July 18, 2023 • 40 mins
Host Bryan Ford is joined by Dorion Renaud— actor, model, recording artist and CEO of Buttah Skin. Before Dorion’s life in the public eye on shows such as BET’s College Hill, Bounce’s In The Cut, and most recently MTV’s The Real Friends of Weho, Dorion was just another Texas boy chowing down on mom’s gumbo. Bryan does his best to recreate this special southern treat for skincare mogul Dorion Renaud.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
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Dorion Renaud IG: @renaud
Bryan Ford IG: @artisanbryan
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to the Flaky Biscuit Podcast. You already know, Fami,
it's your boy. Each episode, we're cooking up delicious morsels
of nostalgia, and today's a very special one because my
(00:21):
nostalgia is a little similar to Dorian's nostalgia. But I'm
always making meals and recipes that have comforted and guided
our guest to success. That means each episode, I'm creating
a recipe from scratch, all right. Whether I'm bacon, cooking
whatever it is, dehydrating something, it's all good, and I'm
hand delivering and feeding it to my guests recipes that
(00:41):
hopefully you guys are making at home as well. Today
we have a very special, amazing and inspirational guest, actor, model, recording, artists, founder,
General Black Excellence Award winner, owner of the black owned
skincare brand butt Skin, which I'm sure he's already realized
I need to be using. Butterskin's vision is to give
(01:04):
melon and rich skin the attention that it deserves. The
brand's been tied by celebrities like Beyonce to chains, no
big deal. Please welcome Dorian Renad.
Speaker 2 (01:15):
Yes or Renault.
Speaker 1 (01:18):
I was thinking just because, like I grew up in Louisiana,
So when I see your name like that, I'm thinking Renault.
But you say it's real.
Speaker 2 (01:26):
Some people say whatever.
Speaker 1 (01:27):
I mean, it's your name.
Speaker 2 (01:29):
I like that it has duality.
Speaker 1 (01:30):
It's really nice to meet you. I've been checking over
your work articles that you've been in Forbes and all
this kind of thing, and I'm reading this and I'm like,
ten million dollars in revenue. I gotta talk to you.
But what's good? You know you're in New York. What's
what's going on?
Speaker 2 (01:44):
Why are you here here doing press?
Speaker 3 (01:46):
We did an event yesterday with Cassie at the Allure
store that was really great, a lot of good energy there.
We're doing some stuff with Macy's. I did Macy's Live
today and we're doing Harrold Square tomorrow and.
Speaker 2 (01:56):
My family came out.
Speaker 3 (01:57):
So we like celebrating, celebrating butter and just work it wow,
working while celebrate.
Speaker 1 (02:02):
Working while celebrate That seems to be the theme of
entrepreneurship though, right.
Speaker 2 (02:06):
I mean, it's no other way.
Speaker 1 (02:09):
You got a party, eat good and work at the
same time.
Speaker 2 (02:11):
At the same time. But it's good though. You know.
Speaker 3 (02:14):
I work with my friends, so that's fun and we
try to find time. But like what I do is fun,
the good al weighs bad, especially being an.
Speaker 1 (02:21):
Entrepreneur hundred percent. I mean my good side is a
bunch of bread and foods.
Speaker 2 (02:25):
Yeah, I mean, hello, that's why I came over.
Speaker 1 (02:29):
Yes, so here at Flaky Biscuit. Obviously, I am making
a nostalgic meal for my guests, and we're gonna start
off with talking through you know, let our listeners know
what exactly did you have me make today. I'm actually
curious too, because it was a little vague, and so
when I see these three ingredients together, I only think
of one thing. So what exactly did I make for
(02:51):
you today? And why is it so important you made gumbo?
I mean I made chicken sausage and okra over rice, okay, with.
Speaker 2 (02:59):
Kicking sage and okra.
Speaker 3 (03:00):
So that meal is very important to me because that's
the first thing I asked my mom to make for
me when I go home, and I think she used
to make it because it was easy and quick, you know,
but I love it.
Speaker 2 (03:11):
It's feeling.
Speaker 3 (03:12):
It reminds me of the wintertime in Texas, and it's
like my go to when I go back to both
my tops. So I'm like, why not?
Speaker 1 (03:19):
And your mom cooks it for you to cooks it.
Speaker 3 (03:21):
And I don't eat okra like any other time, Like
I don't eat just regular. It has to have like
the chicken and sausage. I don't even know what to
call it.
Speaker 1 (03:29):
Well, I again, as someone from New Orleans. I saw chicken,
sausage okra over rice, and I was like, well, I
could just see your chicken, see your sausage, and steam
some okra and put it over rice. But I was like, yeah,
I made a gumbo.
Speaker 2 (03:45):
Hey, I'm with that.
Speaker 1 (03:46):
I made a gumbo.
Speaker 2 (03:46):
I'm with that.
Speaker 1 (03:48):
We'll get to it in a minute. But when was
the first time you remember having it? What was the taste,
smells in different you know, sense re sensation, What goes
through your mind and body and your soul when you
when you eat this.
Speaker 3 (04:01):
Ah, it just reminds me of the childhood house that
I grew up in and and my mom she liked
to make it for me because I used to talk
about her cooking sometimes.
Speaker 2 (04:11):
I was like, I don't like this. I don't like that.
Speaker 3 (04:12):
I was a picky eater, and it was the one
thing that when I said to me, she knew she
was good at. So she was like, Okay, I got
you tonight. It just reminds me of sitting in the
kitchen watching her cook and listening to music and talking.
And I love those moments. When I think about growing up,
I would sit in the kitchen when my mom was cooking.
Speaker 2 (04:32):
You know, that was our social time.
Speaker 3 (04:34):
So that's what it reminds me of, connecting with my
mom and family. My sister's running around and you know,
were listening to the earth winding fire.
Speaker 2 (04:42):
She listens to earth winding fire every time she cooks.
Speaker 3 (04:45):
It's that warm feeling that that meal reminds me of
anything from the South, anything like a Creole dish or
yeah like that.
Speaker 1 (04:52):
Yeah, man, I feel you. I mean I have the
same nostalgic moments with my mom. She would make the fias, yeah,
and I would be under the table trying to see
some of the dough. Yeah, you get mad at me,
slap my hand away. What you're describing to me is
a very warm motherly love, which is pretty much not
replicable no matter what I did here today. Most likely
(05:14):
it's not going to be on.
Speaker 3 (05:16):
Yeah, but the feeling, you know, the feeling of food
is so reminiscent of whatever time it was when you
ate it the most. I don't eat this meal often,
so it's still special to me, you know, And I
think I try to do that consciously, like I don't
like to eat certain things all the time because I
like to keep them as a special dis right.
Speaker 1 (05:34):
So Beaumont, Texas, huh, yes, tell me about Texas.
Speaker 3 (05:38):
Well, it's not much there, but it's a lot of heart,
it's a lot of love, it's a lot of great people,
and it was the perfect foundation for me growing up.
I had no choice but to have a very vivid
imagination because it wasn't much there, but the people were
so creative and so dope and full of culture and
full of soul and life. And we make the best
(06:00):
out of that small world that we had in Beaumont.
And I was able to look around me in Boumont
and see so many different types of people, and it
made me aspire to move to Los Angeles or come
to New York even more.
Speaker 2 (06:14):
Because it was a small town with.
Speaker 3 (06:17):
One mall, one theater. You can't get away with doing anything.
Someone knows your dad or your mom. You know, they'll
call them immediately. Driving at sixteen, you get pulled up
about the cops. They don't take you to jail, they
call your parents. It's that type of that kind of yeah,
that's real Southern stuff.
Speaker 2 (06:33):
Real.
Speaker 1 (06:33):
It's very close to Louisiana in proximity. And I googled
gumbo shops Beaumont, Texas or something like that in like
fifty like like you know, there's like Bu Dan I mean, y'all.
Speaker 3 (06:45):
And no one knows what it is in La I'm like,
I have to order it especially and they have to
send it like on the dry ice to try that.
Speaker 1 (06:51):
Oh yeah, So I call up this butcher in Brooklyn
and they got Buddhan. No way, they got Budan here. No,
it's called Pysanos Paysanos. It's a historic butcher that got
they got alligator sausage. Wow, because alligator sausage is the jam.
Speaker 3 (07:04):
I eat alligator love that I eat lists.
Speaker 1 (07:07):
Oh you know, I have frog lists. My dad my
dad from Honduras and were raised in New Orleans, so
we was we stayed eating. But if you want some
boodham before you go home, hit up Pissano okay, But anyway,
so I'm going to tell my listeners because they love
to know how I prepared the meal. I made a
root with some freshly milled farmer ground flour, little butter,
(07:27):
little oil. Seared the chicken. I seared the sausage. I
put it to the side. Added bell pepper, onion, celery,
the trio. You already know what it is. I mean,
come on now, all right, sweat that a bit added
to the root. Added my chicken stock, some bay leaves,
some thyme, some seasoning, seasoned spice, some pepperrika, some cayenne.
(07:48):
You got that all over in there, got the roule,
a little dark added the chicken, added the okra. It
wasn't as dark as it could have been, like if
I started it at like seven am. But it got
relatively dark. You can judge the darkness level when you
see it. Let that simmer for a while and made
some bosmody rice. Man. So I'm about to play it
up for you. And you know what our listeners want
(08:10):
to know is are you getting transported back to those
moments with your mom? And remember, I know, you know
we obviously cordial and friendly, but you can straight ship
on it. It's all good, you know, Like you know,
I really want to know if it's too spicy. I
wasn't that spicy when I grew up. You know, if
it's too salty, if it ain't got flavor, just don't
be afraid.
Speaker 3 (08:28):
It's Goodna, it's gonna be. I think it's good.
Speaker 1 (08:31):
But we want to know if we brought you back.
So I'm gonna step up real quick. I'm gonna plait
it up for.
Speaker 2 (08:36):
You, all right, the moment of rice.
Speaker 1 (08:41):
You gotta get amount of okrad.
Speaker 3 (08:42):
Man, take this off because I know I'm gonna get
hot eating gumbo.
Speaker 1 (08:52):
Man, I'm nervous.
Speaker 2 (08:54):
Don't be nervous. I am a tough critic though.
Speaker 1 (08:57):
No, I want that real I'm gonna get my helf one.
Speaker 2 (09:00):
How do you feel about me adding hot sauce to this?
Speaker 1 (09:02):
They didn't have crystal. I don't know what kind of
hot sauce you prefer.
Speaker 2 (09:05):
I like tabasco.
Speaker 3 (09:06):
Okay, good. Some people get offended, you know if you
like take the first bike.
