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April 3, 2024 13 mins

Today’s guest Chef Charles, President, and owner of Roux and Raw Perfection joins host Tommi A. Vincent on Radio Row during Super Bowl LVIII to discuss taking a career leap of faith from New Orleans to Las Vegas, his rich family heritage in Cajun and Creole cuisine, partnering with other chefs and more. Chef Charles Bell makes you feel right at home with his cooking. A few of Chef Charles Bell highlights:

•Native of New Orleans Louisiana

•A distinguished personal chef for celebrities and professional athletes

•Dedicated to empowering fellow chefs to become successful entrepreneurs

Host: Tommi A. Vincent Guests: Chef Charles Bell Produced by: Tommi A. Vincent, Dimitri Golden, and Motion Hue Productions Music By: Stichiz - Big T. Music / Roj & Twinkie


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Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Sitting with us at the table, Chef Charles Bell.

Speaker 2 (00:04):
Enjoy our conversation.

Speaker 1 (00:07):
Take a seat, get comfortable because it's time to stay
a while.

Speaker 2 (00:11):
I am your host Tommy Vincent, and.

Speaker 1 (00:14):
I am joined by Chef Charles Bell.

Speaker 2 (00:20):
How you doing today, Chef.

Speaker 3 (00:21):
Well, I'm blessed. Thank you for having me.

Speaker 1 (00:22):
Jeff absolutely so, chef and I had an opportunity to
do our signature brunch that we do every year at
the Super Bowl. Stay a while, breaking bread.

Speaker 2 (00:37):
With the vincents.

Speaker 3 (00:37):
Absolutely and.

Speaker 1 (00:41):
You put your foot in all the food. So talk
about this menu that we prepared well.

Speaker 4 (00:48):
First before, I just want to say thank you for
choosing me as this your chef, Thank you for having
me on the show. Still riting Cloud nine, adrenaline is
slowly Stephen, But yeah, this menu was I kind of
was the best way for me to collaborate with you,
to kind of push your message of family legacy building.

Speaker 3 (01:08):
And I think that this menu was something that.

Speaker 4 (01:11):
Was able to introduce myself to the guests without me
having a formerly come to every table and show face.
All of the recipes were deeply rooting in my family.
It's actually a coincidence today is the fifth anniversary of
my grandfather passing.

Speaker 3 (01:28):
So the menu, the event, the week, that interview.

Speaker 4 (01:32):
Has all had a special place in my heart, especially
the timing. And like I said, God doesn't make mistakes.
But we were all here for reasons. Five years ago
was one of the worst days of my life. And
today I'm sitting here with you, amongst all these beautiful people,
telling my testimony.

Speaker 1 (01:49):
So let's talk about foods, food and how you made
your way into the kitchen and on the tables as
a professional chef.

Speaker 2 (02:00):
How did that happen?

Speaker 4 (02:02):
Professionally? My career began about twenty twelve. I was done
dishwashing at my family's restaurant. And you know how it
is working with family. It's good when it starts, but
you know, with family, so being at home and then
working together kind of wore it self out, which kind

of pushed me towards kind of figuring out what I
wanted to do next. And education has always been a
big part of my family, so I knew that although
school traditional school wasn't my route, there was something in
the educational world that I can find and it was
culinary school. So upon enrolling in culinary school, I did

that for two years completed that went back to my
family's restaurant, and from that point on, I knew that
I wanted to take it further than what I was
exposed to, So I took a leap of faith and
started applying for jobs across New Orleans. I worked at
several hotels and restaurants just to kind of get my feetway.

I kind of came up with the decision that I
wanted to be my own boss, and that's when I
decided to take another lead faith and start my own business.
I did Priva catoring for about a year in New
Orleans and I decided to move to Las Vegas.

Speaker 3 (03:19):
I came to Las Vegas about July of twenty nineteen.

Speaker 4 (03:23):
And from there I did social media where I was
selling food out of my home basically, so again home food,
I kind of have a recurrent theme going on. So
with that, through social media, I was able to network
with a few local athletes and celebrities where I became
a full time personal chef. So I've been doing that

since twenty nineteen. And in the midst of me being
able to do that, I was able to venture out
to do a fitness mil plans, a full service catering company,
and I actually have a food truck that'll be open
in the next two months.

