October 9, 2025 • 49 mins
From the streets of Philadelphia to kitchens around the world, Chef Brandon Truesdale has been serving up more than just meals — he’s delivering experiences. A Culinary Institute of America graduate, Chef Truesdale has worked alongside Iron Chefs and James Beard Award winners, and was one of just three chefs selected from 2,000 applicants for an elite culinary training program abroad with the U.S. Army.
He’s led kitchens at universities, hospitals, and even West Point Military Academy, blending food, education, and community. Most recently, he’s been the creative force behind Nashville favorites like Supperclub on Belcourt and Bungalow 10, and now serves as District Manager for Noir Kitchen and Cocktails and Linq Social Kitchen. Today, we dive into Chef Truesdale’s journey, his passion for food, and what it truly means to serve others through the culinary arts.
He’s led kitchens at universities, hospitals, and even West Point Military Academy, blending food, education, and community. Most recently, he’s been the creative force behind Nashville favorites like Supperclub on Belcourt and Bungalow 10, and now serves as District Manager for Noir Kitchen and Cocktails and Linq Social Kitchen. Today, we dive into Chef Truesdale’s journey, his passion for food, and what it truly means to serve others through the culinary arts.
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(01:38):
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Good morning, you're listening to the Morning Experience. I am
Marquis Lupton, and folks, thank you for joining us this morning.
Let me tell you this, this interview is real special
because this brother right here shares a special background with me.
Speaker 3 (03:28):
We will get into that.
Speaker 2 (03:30):
But folks, it is Thursday, and it is Newsmaker Thursday.
Speaker 3 (03:34):
And you know how we like to do.
Speaker 2 (03:36):
We like to talk to those ordinary people doing extraordinary things.
And today we are serving up something special literally, so
from the streets of Philadelphia to kitchens around the world,
Chef Brandon Dreusdale has been serving up not just meals,
but experiences since his teenage years. A graduate of the
prestigious Culinary Institute of America, he's worked with iron chefs,
(03:59):
James B Award winners, and even brought his talents to
the US Army, where he was one of just three
chefs selected out of two thousand applicants for an elite
culinary training program. Abroad, he's led kitchens at universities hospitals
and even West Point Military Academy, where he created programs
(04:19):
that blended food, education and community. Most recently, he's been
the creative force behind some of Nashville's hottest spots, including
Supper Club on Bellcourt and Bungalow ten, and now serves
as district manager for Noir Kitchen and Cocktails and Link
Social Kitchen.
Speaker 3 (04:36):
Today, we're sitting down.
Speaker 2 (04:37):
With Chef Trusdale to talk about his journey, his passion
for food, and what it really means to serve others
through culinary arts and let's not forget the two most
important things here.
Speaker 3 (04:52):
A graduate of the Shippensburg University.
Speaker 2 (04:56):
And also a brother of Side Fire Fraternity Incorporated, it
is my pleasure to welcome Chef Brandon Truesdale to the
Morning Experience.
Speaker 3 (05:08):
Chef, how you doing.
Speaker 6 (05:09):
Oh I'm doing good. Thank you for having me this morning?
Speaker 2 (05:12):
Yes, yes, yes, so so Look, I'm not gonna waste
any time. I like to jump right into these things
because there's a lot to copper. So can you tell
us about your background?
Speaker 3 (05:27):
Where are you from?
Speaker 5 (05:28):
Okay? Uh?
Speaker 6 (05:29):
From Philadelphia, Pennsylvania.
Speaker 1 (05:31):
Uh.
Speaker 5 (05:32):
Yeah, it's just I'm a Philly guy, you know, got
a chance and the opportunity to do a lot of things.
You know, I was very passionate about, you know, cooking
and culinary artists growing up. For me, you know, with
my family. You know, a lot of the men in
my family, it's kind of different with me. You know,
a lot of my the malls in my family were
like the main ones that was doing a lot of cooking.
So I was inspired by that, you know what I mean.
