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CHEF SOULO - Peanut Butter with a Twist · Eating While Broke

• 0:00
  Speaker 1: Welcome to another episode of Eating Wall Broke. Today in
• 0:03
  Speaker 1: the building we have the co owner of the billionaire
• 0:05
  Speaker 1: Burger Boys, Chef Solo, who is also a food truck
• 0:09
  Speaker 1: heightened who owns multiple food trucks and restaurants. In addition
• 0:12
  Speaker 1: to all that, he's also a two time champion of
• 0:15
  Speaker 1: Guys Grocery Game and it's the star of his very
• 0:18
  Speaker 1: own TV show, The Burger Truck Brawl. I'm very excited
• 0:22
  Speaker 1: to have you today. What do you have us eating? Um? Well,
• 0:25
  Speaker 1: today we have some white bread, some margarine because I
• 0:29
  Speaker 1: couldn't afford butter back in the day, a little brown sugar,
• 0:33
  Speaker 1: some peanut butter, some honey, and a little bit of salt.
• 0:47
  Speaker 1: Back in the day, we we didn't have jelly. I
• 1:02
  Speaker 1: come from a place where we actually like got government
• 1:05
  Speaker 1: issue food, like the whole government cheese joke, Like that's
• 1:09
  Speaker 1: the real thing. And you actually had the block, Yes,
• 1:11
  Speaker 1: we have on the show. Always asked about the block
• 1:13
  Speaker 1: and cheese and mine. I don't know where it getting, man, Listen,
• 1:15
  Speaker 1: ain't nowhere to get it. You can get it from
• 1:18
  Speaker 1: the store, restaurant depot. You know, they do sell this
• 1:21
  Speaker 1: cheese unsliced. But yeah, we used to get this big
• 1:23
  Speaker 1: blocks of block of uh process pasteurized cheese like the
• 1:29
  Speaker 1: you know American cheese pretty much, um, peanut butter, honey,
• 1:33
  Speaker 1: and the honey didn't look like this. It actually was
• 1:35
  Speaker 1: crystallized because they got cold and you know, so you
• 1:38
  Speaker 1: would have to warm it up in order for it
• 1:40
  Speaker 1: to turn back to honey, you know. Um, but um, yeah,
• 1:43
  Speaker 1: it's just you know, these are ingredients that we actually
• 1:46
  Speaker 1: just had around the house. Um. Of course with the margine.
• 1:49
  Speaker 1: Margine is cheap, you know, Um, so you know, that's
• 1:53
  Speaker 1: all we pretty much could afford. And there was in buckets, um,
• 1:56
  Speaker 1: the Country Crock, the Golden Sauce, I believe that's the
• 1:59
  Speaker 1: name of the brand, and um it's a couple of
• 2:01
  Speaker 1: different brands of margin that you would get in the bucket.
• 2:03
  Speaker 1: But that's what we had because beculting four butter exactly.
• 2:06
  Speaker 1: So why don't you start cooking this dish? And then
• 2:09
  Speaker 1: I want to know when was the last time you
• 2:11
  Speaker 1: ate this dish? The last time I ate this I
• 2:16
  Speaker 1: probably was about fourteen, Um, I was living with my dad. Um. Unfortunately,
• 2:22
  Speaker 1: I also come from a time where crack was big.
• 2:24
  Speaker 1: So crack got him and um, he was just you know,
• 2:28
  Speaker 1: we stayed with him, and you know, it was one
• 2:29
  Speaker 1: of the situations to where like you remember that as kids,
• 2:33
  Speaker 1: remember when he went to the house and he looked
• 2:35
  Speaker 1: in refrigerator was just flies and some baking solda in there,
• 2:38
  Speaker 1: like that was refrigerator. Like legit, we just had taking
• 2:42
  Speaker 1: care of you guys while he was Yes, you know,
• 2:44
  Speaker 1: he was like he was a functioning drug addict, but
• 2:46
  Speaker 1: of course, you know, the focus was his his habit,
• 2:51
  Speaker 1: you know. And of course we had things like government
• 2:54
  Speaker 1: issue cheese, the peanut butter, just that rice beans, different
• 2:58
  Speaker 1: things like that. Like my mom she passed away when
• 3:01
  Speaker 1: I was ten, So yeah, you know, and he was
• 3:05
  Speaker 1: able to take care of you guys. And um, well,
• 3:07
  Speaker 1: that's the thing. We kind of moved around. I've lived
• 3:09
  Speaker 1: with my aunt, I've lived with my brother, um I've
• 3:12
  Speaker 1: lived with cousin, family members, church members, my couple of
• 3:15
  Speaker 1: my aunts. But you know, it's just stuff like that. Um,
• 3:19
  Speaker 1: I pretty much was like all over the place. And
• 3:21
  Speaker 1: then of course there were times when he would come
• 3:23
  Speaker 1: and get us and take and we would go live
• 3:25
  Speaker 1: with him, you know, because he would get an apartment
• 3:27
  Speaker 1: or something like that. But of course he still had
• 3:29
  Speaker 1: his habits. So of course that was just something that
• 3:31
  Speaker 1: we just had to deal with, you know what I mean.
• 3:33
  Speaker 1: But of course it's it's those are the kind of
• 3:35
  Speaker 1: things that you say, like it builds character. I was cooking, shoot,
• 3:39
  Speaker 1: when I was like seven or eight. Like, um, I
• 3:43
  Speaker 1: have seven older brothers. So um, one of my older
• 3:46
  Speaker 1: brothers he used to like he went to the navy
• 3:48
  Speaker 1: or whatnot. But um, he was like the hood barber.
• 3:53
  Speaker 1: So he cut everybody in the hood. But I mean
• 3:55
  Speaker 1: and like he cut everybody here, um, including arts of course.
• 3:59
  Speaker 1: But so he would like you know, he drank forties
• 4:02
  Speaker 1: and cut hair all day, you know. And he was
• 4:04
  Speaker 1: into electronics and different stuff. He was the guy that
• 4:07
  Speaker 1: had the program card or was the RC cars, um,
• 4:10
  Speaker 1: big model cars and spray paying them and all. He
• 4:13
  Speaker 1: was into all kind of stuff. Um. But what he
• 4:15
  Speaker 1: would do is he would pay me to go to
• 4:18
  Speaker 1: the store get him a forty ounce some noodles and
• 4:21
  Speaker 1: two sausages, and I would cook it for him, you know.
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  Speaker 1: So um, that was just something that I would just
• 4:27
  Speaker 1: do because I needed to like pay me like two
• 4:30
  Speaker 1: dollars and and so you were cheffing it and making
• 4:32
  Speaker 1: your first buck. So that was like your intro to entrepreneurship,
• 4:35
  Speaker 1: I guess in a sense. And I didn't know what
• 4:37
  Speaker 1: it was of course. I'm you know, I'm just you know,
• 4:39
  Speaker 1: a kid like I just wanted to have my little
• 4:42
  Speaker 1: train so I can be on the block of the
• 4:44
  Speaker 1: other kids, you know, with my cheetos and hanging out
• 4:46
  Speaker 1: and have fun or whatever. So yeah, it was just something,
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  Speaker 1: you know, I didn't think of it as that. I
• 4:52
  Speaker 1: just thought of it as, oh, you know, my brother
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  Speaker 1: is paying me to make these noodles. Let me make
• 4:57
  Speaker 1: these noodles, you know, because my mom always taught us
• 4:59
  Speaker 1: to be self fishing, you know, even from a young age,
• 5:02
  Speaker 1: like we just you know, I was doing laundry when
• 5:04
  Speaker 1: I was tending like you know, things like that. Like
• 5:07
  Speaker 1: so that that was pretty much my life. Okay, wow,
• 5:13
  Speaker 1: you definitely have an interesting story. So the last time
• 5:18
  Speaker 1: you eat this, you're making this, you're fourteen years old,
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  Speaker 1: can you pay me like a picture of your environment? Um?
• 5:26
  Speaker 1: At the time, UM, I was, I was in dreaming
• 5:29
  Speaker 1: high school. Um. Every day pretty much was like all right,
• 5:34
  Speaker 1: wake up, get ready for school. What am I anna eat?
• 5:39
  Speaker 1: You know how I'm gonna eat at school? You know,
• 5:41
  Speaker 1: of course we have free lunch, but you know, free
• 5:43
  Speaker 1: lunch was asked, you know. You know. Sometimes I don't
• 5:47
  Speaker 1: know about you, but I was always embarrassed to get
• 5:49
  Speaker 1: my free lunch. I don't always, you know, because my
• 5:54
  Speaker 1: thing was it's like, shoot, you know, it was kids
• 5:57
  Speaker 1: that was paying for lunch. They wish they could get
• 5:58
  Speaker 1: the free lunch in so they would buy our tickets.
• 6:02
  Speaker 1: Sometimes I don't get it. Why would they do that
• 6:05
  Speaker 1: because they had to pay for lunch, you know what
• 6:08
  Speaker 1: I mean, And if their parents couldn't afford it. Oh,
• 6:10
  Speaker 1: I see what you're saying. You know what I'm saying,
• 6:12
  Speaker 1: because it's like you have to meet a certain nadom
• 6:14
  Speaker 1: to get the free lunch, and if you go over
• 6:17
  Speaker 1: that threshold, then you can't get free lunch. You have
• 6:19
  Speaker 1: to pay for it. But of course, on paper, a
• 6:22
  Speaker 1: lot of these parents they have the you know, they
• 6:24
  Speaker 1: have the income, but it's not what they're actually you know,
• 6:28
  Speaker 1: so of course they're budgeting is different too. So sometimes
• 6:31
  Speaker 1: kids couldn't afford lunch for to day, you know. And
• 6:34
  Speaker 1: I have friends that were like that. Um, so you
• 6:37
  Speaker 1: just took the butter and you put it in a
• 6:38
  Speaker 1: little Yeah, I put the butter in the little part.
• 6:40
  Speaker 1: What I'm gonna do is I'm gonna make a little saucy,
• 6:42
  Speaker 1: little caramel like glaze just to decorate the plate. Um.