Speaker 2 (03:57):
What's the name of the food truck.

Speaker 3 (04:01):
The name is pending, but the working title now is Rule,
which is an ode to my New Orleans Creole Cajun heritage. Basically,
a rule is the foundation of typically your favorite New
Orleans food, no matter what dish it is, whether it's seafood,
whether it's beat meat, vegetables, a rule holds it all together.

Speaker 4 (04:22):
And I kind of feel that that encompasses what my
food is. Whereas the food is there, but the real
experience is being able to share with other people. And
I think that kind of what had me gravitate more
towards our brunch yesterday was yes, the food was great,
but to be able to have a family setting and
then be able to make such an expansive community condensed

down to seventy two people where we were able to
connect the network and there's different parts of life, people
have different stories and different messages. But the underlying theme
of everything, I believe was just like the name of
your show.

Speaker 3 (04:59):
Stay away, Yes, and it's a family. You know, where
we're friends.

Speaker 4 (05:03):
We meet in public places, but when you are lost
and one into your home, they become your family.

Speaker 3 (05:08):
And I've always felt that if I allow you.

Speaker 4 (05:11):
Into my home, you're by family, so there's no asking
to where's the restaurant?

Speaker 3 (05:17):
Like can I use this?

Speaker 4 (05:18):
If you're into my home, I've allowed you into my
life with my family, so you're a part of it
as well.

Speaker 2 (05:23):
I couldn't agree more.

Speaker 1 (05:25):
And that was beautifully put in regards to you know,
really establishing when you're in my home you are family
because you're right, you just don't let anyone and everyone
come into your home.

Speaker 2 (05:38):
What would you.

Speaker 1 (05:38):
Say, is your signature dish?

Speaker 4 (05:42):
Okay, so my personal signature dish, which gives me a
sense of nostalgia, would be my gumbo.

Speaker 1 (05:54):
Oh so wait a minute, chef, Why ain't getting no
gumbo since I've been here? Now that's just signature dish
and I'm family. Now, how come I have not had
any gumbo?

Speaker 3 (06:04):
Because I was gonna use that entice you to come back. Yeah. So,
like I said, it's.

Speaker 4 (06:18):
Now that I'm able to share my message and share
my story with everyone. We built the comfortability where I'm
able to share those things that are very special to me.

Speaker 3 (06:32):
Gumbo is a very intimate dish for me, and it.

Speaker 4 (06:38):
Requires a specific taste because everyone has certain preposence, even
with me being back home. Some people like it thicker,
some people like it thinner. So I felt that with
the gumbo with the message, that it would have spoke
for New Orleans, but it wouldn't have been able to
speak for me because I wasn't able to introduce myself

and give my story before giving you such a tradition
in New Orleans dish.

Speaker 3 (07:03):
Whereas the menu that we.

Speaker 4 (07:04):
Chose, whether it was the prof fish pies, the whole
red snapper, the tomahawk, state.

Speaker 2 (07:09):
Don't start, I'm hungry. I'm hungry.

Speaker 4 (07:12):
So I felt that better encompasses me where it gives
you a hint of New Orleans, but it also allows
you to see the versatility and the dedication that I've given.

Speaker 3 (07:22):
To my crack.

Speaker 2 (07:24):
Yeah, no, it was. It was one hundred evident.

Speaker 1 (07:28):
Thank you and your craftsmanship, your skills, and also your professionalism.
And I definitely know that the event was a huge
success as a result of that. So we were able
to come together and collaborate in a way that allowed

for both of us to shine, which I'm personal that
is how I personally feel in regards to there's enough
room for everybody to shine. We don't ever have to
be in competition with one another. We had the ability
to compliment one another so that we're all successful in
the things that we do. And so I enjoyed working

with you because at no point in time did it
feel like there was my way or your way, or
where we were in some type of competitive space. It
was working together, absolutely, and I loved it.

Speaker 2 (08:27):
I mean, it was an enjoyable experience.

Speaker 3 (08:30):
Thank you, Thank you.

