# The host of "New Soul Kitchen" & "New Soul Kitchen Remix" on CLEO TV talks food and business, Chef Jernard Wells.

An episode of [Money Making Conversations Master Class](https://invisiblenetwork.ai/podcast/1264705641), 16 Jun 2024, 29 min.

Audio: https://podtrac.com/pts/redirect.mp3/traffic.omny.fm/d/clips/e73c998e-6e60-432f-8610-ae210140c5b1/b1db7263-d1a3-4d00-8976-af62012aab44/c9a4b37c-e69f-4df9-8cf1-b0b500f4ebc3/audio.mp3?utm_source=Podcast&in_playlist=35a10561-3e1b-4d05-a529-af62012aab6a

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviews Chef Jernard Wells. Known for hosting New Soul Kitchen and New Soul Kitchen Remix on CLEO TV, Wells discusses holiday cooking, healthy twists on traditional soul food, family traditions, his culinary philosophy, and how food serves as a powerful connector across generations and communities. The conversation also highlights Wells' community involvement through the March of Dimes, his approach to making classic Southern recipes healthier, and the inspiration behind his cookbook, Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours. Purpose of the Interview The purpose of the interview was to: • Discuss holiday cooking ideas and seasonal meal planning. • Promote Chef Jernard Wells' cookbook and television programs. • Share practical cooking tips and healthy recipe alternatives. • Highlight the cultural significance of soul food and African American culinary traditions. • Showcase Wells' philanthropic work with March of Dimes. • Inspire families to reconnect through food and shared meals. Key Takeaways 1. Food Is About Family and Connection Throughout the interview, Wells emphasized that cooking extends beyond recipes and ingredients. For him, food represents: • Family traditions • Shared memories • Community • Storytelling • Cultural heritage His cooking philosophy centers on bringing people together around the table. Key Point: Great food creates meaningful family connections and lasting memories. 2. Soul Food Can Be Healthier Without Losing Flavor A major theme of Wells' career is modernizing traditional soul food while preserving its essence. Through his television shows and recipes, he teaches viewers how to: • Reduce unhealthy fats • Remove excess grease • Use healthier cooking methods • Maintain authentic flavors Examples include finishing fried chicken in the oven and using air fryers to reduce oil consumption. Key Point: Healthier cooking doesn't require sacrificing taste. 3. Thanksgiving and Christmas Menus Are Evolving Wells noted that many families are moving away from large holiday turkeys and seeking simpler alternatives. Some of his recommendations include: • Fried Cornish hens • Sweet tea-brined fried chicken • Holiday brunch menus • Turkey and cornbread waffles • Creative leftovers recipes He believes modern families want meals that are both delicious and manageable. 4. Cornish Hens Are an Underrated Holiday Option One of Wells' holiday cooking suggestions was fried Cornish hens. Benefits include: • Easier preparation • Faster cooking time • Individual servings • Holiday presentation • Less stress than large turkeys He encourages home cooks to experiment beyond traditional holiday centerpieces. 5. Air Fryers Offer a Healthier Alternative Wells spent part of the interview explaining air-frying techniques. His approach includes: • Light battering • Olive oil application • Proper seasoning • Maintaining texture while reducing oil He emphasized that many foods traditionally deep-fried can achieve similar results through air frying. Key Point: Air fryers provide crispy textures while reducing grease and calories. 6. Simpler Cooking Often Produces Better Results During the discussion, Wells explained a faster method for preparing cabbage. Rather than boiling cabbage for hours, he recommends: • Salting cabbage first. • Allowing natural moisture to release. •…

## Transcript

[0:05] Speaker 1: Welcome to Money Making Conversations.
[0:06] Speaker 2: It's the show that shares the secrets of success experienced
[0:08] Speaker 2: firsthand by marketing and branding expert Rashawn McDonald.
[0:11] Speaker 1: I will know.
[0:12] Speaker 2: He's given me advice on many occasions. And in case
[0:14] Speaker 2: you didn't notice, I'm not broke. You know he'll be
[0:17] Speaker 2: interviewing celebrities, CEOs, entrepreneurs, and industry decision makers. It's what
[0:21] Speaker 2: he likes to do. It's what he likes to share.
[0:24] Speaker 2: Now it's time to hear from my man, Rashawn McDonald.
[0:27] Speaker 2: Money Making Conversations.
[0:29] Speaker 1: Here we go. This is Rashawn McDonald. Thank you for
[0:32] Speaker 1: coming back and listening to Money Making Conversations Masterclass. My
[0:35] Speaker 1: guest is on the phone. This is Chef Jannard Wells.
[0:38] Speaker 1: He hosts New Soul Kitchen and New Soul Kitchen Remix
[0:41] Speaker 1: on Clio TV and leaves an indelible mark on shows
[0:45] Speaker 1: across Food Network and the Cooking Channel. And I be
[0:47] Speaker 1: trying to get on those shows. I just want to
[0:49] Speaker 1: be a judge. I can never do that show, The
[0:52] Speaker 1: Worst Cook. That's not me. And I don't have the skills.
