# Uplift: Chef Jernard's popular TV show travels the country spotlighting Black-Owned Food businesses.

An episode of [Money Making Conversations Master Class](https://invisiblenetwork.ai/podcast/1264705641), 3 Jan 2025, 30 min.

Audio: https://podtrac.com/pts/redirect.mp3/traffic.omny.fm/d/clips/e73c998e-6e60-432f-8610-ae210140c5b1/b1db7263-d1a3-4d00-8976-af62012aab44/c977814b-7982-4c45-9d1a-b22d0172b04e/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 interviewed Chef Jernard Wells. The discussion centers on Wells' culinary journey, his family influences, entrepreneurship, television success, and his newest TV One travel series, Savor the City. The conversation highlights how food, culture, travel, and storytelling come together to celebrate Black excellence and community impact. Purpose of the Interview The purpose of the interview was to: • Introduce Chef Jernard Wells' new TV One series, Savor the City. • Share his journey from a young entrepreneur in Mississippi to a nationally recognized chef and television personality. • Discuss how food can connect families, cultures, and communities. • Highlight Black-owned restaurants, businesses, and entrepreneurs across the country. • Inspire viewers to pursue their passions while embracing creativity and hard work. • Celebrate positive stories within the Black community through food and travel. Key Takeaways 1. Family Inspired His Culinary Journey Wells credits both of his parents for sparking his love for food. • His father was a professional chef specializing in Creole cuisine. • His mother was a nurse who later became a pastry chef. Growing up surrounded by cooking and baking gave him a strong culinary foundation and appreciation for food as an expression of love. Key Point: His culinary career began at home, where cooking was both a life skill and a family tradition. 2. Entrepreneurship Started Early After his father's passing when he was 16 years old, Wells looked for ways to help support his family. Using the cooking skills he learned from his parents, he started selling meals from his mother's kitchen. He served: • Breakfast • Lunch • Dinner to members of his local community. Key Point: His first business emerged from necessity, creativity, and a desire to help his family. 3. Cooking Is About More Than Food Throughout the interview, Wells emphasized that food creates connections. For him, cooking is about: • Family • Culture • Community • Storytelling • Shared experiences His work consistently focuses on bringing people together through meals and hospitality. 4. New Soul Kitchen Was Built Around Real Life Wells explained that his CLEO TV programs evolved from the realities of balancing: • Family • Career • Cooking • Everyday responsibilities He recognized that many people want flavorful meals but lack hours to spend in the kitchen. 5. New Soul Kitchen Remix Solves Modern Cooking Challenges One of Wells' most successful concepts is helping viewers prepare meals quickly. The show focuses on: • Fast recipes • Budget-friendly meals • Practical cooking techniques • Meals that can be completed in 30 minutes or less Key Point: Great food shouldn't require sacrificing family time. 6. Television Requires Constant Preparation When asked about mistakes on television, Wells admitted they happen. His strategy is simple: • Stay calm. • Keep moving. • Don't stop. • Adjust in real time. He also revealed that he is often his own harshest critic, constantly reviewing ways he could improve after each appearance. Key Point: Excellence comes from preparation and self-evaluation. 7. Travel Expands Creativity Wells believes traveling helps him become a better chef. Exploring different cities and cultures allows him to: • Discover new flavors • Learn new techniques • Meet innovative chefs • Gather inspiration for future…

## Transcript

[0:05] Speaker 1: Welcome to the show.
[0:06] Speaker 2: I am Rashwan McDonald, the host of Money Making Conversations Masterclass,
[0:10] Speaker 2: where we encourage.
[0:11] Speaker 3: People to stop reading other people's success stories and.
[0:14] Speaker 1: Start planning their own.
[0:16] Speaker 3: Listen up as I interview entrepreneurs from around the country,
[0:19] Speaker 3: talk to celebrities and ask them how they are running
[0:22] Speaker 3: their companies, and speak with nonprofits who are making a
[0:25] Speaker 3: difference in their local communities. Now, sit back and listen
[0:29] Speaker 3: as we unlock the secrets to their success on Money
[0:32] Speaker 3: Making Conversations Masterclass.
[0:34] Speaker 1: Hi, I'm Rashan McDonald.
[0:36] Speaker 2: I host the weekly Money Making Conversations Masterclass show. The
[0:39] Speaker 2: interviews and information that this show provides off for everyone.
[0:42] Speaker 2: It's time to stop reading other people's success stories and
[0:45] Speaker 2: start living your own.
[0:47] Speaker 1: I'm here to help you reach your American dream.
[0:49] Speaker 2: If you want to be a guest on my show,
[0:51] Speaker 2: please visit our website, Moneymakingconversations dot com and click the
[0:56] Speaker 2: be a guest. But my guest is the author of
[0:59] Speaker 2: a very pop of the cookbooking title Southern Inspired more
[1:03] Speaker 2: than one hundred delicious dishes from My American Table to Yours.
[1:07] Speaker 2: He is renowned for using food to promote positive family
[1:10] Speaker 2: images and has captivated television and live audiences with his
[1:14] Speaker 2: infectious personality and culinary expertise. He his only show that
[1:18] Speaker 2: tell us about his new show like he don't have
[1:20] Speaker 2: enough shows that will be.
[1:22] Speaker 1: Airing on TV one.
[1:23] Speaker 2: Savor the City, Please work with the money Making Conversations
[1:27] Speaker 2: Masterclass Jeff Gernard Wells one more.
[1:32] Speaker 4: Yes, Look, why not? I got a story to tell you.
