Episode Transcript
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Speaker 1 (00:04):
The Breakfast Club. Warning, everybody is dj n V.
Speaker 2 (00:08):
Just Hilarie Charlamage the guy. We are the breakfast club.
Law La roses here as well, and we got a
special guest in the building, chef off the Food Network
host Cardier Brown. Welcome, Hi, how are you feeling this morning?
Speaker 1 (00:20):
I'm feeling good.
Speaker 3 (00:21):
How y'all feeling? Black and Holly Favors?
Speaker 4 (00:24):
I literally said this morning, man, we should have had
Cardia Cook.
Speaker 1 (00:27):
I know you know what. Let me tell you what
what it took to get here. Okay, so my flight
was canceled from Charleston, Oh right, but I knew it
was going to be canceled, so something told me just
go ahead and book a trip on the AM track.
Speaker 2 (00:43):
Fourteen hours watching it, we should be cooking for you
a breakfast.
Speaker 1 (00:48):
But and then the train got stuck in DC.
Speaker 3 (00:50):
So flying I didn't fly in. But when was scheduled
to fly in.
Speaker 1 (00:56):
I was scheduled to fly in yesterday at two fifty
five four am this one, and they can't They already
had canceled to cancel.
Speaker 3 (01:03):
Yikes, he was going on.
Speaker 1 (01:04):
I made sure you made it. I made sure I
was here.
Speaker 3 (01:07):
That's because you're supposed to be here about how are
you feeling. I'm feeling good, feeling good.
Speaker 1 (01:12):
I feel like great.
Speaker 3 (01:13):
I could have cooked you breakfast.
Speaker 5 (01:14):
You couldn't, says, use what.
Speaker 1 (01:17):
You got exactly? You know what I mean? What did
you have?
Speaker 5 (01:21):
You could have did eggs, bacon, pancakes? I do with
fried apples? You know apple my grandmother does yep from
my grandma from Virginia.
Speaker 1 (01:29):
Okay, so yeah that makes sense. So like you just
like take the apples, slice them up, cut them and
put them in a pan with like some butter or something.
Speaker 5 (01:35):
And then cinnamon, brown little brown sugar. Yeah, oh, I
definitely could have. That's our favorite meal. That's an easy breakfast,
you know because you know.
Speaker 2 (01:46):
Since since your name been on this the list that
you were coming up here, Charlemagne has been salivating, right
or like just come to just stroll down the mouth.
Speaker 3 (01:52):
So let's listen.
Speaker 2 (01:56):
How did you get into cooking? Like, let's start from
the beginning. It's your first time. How did you get
into cooking? What made you?
Speaker 1 (02:02):
Okay, So my grandmother and my mother are excellent cooks.
My grandmother on my father's side was known for her
red rice in Charleston.
Speaker 3 (02:11):
You know, you know about that red Rice.
Speaker 1 (02:13):
So she was a cook at the Pigle Wiggly on
Meat and Street.
Speaker 3 (02:19):
Are you up Okay?
Speaker 1 (02:21):
So she was a cook, longtime cook there. But I
get it from both sides of my family. I do
not have any professional background experience. I did not go
to culinary school. It was just something I always loved
to do. I was and still is the one on
Savannah Highway. It's delicious, the fried chicken, you know Callie
Greens red Rice on Fridays.
Speaker 3 (02:43):
My husband now.
Speaker 1 (02:43):
Knows about it. But so I started out with just
like I'm my backgrounds in social work. I went to
school for psychology. I just thought I was going to
do something in a nonprofit world, which I did. I
worked at Big Brothers Sisters I did I did removal
of children from homes, and I did child placement. I
(03:04):
did all of that. So in the midst of doing that,
because it's just a very hard job. You know, it's rewarding,
but it's hard. So I use cooking as an outlet
for me my entire life. I've just always done this
stress exactly. So I was living in Jersey at the
time in twenty fifteen, and I was dating this guy
who one day was like recording me. I was like,
(03:25):
I don't know why he's recording me. I thought he
was just gonna put it on Instagram. I get a
call maybe a few days later from a producer who's like,
your boyfriend sent in a video of you cooking.
Speaker 5 (03:34):
He was cooking, I was cooking.
Speaker 1 (03:46):
I was I was cooking, recording me cooking, and I
got a call from a producer.
Speaker 3 (03:52):
My bad, let me back up.
Speaker 1 (03:54):
So I got a call from a producer said, hey,
we are featuring home cooks on this new show on
the Cooking Channel, and we want to feature you. We
like your style of cooking, like your personality. I thought
it was a joke. I'm like, y'all are not about
to come. I'm living in Jersey. I'm just cooking, you know,
for fun. This is not serious. You can't be They
were serious. They filmed the show over course of like
(04:14):
a weekend, and on the last day of filming, the
producer came up to me and said, I think you
have what it takes to be like a food personality.
Speaker 3 (04:22):
I think you should try it. I listen.
Speaker 1 (04:24):
I don't know what kind of jokes you got going
on here, but this was fun. I'm going to go
back to my cubicle on Monday and go back to.
Speaker 3 (04:30):
My regular life.
Speaker 1 (04:31):
He was like, I really think you should give this
a shot. You're in natural at this. I know you've
never been on TV before, but if you if you
let us pitch you, we want to pitch you to
the Food Network.
Speaker 3 (04:40):
Wow.
Speaker 1 (04:41):
So they pitched me, and well before that, something in me.
It was just like, God, you wouldn't bring me this
far and show me this if it wasn't something behind it.
So the following week I put in my resonation letter
at work.
Speaker 4 (04:56):
Ooh, so you just like your discernment just said, you
know what, it's time to step out on faith.
Speaker 1 (05:00):
Nothing ever felt right as that weekend did. And so
I stepped out on faith, sold all of my belongings,
got on the Amtrak and moved back down to Charleston
and said this is what is going to be. I
started a supper club called the New Galla Supper Club,
where it featured all of the Gullageechy dishes, and I
honed in all my skills and eventually they we did
(05:23):
a sizzle reel and Food Network kind of gave in,
was like, oh, we'll give you a shot. And it
took about four or five years before that. Yes, because
I did get a no again. I got a few
nose but I didn't take it as no, it's not
for you. I heard it as no, not right now.
So I kept kept honing in on my skills, kept
doing my thing. I did my supper club, and I
(05:44):
had little appearances here and there on the Cooking Channel
and Food Network, and eventually they gave me my shot.
And with a proof of concept, they saw the proof
of concept and greenlit the first season of Delicious.
Speaker 4 (05:55):
Delicious, Miss Brown, And you've won two Emmys for that
so far.
Speaker 3 (05:59):
Wow, out Standing.
Speaker 4 (06:00):
Culinary Instructional Series and Outstanding Culinary Hosts and the first
Black woman to do so wow. Yeah, it's so interesting,
right because you know you and Sonny. Sonny was the
first black woman that I know from culture, right, who
to Sonny Anderson who broke through on the Food Network?
How hard is that for a black woman to break
through on the Food Network?
Speaker 1 (06:20):
And I only know y'all too right, that's it. You know.