[0:57] Speaker 1: Just a minute, Rashawn. Stop it. Beyond his culinary achievements,
[1:00] Speaker 1: his collaboration with luminaries like Tyler Perry and NBA All-Star
[1:04] Speaker 1: Brandon Ingram have been celebrated on prestigious platforms, including today's show.
[1:09] Speaker 1: Good morning, America people. In essence, just saw him this
[1:12] Speaker 1: last week on Sherry Shepherd show. He finally know he's
[1:15] Speaker 1: finally known as the family chef. His creations not only
[1:18] Speaker 1: satisfies appetites, but also inspire positive family connections. It's Thanksgiving,
[1:22] Speaker 1: Thanksgiving and Christmas time at the dinner table. His cookbook,
[1:26] Speaker 1: Southern inspired more than 100 delicious dishes from our American
[1:30] Speaker 1: table to yours is what we'll be talking about. Please
[1:32] Speaker 1: welcome the money making conversation masterclass. Chef Gennard Wells. How
[1:36] Speaker 1: you doing, sir?
[1:38] Speaker 3: I am doing good. Yes, it is good to be
[1:41] Speaker 3: on here with you.
[1:43] Speaker 1: Chef, you know, every time I talk to you, you know,
[1:47] Speaker 1: we immediately go to food and we start smiling and laughing. Now,
[1:51] Speaker 1: we got to start out this event that you got me.
[1:53] Speaker 1: I won't say hoodwinked, but, you know, you got me baking.
[1:56] Speaker 1: You know, you called me for a good cause. Tell
[1:58] Speaker 1: us about this March of Dimes program that's coming up.
[2:03] Speaker 1: and the cause that it's benefiting.
[2:07] Speaker 3: The March of Dimes, which I always say is an
[2:11] Speaker 3: amazing cause. The best things, what they say, Rashawn, the
[2:15] Speaker 3: best way to show people you actually care is to
[2:18] Speaker 3: actually care. But I will be headlining and hosting the
[2:22] Speaker 3: March of Dimes gala event. As a matter of fact,
[2:26] Speaker 3: next Thursday, November the 16th, in Atlanta, Georgia, at the Foundry.
[2:31] Speaker 3: And it's going to be filled with all kinds of
[2:33] Speaker 3: amazing food. I'm doing a live cooking show. Not only
[2:38] Speaker 3: will they get a chance, Rashawn, to... see and experience
[2:42] Speaker 3: the live cooking show in full effect, but they also
[2:45] Speaker 3: get a chance to experience the food. We're doing some
[2:48] Speaker 3: cool auctions for the people where the chefs, I have
[2:52] Speaker 3: an amazing team of chefs that's coming out to showcase
[2:56] Speaker 3: food from all over Atlanta. As a matter of fact,
[3:00] Speaker 3: I have an amazing individual that will be bringing dessert.
[3:04] Speaker 3: You know who he is.
[3:09] Speaker 1: Yes, he got me, ladies and gentlemen. I'll be bringing
[3:12] Speaker 1: six cakes. Six. Six, I'll be bringing German chocolate.
[3:16] Speaker 3: What'd you say? Them cakes are not a joke. I
[3:22] Speaker 3: had the opportunity to eat one of your cakes, what
[3:25] Speaker 3: was that, a few weeks ago?
[3:26] Speaker 1: Oh, the butter pecan. The butter pecan.
[3:28] Speaker 3: Yes. And as a matter of fact, it was vegan
[3:32] Speaker 3: to be exact, wasn't it?
[3:33] Speaker 1: Absolutely. Absolutely. Because my wife, you know, she's vegan now.
[3:36] Speaker 1: And so I have to really, it doesn't, it tastes
[3:38] Speaker 1: exactly the same. In fact, I probably do a vegan
[3:41] Speaker 1: for the gala. But more importantly, you know, when you
[3:44] Speaker 1: call me, I got to do it because of the
[3:46] Speaker 1: fact that You rarely call me to do anything for you,
[3:49] Speaker 1: and this is a cause that's going to generate. It's
[3:51] Speaker 1: for a food pantry, correct?
[3:54] Speaker 3: Yes, yes, for the food pantry, as well as this year,
[3:57] Speaker 3: the March of Dimes is happening for those that are premature,
[4:01] Speaker 3: premature babies. If anyone has ever had a premature child,
[4:05] Speaker 3: maybe they've been premature or experienced it. This is what
[4:09] Speaker 3: this particular gala is designed to help. And there are
[4:12] Speaker 3: so many people, as a matter of fact, one of them,
[4:15] Speaker 3: One of my children was a preemie, so that's something
[4:18] Speaker 3: that's near and dear. So I always try to do things,
[4:22] Speaker 3: especially not only just in the community around the U.S.,
[4:27] Speaker 3: definitely in the community, I always say, where we plant
[4:29] Speaker 3: our roots and where we live. It's all things that
[4:33] Speaker 3: are given back. So this is one of my preemies.
[4:38] Speaker 1: You know, Chef Janelle, you're breaking up periodically. Are you
[4:41] Speaker 1: moving around? I know you're on your cell phone because
[4:44] Speaker 1: you're going in and out.