Speaker 4 (08:32):
Working in the kitchen with an amazing woman has been
something I've done my whole life. I was three four
years old, following behind my mama trying to steal a recipe.
So I was quite comfortable assuming my role in my
position as assistance to you.

Speaker 3 (08:48):
You are amazing.

Speaker 1 (08:49):
You were not an assistant to me. We were working together.
That is that is not described this scenario.

Speaker 3 (08:56):
Excuse let me rephrase it, working in conjunction with you. Yes,
it was, like you said, it was a collaborative effort.

Speaker 4 (09:04):
But just me being me, I was soaking up everything
you know, just the knowledge that you've shared, just from
you interacting with your family, just from you being able
to multitask and handle things here on the strip while
also coming to prepping the kitchen with me. It was
truly humbling just to see that not only are you

able to be supermom podcast host, awesome wife, but you're
a phenomenal chef. And like I said, I've grown up
seeing wonderful woman in the kitchen.

Speaker 3 (09:37):
And so this was home for me.

Speaker 4 (09:39):
As soon as I left, I called my mom so chef.

Speaker 1 (09:44):
One of my favorite moments at the brunch was when
we had the opportunity to bring up criscal Hall and
give her her flowers. Yes absolutely, And I remember when
you know, we had her book Care of Flowers, and
then we had the big box yes from Elf. Yes,

And in that box we had the power Grip primber
and I remember with the glow Reviver lip oil, just
really thinking is she really going to use these products?
And for me it wasn't. Then I thought, it's not
even about that. For her, it's the fact that ELF

cared enough to care about her and to give her
this gift box, and it gave me the opportunity to
speak into the beauty of who she is as a
person on the inside. And then knowing that she had
these products that she can actually utilize. And this is
what I learned from my daughter, because when it was

all said and done, she said, I wanted that box.
Why'd you give that box to her? That's their new product?
And I'm like, okay, hadassa. First of all, we were
honoring prim the whole and that was not your moment,
that was her moment. But I realized that Principal Hall
got some good stuff in that box.

Speaker 2 (11:08):
So it was an amazing moment for us to have together.

Speaker 3 (11:11):
Absolutely fast. I gave me some Valentine's Day gift idea.

Speaker 2 (11:15):
Yeah, yeah, yeah, now you know what to get.

Speaker 3 (11:19):
Your fears exactly. Yes, absolutely, thank you.

Speaker 1 (11:21):
El So, I had one final question for you, Yes,
what dish best describes your personality?

Speaker 2 (11:34):
And why?

Speaker 3 (11:36):
I mean, I would say it would have to be.

Speaker 2 (11:47):
A king cake.

Speaker 3 (11:48):
A king cake, yes, and I'll explain it.

Speaker 4 (11:50):
So a kin cake if you're not familiar, it's basically
a pastry role that is season on in New Orleans, West,
covered with a lot of iceland and sugar, and it's
very flamboyant and extravagant, which is what I kind of
get told my personality is. I'm told I kind of

take in the room when I enter, but inside of it,
it's just the centiment low and it's something very familiar
and comfortent. And I feel that perfectly encomferences me because
on the outside looking in, I am a lot, but
once you get to know me, you see that I'm
very centered and I'm very family oriented. I'm very big

on legacy, history and community where that Yes, I am
a very big personality, but I try to get the
lights that I can shine it on others, and especially
whether it's my staffing, whether it's my family. I always
have the sense of community. No matter how far I go,
I always have to come back home. And that's something
that I feel that a kin cake kind of does.

No matter where you are in the world, if you
have a kink, you got to automatically go back home,
especially for me, so that would be my sole Okay.

Speaker 2 (13:06):
I love it.

Speaker 1 (13:07):
Listen, if that's what you say, then that's what we
believe because you know you better than any of us too.
Absolutely so I am grateful, pleasure I am it's nice
to be able to thank you. I have extended this
gratitude to you, but now it's just you and me,

and I'm really grateful.

Speaker 2 (13:29):
I just want you to know that you allowed.

Speaker 1 (13:32):
For us to really do something special here and I
could not have done it without you, So thank you
very much. Yeah, absolutely thank you.

Speaker 2 (13:44):
God stay als,
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