Latest / The Breakfast Club / INTERVIEW: Kardea Brown Talks New Cookbook 'Make Do With What You Have', Charleston Cuisine, Emmys + More

Transcript

INTERVIEW: Kardea Brown Talks New Cookbook 'Make Do With What You Have', Charleston Cuisine, Emmys + More · The Breakfast Club

• 0:01
  Speaker 1: Every day a week ago.
• 0:03
  Speaker 2: Click your ass up the Breakfast Club, finish for y'all.
• 0:06
  Speaker 2: Done morning.
• 0:07
  Speaker 3: Everybody is the j Envy Jess hilarious, Charlamagne the guy.
• 0:11
  Speaker 3: We are the Breakfast Club. Lona Roses here as well.
• 0:13
  Speaker 3: We got a special guest in the building. Yes, indeed,
• 0:15
  Speaker 3: Cardea Brown.
• 0:16
  Speaker 2: Welcome.
• 0:17
  Speaker 4: Hi.
• 0:17
  Speaker 1: How are you feeling this morning?
• 0:18
  Speaker 4: I'm feeling good.
• 0:19
  Speaker 2: How y'all feeling black and holly favored?
• 0:21
  Speaker 5: That's right?
• 0:22
  Speaker 6: Let me tell you what what it took to get here. Okay,
• 0:25
  Speaker 6: so my flight was canceled from Charleston, Oh right, but
• 0:29
  Speaker 6: I knew it was going to be canceled, so something
• 0:31
  Speaker 6: told me just go ahead and book a trip on
• 0:33
  Speaker 6: the Amtrak.
• 0:35
  Speaker 4: Y'all fourteen hours watching it.
• 0:39
  Speaker 2: We should be cooking for you.
• 0:42
  Speaker 4: A breakfast, but and then the train got stuck in DC.
• 0:44
  Speaker 2: So would you fly in?
• 0:46
  Speaker 4: I didn't fly in?
• 0:48
  Speaker 2: But when was you scheduled to fly in?
• 0:50
  Speaker 4: I was scheduled to fly in yesterday at two fifty
• 0:52
  Speaker 4: five this morning, and they can't.
• 0:55
  Speaker 2: They already had canceled day.
• 0:56
  Speaker 4: I heard cancel.
• 0:56
  Speaker 2: Yikes, he was going on.
• 0:58
  Speaker 4: I made sure I came.
• 0:59
  Speaker 7: You made it.
• 1:00
  Speaker 4: I made sure I was here.
• 1:01
  Speaker 7: That's because you're supposed to be here about this.
• 1:04
  Speaker 1: How are you feeling. I'm feeling good, feeling good.
• 1:06
  Speaker 4: I feel like great.
• 1:07
  Speaker 7: I could have cooked you breakfast. You could, book says,
• 1:11
  Speaker 7: use what you got exactly?
• 1:13
  Speaker 4: You know what I mean? What did you have?
• 1:15
  Speaker 5: You could have did eggs, bacon, pancakes? I do with
• 1:18
  Speaker 5: fried apples? You know apple my grandmother does. Yep, that's
• 1:21
  Speaker 5: the thing from my grandma from Virginia.
• 1:23
  Speaker 6: Okay, so yeah that makes sense. So like you just
• 1:25
  Speaker 6: like take the apples, slice them up, cut them in
• 1:27
  Speaker 6: and put them in a pan with like some butter
• 1:29
  Speaker 6: or something.
• 1:29
  Speaker 7: And the cinnamon brown little brown sugar. Yeah, oh, I
• 1:33
  Speaker 7: definitely could have. That's our favorite meal.
• 1:35
  Speaker 3: That's an easy breakfast, you know, because you know, since
• 1:40
  Speaker 3: since your name been on this the list that you
• 1:41
  Speaker 3: were coming up here, Charlemagne has been salivating, right or
• 1:44
  Speaker 3: like just come to just thro all down the mouth.
• 1:45
  Speaker 3: So let's lit'sten because let's how did you get into cooking? Like,
• 1:51
  Speaker 3: let's got from the beginning. It's your first time? How
• 1:53
  Speaker 3: did you get into cooking?
• 1:53
  Speaker 1: What made you? We got some time?
• 1:56
  Speaker 6: Okay, So my grandmother and my mother are excellent cooks.
• 1:59
  Speaker 6: My grandmother on My father's side was known for her
• 2:03
  Speaker 6: red rice in Charleston. Hey, you know you know about
• 2:06
  Speaker 6: that red rice.
• 2:07
  Speaker 4: So she was a cook at the Pigle Wiggly on
• 2:10
  Speaker 4: meat and street.
• 2:13
  Speaker 8: Stuff.
• 2:13
  Speaker 2: Are you up? Okay?
• 2:15
  Speaker 6: So she was a cook, a long time cook there.
• 2:18
  Speaker 6: But I get it from both sides of my family.
• 2:20
  Speaker 6: I do not have any professional background experience. I did
• 2:23
  Speaker 6: not go to culinary school. It was just something I
• 2:25
  Speaker 6: always loved to do.
• 2:27
  Speaker 2: I was to be so good and it still is.
• 2:30
  Speaker 6: The one on Savannah Highway. It's delicious, that fried chicken.
• 2:34
  Speaker 6: You know Callie Greens red rice on Fridays. My husband
• 2:37
  Speaker 6: now knows about it. But so I started out with
• 2:42
  Speaker 6: just like I'm My background is in social work. I
• 2:45
  Speaker 6: went to school for psychology. I just thought I was
• 2:47
  Speaker 6: going to do something in the nonprofit world, which I did.
• 2:50
  Speaker 6: I worked at Big Brothers, Bicks Sisters I did. I
• 2:53
  Speaker 6: did removal of children from homes, and I did child placement.
• 2:58
  Speaker 4: I did all of that.
• 2:59
  Speaker 6: So in the miss of doing that, because it's just
• 3:01
  Speaker 6: a very hard job. You know, it's rewarding, but it's hard.
• 3:05
  Speaker 6: So I use cooking as an outlet for me my
• 3:07
  Speaker 6: entire life. I've just always done exactly. So I was
• 3:12
  Speaker 6: living in Jersey at the time, in twenty fifteen, and
• 3:15
  Speaker 6: I was dating this guy who one day was like
• 3:19
  Speaker 6: recording me. I was like, I don't know why he's
• 3:20
  Speaker 6: recording me. I thought he was just gonna put it
• 3:21
  Speaker 6: on Instagram. I get a call maybe a few days
• 3:24
  Speaker 6: later from a producer who's like, your boyfriend sent in
• 3:27
  Speaker 6: a video of you cooking.
• 3:28
  Speaker 7: He was cooking, I was cooking.
• 3:40
  Speaker 6: I was I was cooking, recording me cooking, and I
• 3:43
  Speaker 6: got a call from a producer.
• 3:46
  Speaker 4: My bad let me back up.
• 3:48
  Speaker 6: So I got a call from a producer said, hey,
• 3:50
  Speaker 6: we are featuring home cooks on this new show on
• 3:52
  Speaker 6: the Cooking Channel, and we want to feature you. We
• 3:55
  Speaker 6: like your style of cooking, like your personality.
• 3:57
  Speaker 4: I thought it was a joke. I'm like, y'all are
• 3:59
  Speaker 4: not about to come.
• 4:00
  Speaker 6: I'm living in Jersey. I'm just cooking, you know, for fun.
• 4:03
  Speaker 6: This is not serious. You can't be They were serious.
• 4:06
  Speaker 6: They filmed the show over course of like a weekend,
• 4:08
  Speaker 6: and on the last day of filming, the producer came
• 4:11
  Speaker 6: up to me and said, I think you have what
• 4:14
  Speaker 6: it takes to be like a food personality.
• 4:16
  Speaker 4: I think you should try it.
• 4:17
  Speaker 6: I mean, listen, I don't know what kind of jokes
• 4:19
  Speaker 6: you got going on here, but this was fun. I'm
• 4:22
  Speaker 6: going to go back to my cubicle on Monday and
• 4:24
  Speaker 6: go back to.
• 4:24
  Speaker 4: My regular life.
• 4:25
  Speaker 6: He was like, I really think you should give this
• 4:27
  Speaker 6: a shot. You're natural at this. I know you've never
• 4:30
  Speaker 6: been on TV before, but if you, if you let
• 4:32
  Speaker 6: us pitch you, we want to pitch you to the
• 4:33
  Speaker 6: Food Network.
• 4:34
  Speaker 2: Wow.