[4:46] Speaker 3: What about now?
[4:47] Speaker 1: Much better. Much better. I don't want to ruin the
[4:49] Speaker 1: conversation acknowledging that we need to keep you stationary. Now,
[4:52] Speaker 1: Thanksgiving and Christmas coming up, brother. You know, I always
[4:56] Speaker 1: do a big spread at the office. You've been there
[4:59] Speaker 1: for the big spread, you know, and I do the
[5:01] Speaker 1: two turkeys. I'm getting old. I don't think I'm going
[5:04] Speaker 1: to do two turkeys. I think I'm going to do
[5:06] Speaker 1: some fried chicken this year. I'm going to spice it
[5:10] Speaker 1: up different. Fried chicken, some catfish, some turkey, some ham.
[5:14] Speaker 1: So your book, The very popular book, it's something that
[5:18] Speaker 1: inspired more than 100 dishes from my American table to yours.
[5:22] Speaker 1: Where can they go in that book to start planning
[5:26] Speaker 1: their Thanksgiving meal?
[5:29] Speaker 3: You know, one of the things, because as they say,
[5:33] Speaker 3: I live and I love the holidays, especially when it's
[5:37] Speaker 3: all revolving around family and cooking.
[5:40] Speaker 4: Right.
[5:40] Speaker 3: But I have a complete holiday section in it. And
[5:43] Speaker 3: it's great that you said you think about doing chickens
[5:46] Speaker 3: versus turkeys. A lot of people are getting away from
[5:49] Speaker 3: the bigger birds. And I have a fried Cornish hen.
[5:55] Speaker 3: That is amazing. And one of the things with Cornish hens,
[5:59] Speaker 3: I say a lot of people are sleep on them.
[6:03] Speaker 3: You can brine them, marinate them just right. You can
[6:06] Speaker 3: batter them, fry them. And what I like doing is
[6:08] Speaker 3: taking those cornish hens. When you cut them in half,
[6:11] Speaker 3: you still got a little baby leg, thigh, the breast,
[6:14] Speaker 3: the whole nine. And it goes a long way, but
[6:17] Speaker 3: at the same time, it's maintainable and easy to cook.
[6:21] Speaker 3: A lot of people want to cook great food, but
[6:23] Speaker 3: they want to have time for themselves and their family
[6:25] Speaker 3: as well.
[6:27] Speaker 1: Well, you know, um, You know, you always get fancy.
[6:30] Speaker 1: I was just with fried chicken. You know, so then
[6:32] Speaker 1: you're going to come up Cornish hens. See, that's why
[6:35] Speaker 1: we get along. We think so different. Now, I have
[6:40] Speaker 1: never cooked. I've eaten a Cornish hen, but your boy
[6:43] Speaker 1: has never cooked a Cornish hen. In fact, I'll be
[6:46] Speaker 1: honest with you, brother. I've been in every grocery store
[6:49] Speaker 1: in this country. I wouldn't know where to go find
[6:52] Speaker 1: the Cornish hens. So help me. Where do you find
[6:55] Speaker 1: the Cornish hens in the grocery store?
[6:58] Speaker 3: This year, you'll find the Cornish hens hanging out right
[7:01] Speaker 3: by the turkey, right beside the turkey. You're going to
[7:04] Speaker 3: see them little two birds in a pack keeping each
[7:07] Speaker 3: other company, waiting on you. But now, we're going to
[7:11] Speaker 3: talk about fried chicken now, my brother. Thank you. I
[7:14] Speaker 3: have a great sweet pea brine fried chicken recipe.
[7:18] Speaker 1: There you go.
[7:19] Speaker 3: Make sweet peas to that level that you like it.
[7:23] Speaker 3: Marinate that chicken in that sweet pea for hours. Then
[7:26] Speaker 3: batter it, roast it, smoke it, air fry it, whatever
[7:31] Speaker 3: you want to do. And I guarantee the experience will
[7:33] Speaker 3: be like no other.
[7:34] Speaker 1: Let me just let you say something right there. Because
[7:38] Speaker 1: one of my employees, because I got a big old
[7:40] Speaker 1: deep fryer that I can do inside my office. You know,
[7:43] Speaker 1: I don't have to go outside worried about, you know,
[7:46] Speaker 1: spilling on nobody. I can sit right on my countertop,
[7:50] Speaker 1: you know, and I can deep fry. I can deep
[7:52] Speaker 1: fry anything I want. I can deep fry a 20
[7:54] Speaker 1: pound turkey. In this deep fryer. It's that big. It's plug-in.
[8:00] Speaker 1: Easily clean and all that stuff. And then my good employee,
[8:04] Speaker 1: she said, you know, why don't you air fry? Not
[8:08] Speaker 1: the turkey, but just some other stuff I was doing.
[8:09] Speaker 1: Because I was talking about doing some catfish, you know.
[8:12] Speaker 1: I was bragging at the time, too. I said, I'm
[8:14] Speaker 1: going to fry some catfish. She said, how about you
[8:17] Speaker 1: air fry? You got an air fryer in the basement. OK,
[8:20] Speaker 1: so you said the word air fryer. Please help me
[8:23] Speaker 1: and educate me because I'm not an air fryer guy.