(05:53):
That showed me something different. Usually you know, nothing against
anyone else, but you know, it's like women are the
main ones that's been like doing a lot of cooking
in the household. You know, for me, I got the
different experience I got. I got exposed to, you know,
my grandfather doing a lot of cooking in the house.
So it's like I was raised by my grandparents. So
you know, it gave me an opportunity to you know,
see that, and it drove my passion towards it. One
(06:15):
of my uncles, he's a you know, one of the
top chefs in Philadelphia. He was there for a while.
You know, he's kind of like retired now, but you know,
I kind of want to carry that torch for my family.
So you know, I went. You know, like you said,
to call it in Super America. That's my that's my
school choice. First ship. Can't forget that, you know. Uh,
you know that we had some great times doing there. Yeah,
I had a chance to you know, get a chance
(06:36):
to experience and travel. You know. The thing with the
Army was was quite unique, you know in terms of
getting that position.
Speaker 6 (06:42):
You know, like I said, it was a long shot.
Speaker 5 (06:44):
You know, when you apply to a job, you know,
we all here, we go out and he's in a workforce.
We apply to jobs and you know, you never you
never know if that one that you really really want,
you know, we'll call you back and you get it.
So I've been blessing fortunate enough, you know for most
of the part of my career. You know, anything I
applied for I was able to get. I'm thankful to that,
you know. I think that's a lot into my background
and what I like to do and work with, you know,
(07:05):
just coming up in the kitchen. You know, I work
my way to get to where I am now, and
I'm proud of that success you know that I'm having now.
Speaker 6 (07:13):
You know it's coming through.
Speaker 5 (07:14):
You know, never get too old, you know, in terms
of you know, to reach those things in some of
those goals that you want to achieve for me, you know,
doing these things these last few months here, I will
say last two years, I will say, so to speak.
Speaker 6 (07:27):
You know, it's been like a blessing for me. You know,
it's like it's.
Speaker 5 (07:30):
Finally that validation that I've been looking for, you know,
because I'm always a person that, you know, just put
my head down and just keep working. I always played
the background, you know, I never really was shooting for
like the lawn light or anything like that. But you know,
I just I'm a testament of you know, just hard work,
keep your head down, you know, do what you have
to do, and someone's always watching. I have just saying
I always say, you know, I'm just a kid from Philly,
(07:52):
you know, because.
Speaker 2 (07:52):
I am welcome back to the Morning experience. I am
Marquie Slepton.
Speaker 6 (07:57):
I'm just a kid from Philly.
Speaker 5 (07:59):
And then I'm also I tell people all the time,
you know, keep going, you know, keep chasing those dreams
because they will they will come. It will come with
hard work and you just keep working, it will happen.
Speaker 3 (08:09):
So just a kid from Philly.
Speaker 2 (08:12):
So why did this kid from Philly decide to make uh,
this this family experience because that's that, that's what it
sounds like. It sounds like you were in the kitchen
with men and it was a family experience. So why
did you decide to change that family experience into a
(08:33):
career field?
Speaker 5 (08:34):
Got?
Speaker 6 (08:35):
Well, it was really my uncle, you know, my uncle,
like I said, being a chef.
Speaker 5 (08:38):
He showed me that, you know, it's a profitable business.
You know, I'm thankful to him.
Speaker 6 (08:42):
He's still like my mentor.
Speaker 5 (08:43):
You know, I talk with him all the time about
things when I'm going through certain things and stages. He's
already been through it. So it's like it's great to
experience that. You know, I've been in rooms where you know,
maybe we weren't necessary. I wasn't necessarily supposed to be,
but I was because that's my past, that's my story,
and I would I would think that for the family.
Speaker 6 (09:00):
About family.
Speaker 5 (09:00):
To me, that's why I do this that I do now,
because I took something that I'm passionate about, which is
my family. You know, bring my family together was always
the time. Food does that, you know what I mean?