• 6:46
  Speaker 1: This ain't something that I did when I was younger,
• 6:48
  Speaker 1: but special, you know, I just you know, but um yeah,
• 6:58
  Speaker 1: I'm just make a little caramel glaze just so that's
• 7:00
  Speaker 1: brown sugar and margin brown sugar margarine. I usually add
• 7:05
  Speaker 1: when I make the caramel sauce. I had a few
• 7:07
  Speaker 1: more flavors, a little bit of salt. One thing people
• 7:11
  Speaker 1: don't realize is that salt is not like, uh, I
• 7:15
  Speaker 1: don't know, it's not like a spice. Really, what are
• 7:19
  Speaker 1: we gonna We can't say this. All the black people
• 7:21
  Speaker 1: in the world are gonna have a heart attack. Salt
• 7:23
  Speaker 1: is not a spice. Salt is a flavor en hansl oh, Oh,
• 7:29
  Speaker 1: it's not meant for like. That's why they say don't
• 7:33
  Speaker 1: use a lot, because what it does is, like you
• 7:36
  Speaker 1: think about all of your different ingredients. You use your
• 7:38
  Speaker 1: paprikas your garlic, your your onion, different things like that,
• 7:42
  Speaker 1: they have no salt content. So when you add the
• 7:45
  Speaker 1: salt to them, it makes the flavor prop the pop
• 7:49
  Speaker 1: it brings out the flavor. So that's why it's like,
• 7:53
  Speaker 1: so what's lors excuse me, Lorries is trash? Oh, Larie's
• 8:02
  Speaker 1: is garbage. I totally agree. I want to have that
• 8:06
  Speaker 1: clip just cut in sense in my husband garbage. Okay.
• 8:13
  Speaker 1: The thing about compound seasons that I hate the most
• 8:17
  Speaker 1: um is that you can't control how much of each
• 8:21
  Speaker 1: ingredient or each spice that you use. It's a compound
• 8:23
  Speaker 1: seasoning for a reason because it just gives you all
• 8:25
  Speaker 1: inclusive flavor. But I want to put a little more
• 8:28
  Speaker 1: garlic in it. I want to put a little more
• 8:29
  Speaker 1: paprika in it, you know what I'm saying. So a
• 8:32
  Speaker 1: lot of times what we do is like these compound seasons,
• 8:35
  Speaker 1: we have them on in their cabinet, we just don't
• 8:37
  Speaker 1: use them. So we're gonna grab Laria's because Larry's just
• 8:40
  Speaker 1: pretty much got all of that in it. But the
• 8:43
  Speaker 1: thing is Larry's also has sugar, you know what I mean.
• 8:45
  Speaker 1: So we're putting sugar and pretty much everything that we
• 8:49
  Speaker 1: eat when we're using Laries. That's why I hate it,
• 8:51
  Speaker 1: and that's why black people got diabetes and hypertension hypera
• 8:56
  Speaker 1: sugar exactly because we'll be pouring it on. They got
• 8:59
  Speaker 1: msg different things like that, you know, So it's just
• 9:03
  Speaker 1: a matter of a little milk or a little cream.
• 9:07
  Speaker 1: But yeah, it's just a matter of controlling those type
• 9:10
  Speaker 1: of things. And then of course, like I don't I
• 9:13
  Speaker 1: I saw you know, for me, it's not good used culture.
• 9:15
  Speaker 1: It's just a healthier s a lower sodium salt. But
• 9:18
  Speaker 1: this is the salt that we had grown up, you know,
• 9:20
  Speaker 1: we had I dis it was what was it? I
• 9:23
  Speaker 1: forgot the name of it. With the girl with the
• 9:25
  Speaker 1: yellow dress with walking down the street with the umbrella.
• 9:29
  Speaker 1: I have that in my cabinet right now, something like that.
• 9:33
  Speaker 1: But yeah, that's the salt that I grew up with
• 9:35
  Speaker 1: in my kitchen. But when I became a chef, that's
• 9:38
  Speaker 1: when I was introduced to like colsture saw and salt,
• 9:41
  Speaker 1: just different sauce like those, because they're lowering sodium and
• 9:44
  Speaker 1: they're healthier. So so to go back to your environment,
• 9:48
  Speaker 1: how do you go from you know, being independent young man,
• 9:54
  Speaker 1: young boy. I'm not trying to knock your nine year
• 9:57
  Speaker 1: old youth, but young boy to jillionaire burger boys, Like
• 10:02
  Speaker 1: what what steps in my missing Like what what happened.
• 10:05
  Speaker 1: What what transitions were you kind of decide you're going
• 10:09
  Speaker 1: to build this empire. Um, well, it's a whole lot
• 10:13
  Speaker 1: of living that happened in between that I want to
• 10:17
  Speaker 1: hear because I also want to culinary school you also
• 10:20
  Speaker 1: for all these huge chefs. So, um well, it was
• 10:24
  Speaker 1: just a matter of um, you know, like I said,
• 10:26
  Speaker 1: it was living going on. But uh, like I said,
• 10:29
  Speaker 1: my mom died when I was ten, and it just
• 10:31
  Speaker 1: kind of uh put me in a place where it
• 10:33
  Speaker 1: was just like all right, you know, figure it out.
• 10:35
  Speaker 1: You know, your dad's here and then he's not here
• 10:38
  Speaker 1: prison you know, here they're like, um so I had
• 10:42
  Speaker 1: to really learn how to be a human being, you know,
• 10:46
  Speaker 1: just from meeting people and just dealing with people in
• 10:49
  Speaker 1: my life. So you know, I'm really I'm really like,
• 10:53
  Speaker 1: uh a variation of all the people that I've met
• 10:57
  Speaker 1: or all the people that have influenced me in my life.
• 10:59
  Speaker 1: You know. So, um yeah, I had an uncle. He
• 11:03
  Speaker 1: passed away actually seven days after my mom passed. He passed.
• 11:06
  Speaker 1: Um he was her he was her brother, or no,
• 11:10
  Speaker 1: he was her brother, but the thing was she was
• 11:13
  Speaker 1: really all he had, you know, and it's like, you know,
• 11:15
  Speaker 1: have you ever heard of like people dying of a
• 11:16
  Speaker 1: broken heart? You know, so it was it was kind
• 11:20
  Speaker 1: of like that when I when I of course, when
• 11:23
  Speaker 1: I in hindsight, when I think about it, you know,
• 11:26
  Speaker 1: he really was hurt, you know because everything he had
• 11:30
  Speaker 1: I just left him, you know. So um a caretaker
• 11:36
  Speaker 1: for you guys or yeah, he was very active in
• 11:38
  Speaker 1: our lives. He lived with this, you know, and then
• 11:40
  Speaker 1: he had his own place and I used to go
• 11:41
  Speaker 1: over his house. And are you like so young that
• 11:47
  Speaker 1: you're just processing it or was that like it was difficult?
• 11:51
  Speaker 1: Well for me as far as the you know, the death,
• 11:54
  Speaker 1: it was just kind of like, Okay, I don't really
• 11:56
  Speaker 1: understand it, you know what I mean. I'm a kid,
• 11:59
  Speaker 1: you know, So um I had I used to have
• 12:04
  Speaker 1: dreams like that. My mom would come back, you know,
• 12:08
  Speaker 1: like she used to shop a lot. She loved shopping.
• 12:11
  Speaker 1: That was one thing about us. We always stayed fresh,
• 12:14
  Speaker 1: always had the newest. She was a saceress as well,
• 12:17
  Speaker 1: so she would make us out. How did how did
• 12:20
  Speaker 1: she support that? What did she do? This is the eighties,
• 12:25
  Speaker 1: so you got of course, we you got you know,
• 12:30
  Speaker 1: my mom was you know, um, but you know, so
• 12:35
  Speaker 1: that's the thing. It was just like she did what
• 12:37
  Speaker 1: she had to do. She had two kids, you know
• 12:39
  Speaker 1: what I mean, So she did what she had to do. Um,
• 12:43
  Speaker 1: but yeah, no, it was like credit card, fro all,
• 12:45
  Speaker 1: check for aud all that kind of stuff like that
• 12:47
  Speaker 1: was big in that time because you could walk into
• 12:49
  Speaker 1: a store and pretty much walk out of there with
• 12:52
  Speaker 1: thousand dollars worth of product with just a piece of paper,
• 12:55
  Speaker 1: you know what I mean, no credit card, no hard plastic,
• 12:58
  Speaker 1: no nothing. Name. She was really word analog, so the
• 13:02
  Speaker 1: information didn't get back to them until ship months later,
• 13:06
  Speaker 1: you know what I mean. So, um, I'm gonna butter
• 13:09
  Speaker 1: this bread the bread. Where she messed up is she
• 13:12
  Speaker 1: wanted to get to ask you all the personal questions. Yeah,
• 13:15
  Speaker 1: you know what I'm saying. So the focus it becomes
• 13:18
  Speaker 1: that and not the food. So excuse her, Go ahead,
• 13:22
  Speaker 1: go ahead. I'm a butter this bread. I mean, I'm
• 13:25
  Speaker 1: gonna put some peanut butter on here. Get this on
• 13:29
  Speaker 1: here and sharing a little bit. Uh. Now, you don't
• 13:33
  Speaker 1: put like every inch of the bread has butter, I see,
• 13:37
  Speaker 1: because when I do mine, I like because you like
• 13:40
  Speaker 1: a lot of butter, you know what I mean. So
• 13:42
  Speaker 1: that's nothing wrong with that, you know what I mean.
• 13:45
  Speaker 1: But for me, it's just really I'm gonna do this
• 13:49
  Speaker 1: because I do want to get peanut butter on my hand.
• 13:51
  Speaker 1: Once the butter is on their mills, right, yeah, So
• 13:54
  Speaker 1: moving around the pin, it's gonna touch other parts of
• 13:57
  Speaker 1: the bread. And the thing gets about these this cheap
• 14:01
  Speaker 1: bread is that it soaks up every bit of that
• 14:05
  Speaker 1: butter you put on it. So you got this greasy
• 14:09
  Speaker 1: you know what I'm saying. You never really get the
• 14:10
  Speaker 1: bread content unless you you know what I mean. Of course,
• 14:13
  Speaker 1: with the edges, you'll get it, but you never really
• 14:15
  Speaker 1: get that just stuff the bread. So what happens is
• 14:19
  Speaker 1: you kind of miss out in a sense. Okay, so
• 14:22
  Speaker 1: now you're adding a little honey on top of the
• 14:25
  Speaker 1: peanut butter. Yeah, so this is what we're used in
• 14:28
  Speaker 1: place of actual jelly because we got the honey for free.