I think over the years they've gotten better with diversity
and inclusion on the network, but for a long time,
it was just Sonny the Neely's, yes, and chef Aaron
with Big Daddy's house. And but as far as a
(06:41):
black woman, back then, all I knew was b Smith
and yes, God bless her. So but Sonny was the
only one. And Sonny was you know, I like, I
tell anybody, Sonny is who I looked up to. And
I saw her on there and I saw her being
her authentic self, and I was like, if she can
do it, you know I can do But yeah, it's
it's just really been us. And then now Carla Hall
(07:04):
is on the network as well, but it's it's it's
it's hard. You know, it's a white male dominated field
in and out of television. Even with the culinary world
in general. You know, most executive chefs, head chefs are
white men.
Speaker 2 (07:18):
We got more with Cardie and Brown when we come back,
so don't move.
Speaker 3 (07:21):
It's to breakfast club, Good morning, God, that's love.
Speaker 6 (07:28):
Colders, I who came to jails.
Speaker 7 (07:31):
You're like, anna buy a breathing creatures.
Speaker 1 (07:37):
It'll be.
Speaker 7 (07:40):
True you convey me to But don't you forget. It's
the bussing of filf.
Speaker 6 (07:50):
For reasons only because saving long what everyone says, says long, guessing.
Speaker 2 (08:27):
Everybody is dj n V, Jess Hilarius, Charlamagne the Guy.
We are the Breakfast Club law La Roses here as well.
We're still kicking with Cardia Brown, chef, author and full
network host. When you used to work at CPS, what
was the reason why you would take a child from
a home, Like because usually they say it takes a
long time, it has to be almost like to word.
Speaker 3 (08:47):
So what would be that reason? Like how far does
it go? Because it just just kid deplorable environments?
Speaker 1 (08:52):
Like if you you know, I've said before that sometimes
CPS can let things slip through the cracks and and
on my watch, you know, any any notices anything like
coming in and seeing multiple reports of abuse and you
walk into a home and you see that they're clearly
living in deplorable environments. After that, in multiple cases and
(09:16):
multiple write ups, then it would would would warrant a
removal from the home, Like there's emergency removal where there's
clear abuse and then there's some that it takes some
cases and some write ups before that happens.
Speaker 2 (09:28):
I know a lot of parents are always scared that
my kids are gonna come to school and say my
mama hit me or my daddy hit me.
Speaker 3 (09:32):
Yeah, but that doesn't get your kids taken out? Okay not?
Speaker 1 (09:35):
I mean no, we always want we always want reunification,
and we always want children to be in their homes.
But if it's clear and there's multiple signs of something
going on, then there has to be an investigation first
before a child is just removed.
Speaker 3 (09:51):
Did a child ever complained that their parents couldn't cook
they wanted to be.
Speaker 1 (09:54):
Of course, that that happens. That used to happen, like
oh I didn't want this, or kids will complain like,
oh I didn't get a chance to wear it is
I wanted to wear those sneakers. They took my game
from me or something that's you.
Speaker 2 (10:04):
Know, don't you get mad when they call you to
the house and you'd be like you call them you
cause your mama took your game.
Speaker 1 (10:09):
Or even when I was even when I was a
social worker and I had like, you know, kids on
beyond like them being with their birthright families, like when
I did child placement and they were with their temporary households,
and I would get calls on the and I can
hear the phone now, the on call phone, and I
would get some of my clients who would be like, well,
(10:29):
I'm on punishments, so why are you unpunishment?
Speaker 3 (10:31):
What happened?
Speaker 1 (10:33):
I got a couple of f's and so you decided
to punch holes in the wall and do crazy stuff
because you got f's on your report card? Now how
does that in three o'clock in the morning, Like I
got to go remove a child and play put him
in another home because of crazies, but you know, kids
would be kids.
Speaker 5 (10:50):
I was like, those did those two worlds ever like
collide at all? Like did any of the kids that
you helped find like placement homes or whatever? Now they
watch you on a food network you run into them, Like,
did that ever happen?
Speaker 3 (11:00):
That recently just happened.
Speaker 1 (11:01):
I also worked for Big Brothers Big Sisters in Newark
while I was living in Jersey, and I recently hosted
a Big Brothers Big Sisters meet and greet at my
restaurant in Charleston, which was really nice as a full
circle moment, going from being a mentor manager at Big Brothers,
Big Sisters to hosting them at my restaurant. And one
(11:21):
air cardierate Brown's Southern Restaurant, Yes in Charleston Airport, so
it came full circle to have them, you know there,
and I remember being a struggling social worker, you know,
rubbing pennies together to make ends meet, to having the
same organization that kind of that's organization I left before
I started the Food Network show. And so to have
them at my restaurant, gosh, almost ten years later, it.
Speaker 3 (11:44):
Meant a lot. You know.
Speaker 4 (11:45):
I've heard you say that you're cooking is a love
letter to the Low Country where we're from.
Speaker 3 (11:49):
What's one dish that best tells the story of where
we're from? You think Trump and grits.
Speaker 1 (11:54):
Yes, absolutely, it's my favorite. You know, it's nothing. And
I tell people every time you come to Charleston, you
have to have Charleston shrimp like it's it's it's it's
like none other. You can go anywhere in the world
and have seafood. There is nothing like Low Country seafood.
That that's my that's my favorite.
Speaker 3 (12:12):
I gotta go, I gotta come.
Speaker 1 (12:15):
Rice and a red rice.
Speaker 3 (12:16):
But see, you don't. You don't even porking your red rice. Yeah,
but a lot of people cooking out with turkey though.
Speaker 1 (12:20):
Turkey. You know you can do turkey.
Speaker 3 (12:21):
Some people do it.
Speaker 1 (12:22):
Vegan who is what's the what's the guy's name that's
from Charleston that has the no the Late Night show
Stephen Colbert. His wife put anchovies in her red rice.
Speaker 3 (12:36):
Yeah, that sound like heavy.
Speaker 4 (12:38):
You know, I love you, but god, damn, God, damn.
Speaker 3 (12:46):
You know.
Speaker 2 (12:47):
So the holidays are coming up, right, yes, Thanksgiving?
Speaker 3 (12:49):
So for for people that are not cookers, right.
Speaker 2 (12:52):
Because there's a lot of a lot of women, a
lot of men out there.
Speaker 3 (12:54):
That don't cook.
Speaker 2 (12:54):
What's an easy dish for people to make that can
still impress some type of people, like, for instance, Lauren
has a new founded man, right, she really doesn't know
how to cook.
Speaker 3 (13:03):
So what would you suggest her to cook to impress
this gentleman.
Speaker 1 (13:07):
Don't do shrimp chicken alfredo. We don't for Thanksgiving. I
would never, but see, I see everything every time I
see something on social media, everyone's like, oh, you gotta
do the the alfredo for you know, it's for a day.
We're not doing alfredo for Thanksgiving. I would say a
spashcock turkey. That's super simple. People think that that takes
(13:27):
a lot to make, and it really doesn't. You just
take the backbone out the turkey or chicken. If you
don't want to do a big chicken, I mean to
a big turkey. Smash it flat down, season it injected
with some you know, some butter and some preold juices,
bake it off and it's like the tastiest, juiciest turkey
you will ever have. There's some other recipes in there, Rice, Rice,
(13:51):
I mean it's so simple, like you don't have to
do a lot to impress someone. I say, do something
simple that takes a little less step so you don't
get all flustered and stuff.