• 4:35
  Speaker 6: So they pitched me, and well before that, something in me.
• 4:39
  Speaker 6: It was just like, God, you wouldn't bring me this
• 4:41
  Speaker 6: far and show me this if it wasn't something behind it.
• 4:45
  Speaker 6: So the following week I put in my resignation letter
• 4:49
  Speaker 6: at work.
• 4:49
  Speaker 9: Ooh, so you just like your discernment just said, you
• 4:52
  Speaker 9: know what, it's time to step on faith.
• 4:54
  Speaker 6: Nothing ever felt right as that weekend did, and so
• 4:58
  Speaker 6: I stepped out on faith, sold all of my belongings,
• 5:02
  Speaker 6: got on the Amtrak, and moved back down to Charleston and.
• 5:07
  Speaker 4: Said this is what is going to be.
• 5:08
  Speaker 6: I started a supper club called the New Gulla Supper Club,
• 5:11
  Speaker 6: where it featured all of the Gullageeche dishes, and I
• 5:14
  Speaker 6: honed it on my skills and eventually they we did
• 5:16
  Speaker 6: a sizzle reel and Food Network kind of gave in,
• 5:19
  Speaker 6: was like, oh, we'll give you a shot. And it
• 5:21
  Speaker 6: took about four or five years before that. Yes, because
• 5:24
  Speaker 6: I did get a no again. I got a few notes,
• 5:26
  Speaker 6: but I didn't take it as no, it's not for you.
• 5:29
  Speaker 6: I heard it as no, not right now. So I
• 5:33
  Speaker 6: kept kept honing in on my skills, kept doing my thing.
• 5:36
  Speaker 6: I did my supper club, and I had little appearances
• 5:39
  Speaker 6: here and there on the Cooking Channel and Food Network,
• 5:41
  Speaker 6: and eventually they gave me my shot, and with a
• 5:45
  Speaker 6: proof of concept, they saw the proof of concept and
• 5:47
  Speaker 6: greenlit the first season of Delicious.
• 5:49
  Speaker 8: Delicious ms Brown. Wow, and you've won two Emmys for
• 5:52
  Speaker 8: that so far.
• 5:53
  Speaker 9: Wow, out Standing Culinary Instructional Series and Outstanding Culinary.
• 5:57
  Speaker 4: Hosts and the first black woman to do something.
• 6:00
  Speaker 2: Wow.
• 6:01
  Speaker 9: Man, it's so interesting, right because you know you and Sonny.
• 6:04
  Speaker 9: Sonny was the first black woman that I know from culture, right,
• 6:08
  Speaker 9: Sonny Anderson who broke through on the Food Network. How
• 6:11
  Speaker 9: hard is that for a black woman to break through
• 6:13
  Speaker 9: on the Food Network?
• 6:14
  Speaker 2: And I only know y'all do, right, that's it?
• 6:18
  Speaker 6: You know, I think over the years they've gotten better
• 6:21
  Speaker 6: with diversity and inclusion on the network, but for a
• 6:25
  Speaker 6: long time, it was just Sonny the Neely's yes, and
• 6:31
  Speaker 6: Chef Aaron with Big Daddy's House. And but as far
• 6:35
  Speaker 6: as a black woman, back then, all I knew was
• 6:38
  Speaker 6: b Smith and yes, God bless her so, but Sonny
• 6:43
  Speaker 6: was the only one, and Sonny was you know, I like.
• 6:45
  Speaker 4: I tell anybody, Sonny is who I looked up to.
• 6:47
  Speaker 6: And I saw her on there and I saw her
• 6:50
  Speaker 6: being her authentic self, and I was like, if she
• 6:52
  Speaker 6: can do it, you know I can do But yeah,
• 6:55
  Speaker 6: it's it's just really been us. And then now Carla
• 6:58
  Speaker 6: Hall is on the network as well, but it's it's
• 7:01
  Speaker 6: it's it's hard. You know, it's a white male dominated
• 7:03
  Speaker 6: field in and out of television. Even with the culinary
• 7:09
  Speaker 6: world in general. You know, most executive chefs, head chefs
• 7:12
  Speaker 6: are white men.
• 7:13
  Speaker 3: I do have one question before we go into the
• 7:15
  Speaker 3: chef something that just just made me think.
• 7:17
  Speaker 10: When you used to work at CPS, what was the
• 7:20
  Speaker 10: reason why you would take a child from a home
• 7:22
  Speaker 10: like because usually they say it takes a long time,
• 7:25
  Speaker 10: it has to be almost like to the words, So
• 7:26
  Speaker 10: what would be that reason like how far does it
• 7:29
  Speaker 10: go because it just just.
• 7:30
  Speaker 6: Can deplorable environments, like if you you know, I've said
• 7:34
  Speaker 6: before that sometimes CPS can let things slip through the
• 7:38
  Speaker 6: cracks and on my watch, you know, any any notices
• 7:43
  Speaker 6: anything like coming in and seeing multiple reports of abuse
• 7:47
  Speaker 6: and you walk into a home and you see that
• 7:50
  Speaker 6: they're clearly living in deplorable and environments. After that, in
• 7:55
  Speaker 6: multiple cases and multiple write ups, then it would would
• 7:58
  Speaker 6: would warrant a removal from the home, Like there's emergency
• 8:01
  Speaker 6: removal where there's clear abuse and then there's some that
• 8:04
  Speaker 6: it takes some cases and some write ups before that happens.
• 8:07
  Speaker 3: I know a lot of parents are always scared that
• 8:09
  Speaker 3: my kids are gonna come to school and say, my
• 8:11
  Speaker 3: mama hit me or my dad hit me. Yeah, but
• 8:13
  Speaker 3: this dad doesn't get your kid taken out?
• 8:14
  Speaker 4: Okay, not immediately.
• 8:15
  Speaker 6: No, we always want we always want reunification, and we
• 8:19
  Speaker 6: always want children to be in their homes. But if
• 8:24
  Speaker 6: it's clear and there's multiple signs of something going on,
• 8:27
  Speaker 6: then there has to be an investigation first before a
• 8:29
  Speaker 6: child is just removed.
• 8:30
  Speaker 8: Did a child ever complained that their parents couldn't cook,
• 8:32
  Speaker 8: they wanted to be.
• 8:34
  Speaker 4: Of course that happens.
• 8:36
  Speaker 6: That used to happen, like oh I didn't want this,
• 8:38
  Speaker 6: or kids would complain like, oh, I didn't get a
• 8:40
  Speaker 6: chance to wear it is I wanted to wear those sneakers.
• 8:42
  Speaker 6: They took my game from me or something that's you know, don't.
• 8:45
  Speaker 3: You get mad when they call you to the house
• 8:46
  Speaker 3: and you'd be like, you call them you cause your
• 8:47
  Speaker 3: mama took your game.
• 8:49
  Speaker 6: Or even when I was, even when I was a
• 8:50
  Speaker 6: social worker and I had like, you know, kids on beyond,
• 8:53
  Speaker 6: like them being with their their birthright families, like when
• 8:57
  Speaker 6: I did child placement and they were with their temporary households,
• 9:01
  Speaker 6: and I would get calls on the and I can
• 9:03
  Speaker 6: hear the phone now, the on call phone, And I
• 9:06
  Speaker 6: would get some of my clients who would be like, well,
• 9:09
  Speaker 6: I'm on punishments, so why are you unpunishment?
• 9:11
  Speaker 2: What happened?
• 9:12
  Speaker 6: I got a couple of f's and so you decided
• 9:15
  Speaker 6: to punch holes in the wall and do crazy stuff
• 9:18
  Speaker 6: because you got f's on your report card? Now, how
• 9:20
  Speaker 6: does that in three o'clock in the morning, Like I
• 9:23
  Speaker 6: got to go remove a child and play put him
• 9:25
  Speaker 6: in another home because of crazies.
• 9:27
  Speaker 4: But you know, kids will be kids.
• 9:29
  Speaker 5: I was, did those two worlds ever like collide at all?
• 9:32
  Speaker 5: Like did any of the kids that you helped find
• 9:34
  Speaker 5: like placement homes or whatever. Now they watch you on
• 9:37
  Speaker 5: a Food Network you run into them, Like, did that
• 9:39
  Speaker 5: ever happen?
• 9:39
  Speaker 6: Like that recently just happened. I also worked for Big
• 9:42
  Speaker 6: Brothers Big Sisters in Newark while I was living in Jersey,
• 9:45
  Speaker 6: and I recently hosted a Big Brothers Big Sisters meet
• 9:49
  Speaker 6: and greet at my restaurant in Charleston, which was really
• 9:52
  Speaker 6: nice as a full circle moment, going from being a
• 9:54
  Speaker 6: mentor manager at Big Brothers Bi Sisters to hosting them
• 9:58
  Speaker 6: at my restaurant and.