• 14:32
  Speaker 1: I've this, you know what I mean? Um so yeah, man, uh,
• 14:42
  Speaker 1: I'm never in my life seeing this really never. Yeah,
• 14:45
  Speaker 1: well wow, look at that. Look at that. These were
• 14:50
  Speaker 1: this was essential, you know what I'm saying, Like sugar sandwiches,
• 14:53
  Speaker 1: serrup sandwiches. It was real. But for me, I like
• 14:58
  Speaker 1: I wanted it to be hot, you know, like when
• 15:01
  Speaker 1: we didn't have jelly, I would I would, you know,
• 15:04
  Speaker 1: just you know, sometimes what you'll do is you don't
• 15:08
  Speaker 1: have a special home, what you sometimes what you would
• 15:11
  Speaker 1: do is and then of course just not having the
• 15:15
  Speaker 1: utensils living to its food potential right now, you know
• 15:22
  Speaker 1: a little bit, I'm trying not to What do you
• 15:24
  Speaker 1: do when you don't have utensils and and you use
• 15:29
  Speaker 1: your hands, you use your hands, you use something that's
• 15:33
  Speaker 1: closest thing to it, you know. But yeah, man, this
• 15:37
  Speaker 1: was essential to my life, this rice with margarine and
• 15:40
  Speaker 1: some sugar. You're like, really bro really broke. And it's
• 15:44
  Speaker 1: crazy because if you go to billion of burger boys,
• 15:47
  Speaker 1: like you have thirty dollar burgers and um, and that's
• 15:51
  Speaker 1: only because of the market price seafood and different things
• 15:54
  Speaker 1: like that, Like you know, we pay a lot for
• 15:56
  Speaker 1: those lobster tells, you know. So that's the thing is
• 15:59
  Speaker 1: like I got a burger with lobster and shrimp on it.
• 16:02
  Speaker 1: You know, I'm using, you know, I'm using. You know,
• 16:08
  Speaker 1: we use anger ground ship, you know what I mean.
• 16:12
  Speaker 1: So it's just it's the quality behind it. Where did
• 16:14
  Speaker 1: your love of food come into play because at some
• 16:17
  Speaker 1: point you decide this is a career path you want. Um,
• 16:21
  Speaker 1: I've always loved food. I've always loved cooking. Um, it's
• 16:26
  Speaker 1: just music was really my life. So I come from
• 16:30
  Speaker 1: a background, like you know, I have singers in my
• 16:31
  Speaker 1: family as well. It's chefs. My uncle was a chef.
• 16:34
  Speaker 1: Two of my brothers were chefs. But like four of
• 16:37
  Speaker 1: my brothers can sing. One of my brothers play drums.
• 16:40
  Speaker 1: My other sister, she plays the drums and could play
• 16:43
  Speaker 1: any pretty much any instrument you put in front of her.
• 16:45
  Speaker 1: So I come from a most musical background. Um, but
• 16:49
  Speaker 1: I was a singer. I really didn't play instruments. I
• 16:51
  Speaker 1: could play by ear a little bit, but you know,
• 16:53
  Speaker 1: I was the singer. So music was my life. Chef solo,
• 16:58
  Speaker 1: it's actually a derivative Dave Soul, which was my stage
• 17:03
  Speaker 1: name when I was doing music, you know what I mean?
• 17:05
  Speaker 1: So uh, for me, it was always about the music.
• 17:10
  Speaker 1: Like my goal was I was gonna become the next
• 17:12
  Speaker 1: lut event Ross, you know what I mean. So um,
• 17:16
  Speaker 1: for me, I wanted to take that and elevat it.
• 17:19
  Speaker 1: So you remember my Space, Yeah, I was my Space famous.
• 17:23
  Speaker 1: Like that's how I was like they used to have,
• 17:25
  Speaker 1: uh a club and CityWalk It's called Baby Kings and
• 17:31
  Speaker 1: I had three floors. Yeah. I used to sell that
• 17:33
  Speaker 1: place out like regularly, Like that was my thing, Like
• 17:36
  Speaker 1: my space. That's why I love social media because my
• 17:40
  Speaker 1: space was a tool for me to my music career.
• 17:43
  Speaker 1: Like you could literally become famous, like you could become
• 17:46
  Speaker 1: instant famous. But it was like locally, I was the man,
• 17:51
  Speaker 1: you know what I mean. So like music was always
• 17:53
  Speaker 1: like my passion, that was my love. That's where I
• 17:56
  Speaker 1: always wanted to do. Um. But um, for trying to
• 18:00
  Speaker 1: lead to to certain circumstances, I don't want to disclose
• 18:03
  Speaker 1: because you know, nobody has to blame but me for
• 18:06
  Speaker 1: my ship. But um, I ended up quitting just saying
• 18:10
  Speaker 1: forget music, moving on to a space where I was,
• 18:15
  Speaker 1: you know, just working regular jobs. Um. I was married
• 18:20
  Speaker 1: at the time, started growing, having a family growing, So
• 18:23
  Speaker 1: it was really like, okay, well you can still keep
• 18:26
  Speaker 1: chasing his dream of being this this star, or you
• 18:31
  Speaker 1: can start to provide to your family, making sure the
• 18:33
  Speaker 1: straight right. So um, that's really what it was. It Uh,
• 18:39
  Speaker 1: it was a segue really. So I was working at Walmart,
• 18:43
  Speaker 1: worked there for three years, exemplary service, all that good stuff.
• 18:47
  Speaker 1: But of course, you know black people, when we break,
• 18:50
  Speaker 1: we break, so you know, the extra breaks started adding
• 18:54
  Speaker 1: up and I ended up getting fired. Right, I'm just
• 18:58
  Speaker 1: using my plate to cut it, okay, But I ended
• 19:02
  Speaker 1: up getting fired. And once I got fired, I was
• 19:06
  Speaker 1: sitting on my couch in my living room and I'm
• 19:09
  Speaker 1: trying to figure out, like, yo, what am I gonna do? Um?
• 19:13
  Speaker 1: And that's how you're supporting your family is working at
• 19:15
  Speaker 1: Walmart exactly, and Walmart is probably paying like not that
• 19:19
  Speaker 1: well either. Right at the time, I was making like
• 19:21
  Speaker 1: twelve out of an hour, and you're supporting a family
• 19:26
  Speaker 1: and until you lose your job, my job. One thing
• 19:29
  Speaker 1: about me is I'm never ever gonna be uh without
• 19:32
  Speaker 1: job or without work. You know. Of course I naturally
• 19:35
  Speaker 1: have that hustling mentality. So um, for me, it was
• 19:40
  Speaker 1: just about trying to figure out what's like my next move.
• 19:44
  Speaker 1: But the thought process behind it was, Okay, what can
• 19:47
  Speaker 1: I do that doesn't feel like work that I love?
• 19:51
  Speaker 1: You know what I mean? Something that I would do
• 19:52
  Speaker 1: for free? And in that moment, and I always tell
• 19:55
  Speaker 1: the story and it's it's so weird. A Cordon blue
• 19:58
  Speaker 1: commercial came on TV. Yeah, and I'm sitting there and
• 20:04
  Speaker 1: you know, the lightbulb went off over my head, like, yo,
• 20:08
  Speaker 1: I should I can be a chefs Like I'm good
• 20:10
  Speaker 1: at this. So I checked in school the next day.
• 20:14
  Speaker 1: But now, how are you supporting your family while going
• 20:16
  Speaker 1: to school, are you? Um? Well, you know I was
• 20:19
  Speaker 1: married at the time, and my my my ex wife,
• 20:21
  Speaker 1: she you know, she had a job and she was
• 20:23
  Speaker 1: making adequate money, different things like that. You know. Of
• 20:26
  Speaker 1: course I was a hustler too, So y'all made it work.
• 20:29
  Speaker 1: And you went to school, Okay, So you enjoyed school,
• 20:33
  Speaker 1: You enjoyed it, yes, yes, um, but you know that's
• 20:38
  Speaker 1: the thing. We both were pursuing things. Like she was
• 20:40
  Speaker 1: in school getting her degree in psychology, and so I
• 20:44
  Speaker 1: went ahead and start purchuing culinary So I went to
• 20:47
  Speaker 1: school and I pretty much excelled with school, um so much.
• 20:56
  Speaker 1: And like two months in I had a job. You know,
• 20:59
  Speaker 1: I was already working in kitchens. I had worked as
• 21:02
  Speaker 1: a bus boy, um, a server assistant and different things
• 21:05
  Speaker 1: like that. Um, even as a server sometimes. But I
• 21:09
  Speaker 1: can never get in the kitchen. Just just so all
• 21:12
  Speaker 1: y'all listeners, and you know, that you hear this little sound.
• 21:16
  Speaker 1: It's because he keeps mixing the honey and the sugar.
• 21:19
  Speaker 1: I'm guessing he's trying to keep it from getting hard. Right. Well,
• 21:24
  Speaker 1: what happens is that's why I said I wish I
• 21:26
  Speaker 1: had a little cream or some type of milk substance.
• 21:29
  Speaker 1: That way I can How do you say when I asked,
• 21:32
  Speaker 1: when you add the cream or the milk, than out
• 21:35
  Speaker 1: the the brown sugar and then to take the crystallization out.
• 21:40
  Speaker 1: So right now to the kitchen to get that. But
• 21:43
  Speaker 1: I don't think we have no, don't worry about it. Um,
• 21:46
  Speaker 1: you know, it's just hard on the audio. Okay, my
• 21:49
  Speaker 1: bad on you know I'm over here mixing records. But no,
• 21:57
  Speaker 1: this this just helps to break down the actual sugar
• 22:00
  Speaker 1: or whatnot, so you're not eating a grainy sugar, you
• 22:03
  Speaker 1: know what I'm saying. So that's why I use the
• 22:04
  Speaker 1: milk or the cream. You know, also just cooking it down.
