Brent Weathers: Soul, Sound & Sustenance

In this unforgettable episode of TMHF, we dive deep into the soulful world of Chef Brent Weathers known to many as @brenteatsfood a culinary craftsman who blends the bold beats of 90s hip-hop, the raw grit of professional kitchens, and deep-rooted personal faith into one unforgettable experience.

Brent opens up about his journey from DJing in Murfreesboro to helping launch Michelin-starred restaurants—breaking down the industry myths and glorified chef personas along the way. Through his viral social media series like Brentflix and Massaclass, he fearlessly exposes the dysfunction lurking behind polished kitchen doors—touching on food safety failures, chaotic service culture, and toxic leadership, all with humor, honesty, and a mission to educate aspiring chefs before the glamour gets them.

This is more than an interview. It's a layered, heartfelt conversation where rhythm meets recipe, belief meets business, and laughter meets legacy. Whether you're a hip-hop head, kitchen lifer, or someone chasing purpose through passion, this one will feed your soul.

Chef Brent Weathers—unfiltered, unforgettable, uplifted

Episode Transcript

(00:00):
And I can't believe we never thought of this said in the pre
in the pre production, who's thegreatest black chef of all time?
Oh shit, that's a great question.
Well, you you dropped his name earlier, so yeah, Patrick Clark,
but you also have. Edna Lewis, I got a book up on
my shelf right here. I got Doogie Chase's books.
Yeah, so there's legends, of course.

(00:24):
There's the the chef that cook for that was the chef for what
Thomas Jefferson is that guy, right?
Yep. But then he have like, who's
that that that we would. So is is, I believe his name is
Carver, but he's he's the chef that invented macaroni and
cheese. Yeah, shut the fuck up.
Yeah, that's crazy, actually. Yeah.
OK. Yeah, straight up.
Who's the first guy that you guys said?

(00:45):
Like if you want to educate people real quick on that.
Yeah, Patrick Clark is is largerthan life chef of he used to be
the chef of Tavern on the Green as well as a whole restaurants
in in New York City. And his son actually wound up
going to CI too and following inhis in his dad's footsteps.

(01:07):
He was, he was, he was the guy. Like he was way ahead of his
time and specifically in New York City.
And then my mentor, I mean, he'snot an American black chef, but
he's still still black. Marcus Sanderson.
And so I, again, I was, I was with Marcus when we was at
Aquavit. So completely different,

(01:28):
completely different. So I was, I mean, we rocked.
I was with how old? Was he then?
So I was 17, he was 25. Hopefully he.
Was 25, so he's still the one ofthe youngest chef everyone.
The Rising Star Chef awarding period.

(02:01):
Got these lanes running for the border.
The talents and Mr. Porter keep it flowing like it's water.
Here we go here we go creeping to below speed.
Is it him and his friend sittingin the nose?
Please play it cool. He is special just because he's
on TV. Everybody's hands up acting like
they know we welcome, welcome, welcome to another episode of

(02:21):
the Taste Music here food podcast show.
I am your host Ed Porter, and this is the place for food,
music and culture and how they all connect.
Today I have a guest on that we talked about actually, when this
first when I first started to talk about putting this
together, he was actually one ofthe very first people that I

(02:43):
told that I had to have on the podcast because of the type of
content that he post. And just we had a hour and a
half two hour conversation. That was our first introduction
to one another. And so you know, very much, very
much a kindred fellow brother from another mother.

(03:06):
And before we get started, I have to pay this brother the
proper respect by giving him hisjust do just do flowers with his
intro. So here we go.
Today we're thrilled to have thedynamic force behind the social
accounts. Brett eats food.
From spinning records as a DJ tolending and Michelin starred

(03:29):
kitchens leading, he brings a unique blend of humor,
authenticity, and culinary excellence to the table.
His journey from the dish pit tofind dining epitomizes
resilience and creativity. Known for his candid insights
and infectious enthusiasm, he isa refreshing voice in the
culinary world. Please welcome to the Taste

(03:50):
Music Here food podcast show. My friend, my brother, Mr.
Brent. Weathers.
Great. How you doing, man?
Like Saffin? Yeah, Like Saffin.
I mean, I appreciate that. Thank you.
No, no, no problem man. It is.
Again, like I said, it's, it's great to have you on.

(04:10):
And we, we also talked about having you and we going to get
you in Studio 2. Don't this is not the it's not
the, this is not the last time you'll see my guy here.
You will see him at this table at one point in time.
But we, I had to get this in though, this had to happen.
And I'm glad that you took the time to do such.
So let's jump right in, man. Let's let's talk about it's it's

(04:31):
always interesting to me to talkto other chefs and to know their
origin story, how you got into it.
And yours is a lot like mine is this was you didn't choose that.
This wasn't like the initial choice for you.
So let's talk about how you got into to food and you know your
journey. Yeah, So I didn't know what I

(04:52):
was going to be when I grew up, when I was a kid.
I've always wanted to be a man. I was enjoying the, the
businessmen in the movies with the in the 80s, they had the big
old brick phones with big old tie and it suits and, and they
were like, you know, businessmen.
I, I like the way that looked. I was like man briefcases and
you know what I'm saying? Like I just like the idea of

(05:14):
being a businessman, but I didn't know what that meant.
I didn't know what was in the, that briefcase.
So junk bonds. Long story short, I get I and
I'm bad at academics, terrible at school.
I've been trying too. It just wasn't there's a wall
there I just can't get past likewhy we need to learn the the
battle of the red flag for like this has to makes more sense to

(05:34):
me. I can't there's a wall I can't
learn anyway. So I failed all all these tests
really bad. Like the the PSAT my my scores
is madly. It's anyway.
I was trying to be in the marines and I couldn't pass that
ASVAB test. All you had to do was just make
a 28 or 29 on it. I just couldn't pass it for

(05:56):
nothing. I can't.
But God didn't want me to pass it because if I passed out in
San Diego and I wouldn't be cooking and OK, absolutely.
So I left the I was at a Christian School and I was
roommates with a friend of mine.He said, Hey, Brian, we should
work at a restaurant. And he said we, we can be
busboys. It's like, you know, free food.
It's it's easy money and you canlook at girls or whatever.

(06:18):
He was saying I'm like, cool, done.
And so we went to someone's homeand they after church and they
invited us because we're collegekids.
And they say, hey, you should go.
You should go to work at this place called Dimas's Spaghetti
and Steakhouse or whatever it's called.
And we both went there. He had experience.

(06:39):
I didn't have any experience. He didn't get hired.
I got hired because I didn't have any experience and they
wanted you to be green. And even the, you know, Thomas
Keller got the blue in the, the French catch got the blue
aprons, which represents, you know, your call me your learning
and you're a student or whatever.
The, the, the, the apron that wehad over there was green.

(07:00):
So it's kind of cool that we're all green and we got these green
aprons and you know, and so I started busting, I started
washing dishes and, and putting up dishes and eating free food.
And that was a life for me. And then after that we went to,
I think six months later, Scott,his name was Scott.

(07:23):
He goes, hey, Brent, today you're on the oven.
I'm like, who? Wow.
And I was like, I don't have to wash dishes.
He's like, no, you're, you're cooking on the oven.
All I got to do is he showed me when to put the chicken in, when
to put the cheese bread in, whento put the rolls in and the do's
and don'ts and the potatoes and whatever.
And they said bring a good job and, and we'd like to hear from
now on you're working the oven. So now I'm not washing the

(07:45):
dishes no more. So now I'm cooking for real.
I was like, Oh my goodness, I'm a whole cook now.
And I love, I always love food. Of course, ours had a sweet
tooth. So I was always cooking
regardless, you know, so, and that's how it kind of started
out ironically, because I don't,because I grew up in Naples,

(08:06):
Italy and in Ismer, Turkey, right?
But I never was always in the kitchen.
The very first thing I've ever made was soft scrambled eggs.
And so that right there is a whole, the average chef has a
problem doing that. The fact that that was my first
thing that my mom taught me. And then and then and then like
me making my mom gave me a pancake recipe and and I had to

(08:30):
call her years ago. I said, mom, you didn't teach me
how to cook. My mom was an amazing cook,
right? I said, mom, you didn't teach me
how to cook. But she gave me the two jewels I
kept with my whole life, soft scrambled eggs, the the art of
heat, the art of whatever and pancakes.
And I learned how to not be afraid of flour and eggs and

(08:53):
bacon soda. And I started like learning.
I started, I tried to figure outlike, OK, when do you put baking
soda in? Why?
What's the difference between baking soda and baking powder?
Why is the clarified butter in there?
Why is the And then it got to the point where I was following
a guideline and then I was like,I don't feel like looking for
the recipe. Let me just put it together.
And then when I was like, I forgot the clarified butter and

(09:14):
I was like, man, why does this pancake look this way?
Oh, that's what the clarified butter does.
I was like, why is why is this so, so weird tasting?
Why is it so baking soda Y And Iwas like, I started and it
tasted the better. It was like, OK, you know,
because I I eyeballed it, but I realized that little goes a long

(09:34):
way. So I started understanding all
the basics of like what makes a pancake and and, and those two
things held me down. That's why I did that souffle
the other day. And no recipe whatsoever.
I was just like, I knew what what it needed and.
The foundational building foundational building blocks.
That was a you know, so your mother, she she taught you how

(09:55):
to fish. You know what I'm?
Saying that's a really. Good thing that's it.
Yeah, that's all I needed in from the pancakes to that same
thing applies to other cakes. So it applies to like knowing
the difference between like whatis the cookie, what makes the
cookie, what makes a brownie, what makes cornbread.
And I think my cornbread's phenomenal all because of.