• 10:01
  Speaker 9: Cardier Brown's Southern Restaurant, Yes, in Charleston Airport.
• 10:05
  Speaker 1: The restaurant, Yes, came full So.
• 10:07
  Speaker 6: It came full circle to have them, you know there,
• 10:09
  Speaker 6: And I remember being a struggling social worker, you know,
• 10:12
  Speaker 6: rubbing pennies together to make ends meet, to having the
• 10:16
  Speaker 6: same organization that kind of that's that's organization I left
• 10:19
  Speaker 6: before I started the Food Network show, and so to
• 10:22
  Speaker 6: have them at my restaurant, gosh, almost ten years later,
• 10:25
  Speaker 6: it meant a lot.
• 10:26
  Speaker 9: You know, I've heard you say that you're cooking is
• 10:28
  Speaker 9: a love letter to the low Country where we're from.
• 10:31
  Speaker 8: What's what's one dish that best tells the story of.
• 10:34
  Speaker 2: Where we're from.
• 10:34
  Speaker 4: You thinkrimp and grits.
• 10:36
  Speaker 6: Yes, absolutely, it's my it's my favorite. You know, it's nothing.
• 10:40
  Speaker 6: And I tell people every time you come to Charleston,
• 10:42
  Speaker 6: you have to have Charleston shrimp like it's it's it's
• 10:46
  Speaker 6: it's like none other. You can go anywhere in the
• 10:48
  Speaker 6: world and have seafood. There is nothing like low country seafood.
• 10:51
  Speaker 6: That that's my that's my favorite.
• 10:53
  Speaker 7: I gotta go.
• 10:54
  Speaker 4: I've got to come and a red rice and a
• 10:57
  Speaker 4: red rice.
• 10:57
  Speaker 2: But see you don't.
• 10:58
  Speaker 4: You don't even porking your red rice.
• 11:00
  Speaker 8: But a lot of people cooking out with turkey though turkey.
• 11:02
  Speaker 4: You know you can do turkey. Some people do it.
• 11:04
  Speaker 6: Vegan, who is what's the what's the guy's name that's
• 11:07
  Speaker 6: from Charleston that has the late night show, Stephen Colbert.
• 11:14
  Speaker 4: His wife put anchovies in her red rice.
• 11:18
  Speaker 9: Yeah that sounds like you know, I love you, But god,
• 11:21
  Speaker 9: damn god.
• 11:28
  Speaker 8: You know.
• 11:28
  Speaker 1: So the holidays are coming up, right, yes, Thanksgiving?
• 11:31
  Speaker 3: So for people that are not cookers, right, because there's
• 11:34
  Speaker 3: a lot of a lot of women, a lot of
• 11:35
  Speaker 3: men out there.
• 11:35
  Speaker 2: That don't cook.
• 11:36
  Speaker 1: What's an easy dish for people to.
• 11:38
  Speaker 3: Make that can still impress some type of people, like,
• 11:41
  Speaker 3: for instance, Lauren has a new founded man, right, she
• 11:44
  Speaker 3: really doesn't know how to cook. So what would you
• 11:45
  Speaker 3: suggest her to cook to impress this gentleman.
• 11:49
  Speaker 4: Don't do shrimp chicken alfredo. We don't for Thanksgiving.
• 11:52
  Speaker 7: I would never know, but.
• 11:54
  Speaker 4: I see everything.
• 11:55
  Speaker 6: Every time I see something on social media, everyone's like, oh,
• 11:57
  Speaker 6: you gotta do the the alfredo for you know, it's
• 12:00
  Speaker 6: for a day.
• 12:01
  Speaker 4: We're not doing alfred though.
• 12:03
  Speaker 6: For Thanksgiving. I would say a spash cock turkey. That's
• 12:07
  Speaker 6: super simple. People think that that takes a lot to make,
• 12:09
  Speaker 6: and it really doesn't. You just take the backbone out
• 12:12
  Speaker 6: out the turkey or chicken. If you don't want to
• 12:14
  Speaker 6: do a big chicken, I mean to a big turkey,
• 12:18
  Speaker 6: smash it flat down, season it injected with some you know,
• 12:21
  Speaker 6: some butter and some creole juices, bake it off, and
• 12:24
  Speaker 6: it's like the tastiest, juiciest turkey you will ever have.
• 12:28
  Speaker 4: There's some other recipes in there.
• 12:32
  Speaker 6: I mean, it's so simple, like you don't have to
• 12:35
  Speaker 6: do a lot to impress someone, I say, do something
• 12:38
  Speaker 6: simple that takes a little less step so you don't
• 12:40
  Speaker 6: get all flustered and stuff.
• 12:42
  Speaker 4: And just make it taste good and that's it. Presentation too.
• 12:45
  Speaker 1: Has has your husband ever hurt your feelings? Right, because
• 12:47
  Speaker 1: you are a chef?
• 12:48
  Speaker 4: Right?
• 12:48
  Speaker 8: Yes?
• 12:49
  Speaker 1: Have you ever said nah, that's not it and you'd
• 12:50
  Speaker 1: be like what yes?
• 12:52
  Speaker 4: Several times?
• 12:53
  Speaker 7: That's the last meal. He was like, baby, you gotta
• 12:56
  Speaker 7: go try that again.
• 12:58
  Speaker 6: I made so I made this. I try to make
• 13:00
  Speaker 6: this like jerk chicken and dumpling thing, and I made
• 13:04
  Speaker 6: the dumplings with like frozen biscuits.
• 13:07
  Speaker 8: It usually works.
• 13:10
  Speaker 6: I didn't have much time and the dumplings just kind
• 13:14
  Speaker 6: of like it. It did something in there. It was
• 13:17
  Speaker 6: it was it was yucky, it was thick, it was slimy. Also,
• 13:20
  Speaker 6: he is a is a dessert snob, and he will
• 13:25
  Speaker 6: call somebody's cake dry and a heartbeat dry? Is it
• 13:30
  Speaker 6: not me sitting on these like I am a judge
• 13:32
  Speaker 6: on Holiday Baking Championship Spring Bacon.
• 13:35
  Speaker 4: I know desserts. So I made a red velvet cake.
• 13:38
  Speaker 4: One time. He took a slice of the cake and.
• 13:41
  Speaker 7: I need water.
• 13:42
  Speaker 4: It's a little dry, dry, wear.
• 13:47
  Speaker 6: I said, do you if you put your finger, I said,
• 13:49
  Speaker 6: the crumb on it? Do you see the crummies? I
• 13:51
  Speaker 6: don't know about. All that I know is my aunt Pam.
• 13:57
  Speaker 4: Pam in there.
• 13:58
  Speaker 6: Pam make a good red velvet cake, and hers be
• 14:01
  Speaker 6: a little buttery. In this it's a little dry. I
• 14:03
  Speaker 6: don't know what you want me to tell you something
• 14:06
  Speaker 6: I thought I did right. I put my stick of
• 14:08
  Speaker 6: butter in there, a little oil for me, technically stick,
• 14:12
  Speaker 6: but I guess, I guess I'm pampa about two or
• 14:15
  Speaker 6: three sticks. I thought one stick would be enough, twelve
• 14:19
  Speaker 6: tablespoons I'm measuring.
• 14:20
  Speaker 4: He was like, nah, it is dry.
• 14:22
  Speaker 3: What happens after that? After he tells you is too
• 14:24
  Speaker 3: dry or don't taste too what?
• 14:26
  Speaker 5: What?
• 14:26
  Speaker 1: What's your next move?
• 14:27
  Speaker 4: Mumbling across the house, he threw it away.
• 14:34
  Speaker 2: Damn, that's cold.
• 14:36
  Speaker 6: But and but but then I thought about it too,
• 14:39
  Speaker 6: because I did go get another slice later on that
• 14:41
  Speaker 6: day and it was reading a little dry. So you know,
• 14:44
  Speaker 6: he's he he's not gonna fake it, you know.
• 14:47
  Speaker 9: I want to ask you about when you started Delicious,
• 14:49
  Speaker 9: Miss Brown, did you ever imagine you'd be representing like
• 14:51
  Speaker 9: an entire region on National TV?
• 14:54
  Speaker 4: Absolutely not.