[1:35] Speaker 2: Tell us about previous shows that you have currently airing
[1:38] Speaker 2: that is keeping you busy, that's been so popular over
[1:41] Speaker 2: the years that even surprised you that they made another show.
[1:45] Speaker 4: The show was popular.
[1:47] Speaker 1: Let's talk about the first show.
[1:48] Speaker 4: Hard work truly does pay off.
[1:50] Speaker 5: My two shows that are on Cleo TV, the System
[1:52] Speaker 5: Network to TV one, New Soul Kitchen and New Soul
[1:56] Speaker 5: Kitchen Remix, which airs every Wednesday at nine. As a
[2:01] Speaker 5: matter of fact, the new season of New Soul Kitchen
[2:04] Speaker 5: Remix is currently airing now. But one of the things
[2:08] Speaker 5: about those two shows is is me sharing with the
[2:12] Speaker 5: world not only my love for cooking, but my style
[2:15] Speaker 5: of cooking and the unique twist that I want to
[2:18] Speaker 5: help you have in the kitchen. I want if you
[2:20] Speaker 5: short on time, short on money, New Soul Kitchen remixes.
[2:25] Speaker 5: Definitely show for you because I show you how to
[2:27] Speaker 5: make some great meals in a fraction of the time,
[2:30] Speaker 5: in thirty minutes or less.
[2:31] Speaker 1: The kids fraction.
[2:32] Speaker 2: Yeah, we're in like a microwave society and being able
[2:37] Speaker 2: to do it good but short benefits us.
[2:40] Speaker 1: Why did you Why did you promote that?
[2:43] Speaker 2: Did somebody tell you that it was just a natural
[2:46] Speaker 2: process of doing it?
[2:47] Speaker 1: Sharper right.
[2:49] Speaker 5: Always having a busy schedule, because I've been working at
[2:55] Speaker 5: my success for many years and I'm saying that to
[2:58] Speaker 5: say and having a big family as well. You know,
[3:01] Speaker 5: my wife and I we have a family of nine.
[3:04] Speaker 5: They've all they've grown love exactly. So my work schedule,
[3:10] Speaker 5: her work schedule. Raising a family, I was all. We
[3:14] Speaker 5: were always looking for ways that when we got home,
[3:17] Speaker 5: how can we create something good and still have time
[3:22] Speaker 5: to relax, spend time with the family, focus on us.
[3:25] Speaker 5: And over the course of the years, that's how it
[3:27] Speaker 5: really developed with us in the household. So I know
[3:30] Speaker 5: there are so many other households. You don't have to
[3:32] Speaker 5: have a big family. You can just work life balance.
[3:36] Speaker 5: I want great meals, but I want to know how
[3:37] Speaker 5: I can do it. And I still had the rest
[3:40] Speaker 5: of the day ahead of me.
[3:41] Speaker 1: Right, let's talk about where did this come from?
[3:43] Speaker 2: This just this desire to be a chef, to desire
[3:46] Speaker 2: to be a cook, I mean, min is.
[3:48] Speaker 1: My mom was my on my story. My father was
[3:50] Speaker 1: a truck driver.
[3:52] Speaker 2: You know, I didn't want to drive trucks, so I
[3:54] Speaker 2: wanted to go to college.
[3:56] Speaker 1: My mom, she was she wanted to.
[3:58] Speaker 2: Go to college, but she didn't go to college chef.
[4:00] Speaker 2: Actually an opportunity to go to U LA University after
[4:02] Speaker 2: they have you know, nine kids in state and so
[4:07] Speaker 2: so she had an aspiration for me to go to college,
[4:11] Speaker 2: which I did fulfill. Now you are award winning I
[4:14] Speaker 2: sall award winning chef. Where did this come from?
[4:18] Speaker 5: My father was a chef, so I initially fell in
[4:22] Speaker 5: love with to spending time my father as a child.
[4:25] Speaker 5: My mother was a nurse for the state of Mississippi
[4:28] Speaker 5: for many years and when she retired out of there,
[4:30] Speaker 5: she became a pastry chef.
[4:31] Speaker 4: So now I'm trapped in.
[4:32] Speaker 5: The kids and with my father who creole cooking here
[4:37] Speaker 5: and then my mother bacon. So it was thrust it
[4:41] Speaker 5: up on me, but it wasn't put on me as
[4:45] Speaker 5: this is what you have to do. This is what
[4:48] Speaker 5: you want to do. It was always usher to me,
[4:50] Speaker 5: as come help us in the kitchen. Let me show
[4:54] Speaker 5: you something. My mother was denied. You had to learn
[4:56] Speaker 5: how to cook, you guaranteed to get married.
[4:58] Speaker 4: Have But what was cooking for?
[5:01] Speaker 2: So I don't know if that was good for your
[5:02] Speaker 2: mom to your personality.
[5:05] Speaker 5: Yeah, you might not get nobody you hard.
[5:10] Speaker 4: Hated as it is, yes, smile, Yeah, So.
[5:15] Speaker 5: Spending that time is where my true love started for
[5:19] Speaker 5: and then from there, Unfortunately, after I turned when I
[5:24] Speaker 5: turned sixteen, my father passed away and my mother became
[5:30] Speaker 5: the soul bread winter of the household. And I'm thinking
[5:33] Speaker 5: going into my senior year in school, now what can
[5:36] Speaker 5: I do to help the household?
[5:38] Speaker 4: And also I'm wanting to get a.
[5:40] Speaker 5: Car because of course ju nine, I'm thinking I'm in Mississippi.
