go to
• 15:38
  Speaker 2: the restaurant, the only thing that ever bothers me is
• 15:40
  Speaker 2: is some people don't like a ribbean food. Some people
• 15:42
  Speaker 2: don't like spicy food. Some people don't like this. So
• 15:44
  Speaker 2: if you're not into that, and I am that that
• 15:46
  Speaker 2: can you know, skew you a different way. But I
• 15:48
  Speaker 2: think it's dope because you get to you get in
• 15:50
  Speaker 2: effective people from the real right. And and that's that's
• 15:53
  Speaker 2: my point. You don't really have too many people that
• 15:55
  Speaker 2: do it that you can really say. Now, he's like me,
• 15:57
  Speaker 2: I'm gonna try that food.
• 15:58
  Speaker 3: You know. See, I always prett emphasis I want everybody
• 16:00
  Speaker 3: that wants to go try it to go try it,
• 16:02
  Speaker 3: no matter what the food is, Like, I want everybody.
• 16:05
  Speaker 3: I don't want anybody's taste budds to be the end
• 16:06
  Speaker 3: all be all. And I think that's what we lost
• 16:08
  Speaker 3: on social media is that when people put their opinions out,
• 16:10
  Speaker 3: it's like, this is my opinion and you gotta take
• 16:13
  Speaker 3: it for the end all be all. And I feel
• 16:15
  Speaker 3: like I always try to preemphasis that this is my opinion,
• 16:18
  Speaker 3: this is the way I taste, and if you want
• 16:20
  Speaker 3: to go try it, or if you think different than me,
• 16:21
  Speaker 3: absolutely go try it.
• 16:22
  Speaker 7: Question you said you walked out after a five minute waytime.
• 16:25
  Speaker 1: Yeah that's too.
• 16:26
  Speaker 4: Much for you.
• 16:26
  Speaker 3: No, no, no, it wasn't the way time. It was
• 16:28
  Speaker 3: the fact that my family had just got a different results.
• 16:30
  Speaker 3: It was two hours that was the issue. It wasn't
• 16:33
  Speaker 3: the I was willing to wait in the two hours.
• 16:36
  Speaker 3: So that's that's one thing I want to make very clear.
• 16:38
  Speaker 3: I'm willing to wait in a three hour way time
• 16:39
  Speaker 3: to four hour way times. I just want the same
• 16:41
  Speaker 3: surface to everybody else.
• 16:42
  Speaker 2: kIPS. Have you ever got threatened? I'm sure I own
• 16:44
  Speaker 2: I had the threaten if.
• 16:45
  Speaker 1: You get in Atlanta.
• 16:46
  Speaker 3: They supposedly gave us step threats once we left Atlanta,
• 16:50
  Speaker 3: But I'm covered by God.
• 16:51
  Speaker 5: Man.
• 16:52
  Speaker 2: I ain't worried about nobody excited, So you can have
• 16:55
  Speaker 2: somebody right up, I ain't worthy nobody.
• 16:57
  Speaker 4: Do you post like if you hate everything about the restaurant,
• 17:00
  Speaker 4: food service, everything, Do you post those type.
• 17:03
  Speaker 1: Of reviews constructively? Yeah?
• 17:05
  Speaker 3: But I've been blessed enough to where I haven't really
• 17:07
  Speaker 3: granted to that many spots like that. But yeah, absolutely constructively,
• 17:10
  Speaker 3: because again, if I only gave positive reviews, if only
• 17:13
  Speaker 3: gave out the good, then it wouldn't hold any weight.
• 17:17
  Speaker 3: It only holds weight if you know I'm being honest,
• 17:19
  Speaker 3: regardless if you agree with my taste buzz, if you
• 17:21
  Speaker 3: don't agree with them, it only holds weight if you know,
• 17:23
  Speaker 3: I'm authentically being myself and I can only look at
• 17:25
  Speaker 3: myself in the mirror knowing I'm authentically be me.
• 17:27
  Speaker 2: What food don't you do? Is there any food that
• 17:28
  Speaker 2: you don't do? I don't like charlomage.
• 17:30
  Speaker 3: I only alergs of shellfish. Everything else, I'm I'm open book. Yeah,
• 17:34
  Speaker 3: my wife does when I want. When I can't have shellfish,
• 17:38
  Speaker 3: my wife does the reviews for me. So like crab legs,
• 17:41
  Speaker 3: shrimp and all of that.
