February 17, 2025 • 28 mins
On episode six of the third season of the Between Bites podcast, Nina Compton and Larry Miller are joined by Touré Folkes, executive director of Turning Tables NOLA, a nonprofit advancing equity in New Orleans’ hospitality industry.
Touré shares how his program is breaking barriers and creating opportunities for aspiring bartenders and beverage professionals as he reflects on the culture, spontaneity, and sense of community that make New Orleans special.
Learn more about Touré’s journey from New York to New Orleans, the hardships he's had to overcome, and the experiences and connections that made him fall in love with the city.
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Episode Transcript
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Speaker 1 (00:16):
Welcome to another edition of Between Bites with Nina Compton
and me Larry Miller. Here we are in season three
and we've finally gotten him in the studio. Nina, who
do we have today?
Speaker 2 (00:28):
I am drinking coffee.
Speaker 1 (00:34):
Folks, ladies and gentlemen is joining us today? Welcome to Ray.
Speaker 3 (00:39):
Welcome.
Speaker 1 (00:41):
Now. Many of you may know to Ray from his
immense effort to uh kind of help encourage and that's
not the right way to say that. Sorry to Ray. Sorry,
I got an executive directors title.
Speaker 3 (01:00):
Yeah, execut Yeah, that's perfect.
Speaker 1 (01:02):
Terray, you may know as the executive director of Turning Tables,
one of our favorite organizations in New Orleans, and Terray
give us a high level overview of Turning Tables for
those who don't know, and then we'll go into the
nuts and bolts of how you make this thing.
Speaker 3 (01:18):
Absolutely. We are a nonprofit in the workforce development sector
of the food and beverage industry, so mostly like Beverage
Pathways twelve week program that gives our graduates a foundation
in the hospitality industry and then also access to some
career other career pathways, and we work with partners like
(01:39):
yourself for polacements and also for hands on training that
is a part of the process. And so this is
our fifth year. We advocate for equity within the hospitality
industry and hospitality spaces and also provide mentorship for graduates
that go through our program as well.
Speaker 4 (01:59):
So tell me about because you're not from New Orleans,
tell us about your upbringing. I met your beautiful mom,
Hi mom, So just tell us that the path, Like,
how did.
Speaker 2 (02:10):
You end up here?
Speaker 3 (02:12):
I've been in the hotel industry for a long time,
fifteen plus years. And you know, when you're from a
place like New York, you're always reluctant to leave. It's
one of the greater cities in the world, So you know,
why would you if you don't have to. But for myself,
I always wanted to live somewhere else and other cities
(02:33):
didn't quite stick. And I was on a road trip
by myself and for my birthday. Is a birthday gift
to myself. And then you know, I drove through Atlanta,
all the big cities there in the South. I was
on my way to Austin, but then I got to
New Orleans.
Speaker 2 (02:49):
You just never left.
Speaker 3 (02:50):
I didn't want I didn't want to leave. Yeah, got
me exactly I've been before, but this time it hit different,
you know, I think you know, I had some trip before,
like you know, when the oil spill happened. I came
down and volunteered and then hung out with some of
the fishermen and got to know the community a different
way than when I was like eighteen, and I came
(03:10):
from Marti Roz.
Speaker 2 (03:11):
Right right right right, all the crazy things.
Speaker 4 (03:14):
Yeah, well that's amazing, I mean, and so how did
tuting tables come about?
Speaker 3 (03:19):
What?
Speaker 2 (03:20):
Because you're you're in the industry and then you had
this light bulb go off. Yeah, tell me about that process.
Speaker 3 (03:30):
Throughout my time in the industry, I've always been aware of,
you know, being the only person of color in the room,
usually usually at specific restaurant spaces. I've worked at very
high end restaurants in New York and that translated here
working at Coquette on some other venues. And had a
fireside chat the other day and someone just reminded me
(03:53):
that when I when I got here, there was Denzel.
There was like a full handful of right people behind
the bar that you can identify as that represented the
city that we're in, you know, like mostly black city,
but not representation and management, that representation behind bar spaces,
and I was always at that loud mouth that would
just like talk about it, and I wanted to change it,
(04:16):
and I approached the USBG. I approached so many other people,
but the relationship came about through volunteering with Liberty's Kitchen.
I had been working with them on a number of
different initiatives and then you know, they wanted to have
one that was specifically beverage. You know, it's a house,
it's a cocktail city, and so they brought me on
(04:38):
as a consultant for it initially, and then, uh, you know,
we're seven students pilot year. We didn't know what was
going to happen from the program. You know, it was
it was just almost like a science experiment. You know.
We were just meeting up huddled up in this this
classroom and different bars around the city, right and just
(04:58):
getting different local people within the industry to come and
volunteer their time and talk about different areas of expertise.
And after our first year it was largely successful, one
hundred percent placement. A lot of our students got jobs
at places they never thought they would ascend into one specifically,
(05:19):
you start off as a food runner at a palace cafe,
and then he became a team captain on the floor,
and then he became their first black bartender. Wow, under
twenty five in a palace history.
Speaker 2 (05:35):
Wow.
Speaker 1 (05:37):
Good for him.
Speaker 2 (05:38):
That's pretty crazy.
Speaker 4 (05:39):
The numbers are staggering when you look at the city
as a whole, that you don't see more of these
things happening organically. Yeah, And I think that turning tables
definitely shakes it up and makes people pay attention. So
thank you for that, because I think we've had numerous
people come through your program and end up at our
restaurants and it's to see the energy and they have
(06:02):
this fire in their eyes, but they want to learn,
and I think you ignited that. And I think that
that is giving people the hope and that the belief,
because I think it's not just about the training programs,
but you're also doing seminars with them and teaching them
about stuff they would never be exposed to in the workplace.
Speaker 1 (06:19):
So it would take years to have it happen, as
it occurs and it comes to you and and just learning.
Speaker 3 (06:25):
On the job in that way, you know, in a
way it's a guess that a gift and a curse.
You know, they have this knowledge that puts them on
a fast tracked and then you know, just get not everyone.
That doesn't happen as fast for everyone. And you know,
the beautiful thing about our students is, you know, last
day was the last day of class for this current cohort.
(06:47):
They have built such community and not that I was
ever alone in the industry, but there was feelings of
isolation a different point.
Speaker 1 (06:56):
People didn't look like you when you look around the
rooms you hung out after work or whatever.