[5:45] Speaker 5: Ain't no girls gonna pay attention to me on the
[5:48] Speaker 5: school bus going round a dirt rose.
[5:50] Speaker 4: Cotton fields, you know?
[5:51] Speaker 5: So if I got a cat in, look, let me
[5:53] Speaker 5: figure out how I can.
[5:54] Speaker 4: Raise some money.
[5:55] Speaker 5: So I took the skills set that I learned from them,
[5:58] Speaker 5: and in open enough a restaurant out of my mother's kitchen.
[6:02] Speaker 4: Yeah, I had a business. Like my mother taught me
[6:05] Speaker 4: how to create a business. I was sixteen, sixteen years Yeah,
[6:08] Speaker 4: my mother.
[6:10] Speaker 5: Place to the structure, worked as the sald workers everybody
[6:13] Speaker 5: in the community, and it became so lucrative because what
[6:17] Speaker 5: I would do is I had just a well known
[6:20] Speaker 5: person in the neighborhood.
[6:22] Speaker 4: Everybody liked me. I would always be doing works in
[6:24] Speaker 4: neighbors yards.
[6:25] Speaker 5: So I built this rapport up with everybody so they
[6:28] Speaker 5: would come purchase lunch. So now I'm getting up early
[6:30] Speaker 5: during the summer because I'm trying to make money to
[6:33] Speaker 5: get this call, I'm getting up early, so I'm like,
[6:36] Speaker 5: let me see them breakfast too. They coming in the
[6:38] Speaker 5: morning to pick their lunch place up, so now I'm
[6:41] Speaker 5: selling them breakfast lunch. Then I started thinking, you passing
[6:44] Speaker 5: my house sold in the evening time you get off,
[6:47] Speaker 5: I'm cooking dinner. And I was using the same tactic
[6:50] Speaker 5: that my.
[6:50] Speaker 4: Mother told me.
[6:51] Speaker 5: Hey, you know, look, ain't none of y'all got a
[6:53] Speaker 5: lady at home, and y'all ain't got nobody cooking for you.
[6:57] Speaker 5: Half of you don't know how to cook because they
[6:59] Speaker 5: bother to let me.
[7:01] Speaker 4: Cooks for you. I got you, yes, and it started.
[7:05] Speaker 1: From there, that young age of being an entrepreneur.
[7:08] Speaker 2: Yeah, and it was inspired by your father who passed
[7:10] Speaker 2: away at sixteen and your mom, who was a was
[7:14] Speaker 2: a nurse. You said, right, yes, and then she just
[7:16] Speaker 2: precer what exactly is a pastry chef? When you said
[7:19] Speaker 2: she became a she was a pastry ship what exactly.
[7:22] Speaker 4: Is that pastry chef?
[7:24] Speaker 5: Like when you go to when you go to culinary school,
[7:26] Speaker 5: you can go in culinary school for going mat, cooking,
[7:30] Speaker 5: fine dining, whatever your background is.
[7:33] Speaker 4: And there's more.
[7:34] Speaker 5: My background would be going mat cooking French and casion cuisine,
[7:37] Speaker 5: and it's more so cooking the classical style of cooking
[7:41] Speaker 5: where I like cooking on the stove.
[7:43] Speaker 4: I love the action. But for those that are like
[7:46] Speaker 4: I want to be cool and come with this.
[7:48] Speaker 5: We bacon right and pastrys, they go to learn the
[7:52] Speaker 5: techniques exactly, go to learn the techniques of bacon, the
[7:56] Speaker 5: chemistry behind it. Making wedding cakes. She became my mother
[8:01] Speaker 5: still is at the time before she retired out from
[8:04] Speaker 5: doing that, she became really big in the area for
[8:09] Speaker 5: doing weddings all kind of pots, things like that, and
[8:12] Speaker 5: customedly designing them.
[8:14] Speaker 4: I would watch many a nice Well.
[8:15] Speaker 5: I would see my mother up hours piping wedding case.
[8:20] Speaker 5: When you see those wedding cas, somebody took the time
[8:24] Speaker 5: to do that, and I would see how her hands
[8:26] Speaker 5: were locked up, like from doing this for so many hours.
[8:30] Speaker 4: But she loved to do it, so it was her
[8:33] Speaker 4: way of showing her love to the world.
[8:35] Speaker 2: Like the early stage of Corporal's yes, yeah, yeah, that
[8:38] Speaker 2: consistency is it really can do a muscle tear or
[8:43] Speaker 2: muscle rip, yes on you if you do it consistently.
[8:47] Speaker 2: And so those early stages of being a chef, of
[8:50] Speaker 2: being inspired to be a chef. Now we talked about
[8:54] Speaker 2: Clel Kitchen, the remix show. You do television shows well
[8:59] Speaker 2: live TV show, which every time I see you on TV,
[9:01] Speaker 2: I'm like, he don't mess up?
[9:05] Speaker 1: Have you ever messed up?
[9:06] Speaker 4: Share?
[9:07] Speaker 2: Of course, how did you?
[9:13] Speaker 5: It was exactly because a lot of times if I've
[9:16] Speaker 5: messed up, I never even let her know that I
[9:18] Speaker 5: messed up.
[9:19] Speaker 4: And look, it's live. You keep going. If you stop
[9:22] Speaker 4: doing a live that then.
[9:24] Speaker 5: Slidified that there's an issue. So you just keep going. Yeah,
[9:29] Speaker 5: And that's that's one of my biggest things. But I
[9:32] Speaker 5: think what I've what I've had the tendencies of doing
[9:36] Speaker 5: for so long is self editing myself in my head.