Speaker 3 (14:00):
And just make it taste good. And that's it.
Speaker 1 (14:02):
Presentation too, as you.
Speaker 2 (14:04):
Has your husband ever hurt your feelings, right, because you
are a chef, right, yes, sit back there. Have you
ever said nah, that's not it and you'd be like
what yes?
Speaker 3 (14:10):
Several times?
Speaker 5 (14:11):
That's the last meal. He was like, baby, you gotta
go try that again.
Speaker 1 (14:16):
I made so I made this. I try to make
this like jerk chicken and dumpling thing, and I made
the dumplings with like frozen biscuits. It usually works, I know.
Time I didn't have much time, and the dumplings just
kind of like it. It did something in there. It
was it was it was yucky. It was thick, it
(14:37):
was slimy. Also, he is a is a dessert snob,
and he will call somebody's cake dry and hard dry?
Is it not me sitting on these like I am
a judge on Holiday Baking Championship, Spring Baking. I know desserts.
So I made a red velvet cake one time.
Speaker 3 (14:57):
He took a.
Speaker 1 (14:58):
Slice of the cake, and I need water. It's a
little dry, I said, wear, I said, do you if
you put your finger? I said, the crumb on it?
Do you see the crummies?
Speaker 3 (15:09):
I don't know about. All that I know is my
aunt Pam.
Speaker 4 (15:13):
Why I'm Pam in there?
Speaker 1 (15:16):
Pam making a good red velvet cake and hers hers
be a little buttery in this.
Speaker 3 (15:20):
It's a little dry.
Speaker 4 (15:21):
I don't know what you want me to tell you.
Speaker 1 (15:24):
I thought I did right. I put my stick of
butter in there, a little oil for me, technically stick,
but I guess, I guess. I'm Pam put about two
or three sticks. I thought one stick would be enough.
Twelve tablespoons I'm measuring. He was like, nah, it is dry.
Speaker 3 (15:41):
What happens after that? After he tells you is too
dry or don't taste you? What? What? What's your next?
Speaker 1 (15:45):
Move mumbling across the house.
Speaker 3 (15:51):
He threw it away. Oh damn, that's cool.
Speaker 1 (15:54):
But and and but but then I thought about it too,
because I did go get another slice later on that
day and it was reading a little dry, So you know,
he's he's not gonna fake it. You know.
Speaker 4 (16:05):
I want to ask you about when you started Delicious,
Miss Brown, did you ever imagine you'd be representing like
an entire region on National TV.
Speaker 3 (16:12):
Absolutely not.
Speaker 1 (16:13):
I just thought I was coming in there, and you know,
just and you know, growing up in the Low Country
and being of Gla descent, you really don't think about it.
It's just a way of living. It's just like we're Geechee.
That's it, you know, that's all we know. And then
but seeing the interests from other people and like genuine
interests of the Gullah Geechee culture, then I started to
(16:34):
realize the importance of what I was doing. It's not
only just cooking Southern food and fry and fish and
making red rice. It was really about preserving a culture.
Speaker 4 (16:42):
How how is your Goulah Geechee heritage shape? Not just
your recipes, but just the way you see community and success?
Speaker 1 (16:50):
Oh man, you know, just coming from being of Gully
Geechee descent, It's like, you know, it's not many of us.
It's it's a particular region and an era and area,
and there's not many of us that make it out
of Charleston, out of South Carolina, and and so being
one of the very few, it means a lot to me.
But it also means that I have have work to
(17:12):
do because we're not going to be just us. We
have to pave the way for other Gullageechee folks, black
folks to be able to do this too. I don't
want to keep saying that it's only one or two
women of black women in general that are on the
Food Network. Why is that all these years later? Why
is that? You know, there should be more of us
(17:33):
we I mean, the fabric of American cuisine comes from
African American people on the slaves, on the backs of
enslaved people, So why isn't there more representation across the
board with our food?
Speaker 4 (17:44):
Yeah, it's stabbing you.
Speaker 7 (17:49):
Want to day.
Speaker 2 (17:52):
We got more with Cardiac Brown when we come back,
So don't move.
Speaker 3 (17:55):
It's to breakfast club.
Speaker 1 (17:56):
Good morning, another one.
Speaker 5 (18:03):
Another one, real shir sh Troy Shopper, I don't know
if you could take it.
Speaker 7 (18:13):
No, you want to see me nicky, nicky naked. I
want to be a baby, baby baby spinning it as
much as like he came from May tag Rago was
sitting on the Brown, But again, I just a candy here.
I'm just listen to him down and because I can
listen things out her, I'm gonna wow, wow, wow, wow,
(18:35):
fuss wow wow. When I was shown, I like its
wipped us wow.
Speaker 1 (18:43):
When I was shore, I like it has.
Speaker 3 (18:44):
Wiped us strong.
Speaker 7 (18:55):
I probably know I bought to tag you know this
cookie bought a bag, kitty get at things or her
ress like like the sixty eight just diamonds and nothing
went on.
Speaker 2 (19:06):
Rockets Jess Hilarious Charlamage the guy We are to breakfast
Club La La Rose's.
Speaker 3 (19:12):
Head as well.
Speaker 2 (19:13):
We're still kicking with Cardia and Brown Chef author.
Speaker 4 (19:15):
And full network ho Charlamage. You talked about being nervous
when you first filmed at Home, right. What was the
moment you realized I belong here?
Speaker 3 (19:23):
Mmm?
Speaker 1 (19:24):
I think it was.
Speaker 3 (19:25):
It wasn't.
Speaker 1 (19:25):
It wasn't long until the first season where it kind
of hit me like, oh, this is happening. But later
on down the line, I'm in my ten season out
of the show and recently winning the Emmys, winning two Emmys.
I think before then it's not really the validation of it,
but it's like having your peers recognize you in a sense,
because there's been so many times where I've sat at
(19:47):
tables and people are like, well, how many restaurants do
you own? You know, so what's what culinary school did
you go to? And I never really have an answer, like, no,
I didn't go to culinary school, No I did. I
don't own At the time, I didn't own a rest
I had a traveling supper club. And so it was
always trying to fight for that I belong here. I
don't know why, y'all don't understand that. God would not
(20:08):
put me in a seat if it wasn't a thing
for me. And so winning the Emmy was like, oh,
I guess you do kind of got something going on here.
But but before that, I think I realized it kind of.
It wasn't too long until I was like, all right,
this is it.
Speaker 4 (20:23):
I wanted to ask you right, and the intro you
got these mantras you already talked about, you got McDonald's money,
I just want to say some of these mantras and
you tell me what they mean to you.
Speaker 3 (20:30):
Right.
Speaker 4 (20:30):
You said, these are mantras your mother and grandmother instilled
in you, and I also one to know.
Speaker 3 (20:34):
Which one is most relevant to where you are in
life right now.
Speaker 4 (20:36):
If you want to act grown, be grown?