Speaker 3 (07:00):
It was exactly. And they they're so tight with each
other and they have each other going into this community're
going to visit each other at their different spaces. They've
inherited alumni that you know, largely with judges for their
final presentations last I mean last night or yesterday. So
they've inherited this community, this family, and that's like, that's
pretty that's pretty deep in terms of you know, how
(07:21):
supportive they are of one another, and how you see
it kind of spread throughout the city in different ways.
Speaker 1 (07:26):
How tough was it for you at the beginning, and
how has it grown to take all the years of
knowledge technically behind the bar dealing with guests, that sort
of thing, and put that together for a program for
these people who may have had minimal exposure to the
restaurant working in restaurants in any capacity. But how do
(07:51):
you prioritize, all right, the either the pouring or the
recipe development or the guest service. How is how do
you cram a whole career into a training regimen?
Speaker 3 (08:04):
I mean part of it, you have, you have your people,
like as you know, Erica Flowers. You know, I think
Erica would have been Erica with or without the program.
You know, she's just a phenomenal talent. But the majority
of this is life work, you know, it's it's a
lot of working with people and meeting them where they're
at and identifying their talent and showing that you do
(08:24):
believe in them and what they can do and what
their potential is and acknowledging their flaws when they happen.
And you know, we're in New Orleans, you know, there's
a different school system, different mental things that happen with
people within, like you know, mental.
Speaker 2 (08:40):
Health as part of trauma.
Speaker 3 (08:43):
So many, so many different things that you have to
address and be aware of as factors for why someone
may not may not be able to move past a
certain point. So for them, it's just like listening to them,
seeing them, acknowledging who they are, and just just making
drinks at the end of the day. But the hospitality side,
you know, that's that's in them as a part of
(09:05):
being a part of New Orleans, the biggest best hostility
city of the world.
Speaker 2 (09:10):
Yes, yes, and it is a small community.
Speaker 4 (09:12):
I mean, everybody knows everybody, and I think it's it's
really important to wrap your around, your hands around everybody
because it is a very small place. So where do
you see this program blossoming? Do you see it growing
five years from now?
Speaker 3 (09:29):
I would love to see a girl this This industry
has changed, I think, you know, largely after COVID. I
think the beverage industry, for instance, is rapidly changing, and
just acknowledging those changes, acknowledging like how it's affected different
hospitality communities. I think we're we're preparing soldiers for this
(09:49):
in the sense of, you know, I think the biggest
thing that people said after COVID was like there was
no more of a workforce. A lot of people left
the industry. So preparing this next round for the industry
of what it will become, which is a whole different
industry hopefully, but also you know, the smaller the program
has made impact on the whole national industry. You know
a lot of people pay attention to us. So starting
(10:12):
to plant the seeds for other places and you know,
assisting where we can to make that happen. How is that? How?
Speaker 1 (10:18):
How are you approaching that when they reach out to
you to say, hey, we were thinking about doing something
like this in whatever city.
Speaker 3 (10:24):
I got some smart people in my corner, you know,
like like Adrian Mendez, you know, he who like you know,
helped me to strategize things like that. But you know,
there's nothing like neurance, so you know, not so making
something specific to other places, you know, that takes a
little bit of research and like not having like entitlement
(10:47):
that like it works here, it's going to work someone
out somewhere else. And I think I wanted to respect that,
But I think what I've identified is other marginalized cities
that have similar issues is what we want to focus
on now.
Speaker 4 (11:00):
Sorry, you were talking about changes you know after COVID.
During COVID, we saw a huge optick in alcohol abuse
and you see a lot of people that are trending
towards being sober or kind of taking a break. Is
that one of the things that you guys focus on
because you know, Neons is a very fun party city.
(11:21):
People want to get loose and everything else, but some
people kind of go off the deep end. So is
this something that's part of your program as well.
Speaker 3 (11:27):
Yeah, there's partners we have like dream House Lounge. If
you've never been, it's an amazing space and it's the
way you described it to me, the most beautiful thing
about it. He said, it's not a bar, it's it's
just like a space for a community. And I think
when you change people's relationship to drinking, not just sobriety.
I think sobriety is great some people that need it,
(11:49):
but also just changing their relationship to drinking in terms
of like how you consume and your relationship to alcohol.
So in the ways that we teach people is you know,
the first two weeks they don't really touch alcohol. They're
learning about some resources within the industry, mental health resources,
just how to enter the industry responsibly, as well as
(12:11):
just tasting it, tasting the spirit, like in the way
that have almost like a religious ritual kind of thing.
You know, as you know from like Martinique rum. You know,
you taste it, you enjoy it, and you know, tea punches,
you know, things like that. It's a breakfast thing. Children
drink it. It's not and it's not about getting you know,
fed up.
Speaker 2 (12:30):
Right right right, appreciating.
Speaker 1 (12:32):
Yeah, the does Has anybody ever come through or you know,
said hey, I want to do this and you looked
at him and said the restaurant industry or the bar
industry would eat you up? Or why don't we look
at you know, maybe you want to work on the
food distributing side of the restaurant business. Is there anybody
(12:52):
can you identify somebody who would not be good the
industry would not be good for them.
Speaker 3 (12:59):
I think out there's there's a there's a multi foild
thing that happens for us. You know, we get a
lot of press, so people are drawn to us for
the wrong reasons. I think they want some of that
they're name and lights and that as opposed to being
a part of the community. The community comes first for us,
so we're almost like, you know, I don't want to
(13:19):
use like a basketball analogy, but fitting for the Pelican
y we have no Yeah, but you know, you think
about coach k and Duke, right, He's got these students
for one year now that typically jump to the NBA
after one year, and he still was creating these championship teams.
So there's a lot I learned from like watching situations
like that where you have these coaches they have one
(13:41):
year to build a team. It's putting the right pieces
into place and identifying, you know, not just the most
promising talent, but something that might be raw that you
can help develop, and just like looking at these different
pieces and how they would fit together with each other.
That's neat.
Speaker 2 (13:58):
I love that.
Speaker 4 (13:59):
So where so let's shift gears a little bit. What
are some of the favorite things that.
Speaker 2 (14:05):
You love about your ones?
Speaker 3 (14:07):
Favorite things?
Speaker 4 (14:08):
Yeah, it could be food, it could be music, it
could be a place, it could be anything.