Speaker 1 (09:10):
No no, no with hot sauce. No no, no, I
ain't worried hot sauce is here. So you're doing tabaska.
I'm doing old Bay.
Speaker 3 (09:16):
My mom used to actually get mad at me for
putting hot sauce on her food.
Speaker 1 (09:19):
Oh word.
Speaker 3 (09:20):
She was always like, you drowned my food in hot sauce.
You're missing up the flavor, but it enhanced.
Speaker 1 (09:25):
Hot sauce goes on everything.
Speaker 3 (09:27):
I love that you actually put some okra in here,
because there's.
Speaker 1 (09:29):
A ton of opra.
Speaker 3 (09:30):
Some people don't put okra in their gumm.
Speaker 1 (09:32):
Well, that's the real way to thicken gumbo. In fact,
the word gumbo means okra or West African. I believe
m okay, he said.
Speaker 2 (09:43):
They have a few more.
Speaker 1 (09:44):
No, shoot, I'm taking a bite too.
Speaker 3 (09:46):
This is actually good, man, It's very good. It actually
tastes like the gumbo that I grew up eating too.
Speaker 1 (09:55):
So I want my listeners to know that I'm looking
him in his eyes, and I think he means that.
I don't think he's picking up the plate. Now we
about to go ahead and try down real quick like
you had a house.
Speaker 2 (10:06):
Well I'm here. I'll be talking about next time too.
Speaker 1 (10:10):
Did you get enough chicken? You got enough chicken?
Speaker 3 (10:12):
I cool?
Speaker 2 (10:13):
I did, And the chicken is very good.
Speaker 3 (10:16):
And sometimes when I make a quick gumbo, my chickens
like not tender, like this, But you took your time
with this.
Speaker 1 (10:24):
I took the little time that I have to do things.
Speaker 2 (10:28):
As you know.
Speaker 1 (10:29):
Oh shit, I'm about to clean the I about to
clean the plate.
Speaker 2 (10:34):
Very good.
Speaker 1 (10:35):
Well. Okra is the original thickener for gumbo. A lot
of people use fil. I actually did use both, but
some people think it's like one or the other. Okra
or fele file is the powder that you used to thicken.
I use both, but I lean dominated on the Oprah.
Speaker 3 (10:53):
This is fire and it's just spicy enough. The hot
sauce adds.
Speaker 2 (10:57):
Like that tangy. I.
Speaker 3 (11:00):
I feel like I'm on one of those we call
it mook bang things.
Speaker 1 (11:04):
This is bang, this is okay. Yeah, well we just
pound out.
Speaker 2 (11:08):
This is a good thing that I'm sure people like
to watch other people eat.
Speaker 1 (11:11):
Oh, they love. I don't know why, don't get it, really,
I don't really like watching people eat, but people love
watching people eat.
Speaker 2 (11:17):
It would have sucked if it was bad.
Speaker 1 (11:20):
That man, they know what it expacted. But you probably
thought it was gonna be busted.
Speaker 2 (11:23):
Huh. You would have got to put the play down
and be like so.
Speaker 1 (11:27):
Mm hmm, you don't have to actually clean your play.
I mean you're not offend them, but it's been a
long day, That's what I'm saying. Ain't nothing in a
bowl of chicken okra. You know what I'm saying. Gumbo
can't fix to my listeners. This recipe will be on
Shondaland dot com. I'm gonna post it on my Instagram
as well, so make sure that you're tagging me, tagging
shondaland of course tag Dorian as well. Tell us about
(11:50):
it on that discord. So what we want to know
what exactly did you taste when you ate this? Where
did it bring you? You know what I'm saying? And
was I able to bring you back to your mom?
The irth winning fire? Yeah, sisters running around.
Speaker 3 (12:09):
You know, my mom is not the best gumbo maker.
But gumbo is something that I request all the time,
Like anytime I can get it, I try to do that.
And it makes me feel cozy, It makes me feel warm,
It makes me feel like it is wintertime and I
want to be home, because when you have a big
(12:29):
pot of gumbo, you want to like stay home with
it and eat it for days and put it away
and break it out a week later. So it actually
reminds me of Christmas break because during Christmas break is
when my mom was at work for like a week
and we were out for like two weeks, and she
would leave us for like a gumbo or things like
this to make. And so these types of meals mean
(12:50):
a lot because you can feed so many people off
of them, and so I think they're fellowship meals. There
are meals that you reminisce on, having great conversations over
and going back from. And it was no limit as
to how much gumbo or you know, okra over rice
that you can go and get in. So it just
makes me feel warm.
Speaker 1 (13:08):
I'm glad that you were able to think about some
type of memory involving your mom, whether it was you
know what I'm saying. I'm sure that specific chicken okra
sausage over rice that she made. Maybe that will only
exist in your brain, you know what I'm saying. But
I'm really glad that you were able to enjoy this fully.
Speaker 3 (13:25):
Yeah, I mean it feels like home though, so to
be in New York, I'm not from here. Yeah, even
when I'm in LA to have gumbo, it's like i
feel like I'm home. And even though I like my
life and I liked living in California. You know, you
always want to like feel that nostalgia of being a kid,
And yeah.
Speaker 2 (13:41):
I kind of miss having an ax you cook for me.
I need some food.
Speaker 1 (13:46):
But you know what I can really tell about you,
what really radiates from you, and I think it's just
because I share in this, is that your southernness is
a very big part of who you are. No matter
or how much success you have, a meal like this
really kind of molded you. Yes, these meals For me,
(14:07):
it might have been something a little different, but it
literally is something that drove me to be where I'm at.
Speaker 3 (14:12):
Some meals like this one it humbles me too. You know,
if you are ever at a place in your life
where things are too busy or your head gets too big,
having a meal like this it reminds you of who
you were and also who you still are.
Speaker 2 (14:27):
Sow.
Speaker 3 (14:27):
I like meals that are not too fancy and too
expensive to make, because gumbo in the South was something
that grandmothers would make for the whole entire family, and
you know, the family would put in money on each
ingredient of the gumbo.
Speaker 2 (14:41):
And that's kind of what it is. You know. It's
a pot of.
Speaker 3 (14:45):
Tons of ingredients, a lot of love. It takes a
long time to make it. If you make it good, yeah,
and so you know it's heart going into it. It's
not a twenty minute meal. Somebody like took their time
and each thing that they cut up they thought about
when they put into and so.
Speaker 2 (15:00):
I like that.
Speaker 1 (15:01):
Man. Words have never been more eloquently about. Don't go anywhere,
We'll be right back after this. Yo. Yo, it's brian,
(15:25):
let's get back into it. Grown up in Boma as
a black man, it's nice to romanticize the way we
were able to eat. You know, we'll eat that meal.
But for me, at least when I stepped outside or
when I went to school, it was a whole nother ballgame, man.
I mean, it was very hard to be accepted as
someone that was not white. And is that something that
(15:47):
you experienced as well in Boma as far as with
the gumbo goes just in general, I mean, like, oh yeah,
stepping outside the realm of the meal, just stepping into
reality of sure, you could share a pot of gumbo
with your white neighbors. It's all gravy and all that
kind of thing. But at the end of the day,
after y'all eat yeh? Was they looking at you at
the same or.
Speaker 3 (16:06):
See where I grew up, was like everybody was so
goddamned country, Like, you know, we all really enjoyed doing
that and eating like that together.
Speaker 2 (16:18):
But it was when I left and went to.
Speaker 3 (16:19):
College in Atlanta, and I remember bringing up that I
liked gumbo and like.
Speaker 2 (16:24):
People from like DC and East Coast are like, what
is that?
Speaker 3 (16:26):
And stepping out into being a black man in a
world that is not predominantly black in a beauty space,
you know, that's been difficult, you know, of course, But
I do think that my upbringing and my roots has
allowed me to deal with it in a more productive way.
I think that anytime you are not at the head
(16:51):
of your class, okay, and so when you go into
something like beauty, are you going to a new field
and you don't have this.
Speaker 2 (16:59):
Long resume and they think we don't take them serious.
You know.
Speaker 3 (17:02):
For me, I'm not a dermatologist, I'm not a skin
care expert, and being a black man, that's not the
first thing that people think about when they think about
beauty or skin care. So it was me actually having
to relearn my blackness and go back and figure out
what made me so authentically black because I didn't realize
(17:23):
how black I was. I wasn't in Beaumont no more,
you know what I mean. I wasn't around that comfortable
lifestyle and people that made me feel like I was
no different. But stepping out into this world, yeah, man,
you know you're going to face those challenges.
Speaker 2 (17:38):
But I love it. I love being black.
Speaker 3 (17:40):
I mean, I appreciate everybody else, you know, I appreciate
all other cultures, but I really like being black. And
I love Black people. I think they're so beautiful. Man
sommer soul, and I fucks with the blackness.
Speaker 1 (17:53):
Oh man. Again, words never better spoken. Yeah, but you know,
I really appreciate you opening up about that, specifically opening
up about having to reclaim that blackness or having to
reclaim your own identity or whatever it is. It's not
the easiest thing to talk about, you know what I'm saying.
It's there are challenges involved, especially when business is involved.
Right say the wrong things like here we are again
(18:16):
at the race topic.
Speaker 3 (18:17):
Here we are again as me trying to stand up
for black people and make sure that our voices are heard,
and all of these things. And I'm just like, Wow,
I did not know, you know, that it was this
much in the world to take on as a black man.
That's because I was raised by a very strong black
man who always made me feel worthy, always made me
(18:39):
feel like I was no different than my white counterparts.
And I knew I was different growing up, you know,
but I didn't feel less stand.
Speaker 2 (18:47):
You know, I still don't.
Speaker 3 (18:49):
But when I got into the world as an adult,
I realized that everybody else's upbringings caused them to maybe
look at me like I was less stand.
Speaker 2 (18:56):
I didn't understand that because I had never felt that
in my life. So I was like, okay, so you.
Speaker 3 (19:01):
Don't think that I am equal or I deserve what
you have because of my skin color.
Speaker 2 (19:06):
The South is very different.
Speaker 3 (19:08):
I had friends of all nationalities and we were all
just country as hell.
Speaker 2 (19:12):
You know, and we got it. You know, you're white,
I'm black.
Speaker 3 (19:15):
I think when it comes down to business and in
corporate worlds, and when you do that's that's when you're like, oh, okay,
so I'm black. I get it.
Speaker 1 (19:25):
You know. I had, you know, very similar experience, slightly
different in my upbringing because I'm an Afrohunduran, right I'm
a black Hispanic person, right, which complicates things on both sides.