(10:15):
I understand it's OK to taste the batter.
It's OK to know what does what, you know what I'm saying?
So yeah, my mom, my mom held me down with those two things and
the. Best book, the best book, the
best part of for me, my my culinary school days, the intro
to gastronomy. So the book that that to me was

(10:36):
my red pill, blue pill moment, because that's that was the this
and this makes that so that's the difference between exactly.
That's the difference between being able to follow recipe or
to create 1 knowing how and it'sall science, knowing the
reactions of certain ingredientswith other ingredients and how
they play along in the sandbox. So that's that's really what

(10:58):
that was. So yeah, kudos, kudos and moms.
Man. Exactly.
Kudos and moms. Yeah.
Listen, so like when people ask me, I told you, I tell people
all the time like you want to how you know somebody can cook
or not. Like if you ask them to make
something simple, like make me some cookies, somebody that
knows how to how to bake will ask you, you want them crunchy

(11:20):
or you want them chewy. So I know how much how much
brown sugar I need some the molasses does something to the,
the, the, you know. So knowing that is the
difference between being able tojust follow.
Anybody should be able to read and follow a recipe now.
And, and, and, and anybody that knows something knows that you
just can't be grabbing on any old recipe off the line and

(11:40):
thinking it's going to pan out. It just doesn't work that it
just doesn't work that way, you know, exactly.
So you know what, right about now, I like to play a little
game that I call this or that. So we're going to get into this
or that, right about that. All right, There is a slew.

(12:03):
I'm going to ask you a question and or a phrase and then you're
going to pick one or the other. All right, Straightforward,
straightforward. All right.
So first one, Yeah. Which?
Anthem better captures the hustle and the vibe of the 90s.

(12:24):
Would that be? Oh, we OK.
Would that be Cash Rules Everything Around Me by Wu Tang
or OK OPP by Naughty By Nature. Oh, we.
Let's go with. Let's go with Wu Tang catch
rules. Let's go.
With cream, cream, cream. OK all.
Right, because OPP man, it was it was, you know what I'm

(12:44):
saying? It was disrespectful and you
know what I'm saying? Like.
I mean, the 90s was pretty disrespectful.
I don't know. The 90s was pretty
disrespectful. No, it was.
No, you're correct. No, first of all, music in the
20s is disrespectful. What Marilyn Monroe was doing.
Yeah, and that's in the 50s and 60s.
But like, there's some old, evenMozart in them.

(13:04):
There's some lyrics and like, how does how does this song come
about like down and you're like,you know what that song was
about, right? That was like crap.
It was about that and about people getting drunk and getting
bent. And then he started.
You know, the guy wouldn't happen with his wife was like,
Oh wee So no, but that I'll haveto go with Wu Tang because like

(13:26):
it was more like, you know, backof the bus 40 of us.
Life was a Shorty couldn't be sorough, you know, and it was just
like the an individual choose like these guys had the the bags
of money. They're sitting at the table
trying to build. You know, it's a family setting
where OPP is like you're just loose and in and out of each
other's. I mean other people's property

(13:47):
and listen, this, you know, the the.
Wu Tang when they when this cameout, like look at the album
cover like this. You can't see their faces,
right? And but did this big, very,
very, very scary looking dudes and you couldn't help but to pay
attention. So yeah, Wu Tang came on with

(14:08):
Avengers, Man. Like I remember those days like
it was vividly yesterday. Wu Tang was something else.
OK, next, which film more accurately portrays the passion
and challenges of the culinary world?
Would that be Chef with Jon Favreau, which is an excellent
movie, or Ratatouille? Well, my guy, Ratatouille.

(14:33):
Man, that's crazy because they both had that food critic scene.
Good heavens, man, because one'sreal, one's animated.
But at the same time, I felt like I don't know what to say.
I think the chef was a little bit extra on some levels, but I
like the way to Ratatouille. Ratatouille holds held held me
down because Thomas Keller holdsme down.

(14:53):
I watched the majority the the main reason I watched it because
because French laundry cats oversaw that movie and and the
idea that anybody can cook and in that scene at the end, like,
hey man, I guess the older I get, the older I get.
I cried. I cried quickly.
And that, that last scene where homeboy went back to childhood.

(15:15):
I mean, it wasn't my fault, man.Yeah, I tried, but it wasn't my
fault. It was the music they played.
Yeah, the music had me crying too.
Wasn't quite all my fault. If it was muted, I'd be there.
I've been. Yeah, with no, no, no audio you
would have, you've been fine. But it's the, it's the strength.
So we hold me down. Yeah, Chef was there were some
scenes in it where it was extra like if you don't mind me

(15:36):
saying, I I don't talk this way.So he was but like it was extra
a little bit. You can tell when the director
and the writer was like hooked up with a chef and they they
found out what a moose Bush was and this one guy was like, Hey,
what's going on? I forgot the same, but he's
showing up. And and then the other dude that
was the Empire is like, oh, comeon, you a moose coming a moose
douche. It was extra.

(15:57):
It wasn't. It wasn't authentic, OK.
It was Forrest and I just didn'tplus.
Remy. Remy.
Remy was. Remy's a stud man.
I like, like. I love ratatouille.
I like. I don't.
So what? Disney does great is they they
can, they can tell a a proper story.
So it doesn't, it doesn't matter.

(16:18):
You lose yourself in the fact that it's animated.
You don't even think about that.It's just like the storyline is
so rich that you, you, you fall in love with the characters.
And so, yeah, I, I mean, I love that movie.
Hey, Disney, man, that's one thing.
You realize as a kid that life was no joke, that anybody can
get it. You watch Bambi.
Yeah, anybody. Oh, then they they listen that

(16:42):
that Bambi and and Saving Private Ryan Saving Private Ryan
start off the same way with death.
So it's just saying how? You doing your mom in the
beginning of the movie? At the beginning.
Mother, you know what I'm saying?
And it's like, and then the father shows up, not even
checking. The father comes up and goes.
Yeah, yeah, yeah. Man.
Man has got her. Follow me.

(17:05):
That's wrong. Yeah.
Yeah. And then the whole time I
thought Bambi was a woman and itturns out was a dude.
I'm like, wait, what? Yeah, baby was a.
Dude, anyway, I'll stop, I'll stop.
OK, my. Bad.
All right. Next, which movie offers a more
inspiring look at a chef's journey and personal growth?
Julia, Julia. Julia and Julia?

(17:27):
Sorry or burn? Let's go with burn.
Let's go with burn on that one Yeah cuz yeah, let's go with
burn. There's a really unrealistic,
but there was the idea of the idea that kind of get to stay
up, keep up with the times and that you have to be like on
some, not everyone's on their side and it's competition and

(17:50):
you can have goals. But if you can, if you don't
have a good team, you ain't going nowhere.
We all need each other. It's OK to finesse the food
critic. I mean, you know, I don't know,
man, it's like there's some things not OK to finesse the
food critic, but there's some level of politics like hey, man,
so the the food critics on table, you know, table 9, you
know, there's no harm in gettingup and hey, it's good to see or

(18:11):
whatever, you know, so I don't know, I think Julia Julia helped
with dope too, but about it was a little bit different.
I mean help it helped me. I got it all those movies
talking about I got it over here, but I think burnt kind of
unrealistic. Burnt was unrealistic but but it
was, but it still had you, you know, and plus the the people
that was consulting the movie held me down too, so you know.