Speaker 3 (14:13):
I think the spontaneity of it all. You know, it's
you know, I try to describe to people on Marty
grad Day that have like tried to have meetings with
me on Fat Tuesday, and like, you know, with all
due respect, no one is nobody's no one is going
to meet with you on like you know it don't
even call me, you don't even you know, just the
spontaneity of it all and then everyone's on board in
(14:35):
some form or fashion or other. Just it's almost surreal
to walk around on Marty grad Day, Fat Tuesday and
just see the whole city and as a whole different
vibe where everyone comes together. And in that same way,
I feel like Thanksgiving is kind of a preview. You
literally see everyone. Yeah, the restart, you see everybody. So
these community based things that happen are you know, kind
(14:58):
of amazing. It's a it's a small but city, but
I love, you know, running into everyone throughout the year.
It's almost like you don't have to keep in touch,
but it's the same and everyone has your best interest
at heart. That's one of the you know things that
I love. Culturally, There's nothing like it, you know, just
(15:19):
smarter you're at Indians, like all all the things that
make New Orleans New Orleans. Music, food, I think these
are all things that you can't find in other cities.
It's kind of mystical, magical, and of course cocktails to me,
you know, I was I was a good bartender in
New York, but I became like an excellent bartender here
(15:40):
I think because of just a reverence for their classics
and just honing in on that and just the storytelling
ability and interactions that you have with everyone that comes
through this city.
Speaker 1 (15:50):
Yeah, one cocktail for the rest of your life.
Speaker 3 (15:53):
What would it be? It's a hard one to I
get like one? Do I get one jokable one and
once step one? Or is it like you know, like
just one.
Speaker 1 (16:05):
You can maybe cry to and and maybe rock.
Speaker 3 (16:08):
To man man. Let me see, I would say old fashioned?
Speaker 1 (16:14):
Was I was going to guess old fashioned? Yeah, that's
I mean again, it's a classic, but it's one that
can service you throughout your life. Yeah, in different uh.
Speaker 3 (16:24):
Iteration covers all the basis.
Speaker 2 (16:26):
Yeah, all right, death row meal, I'm sorry, death oral meal.
Speaker 3 (16:30):
What do you have death or a meal?
Speaker 2 (16:32):
Death row meal?
Speaker 3 (16:34):
Oh, death row meal, I mean a confidence. Uh. You know,
my my grandmother is you know.
Speaker 1 (16:46):
They serve that in heaven if you want to clean up.
Speaker 3 (16:50):
I'm here for my dad's mother is Chinese. And I
feel and I feel like Asian food is like it's
such a broad category for like your last stuff throwmeal,
but i'd be like sushi, shrimp, fried rice, ti like
pad tie. You know that would be so many kind
(17:11):
of cheating there, you know, Yeah.
Speaker 2 (17:14):
So did you have a lot of Chinese food growing up?
Speaker 3 (17:17):
I didn't meet actually, like you know, members of my
family until later, but like you know, when I did,
it was like a heavy influence and just culturally, what.
Speaker 1 (17:28):
Was it like moving here? And again, we were I'll
backing up and say we were very fortunate. We moved
here with a healthy more than a healthy respect for
the restaurant community we were coming into, but also a
fear that we were moving from Miami Beach to New
Orleans and people would judge us like we were outsiders
or Yankees or carpetbaggers. The opposite was true for us.
(17:50):
How was it in the bar side of it? Coming
from New York as a bartender, big chest out here
I am in this little southern town, but you became
so quickly part of the bar community.
Speaker 3 (18:03):
I see this now in some of my you know,
one of my students moved from New York to here
and join the program, and like you see this, you
have to learn a little bit of humility in the
sense of people really do want to interact with you
and get to night you more than anything. You can't
be people called New Yorkers. I can't curse on here.
(18:24):
They they caused a holes. But I think it's just
more a sense of directness that like I had to
detach myself from and just be like more personable with people.
Speaker 1 (18:33):
And you know, that's the first time waiting in line
at Walgreens and everybody's having a conversation with the checkout
lady was the hardest part of it's.
Speaker 3 (18:42):
Gotta be cool with it.
Speaker 2 (18:44):
That never happened in New York.
Speaker 1 (18:47):
Yeah, I mean, but I knew I was home when
I could get my heart rate down just waiting for
those extra couple of minutes.
Speaker 3 (18:53):
It's from the island. You gotta be on island times.
You know.
Speaker 1 (18:55):
One of the big same times she was in New
York and in Miami, so she was always go, go go,
and ntil we got here and we realized, no, this
is the way you're supposed to New Orleans.
Speaker 3 (19:04):
New Orleans is essentially island.
Speaker 2 (19:06):
It is.
Speaker 3 (19:09):
That whatever whatever you got, Like I think about h
you know, a few years ago, garbage man was trying
to do his job on Mrighty graad Day and I
was like, oh man, that's like, why would you even
you know, just get it to me today, right right,
right right now. You just got to let things go.
That the only thing that frustrates me the most about
(19:30):
neurons is just just people just run red lights.
Speaker 2 (19:34):
Oh my god.
Speaker 3 (19:35):
It it just drives me crazy.
Speaker 1 (19:39):
That's the only time stop.
Speaker 3 (19:41):
Signing, nothing like you know, just you gotta wait like
thirty seconds listen.
Speaker 4 (19:46):
I Larry and I were talking about this that after
Hurricane Ida, when all the lights were out, was the
safest time to drive because people actually.
Speaker 2 (19:56):
Stop, stop forwards the room and then they drove.
Speaker 4 (19:59):
But I've seen people blow through these red lights and
then a street car is coming.
Speaker 2 (20:04):
It's it terrifies me.
Speaker 3 (20:05):
Yeah, I mean, it's just that, like I said, that's
it's like one of the the casual things that I
wish would be. Yeah, But everything else, like you know,
you know, life happens. And the most beautiful thing about
(20:26):
Nuance is, like I said, the community. The way they
came together for me in different times in my life
has been amazing, nothing short of amazing.
Speaker 2 (20:33):
Yeah, I agree, it's nothing.
Speaker 4 (20:34):
There's nothing like it where people don't even question or wait,
they just they're here to help.
Speaker 2 (20:40):
And that is that It's very rare because.
Speaker 4 (20:41):
Most people like, oh, this happened and so sorry, but
people are like really into it, and it's it shows
how people it's I tell people this. When we moved here,
living in Miami for over a decade, we had friends,
we had some very close friends. But when we moved here,
(21:03):
if there's something I needed and I said, hey, I
need help with this, no questions, it would get done.