[9:40] Speaker 5: So as I'm going, I'm self editing to make sure
[9:44] Speaker 5: that I stay on a consistent pace. And then even
[9:46] Speaker 5: after that, I think I'm probably one of my worst
[9:50] Speaker 5: critics as well, because once I finished feeling one, I'm
[9:54] Speaker 5: thinking in my head one hundred things that I should
[9:57] Speaker 5: have said.
[9:57] Speaker 4: I should have did this, I should have cut this,
[9:59] Speaker 4: I should have added.
[10:00] Speaker 5: This ingredient first, and all this goes on in my
[10:02] Speaker 5: head playing while everybody else telling me, oh, it was amazing,
[10:06] Speaker 5: you did good, But in my head, I'm telling myself
[10:08] Speaker 5: apart right what they call it sometimes that imposta syndrome
[10:11] Speaker 5: right right right, or.
[10:14] Speaker 2: So much like you questioned yourself so bad that you
[10:16] Speaker 2: don't even have confident to accomplish your task. You know,
[10:20] Speaker 2: let's talk about food, because you travel a lot, you
[10:24] Speaker 2: judge a lot, and festivals are really big, you know,
[10:28] Speaker 2: food festivals. Not trying to hold you on the spot,
[10:32] Speaker 2: but do you have any food festival favorite local times
[10:35] Speaker 2: of the year of locations or feud festival period that
[10:39] Speaker 2: you would recommend my audience and why that experience is
[10:42] Speaker 2: there at that Festival.
[10:45] Speaker 5: Two festivals that I really love. One is of course
[10:49] Speaker 5: in Georgia, the Judge of Food and Wine Festival that's
[10:52] Speaker 5: every year Marrietta in March. Amazing festival, but it allows
[10:58] Speaker 5: me to really engage with the with the community that
[11:01] Speaker 5: lives around me where I hang out at and allow
[11:04] Speaker 5: me to spend that time with them as well as
[11:06] Speaker 5: get to cook a.
[11:07] Speaker 4: Lot of great food and allow people to taste it.
[11:09] Speaker 5: So I really love that. My second festival is in Chicago,
[11:14] Speaker 5: Chicago Gourmet. That's every year during September. Chicago Gourmet brings
[11:20] Speaker 5: some of the best of the best chefs around from
[11:22] Speaker 5: Chicago and you get to experience some amazing food. I
[11:26] Speaker 5: typically go every year to Chicago Goame and I the
[11:30] Speaker 5: previous years I would take over Toau one night only
[11:32] Speaker 5: does African American chef come in and take over Tower
[11:36] Speaker 5: Restaurant for an exclusive, tricked out meal of seeing African
[11:41] Speaker 5: American culture truly infused and wrapped around Asian culture, a
[11:47] Speaker 5: melting plot. This past year, I had the opportunity of
[11:52] Speaker 5: hosting Chicago's Gourmet's largest brunch, which is the Rose and
[11:56] Speaker 5: Shine Brunch with chef Art Smith and Lorraina Garcia Is.
[12:00] Speaker 5: So those are two of my festivals that I recommend.
[12:03] Speaker 5: If you want to experience true culture, the food and
[12:07] Speaker 5: the experience of a food and wine festival, you definitely
[12:10] Speaker 5: want to go to those. But then my third one
[12:13] Speaker 5: is in Saint Augustine, Florida. Saint Augustine has an amazing
[12:18] Speaker 5: food and wine festival that they host every year that's
[12:22] Speaker 5: barn on some of the best experience when it comes.
[12:25] Speaker 2: To food and so they're great vacation spot if you
[12:28] Speaker 2: have a vacation, go there and get the experience.
[12:30] Speaker 1: Well, you know, Chicago my favorite city.
[12:33] Speaker 5: During the summer, we'll see it at the coast of
[12:36] Speaker 5: September because it's in Millennial part and the custom of September,
[12:40] Speaker 5: the weather is still at that nice seventy degree, so
[12:44] Speaker 5: they have it planned the perfect time of year where
[12:48] Speaker 5: you get in and you got that perfect weather coming
[12:50] Speaker 5: in and the temples just right awesome, awesome.
[12:53] Speaker 4: You hang out how you got that a week later?
[12:55] Speaker 4: Now you make your frost, bitch.
[12:57] Speaker 1: That's true.
[12:57] Speaker 2: Now, before we go to because I'm leading up to
[13:00] Speaker 2: this new show because there's a travel show, and so
[13:02] Speaker 2: I wanted to talk about some travel and experiences.
[13:05] Speaker 1: Your top three eating cities.
[13:09] Speaker 5: My top three eating cities, I would have to say
[13:12] Speaker 5: San Francisco, Chicago, New Orleans, New Orleans.
[13:18] Speaker 4: Yes, I love New Orleans. New Orleans. See, it makes
[13:21] Speaker 4: the cut for me.
[13:23] Speaker 5: It's something one of the things about, as I say,
[13:25] Speaker 5: New Orleans has that has that enriching food where it.
[13:30] Speaker 4: Still feels like when you eat it, it still feels like
[13:33] Speaker 4: somebody's grandmama is making this food.
[13:35] Speaker 5: When you truse God, you gotta search for the places
[13:38] Speaker 5: that are not so commercialized.
[13:40] Speaker 4: But there's a true author experience in New Orleans.
