From Solo Plates to Culinary Powerhouse: The Evolution of Charlotte's Brunch Queens

In a delightful culinary conversation that blends love, entrepreneurship, and mouthwatering food, Jessica "Chef Almost Famous" Jones and Danielle "The Brunch Lady" Maddox serve up the perfect recipe for success in both business and relationships.

This episode sizzles with personality as our guests share their remarkable journey from individual hustlers to Charlotte's premier culinary power couple. Their meet-cute story on Facebook dating culminated in an eight-hour first date and a whirlwind romance that quickly became a powerful business partnership. The chemistry between these two is palpable – a Leo and a Taurus finding perfect balance in the kitchen and in life.

Danielle reveals how she transitioned from social worker to The Brunch Lady during COVID, converting her first reluctant catering gig into a thriving business that's now served over 500 brunches. Jessica shares her sauce expertise and the game-changing revelation that ditching aluminum pans for better presentation allowed them to quadruple their prices overnight. Their practical wisdom flows as freely as the mimosas at their events – "Do one catering job and it will change your life," they advise aspiring chefs looking to level up from selling plates.

Between bites of their incredible peach cobbler French toast and Cajun shrimp and grits (which had our hosts practically swooning), the couple dishes on their upcoming "Chopped and Chewed" event on September 14th – Charlotte's biggest brunch competition featuring five chefs, 25 dish samples, and unlimited mimosas. Their grandmother's wisdom echoes throughout: "The best ingredient is love" and "never cook while angry."

Whether you're a foodie, entrepreneur, or simply appreciate a beautiful love story, this episode offers the perfect blend of inspiration, practical advice, and mouthwatering food talk. Follow these culinary queens on Instagram @ChefAlmostFamous and @Bone_trappatee and witness how they're revolutionizing Charlotte's brunch scene one perfectly plated dish at a time.

Transcript

Podcast Introduction & Hot Topics

Speaker 1 0:02

It's like. It's like it's a different type of. It's a different type of song Switch Just motion, no emotion, focus up, just motion. No emotion, focus up, only checking for cash, the energy tryna attract my man the fest in the back, investing my craft, stacking it, burying cash. My G inheriting that Naughty. But I move, attack. Too many years in the trap, been through hell and back. I really move bells all the fast Into deep light. Believe the grass. It's easy to get locked in the gas.

Speaker 3 0:34

That's why I'm on time in the gas when I'm in the gas.

Speaker 1 0:36

Call her when Reebok can match Still up in rock, so I can keeping real with you instead of rapping about killing you.

Speaker 4 0:42

Hey Swish, you gotta control the board. Now You're the board controller.

Speaker 3 0:53

Let's go y'all, yeah, cheers.

Speaker 4 1:00

Y'all is on Dangerous Cronovas and Podcast your boy, Sio McClain.

Speaker 2 1:05

It's your girl, kay, but I can't right now. I cannot, it's your boy.

Speaker 1 1:10

Swish AC Throw the dishwasher, nigga with more place than the sink. If I'm capping, I'm napping, I'm wide awake, Wide awake. Yes, that's why I'm up to them all the time. That's the reason why I ate, hey, hey.

Speaker 4 1:26

See, that's supposed to press the button. Yeah, that's the wrong one, oh my God.

Speaker 4 1:37

We got a great show planned for you guys today. As you can see, we have a nice spread and we're going to talk, we're going to eat and we're going to talk, we're going to eat and we're going to have a good old time. So, before we get into that, let's shout out our DJ Polo Polo, polo, polo, polo, yeah, yeah. Shout out to our beautiful studio audience, supposed to get a round of applause. We can't, you see, shout out to the audience.

Speaker 4 2:00

Shout out to all of you Shout out to all of you we got to do it manually.

Speaker 2 2:03

We got to do it manually. Shout out to all of you.

Speaker 4 2:05

Shout out to the audience Really nigga See wrong one God damn, god damn. You know what? Let me take this over.

Speaker 3 2:21

Nah, we can't mess with you, don't believe it.

Speaker 4 2:26

Swish. I got faith in my man Swish. He got it.

Speaker 3 2:29

Hell. No, oh, look it, say it right there.

Speaker 4 2:38

No, but you gotta toggle Between the yeah and then it tells you what each one is. So you know that's the music, and then you keep going, then you keep going. Then you see, yeah, keep going, keep going. One more, one more, yeah, keep going. Yeah, you know what I'm saying. See, there, you go, there you go, thank you.

Speaker 1 3:03

Thank you, thank you.

Speaker 5 3:08

Thank you, thank you.

Speaker 4 3:10

Thank you, Frank, Thank you.

Speaker 1 3:11

Frank.

Speaker 4 3:12

You know what? Let's keep it right there with the applause and shit. We're going to keep it right there. Keep it simple. We're going to keep it simple, man. But you know what it is, man, no matter how the podcast is, y'all are going to do this crew, man. You know what? We start off with these hot topics, what I'll catch y'all on the third of this crew.

Speaker 2 3:24

Man, you know we start off with these hot topics. Wait K, no, we gotta do something different.

Speaker 4 3:28

That was too subtle.

Speaker 2 3:29

Why.

Speaker 4 3:30

No, we gotta make it your own. But you too subtle, you're like K.

Speaker 2 3:35

Because it was that cookie, that cookie you still already Already.

Speaker 4 3:42

Oh, we're going to have a long night, ladies and gentlemen.

Speaker 2 3:44

It's going to be an amazing night. But we got hot topics with the one, the only K baby.

Speaker 1 3:51

And we about to get into it.

Speaker 3 3:52

Shit, let's go. So come talk to me. Let's talk to her, For sure.

Speaker 2 3:56

So first things first is we got birthday. Happy birthday to Rod Waze.

Speaker 4 4:02

Happy birthday. Rod Waze. Round of applause See Emotional ass nigga Happy birthday man Hit the body. Hit the fucking button, he probably did.

Speaker 2 4:15

Then we got Mario.

Speaker 4 4:17

Mario Top of the game.

Speaker 2 4:23

Yeah, because I just want to say that man is fine. I love a good chocolate man. He's having a baby right now, so we'll talk after.

Speaker 4 4:31

Swish got a fresh cut too. How old did he turn?

Speaker 2 4:39

He turned 39.

Speaker 4 4:40

39. Shout out to Mario.

Speaker 2 4:42

Then we got Demetra McKenzie, who the fuck is that? That is somebody from the Ricky Smiley Show. Let's give it up.

Speaker 4 4:52

Cut that off, cut that off.

Speaker 1 4:54

It's a good radio station. Cut that off.

Speaker 2 4:56

And then we got Breonna Stewart. She turned 31.

Speaker 4 5:00

Okay, Breonna for the WNBA. Yup, yup, yup.

Speaker 2 5:04

And then we got the great Kaylin Is that his name?

Speaker 4 5:07

Who the fuck is that she's butchering these names?

Speaker 2 5:11

It's a wrestler.

Speaker 4 5:12

A wrestler. Who the fuck is that I?

Speaker 2 5:14

don't know, I just know the Undertaker.

Speaker 4 5:16

Somebody Google this motherfucker. Who the hell?

Speaker 2 5:18

is that what's his?

Speaker 1 5:19

name who Kaylin.

Speaker 4 5:27

Is that?

Speaker 2 5:27

his name. Who watches wrestling here? Hey hey, hey, friend, don't call me out in public.

Speaker 1 5:35

Who is it?

Speaker 2 5:37

Hey, don't start with me, we just got here.

Speaker 1 5:39

Oh shit.

Speaker 2 5:41

This is Kay's hot topic. I did not ask for no help. No, not no not ask for no help. Oh shit, no, not to no, not to no, not to. What's up with you and the woman? He not even came over there and apologized to this man and dapped him up. I was woman enough to apologize. You know how hard it is for women to apologize. We never apologize, we're always right.

Speaker 4 6:05

We're always right, sucker.

Speaker 2 6:09

That's a lie. I got that. Well, I had to lighten the mood up because, you know, unfortunately today we had a school shoot in Minnesota.

Speaker 4 6:18

Yes, Today School just started. These niggas is out of it Like they couldn't wait. Okay, it's a.

Speaker 2 6:25

Catholic school. Oh my God, that's a problem. It ain't none of our schools, it's always this Well, two kids died.

Speaker 4 6:36

Oh man.

Speaker 2 6:37

That's why I said y'all.

Speaker 1 6:38

I wasn't laughing at that? I wasn't laughing at that, it was a whole other thing.

Speaker 2 6:44

It's. 17 people were injured. The shooter was a woman who graduated.

Speaker 4 6:50

A woman.

Speaker 2 6:51

Uh-huh In 2017. She was 23 years old. Her name was Robin Westman. Was yeah, because she passed away. She didn't. Yeah, she died, she killed away. She didn't.

Speaker 1 7:05

Yeah she died. She killed herself she killed herself.

Speaker 2 7:08

That's the thing I hate I hate that shit.

Speaker 4 7:10

They go shoot people and kill them.

Speaker 1 7:12

That'd be the mission of those kamikazes. That's how they do it.

Speaker 2 7:15

Well, apparently she had like YouTube. They found like an old YouTube page of hers where she actually had like a journal and she was saying it in russian. But she was basically talking about like suicide, shooting up people, like terrorist type of stuff. So what happened, I don't know. It was talking about depression, suicide, nothing in particular, um, but definitely about carrying out a mass suit. And so that goes back to what I always say please, please, go talk to somebody. You know I'm saying like you never alone, you don't never gotta hold that in, like you got people that want to talk to you, even if you gotta talk to the wall sometimes. You know I'm saying get it out, be in touch with your feelings, okay before you go did it said the age range of the kids anywhere.

Speaker 2 8:00

no, just that, she it did. No, the two that died was eight and ten, eight and ten. So it was an elementary school. Yeah, it was a Catholic school. But why did she go to an elementary school? Because she went there.

Speaker 3 8:13

Somebody did something to her.

Speaker 2 8:14

She made them teach her. Yeah, yeah, she probably got whipped.

Speaker 4 8:18

She probably went to that same school and got whipped on on.

Speaker 2 8:28

Yeah, you know, I'm saying it came back unbelievable.

Speaker 4 8:31

That's crazy, it's nasty work.

Speaker 2 8:31

So you know um before um, and then also. My second one is a woman that was found dismantled, dumped in a burning bag in 2007 is now her girlfriend is being charged with her murder 17 years later that's nasty work.

Speaker 4 8:51

17 years later yeah.

Speaker 2 8:53

so to sum it all up, basically in 2007 her hands in her head had was never found, but partial remains were found and her girlfriend at the time basically was, you know, on the run. They was from New York or whatever, what have you so they ran down to Atlanta. They didn't want she didn't want her to leave. So basically she killed her and then took her lifestyle over, like, took her over and played like the girl. So the only reason why they find it out now years later is played her.

Speaker 2 9:24

Yep Killed her and played her Um and basically she was getting social security you know section eight and all that and the girl was still getting like social security checks and like acting like this young lady Nicole. And so basically how she was caught in foul was it was time for her to go ahead and do her renewal and everything. And you know you gotta go to the doctor and take tests and stuff like that. And that's when they found out like hold away, you ain't Nicole.

Speaker 4 9:55

Her blood type is O negative. You be positive what the fuck?

Speaker 1 9:59

going on. She killed her and took her identity.