It's like, you know, the white kids at school was like, oh,
so you Mexican or something, and the black kids were
like so you're white, or like why do you talk
like that. I'm like, nah, I'm just like I'm neither
of those things. I'm just me. But after getting past
(19:49):
those hurdles, the first time I experienced what you're talking
about of the kind of how does a corporation see you?
I was I was an employee at an accounting firm.
I set up this interview. I was a senior in college,
great GPA. You know what I'm saying, Like all that
kind of thing. My name is Brian Ford. And when
you talk to me on the phone, I'll be like, hello,
you know whatever, Brian Stephen Ford. And so I walk
(20:11):
into the conference room with all the other applicants and
they're all white and that's cool, that's cool. I don't
given shit. And I walk into the room to interview
and the guy's like, oh, sorry, this is for Brian Ford.
I'm like, I'm Brian.
Speaker 3 (20:23):
I am.
Speaker 1 (20:23):
I am Oh, you know, like goods mistake, just like no,
I just bought it, and I was like, it's all good,
bro Jo, Like, I get it. You weren't expecting me
to walk in when you see my resume, because my
resume off the chain. I quit accounting. I became a baker,
and then I started to notice it in the baking industry.
I started off making Western European bake goods, croissants, right
(20:44):
that guess, things that everyone knows about, things that are
put on a pedestal, Western European bake goods, you know.
And even cuisine. When you think of fine dining, what
do you think about Italian French? You know, a plate
of Italian food cost thirty bucks, but the dumb across
the street you want them to be cheap. But it's
the same. In fact, Italian food is noodles, It's dumplings.
Speaker 2 (21:06):
Right.
Speaker 1 (21:07):
So there's like a weird distortion in the way that
consumers perceive cuisine. So I'm making all these bad guys
and all this kind of thing, and I'm making my
Instagram posts, I'm tagging the big media players, and I'm
not getting a single. They don't repost me, they don't
see me. My following ain't grow. And I mean I
had like a thousand followers like five years ago to whatever,
All of a sudden and I read your interview, Black
(21:30):
Lives Matter is resurfacing. The unfortunate murder of George Floyd
occurs in twenty twenty, there's kind of this big pop. Honestly,
is a threshold was passed where media outlets and companies
were like, oh shit, you need to find some black
people to support.
Speaker 3 (21:44):
Yeah.
Speaker 1 (21:45):
Like literally, I remember like the day I opened my
inbox because my book was publishing and I didn't feel
like I was getting much traction. I was like, whatever, man,
you know, because I'm posting about Latin American banking, I'm
trying to understand myself and posting about European stuff. One
day might buy all these publications that I've been tagging
for years. All of a sudden, they want to interview,
(22:07):
all of a sudden, they want to repost, all of
a sudden, they want to collabse.
Speaker 2 (22:10):
All of a.
Speaker 1 (22:11):
Sudden, they want to pay me. You know what the
funny thing is, I still did it. Yeah, me too,
with a great like it's not even a grain of salt.
It's like, finally, even though I know your motive, yeah,
is to save your own face. I was like me anyway, Yeah,
but talk to me about that, because I know you
know exactly what I'm talking about. Two different industries, we're
two different people in two different cities. But talk to
(22:32):
me about that moment. Did you experience something similar?
Speaker 3 (22:35):
Oh yeah, I mean it was like night and day,
you know when that happened.
Speaker 2 (22:39):
You know, a few weeks later, and Black Lives Matter.
Speaker 3 (22:42):
Started becoming a hashtag and a three letter thing, you know.
I was on calls and they were like, yeah, because
of BLM, we're gonna do this and we're gonna do that.
Speaker 2 (22:49):
And I was like, whoa, whoa, whoa, Like.
Speaker 3 (22:51):
We're not a trend, We're not a hashtag. And although
I was very grateful to get a lot of the
things and opportunities, then I started feeling like, did I
really earn it, you know, or did you guys really
want to just give this to me because you needed
somebody black on your platform. And I was like the
cleanest situation that you could find. And I think anytime
you can get some attention around what you're doing, that's
(23:12):
a good thing and that's God's gift. But I don't
want to be held to the standard of what that
time period was right with everything that I talked about
or everything that we did.
Speaker 2 (23:23):
I'm sure you went through the same thing.
Speaker 3 (23:25):
You were leading with your color, and I just never
remember leading with that outside of knowing who I was
and being proud of who I was. But every conversation
after that was so dorian. You know, as a black man,
we want you to help our initiative or this and that.
I'm like, my God, like, how about we just make
everything equal? How about we just treat each other fairly?
(23:45):
And I think it caused a bit of a weird
divide between some black people that were getting support and
some that were not, you know, because at that time,
everybody kind of felt like, well, I have a black business,
then it's black lives matter support me.
Speaker 2 (24:01):
Right. Also, a lot of.
Speaker 3 (24:02):
Brands were being supported at that time, and I don't
think a lot of them were ready for that magnitude
of success, and you look now, they couldn't keep up.
So I would like to go with the notion of
bringing people in because they deserve it and they're ready,
not because of their skin color. Because we're not going
to give somebody white a job because they're white, or
(24:24):
somebody Mexican a job because they're Mexican. They were handing
out stuff like reparations out here, and I was like,
you know, after a while, you start feeling uncomfortable when
you get the fiftieth call and they're like, Hi, so
we're in an airline and we'd love to give you
free tickets because you're black and you're a business owner.
You're like, but I didn't really do anything for that, however, Yeah,
(24:47):
we deserve it. But I like to work for what
I do, and I don't want it to be off
of my skin color. Just like you, Like you were
baking croissants and things like that, and you want to
be respected because it's good. You don't want to just
go in because someone's handing it to you because you
know so you want to be in a space because
you deserve to be in a space.
Speaker 1 (25:07):
Yeah, and that's if you think about artisanal baking cookbooks
as white people. Of course, there's not many.
Speaker 2 (25:16):
How many brothers in a kitchen making?
Speaker 3 (25:19):
But you know what the.
Speaker 1 (25:20):
Funny thing is, if you go to any restaurant or
any bakery, the face of these restaurants might be white,
but the whole kitchen is brothers.
Speaker 2 (25:28):
It is us back.
Speaker 1 (25:29):
They're physically touching and cooking all this food. But it's
rare that I'm going to be forever grateful to have
sold so many books because of the exposure I got
during the time where people wanted to push us forward.
I can't say I didn't like that, but it does
make you step back and be like, if that didn't happen,
(25:51):
would I have this podcast, would I have a TV show?
Would I have a second book? Or would my first
book have just withered away? And I like, you know
what I mean, Like, well, yeah, we don't.
Speaker 3 (26:01):
Care and we don't get it. If you're good at
what you do and you know you're putting quality things
out to the world, it doesn't matter because if you
weren't good, you would not be here to stay. So
you just be another trend like a lot of other
black businesses were, just because people wanted to support. So
however you got here or get in the room, or
(26:23):
get some accolades or get more money, that is just
the divine universe doing it's work. But if you stay,
that means that you put the work in and you
deserve to stay. Like I know I deserve to stay
in this game because my products are good. We put
a lot of work into it and a lot of
things into it. So I feel very deserving and so
(26:43):
I can look back and say, you know, hey, that
was a nice uptick.
Speaker 2 (26:46):
They get them all the time.
Speaker 3 (26:48):
Yeah, yeah, man at it.
Speaker 2 (26:52):
You know, thanks for the uptick.
Speaker 3 (26:53):
But when it went up, I was able to sustain
and show people that I deserve to be here too.
Speaker 1 (27:01):
Having a good time. Stay Flaky, We'll be right back.
Welcome back to Flaky Biscuit. Talk to me about butterskin man, Like,
(27:27):
how do you go from an Oprah chicken plate? Yeah,
you know, having this very successful coming, Like how why?
Speaker 2 (27:33):
Man?
Speaker 3 (27:34):
I had bad skin growing up, struggling with my skin,
and you know, I never had a plan to have
a skincare lot. I just wanted to fix my skin.
I was like being very vain at the time. I'm like,
my god, like I'm scarring and breaking out. And once
I found a solution for mine, everybody started asking me,
how did you clear your skin up?
Speaker 2 (27:52):
And then I started.
Speaker 3 (27:53):
Realizing that, like, especially black men were kind of embarrassed
to ask about skincare products and women, and there weren't
the resource versus around people of color, like it was
white people or other people growing up with their parents
started taking them to the DERMATOLEI at like thirteen. My
mom was like, go get some clear self and figure
it out. I hope it works, you know.
Speaker 2 (28:14):
Yeah, you know, we always had.
Speaker 3 (28:16):
Remedies for things, and I think, you know, skincare was
such a different space that we hadn't had much education
on as far as like what worked for our skin.
And so when I found a solution for my skin,
I came up with butter with my business partner, and
I was just hoping to get it to a few
people because people were asking me. So I felt bad
that I couldn't give them something when they were asking me.
(28:38):
So I was like, oh, go get some shade butter,
Go get this, go get that. So I said, let's
give it a shot. Let's see how it works. I knew,
I knew a lot of people that cared about their
skin and.
Speaker 1 (28:46):
So and where were you during this time?
Speaker 3 (28:48):
I was on a sitcom in La looking in my
apartment and I came home one night off sent really late,
and I just rolled out a business plan. I said,
you know, the next season, I'm going to take the
money and start a skincare line and hopefully, you know,
get it in a few stores. Before I could even
do all of that. Man my business partner, and he
had a manufacturing company and they did skincare. So we
(29:11):
tried it, started working on it, and six months later
it was here. I was like, Okay, I have a product.
That's crazy. I have a box, you know, but now
you have to get this box on other people's hands.
Speaker 2 (29:21):
You gotta sell it. You gotta, you know, get the
word out.
Speaker 3 (29:24):
And so I just used what I knew in entertainment
and how it would go promote the shows, or how
it would keep myself relevant in certain ways to keep
the skincare brand relevant, kept perfecting it and learning. I
was in the lab in Florida where we manufacturer, just learning.
Speaker 1 (29:38):
It's manufacturing, yes, what is that due to proximity of
where you source ingredients or what's you don't have to
give me your business strategy, but I guess like we.
Speaker 3 (29:47):
Get out of shade butter directly from Ghana, Africa. So
that was very important because I would come up to
New York and get like those big tales of shade
Better in Harlem and bring them back with me. Melt
it down, and I was like, I really want a
real shade butter. But it was so much better and
easier for us in the pandemic because so many brands
had been outsourcing from overseas. We get our raw materials
(30:08):
and then we send them here so Florida, and that's
where we kind of bottle everything up, package everything up,
and it put us ahead of the game in the
pandemic because it was so hard to get stuff from
other countries and overseas. So it's easier that I can
go down there and check on my stuff. And I
don't like to not be able to put eyes on
(30:29):
my stuff.