[13:43] Speaker 5: And when you talk to some of the chefs, they
[13:46] Speaker 5: have a certain camaraderie that they built that I think
[13:49] Speaker 5: it brought a whole other resilience after Katrina hit it
[13:54] Speaker 5: many years ago in the in the African American culture
[13:57] Speaker 5: has in a resilience there that just stands out in
[14:01] Speaker 5: what they created.
[14:02] Speaker 1: And your top three or who again.
[14:04] Speaker 5: San Francisco, Chicago, New Orleans.
[14:08] Speaker 1: Man with your top three in Chicago?
[14:11] Speaker 5: Okay, Houston, Texas, Ah, yes, yeah, you're right, Okay.
[14:17] Speaker 1: Houston, Texans. San Diego Yes, San.
[14:20] Speaker 5: Diego food see okay, yeah, you got some good days.
[14:26] Speaker 4: I agree with you. They lighter they lighter for great.
[14:30] Speaker 2: Food, you know what I'm saying. And that's what New
[14:32] Speaker 2: Orleans tended to drag me down. They so hung up
[14:35] Speaker 2: on the roof.
[14:36] Speaker 4: Yeah, and that's what waves you.
[14:38] Speaker 2: Yeah, I'm going to stop it with the flower stopping Yeah,
[14:43] Speaker 2: and then just just burn it up stuff with the roof.
[14:46] Speaker 1: But this is great food.
[14:47] Speaker 4: You know.
[14:48] Speaker 1: I'm always going I always enjoyed Super Bowl this year
[14:52] Speaker 1: in New Orleans. Drop me down there in New Orleans
[14:54] Speaker 1: with the room and things like that.
[14:57] Speaker 2: So, but you have a travel show, and so I
[14:59] Speaker 2: wanted to talk about traveler experience is what we got
[15:01] Speaker 2: to the show.
[15:02] Speaker 1: I wanted to talk about. This man is one of
[15:04] Speaker 1: the great cooks.
[15:05] Speaker 2: He has an incredible book called Southern Inspired that's out
[15:08] Speaker 2: there that you should check out if you want some
[15:11] Speaker 2: easy recipes from his table to yours one hundred recipes
[15:16] Speaker 2: Cleio Kitchen.
[15:17] Speaker 1: He dominates his face. You go there, you see him.
[15:20] Speaker 1: He's just cooking all over it.
[15:21] Speaker 4: They got those people cooking.
[15:22] Speaker 1: But think that I can be like Jeff to.
[15:24] Speaker 6: Dartwill please don't go anywhere. We'll be right back with
[15:28] Speaker 6: more money making conversations Masterclass. Welcome back to the Money
[15:37] Speaker 6: Making Conversations Masterclass hosted by Rashaan McDonald. Money Making Conversations
[15:42] Speaker 6: Masterclass continues online at Moneymakingconversations dot com and follow money
[15:47] Speaker 6: Making Conversations Masterclass on Facebook, Twitter, and Instagram.
[15:53] Speaker 2: Savor the City talk about the title Why Are You doing?
[15:57] Speaker 4: Saving the City is premiere TV one is January.
[16:01] Speaker 5: This This has truly been one of those shows, as
[16:05] Speaker 5: I said, is a labor love. When I tell you
[16:08] Speaker 5: get ready for the excitement and the fun, because what
[16:11] Speaker 5: Save of the City is about is about me highlighting
[16:15] Speaker 5: the best and Black culture and food and entertainment and
[16:19] Speaker 5: music and travel, all the things that we do all
[16:24] Speaker 5: wrapped up.
[16:24] Speaker 4: In this show.
[16:25] Speaker 5: And and and as I tell each and every one
[16:27] Speaker 5: of the guests that I visit because although I'm visiting them,
[16:31] Speaker 5: they're they're guests on my show as well.
[16:33] Speaker 4: But it's about me giving them their flowers.
[16:35] Speaker 5: And just because we we we should get a pat
[16:39] Speaker 5: on the back, we should have to wait tere they're
[16:41] Speaker 5: they're gone before we start really showing them how great
[16:44] Speaker 5: their food is, how much we care, what we like,
[16:47] Speaker 5: what they're contributing to our culture as a whole. And
[16:51] Speaker 5: that's what Saved the City is about. And speaking of
[16:53] Speaker 5: New Orleans. New Orleans is first stuff. Man, it's some
[16:57] Speaker 5: amazing things.
[16:58] Speaker 2: Restaurant you visit Vision One Primary restaurant or Cheveral restaurants
[17:02] Speaker 2: and they're black owned restaurants.
[17:03] Speaker 5: Correct, yes, yes, several several restaurants, several restaurants, black owned hotels.
[17:09] Speaker 4: People didn't even realize that's in the heart of New Orleans.
[17:12] Speaker 5: Yes, you know the du drop in when I tell
[17:16] Speaker 5: you or you hear the name, the dude drop in.
[17:18] Speaker 1: Very familiar with the do drop in.
[17:20] Speaker 5: This, this nostalgic hotel that that now sits out the
[17:25] Speaker 5: COFs of downtown New Orleans is an amazing gem that's
[17:29] Speaker 5: in there where you could go and it used to
[17:31] Speaker 5: be it used to be a barber shop, started out
[17:33] Speaker 5: many years as a barber shop and just kept growing
[17:36] Speaker 5: and transformed to now this hotel.
[17:38] Speaker 4: But some of the great.