And that is that shows you how different people here think.
Speaker 3 (21:12):
Yeah. I mean they have your best interest to heart, literally,
and I think you're the part of it or not. Yeah,
And I think people that are you know, that are
a part of this community are part of it all
the ways that they can be. One of the most
beautiful moments I sometimes wish we can return to is
just the way everyone was giving each other like food
and you know, providing for one another during COVID.
Speaker 2 (21:35):
Yeah.
Speaker 3 (21:37):
And some of the people that I met just as
a part of that process, I was meeting some people
from the elderly community, some of my neighbors I'd never
met before. It was a beautiful thing and I'd love
that about neurons.
Speaker 1 (21:51):
So here we are. Carnivals started. We have an extra
long Marty Girl this year with a super Bowl in
the middle of it. What is your life looking like
for the next six weeks.
Speaker 3 (22:03):
Fortunately, we've been approached for the Super Bowl, and I
assume just the way that things are done, they will
probably get approached again in the last minute, which is
which is good and bad. Marty Gras is always a
beautiful thing that we look forward to. And just getting
ready for this next class. We just moved to twice
a year model. So just to make my life more interesting.
Speaker 4 (22:25):
Yeah, yeah, yeah, because why not?
Speaker 3 (22:28):
Right? Why not? Why not? And so adjusting to what
it looks like in the spring versus the fall. I
think you know, you have jazz Smarty Gras June teenth.
There's just so many things happening. It's just a different
program in that respect, just you know all of that,
and business businesses are a little bit busier, and but
(22:49):
it's it's the most wonderful time of the year, ye
it is.
Speaker 4 (22:53):
So what where can people apply for the program?
Speaker 3 (22:58):
So usually we put out a call on our website
or I'm sorry, our social media when when applications are
about to go up, we're about to accept some applications
for the spring, and then the city has given us
some grants, so we're on their portal, so you know,
we'll make announcements on there when the time comes.
Speaker 2 (23:21):
And do they have to have experience or it could just.
Speaker 3 (23:23):
Be I mean, some people have zero experience behind the bar,
you know, have never even had experience in hospitality. That's
our job to get them up to speed. You know
when when I when I joined the hospitality industry, I
had no experience whatsoever. But I just put my head
down and just was lucky enough and fortunate enough to
have some good teachers.
Speaker 2 (23:45):
What was the best job you ever had besides this one?
Speaker 3 (23:50):
Let me see, it's a it's a it's a tie,
but I would say one, and I'll keep it brief.
I worked for HBO right out of college as like
a journalist for like a startup, and just just the
people that I got to meet as a result of that.
It was the first time that it was just everyone
was black and beautiful and just like powerful in that office,
(24:14):
with lots of experience in journalism and media. And I
just soaked it all up and they gave me my
first opportunity to do whatever I wanted to do. And
then I learned so much. And then I would say, secondly,
I got to live in a Dominican Republican and work
for the Dominican government.
Speaker 2 (24:31):
What how do you get that job?
Speaker 3 (24:38):
The rest of the story, so long, long story short.
I had a professor in college that was, you know,
really good friends with the president, so I was fortunate
enough to benefits.
Speaker 2 (24:54):
What was your favorite thing to eat on the island.
Speaker 3 (24:57):
Oh? I like my fungo a lot.
Speaker 2 (25:00):
Yeah.
Speaker 3 (25:00):
Yeah, my finder was like really great. But their seafood
is amazing. Yeah, street food there is. I mean, I
just missed those days where I was Yeah, Chimmy's.
Speaker 4 (25:12):
Yeah, it's super like well like a bowl of sancorchio, yeah,
is like. I think We've had a few people from
Dominican Republica we worked with and became very close friends,
and they're just fun, you know, and they want to
cook and they share everything with you.
Speaker 2 (25:28):
So I I I'm jealous that you got to live
there for a whole Yeah.
Speaker 4 (25:32):
Yeah, going to the beach yeah yeah, yeah, nothing like it.
Speaker 2 (25:39):
So what's next for you?
Speaker 3 (25:41):
That's a good question.
Speaker 2 (25:44):
A lot you have a lot of it depends on
the stove.
Speaker 3 (25:47):
Yeah, it's a good question. I mean, you know, I mean,
currently I'm in the Golden Text ten thousand small businesses.
Speaker 1 (25:54):
So that's a great program. Yeah, how do you find
out about it?
Speaker 3 (25:58):
So it's been curious. I had a friend that did
it and said that we should do it. So, you know,
it's about that time for us to love with this.
Our fifth year, we're about to enter, so perfect timing
for us to kind of level up, find a brick
and mortar. Hopefully that would be my dream within the
next two years to find like a bar space that's
like a living, breathing space that people can come and
(26:19):
see us.
Speaker 2 (26:19):
Yeah.
Speaker 1 (26:20):
Also to my couple buddies who work at Goldman, that
was me saying something nice about y'all.
Speaker 3 (26:27):
Struck me.
Speaker 1 (26:28):
But that is a knee program that has turned out
a lot of people who have done some made some
really big impacts throughout the country. So congrats on That's OK,
that's a pretty very special I'm stuck on your mini
pans and yeah it's on the stove, but everybody else's
many pokers in the fire.
Speaker 2 (26:45):
Well that's fine. I'm a chef, so pans pans on
the stove.
Speaker 4 (26:49):
So what are you looking forward to form?
Speaker 3 (26:53):
Ready to let this year go? This year? This year
was a rough one.
Speaker 2 (26:57):
It was an interesting. Yeah, I will say that.
Speaker 3 (27:00):
Yeah, so I'm ready for whatever whatever, like like rising
like phoenix, yeah literally out.
Speaker 1 (27:09):
For some background. Fortunately in November October, October, Yeah, unfortunately
in October to raise home caught on fire, burned down.
So there is the phoenix rising from the literally literally.
Speaker 2 (27:26):
But you're moving to our neighbor to this neighborhood.
Speaker 3 (27:30):
Were happy first start? Yeah, so yeah, you'll be seeing
a lot of me. O. We love seeing much too
much of.
Speaker 4 (27:37):
Me, maybe too much of that, very enough, but we
thank you for everything and all you do for the
community and.
Speaker 1 (27:44):
In the industry and mean and just.
Speaker 2 (27:47):
Being you, just being the guy that you are and
that laughs.
Speaker 3 (27:53):
Up.