• 22:08
  Speaker 1: What help with that to the butter um or the
• 22:10
  Speaker 1: margarine with the sugar. Just but you just have to
• 22:13
  Speaker 1: cook it a little bit before. Man, Okay, perfect, I
• 22:22
  Speaker 1: want to see this. So that's just to create you
• 22:31
  Speaker 1: know what I'm saying oh, and then bump, I want
• 22:37
  Speaker 1: I want my camera and we don't have overhead camp today.
• 22:41
  Speaker 1: Is it for the side camps? He played it in
• 22:44
  Speaker 1: like a chef had the Is this gonna taste that caramel? Yes? Yes,
• 22:50
  Speaker 1: it's gonna give you. It won't get you the full
• 22:52
  Speaker 1: caramel flavor because I like to add things like to
• 22:55
  Speaker 1: my caramel, Like I'll add like a maple maple extract
• 22:58
  Speaker 1: or something just to just to give it a nice
• 23:00
  Speaker 1: little vibe. But yeah, it's it's pretty much giving you caramel.
• 23:06
  Speaker 1: So I'm going to be that rude person and take
• 23:09
  Speaker 1: a bite before No, you're good, go ahead. Okay, So
• 23:13
  Speaker 1: we're gonna sample the goods because it's nice and warm.
• 23:16
  Speaker 1: That's but that's market siggling by the way. Problem, Well,
• 23:43
  Speaker 1: you're gonna make this at home. I love Michelle. Don't
• 23:47
  Speaker 1: see if I did that? What I mean that is good.
• 23:53
  Speaker 1: I'm getting a little drizzle of it. Oh yeah, please, Joe,
• 23:56
  Speaker 1: can you put it on the set it? Oh sorry,
• 24:03
  Speaker 1: I'm trying. Good. I love how the honey is and
• 24:07
  Speaker 1: oh my gosh, camera again it looks fancy smancy. All right,
• 24:14
  Speaker 1: this tastes really good. It's very sweet. It has like
• 24:17
  Speaker 1: a nice crystal. I'm gonna trying to take another, but
• 24:22
  Speaker 1: oh the good very sticky on the teeth. That's the sugar.
• 24:33
  Speaker 1: This is like a delicious trip and I don't see
• 24:36
  Speaker 1: you can fill fill up your stomach and I totally
• 24:39
  Speaker 1: get it. It's like upgraded version of a peanut butter sandwich.
• 24:43
  Speaker 1: So I'm trying to still walk through this story with you. Okay,
• 24:49
  Speaker 1: So you go to culinary school, You're cooking in all
• 24:51
  Speaker 1: these kitchens. What happens next? Um? Yeah, I got to
• 24:56
  Speaker 1: color Meary School. I graduate, UM. And and of course
• 25:00
  Speaker 1: it's for me, it's always a void because I always
• 25:04
  Speaker 1: feel like I should be here, but I'm always here,
• 25:07
  Speaker 1: So it's just always a matter of trying to figure
• 25:09
  Speaker 1: out how to work myself up to getting here. So
• 25:13
  Speaker 1: you know, I had worked for you know, UM, worked
• 25:15
  Speaker 1: in Wolfgang Puck's kitchens. I had worked for Rabbit Alone. Um.
• 25:20
  Speaker 1: I worked in all of us Gang Plucks kitchens with
• 25:22
  Speaker 1: just different chefs, and I learned a lot actually just
• 25:25
  Speaker 1: working around in those chefs. Um. I actually was able
• 25:28
  Speaker 1: to cook a a steak for Wolfgang one time. Um,
• 25:33
  Speaker 1: just because I was at the bed think all right. Well,
• 25:36
  Speaker 1: they told me he loved it. Um, because I don't
• 25:39
  Speaker 1: see my stakes traditionally. Um because people just a lot
• 25:44
  Speaker 1: of times I have salt and pepper boom. But you know,
• 25:49
  Speaker 1: I'll take a different approach when it comes to that.
• 25:51
  Speaker 1: But yeah, no, just I just happened to be working
• 25:53
  Speaker 1: at one of his hotels and he happened to be there.
• 25:56
  Speaker 1: He he's always at the Beverly Hills Hotel, so um,
• 26:00
  Speaker 1: he happened to be there and he wanted to steak
• 26:02
  Speaker 1: and the chef was like, you want to make it?
• 26:05
  Speaker 1: I was like, hell, yeah, you know you're looking out
• 26:08
  Speaker 1: through the door, like, hey, no he was. It was actually,
• 26:11
  Speaker 1: see the way the Beverly Hills Hotel set up. They
• 26:14
  Speaker 1: have this dungeon and it's this big kitchen, and there's
• 26:19
  Speaker 1: so many stations, so many chefs, you know, and just
• 26:22
  Speaker 1: different things going on. Like literally they're cooking for restaurants,
• 26:27
  Speaker 1: they're cooking for room service, like they have a cafeteria
• 26:30
  Speaker 1: for the employees. Hot you're not gonna put the caramel
• 26:34
  Speaker 1: stuff on it? Oh yeah, honestly, I love this sandwich.
• 26:38
  Speaker 1: Put this caramel on top. That's where it's at. Like that,
• 26:43
  Speaker 1: that is amazing and this is without the Do you
• 26:48
  Speaker 1: even need the honey on the inside with the caramel
• 26:50
  Speaker 1: on the out? Do you even need the No, you don't.
• 26:54
  Speaker 1: But the caramel is what I added today. That's just
• 26:57
  Speaker 1: that's some new stuff. But the real gist of the
• 27:01
  Speaker 1: sandwich is the honey in the pan toasted. Well, this
• 27:06
  Speaker 1: is so delicious. Thank you the Caramela, Thank you. I'm
• 27:10
  Speaker 1: gonna I'm gonna want to do this all my sandwich.
• 27:14
  Speaker 1: And I learned how to make it too. You stir
• 27:16
  Speaker 1: it in the honey, and you stir, stir, stirt. I
• 27:23
  Speaker 1: usually have a whisk. I didn't even use the whisk
• 27:25
  Speaker 1: that I requested. I didn't even think to look over there.
• 27:28
  Speaker 1: You know. I requested a whisk, y'all and I didn't
• 27:31
  Speaker 1: use it. Yeah, I totally requested it. Didn't even use it,
• 27:36
  Speaker 1: but I didn't have a whisk. This is delicious. And
• 27:39
  Speaker 1: when we do the cookbook, we're going to include the
• 27:41
  Speaker 1: caramel time, because that's that's where to me, it just
• 27:45
  Speaker 1: tips it over. It goes from a broke dish to
• 27:49
  Speaker 1: a fancy I don't know. The thing is, I could
• 27:53
  Speaker 1: literally make this and serve it at a fine dining restaurant. Yeah,
• 27:57
  Speaker 1: and I would pay for this. I would tell really
• 28:00
  Speaker 1: switch it up. I mean, I don't even know. I
• 28:04
  Speaker 1: would probably do some crazy stuff like calling the peanut
• 28:09
  Speaker 1: butter brulet or something peanut butter broulet sounds, because what
• 28:12
  Speaker 1: I would do is I would first of all, I
• 28:14
  Speaker 1: would use like a sweep and wine loaf or a
• 28:16
  Speaker 1: brioche loaf, and I would cut at the big slices
• 28:19
  Speaker 1: with the peanut butter. I would of course add the honey,
• 28:22
  Speaker 1: but no, I would add the caramel, right. I would
• 28:27
  Speaker 1: drizzle it with the caramel, and then I would sprinkle
• 28:29
  Speaker 1: brown sugar and then burn the brown sugar just to
• 28:33
  Speaker 1: give the brulet fields because you'll get that crispy uh
• 28:36
  Speaker 1: texture on the outside, and then you'll bite in and
• 28:38
  Speaker 1: it's got the drizzle. Like it's just there's so many
• 28:41
  Speaker 1: compounds of this that I can make it, you know.
• 28:43
  Speaker 1: And I would do something like a vanilla bean whip cream,
• 28:46
  Speaker 1: just as a garnish with a little pix of mat
• 28:49
  Speaker 1: and it's like it's elevated, you know what I mean.
• 28:52
  Speaker 1: So yeah, man, it's no, it's no real science to it, Like,
• 28:56
  Speaker 1: it's just really about just how you make it look
• 28:59
  Speaker 1: You can make something that you know cost you three
• 29:02
  Speaker 1: dollars to make. You can make it look like a
• 29:04
  Speaker 1: fifty plan. But you make it look but you also
• 29:07
  Speaker 1: make it taste good. I would have never go out
• 29:09
  Speaker 1: of this combo. But but now you're at the culinary school.
• 29:13
  Speaker 1: I mean, you graduated the you're finished with the culinary school.
• 29:16
  Speaker 1: You're cooking for all these famous chefs, greatest billionaire burger
• 29:20
  Speaker 1: boys happened. And now that was even the process. So
• 29:24
  Speaker 1: I ended up. I ended up. I was living in
• 29:28
  Speaker 1: Palmdy at the time because that's where me and my
• 29:33
  Speaker 1: my my wife, we moved with our kids and different
• 29:36
  Speaker 1: things like a bigger house and all that. There you go. Um,
• 29:39
  Speaker 1: so I'm single. Now you know I'm single. I gotta
• 29:43
  Speaker 1: from South Palm Down. Okay, let's okay, let's how I
• 29:46
  Speaker 1: like that. Okay, South and later phone and then I
• 29:49
  Speaker 1: come back after after I get a divorce and'll come back. Um.
• 29:53
  Speaker 1: And that's when I meet Jane, Um Jennifer, who is
• 29:56
  Speaker 1: my girl and the co owner of begging A Bregable.
• 30:00
  Speaker 1: Uh we started. Uh. She basically encouraged me to do
• 30:04
  Speaker 1: the pop ups that I wanted to do. I wanted
• 30:05
  Speaker 1: to start doing cooking because I started doing in the pondo,
• 30:08
  Speaker 1: but then it kind of died out and I went
• 30:10
  Speaker 1: back to work because like I stopped working to do that,
• 30:12
  Speaker 1: Like I used to sell tacos out of my carboard
• 30:14
  Speaker 1: and it's so funny, Um, you have Chef Ulto on here.