• 17:42
  Speaker 6: Oh my gosh, So you've never had that.
• 17:43
  Speaker 1: You've always been, always been since since birth.
• 17:46
  Speaker 6: Yeah, I'm so sorry to.
• 17:49
  Speaker 1: Be honest with you. Chelfers don't look that good either. No,
• 17:51
  Speaker 1: it is my review.
• 17:53
  Speaker 6: It's amazing.
• 17:54
  Speaker 1: Understand. Understand.
• 17:56
  Speaker 2: Now let's talk about this. You went and got some
• 17:57
  Speaker 2: chop cheese.
• 17:58
  Speaker 1: Yeah, they was mad as would mad at you. What
• 18:00
  Speaker 1: made you go to people?
• 18:02
  Speaker 2: Was like he went to Queens to get a chop cheese?
• 18:04
  Speaker 5: And how do you even pick that when you go
• 18:05
  Speaker 5: into places like New York because each borough is its.
• 18:07
  Speaker 6: Own like place.
• 18:09
  Speaker 3: So I didn't pick anything I got it suggested. So
• 18:12
  Speaker 3: any any place that I go to again, if it's
• 18:14
  Speaker 3: not directly by the owner themselves. It's suggested a thousand times.
• 18:18
  Speaker 3: So I always show the d MS or the emails
• 18:20
  Speaker 3: that I get directly from whoever tells me to go.
• 18:24
  Speaker 3: I get New York is a very hard market to
• 18:26
  Speaker 3: do anything new.
• 18:27
  Speaker 2: Yep.
• 18:28
  Speaker 1: The second you try to break any tradition out here,
• 18:30
  Speaker 1: it's a rap you try to break. I didn't try
• 18:34
  Speaker 1: to break it. I didn't try to break it.
• 18:35
  Speaker 3: They tried to break it because it's a black owned
• 18:37
  Speaker 3: business that just opened not too long ago and they
• 18:41
  Speaker 3: have a salmon chop cheese that they were trying to
• 18:43
  Speaker 3: break into the market. But instead of it being opened
• 18:46
  Speaker 3: or welcome with like oh they trying something new, is
• 18:48
  Speaker 3: immediately like we don't do that over here, what you're doing,
• 18:51
  Speaker 3: And it got towards turned towards me, which again I
• 18:54
  Speaker 3: don't mind. I just didn't want that restaurant to be
• 18:57
  Speaker 3: tore down, which unfortunately is being tore down as they
• 19:00
  Speaker 3: trying to do something different. It was decent, but again
• 19:04
  Speaker 3: I don't really I don't really like chop cheese like that.
• 19:07
  Speaker 3: It's cool, but I don't get the it's I think
• 19:09
  Speaker 3: it's based nostalgia. I think it's wrapped nostalgia. I think
• 19:12
  Speaker 3: it's wrapped in the fact that you ate it growing up,
• 19:14
  Speaker 3: or you ate it in places where you had memories
• 19:18
  Speaker 3: tied to it, like leaving the club, leaving leaving places,
• 19:22
  Speaker 3: like all of that has to be tied to in
• 19:24
  Speaker 3: order it to hit.
• 19:26
  Speaker 2: When you leave, you just need something.
• 19:31
  Speaker 3: I believe it's attached to memories, and I feel like,
• 19:33
  Speaker 3: since I don't have those memories, I don't get the
• 19:36
  Speaker 3: same experience, which again I understand, but I feel like
• 19:38
  Speaker 3: it's just one of those things. Again, it is wrapped
• 19:41
  Speaker 3: in nostalgia, and people won't get out of that nostalgia.
• 19:44
  Speaker 3: They just immediately see an outsider. And then New York
• 19:47
  Speaker 3: is one of those places that have like real strong
• 19:49
  Speaker 3: patriotism to they city. So it's like, if you're from
• 19:52
  Speaker 3: New York, you're from New York and you don't want
• 19:53
  Speaker 3: nobody outside in New York come in and given the opinion.
• 19:56
  Speaker 3: But again, I'm covered by God. I go everywhere I'm
• 19:58
  Speaker 3: supposed to go.