[8:27] Speaker 1: How does that work? How does that work when you're
[8:30] Speaker 1: talking about air frying versus I can bake some chicken
[8:34] Speaker 1: or some fish. I can fry some chicken or some fish.
[8:39] Speaker 1: But how does that air frying exactly exactly work?
[8:43] Speaker 3: Okay, one of the things with air fried, especially if
[8:45] Speaker 3: you want to go for that crispiness with the skin,
[8:49] Speaker 3: you want to rub whatever protein that you plan on frying,
[8:54] Speaker 3: you want to rub it down with a little olive oil.
[8:56] Speaker 3: That olive oil helps bring the moisture out and also
[9:00] Speaker 3: helps lock in that crispness on the skin that we love,
[9:04] Speaker 3: especially if you're air frying chicken. What I always say,
[9:08] Speaker 3: when you're going to air fry it and if you
[9:10] Speaker 3: want that crispy batter, what you definitely want to do
[9:14] Speaker 3: is you want to do a light batter. You don't
[9:15] Speaker 3: want to do a heavy batter on it as if
[9:18] Speaker 3: you were submerging it in grease. Because remember, the whole
[9:21] Speaker 3: gist of the air fryer is to remove the grease
[9:24] Speaker 3: component from the cholesterol side of it to make it
[9:26] Speaker 3: a little more healthier and lighter for us. So if
[9:30] Speaker 3: you want to go with a batter, you want to
[9:32] Speaker 3: do just that one light dredge of batter. Then you
[9:35] Speaker 3: want to spray it with your favorite cooking spray or,
[9:38] Speaker 3: like I said, pre rub it down with like an
[9:41] Speaker 3: olive oil and then pop it in the air fryer
[9:43] Speaker 3: and let it go. Just as if you were dropping
[9:45] Speaker 3: it in grease. The only difference, there is no grease.
[9:50] Speaker 1: Okay. So I, that sounds so simple. It's scary. So,
[10:00] Speaker 1: that's it?
[10:01] Speaker 3: That's it. That's it. Because I air fry everything from
[10:07] Speaker 3: chicken wings. I did a few weeks ago, I did
[10:10] Speaker 3: some air fried jerk lamb chops because I wanted that
[10:14] Speaker 3: jerk season to get nice and crispy. marinate them, season
[10:18] Speaker 3: them up, drop them in the air fryer. The flavors
[10:20] Speaker 3: were profound. Also, cauliflower. You know, I even air fry okra.
[10:27] Speaker 3: You know, the air fryer, you can do a lot
[10:29] Speaker 3: of things. You can do a lot of different, just
[10:32] Speaker 3: about everything that you would do with submerged in grease.
[10:35] Speaker 3: You can get that same experience from an air fryer. Okay.
[10:39] Speaker 1: So, I'm sold. I got to go try it because
[10:41] Speaker 1: I've never tried it in my life.
[10:42] Speaker 5: Cool.
[10:43] Speaker 1: Now, let's move on to favorite Thanksgiving dinners, items, and
[10:50] Speaker 1: a favorite Christmas item. Are they the same or people
[10:54] Speaker 1: got favorites they just want to do for Thanksgiving and
[10:57] Speaker 1: then favorites they just want to do? Because I'm going
[10:59] Speaker 1: to tell you, sweet potato pie always rings true for
[11:03] Speaker 1: me at Thanksgiving. It doesn't ring true for me at Christmas.
[11:08] Speaker 1: Is that true?
[11:08] Speaker 3: Correct. That is true. You know, what happens is, We
[11:13] Speaker 3: go so— we typically— people go so hard doing Thanksgiving and cook
[11:17] Speaker 3: up all those dishes, nostalgic dishes that they've been salivating
[11:22] Speaker 3: over and thinking about all year. By the time Christmas hits,
[11:26] Speaker 3: they're burned out on the turkeys. They're burned out on
[11:29] Speaker 3: the chicken, on the ham. So we look to do
[11:34] Speaker 3: something different. And one of our biggest trends, what I
[11:37] Speaker 3: like doing for the Christmas holiday, I do more brunches now.
[11:40] Speaker 3: I have an amazing— cornbread waffle that I make. I
[11:45] Speaker 3: make many cornbread waffles and I take some of the
[11:48] Speaker 3: leftover turkey and I make me turkey and cornbread waffles
[11:52] Speaker 3: with the cranberry maple syrup to go over. Those are
[11:56] Speaker 3: things I do.
[11:57] Speaker 4: You're going to.
[11:59] Speaker 1: Have to break that recipe down because I'm wanting the
[12:03] Speaker 1: cornbread waffles right now. What all goes into the cornbread waffles,
[12:08] Speaker 1: Chef Jannard Wells, who's speaking one of the one of
[12:10] Speaker 1: the top sales chefs in the country. He's on all
[12:14] Speaker 1: the popular shows. He hosts New Soul Kitchen and New
[12:18] Speaker 1: Soul Kitchen Remix. If you download the Clio TV app,
[12:21] Speaker 1: you can see him smiling and cooking all the time.