• 30:18
  Speaker 1: He was the reason why I ended up going and
• 30:19
  Speaker 1: getting my flat top and started cooking tacos and stuff
• 30:23
  Speaker 1: like that out of my car poard because I was
• 30:25
  Speaker 1: watching the video. My sister Michelle shout out some shells
• 30:29
  Speaker 1: for that video, but she sent me a video of
• 30:33
  Speaker 1: uh chef oto like it was like you know how
• 30:37
  Speaker 1: they do the little end of the video social media video.
• 30:39
  Speaker 1: So they asked him at the end, they said, if
• 30:41
  Speaker 1: you could give anybody any advice to anybody that wants
• 30:44
  Speaker 1: to get into this or wants to do this, Um,
• 30:46
  Speaker 1: what would you say to them? And He's like, just
• 30:48
  Speaker 1: do it, Just get out there and do it very much.
• 30:51
  Speaker 1: UM and video videos, Well that's the thing. I would
• 30:58
  Speaker 1: believe her in the university and how work spirituality different
• 31:01
  Speaker 1: things like that. So you have to be open minded,
• 31:03
  Speaker 1: you have to be a you know your vision, like
• 31:06
  Speaker 1: you know they say the third eye, Like you have
• 31:08
  Speaker 1: to have that open because, like you know, the universe
• 31:11
  Speaker 1: will show you things and it will give you the
• 31:12
  Speaker 1: answers and it has messages for you. So that was
• 31:16
  Speaker 1: the thing, is like I saw that video and I
• 31:18
  Speaker 1: had literally just done a gig with the cheft that
• 31:21
  Speaker 1: I was working with at the school. He would call
• 31:23
  Speaker 1: me to just come and help out. So I had
• 31:26
  Speaker 1: worked that week and I got paid and I took
• 31:29
  Speaker 1: that money and went involved my flattop. And the flat
• 31:33
  Speaker 1: top is what you cook your meal in Spanish is
• 31:36
  Speaker 1: the plancha. You know what I'm saying, Like, so you
• 31:38
  Speaker 1: buy this list flattop, then what happens I'll started cooking
• 31:42
  Speaker 1: out my car park. What does carporn mean? Um, it's
• 31:46
  Speaker 1: just basically a parking space with a top over it,
• 31:49
  Speaker 1: cover over it, you know. So so you're going in
• 31:52
  Speaker 1: the streets and selling or where I was at my
• 31:54
  Speaker 1: house literally okay, okay, So why didn't get people to
• 32:01
  Speaker 1: know about your business Instagram and Facebook? So you're like
• 32:04
  Speaker 1: posting videos they started showing up at your house. Well
• 32:06
  Speaker 1: that's the thing. Prior to that I had done, Like
• 32:09
  Speaker 1: so everybody on social media went through the color airy
• 32:12
  Speaker 1: process with me. So from day one when I started school,
• 32:15
  Speaker 1: I took a picture literally to the selfie and posted
• 32:18
  Speaker 1: me and my chef had in my coat, and then
• 32:20
  Speaker 1: I started posting the food that I was making. So
• 32:22
  Speaker 1: everybody had been on this journey and my following had
• 32:25
  Speaker 1: grown substantially from the time I started to the time
• 32:29
  Speaker 1: I finished Colorary School. So it's like everybody's pretty much
• 32:32
  Speaker 1: there there tune, they're waiting. Yeah, you know what I mean.
• 32:36
  Speaker 1: When I posted that I was selling tacos and Pound Dell.
• 32:39
  Speaker 1: You know, of course everybody in l A because that's
• 32:41
  Speaker 1: where I'm originally from, and everybody knows me pretty much
• 32:44
  Speaker 1: in l A is like when you come to l A.
• 32:46
  Speaker 1: But I also got people in Palmdale that rock with me,
• 32:49
  Speaker 1: and you know, they pulled up like I literally sold
• 32:52
  Speaker 1: out that first night that I did it. So it
• 32:55
  Speaker 1: was just that doing that. The repetition of that Pound.
• 32:58
  Speaker 1: Lancaster had a lot of construction sites because they were
• 33:01
  Speaker 1: you know, yeah, everything was going solar out there, so
• 33:04
  Speaker 1: literally it's fields upon fields of solar panels, um, So
• 33:08
  Speaker 1: you're pulling up on the construction work. Exactly five o'clock
• 33:11
  Speaker 1: in the morning, I got breakfast buried over. Okay, and
• 33:14
  Speaker 1: but now this is Palmdale, so this is pre Jennifer.
• 33:17
  Speaker 1: So when does when does the Jennifer? That's when I
• 33:19
  Speaker 1: moved from Palmdale. Okay, so you moved from Palmdale, you
• 33:22
  Speaker 1: meet Jennifer and you guys, at the time, I was
• 33:26
  Speaker 1: working at a hotel. I was just working for an agency.
• 33:28
  Speaker 1: So I was just doing our jobs and then you're
• 33:30
  Speaker 1: probably what cooking on the weekends or something, Um, I
• 33:33
  Speaker 1: really I wasn't even doing that. I started back working
• 33:37
  Speaker 1: regular jobs. Okay, okay, So it was moving around with
• 33:40
  Speaker 1: the agency. Then I started working in this kitchen that
• 33:42
  Speaker 1: was like a production kitchen for they produced food for
• 33:46
  Speaker 1: like different movies, so all of the major movie studios
• 33:48
  Speaker 1: and the like. They delivered like like pans of food too.
• 33:52
  Speaker 1: So I used to do that. They call that backs
• 33:54
  Speaker 1: cooking when you just cook big pans of food and
• 33:57
  Speaker 1: like loads of it. So that's I did at UM
• 34:01
  Speaker 1: And I was working for the chef. He was just horrible.
• 34:04
  Speaker 1: He was a horrible freaking chef, like um, a horrible attitude.
• 34:10
  Speaker 1: Was this food trash, food was trash. Everything that he had,
• 34:14
  Speaker 1: every every recipe, mene you that we had that we
• 34:17
  Speaker 1: had to make. Um. I was like, I could do
• 34:19
  Speaker 1: this better. So of course everything I cooked, I put
• 34:23
  Speaker 1: my my little genn said quas it. I would put
• 34:27
  Speaker 1: my bazas on it because it's like, no, this, this
• 34:30
  Speaker 1: is as I can't do this. Um So yeah, I
• 34:33
  Speaker 1: was working for him and it was just like, yo,
• 34:35
  Speaker 1: I can't do this no more. So I I told you,
• 34:37
  Speaker 1: and like, yo, I want to start doing pop ups.
• 34:39
  Speaker 1: And so she ended up setting up setting up to
• 34:43
  Speaker 1: pop up at chew Ton Coffee Shop and uh and
• 34:46
  Speaker 1: uh in Guardina shout out the kid. He gave me
• 34:49
  Speaker 1: my start pretty much. So like she calls and she's like, hey,
• 34:51
  Speaker 1: I got this amazing chef. Also my man, well he
• 34:54
  Speaker 1: was featuring. He was featuring like three stacks kitchen. He
• 34:58
  Speaker 1: had not your mama kitchen, you know. Shout out to them.
• 35:01
  Speaker 1: Those were those are the people that I was rocking with.
• 35:02
  Speaker 1: He was also featuring chef Oho came through. There's some
• 35:06
  Speaker 1: stuff talking and come we'll cook right in front of
• 35:10
  Speaker 1: the shop, you know, or if they had you know,
• 35:12
  Speaker 1: and you know whatever, we were always set up in
• 35:14
  Speaker 1: front of the shop. So um, I started doing that
• 35:17
  Speaker 1: and then I started moving around different places like we
• 35:19
  Speaker 1: got shut down there because the code enforce would be like, yeah,
• 35:23
  Speaker 1: you know, you guys are too loud, neighbors complaining, there's
• 35:25
  Speaker 1: different things because it would always be an event, like
• 35:28
  Speaker 1: any time we posted that there was something going on,
• 35:30
  Speaker 1: like you know, people pull up. Um, So that we
• 35:34
  Speaker 1: started getting shut down doing that, and it just got
• 35:36
  Speaker 1: to a point where it was like it was sucky
• 35:39
  Speaker 1: because I couldn't do anything anywhere. And at that time,
• 35:42
  Speaker 1: like the street vendor laws were like they were non
• 35:45
  Speaker 1: existent and now they're like all supports exactly. But I
• 35:49
  Speaker 1: went through that process people I was. I was in that.
• 35:51
  Speaker 1: I was the calls of these laws coming in their
• 35:54
  Speaker 1: place because I was one of those street vendors, you
• 35:56
  Speaker 1: know what I mean. So that's the thing is like, um,
• 36:00
  Speaker 1: that was just the time where it just it sucked
• 36:02
  Speaker 1: to be a streaming, you know. But it was like
• 36:04
  Speaker 1: just figuring that out. I used to be in downtown
• 36:06
  Speaker 1: l A in front of this parking lot in between
• 36:08
  Speaker 1: these clubs, selling right across the street, and you were
• 36:11
  Speaker 1: selling hot dogs? What were you selling? Or tackles? What
• 36:14
  Speaker 1: were you selling? I had a whole menu standing outside,
• 36:17
  Speaker 1: I had a kitchen. Where were you the other night?
• 36:19
  Speaker 1: When I was at the Stable center, all I had
• 36:21
  Speaker 1: was hot dog option. Oh man, you gotta stop buy
• 36:24
  Speaker 1: on the menu. Man, that's my boy. He'd be out
• 36:25
  Speaker 1: there pretty late. I think he'd get out there about nine.
• 36:28
  Speaker 1: And you do all kind of desserts. But he also
• 36:30
  Speaker 1: has a lot, he does a lot of food. So yeah,
• 36:33
  Speaker 1: we started, I got shut down, and it's like, okay,
• 36:37
  Speaker 1: you know I did my research on food trucks and
• 36:39
  Speaker 1: prior to that, like to get a food truck, you
• 36:42
  Speaker 1: had to buy one, right, and of course that could
• 36:44
  Speaker 1: be anyway. This is before you could lease them. Yes, um,
• 36:48
  Speaker 1: so you know you had it hard alright. No, that's
• 36:52
  Speaker 1: the thing is, like all of the progressions are the
• 36:54
  Speaker 1: changes I was a part of. I was I was
• 36:56
  Speaker 1: writing at that at the head was like you were
• 36:58
  Speaker 1: in the sucky time to be vendor, and now you're
• 37:02
  Speaker 1: in a sucky time to like get a food truck exactly.