You have family outings, you got thanksgivings, you know, for me,
some of my best memories of my childhood has been
when all my family came together in our in our household,
you know, not even our immediate family, you know, a
(09:21):
lot of my extended family also, you know, they came
to They used to come to my house for you know,
like the holidays. So I had a chance to you know,
sit there and I remember those times and it always
made me feel good. So what I like to do
is I like to take that and I use that
to drive me forward to you know, make this business
that this passion that I had profitable. And I was
(09:41):
able to do that at a young age. Actually when
I finished shit, it started for me.
Speaker 3 (09:46):
All right, So let's talk about that.
Speaker 2 (09:50):
You're you're in undergrad and now I remember the times
that you would cook and everything like that. Now did
you know then that, like, you know, after this undergrad journey,
I'm going to venture out into the culinary world. Because
(10:10):
that's a unique journey to go to a four year
college first and then jump into the culinary arts versus
doing it straight out of high school.
Speaker 5 (10:21):
Right. So for me, I I was a college football player,
So I always said, we always chasing that dream. You know,
at first, it wasn't always being it was always being
a chef was a secondary thing, but primarily you know,
I think every football player when they playing football, they
want to go to the league. And you know, those
things didn't become a reality for me. And when that
became a reality for me, it was always to the
next plan, you know, even part of my plans. See.
(10:43):
The thing about me is what's unique. And I try
to pry people on. I talk about it all the
time because it can be done. Like I said, I
have a story to tell. I tell that to people
all the time. And the thing is, when I was
in the tenth grade, I talked with my uncle. You know,
he gave me some guidance on like what schools I
should go to if I was really into this.
Speaker 6 (10:59):
In terms of.
Speaker 5 (11:01):
You know, it was at a family out and you know,
I talked to him, but he doesn't I don't know
if he realizes. I think he does now, you know,
Like that conversation that we had. He was he was
doing to dinner for our family on my dad's side,
and he was he just had a nice, big old
spread that he that he did for us, and I
was just blown back and amazed by it. And I
was just wanted to talk to him, like, you know,
how did you get to this point? And you know,
(11:21):
he gave me some guidance and some suggestions on what
I need to do. And you know, all I did
was I made the plan out. When I was in
the tenth grade in high school, I mapped out my
life as to what I wanted to do. By the
time I was the eighties, thirty, you know, I passed her,
passed that, but I made I made the map out
as to what I wanted to do and these goals
that I wanted to accomplish. And one of these goals
was to become an executive chef, you know, run kitchens,
(11:44):
you know, do those type of things. So I was
able to not only you know, I superseded. I beat
my goal about two years. So I said I was
gonna do about thirty. You know, by the time I
was twenty eight, I was already running my own kitchens.
I had one hundred and plus employees. You know, I
just I've just been blessed and fortunate enough because I
meant it. I have a skill. And I really noticed
when I was in college, when I started cooking for
(12:04):
others outside of my family, because you know, family could
sometimes be like, hey, yeah this is great. You know,
this tastes good, but it's like, yeah, I want I
need the real deal. I need to other people. I
need other people to taste my food and see if
they like it, so they really they really enjoyed it.
You know. I was able to, you know, start selling food.
I started doing that in high school, so I knew
at that point. You know, my first I think I
(12:25):
was sold wing platter. I sell wing platters.
Speaker 6 (12:27):
When I was in high school.
Speaker 5 (12:28):
I would bring food with me to school and sell them.
So I was always about trying to take what I
what I love and put that push that forward. And
this has always been that thing that's always been my
you know, I would say not my scapegoat, but it
is my scapegoat. You know, this is my happy place.
Speaker 2 (12:44):
You're listening to the Morning Experience, and welcome back to
the Morning Experience. I am Marque Slupton. Let's talk about
more of your happy place now. So what drew you
to the Culinary Institute of America and how did that
experience shape your culinary foundation.
Speaker 6 (13:04):
Okay, well it's the Calling Institute of America.
Speaker 5 (13:08):
Sorry that we pride ourselves on being you know, the
number one calling anstitute that people go to for school.
You know, we call it the Harvard of Culinary Schools, nothings,
all the other ones.
Speaker 3 (13:19):
You know.