Speaker 1 (30:30):
So yeah, let's just take me for example, because I'm
genuinely curious, like what do I need to do to
make my skin better? Because I look, I'm on camera, man,
I watched my TV shows. I gain a little weight,
and that's it's normal for me to think about my weight.
But like, I have started to notice my pores are
very big on my nose, and like now like parts
of my nose got like a big hole on it
or something. I like watching myself and I'm like, oh, like, man,
(30:51):
that's making you.
Speaker 3 (30:52):
Notice it when you get older too, you know, when
you're younger, you're like, I don't really care. I would say,
like my kid comes with a cleanser of vitamin C
serum and I'm moisturizer. But I will say for a
brother like you, a cleanser, a good toner, and a
good moisturizer, some simple, easy and you really need to cleanse.
You know, you're in a kitchen cooking man, so it's.
Speaker 2 (31:12):
A lot going on.
Speaker 3 (31:13):
You want to cleanse your skin really well, and it
keeps the good oils in your skin. Sorry, our cleanser
is doesn't strip your skin of too many good vitamins
in it.
Speaker 2 (31:23):
And then a toner to balance.
Speaker 3 (31:24):
Your skin so that bump right there, it won't happen
if you are, you know, balancing your skin with a
toner every day, and then you keep it moisturized, so
then when you go out here you still have moisture
in your skin. You know, it's an organ. You can
take care of it. Yeah, that's put vitamins in it.
You gotta really nurture. You don't have to have a
routine of nine products like they try to pitch to
(31:44):
you so that you can have good skin. You can
do that with a couple of products. Keep it simple,
easy and efficient.
Speaker 1 (31:50):
Where can we find your products? I mean like what
where can we find it online? Can we find it
in stores? And what cities?
Speaker 3 (31:56):
Yeah, you can find but online, but askin dot com.
You can go to Macy's, you can go to Alta, J. C. Penney,
north Shroom's, Bloomingdale's. You know, type of saying on the internet,
and you can find a store near you. If you
want it today, you go to our website. We'll get
it to you in a couple of days.
Speaker 1 (32:15):
Man boy, got that smooth? Boys, I gotta get that
that butter skin on. No, for real, man might stop.
We got to go into the city. There's an Alta
by Lincoln Center, so you know at Flaky Biscuit here,
we like to play a little game with our guests.
All right, it's time to play our flaky game.
Speaker 2 (32:39):
I like a game, all right, so we play games.
Speaker 1 (32:43):
I'm a poor little vino real quick. This is this
is black owned wine right here. Oh really, it's Andre
Mac a little plug. He was actually on our show
as well. And it's funny something you said. He literally
said the exact same thing. You know, being a black
man and wine is not easy. He doesn't want people
to buy his wine because he's black. You just you
just wants to be like, I'm a baker.
Speaker 2 (33:04):
I'm a baker.
Speaker 1 (33:04):
But like it's very good peanot noir.
Speaker 2 (33:06):
All right.
Speaker 1 (33:07):
So what I noticed about you know, you use natural ingredients, right,
and I was I was like reading these and greens, like, man,
it sounds like are you cooking or are you putting
stuff on your face?
Speaker 2 (33:17):
You can cook, what I'm saying.
Speaker 1 (33:19):
So I've got a list of five ingredients. One of
them is used in Cajun cooking. Okay, I'm gonna talk
to you about each ingredient and we'll see if you
know what property it has to offer your skin. So
we're gonna start with coconut. What does coconut do for
the skin?
Speaker 3 (33:38):
Well, you know, coconut is used to make things like
coconut oil, which is good to actually clean the skin,
get rid of impurities, hydrate the skin. For the women,
it's a great makeup remover. And believe it or not,
I just found out this the night before last. Coconut
oil helps with hair growth very well.
Speaker 1 (33:56):
Hair growth. That's funny you said coconut to me as
a baker. I'll be like well on coco Yeah, we
could make you know what I'm saying that. So coconut
avocado oil.
Speaker 2 (34:05):
Avocado oil.
Speaker 3 (34:06):
Avocado is great for like I've heard that people put
avocado under their eyes in the morning for puffiness. It
has a lot of antioxidants in it. Alvocado mask you
can make a mask out of. And oh, avocado has
a really great moisturizing and glowing effect.
Speaker 1 (34:23):
I bet it. Avocado is like like God's.
Speaker 2 (34:27):
Just spreads.
Speaker 1 (34:31):
Put it all up on there.
Speaker 2 (34:32):
Yeah.
Speaker 3 (34:34):
Sour dough starter, sour dough starter, you stump me on air?
Speaker 2 (34:38):
What is that?
Speaker 1 (34:40):
This is what I bake bread with.
Speaker 3 (34:41):
Okay, I love sour dough bread, so.
Speaker 1 (34:43):
I didn't need to stump you. But as I was
doing this research, apparently when it dehydrates, it becomes like
hard and flaky and then appeels away. So studies are
being done. Look this up. Apparently people have been using
their starter as a face mask and letting it kind
of dehydrate and harden flakes away because of the lactic
acid bacteria and the probiotics in it. So the reason
(35:04):
the bread is good for you for your gut is
because of the bacteria that's harvested healthy bacteria. So apparently
all that acid in bacteria is good to exfoliate, cleanse,
and be anti inflammatory for your face.
Speaker 3 (35:15):
I've never heard of that, but what a great fact
to know. A little side hustle, breadline, a little bread bread.
Speaker 1 (35:23):
Face masks come in with the mask.
Speaker 2 (35:25):
That's very interesting to know.
Speaker 3 (35:26):
Sourdough bread is my favorite bread, so if I can
put it on my face, why not.
Speaker 1 (35:32):
And the last ingredients apple cider vinegar.
Speaker 2 (35:34):
Oh, that's good for everything.
Speaker 1 (35:36):
That's good for everything.
Speaker 2 (35:36):
I mean you can drink that stuff. You can put
it on a cut your face. You know.
Speaker 3 (35:40):
That's somewhat like a toner too. Yeah, help balance your
skin out if you have a breakout, you can with
some outside of vinegar on a she'ld like help with
the swelling and any inflammation. Like that stuff is magic.
Speaker 1 (35:52):
Man. Let me tell you, so, which of those ingredients
do you think is used in a Cajun crawfish boiled?
Speaker 2 (35:58):
What was the first one in it? Let me live?
Speaker 1 (36:01):
Okay, No on coconut avocado oil.
Speaker 2 (36:04):
Well, I mean I guess you could use that, but.
Speaker 1 (36:06):
No, sour dough starter, well, no, apple cider vinegar.
Speaker 3 (36:13):
Probably yes, yes, yeah, yeah.
Speaker 1 (36:17):
We are here talking about avocado oil occasion people tripping say.
Speaker 3 (36:21):
Yes, I'm I mean only because I've seen apple side
of vinegar and like every one of my relatives I
was growing up.
Speaker 2 (36:25):
So you use that for multiple you can use.
Speaker 1 (36:28):
That for everything. So so that was a game, the
flaky game. You already know the apple side of vinegar
that clearly was the ingredient used in some Cajun cooking.
Thank you for playing. And so you know, the way
we like to end our episodes is that we like
to kind of highlight and talk about an organization that
is near and dear to your soul, to your heart
and yours is Costa LA. So could you explain to
(36:49):
us what is Costa LA, How did you get involved
with them, and what exactly are they doing to support
the community.
Speaker 3 (36:57):
So I've been working with Costa LA for over a year.
I have a strong passion for the foster care system
while adoption, I'd like to adopt myself.
Speaker 2 (37:06):
I grew up around foster kids.
Speaker 3 (37:08):
My aunt was a foster mother, and so we teamed
up with Casta LA to give them some of the
resources that they need and you know, help some of
these kids find homes and take care of gifts for
Christmas and any financial support they need.
Speaker 2 (37:21):
So shout out to Casta La.
Speaker 3 (37:22):
It's a ton of great kids in this organization, in
this program, and they're doing a lot to give back
and help.
Speaker 1 (37:28):
Wow, that's very, very impactful. I mean, I can't imagine
what it's like to grow up that way, but I
mean that's the whole thing about Flaky Biscuit, right, It's
just like, I want to have conversations where food was
a vehicle for your growth, but then we're realizing that
we're also able to kind of help the growth of others,
absolutely improve different communities. It's one thing for us to
(37:51):
have followers and do all this cool stuff, it's another
thing to get humbled, right, Yeah, this bowl of food
could humble you and make you just reconnect with that.
You honestly seem like such a cool dude, like straight up,
and the fact that you're doing that kind of work
with Costa La is extremely incredible. So we really appreciate it.
For the listeners. Check out Costa La support how you can,
(38:12):
because that's what it's all about.
Speaker 2 (38:13):
It.
Speaker 1 (38:13):
We could sit here and make jokes and all this
kind of thing and eat some food, but we really
want to. We really want to find ways to highlight
and talk about as many things that are impactful as possible. So, Dorian,
this was one of the great pleasures of my existence
in like like you biscuit world like it's really been
truly genuinely, I can feel your soul, probably because we're
(38:36):
both Southern. I feel like I could just go, like, yo,
you want to go get dinner, bro, like we could
just go and chop it up. Thank you so much
and your team for coming through here. We really really
appreciate having.
Speaker 3 (38:46):
You my pleasure. Thanks for the gumbo. It was good,
Glad it wouldn't bad.
Speaker 1 (38:50):
Thank you man, Thank you brother, thanks for listening them.
If you want my gumbo recipe, you can find it
on shondaland dot com. Tag me artists and Brian, tag
doory or not. Tag Shandaaland and post some photos, post
some videos. I want to see that rude cooking up.
(39:10):
I want to see that sausage sizzlin. You know what
I mean. Tell me how you did. I typically think
the best way to make a gumbo is to just
do it with your soul, So you know what I'm saying.
Spice it up, make sure that route gets nice and
dark and make sure you season it. Don't be shy
in the season it. Man, it's gotta have some flavor.
I'll let you boy. Can't wait for you all to
try that recipe. Check out Kasa La and donate or
(39:33):
volunteer your time. If you're in Los Angeles, you can
find them at kasala dot org. You can find my
handle and all the links I mentioned in the show
notes for this episode. Fam If you like Flaky Biscuit,
you already know what to do. Leave us a rating, review, share, subscribe.
You already know we coming through with the best food
podcast content out there, so you might as well let
(39:55):
everybody else know that too. Flaky Biscuit is executive produced
by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and
Gabrielle Collins. Our creative producer is Bridget Kenna and our
editor and producer is Nicholas Harder, with music by Crucial.