• 37:05
  Speaker 1: And and all the capital you're working with, um, assuming
• 37:08
  Speaker 1: it's capital that you're hustling from your day job or
• 37:10
  Speaker 1: your whatever it comes from being a drug you know,
• 37:13
  Speaker 1: just the whole mentality. Yeah, that's why they say drug
• 37:16
  Speaker 1: dealers are are the best entrepreneurs. You know, those are
• 37:19
  Speaker 1: your CEOs. Those are the ones that can run a
• 37:21
  Speaker 1: fortunate clifund your company because they just understand how to
• 37:24
  Speaker 1: you know, how to make the money. Yeah. And then
• 37:27
  Speaker 1: of course most drug dealers we we save, we stack,
• 37:30
  Speaker 1: you know, and what's the first thing they tell you
• 37:32
  Speaker 1: to do? Save? You know? So, Um, I didn't even
• 37:36
  Speaker 1: think about that. Yeah, No, Um, I would. I would
• 37:39
  Speaker 1: totally just I would buy the product, I would sell it,
• 37:43
  Speaker 1: take the money, re up, don't do it again, you
• 37:46
  Speaker 1: know what I mean. So it was just one of
• 37:48
  Speaker 1: those things where I was like, all right, what am
• 37:49
  Speaker 1: I gonna do? Um? And then just like I said,
• 37:52
  Speaker 1: food trucks was an option because I didn't have the
• 37:54
  Speaker 1: credit or the finances to get So then how did
• 37:57
  Speaker 1: you get one? How did you end up getting there?
• 37:59
  Speaker 1: I ended up getting it because you know, of course,
• 38:01
  Speaker 1: after time, like probably like a month or two, I
• 38:03
  Speaker 1: started setting out the house, it just became easier. So
• 38:05
  Speaker 1: I would have people just pull up and get food. Thing. So, um,
• 38:10
  Speaker 1: one day I'm riding down the street. In another story,
• 38:14
  Speaker 1: I'm right down the street right um, and I had
• 38:17
  Speaker 1: looked up food trucks, like I said, and it was
• 38:18
  Speaker 1: just all you got to buy him, and so, um,
• 38:22
  Speaker 1: I had just I think I google like food truck
• 38:26
  Speaker 1: leases or something like. But I put it in Google
• 38:28
  Speaker 1: Maps and it was a food truck manufacturer that came
• 38:32
  Speaker 1: up literally right around the corner. And I called him
• 38:35
  Speaker 1: and I was like, yo, you got food trucks right now?
• 38:37
  Speaker 1: He's like, yeah, I got one right now, you know.
• 38:40
  Speaker 1: And I go to him and I talked to him like,
• 38:42
  Speaker 1: you know, I was always talking like you know, just
• 38:44
  Speaker 1: go like you got the money, you know, act like
• 38:46
  Speaker 1: like and at this time, are you familiar with good
• 38:50
  Speaker 1: credit and all that stuff? So you had all that?
• 38:52
  Speaker 1: So I didn't have a good credit. No, I didn't.
• 38:56
  Speaker 1: Financial literacy was definitely something that was like it in
• 38:59
  Speaker 1: my life, you know, mean um uh. So yeah, I
• 39:03
  Speaker 1: called him. I went there and I'm like, so, how
• 39:06
  Speaker 1: much he wants for it? And he was like just
• 39:08
  Speaker 1: twenty months. I was like what at least you know
• 39:13
  Speaker 1: he's like, well doing literal at least twenty d of months,
• 39:16
  Speaker 1: so how much down? Like he's like, you know, twenty
• 39:20
  Speaker 1: four you know, twenty four times too, and how to
• 39:22
  Speaker 1: put you on the truck. It comes with all the
• 39:24
  Speaker 1: health everything, and then of course this monthly lease includes maintenance,
• 39:31
  Speaker 1: anything that happens to the truck. Now it doesn't include
• 39:33
  Speaker 1: the whole commissary and all. That commissary is a different thing.
• 39:36
  Speaker 1: You have to go and get a commissary to park
• 39:38
  Speaker 1: the truck. Did you know about that? Yes? Oh so
• 39:41
  Speaker 1: going in you you did your research. Yes, you just
• 39:43
  Speaker 1: happened to you know, God allowed you. So you end
• 39:46
  Speaker 1: up getting that truck. I end up getting that truck.
• 39:48
  Speaker 1: Coulate a whole lot of my cousin Dion, shout out
• 39:51
  Speaker 1: to din Man and my brothers. My brothers all came
• 39:53
  Speaker 1: together and put money together and helped me out. So
• 39:56
  Speaker 1: there was a whole process. Like literally I was slanging
• 39:59
  Speaker 1: plates left and like trying to raise money to get
• 40:02
  Speaker 1: this truck. So um, yeah, my cousin Dion, my brother's Jesse,
• 40:05
  Speaker 1: Jam Darren, they all came. We all came together and patient.
• 40:09
  Speaker 1: We actually have a picture together that we took and
• 40:12
  Speaker 1: they back then it was called chef solos. Uh what
• 40:16
  Speaker 1: was our what was the wing band? Because I used
• 40:20
  Speaker 1: to do these seared wings like I didn't I didn't
• 40:22
  Speaker 1: beat from my wings like Serrial. So you're still not
• 40:25
  Speaker 1: selling burgers yet. Burgers was an accident that's so yeah,
• 40:31
  Speaker 1: you know I was doing that. Um, we ended up
• 40:34
  Speaker 1: getting the truck, and so I literally took everything my
• 40:38
  Speaker 1: refrigerator put it on the truck. And that's the inventory
• 40:42
  Speaker 1: that I started with, and that's what I ran off of,
• 40:44
  Speaker 1: Like that's literally what kept us afloat that initial inventory.
• 40:48
  Speaker 1: And then I just started rolling doing that. UM, and
• 40:52
  Speaker 1: it was it was going good and you're a no.
• 40:55
  Speaker 1: And that was the thing too, Like you know, people
• 40:57
  Speaker 1: don't realize, like we wasn't. None of us have food trucks.
• 41:01
  Speaker 1: No Instagram chefs have food strucks. Really, it was just
• 41:03
  Speaker 1: not your mom the kitchen. I love funnel cakes. Those
• 41:06
  Speaker 1: are two of the food trucks that I knew for
• 41:08
  Speaker 1: sure existed. UM Chef he had just got his before
• 41:14
  Speaker 1: you were around, before me. It was right before I
• 41:16
  Speaker 1: got Mom. He went on Steve Harvey whatnot, and then
• 41:19
  Speaker 1: he ended up getting food truck that story. Yeah, he
• 41:23
  Speaker 1: didn't tell me that he got food truck after that,
• 41:24
  Speaker 1: but yeah, yeah, yeah, I believe it was after that,
• 41:26
  Speaker 1: but it was around the same time pretty much. So, UM,
• 41:30
  Speaker 1: he's the only one really that had a truck. But
• 41:33
  Speaker 1: he stayed on the UM. I was on Rodeo and Crunshaw.
• 41:37
  Speaker 1: I was on Manchester and Western. I used to be
• 41:40
  Speaker 1: on eight eight and avalon Florence and Central. Um. So
• 41:43
  Speaker 1: I just start hitting these spots. Um. Oh he double
• 41:46
  Speaker 1: Chef e Double had a truck at the time. Girl
• 41:48
  Speaker 1: Fresh shout out to him. Man he was He's always
• 41:51
  Speaker 1: been an inspiration to to us and to me as
• 41:53
  Speaker 1: a chef. Um but um, yeah, you know, so I
• 41:58
  Speaker 1: started parking in these different spots. I started parking in
• 42:00
  Speaker 1: front of my house. I lived right on Crenshaw and
• 42:02
  Speaker 1: it was like right behind the the Senator or the
• 42:05
  Speaker 1: divider or whatever it is. It was the island. So
• 42:07
  Speaker 1: I used to park my truck over there. People would
• 42:09
  Speaker 1: pull up. Um. But I ended up meeting uh my partner,
• 42:13
  Speaker 1: Chef Smokehouse in year two. I met him earlier when
• 42:16
  Speaker 1: I was just going to pop ups. He was doing
• 42:18
  Speaker 1: the same thing. He used to hang out with Chef
• 42:21
  Speaker 1: Oo and Blue Kitchen or whatnot, Blue fool Manity or whatnot.
• 42:24
  Speaker 1: So um, you know, me and him Madden, we just vibe.
• 42:28
  Speaker 1: We click. It wasn't even about you know, working together.
• 42:31
  Speaker 1: It was just I liked what he was about, he
• 42:33
  Speaker 1: liked what I was about. We both pretty much sold
• 42:35
  Speaker 1: the same thing, you know, and I just put it.
• 42:37
  Speaker 1: It's all up. That's what I love about, you know.
• 42:41
  Speaker 1: So one day um, I also did it. Was doing
• 42:45
  Speaker 1: collapse with Three Stacks too. When I got the truck,
• 42:47
  Speaker 1: Me and him with do stuff because we was like
• 42:49
  Speaker 1: the Sea fool Boys. That's what's so crazy. Before billion
• 42:52
  Speaker 1: a Burger Boys, I was seafool Boys and three Stacks.
• 42:55
  Speaker 1: He's always did the boils and I would just and
• 42:57
  Speaker 1: you need to get him on here too, that's my guy.
• 43:00
  Speaker 1: Need to connect us. Yeah, definitely I will. But yeah,
• 43:03
  Speaker 1: he would do the sea food boils. So I was
• 43:05
  Speaker 1: the deep Fride guy, deep fride everything. So I just
• 43:08
  Speaker 1: would deep Friday boils. And so we would work together
• 43:10
  Speaker 1: and do stuff together and whatnot. But um, sef Smoke
• 43:13
  Speaker 1: House end up calling me um and he was just like, man,
• 43:17
  Speaker 1: I'm down on my luck. My card just got repolled.