[12:23] Speaker 1: So waffle cornbread.
[12:27] Speaker 3: Yes. What you want is equal parts flour, equal parts cornmeal. Now,
[12:34] Speaker 3: the same way if you're making a traditional waffle batter, flour, cornmeal,
[12:39] Speaker 3: two eggs, Then you want to fold in buttermilk or
[12:43] Speaker 3: regular milk, depending on how fluffy you want them. And
[12:46] Speaker 3: then from there, that's your base for the waffle. Now
[12:49] Speaker 3: it's time for the flavor. Depending on what you want
[12:52] Speaker 3: your flavor, whether you want to use vanilla extract, maple extract.
[12:57] Speaker 3: You may want to get real, real eager with it
[12:59] Speaker 3: and find you some pumpkin extract, coconut, whatever you want.
[13:03] Speaker 3: You fold that in. That's what that waffle is going
[13:05] Speaker 3: to taste like. But ultimately, because you blend it in
[13:09] Speaker 3: the cornmeal with it, it's going to give you that
[13:12] Speaker 3: same cornbread texture that if you were eating cornbread, it's
[13:17] Speaker 3: definitely going to be fluffy because the flour is going
[13:19] Speaker 3: to balance it out. just right, but you have that nice,
[13:22] Speaker 3: good crispiness to it where it stands up perfectly. And
[13:27] Speaker 3: it's really, you know, as I always tell people, when
[13:29] Speaker 3: you go in the kitchen and you start cooking, getting
[13:32] Speaker 3: your mise en place together. The mise en place is
[13:35] Speaker 3: the wrench for getting all your ingredients in order. If
[13:38] Speaker 3: you lay everything out in front of you ahead of time,
[13:41] Speaker 3: that says you know what you're going to cook and
[13:43] Speaker 3: you're not going to miss a step. And then you
[13:45] Speaker 3: don't have to leave from that area as much where
[13:47] Speaker 3: you work. And then you tend to pay attention to
[13:49] Speaker 3: the food. And it turns out better. But more importantly,
[13:52] Speaker 3: it cuts down on your cook time. Right.
[13:55] Speaker 1: We're talking to Chef Jannard Wells, the host of New
[13:57] Speaker 1: Soul Kitchen and New Soul Kitchen Remix on Clio TV.
[14:00] Speaker 1: His book, you know, Southern Inspired, more than 100 delicious
[14:04] Speaker 1: dishes from my American table to yours can be bought
[14:07] Speaker 1: on any of the favorite online bookstores, Amazon stores like that.
[14:12] Speaker 1: We'll be right back with more Chef Jannard Wells on
[14:15] Speaker 1: Money Making Conversation Masterclass.
[14:23] Speaker 6: We'll be right back with more Money Making Conversations Masterclass
[14:27] Speaker 6: with Rashawn McDonald. You are now tuned into the Money
[14:32] Speaker 6: Making Conversations Minute of Inspiration with Rashawn McDonald.
[14:36] Speaker 1: On the court, Chris Paul is a force to be
[14:38] Speaker 1: reckoned with. Off the court, he's a father, husband, compassionate philanthropist,
[14:42] Speaker 1: and businessman. He makes a huge difference in this community
[14:46] Speaker 1: by supporting many organizations.
[14:48] Speaker 4: There's so many people who have helped me get to
[14:50] Speaker 4: where I am today that is paying it forward and
[14:53] Speaker 4: just trying to teach and educate, especially the youth. Not
[14:56] Speaker 4: only my own kids, especially them, but everyone just try
[14:59] Speaker 4: to teach them because I'm still learning. Because what happens
[15:01] Speaker 4: also is a lot of times people see you on
[15:04] Speaker 4: television or they see you on that court and they
[15:06] Speaker 4: think that's all you know. They think all you know
[15:08] Speaker 4: is how to put a ball.
[15:09] Speaker 3: In the basket.
[15:09] Speaker 4: That's not the case. Not only myself, there's a lot
[15:12] Speaker 4: of intelligent athletes out there. And I think that's why
[15:15] Speaker 4: we have to continue to learn. It's funny sometimes when
[15:18] Speaker 4: you do get in the business world and people shake
[15:20] Speaker 4: your hand and they make a comment and they're like, oh,
[15:21] Speaker 4: you know about this.
[15:23] Speaker 1: If you want to hear this full interview with Chris Paul,
[15:25] Speaker 1: visit MoneyMakingConversation.com. Keep winning. HBCUs represent Black excellence.
[15:31] Speaker 7: If you attend or are an alumnus of an HBCU,
[15:35] Speaker 7: we want to hear about your story. The MyHBCU Story
[15:39] Speaker 7: Digital Library will allow current HBCU students and alumni to
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[15:59] Speaker 5: Programming is made possible in part by support from 3815 Media,
[16:03] Speaker 5: led by Emmy and NAACP Image Award-winning television producer, Rashawn McDonald.
[16:10] Speaker 5: 3815 Media offers social media management, podcast production, designs logos,
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[16:21] Speaker 5: development consulting services. More information is available at info at 3815media.