• 19:59
  Speaker 2: What about Detroit? What was your favorite spot?
• 20:00
  Speaker 3: Detroit Cony is number one, obviously, but it's a food
• 20:03
  Speaker 3: haul that just opened. It's a black On food Haul
• 20:05
  Speaker 3: and they have over twenty different black On restaurants in there,
• 20:09
  Speaker 3: and we went and it.
• 20:10
  Speaker 1: Was amazing Atlanta.
• 20:11
  Speaker 7: Every spot in there.
• 20:12
  Speaker 1: Every spot wasn't amazing, but it was a lot of
• 20:14
  Speaker 1: spots where do.
• 20:15
  Speaker 6: You actually cook yourself like I just at home.
• 20:18
  Speaker 1: So that's how it started. That's how it originally started.
• 20:19
  Speaker 3: Like I said, to get over my social anxiety, I
• 20:21
  Speaker 3: would just turn the cameron and I would talk like
• 20:23
  Speaker 3: it was three hundred people in front of me. But
• 20:25
  Speaker 3: my wife was pregnant at the time, so at first
• 20:26
  Speaker 3: it started with me going to get her pregnancy cravens.
• 20:29
  Speaker 3: And then it turned into me cooking because again fighting,
• 20:31
  Speaker 3: you would have to fighting and cooking goals is synonymous.
• 20:35
  Speaker 3: So I literally would cook for myself four times a
• 20:37
  Speaker 3: day and I would cook my wife four times a day.
• 20:39
  Speaker 3: And that's how it started. And I did that for
• 20:41
  Speaker 3: like a year straight, and within that year or two years,
• 20:44
  Speaker 3: it took me to get to a million. It took
• 20:46
  Speaker 3: me less than nine months to get to fifteen million.
• 20:49
  Speaker 2: Wow, do you step outside the box? Like I know
• 20:51
  Speaker 2: Charlomagne's talking about eating deer before or raccoon or things
• 20:54
  Speaker 2: like that, or bear? Do you go today say.
• 20:58
  Speaker 1: You like I know you from.
• 21:01
  Speaker 4: I then be showed I ain't no red, I ain't.
• 21:04
  Speaker 2: Never have you have you stepped out the box to eat?
• 21:08
  Speaker 1: I haven't.
• 21:09
  Speaker 3: I would I would, Yeah, I wouldn't eat bear shoulder?
• 21:12
  Speaker 3: What bear shoulder tastes like?
• 21:13
  Speaker 6: Oh?
• 21:13
  Speaker 7: That shit was great. It tasts like beef. I had
• 21:17
  Speaker 7: it in West Virginia.
• 21:18
  Speaker 4: Actually, when I went to West Virginia, everything I ate
• 21:20
  Speaker 4: they either hunted or grew themselves.
• 21:22
  Speaker 7: So we had bed shoulder, deer hash and squirrel dumplings.
• 21:26
  Speaker 1: Understand, Yeah, you ever try? I would? Would? I say,
• 21:30
  Speaker 1: I would like it? I don't know.
• 21:31
  Speaker 6: Do you ever get sick from eating food?
• 21:33
  Speaker 7: Like?
• 21:34
  Speaker 3: I don't get sick, but so much. I don't get sick,
• 21:37
  Speaker 3: but sometimes my stomach do be a little.
• 21:39
  Speaker 1: But again, it comes with the job. It comes with
• 21:41
  Speaker 1: the job.
• 21:41
  Speaker 3: I'm blessed to be here, and I'm thankful that I'm
• 21:44
  Speaker 3: not getting punched in the face for a living and
• 21:45
  Speaker 3: trying to make ends meet.
• 21:47
  Speaker 4: Uh.
• 21:47
  Speaker 3: This time last year I was literally on food stamps,
• 21:49
  Speaker 3: trying to figure out where my next meal was gonna
• 21:51
  Speaker 3: come from. So from to be here now? Again, I
• 21:54
  Speaker 3: don't do many media interviews. I don't do many like
• 21:58
  Speaker 3: speaking engagements to boost who I am because I truly
• 22:02
  Speaker 3: believe whatever's meant for me, it's gonna be for me.