Speaker 1 (27:54):
Thank you too, right, thank you? Wait for the Yeah,
ye can't wait for the bip, make way through the reed,
or go and.
Speaker 3 (28:09):
Wait for the bornate playing for the.
Speaker 2 (28:11):
Re back up.
Speaker 3 (28:13):
Everybody like the Wheels
Welcome to another edition of Between Bites with Nina Compton
and me Larry Miller. Here we are in season three
and we've finally gotten him in the studio. Nina, who
do we have today?
Speaker 2 (00:28):
I am drinking coffee.
Speaker 1 (00:34):
Folks, ladies and gentlemen is joining us today? Welcome to Ray.
Speaker 3 (00:39):
Welcome.
Speaker 1 (00:41):
Now. Many of you may know to Ray from his
immense effort to uh kind of help encourage and that's
not the right way to say that. Sorry to Ray. Sorry,
I got an executive directors title.
Speaker 3 (01:00):
Yeah, execut Yeah, that's perfect.
Speaker 1 (01:02):
Terray, you may know as the executive director of Turning Tables,
one of our favorite organizations in New Orleans, and Terray
give us a high level overview of Turning Tables for
those who don't know, and then we'll go into the
nuts and bolts of how you make this thing.
Speaker 3 (01:18):
Absolutely. We are a nonprofit in the workforce development sector
of the food and beverage industry, so mostly like Beverage
Pathways twelve week program that gives our graduates a foundation
in the hospitality industry and then also access to some
career other career pathways, and we work with partners like
(01:39):
yourself for polacements and also for hands on training that
is a part of the process. And so this is
our fifth year. We advocate for equity within the hospitality
industry and hospitality spaces and also provide mentorship for graduates
that go through our program as well.
Speaker 4 (01:59):
So tell me about because you're not from New Orleans,
tell us about your upbringing. I met your beautiful mom,
Hi mom, So just tell us that the path, Like,
how did.
Speaker 2 (02:10):
You end up here?
Speaker 3 (02:12):
I've been in the hotel industry for a long time,
fifteen plus years. And you know, when you're from a
place like New York, you're always reluctant to leave. It's
one of the greater cities in the world, So you know,
why would you if you don't have to. But for myself,
I always wanted to live somewhere else and other cities
(02:33):
didn't quite stick. And I was on a road trip
by myself and for my birthday. Is a birthday gift
to myself. And then you know, I drove through Atlanta,
all the big cities there in the South. I was
on my way to Austin, but then I got to
New Orleans.
Speaker 2 (02:49):
You just never left.
Speaker 3 (02:50):
I didn't want I didn't want to leave. Yeah, got
me exactly I've been before, but this time it hit different,
you know, I think you know, I had some trip before,
like you know, when the oil spill happened. I came
down and volunteered and then hung out with some of
the fishermen and got to know the community a different
way than when I was like eighteen, and I came
(03:10):
from Marti Roz.
Speaker 2 (03:11):
Right right right right, all the crazy things.
Speaker 4 (03:14):
Yeah, well that's amazing, I mean, and so how did
tuting tables come about?
Speaker 3 (03:19):
What?
Speaker 2 (03:20):
Because you're you're in the industry and then you had
this light bulb go off. Yeah, tell me about that process.
Speaker 3 (03:30):
Throughout my time in the industry, I've always been aware of,
you know, being the only person of color in the room,
usually usually at specific restaurant spaces. I've worked at very
high end restaurants in New York and that translated here
working at Coquette on some other venues. And had a
fireside chat the other day and someone just reminded me
(03:53):
that when I when I got here, there was Denzel.
There was like a full handful of right people behind
the bar that you can identify as that represented the
city that we're in, you know, like mostly black city,
but not representation and management, that representation behind bar spaces,
and I was always at that loud mouth that would
just like talk about it, and I wanted to change it,
(04:16):
and I approached the USBG. I approached so many other people,
but the relationship came about through volunteering with Liberty's Kitchen.
I had been working with them on a number of
different initiatives and then you know, they wanted to have
one that was specifically beverage. You know, it's a house,
it's a cocktail city, and so they brought me on
(04:38):
as a consultant for it initially, and then, uh, you know,
we're seven students pilot year. We didn't know what was
going to happen from the program. You know, it was
it was just almost like a science experiment. You know.
We were just meeting up huddled up in this this
classroom and different bars around the city, right and just
(04:58):
getting different local people within the industry to come and
volunteer their time and talk about different areas of expertise.
And after our first year it was largely successful, one
hundred percent placement. A lot of our students got jobs
at places they never thought they would ascend into one specifically,
(05:19):
you start off as a food runner at a palace cafe,
and then he became a team captain on the floor,
and then he became their first black bartender. Wow, under
twenty five in a palace history.
Speaker 2 (05:35):
Wow.
Speaker 1 (05:37):
Good for him.
Speaker 2 (05:38):
That's pretty crazy.
Speaker 4 (05:39):
The numbers are staggering when you look at the city
as a whole, that you don't see more of these
things happening organically. Yeah, And I think that turning tables
definitely shakes it up and makes people pay attention. So
thank you for that, because I think we've had numerous
people come through your program and end up at our
restaurants and it's to see the energy and they have
(06:02):
this fire in their eyes, but they want to learn,
and I think you ignited that. And I think that
that is giving people the hope and that the belief,
because I think it's not just about the training programs,
but you're also doing seminars with them and teaching them
about stuff they would never be exposed to in the workplace.
Speaker 1 (06:19):
So it would take years to have it happen, as
it occurs and it comes to you and and just learning.
Speaker 3 (06:25):
On the job in that way, you know, in a
way it's a guess that a gift and a curse.
You know, they have this knowledge that puts them on
a fast tracked and then you know, just get not everyone.
That doesn't happen as fast for everyone. And you know,
the beautiful thing about our students is, you know, last
day was the last day of class for this current cohort.
(06:47):
They have built such community and not that I was
ever alone in the industry, but there was feelings of
isolation a different point.
Speaker 1 (06:56):
People didn't look like you when you look around the
rooms you hung out after work or whatever.
Speaker 3 (07:00):
It was exactly. And they they're so tight with each
other and they have each other going into this community're
going to visit each other at their different spaces. They've
inherited alumni that you know, largely with judges for their
final presentations last I mean last night or yesterday. So
they've inherited this community, this family, and that's like, that's
pretty that's pretty deep in terms of you know, how
(07:21):
supportive they are of one another, and how you see
it kind of spread throughout the city in different ways.