• 14:55
  Speaker 6: I just thought I was coming in there and you know,
• 14:57
  Speaker 6: just and you know, growing up in the Low Country
• 15:00
  Speaker 6: and being of Golah descent, you really don't think about it.
• 15:03
  Speaker 6: It's just a way of living. It's just like we're Geechee.
• 15:06
  Speaker 6: That's it, you know, that's all we know. And then
• 15:08
  Speaker 6: but seeing the interests from other people and like genuine
• 15:12
  Speaker 6: interests of the Gullah Geechee culture, then I started to
• 15:16
  Speaker 6: realize the importance of what I was doing. It's not
• 15:18
  Speaker 6: only just cooking Southern food and fry and fish and
• 15:21
  Speaker 6: making red rice. It was really about preserving a culture.
• 15:24
  Speaker 9: How how is your Goulah Geechee heritage shape? Not just
• 15:28
  Speaker 9: your recipes, but just the way you see community and success?
• 15:31
  Speaker 6: Oh man, you know, just coming from being of Gully
• 15:35
  Speaker 6: Geechee descent, it's like, you know, it's not many of us.
• 15:38
  Speaker 6: It's it's a particular region and era and area, and
• 15:42
  Speaker 6: there's not many of us that make it out of Charleston,
• 15:46
  Speaker 6: out of South Carolina, and and so being one of
• 15:49
  Speaker 6: the very few it means a lot to me. But
• 15:51
  Speaker 6: it also means that I have I have work to
• 15:54
  Speaker 6: do because we're not gonna be just us. We have
• 15:57
  Speaker 6: to pave the way for other gullageeche folks, black folks
• 16:01
  Speaker 6: to be able to do this too. I don't want
• 16:03
  Speaker 6: to keep saying that it's only one or two women,
• 16:07
  Speaker 6: black women in general that are on the Food Network.
• 16:10
  Speaker 6: Why is that all these years later?
• 16:12
  Speaker 4: Why is that?
• 16:13
  Speaker 6: You know, there should be more of us we I mean,
• 16:16
  Speaker 6: the fabric of American cuisine comes from African American people
• 16:20
  Speaker 6: on the slaves, on the backs of enslaved people, So
• 16:22
  Speaker 6: why isn't there more representation across the board with our food?
• 16:26
  Speaker 8: Yeah, Pam need to showtabbing today.
• 16:35
  Speaker 2: I wanted to ask.
• 16:37
  Speaker 4: The restaurant Cartier Brown Southern Kitchen.
• 16:40
  Speaker 3: You know, when you hear people talk about entering the
• 16:42
  Speaker 3: restaurant business, it says one of the hardest.
• 16:43
  Speaker 1: Things to do. Most of them don't last.
• 16:46
  Speaker 3: So talk about how difficult that is to make sure
• 16:48
  Speaker 3: that it's last thing. It's not trendy because a lot
• 16:50
  Speaker 3: of restaurants are trendy two years everybody goes whatever.
• 16:53
  Speaker 7: Today now this is the age we got food at home.
• 16:56
  Speaker 6: That it's definitely that, you know, And so I think
• 16:59
  Speaker 6: what gives me a upperhand is that I'm in the airport.
• 17:01
  Speaker 4: So I automatically have like put traffic.
• 17:04
  Speaker 6: In people, and so I keep getting oh, Cardier can
• 17:07
  Speaker 6: bring bring the restaurant down to King Street or downtown
• 17:10
  Speaker 6: or Summerville or wherever, and it is hard. A lot
• 17:13
  Speaker 6: of my colleagues are like, stay away from it. If
• 17:15
  Speaker 6: you can stay in the airport and keep doing like
• 17:18
  Speaker 6: airport licensing things like that, it's easier to do that.
• 17:21
  Speaker 6: But in this day and time, it's like a lot
• 17:23
  Speaker 6: of my friends who own restaurants are like, you know,
• 17:26
  Speaker 6: we have to struggle between the cost of groceries, the
• 17:29
  Speaker 6: cost of ingredients, paying our staff a livable wage, and
• 17:35
  Speaker 6: trying to turn a profit. A lot of our friends
• 17:36
  Speaker 6: are not making profits right now. They're just breaking even.
• 17:39
  Speaker 6: But I wouldn't say discourage discourage you from doing that
• 17:42
  Speaker 6: if you have something really great to offer, Like you said,
• 17:46
  Speaker 6: don't overthink it. The trendy stuff, it dies quickly. We
• 17:50
  Speaker 6: make regular food for regular folks at my At my restaurant,
• 17:53
  Speaker 6: we got pork chops, we got fry fish, we got chicken,
• 17:56
  Speaker 6: you know, stuff like what you would normally find in Charleston,
• 18:00
  Speaker 6: South Carolina.
• 18:01
  Speaker 9: And you just do it good, and you do do
• 18:02
  Speaker 9: it well. When you're out there early in the morning,
• 18:05
  Speaker 9: that meeting three platter.
• 18:06
  Speaker 8: Yeah, you know what I'm.
• 18:10
  Speaker 4: Bus that's all you mean, How.
• 18:12
  Speaker 5: Has everything going on with the airports and all that stuff?
• 18:14
  Speaker 5: Has that affected your business in a negative way? I
• 18:16
  Speaker 5: mean people are still in the airports.
• 18:17
  Speaker 1: It just stuck.
• 18:18
  Speaker 6: The business is booming, boom.
• 18:23
  Speaker 2: That restaurant.
• 18:24
  Speaker 8: That restaurant.
• 18:24
  Speaker 7: I can't wait to come down there, And you.
• 18:26
  Speaker 6: Got to grow while you're there. You got to come
• 18:29
  Speaker 6: to my house. I gotta actually cook for you too,
• 18:31
  Speaker 6: because I mean, I believe in that.
• 18:33
  Speaker 4: I like to eat. Listen, I got you, I got
• 18:35
  Speaker 4: you covered.
• 18:35
  Speaker 5: Charlagne was telling me that because I love seafood, I
• 18:37
  Speaker 5: didn't know that there was so much seafood like this
• 18:41
  Speaker 5: for real, because being from I'm from Delaware, so like
• 18:44
  Speaker 5: up here you think of Maryland for like crabs and
• 18:46
  Speaker 5: seafood and all of that.
• 18:49
  Speaker 7: No, not even that, I just don't think that.
• 18:50
  Speaker 4: I mean, I know everywhere, but I just.
• 18:54
  Speaker 5: Didn't know that there was like an area in South
• 18:55
  Speaker 5: Carolina that specialized in that.
• 19:00
  Speaker 4: That's all. That's That's what the.
• 19:01
  Speaker 7: First person ever told me about any of this stuff.
• 19:03
  Speaker 4: Oh so now you got to really come and see
• 19:05
  Speaker 4: it for yourself. We do crabs.
• 19:06
  Speaker 6: We do crabs similar to you all, but we do
• 19:08
  Speaker 6: like our crab cracks where we put paper down on
• 19:11
  Speaker 6: the on the table and pull out bushels of crab
• 19:14
  Speaker 6: and we you know, see that's it's so similar. It's
• 19:19
  Speaker 6: so or that too big ross, you know, BJ just
• 19:24
  Speaker 6: BJ Dennis as it a lot back home.
• 19:26
  Speaker 4: But yeah, we get down the same way.
• 19:29
  Speaker 9: Yeah, you talked about being nervous when you first filmed
• 19:31
  Speaker 9: at Home, right, what was the moment you realized I
• 19:34
  Speaker 9: belong here?
• 19:35
  Speaker 4: Mm hmm, I think it was. It wasn't.
• 19:39
  Speaker 6: It wasn't long until the first season where it kind
• 19:41
  Speaker 6: of hit me like, oh, this is happening. But later
• 19:44
  Speaker 6: on down the line, I'm in my ten season out
• 19:47
  Speaker 6: of the show and recently winning the Emmys, winning two Emmy's.
• 19:52
  Speaker 6: I think before then it's not really the validation of it,
• 19:55
  Speaker 6: but it's like having your peers recognize you in a sense,
• 19:58
  Speaker 6: because there's been so many time where I've sat at
• 20:00
  Speaker 6: tables and people are like, well, how many restaurants do
• 20:03
  Speaker 6: you own? You know, so what what culinary school did
• 20:07
  Speaker 6: you go to? And I never really have an answer, like, no,
• 20:09
  Speaker 6: I didn't go to culinary school.
• 20:10
  Speaker 4: No, I did. I don't own at the time, I
• 20:12
  Speaker 4: didn't own any restaurants.