Recipes from Flaky Biscuit can be found each week on
Shondaland dot com. Subscribe to the Shondaland YouTube channel for
(40:18):
more Flaky Biscuit content. Flaky Biscuit is a production of
Shondaland Audio in partnership with iHeartRadio. For more podcasts from
Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to the Flaky Biscuit Podcast. You already know, Fami,
it's your boy. Each episode, we're cooking up delicious morsels
of nostalgia, and today's a very special one because my
(00:21):
nostalgia is a little similar to Dorian's nostalgia. But I'm
always making meals and recipes that have comforted and guided
our guest to success. That means each episode, I'm creating
a recipe from scratch, all right. Whether I'm bacon, cooking
whatever it is, dehydrating something, it's all good, and I'm
hand delivering and feeding it to my guests recipes that
(00:41):
hopefully you guys are making at home as well. Today
we have a very special, amazing and inspirational guest, actor, model, recording, artists, founder,
General Black Excellence Award winner, owner of the black owned
skincare brand butt Skin, which I'm sure he's already realized
I need to be using. Butterskin's vision is to give
(01:04):
melon and rich skin the attention that it deserves. The
brand's been tied by celebrities like Beyonce to chains, no
big deal. Please welcome Dorian Renad.
Speaker 2 (01:15):
Yes or Renault.
Speaker 1 (01:18):
I was thinking just because, like I grew up in Louisiana,
So when I see your name like that, I'm thinking Renault.
But you say it's real.
Speaker 2 (01:26):
Some people say whatever.
Speaker 1 (01:27):
I mean, it's your name.
Speaker 2 (01:29):
I like that it has duality.
Speaker 1 (01:30):
It's really nice to meet you. I've been checking over
your work articles that you've been in Forbes and all
this kind of thing, and I'm reading this and I'm like,
ten million dollars in revenue. I gotta talk to you.
But what's good? You know you're in New York. What's
what's going on?
Speaker 2 (01:44):
Why are you here here doing press?
Speaker 3 (01:46):
We did an event yesterday with Cassie at the Allure
store that was really great, a lot of good energy there.
We're doing some stuff with Macy's. I did Macy's Live
today and we're doing Harrold Square tomorrow and.
Speaker 2 (01:56):
My family came out.
Speaker 3 (01:57):
So we like celebrating, celebrating butter and just work it wow,
working while celebrate.
Speaker 1 (02:02):
Working while celebrate That seems to be the theme of
entrepreneurship though, right.
Speaker 2 (02:06):
I mean, it's no other way.
Speaker 1 (02:09):
You got a party, eat good and work at the
same time.
Speaker 2 (02:11):
At the same time. But it's good though. You know.
Speaker 3 (02:14):
I work with my friends, so that's fun and we
try to find time. But like what I do is fun,
the good al weighs bad, especially being an.
Speaker 1 (02:21):
Entrepreneur hundred percent. I mean my good side is a
bunch of bread and foods.
Speaker 2 (02:25):
Yeah, I mean, hello, that's why I came over.
Speaker 1 (02:29):
Yes, so here at Flaky Biscuit. Obviously, I am making
a nostalgic meal for my guests, and we're gonna start
off with talking through you know, let our listeners know
what exactly did you have me make today. I'm actually
curious too, because it was a little vague, and so
when I see these three ingredients together, I only think
of one thing. So what exactly did I make for
(02:51):
you today? And why is it so important you made gumbo?
I mean I made chicken sausage and okra over rice, okay, with.
Speaker 2 (02:59):
Kicking sage and okra.
Speaker 3 (03:00):
So that meal is very important to me because that's
the first thing I asked my mom to make for
me when I go home, and I think she used
to make it because it was easy and quick, you know,
but I love it.
Speaker 2 (03:11):
It's feeling.
Speaker 3 (03:12):
It reminds me of the wintertime in Texas, and it's
like my go to when I go back to both
my tops. So I'm like, why not?
Speaker 1 (03:19):
And your mom cooks it for you to cooks it.
Speaker 3 (03:21):
And I don't eat okra like any other time, Like
I don't eat just regular. It has to have like
the chicken and sausage. I don't even know what to
call it.
Speaker 1 (03:29):
Well, I again, as someone from New Orleans. I saw chicken,
sausage okra over rice, and I was like, well, I
could just see your chicken, see your sausage, and steam
some okra and put it over rice. But I was like, yeah,
I made a gumbo.
Speaker 2 (03:45):
Hey, I'm with that.
Speaker 1 (03:46):
I made a gumbo.
Speaker 2 (03:46):
I'm with that.
Speaker 1 (03:48):
We'll get to it in a minute. But when was
the first time you remember having it? What was the taste,
smells in different you know, sense re sensation, What goes
through your mind and body and your soul when you
when you eat this.
Speaker 3 (04:01):
Ah, it just reminds me of the childhood house that
I grew up in and and my mom she liked
to make it for me because I used to talk
about her cooking sometimes.
Speaker 2 (04:11):
I was like, I don't like this. I don't like that.
Speaker 3 (04:12):
I was a picky eater, and it was the one
thing that when I said to me, she knew she
was good at. So she was like, Okay, I got
you tonight. It just reminds me of sitting in the
kitchen watching her cook and listening to music and talking.
And I love those moments. When I think about growing up,
I would sit in the kitchen when my mom was cooking.
Speaker 2 (04:32):
You know, that was our social time.
Speaker 3 (04:34):
So that's what it reminds me of, connecting with my
mom and family. My sister's running around and you know,
were listening to the earth winding fire.
Speaker 2 (04:42):
She listens to earth winding fire every time she cooks.
Speaker 3 (04:45):
It's that warm feeling that that meal reminds me of
anything from the South, anything like a Creole dish or
yeah like that.
Speaker 1 (04:52):
Yeah, man, I feel you. I mean I have the
same nostalgic moments with my mom. She would make the fias, yeah,
and I would be under the table trying to see
some of the dough. Yeah, you get mad at me,
slap my hand away. What you're describing to me is
a very warm motherly love, which is pretty much not
replicable no matter what I did here today. Most likely
(05:14):
it's not going to be on.
Speaker 3 (05:16):
Yeah, but the feeling, you know, the feeling of food
is so reminiscent of whatever time it was when you
ate it the most. I don't eat this meal often,
so it's still special to me, you know, And I
think I try to do that consciously, like I don't
like to eat certain things all the time because I
like to keep them as a special dis right.
Speaker 1 (05:34):
So Beaumont, Texas, huh, yes, tell me about Texas.
Speaker 3 (05:38):
Well, it's not much there, but it's a lot of heart,
it's a lot of love, it's a lot of great people,
and it was the perfect foundation for me growing up.
I had no choice but to have a very vivid
imagination because it wasn't much there, but the people were
so creative and so dope and full of culture and
full of soul and life. And we make the best
(06:00):
out of that small world that we had in Beaumont.
And I was able to look around me in Boumont
and see so many different types of people, and it
made me aspire to move to Los Angeles or come
to New York even more.
Speaker 2 (06:14):
Because it was a small town with.
Speaker 3 (06:17):
One mall, one theater. You can't get away with doing anything.
Someone knows your dad or your mom. You know, they'll
call them immediately. Driving at sixteen, you get pulled up
about the cops. They don't take you to jail, they
call your parents. It's that type of that kind of yeah,
that's real Southern stuff.
Speaker 2 (06:33):
Real.
Speaker 1 (06:33):
It's very close to Louisiana in proximity. And I googled
gumbo shops Beaumont, Texas or something like that in like
fifty like like you know, there's like Bu Dan I mean, y'all.
Speaker 3 (06:45):
And no one knows what it is in La I'm like,
I have to order it especially and they have to
send it like on the dry ice to try that.
Speaker 1 (06:51):
Oh yeah, So I call up this butcher in Brooklyn
and they got Buddhan. No way, they got Budan here. No,
it's called Pysanos Paysanos. It's a historic butcher that got
they got alligator sausage. Wow, because alligator sausage is the jam.
Speaker 3 (07:04):
I eat alligator love that I eat lists.
Speaker 1 (07:07):
Oh you know, I have frog lists. My dad my
dad from Honduras and were raised in New Orleans, so
we was we stayed eating. But if you want some
boodham before you go home, hit up Pissano okay, But anyway,
so I'm going to tell my listeners because they love
to know how I prepared the meal. I made a
root with some freshly milled farmer ground flour, little butter,
(07:27):
little oil. Seared the chicken. I seared the sausage. I
put it to the side. Added bell pepper, onion, celery,
the trio. You already know what it is. I mean,
come on now, all right, sweat that a bit added
to the root. Added my chicken stock, some bay leaves,
some thyme, some seasoning, seasoned spice, some pepperrika, some cayenne.
(07:48):
You got that all over in there, got the roule,
a little dark added the chicken, added the okra. It
wasn't as dark as it could have been, like if
I started it at like seven am. But it got
relatively dark. You can judge the darkness level when you
see it. Let that simmer for a while and made
some bosmody rice. Man. So I'm about to play it
up for you. And you know what our listeners want
(08:10):
to know is are you getting transported back to those
moments with your mom? And remember, I know, you know
we obviously cordial and friendly, but you can straight ship
on it. It's all good, you know, Like you know,
I really want to know if it's too spicy. I
wasn't that spicy when I grew up. You know, if
it's too salty, if it ain't got flavor, just don't
be afraid.
Speaker 3 (08:28):
It's Goodna, it's gonna be. I think it's good.
Speaker 1 (08:31):
But we want to know if we brought you back.
So I'm gonna step up real quick. I'm gonna plait
it up for.
Speaker 2 (08:36):
You, all right, the moment of rice.
Speaker 1 (08:41):
You gotta get amount of okrad.
Speaker 3 (08:42):
Man, take this off because I know I'm gonna get
hot eating gumbo.
Speaker 1 (08:52):
Man, I'm nervous.
Speaker 2 (08:54):
Don't be nervous. I am a tough critic though.
Speaker 1 (08:57):
No, I want that real I'm gonna get my helf one.
Speaker 2 (09:00):
How do you feel about me adding hot sauce to this?
Speaker 1 (09:02):
They didn't have crystal. I don't know what kind of
hot sauce you prefer.
Speaker 2 (09:05):
I like tabasco.
Speaker 3 (09:06):
Okay, good. Some people get offended, you know if you
like take the first bike.
Speaker 1 (09:10):
No no, no with hot sauce. No no, no, I
ain't worried hot sauce is here. So you're doing tabaska.
I'm doing old Bay.
Speaker 3 (09:16):
My mom used to actually get mad at me for
putting hot sauce on her food.
Speaker 1 (09:19):
Oh word.