Speaker 1 (07:26):
How tough was it for you at the beginning, and
how has it grown to take all the years of
knowledge technically behind the bar dealing with guests, that sort
of thing, and put that together for a program for
these people who may have had minimal exposure to the
restaurant working in restaurants in any capacity. But how do
(07:51):
you prioritize, all right, the either the pouring or the
recipe development or the guest service. How is how do
you cram a whole career into a training regimen?
Speaker 3 (08:04):
I mean part of it, you have, you have your people,
like as you know, Erica Flowers. You know, I think
Erica would have been Erica with or without the program.
You know, she's just a phenomenal talent. But the majority
of this is life work, you know, it's it's a
lot of working with people and meeting them where they're
at and identifying their talent and showing that you do
(08:24):
believe in them and what they can do and what
their potential is and acknowledging their flaws when they happen.
And you know, we're in New Orleans, you know, there's
a different school system, different mental things that happen with
people within, like you know, mental.
Speaker 2 (08:40):
Health as part of trauma.
Speaker 3 (08:43):
So many, so many different things that you have to
address and be aware of as factors for why someone
may not may not be able to move past a
certain point. So for them, it's just like listening to them,
seeing them, acknowledging who they are, and just just making
drinks at the end of the day. But the hospitality side,
you know, that's that's in them as a part of
(09:05):
being a part of New Orleans, the biggest best hostility
city of the world.
Speaker 2 (09:10):
Yes, yes, and it is a small community.
Speaker 4 (09:12):
I mean, everybody knows everybody, and I think it's it's
really important to wrap your around, your hands around everybody
because it is a very small place. So where do
you see this program blossoming? Do you see it growing
five years from now?
Speaker 3 (09:29):
I would love to see a girl this This industry
has changed, I think, you know, largely after COVID. I
think the beverage industry, for instance, is rapidly changing, and
just acknowledging those changes, acknowledging like how it's affected different
hospitality communities. I think we're we're preparing soldiers for this
(09:49):
in the sense of, you know, I think the biggest
thing that people said after COVID was like there was
no more of a workforce. A lot of people left
the industry. So preparing this next round for the industry
of what it will become, which is a whole different
industry hopefully, but also you know, the smaller the program
has made impact on the whole national industry. You know
a lot of people pay attention to us. So starting
(10:12):
to plant the seeds for other places and you know,
assisting where we can to make that happen. How is that? How?
Speaker 1 (10:18):
How are you approaching that when they reach out to
you to say, hey, we were thinking about doing something
like this in whatever city.
Speaker 3 (10:24):
I got some smart people in my corner, you know,
like like Adrian Mendez, you know, he who like you know,
helped me to strategize things like that. But you know,
there's nothing like neurance, so you know, not so making
something specific to other places, you know, that takes a
little bit of research and like not having like entitlement
(10:47):
that like it works here, it's going to work someone
out somewhere else. And I think I wanted to respect that,
But I think what I've identified is other marginalized cities
that have similar issues is what we want to focus
on now.
Speaker 4 (11:00):
Sorry, you were talking about changes you know after COVID.
During COVID, we saw a huge optick in alcohol abuse
and you see a lot of people that are trending
towards being sober or kind of taking a break. Is
that one of the things that you guys focus on
because you know, Neons is a very fun party city.
(11:21):
People want to get loose and everything else, but some
people kind of go off the deep end. So is
this something that's part of your program as well.
Speaker 3 (11:27):
Yeah, there's partners we have like dream House Lounge. If
you've never been, it's an amazing space and it's the
way you described it to me, the most beautiful thing
about it. He said, it's not a bar, it's it's
just like a space for a community. And I think
when you change people's relationship to drinking, not just sobriety.
I think sobriety is great some people that need it,
(11:49):
but also just changing their relationship to drinking in terms
of like how you consume and your relationship to alcohol.
So in the ways that we teach people is you know,
the first two weeks they don't really touch alcohol. They're
learning about some resources within the industry, mental health resources,
just how to enter the industry responsibly, as well as
(12:11):
just tasting it, tasting the spirit, like in the way
that have almost like a religious ritual kind of thing.
You know, as you know from like Martinique rum. You know,
you taste it, you enjoy it, and you know, tea punches,
you know, things like that. It's a breakfast thing. Children
drink it. It's not and it's not about getting you know,
fed up.
Speaker 2 (12:30):
Right right right, appreciating.
Speaker 1 (12:32):
Yeah, the does Has anybody ever come through or you know,
said hey, I want to do this and you looked
at him and said the restaurant industry or the bar
industry would eat you up? Or why don't we look
at you know, maybe you want to work on the
food distributing side of the restaurant business. Is there anybody
(12:52):
can you identify somebody who would not be good the
industry would not be good for them.
Speaker 3 (12:59):
I think out there's there's a there's a multi foild
thing that happens for us. You know, we get a
lot of press, so people are drawn to us for
the wrong reasons. I think they want some of that
they're name and lights and that as opposed to being
a part of the community. The community comes first for us,
so we're almost like, you know, I don't want to
(13:19):
use like a basketball analogy, but fitting for the Pelican
y we have no Yeah, but you know, you think
about coach k and Duke, right, He's got these students
for one year now that typically jump to the NBA
after one year, and he still was creating these championship teams.
So there's a lot I learned from like watching situations
like that where you have these coaches they have one
(13:41):
year to build a team. It's putting the right pieces
into place and identifying, you know, not just the most
promising talent, but something that might be raw that you
can help develop, and just like looking at these different
pieces and how they would fit together with each other.
That's neat.
Speaker 2 (13:58):
I love that.
Speaker 4 (13:59):
So where so let's shift gears a little bit. What
are some of the favorite things that.
Speaker 2 (14:05):
You love about your ones?
Speaker 3 (14:07):
Favorite things?
Speaker 4 (14:08):
Yeah, it could be food, it could be music, it
could be a place, it could be anything.
Speaker 3 (14:13):
I think the spontaneity of it all. You know, it's
you know, I try to describe to people on Marty
grad Day that have like tried to have meetings with
me on Fat Tuesday, and like, you know, with all
due respect, no one is nobody's no one is going
to meet with you on like you know it don't
even call me, you don't even you know, just the
spontaneity of it all and then everyone's on board in
(14:35):
some form or fashion or other. Just it's almost surreal
to walk around on Marty grad Day, Fat Tuesday and
just see the whole city and as a whole different
vibe where everyone comes together. And in that same way,
I feel like Thanksgiving is kind of a preview. You
literally see everyone. Yeah, the restart, you see everybody. So
these community based things that happen are you know, kind
(14:58):
of amazing. It's a it's a small but city, but
I love, you know, running into everyone throughout the year.