Speaker 2 10:05

She is in jail right now. Right, she is charged with one count of murder and two counts of identity fraud, and they said that they weren't really able to identify the body until 2023 when the DNA had matched. They said she left her and the girlfriend they left. You know what I'm saying. The last time they seen her was Thanksgiving of 2007. And so they ain't find her body until 2017.

Speaker 4 10:39

She chopped the ass up on Thanksgiving. I'm trying to tell you with the bacon.

Speaker 2 10:45

Well, those, right there were a little. You know a lot, so we're just going to leave those two right there. Also, my next hot topic is y'all been watching the Cardi B case that's going on right now.

Speaker 4 10:58

Cardi B had a case.

Speaker 2 11:00

She got a case about the assault. So apparently she was like in the doctor's office, if I'm not mistaken, and the young lady. I guess she thought the young lady was recording her. So the girl is trying to say that Cardi B attacked her.

Speaker 4 11:13

She did.

Speaker 2 11:14

She trying to say she attacked her because she was recording her without her permission, but she was pregnant at the time.

Speaker 2 11:21

So but my whole thing is, and I don't know all the pieces, so before y'all go pieces so you in the doctor's office you're not supposed to be recording me while I'm in the doctor's office like how do I, how does she know that she, like carly b, wanted to know people that she was pregnant? Like that's not your big or what if she god forbid? You know, something happened to the baby when she was there for that, like you were were recording that lady. I feel like I understand with being celebrity, I understand what having fame and what that comes with, but at the end of the day, people are still human and you still have to kind of give them that grace and you still got to kind of treat them like people because baby.

Speaker 4 11:59

But you do got to keep your hands to yourself, though. Yeah, you just can't. Just, even if you're a celebrity, you just can't just go punching people, and because they recording you, you're like yeah, please don't record me that once you put your hands physically on somebody, yes, that's assault, regardless who the fuck you are but she didn't put her hands on her.

Speaker 2 12:16

The girl is saying that she did and she not. They're trying to say it's a money grab, that the girl is lying oh, but the shit's caught up, oh yeah.

Speaker 4 12:22

so fuck you. Like you lying and dead Cause they're in court.

Speaker 2 12:25

Cause they're in court. If you see her on the stand first of all, the first day, the Cardi B and what she wore to court was crazy. She had a mullet on.

Speaker 4 12:34

A mullet on.

Meeting Chef Almost Famous & The Brunch Lady

Speaker 2 12:35

Yes honey looking crazy. And then her second date is on the stand, she knows she's getting examined, whatever like that. And a man is asking her like so what's your definition of a physical altercation? And she's like, well, I don't know, because that didn't happen but, I do know is that we had a verbal altercation, and verbal means that nobody put their hands on each other so party b is like giving it back right she was like and um.

Speaker 2 13:03

So then the lawyer had asked her like, okay, so what about the tapes? She was like, is it true that you asked to see tapes or whatever like that. She said yeah, because she's going around telling people, I hit her.

Speaker 4 13:14

And if I hit her with a tape set like show it.

Speaker 2 13:16

Like, you know what I'm saying.

Speaker 4 13:18

Yeah, this is a win for Carly. Yeah, it's a win for Carly and apparently, yeah, it's a wonderful carly and apparently the girl had like cancer.

Speaker 2 13:23

She wasn't even recording carly, like that's why she trying to say like she shouldn't have went that far because she wasn't even looking at her. When was it supposed to be? You know you got a mic like jess.

Speaker 3 13:34

You know you got a mic in 2017, I thought I couldn't be on this cause.

Speaker 2 13:40

Then I started no, no, that's why we give you mics listen but stay on the mic one more time, because what we did not do is get to introduce the other.

Speaker 1 13:51

Because I was going to say you forgot about. Oh, okay, go ahead.

Speaker 2 13:55

Well, I'm finished with my hot topics.

Speaker 4 13:58

Okay, here you go. I didn't know you was finished. I thought you were trying to interrupt it and then try to bring it more. We're going to bring him on because Jess already know what the fuck goes on.

Speaker 3 14:05

She ain't new, she's new, she ain't new. You ready, I was born ready.

Speaker 2 14:12

Bow, bow these two sitting together. I'm nervous.

Speaker 3 14:18

There's no way, there's no way, I know you ain't nervous.

Speaker 4 14:21

You nervous. We're about to make y'all more nervous now. Welcome to no Advisory.

Speaker 2 14:27

Welcome to no Advisory and I'm just playing. So we have these beautiful, amazing, talented adventurous, we have well-educated, we also have money makers Mind, mental movers.

Speaker 4 14:44

Do I need to go on? We also have money makers. That's it, mind. Mental movers.

Speaker 2 14:47

Do I need to go on?

Speaker 4 14:48

Hey, fuck all that shit, I don't give a fuck what you just said oh, I do, I like all the words. Yes, Listen, man, here in Norvise, you know this. We bring that in three simple ways. Three simple ways Let the people know who you are, where you're from and what the fuck you do and what the fuck you need. See told you, K.

Speaker 2 15:03

I had it a little bit more nicer.

Speaker 3 15:06

No, we like it all the way.

Speaker 4 15:08

Fuck it.

Speaker 3 15:08

All right, stink or jiggle Okay.

Speaker 4 15:10

I like that. I like that, oh stink, or jiggle.

Speaker 2 15:13

No, it's your turn.

Speaker 3 15:15

Oh, stink or jiggle. My name is Jessica, also known as Chef Almost Famous, and I'm from Baltimore.

Speaker 4 15:23

Why you talking like?

Speaker 1 15:24

you're rapping and shit.

Speaker 4 15:25

Baltimore in the building.

Speaker 3 15:27

You know what I'm saying, just let me be one with my shit. I love it. I host, I can cook my motherfucking ass off and I just love a good time. And, oh, this is my passion. I love, love, love to see the reactions of people eating my food.

Speaker 5 15:49

so yeah, I'm a chef and that's what I do it's your turn, bookie bud it's your turn, bookie bud my name is Danielle Maddox, also known as Danny B, also known known as the Brunch Lady, the Brunch Lady of Charlotte Well, south Carolina, tennessee, wherever, because I travel anywhere. And what I do, I hustle, I do everything. I love to cook, shoot, I social work, love to make money. So yeah, and they got blunts on the french toast. Cinnamon twist, cinnamon twist, cinnamon twist this nigga here they do look like too nice with blunt stuff

Speaker 2 16:39

perfectly rolled, too perfectly rolled, so I heard that you guys have an amazing event coming up, so I want to go ahead and see if we could talk about that a little bit. Can you tell us a little bit about where is it going to be, at what time in the place?

Speaker 5 16:56

so we are having. I haven't heard of this going on in charlotte ever. This is going to be the biggest brunch competition day party in the east of the United States. Okay, yes, it's going to be at the Bellhaven Venue, 8470 Bellhaven Boulevard. Yes, from 2 to 6 on September the 14th, we have five amazing chefs in Charlotte. Yes, from 2 to 6 on September the 14th, we have five amazing chefs in Charlotte. They're from different areas in the eastern part of United States.

Speaker 3 17:34

Eastern North Carolina, just really, really good, hand-picked chefs that are very, very excited. They're competing for $1,000. Um, we have some amazing judges. It's just something. Uh, originally it started because I wanted to compete and then, like the second I met her, I was like, oh, you're a chef, I want to have a competition. So we thought it was just going to be the two of us and then we just wanted to make it a little bit bigger because we already have a name. Uh, we just wanted to highlight some others and so then we just started taking applications and we chose the five best.

Speaker 3 18:15

Uh, they're not. They're, they are celebrities. That's what we'll call them. Um, none of them have no names, like you know from you know, it's not no huge name people, but it's people that we believe in. They have uncommon grit. Um, they are hustlers. A lot of them sell plates. They know what they're doing as far as cooking. So we're just really, really excited about this. This is not the last event. Um, it is september 14th. It's just gonna be a good time. I mean, everybody's going to have on their good clothes. Dj Hef is going to be killing it. It's just going to be a really, really fucking good time and the tickets include.

Speaker 5 18:55

Tell them what the tickets include, yeah, so you probably have never heard of a cooking competition where the audience those who are actually coming, the guests are able to try all of the cuisines that the chefs are making. So not only that we want a treat for the chefs to be able to compete against for the $1,000, but also a treat for the guests. So not only are they going to eat good, they're going to drink good because we got bottomless mimosas and they're also going to have a good time with our DJ, dj Hef.

Speaker 3 19:27

Come on, so the tickets right now is $65 for one ticket, but if you get more than one ticket it's only $50. So nobody will come to an event like this by themselves, and I mean tickets are selling fast. We said that the tickets will stop being sold on the 12th, but I'm not sure if they're going to last that long. But you know, if you've seen it, you already know if you want to come or not. We understand people don't get paid until the Fridays, but there's going to be a time where we're just like there are no more tickets because it is a capped event and it's only a certain amount of people that can come. But it's an event. Nobody has ever heard of this. You've heard of a cooking competition, but you haven't heard it be specific to the number one meal, the most anticipated meal, the meal that makes people so fucking happy. Sunday fun day lit. Bring your bitches, bring your niggas, bring every motherfucking bite. It's just going to be dance around, unlimited mimosas, it's just the value in it.

Speaker 3 20:22

and just to see the passion of theas, it's just the value in it. And just to see the passion of the competition, it's just going to be a really really good time.

Speaker 4 20:28

Did you say unlimited mimosas? That's it.

Speaker 3 20:31

We are not saying no. As soon as you walk in the door, we got the glass for you. What kind do you want?

Speaker 1 20:37

We got bolognese. Look at that little face.

Speaker 4 20:41

It's there.

Speaker 3 20:42

Salivate. He's like, oh, and we have. So, basically, the categories, they already know the categories. The categories are pre-selected. Creativity is the only thing that's gonna win this we have categories like under the sea uh, what's under the sea?

Speaker 5 20:59

something seafood related? What's your expectation? What's your expectation? What's your eggs?

Sampling the Delicious Spread

Speaker 2 21:05

expectation. Look, she asked all my questions. I was over here just nodding like girl. Yeah, we're going to give you the rundown. Yes, give it to us. We have hash shit up.

Speaker 3 21:19

That's going to be something that has potatoes. We have the chef's wild card. That's whatever they think is going to win this competition.

Speaker 3 21:28

Um so how many rounds is it? So? There aren't rounds, they know exactly. So they'll be bringing their selected uh, also five rounds, five categories. So everyone in the audience will have at least 25 hearty samples of every, every single thing. That the ultimate. So we have our live lit studio audience. That's the tickets that you all will be purchasing. But then we have like executive judges, um, that will be determining. You know, like tallying stuff up, so everybody will, at one point, be a judge. The audience will judge one strong category we haven't decided which one, or haven't put it out there and then the executive judges, who are foodie influencers in Charlotte, they will be deciding who takes the win.

Speaker 4 22:16

So let me get this straight. So there's no live cooking. They're going to have their pre-set meals already.

Speaker 3 22:22

Yeah, just because of time, like to be able to cook that amount of food. It just makes sense At the end of the day, people don't care if it's live. They want to be there. They want to have a good time. They want a limited mimosas. They want to laugh with their friends.

Speaker 1 22:34

They want to eat.

Speaker 2 22:37

They want to eat.

Speaker 3 22:37

They want to give content. So the food will already be done. It will be warmed up. These are be done. It'll be warmed up. You know we'll. These are all chefs, so they understand, like how you know we cater, they cater, so they'll everybody. I'm sure that you've been to an event like the little appetizer plate, so you're at 25 of them. Shit. You're gonna be fooling shit, dancing around and drunk and drunk and lit I ain't gonna lie.