[16:28] Speaker 1: Com. Keep winning.
[16:32] Speaker 6: Now let's return to Money Making Conversations Masterclass with Rashawn McDonald.
[16:37] Speaker 6: If you have a question or comments, call 404-880-9255. How
[16:40] Speaker 6: you doing?
[16:41] Speaker 1: This is Rashawn McDonald. I host this show, Money Making
[16:46] Speaker 1: Conversations Masterclass. On the show, I'm interviewing Chef Jannard Wells.
[16:50] Speaker 1: He hosts the new show Kitchen and the new Soul
[16:53] Speaker 1: Kitchen Remix on Clio TV. Tell me this, Chef Jannard Wells.
[16:57] Speaker 1: Tell me, first of all, new Soul Kitchen and then
[17:00] Speaker 1: new Soul Kitchen Remix. Tell us about what the show
[17:03] Speaker 1: is and then what's the difference between the two shows?
[17:06] Speaker 3: Yes, new Soul Kitchen Remix is my longer format where
[17:10] Speaker 3: I take you through... um, recipes that, that you may
[17:14] Speaker 3: have been having some problems with some, some new innovative
[17:17] Speaker 3: things that you wanted, but that's my 30 minute format show. Um, and,
[17:22] Speaker 3: and the whole gist of what new soul kitchen is,
[17:24] Speaker 3: is bringing it back to us the way we cook,
[17:27] Speaker 3: how we cook, but in a more active and healthier lifestyle,
[17:36] Speaker 3: how to get rid of some of the using some
[17:38] Speaker 3: of the bad things replaced with good stuff to still
[17:40] Speaker 3: obtain more flavor. Now, New Soul Kitchen.
[17:44] Speaker 1: Before you move further, you broke up when you was
[17:46] Speaker 1: explaining to us the difference between the two shows. If
[17:48] Speaker 1: you could repeat that because you was in the middle
[17:51] Speaker 1: of explaining and it just broke up because I don't
[17:53] Speaker 1: want to go to the other show without getting a
[17:55] Speaker 1: clear explanation of what the first show is.
[17:58] Speaker 3: Yes, New Soul Kitchen is the longer platform show. Well,
[18:03] Speaker 3: what I'm showing people on New Soul Kitchen is how
[18:06] Speaker 3: to create some of those nostalgic meals that we love,
[18:10] Speaker 3: whether it's whether it's oxtails, whether it's jerk lamb chops,
[18:14] Speaker 3: whether it's the sweet tea brine fried chicken. Those are
[18:17] Speaker 3: the things that I'm doing on New Soul Kitchen. But
[18:20] Speaker 3: not only do I show you how to make sweet
[18:23] Speaker 3: tea brine fried chicken, but I show you how to
[18:25] Speaker 3: take it from the fryer to the oven, and you
[18:30] Speaker 3: finish baking it the remaining way to pull out the
[18:32] Speaker 3: trans fats, but you still got that beautiful crispy skin
[18:36] Speaker 3: on the outside, and it's still moist and juicy on
[18:38] Speaker 3: the inside. That's my 30-minute show. And it's more so
[18:43] Speaker 3: about just really bringing the viewer into the home and
[18:47] Speaker 3: allowing you to cook along with me. It's more of
[18:49] Speaker 3: an interactive show where we typically put out the recipes
[18:53] Speaker 3: ahead of time. So if you go to the mycleo.tv website,
[18:59] Speaker 3: download the recipes, you can cook along with me while
[19:02] Speaker 3: watching me cook because everything that I do on the show,
[19:06] Speaker 3: I actually cook my meals in real time, so by
[19:08] Speaker 3: the time the show is ending, I've actually cooked it,
[19:11] Speaker 3: plated it up, and showed you how you can do
[19:14] Speaker 3: that in that time frame. That's what New Soul Kitchen
[19:17] Speaker 3: is about. Now, New Soul Kitchen Remix, which I really
[19:22] Speaker 3: love having fun with that show, Rashawn, because it's about,
[19:26] Speaker 3: as I say, short on time, but you want all
[19:28] Speaker 3: the flavor. I show you how to create a meal
[19:31] Speaker 3: within 15 minutes or less. Now, the fun part with
[19:35] Speaker 3: me is because as I traveled all over the world
[19:39] Speaker 3: experiencing different foods from restaurants and so many people inboxed
[19:43] Speaker 3: me wanting to see recipes that create dishes, that's what
[19:47] Speaker 3: we take those inboxes. those emails, those DMs, and that's
[19:52] Speaker 3: what I base that show off of. So if you
[19:55] Speaker 3: ever want to wonder if the viewer or if you
[19:59] Speaker 3: as the person who's watching my show has an impact
[20:02] Speaker 3: and I pay attention to it, I do. If you
[20:06] Speaker 3: inbox me, whether it was on Instagram or Or email
[20:09] Speaker 3: me about a dish that you would like to see.