It's almost like you don't have to keep in touch,
but it's the same and everyone has your best interest
at heart. That's one of the you know things that
I love. Culturally, There's nothing like it, you know, just
(15:19):
smarter you're at Indians, like all all the things that
make New Orleans New Orleans. Music, food, I think these
are all things that you can't find in other cities.
It's kind of mystical, magical, and of course cocktails to me,
you know, I was I was a good bartender in
New York, but I became like an excellent bartender here
(15:40):
I think because of just a reverence for their classics
and just honing in on that and just the storytelling
ability and interactions that you have with everyone that comes
through this city.
Speaker 1 (15:50):
Yeah, one cocktail for the rest of your life.
Speaker 3 (15:53):
What would it be? It's a hard one to I
get like one? Do I get one jokable one and
once step one? Or is it like you know, like
just one.
Speaker 1 (16:05):
You can maybe cry to and and maybe rock.
Speaker 3 (16:08):
To man man. Let me see, I would say old fashioned?
Speaker 1 (16:14):
Was I was going to guess old fashioned? Yeah, that's
I mean again, it's a classic, but it's one that
can service you throughout your life. Yeah, in different uh.
Speaker 3 (16:24):
Iteration covers all the basis.
Speaker 2 (16:26):
Yeah, all right, death row meal, I'm sorry, death oral meal.
Speaker 3 (16:30):
What do you have death or a meal?
Speaker 2 (16:32):
Death row meal?
Speaker 3 (16:34):
Oh, death row meal, I mean a confidence. Uh. You know,
my my grandmother is you know.
Speaker 1 (16:46):
They serve that in heaven if you want to clean up.
Speaker 3 (16:50):
I'm here for my dad's mother is Chinese. And I
feel and I feel like Asian food is like it's
such a broad category for like your last stuff throwmeal,
but i'd be like sushi, shrimp, fried rice, ti like
pad tie. You know that would be so many kind
(17:11):
of cheating there, you know, Yeah.
Speaker 2 (17:14):
So did you have a lot of Chinese food growing up?
Speaker 3 (17:17):
I didn't meet actually, like you know, members of my
family until later, but like you know, when I did,
it was like a heavy influence and just culturally, what.
Speaker 1 (17:28):
Was it like moving here? And again, we were I'll
backing up and say we were very fortunate. We moved
here with a healthy more than a healthy respect for
the restaurant community we were coming into, but also a
fear that we were moving from Miami Beach to New
Orleans and people would judge us like we were outsiders
or Yankees or carpetbaggers. The opposite was true for us.
(17:50):
How was it in the bar side of it? Coming
from New York as a bartender, big chest out here
I am in this little southern town, but you became
so quickly part of the bar community.
Speaker 3 (18:03):
I see this now in some of my you know,
one of my students moved from New York to here
and join the program, and like you see this, you
have to learn a little bit of humility in the
sense of people really do want to interact with you
and get to night you more than anything. You can't
be people called New Yorkers. I can't curse on here.
(18:24):
They they caused a holes. But I think it's just
more a sense of directness that like I had to
detach myself from and just be like more personable with people.
Speaker 1 (18:33):
And you know, that's the first time waiting in line
at Walgreens and everybody's having a conversation with the checkout
lady was the hardest part of it's.
Speaker 3 (18:42):
Gotta be cool with it.
Speaker 2 (18:44):
That never happened in New York.
Speaker 1 (18:47):
Yeah, I mean, but I knew I was home when
I could get my heart rate down just waiting for
those extra couple of minutes.
Speaker 3 (18:53):
It's from the island. You gotta be on island times.
You know.
Speaker 1 (18:55):
One of the big same times she was in New
York and in Miami, so she was always go, go go,
and ntil we got here and we realized, no, this
is the way you're supposed to New Orleans.
Speaker 3 (19:04):
New Orleans is essentially island.
Speaker 2 (19:06):
It is.
Speaker 3 (19:09):
That whatever whatever you got, Like I think about h
you know, a few years ago, garbage man was trying
to do his job on Mrighty graad Day and I
was like, oh man, that's like, why would you even
you know, just get it to me today, right right,
right right now. You just got to let things go.
That the only thing that frustrates me the most about
(19:30):
neurons is just just people just run red lights.
Speaker 2 (19:34):
Oh my god.
Speaker 3 (19:35):
It it just drives me crazy.
Speaker 1 (19:39):
That's the only time stop.
Speaker 3 (19:41):
Signing, nothing like you know, just you gotta wait like
thirty seconds listen.
Speaker 4 (19:46):
I Larry and I were talking about this that after
Hurricane Ida, when all the lights were out, was the
safest time to drive because people actually.
Speaker 2 (19:56):
Stop, stop forwards the room and then they drove.
Speaker 4 (19:59):
But I've seen people blow through these red lights and
then a street car is coming.
Speaker 2 (20:04):
It's it terrifies me.
Speaker 3 (20:05):
Yeah, I mean, it's just that, like I said, that's
it's like one of the the casual things that I
wish would be. Yeah, But everything else, like you know,
you know, life happens. And the most beautiful thing about
(20:26):
Nuance is, like I said, the community. The way they
came together for me in different times in my life
has been amazing, nothing short of amazing.
Speaker 2 (20:33):
Yeah, I agree, it's nothing.
Speaker 4 (20:34):
There's nothing like it where people don't even question or wait,
they just they're here to help.
Speaker 2 (20:40):
And that is that It's very rare because.
Speaker 4 (20:41):
Most people like, oh, this happened and so sorry, but
people are like really into it, and it's it shows
how people it's I tell people this. When we moved here,
living in Miami for over a decade, we had friends,
we had some very close friends. But when we moved here,
(21:03):
if there's something I needed and I said, hey, I
need help with this, no questions, it would get done.
And that is that shows you how different people here think.
Speaker 3 (21:12):
Yeah. I mean they have your best interest to heart, literally,
and I think you're the part of it or not. Yeah,
And I think people that are you know, that are
a part of this community are part of it all
the ways that they can be. One of the most
beautiful moments I sometimes wish we can return to is
just the way everyone was giving each other like food
and you know, providing for one another during COVID.