• 22:04
  Speaker 3: I just do things like this because again, it's a
• 22:06
  Speaker 3: check off the bucket and I just want to show
• 22:08
  Speaker 3: my kids later like, whatever you put your mind to,
• 22:10
  Speaker 3: you can absolutely do it.
• 22:11
  Speaker 4: So you've just been in a food critic for like the
• 22:13
  Speaker 4: past year nine nine much Okay, okay, wow, just last year.
• 22:16
  Speaker 7: He was going fu SAMs. That's crazy.
• 22:18
  Speaker 4: Absolutely, That's another thing you could do, showing people who
• 22:21
  Speaker 4: are on food stamps, you know, what meals they could
• 22:24
  Speaker 4: be eating out.
• 22:25
  Speaker 7: Like my homegirl Colleen Witch.
• 22:26
  Speaker 4: She has a podcast called Eating While Broke and basically
• 22:29
  Speaker 4: she brings people on to talk about, you know, affordable meals,
• 22:33
  Speaker 4: meals that you can create on a budget.
• 22:36
  Speaker 3: I just do what I feel like I'm supposed to do.
• 22:37
  Speaker 3: I don't I didn't write this out. I didn't plan
• 22:39
  Speaker 3: this out. I didn't write this out. If you would
• 22:40
  Speaker 3: have asked me at the beginning of the year when
• 22:43
  Speaker 3: i'd be here, I look at you and laugh. So,
• 22:45
  Speaker 3: so what's the future, Like, whatever it's supposed to be,
• 22:47
  Speaker 3: I'm gonna be everywhere I'm supposed to be. I believe
• 22:50
  Speaker 3: I'm gonna walk in every room I'm supposed to be
• 22:52
  Speaker 3: in and I So the reason we went on tour
• 22:54
  Speaker 3: directly is because a lot of TV companies, every TV
• 22:58
  Speaker 3: producer you can think of, each to us in March
• 23:01
  Speaker 3: and they were planning our shows and they were putting
• 23:02
  Speaker 3: our shows, but it was very cookie cutter. It was
• 23:05
  Speaker 3: really like, we already had to show plan, but we
• 23:06
  Speaker 3: just want to make you the host of it. And
• 23:08
  Speaker 3: they kept reversing diners driving and dash at my saying
• 23:12
  Speaker 3: that right, yeah. They kept referencing that, and they were
• 23:15
  Speaker 3: basically like, we just want to make you the host
• 23:16
  Speaker 3: of this show that's already created.
• 23:18
  Speaker 1: And I don't like that.
• 23:19
  Speaker 3: My family moves with me everywhere, so I want to
• 23:21
  Speaker 3: make sure my family has involved in anything that I do.
• 23:23
  Speaker 3: So I took it upon me and my family and
• 23:26
  Speaker 3: we just hit the role on our own, and we
• 23:28
  Speaker 3: went out to show these TV producers and these TV
• 23:31
  Speaker 3: companies and everybody else that we're blessed enough for this
• 23:33
  Speaker 3: to work and it can work in every market. So
• 23:36
  Speaker 3: we just going and we're doing it on our own.
• 23:37
  Speaker 3: So by the time we go back to these companies,
• 23:40
  Speaker 3: we already have concrete evidence and concrete facts of how
• 23:42
  Speaker 3: many businesses we've been blessed enough to help with the
• 23:45
  Speaker 3: system that we have. So by the time we get there,
• 23:47
  Speaker 3: ain't no changing up.
• 23:48
  Speaker 6: And are you feeling right now?
• 23:50
  Speaker 4: I would love to see that, because I when you
• 23:51
  Speaker 4: think about it, I can think of guy Guy Fi
• 23:54
  Speaker 4: pronounce this last name right, Anthony Boardin.
• 23:57
  Speaker 1: We ain't got many that looked like me, not at all. Everywhere.
• 24:01
  Speaker 1: I got dred, I got locks.
• 24:04
  Speaker 3: I'm a black man, I got a black wife, I
• 24:06
  Speaker 3: got black children. So it's like, it's very important.
• 24:08
  Speaker 7: What do you think of Darius Cooks?
• 24:10
  Speaker 1: You know, I don't think of nobody.
• 24:12
  Speaker 7: Okay, I.
• 24:16
  Speaker 2: Don't think nobody we got we gotta run to the rumors.