(18:34):
No, this this dope and and I gotto I got to apologize to super
producer Gabe because I I skipped the whole question, but
he in true in true culinary form, roll with the punches.
So we going back to it. So I next which track gets the
kitchen crew more hype during a busy service?
Will that be House of Pains? Jump around or slam by Onyx?

(18:57):
Onyx, Onyx. Onyx, Onyx Onyx Onyx Jump
around's cool, but it's it's jump around's dope and the way
it comes on, you can't front Onyx hands down.
Yeah, that, that, that. So firstly.
I got dude this songs that they've done.
I listen to Onyx on the way to work still everything from they
have a song called Buck back. Yeah, yeah, listen, so hold on.

(19:18):
This this this back the fuck up album.
So when this came out, when thisI remember vividly when this
came out and being in high school and Sticky Fingers was,
was was an amazing, his energy when he came on, it was, it was
yeah, I'm like, yeah, this is different.
No, he had that. He he there's a few rappers that

(19:40):
had a certain type of energy allthe time.
And every time we saw him, the, the unpredictable energy too.
Yeah. And, and the thing too is like
those Onyx cats, like I reached out to Fredro's star before.
To me, I was like, you know what?
It'd be kind of cool because that's to this day, I want to
see what I want to see. It's a movie with Onyx.
I want to see Fredro Star and maybe, maybe Sticky Finger.

(20:02):
Sticky Fingers. They came up together like
cooking and then they kind of split and remember their their
restaurants are in competition with each other or something.
Or it'd be kind of cool to see Fredro Star and Sticky Fingers
and some chef wipes. I would love that.
Yeah. Well.
I mean. In real life, there's some
people that look like them, thatthey're beasts in the kitchen.
So it's like, you know, and I reached out to Fredro Star.

(20:22):
He was like, yeah, that sounds dope, you know, So if I just get
there, if I can get some chickentogether and reach out to him
because he's. I'm just saying like so, so.
Check it out. So check it out.
So check it out. I don't know if you noticed or
not. I don't even know if it's
anywhere else outside of New York, but there's a chain of
restaurants called Sticky Fingers.
I didn't know that. And and that's the that's for
those who know, those in the know knows that's a direct nod

(20:46):
to Onyx. I'm like, that's how that's how
popular they were. Yeah, they got a whole line of
chicken finger joints. And it's a bomb name too.
It's a bomb name. Sticky Fingers is a bomb name.
I don't care what anybody says. How do you, what do you, what do
you think about the, the, the logo?
How you think it? How do you think that?
Did it age properly? I there's certain logos that it.
Did right? There's certain levels that

(21:07):
that. So do you know that to date,
there's only like 2 logos in theNBA that have never been changed
from its first inception? And one of the main one is the
Chicago Bulls. Bulls.
It's been the same Bull. Since day one.
Since day one, every other logo has changed in some iteration.
They change a little bit yeah, they change it and and a small

(21:28):
fun fact, I don't know what hopethe ratings don't go off.
They turn the channel off. But one time the the the Dallas
Mavericks hired song comes and redo the.
Oh, they just, they did. They did find the the the Dallas
Mavericks. Yeah, no, I I forgot What?
Yeah, they they. Yeah, I think I forgot if it

(21:50):
because they because he was big in the fashion in the Dallas and
Mavericks. They wanted Sean Combs to help
him out and yeah, Playboy, Yeah,he was doing that.
Yeah, it's way too soon. I don't know if it went down or
not. But yeah, I'm sure they they,
they baby the uniforms anyway. Who do you, who would you say
this is off the cuff or who would you say has the best logo

(22:10):
in hip hop? Because back in the so it was,
if you notice, it was just looking at these two, these two
album covers, the logo was very,very, very important.
Like it was also the IT was, it was branding like.
And at its highest point, this is when Cash used to read the
line of notes and we used to stare at the album covers and
all this, you know, cats ain't doing that no more.

(22:31):
But who would you say? Since some mental reasons, I'm a
sucker for Randy MCNEPMD, but people love Wu Tang a lot
because it represents family, itrepresents brotherhood.
So you know, there's a bunch of logos out there.

(22:52):
One of my in my top favorite rapgroups of all time is the
Beastie Boys. But the cool thing about them is
they always change it up. Every album they come out with
their logo change. I think.
I think that's dope. So you can't really pin one on
them. But the idea that Wu Tang my
because my brain's not really moving around right now.
I'm not. That just stands out to me right

(23:13):
now, like, Oh well, my goodness.You see the gang star Wu Tang.
OK mine mine is and it's the onethat whenever I think of a logo
and. This is going.
To be funny when I say this because because of the reason
you'll see when I so Jay, we're the damager that the cartoon of

(23:34):
his head, which I mean could almost be you.
With the beard and everything. Yes, yes.
That whole entire that whole entire that cartoon of him and
with the dreads and the beard, like I man, it's one of it's one

(23:54):
of the dopest ones and that silhouette of it, like you know
what it is when you see it so. It's so dope.
Yeah. What was it?
The return to the profit? Yeah, return to profit.
That whole video, the cartoon was was was the same.
Yes, yes. And there was one where when I
lived in Tampa, FL, one of thosehip hop shops they had, it was

(24:16):
like him with the Afro. It had him with a fro and a
small little beard with a side shot.
I was like I kind of get that but that was mad years ago.
And they don't discontinue to OKJ with the damager J with.
The damager that was, I love that logo that that was, that
was OK. Yeah, you can't front.
Next, which song is your go to for setting the mood in the

(24:36):
kitchen? This is How We Do It by Montel
Jordan. Or you.
Can't touch this by MC Hammer. You got to be one of these two
though, no? No, can't touch this.
I'm not Michael Jordan that thatsong annoys me.
I'm happy for him and his success and all that kind of
stuff. I do not want to hear on a
Tuesday morning. It's Friday night.
I don't want to hear him do that.
You know what I'm saying? Like, no, I give me, give me

(24:58):
can't touch this. Because the thing with MC Hammer
is, you know what's crazy, man? Everybody in hip hop was
dancing. NDNWA wasn't dancing like that.
What do you mean like that? But you got you got you got some
footage of them dancing. You got footage of of N.W.A
dancing at all. You said like that, OK, They
wasn't dancing at all. Yeah.

(25:19):
I was like. No, no, no, no, I said N.W.A was
like dancing. Yeah, everybody in hip hop was
dancing like 1991 ninety on down.
Yeah, you had one did something.Eric B, Eric B and Rakhim didn't
dance too much. No, but there is look at L cool
J and jingling baby. It was dancing.
Yep, doing all this stuff right here, just doing all that.

(25:39):
And then but everyone was dancing and they, they hated on
MC Hammer because like, maybe hetook it too far and too not too
far, but he was just serious about it and more organized
about it. But his pin game was straight.
Every single thing that he said on his first 2-3 albums was well
thought out. It made sense, you know what I'm
saying? He was fearless.
Too that first album. MC Hammer.

(26:01):
I just, I just got to spin and Ijust got to practice and I was
doing the to get to touch this. I had two copies of my
turntables. I was doing, I was doing I can't
touch this joint Just just now Iwas playing around, doubling up
and everything. So, so I'd rather I don't want
to hear Montel. I totally pick up the Montel,
but I don't hear that. So to be let's take a little

(26:21):
quick history lesson. So Hammer's first album was
called the Holy Ghost Boy that most people that most people
miss, most people didn't didn't most people never even know that
came out. So yeah, go back and get that as
they wasn't as critically acclaimed as as please Hammer
don't hurt them. But that album and Hammer,

(26:41):
Hammer's one of those guys too. So I I I met Hammer twice and
and, and and back when I lived in the Bay and really solid
dude, really solid, really soliddude, but well respected, bro.
Like like no castle, you know, castle mess Hammer is connected.
Yeah, yeah, yeah, man. Listen, what do you think?

(27:05):
You think Hammer would ever haveanother moment?
Music. You know how they say everything
comes, everything comes away? Nothing.
'S too, dude, if Tom Jones is still performing in 80 in in
Vegas yesterday. Thank you.
Oh my troubles stream. Thank you.

(27:27):
Far away. Yeah, if if Tom Jones is still
doing that in his 80s, I'm sure Hamrick can still because people
love good music, man. You can't front when the song
comes on. It's jamming.
You can't front of the song and what he's saying in his lyrics
is, yeah, maybe it was catching.Yeah, it did go pop.
Yeah, it did crossover. But he was still hip hop at

(27:48):
heart. He was still making sure it made
sense and he was dancing like everybody else dance.
He just. Just better at it.
Maybe, maybe he was just better at it.
He was dancing, but he was just dancing.
He took a seriously. I don't know, I mean.
I the, the one thing, and I've said this before, but the one
thing I think that we as hip hopdoes to slight the, the elders

(28:08):
in the game is Aerosmith is going to be on tour next year,
I'm pretty sure. And, and Rolling Stones and you
name the group and some of them don't have any of the original
members. It's just that the brand has
become so big that they can do that and travel.
And for whatever reason, the hiphop we tend to throw out, you
know, we don't Revere the, the elders in the game.