Speaker 1 23:02

I'm definitely coming and I'm bringing one of my thick drums. Oh, the thick drum Eason's going to be in there. I'm bringing somebody, I know that's going to eat. You got to bring somebody that's going to eat. When I look at her plate I'll be like damn.

Speaker 3 23:15

You hear me, so we can eat in peace. We got Baltimore in the building, new York in the building, like it's so many people coming. She got South Carolina coming. We just getting so much love because it's just, it's unique. People always say it ain't nothing to do. Come to something like this. You've never seen it before. If you've seen it before, show me, like I think I'm Show her, show me, I dare you, show me who's had a competition like this. Now we've seen the chop and stuff like this, but something where they're specifically choosing brunch and we know that every single person is eating Bitches, niggas. We love brunch.

Speaker 4 23:50

It's always a brunch. It's the excited, it's the man and it's on Sunday Brunch on Sunday.

Speaker 2 23:56

Well, you know, it's always Sunday fun day, baby. That's where I get my good two-stepping in.

Speaker 3 24:01

Oh, I mean, we can't wait when we if you look at the event right, first thing that should say is come with your motherfucking good clothes on, because these people are coming to look good, like we want this to be an experience. Like a thousand dollars, the summit may not be a lot, but these people are working hard for this and it's just something to do, it's something to be. It's bragging rights. You don't understand. We cater. I don't have to fucking do another job ever in my life as long as I continue to cater, because that's how much money is in it.

Speaker 3 24:31

So if any of these people that were used to selling plates start, you know, transitioning to catering because it only take one time for the internet to see that you do that it's going to change, change your life. So we are excited about that opportunity. It's just something we're passionate about. It has been rocky, it's not been easy, but the shit is going to be lit and just something to be proud of, and it's going to be exciting for you all to be a part of it too.

Speaker 4 24:58

I have to ask before we get into the other further questions, because I know this young lady for a while. You wasn't even in this shit before. If we we know home of the 90s. It was an incredible museum, incredible idea, like we used to throw events there, parties there, podcast, all types of shit. We went down at this museum. What made you say I know you're talking to Polo earlier like that was my first event. Like what made you say, yo, i'ma give up that and go into this.

Speaker 3 25:29

I'm a money maker so I've sold Spike Lemonade before. A lot of people know me from that. I do things where I don't have to beg you to do it. I don't have to beg you to come to my museum. It's I do things that everybody wants to do and it's not like just black people want to do it.

Speaker 3 25:47

The 90s who does not love the 90s? And I did it right in covid because the world needed brightness. When it come to me, when people see me, I always try to keep my name the same way yo, you know, jessica, that little ass bitch, she'd be so fucking hype, you know, but she'd be getting that money. So I always cooked in covid. And then one time this is when dj polo was like I see you at a big event. Your food was good as shit and he was like you was dressed up, I don't know. He said something, what he said, something that struck me. I'm like that was my first event, so let me tell y'all real quick.

Speaker 3 26:25

So I was at Monarch and the DJ was like who make a hundred thousand? So people was raising their hand who make a half a million? When he said who make a half a million, there was still people raising their hand. I said whatever number he go to whoever got the most money in this bitch, I'm going up to them. He said who make a million? This man stood up. He like I do. Polo, you made a million it was my man Polo.

Speaker 2 26:53

Hey Polo, can I get $2?

Speaker 3 26:54

I was looking for $40. He said yeah. So I walked over to the young man and I was like what do you? And he was like what you mean? What do I own? I was like you can't really make a million dollars working for somebody else. He was like, well, I love your confidence and your humility. I'm like I don't care if you got a million dollars, there's some way that I could get something. And he was like well, take my number down, I own financial institutions. So, Mr Rob Davis, thank you. He gave me my. So basically I was at, I got a little part-time job at the airport and he called me. He was like you know everybody, I know you know everybody. Do you know a chef? And then I'm like I know this man got money.

Speaker 2 27:32

I'm like I ain't letting nobody take that shit.

Speaker 3 27:35

I said guess what? I know a chef, I'm gonna give you her information. I sent her his information, uh, but I say give her his information uh but I said give me an opportunity.

Speaker 3 27:48

I want to come cook for you and your wife. He said come on. I went over there. Oh, because the event he was having his annual hiring all his sales reps the biggest sales rep there's 125 of them. He was giving them like their annual christmas party. So I'm like I'm going over, I'm gonna come over to your house, I'm gonna make you a five-star premium meal. And that's what I did. And he was like you know, I sent him the invoice. He basically was like this is some of the best food that I ever had. I gave him the invoice and the invoice was big as shit and he was like where do I send the deposit? I said, for now on, I am that shit. I was so proud of myself, so stressed out, but I told him. I said I never did nothing this big, but I have belief in myself.

Speaker 3 28:29

I'm going to do it, your people going to be begging for me, and I got the event again coming up in December and it's even bigger than it was before. Hit the button.

Speaker 4 28:35

Hit the button. Hit the button.

Speaker 1 28:39

Hit the button, so I'm a chef.

Speaker 3 28:49

That's show, that's fucking dope. That was so. This is very recent. This is me charging is like very recent.

Speaker 3 28:51

It was um december, so december will be one year. But thanks to her, I made a, because she's been doing this and she's been doing it on a like a larger scale. So she's like uh-uh, we don't do that, no more. We, our presentation is what matters. I mean, I always had good presentation, but she's like we don't use aluminum pans. And as soon as I stopped using aluminum pans, that's when I was able to charge like quadruple the amount. Because, it's what people see that they like.

Speaker 4 29:15

That's how I started Speaking of presentations While you ask the questions, kay, let's indulge a little bit.

Speaker 2 29:22

I think y'all should. So we're, going to get into our topic for you guys, which is a little personal, where we find out who's in the kitchen.

Speaker 4 29:34

Who's in the kitchen? Who's in the kitchen, matter of fact, when y'all get a plate and a thing and while y'all talk, we're going to eat.

Speaker 2 29:43

There you go. I'm in the motherfucking kitchen. Look he's in the kitchen, so um.

Speaker 4 29:52

Y'all think I'm playing right.

Speaker 2 29:54

Keep the question, okay so, for my lovely ladies, I have for you what is your first memory of food that made you fall in love with cooking?

Speaker 4 30:07

Oh, good question.

Speaker 3 30:11

Make sure you get that sauce.

Speaker 2 30:13

Yeah, put that in there. There you go. That's it. Can I have a little bacon?

Speaker 4 30:17

Wait, what do we have here? Before you answer that question, what do we have here in the spread?

Speaker 5 30:21

So right here on the top we have peach cobbler, french toast, okay, with some cinnamon. That he said was like little blunts, but they cinnamon twist. We have some candy bacon here. Then also we have the Cajun shrimp and grits.

Speaker 2 30:38

I want some of that right there. Creamy, cool, not gritty. You put buttermilk in your grits.

Speaker 5 30:46

No, not buttermilk, but heavy whipping cream, Butter cheese, all of that.

Speaker 2 30:53

We got to talk behind the scenes because I got a little secret that I do, I feel like my grits is like that.

Speaker 3 30:57

Oh, okay, Listen, if you teach us.

Speaker 2 31:00

I got a little. She said she don't do none of that stuff that y'all talk about her behind closed doors.

Speaker 4 31:10

That's what she said Wait, hold on, god damn, what do you got? Can you break them past it down Get?

Speaker 2 31:21

used to it. This is a live review right here, but do you guys want to answer our question for us?

Speaker 3 31:28

What was your first memory of?

Speaker 2 31:30

when you first started cooking or knew that you was going to love cooking for people.

Speaker 1 31:33

Ooh.

Speaker 5 31:37

So I would say back in college. So you know, going to college you broke until you get that refund check. So I learned quickly how much of a hustler I was in college. So I went to University of Rock Hill, south Carolina, graduated with a BSW, which is a Bachelor in Social Work. So Social Work by the week and then on the weekends I'm a caterer.

Speaker 5 32:08

Or whenever they need me. So going back to that, just you know I have work, study doggone doing here and also selling plates. I first started selling plates when I was in uh with the university, and these wasn't no meals. I mean, shoot, in college you didn't really have no kitchen area like that, maybe just a stove, maybe like a kitchenette. So I sold Philly cheesesteaks and then it just went up from there.

Speaker 4 32:38

People know me for food. You sold some Philly cheesesteaks.

How They Met and Fell in Love

Speaker 5 32:40

Yeah, steakums and people was paying $15 a plate for that?

Speaker 4 32:44

What was the ingredient? What did you have in your Philly cheese? What's in your Philly cheese, girl?

Speaker 5 32:52

I love a good Philly cheese. So there was steakums, but I made them so good. They was like doggone, this the real thing American cheese, green peppers, onions and some fries, and then it just went up from there. I was doggone making egg rolls, lasagna, spaghetti after that, and then, mm-hmm, the dorm.

Speaker 2 33:10

Who cooked this?

Speaker 3 33:10

bacon. We both get it in and we cook everything. Who cooked this bacon like?

Speaker 2 33:16

this, though, because who cooked this bacon? I got questions to ask. Everything tastes so good.

Speaker 3 33:21

We know it tastes so good because we taste the food and we be like God damn every single fucking time.

Speaker 2 33:26

God did say my prayer, did you say your I?

Speaker 5 33:29

don't think so.

Speaker 4 33:32

Amen. Thank you, Jesus Amen. Just give as good as you have. Thank you what.

Speaker 2 33:36

And for you, Miss Ma'am, when was your moment?

Speaker 3 33:39

I don't really have a moment. I will say COVID People were have a moment. I will say COVID people were looking on TikTok and giving recipes. I'm amazing with a sauce. I will fucking sauce anything. You need my sauces. I make a lamb chop with a honey bourbon drizzle, like every sauce I make is just so good. I want to be like in a sauce competition like so I guess it would be just like creating sauces.

Speaker 3 34:12

If you need a sauce for something, everything for me deserves a sauce. Look how much sauce is in the shrimp and grits. Look how much that peach sauce is. It's even a little sauce on the bacon.

Speaker 1 34:23

What's your favorite sauce?

Speaker 3 34:28

So my favorite sauce is going to be a crazy sauce that I make, that's the honey jerk Honey, jerk the honey jerk. Yeah, honey, jerk and that's on the lamb chops Just yeah, what's on that sauce?

Speaker 4 34:44

What's this right here that?

Speaker 3 34:46

sauce is um.

Speaker 2 34:49

I need a little.

Speaker 5 34:50

The French toast.

Speaker 3 34:51

Yeah, it's like a peach sauce.

Speaker 4 34:53

Lord have mercy. Cinnamon peach.

Speaker 1 34:55

Jesus Christ. Okay, what's the?

Speaker 5 34:58

best honey mustard.

Speaker 1 34:58

What brand. Because I'm a honey mustard connoisseur.

Speaker 2 35:01

Homemade, homemade. I agree. A honey mustard connoisseur, homemade, homemade. All right, girl.

Speaker 1 35:05

But if you had to choose from, like a restaurant or a store like cookout or like, or a restaurant which one?

Speaker 5 35:11

would it be Anything but Kraft?

Speaker 2 35:14

Anything but Kraft.

Speaker 3 35:16

Food Lion got a good brand too.

Speaker 5 35:18

Kraft is the worst when it comes to dressing the sauces. Yes, I love Kraft.