Speaker 2 (21:35):
Yeah.
Speaker 3 (21:37):
And some of the people that I met just as
a part of that process, I was meeting some people
from the elderly community, some of my neighbors I'd never
met before. It was a beautiful thing and I'd love
that about neurons.
Speaker 1 (21:51):
So here we are. Carnivals started. We have an extra
long Marty Girl this year with a super Bowl in
the middle of it. What is your life looking like
for the next six weeks.
Speaker 3 (22:03):
Fortunately, we've been approached for the Super Bowl, and I
assume just the way that things are done, they will
probably get approached again in the last minute, which is
which is good and bad. Marty Gras is always a
beautiful thing that we look forward to. And just getting
ready for this next class. We just moved to twice
a year model. So just to make my life more interesting.
Speaker 4 (22:25):
Yeah, yeah, yeah, because why not?
Speaker 3 (22:28):
Right? Why not? Why not? And so adjusting to what
it looks like in the spring versus the fall. I
think you know, you have jazz Smarty Gras June teenth.
There's just so many things happening. It's just a different
program in that respect, just you know all of that,
and business businesses are a little bit busier, and but
(22:49):
it's it's the most wonderful time of the year, ye
it is.
Speaker 4 (22:53):
So what where can people apply for the program?
Speaker 3 (22:58):
So usually we put out a call on our website
or I'm sorry, our social media when when applications are
about to go up, we're about to accept some applications
for the spring, and then the city has given us
some grants, so we're on their portal, so you know,
we'll make announcements on there when the time comes.
Speaker 2 (23:21):
And do they have to have experience or it could just.
Speaker 3 (23:23):
Be I mean, some people have zero experience behind the bar,
you know, have never even had experience in hospitality. That's
our job to get them up to speed. You know
when when I when I joined the hospitality industry, I
had no experience whatsoever. But I just put my head
down and just was lucky enough and fortunate enough to
have some good teachers.
Speaker 2 (23:45):
What was the best job you ever had besides this one?
Speaker 3 (23:50):
Let me see, it's a it's a it's a tie,
but I would say one, and I'll keep it brief.
I worked for HBO right out of college as like
a journalist for like a startup, and just just the
people that I got to meet as a result of that.
It was the first time that it was just everyone
was black and beautiful and just like powerful in that office,
(24:14):
with lots of experience in journalism and media. And I
just soaked it all up and they gave me my
first opportunity to do whatever I wanted to do. And
then I learned so much. And then I would say, secondly,
I got to live in a Dominican Republican and work
for the Dominican government.
Speaker 2 (24:31):
What how do you get that job?
Speaker 3 (24:38):
The rest of the story, so long, long story short.
I had a professor in college that was, you know,
really good friends with the president, so I was fortunate
enough to benefits.
Speaker 2 (24:54):
What was your favorite thing to eat on the island.
Speaker 3 (24:57):
Oh? I like my fungo a lot.
Speaker 2 (25:00):
Yeah.
Speaker 3 (25:00):
Yeah, my finder was like really great. But their seafood
is amazing. Yeah, street food there is. I mean, I
just missed those days where I was Yeah, Chimmy's.
Speaker 4 (25:12):
Yeah, it's super like well like a bowl of sancorchio, yeah,
is like. I think We've had a few people from
Dominican Republica we worked with and became very close friends,
and they're just fun, you know, and they want to
cook and they share everything with you.
Speaker 2 (25:28):
So I I I'm jealous that you got to live
there for a whole Yeah.
Speaker 4 (25:32):
Yeah, going to the beach yeah yeah, yeah, nothing like it.
Speaker 2 (25:39):
So what's next for you?
Speaker 3 (25:41):
That's a good question.
Speaker 2 (25:44):
A lot you have a lot of it depends on
the stove.
Speaker 3 (25:47):
Yeah, it's a good question. I mean, you know, I mean,
currently I'm in the Golden Text ten thousand small businesses.
Speaker 1 (25:54):
So that's a great program. Yeah, how do you find
out about it?
Speaker 3 (25:58):
So it's been curious. I had a friend that did
it and said that we should do it. So, you know,
it's about that time for us to love with this.
Our fifth year, we're about to enter, so perfect timing
for us to kind of level up, find a brick
and mortar. Hopefully that would be my dream within the
next two years to find like a bar space that's
like a living, breathing space that people can come and
(26:19):
see us.
Speaker 2 (26:19):
Yeah.
Speaker 1 (26:20):
Also to my couple buddies who work at Goldman, that
was me saying something nice about y'all.
Speaker 3 (26:27):
Struck me.
Speaker 1 (26:28):
But that is a knee program that has turned out
a lot of people who have done some made some
really big impacts throughout the country. So congrats on That's OK,
that's a pretty very special I'm stuck on your mini
pans and yeah it's on the stove, but everybody else's
many pokers in the fire.
Speaker 2 (26:45):
Well that's fine. I'm a chef, so pans pans on
the stove.
Speaker 4 (26:49):
So what are you looking forward to form?
Speaker 3 (26:53):
Ready to let this year go? This year? This year
was a rough one.
Speaker 2 (26:57):
It was an interesting. Yeah, I will say that.
Speaker 3 (27:00):
Yeah, so I'm ready for whatever whatever, like like rising
like phoenix, yeah literally out.
Speaker 1 (27:09):
For some background. Fortunately in November October, October, Yeah, unfortunately
in October to raise home caught on fire, burned down.
So there is the phoenix rising from the literally literally.
Speaker 2 (27:26):
But you're moving to our neighbor to this neighborhood.
Speaker 3 (27:30):
Were happy first start? Yeah, so yeah, you'll be seeing
a lot of me. O. We love seeing much too
much of.
Speaker 4 (27:37):
Me, maybe too much of that, very enough, but we
thank you for everything and all you do for the
community and.
Speaker 1 (27:44):
In the industry and mean and just.
Speaker 2 (27:47):
Being you, just being the guy that you are and
that laughs.
Speaker 3 (27:53):
Up.
Speaker 1 (27:54):
Thank you too, right, thank you? Wait for the Yeah,
ye can't wait for the bip, make way through the reed,
or go and.
Speaker 3 (28:09):
Wait for the bornate playing for the.
Speaker 2 (28:11):
Re back up.
Speaker 3 (28:13):
Everybody like the Wheels
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