(28:29):
It's just because this has such a become a young man's sport.
I think that's trying to know now, though, I think really
because substance is so far going out of out of music in
general. And the, the, the, the further
and further you select telephone, we play telephones
and kids, the, the further you get down the line, the less the
message has been been communicated and hip hop has

(28:52):
lost a lot of what it was based on and in and I'm not, I'm not
throwing shots at any of the young cats.
I think I, I, I, I actually lovesome and it's the same thing.
Back in the days, it was some ofthat, that we, when I grew up
that was cool. And some of that did not, you
know, did not rock. So it's not that it's not any

(29:13):
shots on any of the young cats, but I will.
What I will say for this generation of, of hip hop cats
is that as far as the independence and, and the, and
the business side of it, they all, they got that in space.
They, they figured the game out and, and they're running with
it. But but because of that, the,
there was no, there's no gatekeepers in hip hop right

(29:34):
now. This the barrier to entry is if
you can, if you can afford a laptop and and some plug
insurance then you too can be inthe music music business and
that so. Yes.
That is the crazy, the crazy thing about it.
One thing, one thing I noticed, and it's a fact when Master P
came out, that was when the thatwas when the dope.

(29:54):
That was when you can get equipment at the house.
You can you can buy CD burners and stuff at the house.
So you didn't have no one to tell you that you couldn't put
no no album out long time ago. You had to make sure, you know,
because like L cool J tells a story about he had like mad demo
demo tapes. He had to go to everybody and
just hope that someone heard it,you know, and then someone that
ran the company was like, no, that's not good.

(30:15):
He said he sounds like cool J rap no, or that's not fine.
He's too. Whatever.
We don't like it. Yeah, someone holds you
accountable nowadays. Ain't nobody holding nobody
accountable. You know what I'm saying?
You can, you can, because what Master P did was he let people
know, like, hey, look, look, take management on hands.
And the reason why he was decentbecause the people he came up
under, he didn't listen to Curtis Blow.

(30:37):
He did listen to like run the MCfat boys.
Like Master P came from that Public Enemy clause.
You know what I'm saying? Scarface and all of him.
So it's like he had a good upbringing.
And then when Matt, when cash money no limit in cash money and
they had a good upbringing, and then when people just found out
they can just do whatever, you had more one hit wonders.
You had more people copying eachother every single song.

(31:00):
They have the whole hey, hey, whatever.
Everyone's copying that same format because so it's
guaranteed money. Let me come out with a dance.
Let me don't get me wrong, hip hop.
What EPMD did Steve Martin, everyone did you know the
people, Herman, everyone had dances, The Smurfs, the pop
writer, Jared Lewis, Everyone was doing that.
But there was something magic there was there was, you know,

(31:22):
people depended on nowadays, they was coming up with dances
because it's automatic sales, automatic million something on
YouTube. YouTube was paying your your CDs
was paying your merchant Dr. Youknow what I'm saying?
So yeah, it's just that's just where right now it's so easy to
get on and no one will hold you accountable.
That's why all these people was mumbling and and and no one, no

(31:43):
one pulled them beside because. I knew it was.
They were their own. I knew I knew we were in for a
hell of a ride when I came across the deaf mute rapper.
Have you seen this? Yeah.
Oh, no, no, the guy, the guy that's in a wheelchair.
No, no, no, no, no, no, no, not that guy.
There's a there's a deaf mute that is just making noise to

(32:07):
beats. Have you seen it?
Oh, there was. There's one guy in Africa and
there's. A guy, that's the guy, the
African guy, that's the one I'm talking about.
I would like And so at first I thought it was a meme.
I thought I was laughing my ass off.

(32:27):
I'm like, this is hilarious. No dude is serious and he's and
he's and he's doing concerts andhe's selling out.
He's selling albums with him. Just yeah, we going to put a
side by side up. We going to double who in post.
Oh yeah, he going to be with me.We going to do it together.
So it's insane the level of thatwouldn't have never flown

(32:53):
before, like like it was Now I there's one thing I'll give I'll
give him it's it's it's definitely unique.
He's in the lane by himself. He has no competition.
He's he running the the the def mute rapper lane he got.
I don't know if you call it. Rapper Yes No no no for real.
But the problem The problem too,yeah, you have people like Co

(33:15):
signing and encouraging foolishness because that his the
music video was packed. Yeah, Oh yeah, he got all listen
that that music video showed you.
It is the the, the, the visual projection of yes men.
This this dude had there's about8090 cast that was going to tell

(33:35):
him he was the best thing since sliced bread.
Also, they can get on TV, You see what I'm saying?
Because hey, y'all, hey, y'all want to get on TV today and, or
they're speaking in the African or whatever.
Hey, y'all, y'all want to go on TV.
You want to be in a video. And everyone's like, yeah.
And there's like, I'm pretty sure the guy doesn't have, he
doesn't know all those people, right?
And I'm pretty sure they have todo a couple of takes.

(33:55):
Like he goes like and 54321-GO. I had a text.
I was like, yo, yeah, yeah, no. What are we doing now?
Check it out. Did you not did you miss the two
major parts? He's a deaf mute, so he doesn't
hear the music. So he's not hearing the music.

(34:16):
So he's definitely not in key toany like what, what, what are we
what are we doing here? What are we anyway?
I I. I but if but but but but
nowadays we can get paid off of views and YouTube.
YouTube was in the in the business of making what's
ridiculous. Cool, let's film that, let's
post that and let's get money off of that.
The name of the game was money. So you don't even have to have

(34:37):
talent. No more like you just get up and
just who knows what and get paidoff of you.
It's crazy. Well, you mentioned a little
earlier while talking about D Jing and you, you, you post on
your accounts often about you D Jing.
And let's talk about how is being a DJ.
How is that spilled over into what you do in the kitchen?

(34:58):
Because I again, when we were talking off camera and which is
why this whole thing exists, that, that to me, music and food
is so synonymous in so many different ways.
The, the, the, the, the, they are very much symbiotic and
share a lot of DNA together. And for any, any way you want to
feel, there was a soundtrack andA food to help you get there.
So how do you pair the two? How are you mixing and mixing

(35:22):
and mingling the two together? I mean, I've always wanted to
spend records as I heard run DMCtougher than leather, you know,
and I heard like, you know, you know what time it is, you know
what time it is. I heard from Grandmaster Flash
and that joint. So I've always wanted to spend

(35:43):
some records. I, I had to do it.
And as a matter of fact, I was working two, I was working 2
restaurant jobs to, to feed thathabit the more.
But then what happened was I would be at work on the grill, I
would take the grill scraper andcome up with like scratch
patterns and things I want to dowhen I get went home.
And then when I went home, I'm spending records still thinking

(36:05):
about food and they both rock crowds.
You can both mix things togetherand blend and but not
everything. Just because you can blend, it
doesn't mean it needs to be blended.
There's a lot of things that that are just like, it's the
same. It's, it's so it's a beautiful
thing. Like just because even, even
just because things are the same, beats per minute doesn't
need to be mixed. The other day I was mixing Sade

(36:29):
and UGK and I think I, I think Icalled it Cherish the
underground. Do you know what I mean?
And, and, and, but then I got tried to do something else and
it didn't quite work. So just because you have
turntables, just because you have these types of food and
this Curry over here and this certain dish over here and this
protein doesn't mean you need toforce the mix.