Speaker 3 35:24

I mean, I love Food Lion, food Lion.

Speaker 1 35:26

Food.

Speaker 3 35:26

Lion got a little golden steak zesty shit. We mix that with everything else, and then that's how we make the little jerk sauce.

Speaker 4 35:35

I'm going to tap in. I'm going to tap in. Oh yeah, food, lion or Publix.

Speaker 3 35:39

I love Publix. Publix keep costing too much.

Speaker 5 35:41

Yeah.

Speaker 2 35:45

We ain't got no stamps. Their food is the best, though, but their food is everything. I love Publix.

Speaker 4 35:48

I'm a Publix girl. Publix got some good food.

Speaker 2 35:50

Look at her face. It stretched you out just talking about it, even at lamb chops be little as shit like that.

Speaker 3 35:56

Be just straight up.

Speaker 2 35:56

That's God and shit, they be so little.

Speaker 3 35:59

Like yo, you got one little bite.

Speaker 1 36:03

I'm a nigga, right, I eat out all the time. Wait, nigga. You know what I mean. I might go out with a little John one time. You know what I mean. I only tried to cook for him once and I messed up the macaroni. It might still be stuck to the pan to this day. Can you teach somebody who is not like?

Speaker 4 36:26

good at cooking. How to be a good chef.

Speaker 2 36:26

Yes.

Speaker 1 36:27

Like I'm bad.

Speaker 5 36:30

You have to be able to follow direction and listen. If you can do those two things, you can pretty much learn anything.

Speaker 1 36:38

I work at Cheesecake and I like I walk on the line and steal food a lot.

Speaker 3 36:43

Allegedly.

Speaker 1 36:44

So they don't have Thomas on the line and steal food a lot allegedly, allegedly so they don't have thomas on the on the oven and stuff like. How do you get to the point where you just know something is done? You can just tell medium rare, from well done to raw like without a timer.

Speaker 3 36:58

I need thomas the look and I mean as a chef. You have to have time like everything, like your chicken needs to be to 165 degrees, like everything has a a point where it's come like complete. What's the word?

Speaker 5 37:13

done, finish and just having a system. Once you do things over and over and over again, you'll know just like that.

Speaker 3 37:19

you know, you put your chicken on 410 for an hour and then you start getting that crisp on top of your big chicken.

Speaker 4 37:28

How did y'all initially meet? I know you went to food. Now that I know you're in the food, you was already established before her in that realm. How did y'all meet? And then, how did y'all know once y'all met? She's blushing.

Speaker 3 37:48

Hey, like she's blushing, y'all not gonna believe how we met go ahead, go ahead so um it's a very interesting story we met on facebook

Speaker 1 38:01

that's the best place to meet somebody. Facebook dating that's not on Marketplace.

Speaker 3 38:06

Not on Marketplace. I was not buying a food truck from her and fell in love. So I found it and I was like, ooh. So on my profile it was very specific. I said I want somebody that loves to travel, that has a career that people like and that dress well. And I was like, ooh, I like her, I like how she be looking, oh, and I said that you have to have a picture on there without just filters. And I was like, oh, a lot of her pictures don't have filters.

Speaker 2 38:32

I was like oh shit.

Speaker 3 38:34

So I gave her a little yank, yank, yank. What?

Speaker 2 38:36

was it what you gave her?

Speaker 3 38:39

I gave her a little yank yank yank.

Speaker 5 38:41

What? What's that right there? Which one is that?

Speaker 4 38:43

one on here I don't know what sound effect that shit is. You can't even tell.

Speaker 3 38:49

We have to record you. It ain't on here. So I told her I was like we can go to brunch, we can walk around the mall or something else I said we could do Go get coffee, oh, go get coffee. And she was like I cringe at the idea of brunch, it's my part, part time job or something. And I didn't catch what she was saying. So I was like never mind, scratch, all that we can go to. Y'all ain't gonna believe this Salvation Army thrift store, oh my god.

Speaker 3 39:19

I love that at what time, though? At 10am? That's a great time, that was good. At what time, though? At 10 am? That's a great time. That was good, I loved it. So the date lasted for how long?

Speaker 5 39:33

Eight hours.

Speaker 4 39:34

Y'all was Salvation Army for three hours. No, no, no, we weren't at Salvation.

Speaker 3 39:38

Army for eight hours. The date was eight hours.

Speaker 5 39:41

We went to about seven places. We went to meet my mother. We went to this On.

Speaker 3 39:45

We went to meet my mother. We went to this this was even deeper than lesbians. I've never been on nothing like this. And we went to like the, the chef store we was just in. I even took a picture with her and I was like would you ever have two pictures? I just want to say, if you not coming like this.

Speaker 2 40:14

I don't want you. Okay, sir, If you don't want to take me to go meet your mama on the first day, I don't want you.

Speaker 4 40:22

That's nasty rope.

Speaker 1 40:25

They get like that sometimes they get like that, sometimes they get like that.

Speaker 3 40:27

So I guess, when you know. So my thing was, I knew no, no, no Shit, Look they not playing.

Speaker 5 40:35

They all be playing. That's the audience. I thought they made it fun.

Speaker 3 40:39

No it's not, it's bad. No, no, they keep looking at it, this live studio audience about to fight him, right? I don't know why y'all bought him. Chris Martin, you're going to have to cut it in half man, I knew that that was about to happen. I'm like these people are going to try to fight you over there. I'm over here watering. Oh yeah, we're very used to the fight happening.

Speaker 1 40:59

It's like I bet you won't eat me right now. I get mad at me like I ain't having a conversation with you, yeah.

Speaker 3 41:05

I was like yo, all the French toast keep on going away, and I'm like it's over here.

Speaker 2 41:10

There's like two plates over here.

Speaker 3 41:11

The shit is so good though Y'all got to taste it. Sorry, go ahead Because you don't know. Oh, I was just saying that I already knew. I knew it instantly, Like on our second date, we were talking about marriage and I don't just talk about the second day. I think it was probably second. I moved in on the third.

Speaker 4 41:29

No way no way, no way.

Speaker 3 41:30

The third no, that's exaggerated yes, yeah, so we moved in and no way you said the third day.

Speaker 4 41:49

Was this really the third day I?

Speaker 3 41:51

guess after the first date we went to I had to go to baltimore then I came back and, oh, she had to go to work but I had a big. I was making seafood salad. That's like my specialty and the seafood salad. I was like um, can I just stay at your house so I can make the seafood salad? And she just said yeah. So I was like I'm in here, oh my God, I'm going to rock it.

Speaker 2 42:20

Take me through there.

Speaker 4 42:21

Take me through there, wait, hold on, hold on. Let's get her a mic. Let's get her a mic, let's get her a mic. Let's get her a mic. We got it. Wait, no, no, no, we got a live studio mic, don't we got a live studio on this mic? No oh okay, I'm talking about Eddie, that ain't popping off. I'm talking about.

Speaker 3 42:39

Eddie.

Speaker 1 42:39

I'm talking about.

Speaker 3 42:40

Eddie, we don't have to put the food up because yeah cover that that bacon is.

Speaker 4 42:46

Oh my god I just want another piece. Nope, nope, nope.

Speaker 1 42:50

I drank that bowl of good. That's right man, nope that shit.

Speaker 4 42:53

Yeah, give him Well Shit.

Speaker 1 42:57

They don't want him to have the mic or the food.

Speaker 2 42:59

They don't want him to get out. They don't want to have nothing.

Speaker 4 43:03

You gotta give him his mic back. We ain't gonna get no bacon, no grease.

Speaker 2 43:06

I don't have nothing you got to give my mistress's mic back.

Speaker 4 43:08

Okay, we ain't going to get no bacon no, grease, no nothing. I understand it ain't no pizza going around?

Speaker 3 43:16

For the couple. I didn't know you guys were a couple right, so you went to her profile and she advertised that she was in the life. Oh no, she ain't have nothing on there.

Speaker 4 43:26

So you just went on ahead and did it. That's why.

Speaker 3 43:29

I fuck with her extra hard because she said I'm like alright, so you like men or women? She's like oh, I like men, I'm like. So how I end up right here she said I ain't put no preference on that, I wanted with a woman. No, that's right, chef, that's how you pull up.

Speaker 2 43:51

That's how you pull up, that's how you pull up. That's how you pull up. What's going on? Wait a minute.

Speaker 3 44:01

Hold on. I got another part to the question. So I got another part to the question. She never even thought about it, oh wow. That's that cooking connection it is I love this shit here.

Speaker 4 44:12

Oh shit, what the fuck.

Speaker 3 44:16

You don't want to talk about the sign, because we really don't get along. We really don't.

Speaker 2 44:21

Y'all don't get along.

Speaker 5 44:22

We get along so well and we don't get along. It's just crazy.

Speaker 2 44:26

Are you the quiet?

Speaker 3 44:27

one.

Speaker 5 44:27

But, it works.

Speaker 2 44:28

Or is it the rose reverse?

Speaker 5 44:31

We're both extroverted. She's just more extroverted than I am. What's your sign? I'm a Leo. My birthday just passed. It was August the 19th. Happy birthday, happy birthday.

From Hustling Plates to Culinary Success

Speaker 4 44:41

Hit the button. Hit the button I had it Leo, they controlling me, hit it again, hit it again, leo's be so controlling, we be so controlling.

Speaker 5 44:54

Oh my gosh, we're leaders.

Speaker 3 44:59

We're leaders.

Speaker 1 45:00

I'm a Taurus, oh hell, no, I think I put my voice on.

Speaker 3 45:03

It works, but it doesn't.

Speaker 4 45:05

But then it really really really does, because we are very stubborn individuals.

Speaker 3 45:10

I just say we don't let a motherfucker play with us.

Speaker 4 45:13

No.

Speaker 3 45:13

And then I mean we're really outspoken.

Speaker 4 45:16

We just you know. Taurus, oh Taurus, we just wish it out that you know, may not be kind to the air at times, but fuck it.

Speaker 3 45:23

And people love us Absolutely. Y'all are very needy, absolutely.

Speaker 2 45:28

So what's your sign?

Speaker 4 45:28

Yeah, what's your sign.

Speaker 2 45:29

Virgo.

Speaker 3 45:31

Needy, that's y'all favorite line. It's your birthday.

Speaker 1 45:33

Virgo's the best sign.

Speaker 3 45:35

Yeah, my brother's a big quotation mark Virgo's the best sign.

Speaker 5 45:46

But Leos are good partners though.

Speaker 3 45:47

Okay, they're going to take care of home always. Y'all probably balance each other out. We do. We're a lot alike but very different, and we just believe in each other.

Speaker 4 45:51

We got to be having like cook-offs in the house. Like yo, I can make this better than you. Yeah, that's what I'm saying who cook better don't lie, who cook better?

Speaker 5 46:04

that's hard because we both have specialties, we both have things that either one of us may be better at.

Speaker 1 46:13

Macaroni.

Speaker 5 46:14

Macaroni.

Speaker 1 46:15

Thanksgiving macaroni though.

Speaker 3 46:17

Me, she's the macaroni champion.

Speaker 1 46:19

Potato salad.

Speaker 3 46:19

Hold up, I am.

Speaker 1 46:22

Fried chicken. Go ahead K. What is that?

Speaker 3 46:23

Me Tuna fish Me.

Speaker 2 46:28

I need that seafood salad so I just forgot to ask you. But I want to ask you right now where do you get the name the brunch lady from?