Speaker 1 (20:39):
Now, that was you know, you think you've grown, well,
then go ahead and take your stuff and get out
and do it on your own. Yeah, my mom is
do you remember the first time you heard that?
Speaker 3 (20:49):
Yeah?
Speaker 1 (20:49):
I was about fourteen or fifteen, and I guess I
had got, you know, started feeling myself a little bit,
and I said something back to her. She was like,
all right, if you want to act grown, you can
be grown. Pack your stuff up, call your grandmother telling
you on the.
Speaker 3 (21:01):
Porch you need to go.
Speaker 1 (21:03):
I was like, what you mean? Like she actually had
me pack my stuff up and put me outside and
called my grandmother, said you can come get her. She
could figure out what she's doing, said she want to
be so grown here, and I said, you can't do that,
you can't put me. But that I mean back then,
like I mean, I kind of felt I guess I
was feeling myself a little bit.
Speaker 3 (21:23):
Grandma canna get you.
Speaker 1 (21:24):
No, Grandma, she was like absolutely not, like Patty, let
it back in the house.
Speaker 3 (21:29):
Don't don't do it like that.
Speaker 1 (21:30):
You know, she didn't mean, she didn't mean any harm,
but you know, it took about an hour or.
Speaker 3 (21:34):
Two, but she let me back in.
Speaker 1 (21:35):
But at that point I realized I was not grown.
The Lord will make a way out of noway every
single time, and I say that with conviction, every single time.
I am a living testimony of making God would bring
you through the darkest storms. I was homeless at one point.
So to be here today talking about my second cookbook
(21:56):
and being here with you all as a testament that
God will will bring you about the darkest situation.
Speaker 4 (22:01):
Was that the moment because we all, you know, we
all are believers and we all have faith, but we
always have that one real moment where we like Lord, God,
I know that was God.
Speaker 3 (22:10):
Yeah, I don't.
Speaker 1 (22:11):
I feel like it happens on a daily you know,
like just driving to work or flying on a plane
or just doing it like when you land like that
that was nothing but God. Or you know, getting home
to your your house and your family, that that had
to have been God, because anything could have happened in
between times, so I you know, and you see that
on a on a daily.
Speaker 3 (22:31):
It would never give you more than you can bear.
Speaker 1 (22:34):
Never, And I think as as humans we underestimate how
much we can actually take and deal with, and God
shows us like, Okay, yeah, this may be a very
trying time, but I'm giving this to you because I
know you can handle it. And once you handle it,
and if it happens again, you know that I've been
here before, I've handled this. So this coming, the next
(22:57):
thing coming in, you know, it's easy.
Speaker 4 (23:00):
And I think this is when people need to really
understand in this era. Don't be penny wise and pound foolish.
Speaker 1 (23:06):
Yeah, yeah, don't be penny wise and pound foolish means
that you don't don't think you know more than what
you actually do. You know, be be open and receptive
to feedback and criticism and constructive criticism.
Speaker 3 (23:23):
And you don't know everything.
Speaker 1 (23:26):
You don't and there's somebody that's going to know a
little bit more than you, or somebody's going to help
you understand this. But be open and receptive to to criticism,
constructive feedback, and just advice.
Speaker 3 (23:38):
What's next for the delicious Miss Brown? Brand.
Speaker 4 (23:40):
You know, we got cookbooks, we got restaurants, we got products.
Speaker 3 (23:44):
Yes, you know.
Speaker 1 (23:46):
Right now I am looking forward to I'm hosting Kids
Baking Championship with Duf Goldman at the top of the year.
Holiday Baking Championship is on. Now, you know I'm at
this time. I'm I'm the type of person that's always
like I got to have everything in control, Like I
got to have my next plan written down. Im I
know I'm doing this, I know I'm going to do
(24:07):
that next. I am allowing the universe to do what it. Oh, okay,
whatever God has for me, I'm not gonna limit myself
to anything has given you and work that has given
me so much because social media and I'm and I
am very I do it to this day, I'm guilty
of comparing to other people's where they are in their life,
(24:31):
their their point c to my point A.
Speaker 4 (24:34):
We was talking about that this morning and I was like, Yo,
they got people got to stop doing that.
Speaker 3 (24:38):
You can be lying on social media.
Speaker 1 (24:40):
Lying every all day long, especially to people that you
know that you know, I know you don't live like that,
but I I you know, get caught up with that
and social media makes it really easy to get caught
up with comparing your journey to someone else's. And I've
I've caught myself that. Okay, I you know, if this
(25:02):
book doesn't get New York Times Bestseller, but.
Speaker 3 (25:05):
Why did their books? You know?
Speaker 1 (25:06):
Why is their book? Why is this book not selling?
Speaker 3 (25:08):
Is fine? And I'm tired.
Speaker 1 (25:09):
You get tired of that because at the end of
the day, what what my pieces, my slow mornings being
with my husband, having the freedom to get up and
do what I love to do every day. That's the
older you get, the more those things matter to you.
So it's a peace of mind of knowing just like, hey,
whatever happens, happens, but I know it's going to always
be for my greater good.
Speaker 3 (25:32):
You dedicated the book to your hugby I did. Why
did you dedicated to.
Speaker 1 (25:35):
Your Huband he's the reason why I cook. He's I
enjoy cooking for myself, you know. But it's nothing like, babe,
what you're feeling like today, you know, or like you know,
with seeing his face when he's excited about something that
I'm making and when he walks in the house and
I'm cooking and he's like, ooh, is smell good in here?
That that makes me feel good. So I get I
(25:56):
get gratification and satisfaction from it's my love language feeding
you know, not only his body, but it's soul to so.
Speaker 4 (26:04):
And I also want to say, uh, you know, we
always say we're losing recipes. You do you think cookbooks
are spiritual?
Speaker 1 (26:13):
Because absolutely, especially coming from you know, black and brown
households where recipes are not written down. It's only like
word of mouth. And so god forbid if Big Mama
goes and y'all didn't get that sweet potato pie recipe
or that fat bag recipe and nobody wrote it down
and nobody can't call her, you know. So having recipes
(26:35):
written down and the stories that follow the recipes are
so important because eventually all of us are going to
leave this place one day, and you got something, gotta
have something left to talk about.
Speaker 3 (26:45):
Right, Well, thank you for thank you so much.
Speaker 4 (26:48):
And listen, I'm over the holidays. What's the date we're
gonna be with Chris Kalen?
Speaker 3 (26:53):
Yes day after so.
Speaker 4 (26:57):
Yeah, November twenty eighth, Actually November twenty eighth, will be
at the Magnoli Your Room, myself, Cardier and aj from
the We Talk Back podcast will be with Chris Kalen
at the Magnolia Room in Charleston seven to twenty magnoliiear
road man, So tickets are available for that now.
Speaker 3 (27:12):
I believe I don't know. I'm just reading what's on
Chris Kalyn's page. However, Caudia Brown.
Speaker 4 (27:18):
Cardier Brown, supern Kitchen and Charleston Airport. Man, I'm telling you,
somebody's listening to me right now, and they're like, you
know what on flights delayed for two hours and hook
yourself up right pathter Chick fil A and going in
summer kitchen.