(36:50):
If something doesn't mix right, Don't don't bother.
No, But yeah, I just music and food.
They got those same properties, man.
They from the dopamine to that feel good to that relaxational
to that satisfactory to the to the adrenaline rush.
I can sit back and play a mix and and people just blow me up.
Oh man, it's so dope. And I can go, go to work, put a

(37:14):
dish together and they could like, Oh my goodness, that's so
I get the same. Reaction and it's it's instant
gratification it's one it's it'stwo it's 2 forms of something
that and there's no greater feeling than having somebody
appreciate something that you created specifically if it's
four of them. And also, I think in, in food
and music, the the, the other similarity to me, the one

(37:37):
glaring evident is that there isyou can go to school or, or, or
learn all you want about music and music theory and even about,
you know, all the gastronomy and, and your knife cuts and,
and the parts they how to break down a, a pig or a cow and all
your 5 mother sauces. But from here to here, either

(38:01):
you can do it or you can't. And so it ain't for everybody.
It ain't for everybody. It's not for everybody.
Membership has its privileges and its drawbacks.
And the fact of the matter is that just 'cause you just 'cause
you know, we have a certain skill set as far as knowledge
goes, doesn't mean you can physically do it.
And so, like, I mean, I, I, you know, you look at DJN as one of

(38:23):
those, one of those mysteries oflike they say, anything you do
in repetition, you can get decent at it, but you don't, you
can spend, you can spend $10,000DJ and never, never get it.
You know it's it's. A fat, yeah, it's a fat.
You can pick, you can pick up a guitar, you can pick up a

(38:44):
guitar. And, and you might have looked
at some guy, there's some classical guitar and he's doing
all this extra stuff and he's very like, you know, and he or
she's just like really killing it.
And he's like, you know what, I want to buy, buy a guitar and do
the same thing. You'll get a guitar, you'll
learn chords and notes and stuff.
And you'll realize like, that's not even in my, that's not here.
So you're probably going to be stuck with doing a few chords

(39:05):
and that's probably it at best. You know, I'm saying there's a
harm there because he's country artists and, and a few other
artists like Beastie Boys Sabotage.
It's just, it's, it's one chord the whole time because he's
like, he's playing the same chord the whole time.
And look at that song just took off.
And some of these country dudes,it's like the it's just the CD
and G or whatever. And you have people like Slash,

(39:27):
it's not good enough getting paid, it's not good enough.
They want to do extra stuff because that's how their brain
works. Just because you see somebody
else do it doesn't mean you can do it.
And it goes for all kinds of stuff like, hey man, this guy
has a whole empire of restaurants.
And he said, I want to be like that guy.
And you get your your first Tacostand.
He's like, you know what, this is all I can do.
Then we just do Taco stands. Then we just do some catering.

(39:50):
Then we do some drop offs. And that's where I can.
So you have to, you know, be honest with yourself and
discuss. You see somebody do it or you
love it, doesn't mean it's for you.
Absolutely, absolutely. Speaking of that, let's let's
talk about how the service industry in general in this,
this, this. Club that we have called, you

(40:11):
know, called the service industry.
How has it, how has it helped toshape the Brent that we see?
I mean, I, I, I, I know that this is First off, this and we
just said it. It's not for everybody, right?
This is a, you have to be a, a, a sort of masochist to take the
abuse. And it's sometimes the abuse is

(40:32):
not, it's, it's self self-inflicted, but take, take
this and then, you know, get up every day and continuously show
up to do it. And it takes a special breed of
individual to, to suffer throughsome of the, and it again, it
has its, IT has its benefits as well, But there's a lot of,
there's a lot of downs to it andthere's not a lot of would now

(40:56):
because of the Internet and, and, and social media, there's a
lot of people are getting to seea lot of things before, before
that, you know, we had kitchen confidentials who put the
industry on blast and it was, people were like, wait a minute,
you can't tell anybody about what we do back here.
No, no. So, so how do you, you know, how
has the kitchen life spilled offinto life and DNA?

(41:21):
That is you today. And and we'll never, we'll never
leave. No, we never leave.
I didn't know I was not hot headed.
I didn't know. I got annoyed easily, quick.
You know, there's a lot. There's a lot of things that
about the kitchen. I didn't know I had.
I didn't know it was. I remember, I remember I was

(41:43):
ticket lady wrong up a ticket. I'm reading it.
I see it. I hang it up.
I prepare it. Here she goes.
Hi, Brent. Did you see my order?
I I ordered a stop, stop, stop. I read it.
I'm reading it. It's cooking.
I'm just communicating. I didn't know I was a jerk.

(42:05):
I didn't know I was quick to be sarcastic until that happened.
That was a, you understand, It'skind of like I didn't know I was
a jealous person. I had my first girlfriend, you
know, she's like we're watching Scarface and there's a scene
where Scarface is playing a partand I was walking away and he
had these tight, red, tight leather pants on, which I didn't
know he had on. So she pointed out like, oh, I

(42:26):
like his butt. I knew I was jealous until I had
my first girlfriend and so sharppointing out dude with tight
pants on. So I didn't know.
I didn't know I was sarcastic this much.
I didn't know. I learned a lot about me, you
know, and I learned what I don'tlike and what I do like.
And I learned that I don't have,I have a short.

(42:47):
I learned a lot about me as far as who I really AM, you know,
like when people show up and they're like this one do Hey,
Brent, tonight we're going to bebusy.
We have 40. We have, we have 45 on.
Oh, hey, man, I said, don't. I said, look, look, work over
there. I work here.
Don't bother me with that, I said.

(43:07):
And I started doing my little rent.
I was like, dude, these these 16year olds at McDonald's ain't
worried about No 5 top and 10 top And they ain't worried about
no, you know, these 15 year old,these 16 year old kids at
baskin-robbins, they ain't worried about no, it's going to
be busy today. You'll be in Texas and it's, and
it's hot in the summer. I guess it's going to be busy.
It's so I didn't know I was quick with responses.

(43:28):
I didn't know I was sarcastic, but it helped me.
It helped me get to God more so the more I was getting finding
myself being annoyed It I I was forced to read more Bible before
I clocked in and to prevent me like, you know, sometimes bosses
are not fair. Sometimes sometimes things are

(43:49):
really cruel. And so it forced me to go to the
Bible to read about turn anothercheek.
If somebody wants to take your shirt, give them a coat too.
There's a scripture and I think Colossians and other spots where
it's like, if your boss tell youto do, it's that master, if your
boss tell you to do something, do it like I told you to do it.

(44:09):
So, so like when, when I go to work and I'm working with all
these weird shifts and I, I've learned to like, you know,
whatever they say. I mean, you can disagree and if
they ask you a question, feel free to whatever, But like if
they say, hey, Brenton, sometimetoday, we need to pull that such
and such behind and we need to clean up behind there.
And I'm like, I'm not even the one he knows.
I don't, I'm not the one that's even working over there in dirt.

(44:31):
Why can't he just tell Jerome and Cynthia to clean it?
Because that's that's their mess.
I've learned to like, yes, yes, and then just, you know, but I
would I would be a mess if I didn't.
I mean, just working in the kitchens with impossible people.
It forced me to read the Bible more.
So the reason why I can do this another 25 years, another 26

(44:51):
years is because of I figured out who I am, what the Bible
says about stuff. So many people are crying for
help. They need us to like hold them
down on some. Like if they're stressing out
about their hours getting cut, it opens up.
It opens the door for me to be like, hey, man, did you pray
about it? Why don't you pray about it?
You know, people coming to work talking about like, did you see

(45:13):
that interview with Donald Trump?
Did you see what he just said? Did you see whatever?
And you're like, hey, just is there something you can do about
it? I just pray about it and move
forward anyway. So I don't know with with
working in the kitchen, that's kind of it.
It helped me realize exactly what my core was and and now I
can go with more impossible people.

(45:34):
I know how to deal with people and I don't know.
Yeah, I mean, speak about and you just talked about it a
little bit about your faith and how impactful and how much you
lean on that in order to get through some of the, some of the
minutiae. So let's, let's let's talk about
also, because the one thing about you and your platform and

(45:55):
how you do the things you do, you're very, you're very
fearless in the fact of being comfortable with who you are
and, and also vulnerable in the same, in the same way that takes
a lot of courage in order to do such like to speak about you.

(46:17):
You, you made a post and this isnot the first post you you
talked about, yeah, you talked about, about about abuse and you
had a personal experience about that.
And you then you quickly segued into talking about friends of
yours and how they have the stories that you've heard.
And so you it was you use your pain to highlight others and to

(46:40):
show them that they're one, they're not alone.
And two, none of that's cool. Speak to me about what is, what
is that that internal strength coming from to be able to, you
know, be so vulnerable? First of all, I know for a fact
I ain't the only one. The more the more I talk to
people, the more I hear these odd stories about like, you

(47:01):
know, these, these, you know, there's these kids have the same
things. We, we spent the night over some
friend's house. We didn't want to spend the
night. Our, our parents thought it was
a good idea that we all hang out.
So we got these six year olds don't even have chemistry with
these other 6 year olds, but their parents either doing these
kids a favor. Oh, let's get them together.
It's what, it's what kids need to do.
No, because that all kids got the same chemistry and a kid
will let you know, but a kid can't articulate that right.