Speaker 5 (13:20):
I'm happy for them, but my people that go to
my school to call it Institute America. When I looked
into it, like I said, I talked to my uncle
when I talk to him about it, and I looked
into it because I do my due diligence, I checked
on things and I look into it. I was like,
this is the most prestigious school in America, and not
only in that, it's respected around the world.
Speaker 6 (13:38):
So my thing is, if I'm going to.
Speaker 5 (13:39):
Learn and get the education that I want to get,
why not learn from the best of the best. And
so that's what I wanted to do when I got there. Now,
mind you, culinary school doesn't teach you. People think that
go to culinary school teach you how to cook. It
doesn't teach you how to cook. It teaches you the
reasons behind the cooking. So it's like I'm able to,
you know, know what's going on without actually knowing what's
going on. I don't have to see things to know
(14:00):
how to do things. So I'm able to take that
skill set, that foundation that I got from the Color
Institute of America and be able to apply that in
different avenues and things that I've done throughout my career.
So I'm real thankful for that. I'm thankful for some
of the chef chef instructors that I've had. Some were
very very hard and try to give us a real
outlook on what the industry was. Let's see what you
(14:21):
gotta understand about Color instad of America. But mostly all
the people that you see on TV things of that.
Speaker 6 (14:26):
Nature are from my school.
Speaker 5 (14:28):
You know, all the top chefs that you A lot
of the top chefs not all A lot of them
came from my school.
Speaker 6 (14:33):
So it's a lot of it's a lot of history
behind that.
Speaker 5 (14:35):
It's a lot of pride that we have to take
and you know, carry on being an alumni that you
want to move forward. So when we get out into
the industry, you know, people look up to us that
come from there.
Speaker 6 (14:44):
They may not say it, but they do.
Speaker 5 (14:46):
And the thing is that we hold the standard and
we just try to push that forward.
Speaker 2 (14:51):
Uh, this question here is just a one off. Hell's
Kitchen is that is that realistic? Is that how it
is is in the kitchen.
Speaker 6 (15:03):
Well, I would say that it does give up. It
gives the real depiction of some kitchens, not all.
Speaker 5 (15:09):
You gotta understand, the industry has changed over the years too,
so me coming in when I first started, it was
more of that. As I've grown in the industry and
I've had to learn myself because I got I got
that sort of you know, old school upbringing in the
kitchen where I got a little bit of the tail
end of that era of chefs. That era of chefs
was that way, you know, and I had to evolve myself.
(15:31):
I had to learn.
Speaker 1 (15:31):
You know.
Speaker 6 (15:31):
People used to say, you know, it's kind of a
Gordon Ramsey kind.
Speaker 5 (15:34):
Of god too, And I was younger it was. I mean,
I'm telling you I had to learn. But you know what,
it took someone who was It took a mentor of
minds and one of my another chefs to come to
me and explain to me, like, hey, you know, this
is new now. You know, we don't have to do
things that way anymore. You don't have to, you know,
raise your voice or throw plates or anything like that.
But I will say that, yes, that absolutely is how
(15:56):
some kitchens are and some chefs are that way. It's
more so the you know, the old school chefs kind
of approach things that way, you know, the new school
kind of. We try to work with with people and
understand people's differences and they may learn differently. So I'm
thankful to get both sides of that, and uh, like
I said, I apply it because the thing about being
a chef is it's not about me. Running kitchens is
(16:18):
about people management. You know, you got to be able
to manage people. And people come with different you know,
their mindsets, they have different backgrounds, they have different ways
of they understand things, they learn differently, so it's like
you got to you gotta have a well rounded understanding
of how to deal with people. So that's what I've
learned throughout my time period. But that's what it is there.
(16:39):
It is there. Also, it's not in some of those places.
So you gotta imagine. I work in kitchens where it
could be you know, organized chaos is what we call it.
You know, I also work in kitchens where no one talks,
so it's like you get just imagine being in a
silent space when only one voice you hear is the
chef's voice, you know, or the person that's leading us
up and we're just to work. So I enjoyed both.