[17:40] Speaker 5: Artists from bb King Fat Domino all performed here and
[17:45] Speaker 5: they have reimagined and reinvented this hotel where now you
[17:49] Speaker 5: can go in at any day that wee can and
[17:51] Speaker 5: hear live brass band being a meal, or get one
[17:54] Speaker 5: of the rooms a chill by the poolside.
[17:56] Speaker 2: This experience, it's not like my boy. Who I loved
[17:59] Speaker 2: that gmmer. You're standing in front of green screen. No, okay,
[18:03] Speaker 2: you have to because that's what he's doing.
[18:05] Speaker 1: Half the time he articulated. Now this greens just flying.
[18:09] Speaker 2: But he's just so smart, so gifted. It's still being
[18:12] Speaker 2: He's still able to deliver the experience. Why did you
[18:15] Speaker 2: just shout out to travel though, Why is it important
[18:19] Speaker 2: that you go to quote unquote New Orleans?
[18:23] Speaker 5: Because I think it's it's important they have a story
[18:26] Speaker 5: to tell.
[18:26] Speaker 4: I want to share this story.
[18:28] Speaker 5: But then more importantly, I want to gain garner that
[18:31] Speaker 5: knowledge so that when I come back, like with my
[18:34] Speaker 5: shows with New Soul Kiss and New Soul Kitchen Remix,
[18:38] Speaker 5: I have more recipes, more experiences, more stories to share
[18:42] Speaker 5: with those viewers from what I've experienced. So when I'm
[18:46] Speaker 5: out and I like in New Orleans, Uh, this one
[18:49] Speaker 5: amazing restaurant by the name of Headquarters, by nice guys.
[18:53] Speaker 5: Amazing couple runs the restaurant, and the food.
[18:56] Speaker 4: Is impeccable, The experience is good.
[19:00] Speaker 5: But just tasting and seeing and experiencing all these unique
[19:04] Speaker 5: styles of how they're cooking it teaches and trains me.
[19:07] Speaker 5: So we're always iron sharpening iron because the more I travel,
[19:12] Speaker 5: the more I taste, the more enriching my palate gets,
[19:15] Speaker 5: the more creative I can give recipes to you to
[19:19] Speaker 5: then creating your house.
[19:20] Speaker 2: You know, here's the funny part about listening to you,
[19:23] Speaker 2: the enthusiasm. But you are an award winning chef. When
[19:27] Speaker 2: you come to these restaurants, how do they treat you?
[19:30] Speaker 1: Are they intimidated by you? Are they willing to you know?
[19:34] Speaker 4: Not?
[19:35] Speaker 2: You know, just talk about the experience of you coming
[19:37] Speaker 2: in there versus me coming in there going just.
[19:40] Speaker 1: A host, because you're more than just a host.
[19:43] Speaker 5: Yeah, when I go in there's always a certain level
[19:48] Speaker 5: of respect, which I love that. But what I do
[19:50] Speaker 5: is I go in with the defense mechanism down. Hey,
[19:54] Speaker 5: now I'm coming in and I have these echols you know,
[19:56] Speaker 5: me as a chef. But you want to understand I
[20:00] Speaker 5: want them to understand. I mean your world, right, So
[20:03] Speaker 5: I want you to relax and show me what your
[20:06] Speaker 5: world is about, because now instead of me bringing you
[20:09] Speaker 5: into my world, I'm going into your world.
[20:11] Speaker 4: And that's what I want them. And a lot of
[20:14] Speaker 4: times the.
[20:14] Speaker 5: Shims always are pretty comfortable because you know what you know, Yeah,
[20:19] Speaker 5: I'm not asking you for anything that you don't know.
[20:21] Speaker 5: I'm asking you your story.
[20:23] Speaker 2: Right right right, Well, you know, because television is out
[20:26] Speaker 2: there going, Ramsey, I think you might come in there
[20:29] Speaker 2: be going, you know, because.
[20:32] Speaker 4: You just don't know.
[20:33] Speaker 2: But you know, they signed up for the opportunity. They
[20:36] Speaker 2: want you to come in because that's how they do.
[20:39] Speaker 2: That's how shows get sold. Who's the host, chefs?
[20:42] Speaker 1: You're doing?
[20:43] Speaker 4: Well?
[20:43] Speaker 1: They google you?
[20:44] Speaker 2: Oh that dude, Wow, Yes I do it, but they
[20:47] Speaker 2: don't know exactly your purpose for doing it.
[20:50] Speaker 1: Savor the city that title, Why save.
[20:55] Speaker 5: With the city of that title is is because what
[20:57] Speaker 5: I'm doing and what you're doing as the viewer, we're
[21:00] Speaker 5: savoring everybody of this city. Whether it's the music, whether
[21:04] Speaker 5: it's entertainment, it's from the hard.
[21:08] Speaker 4: Yes, we're saving.
[21:09] Speaker 5: And so once you finished watching this show, you have
[21:13] Speaker 5: so many takeaways. I wanted to inspire you. I want
[21:16] Speaker 5: to go there there, I want this experience.
[21:18] Speaker 1: Okay, you start out New Orleans. Okay, how many episodes
[21:21] Speaker 1: are you doing for the series.
[21:23] Speaker 5: For this series, we're looking at twelve episodes. Yes, yes,
[21:27] Speaker 5: a lot of traveling. But I love it because my
[21:29] Speaker 5: team and our Powerhouse Productions, we're seeing the world, and
[21:33] Speaker 5: we're showing the world.
[21:35] Speaker 4: Now, yes, we're going to be on the United States.
[21:39] Speaker 1: Yes, where are you going?