(47:23):
So every time these kids go to Donovan's house, his weird uncle
Kevin or his, his dad and his step dad and or whatever the
case is, they're walking around the house half naked, penis all
swinging out in the living room.You know what I'm saying?
Because he wanted all these kidsto see how big it was or
whatever. Then he had these stories about
like all these kids got all these guys got to say these
weird stories. Hey, man, the first time I got

(47:44):
my sucked was when I was I was at Mr. Geneva's house.
Say what? See, Yeah, man, man, it was her
and her whatever. And these guys are like, kids
are like mad young making out with these 20 year olds because
these 20 year old women are desperate.
So I knew that like the numbers were just getting too high.
And then with, with, with physical abuse, every other

(48:06):
woman I've ever talked to, they've not even every other
woman, it's, it's like 90%, you know, And I just found out
recently and my aunt, she used to get beat up.
I had zero idea. They kept it from us anyway.
So it's nothing for me to say things 'cause I, I know I'm not
the only one. And for the record, the
gentleman just grabbed my butt acouple times like I was walking
through the tail and he just he pinched it and then and you

(48:28):
know, he did it again, right? I don't want people thinking
like I gave him head or something.
You know what I'm saying? Like he didn't blow me nothing.
He like I jerked him off. I didn't do none of that.
It wasn't that crazy. But like, it was just, it was
just like, hey, he made a move, you know, he didn't make me
look. My mom like dressed us and he's
tight. What was that?

(48:49):
It was these bugle boy joints. It was, yeah, it was these tight
bugle boy joints. It was like these sweatpants,
shorts. And it was form fitness.
So I was like, I mean, you know,the guy had good taste like
that. I gave him a flash track in his
childhood, I guess. But he just saw what he saw.

(49:10):
And we shot and grabbed. And then my thing is like, hold
on. Is it because what happened is
it stuck out to me when it happened, I blew it off pause a
a little, a little bit like I, Ikind of brushed it off.
And then like years later, I waslike, wait a second.
Then he yeah, hold on. I had to think about it because
I kind of brushed it off. I was like, because what

(49:32):
happened was every time I go to church, not every time I go to
church, I get in front of a, a crowd.
They had Wednesday night invitation and I get up and I, I
preach and whatever for like 5-6minutes and he would call, I
think he saw how ruthless I was because I was calling people out
in church. He was, he was, he'd call my,
he'd call the the house. He's like, Hey, bring good job

(49:54):
on that invitation. That was, that was good work.
And that's cool man that he was saying, oh, because I knew he
knew that I had a mouth on me all again.
But like he knew, he knew that he knew that I had like, like I
was ruthless at a young age. I'm 15 years old in front of a
crowd and I started talking about things that that was heavy
and I think he wanted to make sure he cleared, he cleared his
name and so he would call and mymom was like hey Brent, so and

(50:17):
so's on the phone. I'm like.
And then The thing is I love my mom.
I don't think she's going to look at this because she can't.
It's a long story. But like mom, I told you this
*** done grabbed me a few times,you know what I'm saying?
And and she told a few other people and no one did nothing
about it. Y'all going to let this *** call

(50:38):
the house? So I, I still have a theory
because of that. I'm 46 years old.
I think I forgave him when I was43, like on my own accord, you
know, like I heard he was in thehospital.
Nothing. I just stopped.
And I want to make sure that I'mgood with God and I want God's
forgiveness, right? Because I don't, I'm not, I need
to be forgiven. So I just, I prayed, I had to
think about all the people I've done wrong, people have done me

(50:58):
wrong, including bullies and stuff like that and impossible
shifts. And here I am.
I'm praying for everybody, you know?
And I, and he came up, I had to forgive him and forgive me for
not forgiving him. You know, so that, that's kind
of recent. But yeah, I don't dude.
I'm not the only one. So that's why I'm, I'm not just
fearless for the sake of being fearless.
And I definitely, people know melike I don't use, I don't use

(51:21):
trending sounds. I don't use hashtags.
I'm not dropping names. If people like me, they hit that
follow button, they didn't run the court.
I've never told no one to followme, you know what I'm saying?
If they do, that's awesome and Ihope we get to know each other.
But. Speaking of that, I'm going to
touch you on one of your buttons.
As a matter of fact, to show youthere's a point.
So do you remember this? You, you, you, you you texted me

(51:43):
one day like, hey, I just want to I just want to hit you up
before I before I, before I hit this button come about to make
this post. This post is not about you, but
but it's not this post is not about you, but I just want to
give you a heads up. Just so you know, we good, we
good, we good, we good. You got a, you got a hot button
for, for for the, the celebrity chef and and.

(52:08):
I hate that it's only it's it's only 5.
Hey man, when you say celebrity chef, our names should go to
like people that you always see on Fox and NBC and food and
they're like the main people, not contestants on shot that
went home early. You see what I'm saying?
You got these guys on Cutthroat Kitchen to be the first one
whacks. I'm A Celebrity chef.
You can see me, *** You went home first.

(52:30):
So what am I celebrating? You're a chef, a celebrity chef.
I'm celebrating you. Why?
Because at one point it was Wolfgang Puck.
Wolfgang Puck was legit before Food Network.
He was always, you know, catering to the stars and stuff
like that. You know what I'm saying?
These guys, he can actually say that and he would never call
them that. We would call them that.

(52:50):
If you're a really, if you're a real celebrity chef, I'm pretty
sure right now, Guy Fieri, BobbyFlay, the woman that looked like
a cat, Rachael Ray or whatever. I mean, I mean, let's talk about
chefs. Guy Fieri, Bobby Flay, like
legit chefs, even Wolfgang Puck,I guess.
And there's somebody else that you don't have to call them

(53:13):
celebrities. They don't call them some
celebrity chefs. We did because they live that
life. They breathe it.
But it's the people that are hungry and thirsty that's
reaching. They, they feel the need to put
celebrity chef on their profile.I'm like, yo, what you want?
You want you, you, you put that on there so you can like charge
me more. Who are you?
That's the thing. You're, you're, you said
celebrity chef on your profile. Who are you?

(53:34):
I just saw you pop them in the feed.
And as you can tell that you bought, you paid for your
followers, you paid for following because you got 130
something, 1088 thousand followers or whatever.
Unfortunately, when you post your reels, those numbers ain't
lining up. You posted a food video, Chicken
and dumplings. The whole world.
Like chicken and dumplings. 288 views six days ago.

(54:00):
You forgot about that, didn't you?
Yeah, I just. I just think it's is anyone
doing anything wrong by saying celebrity chef?
No, but there's our, there's a lot of people that are reaching
and they're so desperate to get on.
But dude, if there's a lot of people in my church, there's a
lot of people if I drop a name, even if they're on Top Chef, I
just drop a name. They're like, who's that?
And they don't know who you are.So I just think it's people

(54:22):
should tell you that you're a dope chef.
People should tell you that likepeople should give you your,
people should nickname you something.
My name is Brent Weather. Don't give yourself a name.
Go by Brent, what's up? Yeah, you don't give yourself a
nickname, that's how. That's don't.
Give let people give you that. Don't get me wrong, sometimes
it's you know, but I just reallylike, you know, the fact that
people would just one dude in high school, he was rapping and

(54:44):
he's trying to, you know, whatever he's a Hey, Brent, Hey,
hey, start calling me popcorn. You're dead serious.
Stop calling me popcorn. Like, don't call me Bobby Brown
no more because his name was Robert Brown.
Don't call me that no more. Call me popcorn.
And he's like, I was like, all right, cool.
And I because I've been calling him his name for like the last
four years. We bought the graduate high
school. You talking about calling me
popcorn from now on. All right, And so I did it

(55:06):
twice. It didn't work out.
Hey, popcorn, huh, already. OK, then food.
I mean it was extra kind of let people because a lot of
nicknames came from people calling them from people give
you know, they gave the nicknameto the person or and then
sometimes there's no harm and belike, Hey, I'm the you know, I'm

(55:27):
the E double. I'm the microphone doctor.
Like I love Eric sermon, Perish Smith, Keith Murray, Reggie
Noble, but they have like, you know, like Eric sermon for sure,
Perish Smith. They're like no, this is my
name, Keith Murray. This is my name.
If y'all want to call me, you know, then later on Keith
Murphy. Yeah comedy chocolate boy
wonders. You know what I'm saying?
I'm the green eyed bandit, you know microphone doctor.