• 43:20
  Speaker 1: I got like twenty seven dollars to my name. He's like,
• 43:22
  Speaker 1: but I got these jumper life fries. Everybody is checking
• 43:25
  Speaker 1: for it, so it's a possible I can get on
• 43:27
  Speaker 1: the truck just for a day. Um. He's like, just
• 43:31
  Speaker 1: for a day. Um, And uh, you know, of course
• 43:35
  Speaker 1: I will split the profits. I'll pay you a certain
• 43:37
  Speaker 1: amount of my process or whatever. So I'm like that
• 43:41
  Speaker 1: did that? Yes? Do That's okay? Okay? Well that was
• 43:47
  Speaker 1: his vibe and his energy, and I've been on energy like,
• 43:50
  Speaker 1: I don't do the negative. I'm all about working together. Um,
• 43:53
  Speaker 1: we we can, we can accomplish more together kind of park,
• 43:57
  Speaker 1: you know. So that was my belief system, and so
• 43:59
  Speaker 1: when he a me up, it was an easy call. Um.
• 44:02
  Speaker 1: So he came on the truck that one day and
• 44:05
  Speaker 1: never left. You know. So we was rolling with the
• 44:09
  Speaker 1: Solo and Smoke Show. So we were righting around l A.
• 44:11
  Speaker 1: We had a fucking microphone. Clemmy curse. Yeah, we had
• 44:16
  Speaker 1: a microphone, and he would just sit in the passenger seat.
• 44:18
  Speaker 1: This is the Soul and Smoke Show and just you know,
• 44:22
  Speaker 1: I'm talking about through the hood phone. We wasn't in there,
• 44:24
  Speaker 1: like we was riding down Vermont, like going down Imperial,
• 44:29
  Speaker 1: you know, Western and things like that, and he'd be
• 44:31
  Speaker 1: just talking. We got jumped a live fries, we got
• 44:33
  Speaker 1: the wings and not not just like giving a show,
• 44:36
  Speaker 1: you know. And then of course when people would come
• 44:38
  Speaker 1: to the truck, and it was always a Viobe. We
• 44:40
  Speaker 1: had the music and singing, dancing. You know, energy is
• 44:43
  Speaker 1: always up problem. Um. And then I think he ended
• 45:06
  Speaker 1: up going and doing something with Chefso and Vegas. I
• 45:09
  Speaker 1: don't how you guys are all working together, like like,
• 45:12
  Speaker 1: oh he's on my corner. No, no, like of course,
• 45:16
  Speaker 1: it's like we created a lot of spots, so you
• 45:19
  Speaker 1: know people parking through spots now, So what they would
• 45:21
  Speaker 1: do is they'd reach out to us like yo, I
• 45:23
  Speaker 1: know you don't go to the spot no more. But
• 45:24
  Speaker 1: it's a cool if I pull up, you know what
• 45:26
  Speaker 1: I mean. I just love it if it's a spot
• 45:30
  Speaker 1: that we currently at, like we'll just be like, all right,
• 45:33
  Speaker 1: well we're here on these days, you know, so if
• 45:35
  Speaker 1: you want to pull up on these days, or we
• 45:36
  Speaker 1: can pull up together, you know, we would do that
• 45:38
  Speaker 1: sometimes just pull up with other trucks. Um. But yeah,
• 45:42
  Speaker 1: so he went through. Um, I was hungry and we
• 45:47
  Speaker 1: were supposed to. This is another streak. Yeah. I used
• 45:50
  Speaker 1: to sell frozen fries. His jumper Live of Fries had
• 45:53
  Speaker 1: fresh cut fries, so he would cut fresh potatoes for
• 45:56
  Speaker 1: the jump a live fries. I just used the frozen froes. Um.
• 45:59
  Speaker 1: So it was a debate, like yo, moving forward, which
• 46:02
  Speaker 1: fries are we gonna use? And he was just like yo.
• 46:05
  Speaker 1: He was like, dude, like fresh cutter frozen and I
• 46:07
  Speaker 1: was like fresh cut of course, and he was like,
• 46:09
  Speaker 1: well then it's an easy call. Were using, you know.
• 46:12
  Speaker 1: But I had just bought a case of frozen frogs,
• 46:15
  Speaker 1: so we had to sell these. So I was gonna
• 46:17
  Speaker 1: do a special with chili cheese frogs. So I bought
• 46:19
  Speaker 1: the ingredients to make chili and different things like that.
• 46:22
  Speaker 1: Of course, I bought a roll of beef, and we
• 46:25
  Speaker 1: already had bons on the truck because I made like soundwiches,
• 46:27
  Speaker 1: chicken sounds and different stuff. So one day I was
• 46:29
  Speaker 1: hungry and I made a burger which is now the
• 46:33
  Speaker 1: Brutus Arm and the Big Brutus Burger. Um. I made
• 46:36
  Speaker 1: that burger and I posted on Instagram, and I think
• 46:38
  Speaker 1: he got like two or three hundred likes. And burger
• 46:42
  Speaker 1: it's barbecue, sauce, cheese, bacon, and deep fried onion straws.
• 46:47
  Speaker 1: And you came up with this on the truck. You're
• 46:49
  Speaker 1: just like American cheese. Okay. So you're on the truck,
• 46:52
  Speaker 1: You're like, I'm gonna make this. I just wanted to
• 46:54
  Speaker 1: make me some eat and then your burger and he's like, damn,
• 46:57
  Speaker 1: that's good. So he actually named the burger like when
• 47:00
  Speaker 1: I made the burger, and I'm like, nig, look like
• 47:02
  Speaker 1: he like that looked like it's a big brutus, you know.
• 47:06
  Speaker 1: So of course, like I said, I posted it, and
• 47:09
  Speaker 1: you know, I didn't think non of it because I
• 47:11
  Speaker 1: was used to getting a lot of likes, you know. So, um,
• 47:15
  Speaker 1: a couple of days later, we was on the truck
• 47:17
  Speaker 1: and he made what is now called the Smokehouse and
• 47:21
  Speaker 1: I made what is now called from Surfing Turf. Um.
• 47:25
  Speaker 1: They're both still on the menu. Um. And we took
• 47:27
  Speaker 1: a picture of him side by side and posted it
• 47:31
  Speaker 1: on the internet. They got like a thousand likes within
• 47:33
  Speaker 1: a couple of hours. And so you know that scene
• 47:37
  Speaker 1: with uh from Trading Places, I mean not Trading Places
• 47:42
  Speaker 1: coming to America, when you dropped the money and rund
• 47:45
  Speaker 1: Off Mortar Murers right there and he's like, rund Off,
• 47:47
  Speaker 1: we're back, you know. So me and him had that moment.
• 47:50
  Speaker 1: We looked at each other like nigger, we're doing burgers.
• 47:53
  Speaker 1: And so we just started selling those three burgers like literally,
• 47:56
  Speaker 1: and yes, they coming looking for him here and like
• 48:01
  Speaker 1: that's when he went went to Vegas with that weekend
• 48:05
  Speaker 1: and that was the weekend like everybody was putting some
• 48:07
  Speaker 1: more your day weekend. As a matter of fact, everybody's
• 48:09
  Speaker 1: pulling up for them burgers. And so we was actually
• 48:12
  Speaker 1: trying to come up with a name. We ended up
• 48:15
  Speaker 1: getting called to coming feed some people have Fox Studios
• 48:18
  Speaker 1: because they're like the buzzes. It went crazy, like um
• 48:22
  Speaker 1: so somebody one of the executives and Fox Studios happened
• 48:25
  Speaker 1: to get a wind of us and they were like, well,
• 48:28
  Speaker 1: come down here. We wanted we want you guys to
• 48:30
  Speaker 1: feed our executives and possibly talk about a potential TV show.
• 48:37
  Speaker 1: Why we like was trying to figure out a name,
• 48:40
  Speaker 1: and me and Jim was driving and she was was
• 48:43
  Speaker 1: coming up with different names, like we had one like
• 48:45
  Speaker 1: ninety nine burgers because we had so many different ideas
• 48:48
  Speaker 1: from burgers, and Jim was on her phone, I think,
• 48:51
  Speaker 1: looking at the burgers and she was like these look
• 48:53
  Speaker 1: like billion dollar burgers. It was like, y'all should be
• 48:56
  Speaker 1: the begging that burger boys. The name. The name like
• 49:00
  Speaker 1: my favorite name of like just favorite, like if I
• 49:03
  Speaker 1: could say company names from billionaire Burger Boys. Yea manifestation, man.
• 49:09
  Speaker 1: You know at that point our chiefest burgers, ten bucks,
• 49:12
  Speaker 1: you know what I mean. So, and that was our
• 49:13
  Speaker 1: regular burger. We called it the Generic And it was
• 49:16
  Speaker 1: actually a play on Jame's name because it was her
• 49:19
  Speaker 1: name is Jennifer, So it was the j E n
• 49:22
  Speaker 1: Eric you know what I mean. So it was the
• 49:24
  Speaker 1: Generic because she just liked regular asked burger, you know
• 49:29
  Speaker 1: what I mean, Like she just wanted regular burger, you know,
• 49:34
  Speaker 1: so yeah, like she um so yeah, she came up
• 49:37
  Speaker 1: with that name and we just took it around with
• 49:39
  Speaker 1: it when it got t shirts made and created a
• 49:42
  Speaker 1: leveling to swap me with the demand and everything like
• 49:45
  Speaker 1: and just started running with it. Now, what do you
• 49:47
  Speaker 1: think looking at your story? Now you go from billionaire
• 49:50
  Speaker 1: Burger Boys and now you have a couple of stores,
• 49:54
  Speaker 1: you have a couple of trucks, You've been on national television, Like,
• 50:00
  Speaker 1: do you think looking back at your story, do you
• 50:01
  Speaker 1: think it went by fast? Slow? Like because a lot
• 50:04
  Speaker 1: of people think they see billion of Burger Boys, but
• 50:06
  Speaker 1: they don't know this like long stretch of history. Like
• 50:10
  Speaker 1: what do you think, Like what is the feeling you
• 50:11
  Speaker 1: get when you think about the empire you guys built.
• 50:14
  Speaker 1: We were only five years in. We're started only five
• 50:18
  Speaker 1: years in. It doesn't feel like it went by faster slow.