Speaker 3 (27:32):
That's right, it's the Breakfast Club. Good morning,
The Breakfast Club. Warning, everybody is dj n V.
Speaker 2 (00:08):
Just Hilarie Charlamage the guy. We are the breakfast club.
Law La roses here as well, and we got a
special guest in the building, chef off the Food Network
host Cardier Brown. Welcome, Hi, how are you feeling this morning?
Speaker 1 (00:20):
I'm feeling good.
Speaker 3 (00:21):
How y'all feeling? Black and Holly Favors?
Speaker 4 (00:24):
I literally said this morning, man, we should have had
Cardia Cook.
Speaker 1 (00:27):
I know you know what. Let me tell you what
what it took to get here. Okay, so my flight
was canceled from Charleston, Oh right, but I knew it
was going to be canceled, so something told me just
go ahead and book a trip on the AM track.
Speaker 2 (00:43):
Fourteen hours watching it, we should be cooking for you
a breakfast.
Speaker 1 (00:48):
But and then the train got stuck in DC.
Speaker 3 (00:50):
So flying I didn't fly in. But when was scheduled
to fly in.
Speaker 1 (00:56):
I was scheduled to fly in yesterday at two fifty
five four am this one, and they can't They already
had canceled to cancel.
Speaker 3 (01:03):
Yikes, he was going on.
Speaker 1 (01:04):
I made sure you made it. I made sure I
was here.
Speaker 3 (01:07):
That's because you're supposed to be here about how are
you feeling. I'm feeling good, feeling good.
Speaker 1 (01:12):
I feel like great.
Speaker 3 (01:13):
I could have cooked you breakfast.
Speaker 5 (01:14):
You couldn't, says, use what.
Speaker 1 (01:17):
You got exactly? You know what I mean? What did
you have?
Speaker 5 (01:21):
You could have did eggs, bacon, pancakes? I do with
fried apples? You know apple my grandmother does yep from
my grandma from Virginia.
Speaker 1 (01:29):
Okay, so yeah that makes sense. So like you just
like take the apples, slice them up, cut them and
put them in a pan with like some butter or something.
Speaker 5 (01:35):
And then cinnamon, brown little brown sugar. Yeah, oh, I
definitely could have. That's our favorite meal. That's an easy breakfast,
you know because you know.
Speaker 2 (01:46):
Since since your name been on this the list that
you were coming up here, Charlemagne has been salivating, right
or like just come to just stroll down the mouth.
Speaker 3 (01:52):
So let's listen.
Speaker 2 (01:56):
How did you get into cooking? Like, let's start from
the beginning. It's your first time. How did you get
into cooking? What made you?
Speaker 1 (02:02):
Okay, So my grandmother and my mother are excellent cooks.
My grandmother on my father's side was known for her
red rice in Charleston.
Speaker 3 (02:11):
You know, you know about that red Rice.
Speaker 1 (02:13):
So she was a cook at the Pigle Wiggly on
Meat and Street.
Speaker 3 (02:19):
Are you up Okay?
Speaker 1 (02:21):
So she was a cook, longtime cook there. But I
get it from both sides of my family. I do
not have any professional background experience. I did not go
to culinary school. It was just something I always loved
to do. I was and still is the one on
Savannah Highway. It's delicious, the fried chicken, you know Callie
Greens red Rice on Fridays.
Speaker 3 (02:43):
My husband now.
Speaker 1 (02:43):
Knows about it. But so I started out with just
like I'm my backgrounds in social work. I went to
school for psychology. I just thought I was going to
do something in a nonprofit world, which I did. I
worked at Big Brothers Sisters I did I did removal
of children from homes, and I did child placement. I
(03:04):
did all of that. So in the midst of doing that,
because it's just a very hard job. You know, it's rewarding,
but it's hard. So I use cooking as an outlet
for me my entire life. I've just always done this
stress exactly. So I was living in Jersey at the
time in twenty fifteen, and I was dating this guy
who one day was like recording me. I was like,
(03:25):
I don't know why he's recording me. I thought he
was just gonna put it on Instagram. I get a
call maybe a few days later from a producer who's like,
your boyfriend sent in a video of you cooking.
Speaker 5 (03:34):
He was cooking, I was cooking.
Speaker 1 (03:46):
I was I was cooking, recording me cooking, and I
got a call from a producer.
Speaker 3 (03:52):
My bad, let me back up.
Speaker 1 (03:54):
So I got a call from a producer said, hey,
we are featuring home cooks on this new show on
the Cooking Channel, and we want to feature you. We
like your style of cooking, like your personality. I thought
it was a joke. I'm like, y'all are not about
to come. I'm living in Jersey. I'm just cooking, you know,
for fun. This is not serious. You can't be They
were serious. They filmed the show over course of like
(04:14):
a weekend, and on the last day of filming, the
producer came up to me and said, I think you
have what it takes to be like a food personality.
Speaker 3 (04:22):
I think you should try it. I listen.
Speaker 1 (04:24):
I don't know what kind of jokes you got going
on here, but this was fun. I'm going to go
back to my cubicle on Monday and go back to.
Speaker 3 (04:30):
My regular life.
Speaker 1 (04:31):
He was like, I really think you should give this
a shot. You're in natural at this. I know you've
never been on TV before, but if you if you
let us pitch you, we want to pitch you to
the Food Network.
Speaker 3 (04:40):
Wow.
Speaker 1 (04:41):
So they pitched me, and well before that, something in me.
It was just like, God, you wouldn't bring me this
far and show me this if it wasn't something behind it.
So the following week I put in my resonation letter
at work.
Speaker 4 (04:56):
Ooh, so you just like your discernment just said, you
know what, it's time to step out on faith.
Speaker 1 (05:00):
Nothing ever felt right as that weekend did. And so
I stepped out on faith, sold all of my belongings,
got on the Amtrak and moved back down to Charleston
and said this is what is going to be. I
started a supper club called the New Galla Supper Club,
where it featured all of the Gullageechy dishes, and I
honed in all my skills and eventually they we did
(05:23):
a sizzle reel and Food Network kind of gave in,
was like, oh, we'll give you a shot. And it
took about four or five years before that. Yes, because
I did get a no again. I got a few
nose but I didn't take it as no, it's not
for you. I heard it as no, not right now.
So I kept kept honing in on my skills, kept
doing my thing. I did my supper club, and I
(05:44):
had little appearances here and there on the Cooking Channel
and Food Network, and eventually they gave me my shot.
And with a proof of concept, they saw the proof
of concept and greenlit the first season of Delicious.
Speaker 4 (05:55):
Delicious, Miss Brown, And you've won two Emmys for that
so far.
Speaker 3 (05:59):
Wow, out Standing.
Speaker 4 (06:00):
Culinary Instructional Series and Outstanding Culinary Hosts and the first
Black woman to do so wow. Yeah, it's so interesting,
right because you know you and Sonny. Sonny was the
first black woman that I know from culture, right, who
to Sonny Anderson who broke through on the Food Network?
How hard is that for a black woman to break
through on the Food Network?
Speaker 1 (06:20):
And I only know y'all too right, that's it. You know.