[21:41] Speaker 5: Look, we're looking at the Bahamas, Antigua, Africa, listen, the Caribbeans,
[21:47] Speaker 5: everywhere where we are. That's where we're going, right, that's
[21:51] Speaker 5: what that's what about the world, because you better believe it.
[21:55] Speaker 5: Because look, doing our travels, we've we've gone some places
[21:58] Speaker 5: that you wouldn't typically think that you would see us,
[22:01] Speaker 5: but you're seeing us. And that's where I'm going to
[22:04] Speaker 5: shine that light because Paris, Paris. Look, even in the
[22:08] Speaker 5: United States, somewhere as simple as Napa Valley had to
[22:11] Speaker 5: sit had to sit down with amazing chef that.
[22:15] Speaker 4: The wine country.
[22:16] Speaker 5: How to sit down with an amazing chef that has
[22:19] Speaker 5: a barbecue restaurant there now just open up recently's restaurant.
[22:24] Speaker 5: First African American to open up a restaurant. They're part
[22:27] Speaker 5: of Naple Valley in a hundred years. Those are the
[22:30] Speaker 5: stories that I want to tell. Those are the experiences
[22:32] Speaker 5: I want people when you're flying into those areas, you
[22:35] Speaker 5: have some true places on your bucket list to go
[22:38] Speaker 5: where you're sowing into the coach and you're taking a little.
[22:40] Speaker 4: Bit of it.
[22:40] Speaker 5: How about Marthas Vineyard, Oh, Montsville, you listen Montesvinee. Yes, indeed,
[22:47] Speaker 5: I'm doing the ink well experience and all no people
[22:50] Speaker 5: have seen the movie The ink Whale.
[22:51] Speaker 4: But look, it's beyond just sitting on the beach.
[22:54] Speaker 5: I'm talking about going out in the ocean, captivating it
[22:56] Speaker 5: and grabbing that experience.
[22:58] Speaker 1: That's awesome, you know, because I've been fortunate to.
[23:01] Speaker 2: Travel, you know a lot, and and food is always
[23:04] Speaker 2: a priority for me.
[23:05] Speaker 1: Because that's what that's your big takeaway.
[23:07] Speaker 4: You know.
[23:07] Speaker 2: Sometimes it's not the movie, it's not the shows, not
[23:11] Speaker 2: the event, it's reckference, lunch, dinner, that tri vector of
[23:16] Speaker 2: funds in the kitchen, somebody's delivered it to me. Then
[23:20] Speaker 2: I go, wow, when you when you look at your travel,
[23:24] Speaker 2: when you look at this show, what is the audience
[23:27] Speaker 2: taken away from your experience?
[23:30] Speaker 4: The honor?
[23:30] Speaker 5: What the audience is taken away from the experience they're taking,
[23:33] Speaker 5: They're taking an extra knowledge of knowing the great things
[23:39] Speaker 5: that we are doing, that they are doing and because
[23:43] Speaker 5: I want them too often do we hear the unsuccessful stories.
[23:48] Speaker 4: Of our culture?
[23:49] Speaker 1: Right right?
[23:49] Speaker 4: I want to change that narrative.
[23:51] Speaker 5: So narrative so that we start seeing all the amazing
[23:56] Speaker 5: things that we're doing on those big levels. Because then
[24:00] Speaker 5: it's designed to inspire you at home, because if you
[24:04] Speaker 5: hear their stories and you see what they're what they
[24:07] Speaker 5: came through, and how they overcame, then that inspires you.
[24:11] Speaker 5: Because our stories are are uniquely different but uniquely the same,
[24:17] Speaker 5: and there's a blessing in each one of these the
[24:19] Speaker 5: stories the journeys of everyone that I sit down and
[24:22] Speaker 5: talk with and dying with, and I want the audience
[24:25] Speaker 5: to take that away from them.
[24:26] Speaker 4: And then also.
[24:28] Speaker 5: Because I have a large audience of people that are
[24:31] Speaker 5: not from my culture and that don't fully see my
[24:35] Speaker 5: heritage the way I see it because I'm in it,
[24:38] Speaker 5: this teaches and shows them how we love to be treated,
[24:42] Speaker 5: how we want to be treated, and what we're doing.
[24:45] Speaker 5: So you don't have to focus on what you see
[24:47] Speaker 5: and now here, just in mainstream media all the down says,
[24:51] Speaker 5: I'm showing you this is what we're doing right here
[24:53] Speaker 5: from an unfiltered standpoint.
[24:55] Speaker 2: So I've asked about the audience takeaway, what has been
[24:58] Speaker 2: your personal journey of information you're learning, curve and doing
[25:03] Speaker 2: Savor City, Savior of the City.
[25:06] Speaker 5: My first learning curve was to know that doing Saving
[25:10] Speaker 5: the City and an actual travel show like.
[25:13] Speaker 4: This, it's not as easy as New Soil.
[25:16] Speaker 2: Kitchen Wowoa my brother like in different locations all over
[25:23] Speaker 2: difference yes, from city to city.
[25:27] Speaker 4: The experiences are amazing.
[25:29] Speaker 5: And just to give you an idea one episode to
[25:32] Speaker 5: make one one hour episode, we normally looking at about
[25:35] Speaker 5: a week.
[25:35] Speaker 4: So that's that's the kind of love.
[25:37] Speaker 5: It goes into that to that one hour that we
[25:41] Speaker 5: break down and that we give to you of the
[25:43] Speaker 5: stories because I highlight so many stories in each one
[25:46] Speaker 5: of the cities we go in. One of my one
[25:48] Speaker 5: of my biggest takeaways as I say, Iron Sharper's an't
[25:52] Speaker 5: I gonner and gain a nugget from each individual that
[25:56] Speaker 5: I meet.