• 50:22
  Speaker 1: It was a blur. It feels like yesterday we were
• 50:26
  Speaker 1: we just started, like because that's just how fast everything
• 50:28
  Speaker 1: is just progressed, Like within a month or two of
• 50:31
  Speaker 1: us even becoming the bigging a burger boys, our name
• 50:33
  Speaker 1: was barbershop talk, Like people were talking about us in
• 50:36
  Speaker 1: the barbershop, and that's like a goal. If you getting
• 50:39
  Speaker 1: talked about in the barbershop, then you're good, especially you
• 50:43
  Speaker 1: know locally. So um yeah, by the end, it was
• 50:46
  Speaker 1: barbershop talk. Everybody wanted to be aligned with us. Everybody
• 50:48
  Speaker 1: wants to talk, you know, be friends. Um So yeah,
• 50:52
  Speaker 1: just thinking back, it's like whoa, we've been on the journey.
• 50:55
  Speaker 1: We created Like people don't realize we created like a
• 51:00
  Speaker 1: food truck coach and Nola in South Alica. Because the
• 51:03
  Speaker 1: thing is before they was due his roach coaches and
• 51:06
  Speaker 1: they were only topic trucks and none of them were
• 51:08
  Speaker 1: in South l A. They were all on the outskirts
• 51:10
  Speaker 1: um downtown l A, so on and so forth, West
• 51:13
  Speaker 1: l A. Um So, nobody was really parking in South
• 51:16
  Speaker 1: l A. Because they were scared stigma. We didn't care.
• 51:20
  Speaker 1: What's crazy is that you guys are all like from
• 51:22
  Speaker 1: relatively like around South l A. And you have the stigma,
• 51:26
  Speaker 1: but you guys all work together, you support each other.
• 51:28
  Speaker 1: I know I've heard through the grape Bune that you've
• 51:31
  Speaker 1: mentored a lot of the big names that are out
• 51:33
  Speaker 1: there and you helped them like Happy Ice and all that. Yeah, well, no,
• 51:36
  Speaker 1: Happy Ice. It's so funny because Happy Ice, they we
• 51:40
  Speaker 1: met them because we were doing that. We were going
• 51:42
  Speaker 1: to the downtown of Lake are walking. We like muscled
• 51:46
  Speaker 1: our way into one of their events, to one of
• 51:47
  Speaker 1: their food truck events. Um, we just pulled up and
• 51:50
  Speaker 1: talked to coordinating like yo, we'll pay you two hunting
• 51:52
  Speaker 1: right now to get in right okay. And Happy Ice
• 51:55
  Speaker 1: was doing the same thing. They were like trying to
• 51:58
  Speaker 1: muscle the w into just different things because they just
• 52:00
  Speaker 1: came from Philly, you know what I mean. So it
• 52:02
  Speaker 1: was like they were new fresh faces and um, but
• 52:06
  Speaker 1: showed them a lot of love. Yeah, we just happened
• 52:08
  Speaker 1: to meet that night. The same night we both were
• 52:10
  Speaker 1: trying to do the same thing. We ended up getting
• 52:12
  Speaker 1: in an event not making no money, didn't even make
• 52:14
  Speaker 1: the money back that we we spent, Like people were
• 52:17
  Speaker 1: just walking by our truck looking like and we had
• 52:19
  Speaker 1: a whole ass truck and all that, and we didn't
• 52:22
  Speaker 1: get no love. And so we ended up chopping it up.
• 52:25
  Speaker 1: We meet men Happy Ice, Lamer the owner and Um.
• 52:29
  Speaker 1: We decided it was like, Yo, we're going all these
• 52:31
  Speaker 1: events outside of l A trying to make money. We're
• 52:34
  Speaker 1: spending a lot of money to be in these events,
• 52:36
  Speaker 1: and we're not making anything, we're not using anything. So
• 52:39
  Speaker 1: let's create our own event. And so that's where the
• 52:41
  Speaker 1: Lamert Park Black Party came from. We collab with Happy
• 52:44
  Speaker 1: Ice and then of course I had connections shout out
• 52:47
  Speaker 1: to Kamanity Black Um and Herd Weston, you know they
• 52:50
  Speaker 1: you know, they looked out for us that that's the district.
• 52:52
  Speaker 1: So that's why we started doing in the Lamern Park
• 52:55
  Speaker 1: and we ran that for a year straight. And basically
• 52:57
  Speaker 1: what we did was we introduced all of the new
• 53:00
  Speaker 1: black on food trucks to l A. Like if you
• 53:03
  Speaker 1: were a food truck at the time or you were
• 53:04
  Speaker 1: brand new with a food truck. Our event was the
• 53:06
  Speaker 1: eventually wanted to be at because we would get three
• 53:09
  Speaker 1: thousand plus people every single month and we were doing
• 53:12
  Speaker 1: once a months and it was the biggest food truck
• 53:15
  Speaker 1: event in l A, the only food truck event in
• 53:18
  Speaker 1: South l A at the time, and that pretty much
• 53:21
  Speaker 1: spawned a lot of the different events that you're seeing
• 53:24
  Speaker 1: after that that involved food trucks. Now, speaking of events
• 53:27
  Speaker 1: and food trucks, for all the entrepreneurs that are listening
• 53:30
  Speaker 1: and would love to somehow magically cross paths with you,
• 53:35
  Speaker 1: because I know you have a lot of operations going on.
• 53:37
  Speaker 1: So I'm pretty sure they can't just pop up at
• 53:39
  Speaker 1: a store and pump into you. But how can they
• 53:42
  Speaker 1: catch you? I know you guys have a summit coming up.
• 53:45
  Speaker 1: Tell me more about it. W f E Consulting. Shout
• 53:48
  Speaker 1: out to Atlie Smith. He's an owner. Um I was
• 53:53
  Speaker 1: hunting him down for a while and an actually he's
• 53:56
  Speaker 1: that's my family. He's been down with us for a
• 53:58
  Speaker 1: while now, right. He just started booking us for stuff.
• 54:02
  Speaker 1: Like he would call us and be like, yeah, I
• 54:03
  Speaker 1: got this thing with Facebook. They want you to do this,
• 54:06
  Speaker 1: or I got this with Amazon or with Enterprise or
• 54:10
  Speaker 1: with uh, you know Amazon Prime is doing the theater
• 54:13
  Speaker 1: thing and you know, so we would he would, but
• 54:15
  Speaker 1: he would only book us for stuff where he was
• 54:16
  Speaker 1: getting paid, you know what I mean. And he's going
• 54:19
  Speaker 1: on trying me for this interview, right, you know. But yeah,
• 54:25
  Speaker 1: he would totally you know, just hook up stuff and
• 54:28
  Speaker 1: he was just doing it off the love and then
• 54:30
  Speaker 1: he created w F E and we just built the
• 54:32
  Speaker 1: relationship from there, you know. Um. And so when he
• 54:35
  Speaker 1: said he wanted to do this, it was like I
• 54:37
  Speaker 1: was like, I'm all in And this is a different
• 54:39
  Speaker 1: type of tour because I thought initially like food trucks
• 54:41
  Speaker 1: were going to be there, but this is an opportunity
• 54:43
  Speaker 1: to get like one on one with these entrepreneurs, asked
• 54:46
  Speaker 1: the difficult questions. And the cool thing about this tour
• 54:49
  Speaker 1: is like I've met with the different chefs on the
• 54:51
  Speaker 1: tour and what I've learned is that you guys all
• 54:54
  Speaker 1: came from these almost like survival instinct type backgrounds. So
• 54:58
  Speaker 1: it's like, no matter what you are, what as you
• 55:00
  Speaker 1: are as an entrepreneur, this is an opportunity where it's
• 55:04
  Speaker 1: a comfortable, i'd say safe space because you're approaching people
• 55:07
  Speaker 1: that look and feel and literally understand everything you're going through.
• 55:12
  Speaker 1: And there's no such thing as a dumb question. Dumb question. Yeah,
• 55:16
  Speaker 1: and you don't have to feel like up tighter or
• 55:19
  Speaker 1: what have you. And I heard there's access to alternative
• 55:21
  Speaker 1: financing and all that stuff. But I love what you
• 55:24
  Speaker 1: guys are doing and what you're about. And I can't
• 55:27
  Speaker 1: wait to have a thirty dollar burger. That's all. That
• 55:30
  Speaker 1: was the thirty dollar burger. Um, that's the that's the
• 55:34
  Speaker 1: hands of the billionaire. That's the billionaire burger. But it's
• 55:37
  Speaker 1: all about the quality that we put in into the
• 55:39
  Speaker 1: food is clearly you learn an amazing chef. You literally
• 55:42
  Speaker 1: took a peanut butter sandwich which I had very low
• 55:45
  Speaker 1: expectations for it, and you turned it into I would
• 55:48
  Speaker 1: call this like a gourmet dish because it looks the
• 55:52
  Speaker 1: case really good. I'm going to finish this dish. I
• 55:55
  Speaker 1: just couldn't. Yeah, it gets sticky, but that caramel is everything. Um,
• 56:01
  Speaker 1: this is candy. This is candy. How can people find
• 56:04
  Speaker 1: out about the tour and sign up for tickets and
• 56:08
  Speaker 1: where the tour is? Uh, well, go to Food the
• 56:10
  Speaker 1: Business Summit dot com. UM. That's where you can get
• 56:13
  Speaker 1: all the information. We have tickets available on an event
• 56:15
  Speaker 1: right um and yes, I will be at every tour date,
• 56:19
  Speaker 1: so we look forward to it. We got Vegas coming up.
• 56:22
  Speaker 1: We got Vegas, Indianapolis, Norfolk, Virginia, Houston, Texas, Atlanta, and
• 56:27
  Speaker 1: then l A. So um, please please please pull up.
• 56:30
  Speaker 1: We got all information you need, and I mean the
• 56:32
  Speaker 1: real stories you know, not the you know what you're
• 56:35
  Speaker 1: finding the book. It's the real stories, that stuff we
• 56:37
  Speaker 1: actually went through. So definitely pull up on us. Pull up.
• 56:42
  Speaker 1: I don't know. I'm going to try and pull up
• 56:43
  Speaker 1: to at least one of the dates. Please do, just
• 56:46
  Speaker 1: so I can be a groupie. Hey for more eating
• 57:02
  Speaker 1: while broke from I Heart Radio and The Black Effect,
• 57:05
  Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever
• 57:08
  Speaker 1: you listen to your favorite shows,