(17:01):
I enjoyed all facets of my learning and my upbringing.
So I think I'll just applied a lot of that
stuff to what I do now.
Speaker 2 (17:08):
Yes, and let's I'm getting into this unique situation that
you had. You were just one of three selected out
of two thousand for an army chef training program.
Speaker 3 (17:22):
What was that process?
Speaker 5 (17:24):
Like? Okay, so would have started out with, you know,
so how it happened is I was one of my
first job out of culinary school. I was working for
a college. It's called Austin p It's out in Cartrifville, Tennessee.
So I really started to move around as soon as
I finished culinary school. After Shippensburg, I went to culinary school.
After I graduated from there, you know, then I went
(17:45):
on and I started working in the workforce. You know,
my first job was a soouos chef out of right
out of culinary school. I had one hundred plus employees.
So it was a real eye opener for me in
terms of like managing people.
Speaker 6 (17:56):
But you know, that job didn't kind of like work.
Speaker 5 (17:58):
Out because like I said, this is a story that
I have, you know, it was it's a blessing in disguise.
The chef that I was working with, you know, getting
appreciate me and what I was bringing to the table.
So and that, you know, I just looked to move
forward and then't doing so. You know, one of my employees,
because again it's about people management. I built the good
rapport with them and they was telling them they were
(18:19):
a former army veteran because in Clarkstal, Tennessee, is in
their Army base. So I get a lot of veterans
that work for me. So learning to deal with them
and you know how they are, you know, it's a
great opportunity. But also you know that he showed me.
He talked to me. He introduced me to someone that
was at the military base and he said that they
had this program. If I was looking to move forward
with the job, maybe I should apply. So I did.
(18:41):
Long shot, didn't think I was gonna get it because
I understood how strengless the process is to get in there.
But I got that first initial interview and then what
I did was I had to fly out to the
also to Saint San Antonio, Texas. I had to fly
out to I flew out there, they flew me out there.
I interviewed versus a panel, the Real Strainer. It's tough
(19:01):
interview process, about three rounds of it, but I had.
I went out there. You know, I poured my heart out.
I let them know who I was. You know, I
told them my background, you know where I'm from, what
I'm trying to do, what I aspire to do. So
you know, they they believed in me and what I
and what I had to do. So like I said,
it was three rounds of it. You know, I went
through that process of different interviews and what do you
you know at the end story, I became one of three.
Speaker 2 (19:23):
You're listening to the Morning Experience on LIT Welcome back
to the Morning Experience.
Speaker 3 (19:30):
I am Marque Slupton.
Speaker 5 (19:32):
But it is a big thing, and I don't like
to bloat about it, but it is a big one
of two thousand across the broad you know, across the
United States and abroad. Is a big thing for me,
and I like the I do like the highlight that
when people when asked about it, I bring it up,
you know, So it is a it's a great prestigious thing,
and I'm one of their you know, most pride. You know,
I guess students are people who came out of the
(19:52):
program because I'm still doing it. A lot of people don't,
are not still being.
Speaker 6 (19:56):
Chefs right now.
Speaker 5 (19:57):
I'm working in the industry, but I am. I'm one
of those ones.
Speaker 2 (20:00):
Now why so, so, what made you want to continue
on doing this?
Speaker 5 (20:05):
Then? Okay, so when I so, Actually, what happened is
when I finished that program. I was in that program,
and then what happened is going this is into the
West Point job. So I was doing the program and
I was working. Mind you, we traveled around the world
doing this. So I went to Hawaii, you know, I
spent time in South Korea doing this with this program.
It was, like I said, it was a long about
three year program that it was for there. So what
(20:27):
we had the opportunity to do is travel around and
get to see the world and you know, learn different
cuisines and be able to apply that, you know, to
military installations around the world. So and doing so, you know,
I came across some people who worked at West Point.
I was helping them out with the event, not even
knowing I was doing a working interview. I was just
doing what I naturally do, which is lead, and which
(20:47):
is do what I do at a high level and effective.