[20:12] Speaker 3: Those are the recipes that I pull from. Hey, I
[20:14] Speaker 3: went to this restaurant and I ate one of the
[20:17] Speaker 3: best vegetarian Philly cheese steaks that I could. Can you
[20:21] Speaker 3: show me how to make it? That's stuff that you
[20:23] Speaker 3: see come up on New Soul Kitchen Remix.
[20:26] Speaker 1: Now, here's something that, you know, I think I can cook. So, cabbages.
[20:32] Speaker 1: You know, cabbage and bacon.
[20:34] Speaker 3: So, I.
[20:35] Speaker 1: I'm old school. So I go in there, I, I,
[20:38] Speaker 1: I go, my cat, it take me three hours, you know,
[20:41] Speaker 1: two and a half hours, three hours to do cabbages,
[20:44] Speaker 1: you know, put it in the water and let it wilt.
[20:48] Speaker 1: And then I chop up that, you know, fry my bacon.
[20:50] Speaker 1: And then I, you know, make sure you reach over,
[20:52] Speaker 1: put it in there. And, you know, everybody just love
[20:55] Speaker 1: my bacon. Now, when, when this brother talk about, he
[20:57] Speaker 1: can show you how to do it in 15 minutes,
[20:59] Speaker 1: he came over and cracked my face. Cause he came
[21:02] Speaker 1: by my office. I have a full kitchen. And he said,
[21:06] Speaker 1: I'm going to make some cabbage and bacon and cabbage.
[21:10] Speaker 1: Can you explain to them how I was? You wouldn't
[21:13] Speaker 1: say I was doing it wrong. I just wasn't doing
[21:16] Speaker 1: it with the knowledge that you had on how it
[21:20] Speaker 1: can be done quick. And when he explains it, some
[21:22] Speaker 1: of y'all might be doing it the same way, too.
[21:23] Speaker 1: But Rashad McDonald was doing, taking two and a half
[21:26] Speaker 1: to three hours to do cabbage. And your way, which
[21:31] Speaker 1: was fantastic, was what, 15 minutes?
[21:35] Speaker 3: In 15 minutes. And as they say, Rashawn, tomato, tomato.
[21:39] Speaker 3: There's no right or wrong. Yes, it is. Yes, it is. Yes,
[21:44] Speaker 3: it is.
[21:44] Speaker 1: Because when I saw you, I went, you're dumb, Rashawn.
[21:48] Speaker 1: You're dumb because you spent three hours of your life
[21:51] Speaker 1: doing something he did in 15 minutes. And I do
[21:55] Speaker 1: it that way all the time. Can you explain to
[21:56] Speaker 1: everybody who may be caught up like I was? Because
[21:59] Speaker 1: my mom showed me how to cook, you know. And
[22:01] Speaker 1: my sisters, that's how they cook their cabbage, you know.
[22:04] Speaker 1: But the way you did it, did you learn that
[22:06] Speaker 1: in culinary school or was it something you just learned
[22:09] Speaker 1: or that's the way it should be done? And then
[22:11] Speaker 1: tell everybody how it's done.
[22:14] Speaker 3: Actually, I picked that recipe up years ago from my father.
[22:18] Speaker 3: My father was definitely big on, of course, growing up
[22:21] Speaker 3: in Mississippi around nothing but farmland and always bringing in
[22:26] Speaker 3: our own crops. And just seeing different ways my father,
[22:31] Speaker 3: when my mother would be out at work and if
[22:33] Speaker 3: my father was at home first, he believed in fixing
[22:36] Speaker 3: meals on the flash for us. So he can get
[22:39] Speaker 3: us fed and he can go on and finish doing
[22:41] Speaker 3: whatever else he needed to be doing. And one of
[22:44] Speaker 3: the things, especially what he would teach me when it
[22:47] Speaker 3: comes to any greenery, whether it's cabbage or whether it's
[22:51] Speaker 3: collard greens, we know that greenery has the most water
[22:55] Speaker 3: in it. So we don't have to add a lot
[22:57] Speaker 3: of water to boiling it. What we do is we
[22:59] Speaker 3: saute first because when you start sauteing, that's going to
[23:03] Speaker 3: instantly pull the wilt out of it. So as you
[23:07] Speaker 3: saute in it, the heat is going to start to wilt.
[23:10] Speaker 3: The moisture starts to come out. Once the heat starts,
[23:13] Speaker 3: whether it's cabbage started to wilt down, then you fold
[23:17] Speaker 3: in all your other flavors, whether it's crushed red peppers,
[23:20] Speaker 3: minced garlic, bell peppers, onions. You fold them and you
[23:24] Speaker 3: allow those flavors to start wilting down in the skillet.