Speaker 3 (09:20):
She was always like, you drowned my food in hot sauce.
You're missing up the flavor, but it enhanced.
Speaker 1 (09:25):
Hot sauce goes on everything.
Speaker 3 (09:27):
I love that you actually put some okra in here,
because there's.
Speaker 1 (09:29):
A ton of opra.
Speaker 3 (09:30):
Some people don't put okra in their gumm.
Speaker 1 (09:32):
Well, that's the real way to thicken gumbo. In fact,
the word gumbo means okra or West African. I believe
m okay, he said.
Speaker 2 (09:43):
They have a few more.
Speaker 1 (09:44):
No, shoot, I'm taking a bite too.
Speaker 3 (09:46):
This is actually good, man, It's very good. It actually
tastes like the gumbo that I grew up eating too.
Speaker 1 (09:55):
So I want my listeners to know that I'm looking
him in his eyes, and I think he means that.
I don't think he's picking up the plate. Now we
about to go ahead and try down real quick like
you had a house.
Speaker 2 (10:06):
Well I'm here. I'll be talking about next time too.
Speaker 1 (10:10):
Did you get enough chicken? You got enough chicken?
Speaker 3 (10:12):
I cool?
Speaker 2 (10:13):
I did, And the chicken is very good.
Speaker 3 (10:16):
And sometimes when I make a quick gumbo, my chickens
like not tender, like this, But you took your time
with this.
Speaker 1 (10:24):
I took the little time that I have to do things.
Speaker 2 (10:28):
As you know.
Speaker 1 (10:29):
Oh shit, I'm about to clean the I about to
clean the plate.
Speaker 2 (10:34):
Very good.
Speaker 1 (10:35):
Well. Okra is the original thickener for gumbo. A lot
of people use fil. I actually did use both, but
some people think it's like one or the other. Okra
or fele file is the powder that you used to thicken.
I use both, but I lean dominated on the Oprah.
Speaker 3 (10:53):
This is fire and it's just spicy enough. The hot
sauce adds.
Speaker 2 (10:57):
Like that tangy. I.
Speaker 3 (11:00):
I feel like I'm on one of those we call
it mook bang things.
Speaker 1 (11:04):
This is bang, this is okay. Yeah, well we just
pound out.
Speaker 2 (11:08):
This is a good thing that I'm sure people like
to watch other people eat.
Speaker 1 (11:11):
Oh, they love. I don't know why, don't get it, really,
I don't really like watching people eat, but people love
watching people eat.
Speaker 2 (11:17):
It would have sucked if it was bad.
Speaker 1 (11:20):
That man, they know what it expacted. But you probably
thought it was gonna be busted.
Speaker 2 (11:23):
Huh. You would have got to put the play down
and be like so.
Speaker 1 (11:27):
Mm hmm, you don't have to actually clean your play.
I mean you're not offend them, but it's been a
long day, That's what I'm saying. Ain't nothing in a
bowl of chicken okra. You know what I'm saying. Gumbo
can't fix to my listeners. This recipe will be on
Shondaland dot com. I'm gonna post it on my Instagram
as well, so make sure that you're tagging me, tagging
shondaland of course tag Dorian as well. Tell us about
(11:50):
it on that discord. So what we want to know
what exactly did you taste when you ate this? Where
did it bring you? You know what I'm saying? And
was I able to bring you back to your mom?
The irth winning fire? Yeah, sisters running around.
Speaker 3 (12:09):
You know, my mom is not the best gumbo maker.
But gumbo is something that I request all the time,
Like anytime I can get it, I try to do that.
And it makes me feel cozy, It makes me feel warm,
It makes me feel like it is wintertime and I
want to be home, because when you have a big
(12:29):
pot of gumbo, you want to like stay home with
it and eat it for days and put it away
and break it out a week later. So it actually
reminds me of Christmas break because during Christmas break is
when my mom was at work for like a week
and we were out for like two weeks, and she
would leave us for like a gumbo or things like
this to make. And so these types of meals mean
(12:50):
a lot because you can feed so many people off
of them, and so I think they're fellowship meals. There
are meals that you reminisce on, having great conversations over
and going back from. And it was no limit as
to how much gumbo or you know, okra over rice
that you can go and get in. So it just
makes me feel warm.
Speaker 1 (13:08):
I'm glad that you were able to think about some
type of memory involving your mom, whether it was you
know what I'm saying. I'm sure that specific chicken okra
sausage over rice that she made. Maybe that will only
exist in your brain, you know what I'm saying. But
I'm really glad that you were able to enjoy this fully.
Speaker 3 (13:25):
Yeah, I mean it feels like home though, so to
be in New York, I'm not from here. Yeah, even
when I'm in LA to have gumbo, it's like i
feel like I'm home. And even though I like my
life and I liked living in California. You know, you
always want to like feel that nostalgia of being a kid,
And yeah.
Speaker 2 (13:41):
I kind of miss having an ax you cook for me.
I need some food.
Speaker 1 (13:46):
But you know what I can really tell about you,
what really radiates from you, and I think it's just
because I share in this, is that your southernness is
a very big part of who you are. No matter
or how much success you have, a meal like this
really kind of molded you. Yes, these meals For me,
(14:07):
it might have been something a little different, but it
literally is something that drove me to be where I'm at.
Speaker 3 (14:12):
Some meals like this one it humbles me too. You know,
if you are ever at a place in your life
where things are too busy or your head gets too big,
having a meal like this it reminds you of who
you were and also who you still are.
Speaker 2 (14:27):
Sow.
Speaker 3 (14:27):
I like meals that are not too fancy and too
expensive to make, because gumbo in the South was something
that grandmothers would make for the whole entire family, and
you know, the family would put in money on each
ingredient of the gumbo.
Speaker 2 (14:41):
And that's kind of what it is. You know. It's
a pot of.
Speaker 3 (14:45):
Tons of ingredients, a lot of love. It takes a
long time to make it. If you make it good, yeah,
and so you know it's heart going into it. It's
not a twenty minute meal. Somebody like took their time
and each thing that they cut up they thought about
when they put into and so.
Speaker 2 (15:00):
I like that.
Speaker 1 (15:01):
Man. Words have never been more eloquently about. Don't go anywhere,
We'll be right back after this. Yo. Yo, it's brian,
(15:25):
let's get back into it. Grown up in Boma as
a black man, it's nice to romanticize the way we
were able to eat. You know, we'll eat that meal.
But for me, at least when I stepped outside or
when I went to school, it was a whole nother ballgame, man.
I mean, it was very hard to be accepted as
someone that was not white. And is that something that
(15:47):
you experienced as well in Boma as far as with
the gumbo goes just in general, I mean, like, oh yeah,
stepping outside the realm of the meal, just stepping into
reality of sure, you could share a pot of gumbo
with your white neighbors. It's all gravy and all that
kind of thing. But at the end of the day,
after y'all eat yeh? Was they looking at you at
the same or.
Speaker 3 (16:06):
See where I grew up, was like everybody was so
goddamned country, Like, you know, we all really enjoyed doing
that and eating like that together.
Speaker 2 (16:18):
But it was when I left and went to.
Speaker 3 (16:19):
College in Atlanta, and I remember bringing up that I
liked gumbo and like.
Speaker 2 (16:24):
People from like DC and East Coast are like, what
is that?
Speaker 3 (16:26):
And stepping out into being a black man in a
world that is not predominantly black in a beauty space,
you know, that's been difficult, you know, of course, But
I do think that my upbringing and my roots has
allowed me to deal with it in a more productive way.
I think that anytime you are not at the head
(16:51):
of your class, okay, and so when you go into
something like beauty, are you going to a new field
and you don't have this.
Speaker 2 (16:59):
Long resume and they think we don't take them serious.
You know.
Speaker 3 (17:02):
For me, I'm not a dermatologist, I'm not a skin
care expert, and being a black man, that's not the
first thing that people think about when they think about
beauty or skin care. So it was me actually having
to relearn my blackness and go back and figure out
what made me so authentically black because I didn't realize
(17:23):
how black I was. I wasn't in Beaumont no more,
you know what I mean. I wasn't around that comfortable
lifestyle and people that made me feel like I was
no different. But stepping out into this world, yeah, man,
you know you're going to face those challenges.
Speaker 2 (17:38):
But I love it. I love being black.
Speaker 3 (17:40):
I mean, I appreciate everybody else, you know, I appreciate
all other cultures, but I really like being black. And
I love Black people. I think they're so beautiful. Man
sommer soul, and I fucks with the blackness.
Speaker 1 (17:53):
Oh man. Again, words never better spoken. Yeah, but you know,
I really appreciate you opening up about that, specifically opening
up about having to reclaim that blackness or having to
reclaim your own identity or whatever it is. It's not
the easiest thing to talk about, you know what I'm saying.
It's there are challenges involved, especially when business is involved.
Right say the wrong things like here we are again
(18:16):
at the race topic.
Speaker 3 (18:17):
Here we are again as me trying to stand up
for black people and make sure that our voices are heard,
and all of these things. And I'm just like, Wow,
I did not know, you know, that it was this
much in the world to take on as a black man.
That's because I was raised by a very strong black
man who always made me feel worthy, always made me
(18:39):
feel like I was no different than my white counterparts.
And I knew I was different growing up, you know,
but I didn't feel less stand.
Speaker 2 (18:47):
You know, I still don't.
Speaker 3 (18:49):
But when I got into the world as an adult,
I realized that everybody else's upbringings caused them to maybe
look at me like I was less stand.
Speaker 2 (18:56):
I didn't understand that because I had never felt that
in my life. So I was like, okay, so you.
Speaker 3 (19:01):
Don't think that I am equal or I deserve what
you have because of my skin color.
Speaker 2 (19:06):
The South is very different.
Speaker 3 (19:08):
I had friends of all nationalities and we were all
just country as hell.
Speaker 2 (19:12):
You know, and we got it. You know, you're white,
I'm black.
Speaker 3 (19:15):
I think when it comes down to business and in
corporate worlds, and when you do that's that's when you're like, oh, okay,
so I'm black. I get it.
Speaker 1 (19:25):
You know. I had, you know, very similar experience, slightly
different in my upbringing because I'm an Afrohunduran, right I'm
a black Hispanic person, right, which complicates things on both sides.
It's like, you know, the white kids at school was like, oh,
so you Mexican or something, and the black kids were
like so you're white, or like why do you talk
like that. I'm like, nah, I'm just like I'm neither
of those things. I'm just me. But after getting past
(19:49):
those hurdles, the first time I experienced what you're talking
about of the kind of how does a corporation see you?
I was I was an employee at an accounting firm.