So they observed me and they next thing, you know,
I got a call a week later after it was done.
They were calling me saying like, hey, we really would
like for you to, you know, take on this position here.
You know, we think you'd be a great asset to it.
So I went out there, I interviewed with them, and
next thing, you know, you know, West Point. You know,
it's not it's a real prestigious thing, and I'm real
(21:08):
proud of that. But that is what drove me to
continue on because it gave me a I that you know,
people are watching me, you know, even though I think
I'm just doing a regular job and normal just like
anyone else. You know, I had. It was other people
that they could have chosen, but they chose me, you know,
And going out there, you know, it was a past.
You know, I was working my way trying to work
into the White House once I got there, and that
(21:29):
was the thing for me. I was a few months
away before I departed and walked away from that job.
But you know, it was a great experience. Man, I
loved every bit of it. I love to travel, I
love learning, so yeah, it's natural for me to continue
this on now.
Speaker 2 (21:43):
Now, I don't want to just gloss over that, so
I want to really hone in on you. You traveled
around the world because that is that is essential in
any career field, but especially for a chef, because you're
learning new techniques, new spices.
Speaker 3 (22:06):
I mean, this is like a whole immersive type thing.
Speaker 2 (22:09):
This this really changed who you are as a chef,
did it not?
Speaker 5 (22:16):
Yes, absolutely did. Like what it actually did was it
grew my passion sees for me. You know, I'm I'm
you know, I like southern food. You know, I like
soul food, but also Asian cuisine is one of my
favorite now, you know what I mean, It's always been
ever since I got there. It grew immensely when I
got out to South Korea. When I got out there,
you got to imagine being in another country where everybody
(22:36):
speaks a different language as an experience within itself, you know,
for me going out there and being that one individual
person and got to communicate. You know, the thing I
always tell people is that food is a language, so
you may not be able to communicate. You know, like
my my language, they may not understand, but we can
speak food. So how I learned do my travels was
(22:57):
through food. So one of the other things you know
I have some say is that I say, but you know,
like I speak food because I do. You know, I
can take what I do and I can translate. Even
now in my current state. You know, I may have
some you know, Spanish employees or something like that that
we don't communicate effectively. You know, with language, we have
a language barrier, but that food brings that barrier. It
breaks down those barriers and allows us to be able
(23:18):
to communicate effectively.
Speaker 2 (23:20):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton.
Speaker 6 (23:29):
You know how I.
Speaker 5 (23:29):
Train and how I teach people is I teach by
doing you know what I mean. I do one, you know,
then they repeat what I do and I coach them
up on it by showing them, and you know, that's
how we learn and then we get better. Then after
that they do it and I watch and observe. So
I love my approach to teaching because I feel as
though I'm a good teacher right now because all the
knowledge that you have, you know what I mean. I
always tell people I can't do nothing with this knowledge myself.
(23:52):
That's the best thing I can do is give back.
So that's why I love to teach and give to
others because it's imperative language.
Speaker 6 (23:59):
Information and knowledge is.
Speaker 5 (24:01):
Power, so I try to give it to others as
much as I can. I always ask my employees want
to hire someone, ask them what are your goals? What
are your aspirations? Because it's my job as an effective
leader to help you achieve those goals.
Speaker 6 (24:14):
So I'm here to do that.
Speaker 5 (24:15):
And people who work around with me, that's why they
really enjoyed working with me. That's why I'm kind of
one of those people here, even in Nashville. You know
that people would like to work work with me because
I'm willing to give others information that some may may
not because they think that chefs just hide our recipes.
Speaker 6 (24:31):
You know, we don't share knowledge.
Speaker 5 (24:32):
And that's just to me, that's that's not how to
approach that. I want to take the things. I want
to give everyone, you know, the knowledge, because you know
that only makes me better.
Speaker 2 (24:41):
Yeah, so where where have you been around the world?
Speaker 5 (24:47):
Okay, So the two stops I had three stops I
was supposed to take. I first started off in Hawaii.