[25:58] Speaker 4: They saw something into me.
[25:59] Speaker 5: They teach me something because we all can learn from
[26:02] Speaker 5: each other and I'm learning by hearing their journey. They're
[26:06] Speaker 5: sharpen me to help me go to the next level.
[26:09] Speaker 2: Are you trying to do any particular episode where you
[26:12] Speaker 2: focus on a different food in each city or said
[26:15] Speaker 2: this was just cities known for like just use an example.
[26:19] Speaker 2: Cajun food is the I guess the birthplace of New
[26:23] Speaker 2: Orleans when people think of Cajun So that is a theme.
[26:27] Speaker 2: Food is the food theme to episode? Or why does
[26:30] Speaker 2: that work?
[26:31] Speaker 5: No, the food is not thing to the Pacific, to
[26:34] Speaker 5: any individual episode. The food is based off of what
[26:40] Speaker 5: that culture of food is when we get there, right,
[26:43] Speaker 5: the chefs or the African American business owners just so
[26:48] Speaker 5: happened with they're creating in that environment that's successful, that's
[26:53] Speaker 5: been successful, it would be it can be a random
[26:57] Speaker 5: one off that you typically expect. And that's the kind
[27:00] Speaker 5: of stuff that I'm highlying I get. I go back
[27:03] Speaker 5: to Naple Valley, which I'm really proud of that episode
[27:06] Speaker 5: as well. But the African American chef that sits in
[27:09] Speaker 5: the heart of Wine Country just open a restaurant up.
[27:12] Speaker 5: I'm sharing a hundred years ago. It's a barbecue restaurant
[27:15] Speaker 5: in Napa Valley, in Naple Valley. You go to Wine Country,
[27:18] Speaker 5: you know, you're thinking, I'm eating mischilin Starfire Star, But
[27:21] Speaker 5: guess what, it's a high level, fine casual dining barbecue
[27:27] Speaker 5: restaurant by the name of State Lines, State Line Road
[27:31] Speaker 5: smoke House in Naple Valley.
[27:33] Speaker 4: Those are the things that I want you to see.
[27:35] Speaker 4: The unknown genus.
[27:36] Speaker 5: We're not looking for what you typically see that's highting
[27:39] Speaker 5: with the glamour.
[27:40] Speaker 4: We're looking for what's real.
[27:42] Speaker 2: My last question to you as we talked about this
[27:44] Speaker 2: yeris I speaking of the chef Gerard Wells his new
[27:47] Speaker 2: series on TV one, Savior the City.
[27:51] Speaker 1: How does how did you select your different locations that
[27:54] Speaker 1: you went to? How was that selected?
[27:55] Speaker 5: It's a team of us that sit down between me,
[28:00] Speaker 5: Powerhouse TV one team. We all sit down and we
[28:05] Speaker 5: put strategic thought into each city that we want to
[28:09] Speaker 5: go to. They're important mechanims that we want that we
[28:12] Speaker 5: want to we want to highlight, even going to Nashville
[28:15] Speaker 5: sitting down talking to Fun Weaver amazing.
[28:19] Speaker 4: Yes, the Hot Chicken Country, the founder of uncaneers talking
[28:22] Speaker 4: to Fun.
[28:23] Speaker 5: But when you say hot Chicken had to sit down
[28:26] Speaker 5: and talk to the to the niece of a princess
[28:28] Speaker 5: Hot Chicken, Yes, indeed the creator of Hot Chicken or
[28:33] Speaker 5: Nashville or Hot Chicken as we know, those are the stories.
[28:36] Speaker 4: That we tell.
[28:37] Speaker 1: We thank you for coming on the show because wait
[28:39] Speaker 1: to see it. Man, I'm angry. Now. That's what a
[28:41] Speaker 1: good show does for you.
[28:42] Speaker 2: It makes you want to find out how they can
[28:45] Speaker 2: get that experience and that's what the travel show is about.
[28:47] Speaker 2: If you travel in that city, you can look up
[28:49] Speaker 2: a great restaurant or look a great opportunity to eat
[28:52] Speaker 2: and find that based on your recommendation. My blessing is
[28:56] Speaker 2: that you enable these restaurants to increase their business because
[29:00] Speaker 2: that's all that's the eyeballs. We want eyeballs on TV show,
[29:03] Speaker 2: but also visitors to these five restaurants.
[29:05] Speaker 1: That you better I come.
[29:06] Speaker 4: Thank you, Chef.
[29:09] Speaker 1: Masterclass, Appreciate you, but it's always and pleasure.
[29:12] Speaker 3: This has been another edition of Money Making Conversation Masterclass
[29:15] Speaker 3: posted by me Rushawn McDonald. Thank you to our guests
[29:18] Speaker 3: on the show today and thank you listening to audience now.
[29:22] Speaker 3: If you want to listen to any episode I want
[29:24] Speaker 3: to be a guest on the show, visit Moneymakingconversations dot com.
[29:28] Speaker 3: Our social media handle is money Making Conversation. Join us
[29:32] Speaker 3: next week and remember to always leave with your gifts.
[29:34] Speaker 1: Keep winning

Shows are listed from Apple Podcasts' charts and directory, and Podcast Index where it is used. Every show and episode belongs to its publisher and plays from the publisher's own feed; this site hosts none of them.