I set up this interview. I was a senior in college,
great GPA. You know what I'm saying, Like all that
kind of thing. My name is Brian Ford. And when
you talk to me on the phone, I'll be like, hello,
you know whatever, Brian Stephen Ford. And so I walk
(20:11):
into the conference room with all the other applicants and
they're all white and that's cool, that's cool. I don't
given shit. And I walk into the room to interview
and the guy's like, oh, sorry, this is for Brian Ford.
I'm like, I'm Brian.
Speaker 3 (20:23):
I am.
Speaker 1 (20:23):
I am Oh, you know, like goods mistake, just like no,
I just bought it, and I was like, it's all good,
bro Jo, Like, I get it. You weren't expecting me
to walk in when you see my resume, because my
resume off the chain. I quit accounting. I became a baker,
and then I started to notice it in the baking industry.
I started off making Western European bake goods, croissants, right
(20:44):
that guess, things that everyone knows about, things that are
put on a pedestal, Western European bake goods, you know.
And even cuisine. When you think of fine dining, what
do you think about Italian French? You know, a plate
of Italian food cost thirty bucks, but the dumb across
the street you want them to be cheap. But it's
the same. In fact, Italian food is noodles, It's dumplings.
Speaker 2 (21:06):
Right.
Speaker 1 (21:07):
So there's like a weird distortion in the way that
consumers perceive cuisine. So I'm making all these bad guys
and all this kind of thing, and I'm making my
Instagram posts, I'm tagging the big media players, and I'm
not getting a single. They don't repost me, they don't
see me. My following ain't grow. And I mean I
had like a thousand followers like five years ago to whatever,
All of a sudden and I read your interview, Black
(21:30):
Lives Matter is resurfacing. The unfortunate murder of George Floyd
occurs in twenty twenty, there's kind of this big pop. Honestly,
is a threshold was passed where media outlets and companies
were like, oh shit, you need to find some black
people to support.
Speaker 3 (21:44):
Yeah.
Speaker 1 (21:45):
Like literally, I remember like the day I opened my
inbox because my book was publishing and I didn't feel
like I was getting much traction. I was like, whatever, man,
you know, because I'm posting about Latin American banking, I'm
trying to understand myself and posting about European stuff. One
day might buy all these publications that I've been tagging
for years. All of a sudden, they want to interview,
(22:07):
all of a sudden, they want to repost, all of
a sudden, they want to collabse.
Speaker 2 (22:10):
All of a.
Speaker 1 (22:11):
Sudden, they want to pay me. You know what the
funny thing is, I still did it. Yeah, me too,
with a great like it's not even a grain of salt.
It's like, finally, even though I know your motive, yeah,
is to save your own face. I was like me anyway, Yeah,
but talk to me about that, because I know you
know exactly what I'm talking about. Two different industries, we're
two different people in two different cities. But talk to
(22:32):
me about that moment. Did you experience something similar?
Speaker 3 (22:35):
Oh yeah, I mean it was like night and day,
you know when that happened.
Speaker 2 (22:39):
You know, a few weeks later, and Black Lives Matter.
Speaker 3 (22:42):
Started becoming a hashtag and a three letter thing, you know.
I was on calls and they were like, yeah, because
of BLM, we're gonna do this and we're gonna do that.
Speaker 2 (22:49):
And I was like, whoa, whoa, whoa, Like.
Speaker 3 (22:51):
We're not a trend, We're not a hashtag. And although
I was very grateful to get a lot of the
things and opportunities, then I started feeling like, did I
really earn it, you know, or did you guys really
want to just give this to me because you needed
somebody black on your platform. And I was like the
cleanest situation that you could find. And I think anytime
you can get some attention around what you're doing, that's
(23:12):
a good thing and that's God's gift. But I don't
want to be held to the standard of what that
time period was right with everything that I talked about
or everything that we did.
Speaker 2 (23:23):
I'm sure you went through the same thing.
Speaker 3 (23:25):
You were leading with your color, and I just never
remember leading with that outside of knowing who I was
and being proud of who I was. But every conversation
after that was so dorian. You know, as a black man,
we want you to help our initiative or this and that.
I'm like, my God, like, how about we just make
everything equal? How about we just treat each other fairly?
(23:45):
And I think it caused a bit of a weird
divide between some black people that were getting support and
some that were not, you know, because at that time,
everybody kind of felt like, well, I have a black business,
then it's black lives matter support me.
Speaker 2 (24:01):
Right. Also, a lot of.
Speaker 3 (24:02):
Brands were being supported at that time, and I don't
think a lot of them were ready for that magnitude
of success, and you look now, they couldn't keep up.
So I would like to go with the notion of
bringing people in because they deserve it and they're ready,
not because of their skin color. Because we're not going
to give somebody white a job because they're white, or
(24:24):
somebody Mexican a job because they're Mexican. They were handing
out stuff like reparations out here, and I was like,
you know, after a while, you start feeling uncomfortable when
you get the fiftieth call and they're like, Hi, so
we're in an airline and we'd love to give you
free tickets because you're black and you're a business owner.
You're like, but I didn't really do anything for that, however, Yeah,
(24:47):
we deserve it. But I like to work for what
I do, and I don't want it to be off
of my skin color. Just like you, Like you were
baking croissants and things like that, and you want to
be respected because it's good. You don't want to just
go in because someone's handing it to you because you
know so you want to be in a space because
you deserve to be in a space.
Speaker 1 (25:07):
Yeah, and that's if you think about artisanal baking cookbooks
as white people. Of course, there's not many.
Speaker 2 (25:16):
How many brothers in a kitchen making?
Speaker 3 (25:19):
But you know what the.
Speaker 1 (25:20):
Funny thing is, if you go to any restaurant or
any bakery, the face of these restaurants might be white,
but the whole kitchen is brothers.
Speaker 2 (25:28):
It is us back.
Speaker 1 (25:29):
They're physically touching and cooking all this food. But it's
rare that I'm going to be forever grateful to have
sold so many books because of the exposure I got
during the time where people wanted to push us forward.
I can't say I didn't like that, but it does
make you step back and be like, if that didn't happen,
(25:51):
would I have this podcast, would I have a TV show?
Would I have a second book? Or would my first
book have just withered away? And I like, you know
what I mean, Like, well, yeah, we don't.
Speaker 3 (26:01):
Care and we don't get it. If you're good at
what you do and you know you're putting quality things
out to the world, it doesn't matter because if you
weren't good, you would not be here to stay. So
you just be another trend like a lot of other
black businesses were, just because people wanted to support. So
however you got here or get in the room, or
(26:23):
get some accolades or get more money, that is just
the divine universe doing it's work. But if you stay,
that means that you put the work in and you
deserve to stay. Like I know I deserve to stay
in this game because my products are good. We put
a lot of work into it and a lot of
things into it. So I feel very deserving and so
(26:43):
I can look back and say, you know, hey, that
was a nice uptick.
Speaker 2 (26:46):
They get them all the time.
Speaker 3 (26:48):
Yeah, yeah, man at it.
Speaker 2 (26:52):
You know, thanks for the uptick.
Speaker 3 (26:53):
But when it went up, I was able to sustain
and show people that I deserve to be here too.
Speaker 1 (27:01):
Having a good time. Stay Flaky, We'll be right back.
Welcome back to Flaky Biscuit. Talk to me about butterskin man, Like,
(27:27):
how do you go from an Oprah chicken plate? Yeah,
you know, having this very successful coming, Like how why?
Speaker 2 (27:33):
Man?
Speaker 3 (27:34):
I had bad skin growing up, struggling with my skin,
and you know, I never had a plan to have
a skincare lot. I just wanted to fix my skin.
I was like being very vain at the time. I'm like,
my god, like I'm scarring and breaking out. And once
I found a solution for mine, everybody started asking me,
how did you clear your skin up?
Speaker 2 (27:52):
And then I started.
Speaker 3 (27:53):
Realizing that, like, especially black men were kind of embarrassed
to ask about skincare products and women, and there weren't
the resource versus around people of color, like it was
white people or other people growing up with their parents
started taking them to the DERMATOLEI at like thirteen. My
mom was like, go get some clear self and figure
it out. I hope it works, you know.
Speaker 2 (28:14):
Yeah, you know, we always had.
Speaker 3 (28:16):
Remedies for things, and I think, you know, skincare was
such a different space that we hadn't had much education
on as far as like what worked for our skin.
And so when I found a solution for my skin,
I came up with butter with my business partner, and
I was just hoping to get it to a few
people because people were asking me. So I felt bad
that I couldn't give them something when they were asking me.
(28:38):
So I was like, oh, go get some shade butter,
Go get this, go get that. So I said, let's
give it a shot. Let's see how it works. I knew,
I knew a lot of people that cared about their
skin and.
Speaker 1 (28:46):
So and where were you during this time?
Speaker 3 (28:48):
I was on a sitcom in La looking in my
apartment and I came home one night off sent really late,
and I just rolled out a business plan. I said,
you know, the next season, I'm going to take the
money and start a skincare line and hopefully, you know,
get it in a few stores. Before I could even
do all of that. Man my business partner, and he
had a manufacturing company and they did skincare. So we
(29:11):
tried it, started working on it, and six months later
it was here. I was like, Okay, I have a product.
That's crazy. I have a box, you know, but now
you have to get this box on other people's hands.
Speaker 2 (29:21):
You gotta sell it. You gotta, you know, get the
word out.
Speaker 3 (29:24):
And so I just used what I knew in entertainment
and how it would go promote the shows, or how
it would keep myself relevant in certain ways to keep
the skincare brand relevant, kept perfecting it and learning. I
was in the lab in Florida where we manufacturer, just learning.
Speaker 1 (29:38):
It's manufacturing, yes, what is that due to proximity of
where you source ingredients or what's you don't have to
give me your business strategy, but I guess like we.
Speaker 3 (29:47):
Get out of shade butter directly from Ghana, Africa. So
that was very important because I would come up to
New York and get like those big tales of shade
Better in Harlem and bring them back with me. Melt
it down, and I was like, I really want a
real shade butter. But it was so much better and
easier for us in the pandemic because so many brands
had been outsourcing from overseas. We get our raw materials
(30:08):
and then we send them here so Florida, and that's
where we kind of bottle everything up, package everything up,
and it put us ahead of the game in the
pandemic because it was so hard to get stuff from
other countries and overseas. So it's easier that I can
go down there and check on my stuff. And I
don't like to not be able to put eyes on
(30:29):
my stuff.
Speaker 1 (30:30):
So yeah, let's just take me for example, because I'm
genuinely curious, like what do I need to do to
make my skin better? Because I look, I'm on camera, man,
I watched my TV shows. I gain a little weight,
and that's it's normal for me to think about my weight.