• 20:13
  Speaker 6: I had a traveling supper club, and so it was
• 20:17
  Speaker 6: always trying to fight for that I belong here. I
• 20:19
  Speaker 6: don't know why, y'all don't understand that. God would not
• 20:21
  Speaker 6: put me in this seat if it wasn't a thing
• 20:24
  Speaker 6: for me. And so winning the Emmy was like, oh,
• 20:28
  Speaker 6: I guess you do kind of got something going on here.
• 20:31
  Speaker 6: But but before that, I think I realized it kind
• 20:33
  Speaker 6: of it wasn't too long until I was.
• 20:35
  Speaker 4: Like, all right, this is it?
• 20:36
  Speaker 7: Did it take?
• 20:37
  Speaker 5: It took all that time until you won the Emmy?
• 20:39
  Speaker 5: Just because you are one of only for a long
• 20:41
  Speaker 5: time in the food network? Is that why the kind
• 20:43
  Speaker 5: of ampost syndrome was there?
• 20:45
  Speaker 8: You know?
• 20:46
  Speaker 6: That's that's funny. I was just talking about someone. I
• 20:48
  Speaker 6: was just talking to someone about that the other day.
• 20:49
  Speaker 6: The imposter syndrome of feeling like, Okay, I don't have
• 20:52
  Speaker 6: all of these accolades and all of this the schooling
• 20:55
  Speaker 6: to back up what I do, but I know I
• 20:58
  Speaker 6: can cook, and I know I can cook with the
• 21:00
  Speaker 6: best of them, and just kind of reminding yourself that too,
• 21:05
  Speaker 6: and especially when your pay doesn't equal your skill, that is,
• 21:10
  Speaker 6: you know something that that kind of puts you in
• 21:12
  Speaker 6: that in that whole of thinking, like do I belong here?
• 21:14
  Speaker 4: Like why am I ten season?
• 21:16
  Speaker 8: Then?
• 21:16
  Speaker 6: Why am I still fighting for a decent salary? Or
• 21:20
  Speaker 6: why am I still fighting for the same contracts as
• 21:22
  Speaker 6: my colleagues? You know, like that that I think affects
• 21:27
  Speaker 6: that imposter syndrome.
• 21:28
  Speaker 4: It kind of amplifies it.
• 21:29
  Speaker 5: Something who helped you navigate that world in the beginning,
• 21:32
  Speaker 5: Like you have these people that you name now, but
• 21:34
  Speaker 5: it was very few far in between. So when you
• 21:35
  Speaker 5: come in and you're figuring out them contracts and dealing
• 21:37
  Speaker 5: with all these execs, who was your person you picked
• 21:40
  Speaker 5: up the phone a call?
• 21:41
  Speaker 2: No one?
• 21:42
  Speaker 4: I had no one.
• 21:43
  Speaker 8: Wow.
• 21:44
  Speaker 4: No.
• 21:45
  Speaker 6: I started off with the agent. I did start off
• 21:48
  Speaker 6: with W and me and I and they did help
• 21:50
  Speaker 6: me in a sense. But there was a lot of
• 21:52
  Speaker 6: things that I did not know, even taxes wise, I
• 21:55
  Speaker 6: did not know. And you know, turning you know yourself
• 21:59
  Speaker 6: in till your business until an LLC and becoming an
• 22:03
  Speaker 6: escorp and all of that stuff, and there was no
• 22:05
  Speaker 6: one really to help me. I kind of had to
• 22:08
  Speaker 6: teach myself contracts and asking for what I what, I'm
• 22:13
  Speaker 6: what I deserve, you know, and and kind of figuring
• 22:17
  Speaker 6: out on my own. So I had agents, but you know,
• 22:19
  Speaker 6: agents are also there to get there.
• 22:22
  Speaker 9: You made a lot of mistakes early on business wise,
• 22:25
  Speaker 9: I don't think you know what I didn't.
• 22:28
  Speaker 6: And I think that it came from my grandmother being
• 22:30
  Speaker 6: a very business savvy woman. She was the first person
• 22:34
  Speaker 6: in our family to go to college and get an education,
• 22:36
  Speaker 6: and and so she always instilled in me the idea
• 22:40
  Speaker 6: of business and saving and reading and understanding and acquiring
• 22:44
  Speaker 6: knowledge on your own and not waiting for someone to
• 22:46
  Speaker 6: tell you what it is. And my mom is also
• 22:49
  Speaker 6: very very good with that as well. So and I
• 22:52
  Speaker 6: also never wanted to be broke again, so you know,
• 22:56
  Speaker 6: I know the feeling of of of not having and
• 22:59
  Speaker 6: I didn't want to go back, and so I figured
• 23:01
  Speaker 6: out ways to say okay. And then I started asking
• 23:04
  Speaker 6: questions from like, you know, on set, like hey, who's
• 23:07
  Speaker 6: your lawyer or who's your accountant? Can you can you
• 23:10
  Speaker 6: you know, refer someone to me or you know, and
• 23:14
  Speaker 6: it's like, I see you doing well, I see you
• 23:15
  Speaker 6: have multiple businesses and stocks and whatever have you, So
• 23:20
  Speaker 6: can you refer me to that person, and that's kind
• 23:22
  Speaker 6: of how I learned.
• 23:23
  Speaker 9: I feel like your book is so timely, and I
• 23:26
  Speaker 9: love the date of eleven eleven because that just means
• 23:28
  Speaker 9: everything is in divine alignment. But it's called make do
• 23:31
  Speaker 9: with what you have in this era right now where
• 23:34
  Speaker 9: you know, you got federal workers who haven't been paid
• 23:37
  Speaker 9: in forty plus days. You know, when you got people
• 23:40
  Speaker 9: losing snap benefits. This is going to be a holiday
• 23:42
  Speaker 9: season where people really got to make do with what
• 23:45
  Speaker 9: they have.
• 23:46
  Speaker 2: What made you want to lean into that aspect of.
• 23:49
  Speaker 6: Well, the thing is, this is how I grew up.
• 23:53
  Speaker 6: This is all I know. Even to this day. I
• 23:56
  Speaker 6: had someone mentioned to me the other day, She's like, oh,
• 23:57
  Speaker 6: well in the comments of because I did it like
• 23:59
  Speaker 6: a or of my fridge and someone in the common said,
• 24:02
  Speaker 6: I noticed you use a lot of store brand.
• 24:04
  Speaker 4: Things, and I do you know?
• 24:07
  Speaker 6: There was like I know a Public's bottle when I
• 24:10
  Speaker 6: see I shop at publics.
• 24:11
  Speaker 4: I shopped at Harris Teeter.
• 24:13
  Speaker 6: But the reason for me making this book was because
• 24:16
  Speaker 6: the first book, my first book, The Way Home, was
• 24:18
  Speaker 6: all about like getting to know who I am and
• 24:21
  Speaker 6: where I'm from and the foods of the of the region,
• 24:24
  Speaker 6: and then now this book is a continuation of my
• 24:27
  Speaker 6: mother being a single parent working three jobs at one time,
• 24:31
  Speaker 6: my grandmother helping to raise me, and there were times,
• 24:35
  Speaker 6: more often than not where we really just had to
• 24:38
  Speaker 6: have food at home, like McDonald's will pass by, like
• 24:42
  Speaker 6: mom wants some you know, philaggraph seriously, like and McDonald's
• 24:47
  Speaker 6: at the house was a pot of rice and some
• 24:49
  Speaker 6: beans or something like that. But it's like, we have
• 24:51
  Speaker 6: food at home and that's.
• 24:53
  Speaker 8: The white A piece of hamburg meat, that's.
• 24:58
  Speaker 6: What, right, And you know, maybe some handcut fries if
• 25:01
  Speaker 6: you were lucky. But it's just the way that I
• 25:04
  Speaker 6: grew up eating, and it's my style of cooking, even
• 25:06
  Speaker 6: on Delicious Miss Brown, Like if you watch the show,
• 25:09
  Speaker 6: you'll see that I never reach for a lot of
• 25:11
  Speaker 6: fancy ingredients. It's always things that you can find in
• 25:14
  Speaker 6: your pantry, in your in your refrigerator, things that you know,
• 25:17
  Speaker 6: you go to a grocery store and you do your
• 25:18
  Speaker 6: your haul for the first, you know, two weeks of
• 25:21
  Speaker 6: the month, and you can make meals out of those things.