• 24:18
  Speaker 2: But we appreciate you for joining us. And and again,
• 24:20
  Speaker 2: I don't want you to feel like I was belittling
• 24:22
  Speaker 2: you by saying hood whatever, No, No, What I was
• 24:24
  Speaker 2: saying was.
• 24:25
  Speaker 7: He's not gonna grab you after Mary. Relax.
• 24:28
  Speaker 2: What I'm saying because I want to eplain it because
• 24:30
  Speaker 2: I don't I don't ever want somebody to do I'm
• 24:31
  Speaker 2: belittling him. What I wanted to What I was saying
• 24:34
  Speaker 2: was I was doing it to saying no, I don't
• 24:39
  Speaker 2: have a restaurant coming. But I was saying, is I
• 24:41
  Speaker 2: love the fact that you go to restaurants that we
• 24:42
  Speaker 2: go to. I don't see a lot of people critiquing
• 24:44
  Speaker 2: the restaurants.
• 24:45
  Speaker 1: That we go to, and the restaurants we go to
• 24:46
  Speaker 1: ain ghetto.
• 24:47
  Speaker 2: No, they said that what ghetto? He stopped saying. I
• 24:48
  Speaker 2: said that. The reason I said that, I did not
• 24:50
  Speaker 2: say yetto ghetto didn't come in my word. I said,
• 24:53
  Speaker 2: you said, hood I loved the restaurant. No, I said hood.
• 24:56
  Speaker 2: I said the restaurants that we come in my hood.
• 24:58
  Speaker 2: When I talked about Queens, that's my hood. When I
• 25:00
  Speaker 2: talk about Brooklyn, it was of my hoods. I don't
• 25:02
  Speaker 2: mean ghetto. But the fact that is, you see somebody
• 25:04
  Speaker 2: do a critique of taal, you'll see critique somebody do
• 25:07
  Speaker 2: a critique of carbones. When it comes to a taste
• 25:10
  Speaker 2: of seafood, or when it comes to cuts and slices,
• 25:14
  Speaker 2: you never see that. And I love to see my
• 25:16
  Speaker 2: own people doing it. That's what I meant by it.
• 25:17
  Speaker 2: And I didn't mean to belive you if you felt
• 25:19
  Speaker 2: that way, I apologized, but that.
• 25:20
  Speaker 1: Was he didn't mean.
• 25:25
  Speaker 6: Charlotte didn't mean to be on.
• 25:26
  Speaker 3: His phone, you know, because I love it. I love
• 25:37
  Speaker 3: that for you, of course, and I think you capreciate you. Also,
• 25:42
  Speaker 3: media platforms keep un the scuorely. We just dropped merch
• 25:45
  Speaker 3: uh and this is one thing that's really big for me.
• 25:48
  Speaker 3: We just dropped merch and my family and myself created it.
• 25:51
  Speaker 3: My cousin created it for us and a bunch of companies.
• 25:53
  Speaker 3: We was going back and forth because they really wanted
• 25:55
  Speaker 3: us to charge the highest because it's a really high quality.
• 25:58
  Speaker 3: They wanted me to charge one hundred and eighty to
• 25:59
  Speaker 3: one hundred nine jollas for our hoodies. We charged seventy five.
• 26:02
  Speaker 3: They want us to charge one hundred and twenty one
• 26:03
  Speaker 3: hundred and thirty for our t shirts. We charged in
• 26:05
  Speaker 3: forty five. Because the profit isn't the mango for me.
• 26:08
  Speaker 3: The mang goal is to have people who follow me
• 26:10
  Speaker 3: and people who support me to be and stuff that
• 26:12
  Speaker 3: I am proud of and stuff that I will wear,
• 26:14
  Speaker 3: and I just walk on my purpose and I'm just
• 26:16
  Speaker 3: apprecia to be here.
• 26:17
  Speaker 7: You can give me one for free so I can
• 26:18
  Speaker 7: critique it and see if the fabrics.
• 26:19
  Speaker 6: You don't get nothing for free, so you need to
• 26:21
  Speaker 6: buy it.
• 26:21
  Speaker 1: God bless y'all, appreciate you'a having.
• 26:24
  Speaker 2: It's the Breakfast Coming love for y'all.
• 26:26
  Speaker 1: Wake that ass up in the morning. The Breakfast Club