Speaker 5 46:39

so brunch is my specialty. That is the cuisine that I first started out with. So, basically, how I started was during COVID, doing social work. At the time, because of the shutdown, we were not going to homes and stuff like that, so I would just cook. And what I did when I started out, I would just, uh, put on facebook and instagram what I cook for dinner.

Speaker 5 47:10

And one of my co-workers was like, hey, you know, because of the shutdown, there's no restaurants that we can go and eat. So my daughter's graduating, can you cook brunch for us? Um, and we're gonna have it at the house. And I was like, uh, I don't cater, I just, you know, make dinner for me and my family at home. But you know, I guess I'll try. And then what happened was I went there, I didn't know nothing about catering, like making something for like 25 people, but, shoot, I put that stuff on the table and took a picture and it just blew up from there. So I always tell people I don't have no out-the-mud story. It was really just by chance and me believing in myself and me just posting the picture and things shot up from there. And so after that and here we are in 2025, I've done over 500 brunches since oh yeah, I have done an investment.

Speaker 3 48:06

Hit the clues, bomb Dun dun dun, Dun, dun dun oh.

Speaker 2 48:15

Because she's that.

Speaker 4 48:16

She's the tab of the brunch.

Speaker 3 48:20

So I really feel like she has changed the way that people view brunch. She does, like I said, big events like weddings, birthday parties, so she made me start tapping into brunch. I just did a 75th birthday. People just people love breakfast foods at any time of the day, every single time of the day it's like and they really like the lunchier side of brunch, so then that's dinner, because why somebody always got to add a lamb chop to something?

Speaker 2 48:48

Like why did?

Speaker 5 48:48

the person with the lamb chop ever come to breakfast.

Speaker 3 48:50

So me too, me too, me too, so Bad bitches love brunch.

Speaker 2 48:54

I do. I have a love for breakfast because I, you know, I'm from the hood, and so when mama didn't have it, she would make breakfast for dinner so for us yeah, it was the cheapest meal. That was what she could afford at the time. So for us brunches I like brunch and like pancakes and all that like that's always been like a, and that was the first thing I actually learned how to cook was pancakes, because that's all we had. My mama kept some pancake mix.

Speaker 3 49:17

We was gonna eat something.

Speaker 1 49:18

I can't make pancakes that good just add water, it sticks to the pan.

Speaker 3 49:24

Oh see, that's the problem it don't flip, good, then the bubbles do wrong. I just don't. That's not even on my menu and I don't really do too much fried food either. No, my sister, when we was younger that's my sister over there y'all, we got, we got an older brother.

Speaker 1 49:41

We used to always be in the house making pancakes, and pancakes was fire.

Speaker 3 49:46

My shit was dirt I was the only one cooking, make pancakes.

Speaker 1 49:49

Well, you already admitted that you're not a great cook. So hey, yeah, but I just, I just I feel you with the can't make pancakes thing, like I can't flip them either.

Speaker 2 49:56

I couldn't make grits for the longest. I could not make grits for the long I used to burn them or they was gonna be too, too watery. So I got a good crowd question for everybody what is the one food like your first thing that you learned to cook? What was the one thing that you first, when you first came in? What was your first? What was yours?

Speaker 4 50:17

No, that was the sister.

Speaker 2 50:19

Okay, what was your first? Thing that you learned how to cook Rice.

Speaker 4 50:23

Rice and I couldn't. I was fucking up rice, I couldn't make rice for shit.

Speaker 1 50:26

A lot of people can't make rice. I heard a lot of females say they can't make rice. A lot of people can't make rice.

Speaker 4 50:33

Rice is like a staple.

Speaker 3 50:34

You gotta have rice for everything she make her rice in the oven.

Speaker 4 50:39

In oven. Yes, wait, hold on.

Speaker 5 50:41

How do you cook rice in the oven? So easy?

Speaker 3 50:44

Wait, you cook rice in the oven, so easy. Wait, you cook rice in the oven. In the oven, she the first person to cook it.

Speaker 1 50:47

All you got to do is it's really a thing how it is so easy you got a good one.

Speaker 5 50:53

You got a good one girl, so basically, you just, you know, put the rice in a pan, you measure it as far as with the water, make rice in a pan, then you cover it yeah, like you can cover it on the stove.

Speaker 4 51:06

Yeah, yeah. So what's the difference in texture from the stove to the oven? It's the same.

Speaker 5 51:17

I feel like it tastes better from the oven than on the stove because easily on the stove it can turn mushy with just one false move With the rice in the oven. You can check it If it's a little crunchy, you add water and put it back in the oven. You can check it If it's a little crunchy, you add water and put it back in the oven.

Speaker 4 51:29

That is a gem. I'm really bad at making rice.

Speaker 2 51:32

I can really cook my butt off. I cook like somebody's grandma. I clock it. It's a Thanksgiving dinner in the turkey, so I know I'm that For sure, but I got a rice maker.

Speaker 5 51:45

I can't make rice on the stove.

Speaker 4 51:47

I can't Burn the green button. No, the green button, that's blue Nigga.

Speaker 2 51:54

We got to be here.

Speaker 3 51:56

We got one job, swish One job, one fucking job.

Speaker 4 52:00

He full. Look at him. He ain't no more good.

Speaker 3 52:05

She's not letting that little piece of French toast go, though I see you see that I'm holding on to it. I'm trying to make it last.

Speaker 2 52:11

I really want another piece of bacon, but I'm trying to watch my figure.

Speaker 3 52:15

The bacon got thin. They going to hate y'all, because every time they look over here they get so angry.

Speaker 2 52:19

I didn't touch nothing and I've been over here guarding it. Great, I didn't touch nothing.

Speaker 4 52:24

Speaking of oh go ahead Kay.

Speaker 2 52:26

Okay, so I got one more, just kinky question, and then we're going to get into some other stuff.

Speaker 4 52:30

But just my last kinky. Should I close my ears on this one? I'm more than sarcastic by how the fuck you done got her. Yeah, I tried to figure it out.

Speaker 3 52:41

They hate that. She doesn't even.

Speaker 2 52:44

She done put on a rainbow I had so many questions, but we gonna talk about that off the pod, okay. Okay. So Scenario you have a client that called Right, they want you to come and cook dinner for them, but she want her to do it naked. Is you letting her do it? How much. They got here. We go opposite. They call, they want her. They said 50k, 50k 50k, oh yeah.

Speaker 5 53:23

I'ma just be outside, though, just in case. She said 50K, oh yeah.

Speaker 2 53:26

I'ma just be outside though, just in case. Just in case you know. She said I know how she got me. You want dick?

Speaker 1 53:33

You're gonna make that motherfucker look like Marilyn for 50K.

Speaker 2 53:37

We'll do a little two-for-one for 50K.

Speaker 3 53:41

That's how it take. Is 50K.

Speaker 5 53:43

Make it 100.

Speaker 3 53:44

I mean, you ain't even got to give me that much.

Speaker 4 53:47

Don't sell your shirt, don't sell your sub shirt. I just want to see the contract. Oh, you got to sign NDAs and shit. Yes, yeah, you got to sign an NDA.

Speaker 5 53:56

And you got to have a deposit.

Speaker 1 53:58

What's the?

Speaker 4 53:58

deposit 50K deposit. My deposit is half 25K over.

Speaker 1 54:01

Watch positive Half Half, 25k over.

Speaker 4 54:04

Watch me put this on TikTok. Somebody gonna hit y'all up.

Speaker 1 54:06

Y'all finna run it up, I'll pay.

Speaker 3 54:08

Y'all finna run it up. Can I get my?

Speaker 2 54:10

10%. We got the brunch lady and chef. Almost Can I get my 10% cut, cause that was my you can, you can, I got children.

Speaker 4 54:17

They about to go to college. I need that.

Speaker 2 54:22

Are you sure?

Speaker 4 54:23

Yeah.

Speaker 2 54:28

Girl, I look good, I'm doing my business, but you got children. Okay, I'm in my good 30s, okay, sure, sure, yeah, say that. Have you ever had a dish that flopped so bad but you had to fake so bad? You had to fake confident. Serve it confidently. Serve it like shit. That didn't work out, like the butter just wasn't buttering. Like did you try to serve pancakes?

Speaker 4 54:49

and you know your pancakes was fucked up because you said you can't make pancakes and still serve it to them.

Speaker 3 54:53

I only put ever. The things that are on my menu are specialties. Every single thing is a specialty. What's the favorites from A to B? And I have a lot of stuff on my menu. So not really, but there we go. I had forgot the sauce, oh, and I died because I'm like it's not nothing without the sauce.

Speaker 1 55:11

Is that just you saying that because you're your worst critic, or did the people you were serving feel like that?

Speaker 3 55:15

Oh, they won't know, because it's still already underneath. The sauce is always going to be seasoned but you have to have the sauce, okay, to be able to slop it up with that honey butter garlic roll.

Speaker 1 55:28

You just need the sauce. Did your love for sauce come from? I know you say you're from Baltimore, but come from I know when I was in DC that everybody kept talking about mumbo sauce or something.

Speaker 3 55:36

So my menu is very heavily Baltimore induced. So I do a lot of seafood, a lot of lamb chops. So I don't know, I just know that you need a good ass sauce. Like, think about it before I cook. People love a little sauce.

Speaker 2 55:50

I love to dip my shit put my bread in the same thing and go with something else oh, and Chick-fil-a got the best too.

Speaker 1 55:59

Chick-fil-a got the best. You had cheesecake, honey mustard but that.

Speaker 2 56:04

Blackened ranch from Pope, but that blackened ranch from Popeye's that blackened ranch from.

Speaker 4 56:09

Popeye's Never had that.

Speaker 3 56:10

I like sweet. Oh sweet is good that blackened ranch from.

Speaker 2 56:14

Popeye's will change your life. Y'all making everybody hungry. Y'all know that right About to go ask Everybody starving right now.

Speaker 4 56:20

See we ate? They didn, they ain't eat. Y'all talking about food and sauce and shit. They over here looking at this shit like y'all need to hurry this shit up.

Speaker 3 56:26

they like it's like one more piece of bacon left. I know they like I hate these motherfuckers I know they are.

Speaker 4 56:32

You know what I want to know?

Speaker 3 56:33

oh, that's we didn't say the one thing, though, like you know how, like somebody's like can you do private? Dining. I like to cook for a whole lot of people.

Speaker 4 56:45

But why? Because if that one person is equivalent in payment to all the people you still want to do a private dining. It won't be.

Speaker 3 56:52

You got to think about it. It takes me so like even just to prepare this took so long we got to go to the grocery. It's literally the same process, so I just work a little bit harder to land more profitable, like more profitable clients, as opposed to, you know, like nitpicking here and there. I want quality quality quality. I want to save somebody.

Speaker 4 57:16

I say you catered a whole for 50 people. And say the tab was saved a hundred thousand, Right. And say one person say yo, I'm going to give you 110,000. Just cater for me, Do all that shit for me. You ain't going to do it. Yeah, I would but that's just not realistic. There's people out there that will spend just to watch you be like. You know what I like her. I'll pay you.

Speaker 3 57:43

There's simps out there. They just want to see it on.

Speaker 5 57:45

TikTok why you play that.

Speaker 1 57:48

I like that noise though I like that noise, it's just very this is a very, very, very taxing career.