I spent time in Hawaii for about three to six
months something like that, and then I went to Korea,
South Korea and Soul Korea. I was there for about
the same same duration. I was supposed to go to Germany.
That that was cut short on my trip because we
(25:08):
had to end up coming back to the United States.
So those are the two places that I travel over
there that was allowed me to you know, get a
gain experience on the other side of the States, so
to speak.
Speaker 3 (25:18):
Yeah.
Speaker 2 (25:19):
Yeah, Now, now let's let's bring things uh current a bit.
What are you what are you doing right now?
Speaker 6 (25:28):
Okay, right now, I'm.
Speaker 5 (25:30):
Kind of I'm the district manager slash, you know, chief
of staff as they like to call me for uh
one of my uh so for it's.
Speaker 6 (25:38):
For hospitality group.
Speaker 5 (25:39):
It's called JCC Hospitality Group, which has right now we
have a new er kitchen and cocktails and linked social
kitchen here in Nashville. They're both one of the top,
if not number one, in terms of our genre in
terms of restaurants uh currently at the moment. So it's
a really powerful thing to do. It's kind of like
a full circle moment coming back there because I started out.
(26:02):
When I started in Nashville, I was working with one
of the owners. We work together, and uh kind of
like I was, you know, again sharing that knowledge, you
know of the kitchen, you know, sharing that with them,
were working side by side. Next thing, you know, now
we've running the city.
Speaker 2 (26:16):
So then being being in Nashville like that is that
is like one of one of the bed rocks when
we talk about cuisines in America. Do you feel that
pressure to always have to you know, perform because it's
not like you're in you know, a place that isn't
(26:37):
known for its cuisines, like like there's there's literally barbecue
sauces named after the city.
Speaker 5 (26:44):
Yeah, so absolutely, you know that's that's one of the
things that you want to do. When you're looking in
this industry, what you look for is you want to
be in a city that's thriving. You know, Nashville is
one of those thriving cities. You know, it's forever growing.
You know, so many people are moving. It's a melting pot,
so many people are coming here. You know, you look
at things, you know as you see people from all
walks of life in different areas are all here. They
(27:05):
move here. You know, the cost of living is good,
so you know a lot of people are here. But
it is the pressure. But what I say is that
I have my own pressure because for me, I put
the pressure on myself because I always want to do
better and be the best that I possibly can be.
Speaker 6 (27:19):
In order to do that, you know.
Speaker 5 (27:20):
I have a self drive that drives me more so
than what, you know, any other pressures of doing it.
Speaker 6 (27:26):
But doing it this long that I've been doing it,
I think I've been in the.
Speaker 5 (27:29):
Game probably at least sixteen years, sixteen seventeen years approaching
now you know, of running kitchens and you know, leading
staffs and performing at a high level.
Speaker 6 (27:38):
It's become a norm for me.
Speaker 5 (27:40):
And that's not saying that in any kind of way,
is not taking away from what the pressure is. I'm
just accustomed to the pressure.
Speaker 2 (27:46):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton. You
mentioned moving to thriving cities and being in a thriving area.
I want to talk about now your personal thrive. What
(28:06):
you are thriving on right now. And what drew my
eye for this interview is that you have this interesting
partnership situation with McDonald's. Can you go into details about
how you how you got that and what you're doing specifically?
Speaker 5 (28:28):
Yes, so cool. Like I said, again, who the person
that I am, you know, being as helpful as I
am working with other people. You know, my name gets
spoken about in a positive light a lot, so that
just so happened, just to shed some light on it.
You know, mcgond's reached out to me, you know, the
representatives reached out to me in reference to want to
(28:49):
put on this program. Mind you, I had five days
to put it all together. So in five days I
was able to put together everything that they wanted. And
I asked them themselves, you know, like, well how did
you how did you choose?
Speaker 6 (29:00):
How did you find me?
Speaker 5 (29:02):
And they were just saying, well, when we looked up Nashville,
you know, your name came up a lot, so they
wanted to But that's that's and that's predicated to you know,
all the work I've done while I was here. You know,
I've been on the radios, I've been on the news station.