[23:27] Speaker 3: And then what you do is for that, as we
[23:30] Speaker 3: call it, that pot liquor that we love, once you've
[23:33] Speaker 3: sauteed it down, it's done at this point. So then
[23:38] Speaker 3: you come back and you add in whether it's your
[23:41] Speaker 3: chicken stock, your vegetable stock, whatever you add, you add
[23:45] Speaker 3: subtle amounts back to it. What that's going to do
[23:48] Speaker 3: is deglaze the bottom of the pot or skillet that
[23:51] Speaker 3: you're sauteing in. but also it's going to rehydrate it
[23:55] Speaker 3: with extra flavor. And boom, within 15 minutes, it's done
[24:00] Speaker 3: because you've already cooked it with the saltine. What we
[24:04] Speaker 3: do is we take a product that's already grown and
[24:07] Speaker 3: full of water. That's what nature intended. You know, greens, cabbage,
[24:12] Speaker 3: all of those are water-based. Lettuce, all are water-based. So
[24:16] Speaker 3: we take something that's full of cabbage, and then we
[24:19] Speaker 3: submerge it in more water, and then we wait for
[24:21] Speaker 3: it to wilt down. And it takes longer because the
[24:24] Speaker 3: reason why cabbage wilts down and gets soft is by
[24:29] Speaker 3: pulling the moisture out of it.
[24:32] Speaker 1: And I saw it and I went, wow, 15 minutes
[24:36] Speaker 1: right in front of my eyes. Some of the best
[24:39] Speaker 1: tasting cabbage I ever had in my life. I experienced
[24:42] Speaker 1: that by learning how to do it right. And basically,
[24:46] Speaker 1: that's our segue to your cookbook. Southern Inspired More Than
[24:49] Speaker 1: 100 Delicious Dishes. from My American Table to yours. Tell
[24:53] Speaker 1: us more about that book and tell everybody how they
[24:55] Speaker 1: can get a copy of it.
[24:57] Speaker 3: Yes, please go visit me. Go to Amazon.com, Barnes & Noble, Target,
[25:02] Speaker 3: all of them. But Southern Inspired, My American Table, is
[25:06] Speaker 3: a testament to my culinary journey of growing up in
[25:09] Speaker 3: Mississippi and really learning about food, but more so how
[25:14] Speaker 3: food connects us as an individual. And to take it further,
[25:18] Speaker 3: In Southern Inspired, I tell stories about our journey as
[25:23] Speaker 3: African Americans and why we are on the forefront of
[25:27] Speaker 3: food as you know it. See, when people see us
[25:30] Speaker 3: and they hear the word soul food, what they have
[25:34] Speaker 3: to start realizing is soul food is really American cuisine
[25:38] Speaker 3: because we created that cuisine. You take Africans who came
[25:43] Speaker 3: over on slave ships. They didn't know anything about Western civilization.
[25:48] Speaker 3: What they did know is they know how the crops
[25:51] Speaker 3: and everything growed on the continent where they came from,
[25:54] Speaker 3: which was different from here. They knew their recipes because
[25:58] Speaker 3: when you learn a recipe and you learn how to cook,
[25:59] Speaker 3: it's like riding a bike. It's just locked in your mind.
[26:02] Speaker 3: They knew their African recipes, so they landed here in America.
[26:07] Speaker 3: Now they're dealing with different soil, different crops. What they
[26:10] Speaker 3: did was they took their African recipes and applied them
[26:14] Speaker 3: to the food that we eat here. Not only was
[26:17] Speaker 3: we cooking in the big house, but we was cooking
[26:19] Speaker 3: in the field hands too. So people always talk about, yeah,
[26:23] Speaker 3: we got the worst of the worst to cook, which
[26:26] Speaker 3: was the chitlins, the hog maws, the ribs, all of
[26:30] Speaker 3: that stuff. We not only cooked the worst and made
[26:33] Speaker 3: it good, but we was also cooking the best because
[26:37] Speaker 3: inside of the plantation house where we was cooking, We
[26:42] Speaker 3: were cooking the best food for them.
[26:44] Speaker 6: Right.
[26:44] Speaker 3: And then taking the scraps and cooking it for the field.
[26:47] Speaker 3: And so we, our expertise in culinary was refined all
[26:51] Speaker 3: the way around because culinary wasn't always a good job.
[26:55] Speaker 6: Wow.
[26:55] Speaker 3: Or a good field of being. It was considered hard work.
[26:58] Speaker 3: They didn't have ACs in the kitchen back then. That's right.
[27:00] Speaker 3: And Lord knows they didn't have oven mitts for them
[27:02] Speaker 3: cast iron skillets. They cooked so good.
[27:05] Speaker 1: Chef Genard Wells. I will see you November 16th, my friend.
[27:08] Speaker 1: Thank you for taking the time and sharing your Thanksgiving
[27:11] Speaker 1: delicacies and Christmas stories because you are truly a star
[27:16] Speaker 1: in the kitchen. And we talk soon. Okay, my friend.
[27:19] Speaker 3: Thank you for having me. All right.
[27:21] Speaker 1: Thank you. And again, we'll talk to you next week.
[27:23] Speaker 1: The third and final series of The Value Proposition. This
[27:26] Speaker 1: is Rashawn McDonald.
[27:28] Speaker 6: Thank you for joining us for this edition of Money
[27:30] Speaker 6: Making Conversations Masterclass. Money Making Conversations Masterclass with Ruchon McDonald
[27:37] Speaker 6: is produced by 3815 Media Inc. More information about 3815
[27:42] Speaker 6: Media Inc. is available at 3815media. com. And always remember to
[27:48] Speaker 6: lead with your gifts.

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