Speaker 3 57:57

It's so taxing and you don't understand it, because you just see, voila, it's beautiful and it tastes good, but it's so much. You got to prep, that's the hardest part you got to. Then you gotta cook it, then you gotta bring it from the car in here, then I gotta serve it, make sure there ain't no flies on it. It's just a lot that goes into it. That's why I don't really negotiate prices and I would much rather offer something for free, rather than.

Speaker 3 58:20

A friend asked me my prices because I always tell them I'm expensive that's how much I cost.

Speaker 2 58:24

I cost a whole lot, as it should, yeah and she costs even more.

Speaker 3 58:27

So together we're just very expensive.

Speaker 4 58:30

But it takes a lot and you know you're gonna get I want to touch on because you say, you know, you probably bought it in here. I want to touch, touch on what is the importance of presentation, because I talked about it earlier. Well, how important is presentation? She would know because she's the queen of presentation sometimes I see food, I'll be like that shit look trash.

Speaker 5 58:45

I ain't eating that right. When you look at food, you eat automatically with your eyes. First I've seen some dishes that did not look appeasing but they taste very well. But when you already have that prejudgment in your mind, that's probably that may affect how you perceive the taste as well that's a fact so that's why I say you want everything to look neat, just the way anything you want anything to look neat. You know your appearance, you know food and everything. People always visually what is appeasing to them. That's the most important.

The Chopped & Chewed Brunch Competition

Speaker 1 59:18

So that's why presentation is key Absolutely. If the cootie look like meatloaf, it ain't going to taste like water. It ain't going to taste like water. It ain't going to taste like water Stay away from the meatloaf cootie.

Speaker 3 59:26

Stay away from the meatloaf cootie, but yeah, presentation. Even I was asking her what would it take for her to scale up one more time and she said presentation. There's a certain level of presentation, like we're expensive but there are even more expensive. But the only thing that separates us is not the quality of the food, because I'm putting my shit up against anybody.

Speaker 3 59:52

It's the presentation and what they see. You know how you be like damn the people now that we talking about it is going to keep on coming to your timeline. You like man, it's magical, got the smoke all coming out and we do those, she does those, but it's just this other look where you can be demanding big thousands of dollars and that's where we'll I want her to grow there before I do, because I still I always we joke about circa 2020 when she started and mine is like circa december.

Speaker 3 1:00:21

So I don't want to grow as fast as her because I still got a lot of you know a lot of learning to do. I want to kind of get it out the mud. Not Jessica was just selling private dentists for 250, and now she is. I just kind of want to like.

Speaker 2 1:00:33

I like where I'm at right now.

Speaker 4 1:00:34

Yeah, I got you. That's what's up.

Speaker 2 1:00:36

So do you guys. Actually, I know you guys probably do you ever get tired of cooking?

Speaker 4 1:00:44

Her face had it all to cook it.

Speaker 5 1:00:50

Her face had it all. I probably it depends because for the right price, regardless. I'm a cook. Um, I would say yeah, one thing is a drawback about being a chef is that, you know, my friends are just, you know, being around people, they be scared to cook for you because they think that you're going to critique everything or like, when you go out to eat, you're going to critique everything at the end of the day. The reason why I'm in this is because I love food and I love good food. So, yeah, I think my food is the best, but there is still good food out there.

Speaker 3 1:01:20

So, whether it come from you, you or this restaurant or whatever, I'm gonna enjoy it yeah, we're not really critical about you know other people's food, like if it's good, it's good. You know somebody like oh, you're a chef, so you, yeah, I ain't worrying about none of that. If it's good, it tastes good, I don't be like over critical, because who the fuck want to be around that person?

Speaker 2 1:01:39

like if he was gonna cook, just cook right so what is one ingredients that you can't not cook without?

Speaker 3 1:01:46

I know mine sauce mine is heavy whipping cream oh, she always no honey honey with everything, because sometimes you just gotta sweeten it up yeah, yeah, honey do the trick, honey do the trick I would say the seasoning.

Speaker 5 1:02:02

It's that greek seasoning, that greek? Do y'all know about that Greek seasoning? No, the green one. It's in the yellow can, yellow and red. Yo, the Greek seasoning, with the chef on it yes, yes, yes, that seasoning is the shit.

Speaker 3 1:02:16

Yo, you could put that on anything.

Speaker 2 1:02:18

Anything, I put it on my salmon and it be busted.

Speaker 3 1:02:22

Busted and it'd be busted.

Speaker 5 1:02:22

Oh, you're doing everything that's seasoning, the only thing I say that don't need a lot of seasoning, that you wouldn't put it on, is eggs. Yeah, you don't need that. I don't like when you're putting paprika, garlic powder, all that stuff, having your eggs tasting like a steak and all of that. I just need salt and pepper and butter.

Speaker 2 1:02:39

That's it. Do you put milk in your eggs when you're?

Speaker 5 1:02:42

cooking Half eggs. When you're cooking Half and half yes, make it fluffy. And cheese. I always love eggs with cheese. I like cheese, period Cheese with anything I gotta have, like my meat, my vegetable and something cheesy with every meal.

Speaker 2 1:02:56

So before I take y'all down and around with this next topic get ready. If you were not cooking? What would you do If you wasn't being a chef? What would you do if you wasn't being a chef? What would you rather do?

Speaker 3 1:03:11

I'd sell medical devices. I'm going, whatever I do. I want to do something lucrative where I do not. Where there's a need and I don't have to beg you to buy it, I'll be, selling to surgeons, endoscopic labs. Just, I would only be selling something that has the highest profit margin, because that's all I care about is profit margin. So yeah, I'd be a medical device sales rep.

Speaker 4 1:03:33

That's some crazy shit I never heard that shit Yo like what the fuck, I'm going to sell some fucking medical devices, man.

Speaker 3 1:03:38

That's crazy. Oh, because I thought about going back to work and then I'm like somebody called like Janice is getting married.

Speaker 2 1:03:51

I'm like oh, all right, it's gonna be 100 people right, and I'm like, oh, I don't need no money for that month because I got janice. Yeah, so, yep. So when did you know like it was that time to kind of step away from corporate america and kind of like, take faith out of yourself?

Speaker 3 1:03:59

oh no, it wasn't faith. I got fired from corporate america and I just said I ain't going, that that was in 2019, and I tried, because there's something about working a 9 to 5 where you feel like you're a little bit more productive. But I'm like I do not want to be begging somebody for my time off, like I only got one more day, so I just want to travel and I don't need to make a whole lot of money. I don't have a whole lot of bills, so I just keep my car paid off and travel the world. That's why I work for the airline, so I don't need to hold it.

Speaker 1 1:04:31

You're hiring, they're always hiring.

Speaker 4 1:04:33

They're always hiring.

Speaker 3 1:04:36

You have to be full time Okay.

Speaker 2 1:04:39

They don't be hiring. You said they're always hiring.

Speaker 4 1:04:43

They're always fucking hiring.

Speaker 3 1:04:44

You go on that shit. They're not hiring like this.

Speaker 2 1:04:47

Yes, they are, they will.

Speaker 3 1:04:48

They'll be hiring again. Yes, they always fucking hiring.

Speaker 2 1:04:51

You can always tell who works for them.

Speaker 1 1:04:53

Well, I know I got to pull up. They always hiring.

Speaker 3 1:04:54

Soon as you go online. I was just on there yesterday.

Speaker 1 1:04:56

Yeah, they, only tonight I'm going to see you late tonight.

Speaker 4 1:05:01

I thought you ain't sent him a link earlier.

Speaker 1 1:05:04

Walk me through the door.

Speaker 4 1:05:06

Walk me through the door. He didn't change.

Speaker 1 1:05:08

Fuck, I don't see that. You do that.

Speaker 2 1:05:09

You don't see that shit man, I should come with my social security, my ID and I'm good. Fuck it.

Speaker 1 1:05:14

Walk me through the door nigga.

Speaker 4 1:05:15

Now you know.

Speaker 3 1:05:35

I want to know when somebody said you know what, I don't want? Salt, or I don't know what, was that most difficult meal for both of y'all she know how to do so. The events like 100 people she's been doing by herself, like before she met me she was doing it by herself. So she's just so advanced with the amount of work like she can have like three events in one day, one in atlanta she just be coming back from. She just knows how to get it done me I.

Speaker 3 1:05:50

If she ain't there, I'm like I only had that one big event that I did and I needed nine of my friends. We was all a fucking mess. And then I met her and then it was like smooth sailing. So I'm like I'm gonna be helping you with everything. I'm a little prep girl. I will help her with everything because when I get to the big I can land the big deals. But it's a strategy in chefing or in catering that you have to know, that I have not obtained yet and that's why I'm not really well and willing to grow. It's something that she has that I don't have yet.

Speaker 2 1:06:24

So yeah, that I miss well yeah, I was just about to say that the way that you love her is so amazing. It's like the way that you come for her, even though, like I seen the way you you grab her hand, like it's just the way that you love her and you can tell it's so unconditional. Like it is so unconditional and it is so natural and I think, like it makes you happy to see her happy, like it make like you probably love helping her, you probably love doing whatever she has.

Speaker 1 1:06:54

That is amazing I can feel the love from right here.

Speaker 3 1:06:56

I can feel the love you want us to cook them something else. But no, it's very easy to love somebody that you just see so much growth with like it's like, I know that if you do good. So she just had a, she just was on. I'm not Tim Schropp. How do you pronounce his last name, schropp? Schropp, he is a comedian that is launching over to Now Food, and so he was looking for the best chefs in Charlotte and then she tagged herself and she was like tag yourself too. And then he chose her and he told me he said next time. She was like, oh, he don't know, next time is tomorrow, cause you're going to that bitch with me. So yeah.

Speaker 1 1:07:40

Bring me through the door. Yeah, she was.

Speaker 3 1:07:42

She kept on being like, put her on the the door, the yellow button, the yellow button Hang me through the door, hang me through the door.

Speaker 2 1:07:48

Yeah, she was.

Speaker 3 1:07:49

She kept on being like put her on the what's her name? He like well damn, I can't remember two names, so it was just her moment. I'm like no, you focus on you, because when you do good, I'm going to be there helping you. I'm going to be behind the scenes Everybody going. I'm going to get mine because I'm just going to get it. So I want you to grow, because once they all keep seeing you, I really be like no, you just do that, whatever, I do not mind falling back because I'm still going to get my money in the bank.

Speaker 5 1:08:13

We're really, really, really big on partnership, really big on partnership I just love y'all.

Speaker 2 1:08:19

Oh my God, we love y'all.

Speaker 3 1:08:21

We're so glad it was like nothing. I was like we about to have something. Oh, you don't want a girlfriend. Girl, you gonna be over. She was just telling me. She was like if this don't work up, I ain't never fucking with no girl. I'm like do you hate it.

Speaker 2 1:08:32

She's like no, I don't hate it. I feel like that about niggas, like I'm totally like ready to go to the other side because I'm sick of these niggas.

Speaker 1 1:08:42

I just want me a bitch that could cook for me. That could cook good, good, my best friends can cook, but like my bitches, like that I fuck you messing you ain't watching

Speaker 4 1:08:53

they probably are he's skinny, so you know what they say about them skinny dudes um oh what they say about the skinny dudes hit the button. Hit the button. You gotta hit the button. I'm a button, hit the button.

Speaker 3 1:09:07

You got to hit the button. I'm a little bit skinny, oh sorry, we got some fingers.

Speaker 2 1:09:11

Well, that's what my friend, my homegirl, said you know, because everything else go. That's why they so skinny, oh see.

Speaker 4 1:09:20

All the way in one place.

Speaker 1 1:09:24

Check it out.