• 25:24
  Speaker 6: And I think this is new to some people who
• 25:26
  Speaker 6: aren't used to struggle, But this is what I know
• 25:30
  Speaker 6: you know, like this is how I grew up, and
• 25:32
  Speaker 6: so I'm helping people maybe who don't understand, like, hey, now,
• 25:36
  Speaker 6: times are a little iffy and you got to figure
• 25:38
  Speaker 6: out things at home. Like as a as a business
• 25:41
  Speaker 6: owner and a restaurant owner, I would love for you
• 25:43
  Speaker 6: to come out and travel and eat, but I also
• 25:45
  Speaker 6: know the reality of it, and it's not It's not
• 25:48
  Speaker 6: feasible for everyone. So I want you to be able
• 25:50
  Speaker 6: to open your fridge and not look in there and say, man,
• 25:52
  Speaker 6: we don't got nothing eating here, which I did a
• 25:54
  Speaker 6: lot as a child, But you'll see your refrigerator and
• 25:58
  Speaker 6: your pantry in a different light, like, Okay, the other
• 26:00
  Speaker 6: day I walked in. I was like, I got some onions,
• 26:02
  Speaker 6: some celery, got a little sausage here. I got some
• 26:05
  Speaker 6: beans in the cabinet. Oh, I can make red beans
• 26:08
  Speaker 6: and rice. Always keep rice on hand, Always keep grits
• 26:11
  Speaker 6: on hand, Always keep eggs on hand, sugar, all of
• 26:13
  Speaker 6: those things.
• 26:14
  Speaker 4: And you can make something out of nothing.
• 26:16
  Speaker 6: You can without you know, having it be a struggle
• 26:19
  Speaker 6: and having you know, when people looking at a refrigerator
• 26:21
  Speaker 6: and they get kind of bogged down or disappointed that
• 26:24
  Speaker 6: I don't have certain things like that. That's all right,
• 26:27
  Speaker 6: you can still make a decent meal with the stuff
• 26:28
  Speaker 6: that you have.
• 26:30
  Speaker 1: Say, what's a cheap meal that you can make?
• 26:32
  Speaker 8: Right?
• 26:32
  Speaker 3: So let's say there's a mom listening right now, right,
• 26:34
  Speaker 3: they just picked up their kids from school. Okay, they
• 26:36
  Speaker 3: need to make a quick meal that's inexpensive that the
• 26:39
  Speaker 3: kids are like, go, what do you go to?
• 26:42
  Speaker 4: Ooh, that would be my chicken bog.
• 26:44
  Speaker 6: That's like getting like whatever meat cut of chicken you
• 26:47
  Speaker 6: got in your house, even some drumsticks and wings, breast,
• 26:52
  Speaker 6: whatever you take that, you season it, you make some
• 26:54
  Speaker 6: you get some celery and some onions and stuff. You
• 26:56
  Speaker 6: cook that down in the pot, and you put the
• 26:58
  Speaker 6: chicken in. You cook the chicken. Then you add rice
• 27:00
  Speaker 6: to the pot. Right, you cook that all together. So
• 27:03
  Speaker 6: all the you know, the fragrant, fragrant vegetables, and the
• 27:07
  Speaker 6: seasoning and the juices and the natural fasts from the
• 27:09
  Speaker 6: chicken all coming together in this one pot. So you
• 27:11
  Speaker 6: got a meal in one pot.
• 27:13
  Speaker 9: Yeah, it's so funny because all of these My stomach
• 27:16
  Speaker 9: is over here ground because I'm just thinking about all
• 27:18
  Speaker 9: of these meals that feel like hugs, right, like little things,
• 27:21
  Speaker 9: grits and eggs for breakfast is always flap. My grandma
• 27:24
  Speaker 9: used to take toast and she would just put cheese
• 27:27
  Speaker 9: on it and give you a cup of tea.
• 27:28
  Speaker 4: Oh yeah, oh my god, a little butter on it.
• 27:32
  Speaker 4: I love that.
• 27:33
  Speaker 9: What's one recipe that always brings your family together, no
• 27:36
  Speaker 9: matter how busy everybody is.
• 27:38
  Speaker 2: No, we're going to.
• 27:41
  Speaker 4: A recipe or a meal, a meal fried fish and
• 27:44
  Speaker 4: red rice.
• 27:45
  Speaker 5: Look at him, man, but you're making me so hungry.
• 27:49
  Speaker 4: You got you gotta actually try the food.
• 27:51
  Speaker 2: Should have.
• 27:51
  Speaker 4: I wish I was like next time.
• 27:53
  Speaker 7: That means you got to come back.
• 27:54
  Speaker 4: I have to come back.
• 27:55
  Speaker 6: Red beans and rice, all of that gumbos collar green,
• 27:59
  Speaker 6: gumbo fish all.
• 28:00
  Speaker 7: Why is that the meal?
• 28:02
  Speaker 6: It's just what we were known for in Charleston. Like
• 28:03
  Speaker 6: on Fridays, you know, you get paid Fridays, you go
• 28:07
  Speaker 6: get your fried bushy. Yeah, you go get your fried
• 28:14
  Speaker 6: push and your your your your red rice, lama beans
• 28:18
  Speaker 6: sometimes and piece of toasted cheap white bread, you know,
• 28:21
  Speaker 6: and and that's how you and that's that's how you
• 28:24
  Speaker 6: get down.
• 28:24
  Speaker 3: It's so crazy listening to like different areas of the country,
• 28:28
  Speaker 3: right because we didn't really cook like that, Like my
• 28:31
  Speaker 3: mom did pork and beans like porking beans was like
• 28:33
  Speaker 3: the cheap mail, right.
• 28:34
  Speaker 1: She cut it up with some hot dogs. She cut
• 28:35
  Speaker 1: the hot dogs in it. That was that was our meal, right.
• 28:39
  Speaker 1: I hated when my mom cooked meatloaf like meat loaf,
• 28:41
  Speaker 1: I was hated.
• 28:42
  Speaker 3: I hated the way it looked. I hated New Year's
• 28:46
  Speaker 3: even my mom used to cook on chip lists.
• 28:48
  Speaker 1: But anyway.
• 28:50
  Speaker 2: You do.
• 28:53
  Speaker 5: That's that's the two things that my grandmother still she's
• 28:57
  Speaker 5: not supposed to have them, but my my family still
• 28:59
  Speaker 5: does though.
• 29:00
  Speaker 7: Those those are the two things that.
• 29:01
  Speaker 4: I like to give. Your family's originally from Delaware and
• 29:03
  Speaker 4: they eat fat back, Well.
• 29:04
  Speaker 5: No, there, My grandmother and her sisters are originally from Virginia, Lynchburg.
• 29:08
  Speaker 7: Yeah, but then they move to Delaware. That's not everything
• 29:10
  Speaker 7: so country.
• 29:10
  Speaker 4: So that's something. So I'm like her fat backs in
• 29:13
  Speaker 4: a while. But yeah, porking. We eat pork and beans too.
• 29:15
  Speaker 3: But you know what I was saying is like here
• 29:17
  Speaker 3: it was we were we're so Caribbean food like for
• 29:20
  Speaker 3: us as beef patties for us, as jerk chicken for us,
• 29:22
  Speaker 3: it's oxtail, it's curry gold, it's you know, those are
• 29:25
  Speaker 3: the meals that we eat and it's like, I love those,
• 29:29
  Speaker 3: but it always takes long. When my wife cooks oxtail,
• 29:32
  Speaker 3: it just seems like it's a procedure. It is, and
• 29:33
  Speaker 3: I'm like.
• 29:34
  Speaker 4: I'm hungry.
• 29:35
  Speaker 1: She's like, you want the bone, you want to meet
• 29:36
  Speaker 1: the fall off the bone.
• 29:37
  Speaker 8: Don't.
• 29:37
  Speaker 3: But it's just it just takes so long. What's the
• 29:40
  Speaker 3: longest meal it takes for you to prepare?
• 29:42
  Speaker 4: I would be it would be a short rib or
• 29:44
  Speaker 4: an oxtail, and it takes about four or five hours
• 29:47
  Speaker 4: at two seventy five, and it's got to sit in
• 29:49
  Speaker 4: that Dutch oven or over that crock pot and just
• 29:51
  Speaker 4: low and slow.
• 29:52
  Speaker 2: I'll cook it a whole hole. Yeah, yeah.
• 29:55
  Speaker 4: Could they do?
• 29:57
  Speaker 6: My uncles and them in the country, do I I've
• 30:00
  Speaker 6: not graduated to that yet. I just can't. I can't
• 30:02
  Speaker 6: see myself, you know, opening the hall. No, I'm not
• 30:05
  Speaker 6: that country yet.
• 30:06
  Speaker 2: Oh I want to ask you yet.