I think over the years they've gotten better with diversity
and inclusion on the network, but for a long time,
it was just Sonny the Neely's, yes, and chef Aaron
with Big Daddy's house. And but as far as a
(06:41):
black woman, back then, all I knew was b Smith
and yes, God bless her. So but Sonny was the
only one. And Sonny was you know, I like, I
tell anybody, Sonny is who I looked up to. And
I saw her on there and I saw her being
her authentic self, and I was like, if she can
do it, you know I can do But yeah, it's
it's just really been us. And then now Carla Hall
(07:04):
is on the network as well, but it's it's it's
it's hard. You know, it's a white male dominated field
in and out of television. Even with the culinary world
in general. You know, most executive chefs, head chefs are
white men.
Speaker 2 (07:18):
We got more with Cardie and Brown when we come back,
so don't move.
Speaker 3 (07:21):
It's to breakfast club, Good morning, God, that's love.
Speaker 6 (07:28):
Colders, I who came to jails.
Speaker 7 (07:31):
You're like, anna buy a breathing creatures.
Speaker 1 (07:37):
It'll be.
Speaker 7 (07:40):
True you convey me to But don't you forget. It's
the bussing of filf.
Speaker 6 (07:50):
For reasons only because saving long what everyone says, says long, guessing.
Speaker 2 (08:27):
Everybody is dj n V, Jess Hilarius, Charlamagne the Guy.
We are the Breakfast Club law La Roses here as well.
We're still kicking with Cardia Brown, chef, author and full
network host. When you used to work at CPS, what
was the reason why you would take a child from
a home, Like because usually they say it takes a
long time, it has to be almost like to word.
Speaker 3 (08:47):
So what would be that reason? Like how far does
it go? Because it just just kid deplorable environments?
Speaker 1 (08:52):
Like if you you know, I've said before that sometimes
CPS can let things slip through the cracks and and
on my watch, you know, any any notices anything like
coming in and seeing multiple reports of abuse and you
walk into a home and you see that they're clearly
living in deplorable environments. After that, in multiple cases and
(09:16):
multiple write ups, then it would would would warrant a
removal from the home, Like there's emergency removal where there's
clear abuse and then there's some that it takes some
cases and some write ups before that happens.
Speaker 2 (09:28):
I know a lot of parents are always scared that
my kids are gonna come to school and say my
mama hit me or my daddy hit me.
Speaker 3 (09:32):
Yeah, but that doesn't get your kids taken out? Okay not?
Speaker 1 (09:35):
I mean no, we always want we always want reunification,
and we always want children to be in their homes.
But if it's clear and there's multiple signs of something
going on, then there has to be an investigation first
before a child is just removed.
Speaker 3 (09:51):
Did a child ever complained that their parents couldn't cook
they wanted to be.
Speaker 1 (09:54):
Of course, that that happens. That used to happen, like
oh I didn't want this, or kids will complain like,
oh I didn't get a chance to wear it is
I wanted to wear those sneakers. They took my game
from me or something that's you.
Speaker 2 (10:04):
Know, don't you get mad when they call you to
the house and you'd be like you call them you
cause your mama took your game.
Speaker 1 (10:09):
Or even when I was even when I was a
social worker and I had like, you know, kids on
beyond like them being with their birthright families, like when
I did child placement and they were with their temporary households,
and I would get calls on the and I can
hear the phone now, the on call phone, and I
would get some of my clients who would be like, well,
(10:29):
I'm on punishments, so why are you unpunishment?
Speaker 3 (10:31):
What happened?
Speaker 1 (10:33):
I got a couple of f's and so you decided
to punch holes in the wall and do crazy stuff
because you got f's on your report card? Now how
does that in three o'clock in the morning, Like I
got to go remove a child and play put him
in another home because of crazies, but you know, kids
would be kids.
Speaker 5 (10:50):
I was like, those did those two worlds ever like
collide at all? Like did any of the kids that
you helped find like placement homes or whatever? Now they
watch you on a food network you run into them, Like,
did that ever happen?
Speaker 3 (11:00):
That recently just happened.
Speaker 1 (11:01):
I also worked for Big Brothers Big Sisters in Newark
while I was living in Jersey, and I recently hosted
a Big Brothers Big Sisters meet and greet at my
restaurant in Charleston, which was really nice as a full
circle moment, going from being a mentor manager at Big Brothers,
Big Sisters to hosting them at my restaurant. And one
(11:21):
air cardierate Brown's Southern Restaurant, Yes in Charleston Airport, so
it came full circle to have them, you know there,
and I remember being a struggling social worker, you know,
rubbing pennies together to make ends meet, to having the
same organization that kind of that's organization I left before
I started the Food Network show. And so to have
them at my restaurant, gosh, almost ten years later, it.
Speaker 3 (11:44):
Meant a lot. You know.
Speaker 4 (11:45):
I've heard you say that you're cooking is a love
letter to the Low Country where we're from.
Speaker 3 (11:49):
What's one dish that best tells the story of where
we're from? You think Trump and grits.
Speaker 1 (11:54):
Yes, absolutely, it's my favorite. You know, it's nothing. And
I tell people every time you come to Charleston, you
have to have Charleston shrimp like it's it's it's it's
like none other. You can go anywhere in the world
and have seafood. There is nothing like Low Country seafood.
That that's my that's my favorite.
Speaker 3 (12:12):
I gotta go, I gotta come.
Speaker 1 (12:15):
Rice and a red rice.
Speaker 3 (12:16):
But see, you don't. You don't even porking your red rice. Yeah,
but a lot of people cooking out with turkey though.
Speaker 1 (12:20):
Turkey. You know you can do turkey.
Speaker 3 (12:21):
Some people do it.
Speaker 1 (12:22):
Vegan who is what's the what's the guy's name that's
from Charleston that has the no the Late Night show
Stephen Colbert. His wife put anchovies in her red rice.
Speaker 3 (12:36):
Yeah, that sound like heavy.
Speaker 4 (12:38):
You know, I love you, but god, damn, God, damn.
Speaker 3 (12:46):
You know.
Speaker 2 (12:47):
So the holidays are coming up, right, yes, Thanksgiving?
Speaker 3 (12:49):
So for for people that are not cookers, right.
Speaker 2 (12:52):
Because there's a lot of a lot of women, a
lot of men out there.
Speaker 3 (12:54):
That don't cook.
Speaker 2 (12:54):
What's an easy dish for people to make that can
still impress some type of people, like, for instance, Lauren
has a new founded man, right, she really doesn't know
how to cook.
Speaker 3 (13:03):
So what would you suggest her to cook to impress
this gentleman.
Speaker 1 (13:07):
Don't do shrimp chicken alfredo. We don't for Thanksgiving. I
would never, but see, I see everything every time I
see something on social media, everyone's like, oh, you gotta
do the the alfredo for you know, it's for a day.
We're not doing alfredo for Thanksgiving. I would say a
spashcock turkey. That's super simple. People think that that takes
(13:27):
a lot to make, and it really doesn't. You just
take the backbone out the turkey or chicken. If you
don't want to do a big chicken, I mean to
a big turkey. Smash it flat down, season it injected
with some you know, some butter and some preold juices,
bake it off and it's like the tastiest, juiciest turkey
you will ever have. There's some other recipes in there, Rice, Rice,
(13:51):
I mean it's so simple, like you don't have to
do a lot to impress someone. I say, do something
simple that takes a little less step so you don't
get all flustered and stuff.