Speaker 2 1:09:27

I cannot. But yes, I love the way that you guys love each other and I love the way you support and I think that really kind of takes your career to the next level because you have to have that trust and partner and special in the industry that you guys are in. It is so crazy and so wild that I think you kind of need that person to have your back and kind of you can tell she's the which one is she?

Speaker 2 1:09:49

oh, no, she not she probably the one that's like mellow out, like you know you're a tourist.

Speaker 4 1:09:55

That's why I know.

Speaker 2 1:09:56

I know you turning up. I know you turning up, I know you will.

Speaker 3 1:10:02

I mean it's just you just see it different on her right now out here, but like she's standing behind closed doors Right.

Speaker 5 1:10:13

Oh my goodness, she turned up, she turned up.

Speaker 3 1:10:17

Yeah, but it's good though. It's good though. So if y'all having a birthday party, a wedding, anything, baby shower, Baby shower, a wedding anything.

Speaker 1 1:10:25

Baby shower, not just appetizers, because when people eat baby shower appetizers, meatballs, meatballs and salad I'm trying to eat how you want a meal.

Speaker 2 1:10:40

yes, it's a baby shower. You going to the wrong baby shower? You gotta get the rotel dip meatballs, chicken wings, mini sandwiches. You going to the wrong baby shower? You got to get the Rotel dip, right, the meatballs. Chicken wings Same.

Speaker 1 1:10:49

Mini sandwiches, the tortilla chips, make me some macaroni and fried chicken.

Speaker 3 1:10:57

Okay, macaroni can be there. It can be there. I need a no. But people keep on making appetizers, baby showers, Like a baby food. The little plates that ain't even a big white plate he be, so hungry.

Speaker 5 1:11:09

I know he want another piece of that, because you supposed to come there with a gift. A lot of times people don't be coming there. They just be coming there to eat and not bring a gift, it be him.

Speaker 1 1:11:19

Right.

Speaker 2 1:11:20

It be him. He ain't bring not no gift. He the first one in the line With a plate cheesing. A little plate, a little plate. I cannot, you got anything.

Speaker 4 1:11:33

No, go ahead. Go ahead, play the game.

Speaker 2 1:11:35

Are we doing case thoughts?

Speaker 4 1:11:37

Nah.

Speaker 2 1:11:38

We don't have to.

Speaker 4 1:11:39

Huh.

Speaker 2 1:11:40

We don't have to yeah.

Speaker 4 1:11:42

No, I thought you had the.

Speaker 2 1:11:43

Because I do got this one question for you, for the whole room, and I want everybody to wait, what's the game?

Speaker 4 1:11:47

but we had the game, you had the game. Set up a little game with nobody.

Speaker 2 1:11:50

We're doing a little game I had, like a. Would you rather than? Yeah, that was it, yeah, yeah, yeah, okay. Would you rather than? So the name of the game is would you rather than? And I think they kind of answered it a little bit because what they wanted to cook, what different seasons?

Speaker 4 1:12:05

I don't think it's an outrageous shit.

Speaker 2 1:12:08

I do, I got one, you got one go ahead.

Speaker 4 1:12:12

Would you rather her have bad breath or no knees?

Speaker 3 1:12:18

like that, what damn so tell me more about how you stand up without no knees. Are you a handicap or a?

Speaker 4 1:12:25

bad man. That was a question asked before I know what was that response.

Speaker 5 1:12:37

Would you rather?

Speaker 1 1:12:38

have a food truck or a restaurant.

Speaker 3 1:12:40

Oh, that's a good question. We have something on its way. We may be working on a little bit of both.

Speaker 1 1:12:46

If it's a food truck can.

Speaker 2 1:12:47

I run the front.

Speaker 1 1:12:49

I watched them dishes. You're going to keep on trying to eat. I watched them dishes your back going to be wide as shit.

Speaker 2 1:12:54

Customer number 55, your food ready. Okay, we got our first employee's thing, see, and I work for food. I buy from that. I'll buy from that. You ain't come back, both of them, tyrone. See, I got that, tyrone.

Advice for Aspiring Chefs

Speaker 3 1:13:11

I hope we have a better system than that. Yeah, our shit gonna be real, like, wait till you see what we're about to come up with next. It's going to be major, like probably one of the biggest things that hit the, that hit Charlotte, I mean, you see, what the 90s museum did.

Speaker 4 1:13:26

So us two together Wait, are you ever going to bring that back? You need to bring that back In some way shape or form capacity, because a lot of people didn't experience that. I think they got robbed of that time.

Speaker 3 1:13:39

So what if you mixed my previous business and what she's known as? What would you come out with? Oh, that is a 90s brunch museum. Ta-da, y'all gonna see.

Speaker 2 1:13:57

Hey, can we just go ahead and get our name on the guest list? Can?

Speaker 4 1:14:02

I do the logo for it again. Oh my God, he did the logo for it again.

Speaker 3 1:14:06

Oh my God, he did the logo. Of course he did the logo for it. Gotta do it again.

Speaker 2 1:14:16

Can you put us on a guest list?

Speaker 3 1:14:20

We are all about. We love people that looked out for us. We just love support. We don't like when people get big and they act like they don't remember, they don't want to charge you for everything, like that's just not this kind of I would bother the rest of my life. I don't mind bothering if you got something that I need, so whatever. Like this, like I told when I started the music, when we start this, everything every step of the way, no advisory. This is an organization, this is a business that I believe in. You've always believed in me when it was in my house. So yeah, oh yeah, we're in the house.

Speaker 4 1:14:55

Remember the crib where it started? Yo, we had some good times in there and that shit.

Speaker 3 1:15:00

That house was a mess. I haven't even been back after I sold it because of the amount of like trauma and fun. She's like did you used to live back there? I'm like don't point over there, don't even point over there that one party we had in there, oh my god, the parties. They didn't sue. The HOA didn't sue me.

Speaker 2 1:15:21

It was just too much that was great times. Before we go, can we just shout out our event one more time?

Speaker 3 1:15:28

So we have the Brunch Lady Presents Chopped and.

Speaker 5 1:15:31

Chewed the biggest brunch competition day party in Charlotte on September the 14th, from 2 to 6.

Speaker 4 1:15:42

Hit the button Yellow Yellow.

Speaker 3 1:15:45

Oh my God, nigga Turn up, Turn up. No, that was still a good one too.

Speaker 2 1:15:46

Y the.

Speaker 4 1:15:46

Button.

Speaker 2 1:15:47

Yellow oh my god, nigga Turn up, Turn up no that was still a good one too.

Speaker 4 1:15:50

Y'all moved it. That's why.

Speaker 3 1:15:53

Yes, but on September 14th, we just want that date to just drill in your head. So she is the in-charge person, because she's the Leo that always needs to be in charge, but I'm the host, so I'm gonna be on the mic. It's just gonna be like I said, it's gonna be a good time if you don't come, you're just going to see about it, but you're at least interested. Everybody is at least interested in it. If I heard somebody doing this, we would have got our tickets so fucking fast because, like what, you're gonna include like 25 samples and emotions I'm trying to get.

Speaker 1 1:16:25

Can I get on the guest list? I'm out there doing media.

Speaker 2 1:16:29

Look, can I get on the guest list one more time? Yes, he actually does.

Speaker 4 1:16:33

Yes, he does, he actually does everything you know how to make up, that's that bartering system.

Speaker 1 1:16:42

That's that bartering system. Let me know.

Speaker 3 1:16:45

Oh, I know how hungry he be. I know Got it.

Speaker 2 1:16:50

Do you have a drone?

Speaker 4 1:16:54

Well, you got a drone.

Speaker 3 1:16:56

Listen, he had to say it.

Speaker 4 1:16:57

That's just like Sis. You knew this, sis, you got all the gadgets. Ah, damn, kay, where you get this, because the line is going to be like flushed between 2 and 2.5 and we need all that, all that, all that, all that people coming in with flowing dresses and they washed up too, Can I come and interview people? Oh my gosh.

Speaker 2 1:17:24

I don't think.

Speaker 3 1:17:25

I think that's a good idea.

Speaker 2 1:17:26

Can we come and?

Speaker 3 1:17:26

interview people. I think that's a great idea. Yeah, everybody. It seems like everybody in here trying to figure out what their party is, what their role is.

Speaker 2 1:17:37

We are good. Our advisory team is real small, don't?

Speaker 3 1:17:40

let these people talk. I need my ticket. Do y'all have any security? Yes, we do. Hell yeah, we have security. Hell yeah, I'm security, I'm security. Do you see this man right here in the corner? That is security, security. Oh, will tell me You're a comedian host, though, don't you?

Speaker 5 1:17:57

That's me, you ain't hosting you branching. She already said she hosted. Oh, so we're not in the competition.

Speaker 3 1:18:02

No, oh y'all not in the competition, so they just showing up.

Speaker 4 1:18:05

You can't be.

Speaker 1 1:18:09

Yeah, that would be, yeah, we can't be, because when I dust them, like I said, I ain't finished. That's going to be an easy money. I'm super creative.

Speaker 3 1:18:15

And she is super creative. I want somebody else. I challenge another chef to put on a competition. That's what I want, because I want to be in it. You better talk that shit. Or just somebody to put it on. You can just be a business owner and just have a mind to make money and do it. That may be something good that you could do, because you already have.

Speaker 1 1:18:40

You just doing. You may be a good. That may be something good that you could do because you already have.

Speaker 3 1:18:42

You just need to be able to barter with somebody that's going to give you the space. That's it, that's really it, because the tickets are sell. People love to eat. It just has to be enticing, though the pricing of the tickets had to be reasonable right like yes, you couldn't be you couldn't go above a certain amount, and it's like that. That's why 50, you know, 50 is the new 25. Well, 25 is the. You know what I mean. 50 is a good price.

Speaker 4 1:19:03

It's like comfortable, especially for two. That's for two, right? No, that's for one.

Speaker 2 1:19:09

If you buy two, wait, let me tell you, I listen because my girl said that it's 65 for one, but if you buy more than one then the price will go down to $50.

Speaker 4 1:19:19

So $50 per person if you buy more than one.

Speaker 1 1:19:21

You got to think Niggas be paying like $60, $70 to get in the club and then got to pay for food when they get in the club Right.

Speaker 3 1:19:27

And drinks and drinks.

Speaker 4 1:19:29

You know what I'm saying.

Speaker 3 1:19:37

So you spend $65 to eat good and you get unlimited. You can't beat that. It's just a great value because we just want to do it, to say that we've done it. You know, like you know that, because then you just don't know what's in there that somebody may see us and just love the idea. It's just a good idea because it's our goal to do another one, though, like we want to do this every six months. We want to do tell them about some of the other topics around the world cuisines.

Speaker 5 1:19:57

Just so many ideas a wing and macaroni, soul food, you know just so many different caribbean.

Speaker 2 1:20:04

Hey, that would be more. Yeah, can we? Can we do it?

Speaker 3 1:20:08

can we? We all gonna do a wing, wing and mac and cheese.

Speaker 2 1:20:10

It's a pair yeah, boy, he owns drums versus flats. Flats Wings are phenomenal.

Speaker 3 1:20:16

Oh, I heard Drums vs Flats.

Speaker 2 1:20:19

That's my dog. Shout out to him. Have you ever thought about taking a show on the road and maybe doing a competition in a different state?