• 30:07
  Speaker 7: I love in your book you have tips for saving money.
• 30:10
  Speaker 5: You help people get there, like cookwear together, and you
• 30:13
  Speaker 5: talk about how you can do it for the low
• 30:14
  Speaker 5: as well too. But the tips for saving money, I
• 30:16
  Speaker 5: never think it's very personal to you. What was like
• 30:19
  Speaker 5: the tip that you were like, I want to put
• 30:21
  Speaker 5: this in, but I got to leave out that didn't
• 30:22
  Speaker 5: make the cut in the book.
• 30:24
  Speaker 4: Oh manager specials.
• 30:27
  Speaker 6: The you know growing up, you know you remember the
• 30:31
  Speaker 6: pack of meat that might have been expired or close
• 30:35
  Speaker 6: to it, Like, don't be afraid to use those like
• 30:38
  Speaker 6: because I mean the supermarket has to buy law kind
• 30:41
  Speaker 6: of put things on sale or get it out of
• 30:43
  Speaker 6: there right before it goes bad. But there a lot
• 30:46
  Speaker 6: of stuff are more shelf stable than you actually know.
• 30:49
  Speaker 4: They are. Like beans.
• 30:51
  Speaker 6: If you see like a pack of dry beans and
• 30:52
  Speaker 6: it says, oh, it expires on twenty twenty five, and
• 30:57
  Speaker 6: well January twenty twenty five beans, dry beans will last
• 31:01
  Speaker 6: in your pantry indefinitely. So doing things like that, like
• 31:05
  Speaker 6: getting things that are you know, maybe discounted because it
• 31:08
  Speaker 6: is going to expire in a day or two. Go
• 31:10
  Speaker 6: ahead and get that and you can pop it in
• 31:11
  Speaker 6: your freezer. They can't keep it on the shelf because
• 31:13
  Speaker 6: it's not frozen, but you can get those cuts of
• 31:15
  Speaker 6: meats and you can put it in your freezer and
• 31:17
  Speaker 6: thaw it out and use it whenever you.
• 31:19
  Speaker 1: Want to do that.
• 31:20
  Speaker 3: In college, chicken, in college, I would wait till the
• 31:21
  Speaker 3: day about the expire and they go half price at
• 31:24
  Speaker 3: the supermarket.
• 31:24
  Speaker 2: Yeah, we cook it up.
• 31:26
  Speaker 6: That's a that's that is definitely a hack people, A
• 31:28
  Speaker 6: lot of people do, and you don't realize it because
• 31:30
  Speaker 6: you can go get you know, a ribby for half
• 31:33
  Speaker 6: the price because they're about to put it on sales.
• 31:34
  Speaker 6: So if you see that, like maybe it's going to
• 31:37
  Speaker 6: expire in about two or three days, go ahead and
• 31:39
  Speaker 6: get it.
• 31:39
  Speaker 4: While I was on sailing, put it in your freezer.
• 31:41
  Speaker 1: How should you eat your meat?
• 31:42
  Speaker 8: Right?
• 31:43
  Speaker 2: God?
• 31:43
  Speaker 9: Dang, yeah, my god.
• 31:56
  Speaker 3: When I was when I was younger, right, and I
• 31:59
  Speaker 3: used to eat it was well done right because that's
• 32:06
  Speaker 3: what we're told you gotta eat well double Now it
• 32:08
  Speaker 3: is medium?
• 32:08
  Speaker 1: So how should somebody eat their steak? Pause?
• 32:11
  Speaker 2: Eat their meat?
• 32:12
  Speaker 6: I would say medium? Well, I like, I'm a medium,
• 32:15
  Speaker 6: Well girl, like I want a little bit of brown
• 32:18
  Speaker 6: and just till it gets to the center.
• 32:20
  Speaker 5: Thing.
• 32:20
  Speaker 1: Pink is soft and just juicy melts in your mouth
• 32:25
  Speaker 1: by way.
• 32:28
  Speaker 4: But see I don't want the cowles to be moving,
• 32:30
  Speaker 4: you know.
• 32:31
  Speaker 1: Not moving, but pink's it got to melt in your mouth. Medium.
• 32:34
  Speaker 6: Medium is okay. I go with medium for like my
• 32:37
  Speaker 6: my like lamb chops or pork. Yes, I'll do that,
• 32:40
  Speaker 6: but like for as far as stay scared.
• 32:43
  Speaker 1: Of the pork, medium man, because I don't know growing
• 32:45
  Speaker 1: up it a little bounce to it. He is sick. Right,
• 32:47
  Speaker 1: My mom used to get the porky eat salmonella whatever
• 32:49
  Speaker 1: it's called.
• 32:49
  Speaker 6: Yeah, five is okay for pork. Yeah, and then salmon too,
• 32:54
  Speaker 6: if you eat salmon. I like my medium.
• 32:56
  Speaker 2: Yes.
• 32:57
  Speaker 9: I want want to ask you right in the intro,
• 32:59
  Speaker 9: you got these mantras you already talked about you got
• 33:00
  Speaker 9: McDonald's money.
• 33:01
  Speaker 8: I just want to say some of these mantras and
• 33:03
  Speaker 8: you tell me what.
• 33:04
  Speaker 9: They mean to you, right, And you said these are
• 33:05
  Speaker 9: mantras your mother and grandmother instilled in you. And I
• 33:08
  Speaker 9: also want to know which one of the most relevant
• 33:09
  Speaker 9: to you where you are in life right now. If
• 33:11
  Speaker 9: you want to act grown, be grown.
• 33:14
  Speaker 4: Now?
• 33:14
  Speaker 6: That was you know, you think you've grown, well, then
• 33:17
  Speaker 6: go ahead and take your stuff and get out and
• 33:19
  Speaker 6: do it on your own.
• 33:20
  Speaker 2: Damn.
• 33:21
  Speaker 4: Yeah, my mom, is you remember the first time you
• 33:23
  Speaker 4: heard that?
• 33:23
  Speaker 6: Yeah, I was about fourteen or fifteen, and I guess
• 33:26
  Speaker 6: I had got you know, started feeling myself a little
• 33:28
  Speaker 6: bit and I said something back to her. She was like,
• 33:31
  Speaker 6: all right, if you want to act grown, you can
• 33:33
  Speaker 6: be grown. Pack your stuff up, call your grandmother and
• 33:35
  Speaker 6: telling you on the porch you need to go. I
• 33:38
  Speaker 6: was like, what you mean Like she actually had me
• 33:42
  Speaker 6: pack my stuff up and put me outside and called
• 33:47
  Speaker 6: my grandmother, said you can come get her. She could
• 33:48
  Speaker 6: figure out what she's doing, said she want to be
• 33:50
  Speaker 6: so grown here, and I said, you can't do that.
• 33:52
  Speaker 4: You can't put me.
• 33:53
  Speaker 6: But that I mean back then, like I mean, I
• 33:55
  Speaker 6: kind of felt I guess I was feeling myself.
• 33:57
  Speaker 4: A little bit.
• 33:57
  Speaker 1: I'm gonna get you.
• 33:59
  Speaker 6: No, she was like absolutely not, like Patty, let it
• 34:03
  Speaker 6: back in the house.
• 34:03
  Speaker 4: Don't don't do it like that.
• 34:05
  Speaker 6: You know, she didn't mean, she didn't mean any harm,
• 34:07
  Speaker 6: but you know, it took about an hour or two,
• 34:08
  Speaker 6: but she let me back in. But I at that
• 34:10
  Speaker 6: point I realized I was not grown.
• 34:12
  Speaker 2: The Lord will make a way out of no way.
• 34:14
  Speaker 6: Every single time, and I say that with conviction, every
• 34:18
  Speaker 6: single time. I am a living testimony of making God
• 34:22
  Speaker 6: would bring you through the darkest storms. I was homeless
• 34:26
  Speaker 6: at one point. So to be here today talking about
• 34:29
  Speaker 6: my second cookbook and being here with you all as
• 34:32
  Speaker 6: a testament that God will will bring you out.
• 34:34
  Speaker 4: The darkest situation was that the moment because we all, you.
• 34:36
  Speaker 9: Know, we all are believers and we all have faith,
• 34:39
  Speaker 9: but we always had that one real moment where we
• 34:42
  Speaker 9: like Lord, God, I know that was God.
• 34:44
  Speaker 2: Yeah, I don't.