But like, I have started to notice my pores are
very big on my nose, and like now like parts
of my nose got like a big hole on it
or something. I like watching myself and I'm like, oh, like, man,
(30:51):
that's making you.
Speaker 3 (30:52):
Notice it when you get older too, you know, when
you're younger, you're like, I don't really care. I would say,
like my kid comes with a cleanser of vitamin C
serum and I'm moisturizer. But I will say for a
brother like you, a cleanser, a good toner, and a
good moisturizer, some simple, easy and you really need to cleanse.
You know, you're in a kitchen cooking man, so it's.
Speaker 2 (31:12):
A lot going on.
Speaker 3 (31:13):
You want to cleanse your skin really well, and it
keeps the good oils in your skin. Sorry, our cleanser
is doesn't strip your skin of too many good vitamins
in it.
Speaker 2 (31:23):
And then a toner to balance.
Speaker 3 (31:24):
Your skin so that bump right there, it won't happen
if you are, you know, balancing your skin with a
toner every day, and then you keep it moisturized, so
then when you go out here you still have moisture
in your skin. You know, it's an organ. You can
take care of it. Yeah, that's put vitamins in it.
You gotta really nurture. You don't have to have a
routine of nine products like they try to pitch to
(31:44):
you so that you can have good skin. You can
do that with a couple of products. Keep it simple,
easy and efficient.
Speaker 1 (31:50):
Where can we find your products? I mean like what
where can we find it online? Can we find it
in stores? And what cities?
Speaker 3 (31:56):
Yeah, you can find but online, but askin dot com.
You can go to Macy's, you can go to Alta, J. C. Penney,
north Shroom's, Bloomingdale's. You know, type of saying on the internet,
and you can find a store near you. If you
want it today, you go to our website. We'll get
it to you in a couple of days.
Speaker 1 (32:15):
Man boy, got that smooth? Boys, I gotta get that
that butter skin on. No, for real, man might stop.
We got to go into the city. There's an Alta
by Lincoln Center, so you know at Flaky Biscuit here,
we like to play a little game with our guests.
All right, it's time to play our flaky game.
Speaker 2 (32:39):
I like a game, all right, so we play games.
Speaker 1 (32:43):
I'm a poor little vino real quick. This is this
is black owned wine right here. Oh really, it's Andre
Mac a little plug. He was actually on our show
as well. And it's funny something you said. He literally
said the exact same thing. You know, being a black
man and wine is not easy. He doesn't want people
to buy his wine because he's black. You just you
just wants to be like, I'm a baker.
Speaker 2 (33:04):
I'm a baker.
Speaker 1 (33:04):
But like it's very good peanot noir.
Speaker 2 (33:06):
All right.
Speaker 1 (33:07):
So what I noticed about you know, you use natural ingredients, right,
and I was I was like reading these and greens, like, man,
it sounds like are you cooking or are you putting
stuff on your face?
Speaker 2 (33:17):
You can cook, what I'm saying.
Speaker 1 (33:19):
So I've got a list of five ingredients. One of
them is used in Cajun cooking. Okay, I'm gonna talk
to you about each ingredient and we'll see if you
know what property it has to offer your skin. So
we're gonna start with coconut. What does coconut do for
the skin?
Speaker 3 (33:38):
Well, you know, coconut is used to make things like
coconut oil, which is good to actually clean the skin,
get rid of impurities, hydrate the skin. For the women,
it's a great makeup remover. And believe it or not,
I just found out this the night before last. Coconut
oil helps with hair growth very well.
Speaker 1 (33:56):
Hair growth. That's funny you said coconut to me as
a baker. I'll be like well on coco Yeah, we
could make you know what I'm saying that. So coconut
avocado oil.
Speaker 2 (34:05):
Avocado oil.
Speaker 3 (34:06):
Avocado is great for like I've heard that people put
avocado under their eyes in the morning for puffiness. It
has a lot of antioxidants in it. Alvocado mask you
can make a mask out of. And oh, avocado has
a really great moisturizing and glowing effect.
Speaker 1 (34:23):
I bet it. Avocado is like like God's.
Speaker 2 (34:27):
Just spreads.
Speaker 1 (34:31):
Put it all up on there.
Speaker 2 (34:32):
Yeah.
Speaker 3 (34:34):
Sour dough starter, sour dough starter, you stump me on air?
Speaker 2 (34:38):
What is that?
Speaker 1 (34:40):
This is what I bake bread with.
Speaker 3 (34:41):
Okay, I love sour dough bread, so.
Speaker 1 (34:43):
I didn't need to stump you. But as I was
doing this research, apparently when it dehydrates, it becomes like
hard and flaky and then appeels away. So studies are
being done. Look this up. Apparently people have been using
their starter as a face mask and letting it kind
of dehydrate and harden flakes away because of the lactic
acid bacteria and the probiotics in it. So the reason
(35:04):
the bread is good for you for your gut is
because of the bacteria that's harvested healthy bacteria. So apparently
all that acid in bacteria is good to exfoliate, cleanse,
and be anti inflammatory for your face.
Speaker 3 (35:15):
I've never heard of that, but what a great fact
to know. A little side hustle, breadline, a little bread bread.
Speaker 1 (35:23):
Face masks come in with the mask.
Speaker 2 (35:25):
That's very interesting to know.
Speaker 3 (35:26):
Sourdough bread is my favorite bread, so if I can
put it on my face, why not.
Speaker 1 (35:32):
And the last ingredients apple cider vinegar.
Speaker 2 (35:34):
Oh, that's good for everything.
Speaker 1 (35:36):
That's good for everything.
Speaker 2 (35:36):
I mean you can drink that stuff. You can put
it on a cut your face. You know.
Speaker 3 (35:40):
That's somewhat like a toner too. Yeah, help balance your
skin out if you have a breakout, you can with
some outside of vinegar on a she'ld like help with
the swelling and any inflammation. Like that stuff is magic.
Speaker 1 (35:52):
Man. Let me tell you, so, which of those ingredients
do you think is used in a Cajun crawfish boiled?
Speaker 2 (35:58):
What was the first one in it? Let me live?
Speaker 1 (36:01):
Okay, No on coconut avocado oil.
Speaker 2 (36:04):
Well, I mean I guess you could use that, but.
Speaker 1 (36:06):
No, sour dough starter, well, no, apple cider vinegar.
Speaker 3 (36:13):
Probably yes, yes, yeah, yeah.
Speaker 1 (36:17):
We are here talking about avocado oil occasion people tripping say.
Speaker 3 (36:21):
Yes, I'm I mean only because I've seen apple side
of vinegar and like every one of my relatives I
was growing up.
Speaker 2 (36:25):
So you use that for multiple you can use.
Speaker 1 (36:28):
That for everything. So so that was a game, the
flaky game. You already know the apple side of vinegar
that clearly was the ingredient used in some Cajun cooking.
Thank you for playing. And so you know, the way
we like to end our episodes is that we like
to kind of highlight and talk about an organization that
is near and dear to your soul, to your heart
and yours is Costa LA. So could you explain to
(36:49):
us what is Costa LA, How did you get involved
with them, and what exactly are they doing to support
the community.
Speaker 3 (36:57):
So I've been working with Costa LA for over a year.
I have a strong passion for the foster care system
while adoption, I'd like to adopt myself.
Speaker 2 (37:06):
I grew up around foster kids.
Speaker 3 (37:08):
My aunt was a foster mother, and so we teamed
up with Casta LA to give them some of the
resources that they need and you know, help some of
these kids find homes and take care of gifts for
Christmas and any financial support they need.
Speaker 2 (37:21):
So shout out to Casta La.
Speaker 3 (37:22):
It's a ton of great kids in this organization, in
this program, and they're doing a lot to give back
and help.
Speaker 1 (37:28):
Wow, that's very, very impactful. I mean, I can't imagine
what it's like to grow up that way, but I
mean that's the whole thing about Flaky Biscuit, right, It's
just like, I want to have conversations where food was
a vehicle for your growth, but then we're realizing that
we're also able to kind of help the growth of others,
absolutely improve different communities. It's one thing for us to
(37:51):
have followers and do all this cool stuff, it's another
thing to get humbled, right, Yeah, this bowl of food
could humble you and make you just reconnect with that.
You honestly seem like such a cool dude, like straight up,
and the fact that you're doing that kind of work
with Costa La is extremely incredible. So we really appreciate it.
For the listeners. Check out Costa La support how you can,
(38:12):
because that's what it's all about.
Speaker 2 (38:13):
It.
Speaker 1 (38:13):
We could sit here and make jokes and all this
kind of thing and eat some food, but we really
want to. We really want to find ways to highlight
and talk about as many things that are impactful as possible. So, Dorian,
this was one of the great pleasures of my existence
in like like you biscuit world like it's really been
truly genuinely, I can feel your soul, probably because we're
(38:36):
both Southern. I feel like I could just go, like, yo,
you want to go get dinner, bro, like we could
just go and chop it up. Thank you so much
and your team for coming through here. We really really
appreciate having.
Speaker 3 (38:46):
You my pleasure. Thanks for the gumbo. It was good,
Glad it wouldn't bad.
Speaker 1 (38:50):
Thank you man, Thank you brother, thanks for listening them.
If you want my gumbo recipe, you can find it
on shondaland dot com. Tag me artists and Brian, tag
doory or not. Tag Shandaaland and post some photos, post
some videos. I want to see that rude cooking up.
(39:10):
I want to see that sausage sizzlin. You know what
I mean. Tell me how you did. I typically think
the best way to make a gumbo is to just
do it with your soul, So you know what I'm saying.
Spice it up, make sure that route gets nice and
dark and make sure you season it. Don't be shy
in the season it. Man, it's gotta have some flavor.
I'll let you boy. Can't wait for you all to
try that recipe. Check out Kasa La and donate or
(39:33):
volunteer your time. If you're in Los Angeles, you can
find them at kasala dot org. You can find my
handle and all the links I mentioned in the show
notes for this episode. Fam If you like Flaky Biscuit,
you already know what to do. Leave us a rating, review, share, subscribe.
You already know we coming through with the best food
podcast content out there, so you might as well let
(39:55):
everybody else know that too. Flaky Biscuit is executive produced
by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and
Gabrielle Collins. Our creative producer is Bridget Kenna and our
editor and producer is Nicholas Harder, with music by Crucial.
Recipes from Flaky Biscuit can be found each week on
Shondaland dot com. Subscribe to the Shondaland YouTube channel for
(40:18):
more Flaky Biscuit content. Flaky Biscuit is a production of
Shondaland Audio in partnership with iHeartRadio. For more podcasts from
Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows.
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