Speaker 3 1:20:25

I'll shout out Charlotte, I'm so fucking daring, we, so daring, we're thinking about that. That's why we need the content right now's why if y'all can offer us a service or something or do something for us or maybe work as servers or something you can come in Like, because we have to hire those kind of people.

Speaker 2 1:20:44

So I'll talk to CEO. We at you. Can I be at the front door? I could really be at the front door collecting tickets because I'm fine.

Speaker 3 1:20:52

Would you put on that motherfucking Sunday's best? Yes, I will, and I know you will. So I'll talk to the CEO and we'll figure out.

Speaker 4 1:20:58

You got a whole fucking staff. Jess, That'd be a whole fucking staff.

Speaker 2 1:21:02

You better tell them I just popped out in a chinchilla for our photo shoot.

Speaker 1 1:21:07

Let's drop it too, Couldn't?

Speaker 2 1:21:08

tell her nothing.

Speaker 4 1:21:09

Y'all Couldn't tell her nothing, Nathaniel.

Speaker 3 1:21:12

Nathaniel. So Nathaniel, nathaniel, so yeah, that's what we will do. That will actually help us, and then y'all will be in there and then can you like bring something like like we cause we want nah, we gonna bring this.

Speaker 4 1:21:23

Nah, nah, nah, no.

Speaker 3 1:21:24

I wasn't saying we gonna do it but, branding like if y'all, if your crew is, that would be dope, like a great sparking, like sponsored by no advisory podcast, you know.

Speaker 1 1:21:33

Now we talking, though that's how we bring it out.

Speaker 4 1:21:35

Yup, yup, yup.

Speaker 3 1:21:35

Yup, yup, yup, yup, yup.

Speaker 1 1:21:36

Yup, yup, yup, yup, yup, yup, yup, yup.

Speaker 3 1:21:37

Yup, yup, yup, yup, yup, yup, yup, yup.

Speaker 2 1:21:52

Yup we were waiting for you. This man went the fuck off the last episode on a freestyle If you don't come in here and show your ass.

Speaker 1 1:22:00

And he one of the best producers in the city. Man, you will be on Punishment.

Speaker 4 1:22:01

One of the best producers in the city, for sure.

Speaker 3 1:22:04

So tell us, what does he produce.

Speaker 1 1:22:06

He got one of the. He produced one of the hottest singles out in the city right now called I'm Outside Hope. I talked to Drop you feel I'm outside, I'm outside, I'm outside, I'm outside.

Speaker 2 1:22:20

That's my guy that's my guy right there. Tweezy, he's in there, he's in the building. He's the next Kendrick Lamar killing the game.

Speaker 3 1:22:30

We gonna call him the Charlotte version of Kendrick Lamar when I think of a producer, I think of a person that like goes, like does stuff, like behind that like goes, like does stuff like behind a computer, like he says stuff like you do. The he raps too, he does, but he raps Like I'm talking about off the dome.

Speaker 1 1:22:45

He's a. He's musically inclined, he's off. Do you want to do an acapella?

Speaker 4 1:22:54

You need to. My last question is like what is a piece of advice that you would give to an up and coming chef, somebody like that, starting off selling plates? Like what's the process? What's that advice that you would give that person?

Speaker 3 1:23:07

I got one piece of advice. What's yours, I wonder?

Speaker 5 1:23:10

if it's the same, oh, believe in yourself. You can't do nothing. If you can, you do not believe in yourself. That can't do nothing. If you can't, you do not believe in yourself. Ain't that the truth. If nobody else don't believe in you, you have to believe in you, I have to man though.

Speaker 1 1:23:23

Man though.

Speaker 3 1:23:24

So my thing is do one catering. You have to do one catering because that's going to change your life, because you got to think about it. With plate sales, it's like I got a place that's 20 and 25, okay, good, you got to keep on. First you got to put the post out, then you gotta hope somebody texts you. When your friends don't text you, do you want kill them? Boom, it's just a lot as opposed to I'm having a birthday party. It's 50 guests, okay, so it's 50 per 50 guests. So you instantly know that you have 50 guests. So why would you try to work harder? Just do one catering, take beautiful, and then just say now offering catering, somebody else is going to be having an event. And that's what I always tell people. They're like how do you start? Do it one time. But that's with anything. If you have an idea of a business you don't know who needs that, do that shit one fucking time. Like, do it one time.

Speaker 4 1:24:13

Hit the button for that Hit time Like do it one time.

Speaker 2 1:24:15

Hit the. Button for that that's how I found no advisory. That's how I found no advisory. That's how I found no advisory.

Speaker 1 1:24:25

Yes, and it tastes good.

Speaker 2 1:24:28

Ho-an.

Speaker 4 1:24:29

Wait, what tastes good.

Speaker 2 1:24:32

So we have a lovely peach French toast up here. We did. You might be out of luck, brother. What a good candy bacon.

Speaker 1 1:24:39

And then we have our local shrimp and grits over here, cajun.

Speaker 4 1:24:44

Cajun Cajun, cajun, cajun Cajun.

Speaker 3 1:24:50

Oh hell, no, when was you at?

Speaker 4 1:24:52

Two weeks, hold on. You came out last week and said you were rapping.

Speaker 3 1:24:56

Now you fucking shut up. I ain't mad at you, because me too you do.

Speaker 2 1:25:02

This nigga when you come from bro, this nigga's a Jamaican after all.

Speaker 1 1:25:06

He gonna come in next week.

Speaker 3 1:25:07

like I breed dogs, Right, right, he got breed dogs, we got them pit bulls.

Speaker 2 1:25:12

He brother man from the fifth floor Are you being serious.

Speaker 4 1:25:18

Yeah, he brother man from the fifth floor. Are you being serious?

Speaker 1 1:25:20

Yeah, he don't come in next week and say he a lying wrestler. Yeah, this nigga Girl. You talking about my food page? Yeah.

Speaker 2 1:25:25

You even have a food page. You said I got a food page. What the fuck? You got a food page.

Speaker 3 1:25:31

Oh Lord. So once you know how to cook, it's not something that you forget to do I don't know what you're talking about this tweet.

Speaker 1 1:25:36

You're talking about the chicken and mac and cheese. You popping it like that.

Speaker 3 1:25:40

Yo, I just said we having a competition and it's going to be mac and cheese and chicken Count me in. Oh my God, that's crazy. Is it too late?

Speaker 2 1:25:50

No, no no, that's the next one.

Speaker 4 1:25:52

It's man.

Speaker 2 1:25:53

Because it's going to be a wing competition. No wing. What are we going to have?

Speaker 1 1:25:57

Wing and macaroni we're going to have wings and macaroni.

Speaker 4 1:25:59

Hey, twins, it's like together. You got to have the midgets deliver the chicken. Okay, the midgets. I've heard about this.

Speaker 2 1:26:06

Wait, what Wait? Bring it back in here. Wait, bring it back in here. Are you coming?

Speaker 1 1:26:11

I'm your. Was you I heard about?

Speaker 2 1:26:13

that.

Speaker 4 1:26:15

You do private catering, private chefing With a chicken, that's the cheese.

Speaker 3 1:26:20

I might have a two-man for you, oh he think he cute because he be putting the Italian seasoning on his mac and cheese.

Speaker 5 1:26:26

I do have a chicken.

Speaker 1 1:26:27

Hey, hey, hey no not parsley, oregano. I'm a real nigga. I'ma book you. He said it is, bro. I'ma book you. The chef, right, but it's gonna be a two-man. Hey, what y'all think. Josh, you with me, so I'ma have one there for you, so she can spray.

Speaker 4 1:26:40

You know the first thing I saw aluminum pans.

Speaker 2 1:26:44

They say you can't use them. Aluminum pans. That's what she said Get rid of that shit. She said get rid of aluminum pans.

Speaker 3 1:26:59

No listen this babe man. Well, you need updated shit. If it still tastes good, I'm black, he went. You gotta upgrade tweets. Don't show us this shit. That's what no shut up. Like for real. For real, like this is somebody that we would have chosen in our competition he believes in himself what's your last post on there four years ago?

Speaker 4 1:27:15

four years ago no, it's not.

Speaker 3 1:27:18

And see, I see, october of 2024. You had cooked something in the cold. Oh, see you lying Y'all was at a restaurant, never mind.

Speaker 2 1:27:23

But, tell me that you believe.

Speaker 3 1:27:25

If you reached out to us, you want us to, you want us. You want to give that passion a try again, and it's like riding a bike.

Speaker 4 1:27:42

Once you start cooking and you know how to do it, you won't forget it. You'll lose that. So I think that you are missing out on a lot of money and you need to get back into it.

Speaker 2 1:27:46

You heard that trees, it said, put the mic down and put the spoons up. I got. I got one more last question. My grandmother used to say this all the time that the best ingredients to food is love, and never, it never cook while you angry because your food don't turn out nasty. Oh, that is a rule that I have lived by. If you're not in the mood to cook, don't cook, because your food gonna be nasty but, love will always make your food taste good, no matter how I agree, yeah, so my grandmother always told me you never cook while you are angry and the best ingredients.

Speaker 2 1:28:17

Because my grandmother used to cook like throw down. We used to have soul food Sundays. I'm from Camden, new Jersey, so right across the bridge from Philadelphia, before I came to the country Now I'm country as hell now but we had two jobs growing up so I grew up cooking. So either you was going to be skinning some potatoes or you was a bartender at like six for the uncles, you know, watching the Eagles games. It was a big Eagles family. So my grandmother used to always say never cook while you are angry, and the favorite ingredients and the most best ingredients is love.

Speaker 2 1:28:48

You just cook with love.

Speaker 3 1:28:50

So I'm chef almost famous. But my business is called Love in this Grub and I do cook with love, like when I I make it. That's why I just be so excited about it. I want everybody to try it because it is definitely prepared with love. But I can't lie when it's time for our big days and we're doing weddings and stuff like this, we don't even really talk, like it's strictly down the business. It's not a whole bunch of laughing, like she'll get off work and I'll have already started prepping for her. We'll take a nap at midnight and wake up at 2 or 3 o'clock in the morning and get it done.

Speaker 2 1:29:23

Y'all nap together too. Oh my God, that's like a sleep nap. That's a miserable nap.

Speaker 5 1:29:31

Oh yeah, it's not lovely. It's two hours of it, I gotta be uncomfortable, cause if you too comfortable On the bed, you ain't gonna wanna get up and these people Are depending on you To be on time.

Speaker 3 1:29:43

I always say Don't disappoint your guests, hire the best chef. Your food is the most Important part of the event.

Speaker 4 1:29:48

Yes, so listen man One more time when they can find you On all social media platforms. One more time, shout out the event, go ahead.

Speaker 3 1:29:56

September 14th. The Brunch Lady presents Chopped and Chewed.

Speaker 5 1:30:03

Biggest brunch, competition and day party in Charlotte.

Speaker 4 1:30:10

I'm.

Speaker 3 1:30:10

Jessica Jones. On Facebook, you can find me as JessicaChefAlmostFamousJones and on Instagram I'm Chef Almost Famous.

Speaker 2 1:30:24

My friends is about to tell you that information and you better listen you better listen.

Speaker 5 1:30:29

I'm Danny B. I'm on Facebook. My Facebook business page is the Brunch Lady. Of course, on Instagram is Bone underscore trappatee llc. That was my former name. Then I went by the brunch lady and then also on tiktok um, it's bone as well, but and you know it is man.

Speaker 4 1:30:51

It's your boy, ceo mclean and I am K and.

Speaker 2 1:30:56

Rihola what Rihola is crazy we're not doing that.