(55:48):
I like that kind of stuff. It's like have have your name
and maybe people should call youand give you the title they want
to give you. You know?
I don't know That's just I don'tknow.
Don't don't be desperate. I.
Get it, I get it, I get it. Speaking of, let's talk about
because I think it's, it's important for people to
understand that, you know, you've worked in, in, in some,

(56:09):
some high polluting restaurants,missus rated places and, you
know, knife and spoon and and commander's palace and things of
that nature. No, yeah.
Yeah, I never. Went to Commander's Palace.
You know you know where the commander's.
Palace. No, no, no.
If, if anything, no. What happened was somebody

(56:31):
wanted, somebody left Commander's Palace.
They wanted a souffle at a spot in here in Dallas and and I told
them, I told them that they said, hey, they want to, they
don't want to. The guy doesn't want to go
nowhere. He wants to stay here at the
hotel. Brent, can you make him with
Souffle? And you made him.
He. Just came from, he just came
from Commander's Palace and he said that Mike from play was

(56:53):
better than theirs. That's OK, so check it out.
I'm going to show you the power of the Internet.
This is how crazy that goes. So right now, if you you you
pull up as that's in your profile, bro.
So is that so that's it's crazy.That leads to my point.
My point is this you, you have on many occasions spoken about

(57:15):
how chefs can become some chefs can get a big head and be
fooling themselves for, for a numerous, a myriad of reasons.
At the end of the day, we're notcuring cancer.
We're we're, we're making food, right?
And these a lot of people's ego.I used to always say that you

(57:36):
could tell that this cat was notcool in high school because he's
just, he's just, he just peaked,dude just peaked right now.
And he's going to use, yeah, he's, he's getting all his cool
points out right now. And, and he's, he's living his
best life at at 45, you know, And so and so speak to me about

(57:57):
what it's like and what it is to, to be 1st of a great
teammate and a great leader. 1st.
And I love, I love all of the your wives, bro.
Those are the, some of the that because, because I know and I'm
in the know and I'm, I'm, I'm, I'm a kitchen guy.
When like we've all seen that. We've all seen the empty

(58:17):
container, you know, with a little bit of cheese in it.
And it'd be the misspelling things drive me crazy too.
Oh my goodness. And, and, and, and, you know,
people just not doing their job,you know, and, and the, the
crazy thing to me is how and I think some of these cast got to
follow you. They have to.
And yet I'm I'm starting to think, I'm starting to think

(58:40):
they're doing it on purpose for for content, because they're
not. There's no.
They're not nothing staged. No, no, I don't think it's
staged. I just think they're like, OK,
you know, No, it's crazy. No, So what?
So we, I told someone this todayand it sounds weird.

(59:00):
It's not their fault. We chose not me.
They wouldn't be there. But like the people that's above
me, they hired them. And the way they got hired was
just like, hey, you know, because we had three strong
people leave, they got replaced by six or five or six other
people and they just grabbed thefirst people that they.
And one guy was like, hey, I got5 people.
All of them were hacks. One guy has a heart of gold and

(59:22):
he wants to do better. One guy is addicted to this.
And then the other three, they're just not worth 1/4,
right? And they all getting paid more
than I am dead serious. True story.
I found out how much one was getting paid the other day.
I was like, what that guy, I waslike, dude.
And I was like, you know what, making money.
I don't want no one to do that to me but like making money so

(59:43):
it wasn't their fault we chose whatever happened to stodging?
Whatever happened to interviewing correctly?
You got to interview. Well same thing when girls go
out with these dudes you know and when when sorry when when
boys and girls get together we all we we go on dates.
Dude you were hanging out with her y'all supposed to have a
date with you? You 2GO on bowling.

(01:00:04):
She decides to wear the shortestskirt possible with her no slip.
You can see her thong and stuff at bowling.
She's doing a bunch of extra bouncing around and wiggling her
butt. Whatever.
Hey, those are are you doing this for me or for everybody
else? You know what I'm saying?
Like interview will look at the red.
Look at the look at the red, thered light red flags.
You know what I'm saying? When when a woman's with a dude

(01:00:26):
and the dude's like licking the air with single woman that
walked by, that's supposed to bea red flag.
Well, you know, that's what guysdo.
And I just want to give him a chance and I love his eyes.
He has great dimples. All right, great, but now you
chose to keep on going out with a guy that kept on looking at
your breasts the whole time. Well, they aren't they aren't
lovely, aren't they? Look at my girls.

(01:00:47):
Woo. OK, you, you chose to to date
that guy. You chose to date that kind of a
person, and now you only get those those you know, if you
they they they date these Trick Daddy looking dudes and they end
up getting Trick Daddy results. I should've said Trick Daddy
because he anyway, but no, you know what I'm saying Like like

(01:01:07):
interview will like ask proper questions.
You know what I'm saying? Like.
And then we didn't do that with these last five, these five
dudes that showed up. No one asked nobody's question.
Every now and then we get lucky that there's that one guy that
says, you know, OCD and yeah, you still love to cook because
his mom, you know, makes the best empanadas and they that's
what he's known for. And he wants to learn more
stuff. And hey, Brand, if you have

(01:01:28):
something to teach me, please, Iwant to learn.
And every time he messes up something, I can say, hey, man,
you know, you got to do this. Don't do that.
Reason being reason why you're meringue did meringue because
there's a little bit of egg egg yolk in there.
You see a little bit right thereOh man, you know what yes chef,
I'll start over. Thank you.
And then that's what I'm lookingfor someone to say thank you and
I'm I want to learn these other 5.

(01:01:48):
Yeah, yeah, and it's well stodging the whole entire thing
like when I I'm pretty sure you're the same way.
When I when I came up under the ranks, man, there was it was it
was it was Beirut, like the chefs could do.
Wasn't no HR wasn't I don't, I've never seen it inside of an
HR office. And chef could say anything and
everything. He would throw anything around

(01:02:11):
him at you because it was his name on the marquee and not
yours. And so at the end of the day,
you're going to do anything he wants you to do or you going to
pay the consequences and you cando any of that.
And staging is is quote UN quoteillegal because working for free
is is not a that's called slavery.

(01:02:31):
But and so this. Things have changed.
But well, here's the thing. Here's the thing.
Yeah, what the difference a day makes.
But at the end of the day, there's in most states, like
here in Minnesota, it's the Outwell state.
So you can get just fired with no excuse.

(01:02:51):
Like we don't have to give you areason to let you go.
You, your, your, your output sucks really what it is.
And so there's nothing wrong with that.
And not everybody, everybody's trying to make a lot of people
feel good. And it's, it's at the end of the
day, either you're doing the jobor you're not.
All right, bro, before, before, before I let you get out of
here. We got to play a little game

(01:03:12):
that I like to play called the lightning round.
It's close out fun. It's going to be fast-paced,
quick fire. I'm going to ask you a question
and you're going to say the first thing that pops into your
mind. Holy crap, man.
All right, all. Right here comes the lightning
round. All right, what's your go to?

(01:03:36):
No better but Chef Mill. Like something you know that you
shouldn't be in any way, but youstill do.
We all have it. What's your go to?
French fries all day long. French fries all day long.
I love a good French fry. What's your favorite fry?
Favorite commercial? Crap, I like, yeah, I like the

(01:03:57):
way the I like Brahms, the way the I don't know if y'all have
Brahms in Minnesota. The the waffle, the waffle, the
waffle cut, the beef, not wafflecut, but the Kringle, the
Kringles, whatever. And if and if done right, those
hold me down. I'm a sucker for the waffle
fried too, so yeah, I just love anything potatoes really, man.
Fried fries, yeah. Yeah, fried potatoes and salt.

(01:04:18):
Potatoes and salt. Yeah.
Delicious. OK what song Best.
No, that's not the question. What song?
What song best describes the soundtrack of your journey as a
chef? The lyrics are different but I

(01:04:40):
like bean nuts. I love it.
Yeah, I love that. I love the peanuts.
Bring it, man. That's just me.
I've never even thought this is Lightning Round, so that's the
first thing that came to mind. But yeah, I don't know.
I thought, yeah. OK.
Peanuts. I love it, Yeah.
OK, what is your culinary Mount Rushmore?

(01:05:03):
Who's on it? We got 4 chefs.
We got four of them. You can't front.
I have to do for sure go Thomas Keller because he he helped
people rewrite their cookbooks. He helped people view things
different. Thomas Keller me, I don't want
to be cliche man. I I have to go with Gordon.

(01:05:24):
Gordon Ramsay holds it down because in real life he's like,
I like how on Hell's Kitchen he ain't flirting with all these
girls. Everyone gets to business.
He's very fair. You know what I mean?
Even when girls be flirt with him, he ain't checking for it.
And in real life he cooks. He cooks for real like that.
So the TV don't let the his business sit.
So I would say Gordon Ramsay, Thomas Keller crap.