Speaker 3 (14:00):
And just make it taste good. And that's it.
Speaker 1 (14:02):
Presentation too, as you.
Speaker 2 (14:04):
Has your husband ever hurt your feelings, right, because you
are a chef, right, yes, sit back there. Have you
ever said nah, that's not it and you'd be like
what yes?
Speaker 3 (14:10):
Several times?
Speaker 5 (14:11):
That's the last meal. He was like, baby, you gotta
go try that again.
Speaker 1 (14:16):
I made so I made this. I try to make
this like jerk chicken and dumpling thing, and I made
the dumplings with like frozen biscuits. It usually works, I know.
Time I didn't have much time, and the dumplings just
kind of like it. It did something in there. It
was it was it was yucky. It was thick, it
(14:37):
was slimy. Also, he is a is a dessert snob,
and he will call somebody's cake dry and hard dry?
Is it not me sitting on these like I am
a judge on Holiday Baking Championship, Spring Baking. I know desserts.
So I made a red velvet cake one time.
Speaker 3 (14:57):
He took a.
Speaker 1 (14:58):
Slice of the cake, and I need water. It's a
little dry, I said, wear, I said, do you if
you put your finger? I said, the crumb on it?
Do you see the crummies?
Speaker 3 (15:09):
I don't know about. All that I know is my
aunt Pam.
Speaker 4 (15:13):
Why I'm Pam in there?
Speaker 1 (15:16):
Pam making a good red velvet cake and hers hers
be a little buttery in this.
Speaker 3 (15:20):
It's a little dry.
Speaker 4 (15:21):
I don't know what you want me to tell you.
Speaker 1 (15:24):
I thought I did right. I put my stick of
butter in there, a little oil for me, technically stick,
but I guess, I guess. I'm Pam put about two
or three sticks. I thought one stick would be enough.
Twelve tablespoons I'm measuring. He was like, nah, it is dry.
Speaker 3 (15:41):
What happens after that? After he tells you is too
dry or don't taste you? What? What? What's your next?
Speaker 1 (15:45):
Move mumbling across the house.
Speaker 3 (15:51):
He threw it away. Oh damn, that's cool.
Speaker 1 (15:54):
But and and but but then I thought about it too,
because I did go get another slice later on that
day and it was reading a little dry, So you know,
he's he's not gonna fake it. You know.
Speaker 4 (16:05):
I want to ask you about when you started Delicious,
Miss Brown, did you ever imagine you'd be representing like
an entire region on National TV.
Speaker 3 (16:12):
Absolutely not.
Speaker 1 (16:13):
I just thought I was coming in there, and you know,
just and you know, growing up in the Low Country
and being of Gla descent, you really don't think about it.
It's just a way of living. It's just like we're Geechee.
That's it, you know, that's all we know. And then
but seeing the interests from other people and like genuine
interests of the Gullah Geechee culture, then I started to
(16:34):
realize the importance of what I was doing. It's not
only just cooking Southern food and fry and fish and
making red rice. It was really about preserving a culture.
Speaker 4 (16:42):
How how is your Goulah Geechee heritage shape? Not just
your recipes, but just the way you see community and success?
Speaker 1 (16:50):
Oh man, you know, just coming from being of Gully
Geechee descent, It's like, you know, it's not many of us.
It's it's a particular region and an era and area,
and there's not many of us that make it out
of Charleston, out of South Carolina, and and so being
one of the very few, it means a lot to me.
But it also means that I have have work to
(17:12):
do because we're not going to be just us. We
have to pave the way for other Gullageechee folks, black
folks to be able to do this too. I don't
want to keep saying that it's only one or two
women of black women in general that are on the
Food Network. Why is that all these years later? Why
is that? You know, there should be more of us
(17:33):
we I mean, the fabric of American cuisine comes from
African American people on the slaves, on the backs of
enslaved people, So why isn't there more representation across the
board with our food?
Speaker 4 (17:44):
Yeah, it's stabbing you.
Speaker 7 (17:49):
Want to day.
Speaker 2 (17:52):
We got more with Cardiac Brown when we come back,
So don't move.
Speaker 3 (17:55):
It's to breakfast club.
Speaker 1 (17:56):
Good morning, another one.
Speaker 5 (18:03):
Another one, real shir sh Troy Shopper, I don't know
if you could take it.
Speaker 7 (18:13):
No, you want to see me nicky, nicky naked. I
want to be a baby, baby baby spinning it as
much as like he came from May tag Rago was
sitting on the Brown, But again, I just a candy here.
I'm just listen to him down and because I can
listen things out her, I'm gonna wow, wow, wow, wow,
(18:35):
fuss wow wow. When I was shown, I like its
wipped us wow.
Speaker 1 (18:43):
When I was shore, I like it has.
Speaker 3 (18:44):
Wiped us strong.
Speaker 7 (18:55):
I probably know I bought to tag you know this
cookie bought a bag, kitty get at things or her
ress like like the sixty eight just diamonds and nothing
went on.
Speaker 2 (19:06):
Rockets Jess Hilarious Charlamage the guy We are to breakfast
Club La La Rose's.
Speaker 3 (19:12):
Head as well.
Speaker 2 (19:13):
We're still kicking with Cardia and Brown Chef author.
Speaker 4 (19:15):
And full network ho Charlamage. You talked about being nervous
when you first filmed at Home, right. What was the
moment you realized I belong here?
Speaker 3 (19:23):
Mmm?
Speaker 1 (19:24):
I think it was.
Speaker 3 (19:25):
It wasn't.
Speaker 1 (19:25):
It wasn't long until the first season where it kind
of hit me like, oh, this is happening. But later
on down the line, I'm in my ten season out
of the show and recently winning the Emmys, winning two Emmys.
I think before then it's not really the validation of it,
but it's like having your peers recognize you in a sense,
because there's been so many times where I've sat at
(19:47):
tables and people are like, well, how many restaurants do
you own? You know, so what's what culinary school did
you go to? And I never really have an answer, like, no,
I didn't go to culinary school, No I did. I
don't own At the time, I didn't own a rest
I had a traveling supper club. And so it was
always trying to fight for that I belong here. I
don't know why, y'all don't understand that. God would not
(20:08):
put me in a seat if it wasn't a thing
for me. And so winning the Emmy was like, oh,
I guess you do kind of got something going on here.
But but before that, I think I realized it kind of.
It wasn't too long until I was like, all right,
this is it.
Speaker 4 (20:23):
I wanted to ask you right, and the intro you
got these mantras you already talked about, you got McDonald's money,
I just want to say some of these mantras and
you tell me what they mean to you.
Speaker 3 (20:30):
Right.
Speaker 4 (20:30):
You said, these are mantras your mother and grandmother instilled
in you, and I also one to know.
Speaker 3 (20:34):
Which one is most relevant to where you are in
life right now.
Speaker 4 (20:36):
If you want to act grown, be grown?