• 34:46
  Speaker 6: I feel like it happens on a daily you know,
• 34:48
  Speaker 6: like just driving to work or flying on a plane
• 34:52
  Speaker 6: or just doing it like when you land like that
• 34:55
  Speaker 6: that was nothing but God. Or you know, getting home
• 34:57
  Speaker 6: to your your house and your family. That that had
• 34:59
  Speaker 6: to be and God, because anything could have happened in
• 35:01
  Speaker 6: between times.
• 35:02
  Speaker 4: So I you know, you see that on a on
• 35:05
  Speaker 4: a daily.
• 35:06
  Speaker 2: He will never give you more than you can bear.
• 35:09
  Speaker 6: Never, And I think as as humans, we underestimate how
• 35:13
  Speaker 6: much we can actually take and deal with, and God
• 35:18
  Speaker 6: shows us like, Okay, yeah, this may be a very
• 35:22
  Speaker 6: trying time, but I'm given this to you because I
• 35:24
  Speaker 6: know you can handle it. And once you handle it,
• 35:26
  Speaker 6: and if it happens again, you know that I've been
• 35:29
  Speaker 6: here before, I've handled this. So this coming the next
• 35:32
  Speaker 6: thing coming in, you know, it's easy, it's nothing.
• 35:35
  Speaker 9: And I think this is when people need to really
• 35:37
  Speaker 9: understand in this era, don't be penny wise and pound foolish.
• 35:41
  Speaker 7: Yeah, my grandma be saying it to me.
• 35:43
  Speaker 6: Yeah, don't be penny wise and pound foolish means that
• 35:46
  Speaker 6: you don't don't think you know more than what you
• 35:49
  Speaker 6: actually do. You know, be open and receptive to feedback
• 35:55
  Speaker 6: and criticism and constructive criticism. And you don't know everything.
• 36:00
  Speaker 6: You don't and there's somebody that's going to know a
• 36:02
  Speaker 6: little bit more than you, or somebody's going to help
• 36:04
  Speaker 6: you understand this. But be open and receptive to to criticism,
• 36:09
  Speaker 6: constructive feedback, and just advice.
• 36:12
  Speaker 9: What's next for the Delicious Miss Brown brand? You know,
• 36:15
  Speaker 9: we got cookbooks, we got restaurants, we got products.
• 36:18
  Speaker 4: Yes, you know.
• 36:21
  Speaker 6: Right now I am looking forward to I'm hosting Kids
• 36:25
  Speaker 6: Baking Championship with Duff Goldman at the top of the year.
• 36:27
  Speaker 6: Holiday Baking Championship is on now, you know I'm at
• 36:32
  Speaker 6: this time. I'm I'm the type of person that's always
• 36:35
  Speaker 6: like I got to have everything in control, Like I
• 36:37
  Speaker 6: got to have my next plan written down. I know
• 36:40
  Speaker 6: I'm doing this, I know I'm going to do that next.
• 36:42
  Speaker 6: I am allowing the universe to do what it is. Oh, okay,
• 36:46
  Speaker 6: whatever God has for me. I'm not gonna limit myself
• 36:49
  Speaker 6: to anything given you in work that has given me
• 36:54
  Speaker 6: so much because it so oftentimes and social media is
• 36:57
  Speaker 6: and I'm sorry, You're fine social media and I'm and
• 37:03
  Speaker 6: I am very I do it to this day, I'm
• 37:07
  Speaker 6: guilty of comparing to other people's where they are in
• 37:12
  Speaker 6: their life, their their point c to my point. A.
• 37:14
  Speaker 9: We was talking about that this morning and I was like, Yo,
• 37:17
  Speaker 9: they got people got to stop doing that because niggas
• 37:19
  Speaker 9: be lying, they on social media.
• 37:21
  Speaker 6: Lying every all day long, especially to people that you
• 37:25
  Speaker 6: know that you know, I know you don't live like that,
• 37:29
  Speaker 6: but I I, you know, get caught up with that.
• 37:32
  Speaker 6: And social media makes it really easy to get caught
• 37:34
  Speaker 6: up with comparing your journey to someone else's. And I've
• 37:39
  Speaker 6: I've caught myself saying that, Okay, I you know, if
• 37:43
  Speaker 6: this book doesn't get New York Times bestseller, but why
• 37:46
  Speaker 6: did their books? You know, why is their book? Why
• 37:47
  Speaker 6: is this book not selling? It's fine, And I'm tired.
• 37:50
  Speaker 4: You get tired of.
• 37:51
  Speaker 6: That because at the end of the day, what what
• 37:53
  Speaker 6: my pieces, my slow mornings being with my husband, having
• 37:58
  Speaker 6: the freedom to get up and do what I love
• 37:59
  Speaker 6: to do every day. That's the older you get, the
• 38:02
  Speaker 6: more those things matter to you. So it's a peace
• 38:05
  Speaker 6: of mind of knowing just like, hey, whatever happens, happens,
• 38:07
  Speaker 6: but I know it's going to always be for my
• 38:09
  Speaker 6: greater good.
• 38:12
  Speaker 2: I got one more. You dedicated the book to your husband.
• 38:15
  Speaker 5: I did.
• 38:15
  Speaker 8: Why did you dedicated to your.
• 38:17
  Speaker 6: He's the reason why I cook. He's I enjoy cooking
• 38:21
  Speaker 6: for myself, you know. But it's nothing like, babe, what
• 38:24
  Speaker 6: you're feeling like today, you know, or like you know,
• 38:26
  Speaker 6: with seeing his face when he's excited about something that
• 38:29
  Speaker 6: I'm making, and when he walks in the house and
• 38:31
  Speaker 6: I'm cooking and he's like, oh, it's smell good in here.
• 38:34
  Speaker 6: That that makes me feel good. So I get. I
• 38:37
  Speaker 6: get gratification and satisfaction from It's my love language feeding
• 38:41
  Speaker 6: you know, not only his body, but his soul too.
• 38:44
  Speaker 9: So that's what And I also want to say, uh,
• 38:46
  Speaker 9: you know, we always say we're losing recipes. You do
• 38:50
  Speaker 9: you think cookbooks are spiritual?
• 38:54
  Speaker 4: Because absolutely, especially.
• 38:57
  Speaker 6: Coming from you know, black and brown households where recipes
• 39:01
  Speaker 6: are not written down. It's only like word of mouth.
• 39:03
  Speaker 6: And so God forbid if big Mama goes and y'all
• 39:06
  Speaker 6: didn't get that sweet potato pie recipe or that fat
• 39:10
  Speaker 6: bag recipe, and nobody wrote it down and nobody can
• 39:12
  Speaker 6: call her, you know. So having recipes written down and
• 39:17
  Speaker 6: the stories that follow the recipes are so important because
• 39:20
  Speaker 6: eventually all of us are gonna leave this place one day,
• 39:22
  Speaker 6: and you got something, gotta have something left to talk about.
• 39:26
  Speaker 1: Well, thank you for joining.
• 39:27
  Speaker 4: Us, Thank you so much.
• 39:29
  Speaker 9: And listen, I'm over the holidays. What's the date we're
• 39:32
  Speaker 9: gonna be with Chris Kalen?
• 39:34
  Speaker 4: Yes day after given?
• 39:37
  Speaker 9: So yeah, November twenty eighth, actually November twenty eighth, will
• 39:40
  Speaker 9: be at the Magnolia Room. Myself, Cardia, I said it
• 39:45
  Speaker 9: right right, Cardier Cardier like the glasses, like the Cardio Cardier, Cardier, Myself,
• 39:51
  Speaker 9: Cardier and AJ from the We Talk Back podcast will
• 39:55
  Speaker 9: be with Chris Kalen at the Magnolia Room in Charleston
• 39:57
  Speaker 9: seven to twenty magnoliar road Man. So tick it's all
• 40:00
  Speaker 9: available for that now, I believe, I don't know. I'm
• 40:02
  Speaker 9: just reading this on Chris Kellen's page.
• 40:05
  Speaker 1: Cardia Brown to.
• 40:07
  Speaker 9: Cardier Brown, Suverurn Kitchen and Charleston Airport Man I'm telling you,
• 40:11
  Speaker 9: somebody is listening to me right now, and they're like,
• 40:13
  Speaker 9: you know what, on flight is delayed for two hours.
• 40:17
  Speaker 9: Hook yourself up right path the Chick fil A and
• 40:20
  Speaker 9: going the summer kitchen.
• 40:21
  Speaker 1: That's right, it's the Breakfast Club. Good morning, hold on
• 40:24
  Speaker 1: every day.
• 40:25
  Speaker 2: Up weak Ago, click your ass up the Breakfast Club.
• 40:29
  Speaker 2: Y'all done,