(01:05:48):
I I I like the way. Why did the frame help hold it
down out of the way he. He's a nice.
Good guy in real life and he he the vision that he had in his
head and and the idea he's like,you know what?
Yeah, you guys, I'm done making salads.
You want to do that for first course not me.

(01:06:09):
We're not having lettuce in here.
I love that so. Why did the?
Frame help me out quite a bit. Let me look at my man.
There's a whole bunch of chefs too.
There's some honorary honorary mentions too.
Man, right now Matt Horn paint lying.
Matt, Matt. Horn, Matt.
Horn because because what he's been doing, he's had this truth

(01:06:31):
in his soul, in his mind all these, all these years.
He just started doing this like 10 years ago and the things that
he's accomplished in a small amount of time.
Especially after the fire. That, that, that, that, that
took him out for a minute, yeah.Yeah, but he still had a, you
know, he's still promoting his faith when he when he writes,
when he does, he makes posts. He there's some intent behind

(01:06:54):
it. He's a so I got some stories I
can tell you, I can tell you offcamera.
But like, I like the way that Matt Horn moves, like his
business sense, the way that he's, he has a certain power,
certain way he talks and he's very friendly and he knows how
to but and the thing that he's done in a small amount of time,
he's like legit for me right nowthat's making me move.

(01:07:15):
I'd, I'd have to say those. I like that, those four.
I like that, yeah. All right, we should go to
kitchen gadget that you cannot live without.
Crap man, that Vitamix. I guess if we didn't have that
to blend, what would we do? You've seen, you've watched, can
you blend? Does it blend?
You watch that right? They put everything in the in

(01:07:36):
the in the Vitamix everything nothing safe, including that,
including that, that that Android phone.
You put that in there. That's that's powder powder.
That's funny, that sounds familiar, but I think I think
I've seen something like that at.
One point and he's putting everything in it.
All right. And lastly, what is your number
one pet peeve as a leader in thekitchen?

(01:07:58):
And so this is from subordinates.
OK, yeah, I don't know, a list of excuses maybe you know when,
when, when, if I say hey man, make sure you you need to make
sure this is over. Here we go.
Hey man, this is over reduced and this guy was like, well, the

(01:08:22):
reason why it's over reduced because I'm setting up this
other guy station and it's not even my station and I have to do
this and I have to do that and and it's not even my job.
I'm just I'm just helping him out.
And hey man, you over reduced it.
That's it. And I'm here to like, you know,
because you, you, you got here saying, Hey, Brent, I want to
learn what the best and and whatever you have to teach me,
please share it with me because I'll ask anybody quick.

(01:08:44):
Hey man, why are you do you wantto this is this you you want to
do this for for a living? Oh man, that's all I want to do
is cook. I love cooking.
All right, cool. And I'm trying to give you some
tips on how to cook better. Hey man, I've been doing this
since y'all was in T-ball. I was doing, I was doing this
when, when some of y'all was like in, you know, second grade
gymnastics, like on the line, yelling out, calling out tickets

(01:09:06):
and anyone that's older than you, feel free to stop and just
listen because I got years on you.
And even if we get 15 to my 26 or it could be, well, it doesn't
matter. It could be 25 to 26.
The fact that I get, I still getan extra year on you.
And so if I'm trying to give youa point of view, let's be open
to open to listen, you know, andif you want to disagree, that's

(01:09:29):
one thing. But making excuses about why,
why you Oh, we didn't have any tasting spoons.
That's why I kept on double dipping.
Dude, take that paper towel and do this.
Don't just use your fingers. Anyway, that's my excuses and
saying that you want to learn and be the best and invite.
I spit game tea. You ain't checking for it.
Yeah, that drives me crazy. OK, got you.

(01:09:49):
Mine is Mine is CFS. Can't.
Can't find shit. I don't.
I say it's in there. Look, I can, I can pretty much
tell you where it's at from, from from my house.
I I have a visual burned in my memory where things are.
I can tell. I know it's in there.
Oh, it ain't there, Chef. I can't see.
I ain't. I don't find it.

(01:10:10):
It's not in there, Chef. If I go, if I get up and go in
there and get it, we got a problem.
CFS everybody got it. Dude, that same, that same guy,
he I made muscle stock one day. And the thing that's with him is
if it's not on this certain rackor if it's not on a certain
area, he just assumed that we don't have it.
And so he said, hey, man, does he try to wrap me up saying

(01:10:34):
Brent, it was on the board. I sent me, you know, Vermont a
was on the board, but he didn't want to, he didn't make it.
Y'all need to get on his, you know, y'all need to get on him.
And some guy text me that I ran right up to the job.
I went straight. I didn't say hello.
Everybody went straight to it. And I got the whole 22 quarts of
it. And then where was it at?
I say we're going to walk in. You know, I told you guys like,
look around. Yeah.

(01:10:55):
It ain't going jump on your back.
Such and such. We mean 86 y'all 2 mainly y'all
grown men talking about like what fights you were in and how
many girls, you know, slept with.
Did you actually get afraid of that cooler, that freezer?
Yeah, man, my neighbor, I almosthad to knock him out because he
was reconciled. OK, cool.
But you can't knock out the freezer.
Then the freezer's right here. You didn't have to even.
You didn't have to go in. All you have to do is open up

(01:11:16):
the door and just do this and see.
OK, here it is. I got this.
Grown men I've worked with that are afraid of the freezer.
I'll stop right there. Exactly.
I said, did you check the freezer?
And I was condescending one timeon the on the on the board.
I was like, I forgot. I think I wrote like a note like

(01:11:38):
hi, I'm the morning. I'm when I say I was like, man,
we it's it's so cold in the freezer Burr.
I'm going to be a bunch of Rs and I'm afraid to go in there.
It's probably in there, but you know, because on on the prep
list, what they would do is theywould say on the prep board,
they would say, hey, pull such and such out the freezer.

(01:11:59):
They can pull it after yourself,you, you.
And I'm petty too because if they don't pull something, I if
I leave at 3:00 and before they get there, I pull it right
before they get there. No, y'all want to be really
weird and petty? I love being let's do that.

(01:12:20):
And that's not mature of me. But at the same time, I can't, I
have to make it fun because I can't have these guys have my
heart rate messed up because like a few times I walked, I
walked into work a few times where I had problems breathing
because of I'm overwhelmed with so much stupidity.
You know what I mean? And it would hit me all at the
same time. And so that's how those white
videos came about. That's how those white things,

(01:12:41):
like all this stuff right here, this right here.
Yeah, I, I put that on stuff. Yeah.
And I was like, dude, yeah. I just.
I can't do it. Hilarious.
I had to make it fun. I share.
I share it with the world. People think that like, hey,
Brent, you should be more of a leader and fix it.
Like I don't know the the half of me.
I don't know the the prequel. I was always doing it fixing it
for years anyway. Stop.

(01:13:04):
I can't, I can't I got you man Alright bro, man listen, it's
been a blast having you on man. I, I definitely this has been
so, so dope man. So tell everybody really quick
how they can follow you and and be attached to whatever you got
going on. Give them your socials and
everything I. Wasn't, I wasn't doing a Shannon

(01:13:26):
Sharper First Station, but it's not there.
I wasn't doing a whole like for drinks and conversation, you
know, But no, yeah, look, Brent Eats Food is my Instagram, you
know, and if they type in Brent Weathers, my YouTube and other
stuff will pop up. But yeah, if they want to reach
out to me and and see what I'm about when I post on a regular
basis, yes, Instagram, Brent eats Food because my regular

(01:13:47):
name was taken. So, you know, Brent Eats Food
and you'll see me pop up on the chess board and with a Doctor
Spock shirt on. So yeah, yeah, yeah, that's how
you can. Find me absolutely all right
again, thank you for having you.Thank you for letting this
happen and the manner this happened.

(01:14:08):
I appreciate you always, man, I'm be looking again.
You need to put some kind of wonders on the videos, though.
I can't be out there with the, with the volume on and and and
and and being somewhere where it's quiet and not trying to
laugh like I, I on, on a couple of occasions just laughing out
loud uncontrollably because shit's so funny to me.
I didn't expect to do that when I did the fancy chef

(01:14:30):
impersonation. Oh my God, listen, that had me
weak because yeah, that that that he's a he's funny as hell,
too. I mean, but I think he's
serious. And this has been a Taste of

(01:14:54):
Music Here food podcast. Until next time, peace.
You know we don't. Think I was trying to take a
special trap to do this. I need to remind you all I'm
sick with it. My name is.

(01:15:15):
NBC Our relation to NBC.