Speaker 1 (20:39):
Now, that was you know, you think you've grown, well,
then go ahead and take your stuff and get out
and do it on your own. Yeah, my mom is
do you remember the first time you heard that?
Speaker 3 (20:49):
Yeah?
Speaker 1 (20:49):
I was about fourteen or fifteen, and I guess I
had got, you know, started feeling myself a little bit,
and I said something back to her. She was like,
all right, if you want to act grown, you can
be grown. Pack your stuff up, call your grandmother telling
you on the.
Speaker 3 (21:01):
Porch you need to go.
Speaker 1 (21:03):
I was like, what you mean? Like she actually had
me pack my stuff up and put me outside and
called my grandmother, said you can come get her. She
could figure out what she's doing, said she want to
be so grown here, and I said, you can't do that,
you can't put me. But that I mean back then,
like I mean, I kind of felt I guess I
was feeling myself a little bit.
Speaker 3 (21:23):
Grandma canna get you.
Speaker 1 (21:24):
No, Grandma, she was like absolutely not, like Patty, let
it back in the house.
Speaker 3 (21:29):
Don't don't do it like that.
Speaker 1 (21:30):
You know, she didn't mean, she didn't mean any harm,
but you know, it took about an hour or.
Speaker 3 (21:34):
Two, but she let me back in.
Speaker 1 (21:35):
But at that point I realized I was not grown.
The Lord will make a way out of noway every
single time, and I say that with conviction, every single time.
I am a living testimony of making God would bring
you through the darkest storms. I was homeless at one point.
So to be here today talking about my second cookbook
(21:56):
and being here with you all as a testament that
God will will bring you about the darkest situation.
Speaker 4 (22:01):
Was that the moment because we all, you know, we
all are believers and we all have faith, but we
always have that one real moment where we like Lord, God,
I know that was God.
Speaker 3 (22:10):
Yeah, I don't.
Speaker 1 (22:11):
I feel like it happens on a daily you know,
like just driving to work or flying on a plane
or just doing it like when you land like that
that was nothing but God. Or you know, getting home
to your your house and your family, that that had
to have been God, because anything could have happened in
between times, so I you know, and you see that
on a on a daily.
Speaker 3 (22:31):
It would never give you more than you can bear.
Speaker 1 (22:34):
Never, And I think as as humans we underestimate how
much we can actually take and deal with, and God
shows us like, Okay, yeah, this may be a very
trying time, but I'm giving this to you because I
know you can handle it. And once you handle it,
and if it happens again, you know that I've been
here before, I've handled this. So this coming, the next
(22:57):
thing coming in, you know, it's easy.
Speaker 4 (23:00):
And I think this is when people need to really
understand in this era. Don't be penny wise and pound foolish.
Speaker 1 (23:06):
Yeah, yeah, don't be penny wise and pound foolish means
that you don't don't think you know more than what
you actually do. You know, be be open and receptive
to feedback and criticism and constructive criticism.
Speaker 3 (23:23):
And you don't know everything.
Speaker 1 (23:26):
You don't and there's somebody that's going to know a
little bit more than you, or somebody's going to help
you understand this. But be open and receptive to to criticism,
constructive feedback, and just advice.
Speaker 3 (23:38):
What's next for the delicious Miss Brown? Brand.
Speaker 4 (23:40):
You know, we got cookbooks, we got restaurants, we got products.
Speaker 3 (23:44):
Yes, you know.
Speaker 1 (23:46):
Right now I am looking forward to I'm hosting Kids
Baking Championship with Duf Goldman at the top of the year.
Holiday Baking Championship is on. Now, you know I'm at
this time. I'm I'm the type of person that's always
like I got to have everything in control, Like I
got to have my next plan written down. Im I
know I'm doing this, I know I'm going to do
(24:07):
that next. I am allowing the universe to do what it. Oh, okay,
whatever God has for me, I'm not gonna limit myself
to anything has given you and work that has given
me so much because social media and I'm and I
am very I do it to this day, I'm guilty
of comparing to other people's where they are in their life,
(24:31):
their their point c to my point A.
Speaker 4 (24:34):
We was talking about that this morning and I was like, Yo,
they got people got to stop doing that.
Speaker 3 (24:38):
You can be lying on social media.
Speaker 1 (24:40):
Lying every all day long, especially to people that you
know that you know, I know you don't live like that,
but I I you know, get caught up with that
and social media makes it really easy to get caught
up with comparing your journey to someone else's. And I've
I've caught myself that. Okay, I you know, if this
(25:02):
book doesn't get New York Times Bestseller, but.
Speaker 3 (25:05):
Why did their books? You know?
Speaker 1 (25:06):
Why is their book? Why is this book not selling?
Speaker 3 (25:08):
Is fine? And I'm tired.
Speaker 1 (25:09):
You get tired of that because at the end of
the day, what what my pieces, my slow mornings being
with my husband, having the freedom to get up and
do what I love to do every day. That's the
older you get, the more those things matter to you.
So it's a peace of mind of knowing just like, hey,
whatever happens, happens, but I know it's going to always
be for my greater good.
Speaker 3 (25:32):
You dedicated the book to your hugby I did. Why
did you dedicated to.
Speaker 1 (25:35):
Your Huband he's the reason why I cook. He's I
enjoy cooking for myself, you know. But it's nothing like, babe,
what you're feeling like today, you know, or like you know,
with seeing his face when he's excited about something that
I'm making and when he walks in the house and
I'm cooking and he's like, ooh, is smell good in here?
That that makes me feel good. So I get I
(25:56):
get gratification and satisfaction from it's my love language feeding
you know, not only his body, but it's soul to so.
Speaker 4 (26:04):
And I also want to say, uh, you know, we
always say we're losing recipes. You do you think cookbooks
are spiritual?
Speaker 1 (26:13):
Because absolutely, especially coming from you know, black and brown
households where recipes are not written down. It's only like
word of mouth. And so god forbid if Big Mama
goes and y'all didn't get that sweet potato pie recipe
or that fat bag recipe and nobody wrote it down
and nobody can't call her, you know. So having recipes
(26:35):
written down and the stories that follow the recipes are
so important because eventually all of us are going to
leave this place one day, and you got something, gotta
have something left to talk about.
Speaker 3 (26:45):
Right, Well, thank you for thank you so much.
Speaker 4 (26:48):
And listen, I'm over the holidays. What's the date we're
gonna be with Chris Kalen?
Speaker 3 (26:53):
Yes day after so.
Speaker 4 (26:57):
Yeah, November twenty eighth, Actually November twenty eighth, will be
at the Magnoli Your Room, myself, Cardier and aj from
the We Talk Back podcast will be with Chris Kalen
at the Magnolia Room in Charleston seven to twenty magnoliiear
road man, So tickets are available for that now.
Speaker 3 (27:12):
I believe I don't know. I'm just reading what's on
Chris Kalyn's page. However, Caudia Brown.
Speaker 4 (27:18):
Cardier Brown, supern Kitchen and Charleston Airport. Man, I'm telling you,
somebody's listening to me right now, and they're like, you
know what on flights delayed for two hours and hook
yourself up right pathter Chick fil A and going in
summer kitchen.
Speaker 3 (27:32):
That's right, it's the Breakfast Club. Good morning,
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