You know, at least six times or so over the
past two years. You know, I'm thankful to that. I'm
thankful to my job or allow me to be able
(29:22):
to be on that platform. So you know, it's all
a part of the story, you know, being able to
you know, share my knowledge is like one of the
things growing up for me was my uncle. He was
on TV, he was on the news, he was on
the Philadelphia News, and I was like, man, you know,
I thought that was the most biggest thing in the world.
And it's like, you know, one day I want that,
you know, in all my career. You know, it didn't
happen until later on, but it's like, you know, will
(29:43):
that be something for me? You know, I started to
you know, sometimes you get up and down. I'm not
going to say everything's always you know, always at a
high level. You know, like I said, that pressure can
get to you, you know, wanting to perform. So you know,
over the years, you know, I would think like maybe
maybe that's just not my path, you know, maybe that's
not going to happen for me, and that's okay, you
know I said to that, and then this came out
of nowhere, you know what I mean.
Speaker 6 (30:02):
It came out of nowhere.
Speaker 5 (30:03):
They reached out to me, and I was just in awe,
Like what a lot of people may not understand. It
was a real emotional moment for me right prior to
putting on that event, right before we started. You know,
I had to you know, get myself together because it
came full circle. As I'm sitting there, you know, they
reading out my bio, They're telling the people about who
I am. You know, for me, it was a real
full circle moment. It was like a moment of another
(30:24):
goal that's accomplished. And every time I accomplished a goal,
you know, just I feel fulfilled on the inside. So
it's big for me.
Speaker 2 (30:30):
Yeah, so what what what did you do there? Talk
about the things and the cuisines that you created while
being there.
Speaker 3 (30:43):
Give us a little backstage if you can.
Speaker 5 (30:46):
Yeah, no problem. So they reached out to me like
pretty much what I was to do is to take
the MC Chrispy Chicken rat and wanted to remix that.
So that was the thing. They like to bring culture
and you know, like some remixes and.
Speaker 6 (30:58):
Bring that together.
Speaker 5 (30:59):
And what that is is take traditional things and then
you know, remix and change them up. So the thing
that was given to me was the Christy Chicken wrap.
So what I did was I took that and what
I did was I made a Umami Mcchrispy chicken letuce wrap.
So what I did was again taking that Asian cuisine
that I learned, those flavor profiles, those things that we
had there. You know, I took that and I applied
(31:20):
that to uh Chrispy Chrispy chicken. So taking that and
doing it and doing so and MINDI this is one
of my favorite dishes that I love to enjoy, so
I knew like the people would enjoy it because it
was one of my favorite things to prepare, you know,
in other in other ways. But taking that and allowing
myself to you know, change something and do something different
with the you know, something that we see as fast
(31:42):
food or something that's you know that that's real easy,
and just wanted to elevate that dish and create into
something different. And it was well received, you know, a
lot a lot of positive comments about it, and people
were still talking about it. You know, people still want
me to make some more of it, you know, as
they as they do. And I love that part about
it because you know, if you think about it. Like
an Asian cookery, mami. Umami is the perfect blend of salty, sweet, sour,
(32:06):
and spicy. So it's like it gives you. It's a
perfect balance of flavor. And that's what that is, and
that's what I wanted to present because I think that
in bodies who I am, you know, I try to
take things, what I've learned and put it all together
to make that perfect dish. So you know, it's always
something that I'm striving for. But you know that that's
what went on during that event.
Speaker 2 (32:25):
You're listening to the morning Experience on LIT, Welcome back
to the Morning Experience.
Speaker 3 (32:32):
I am Marque Slupton.
Speaker 5 (32:34):
A lot of the restaurants that I've worked at here
in Nashville, you know, I've taken that well, like I said,
that Asian cuisine and kind of put a spin on
it and put a little take Southern comfort with inspired
with global inspirations to create these dishes that I have done.
You know, I've done different type of Asian dishes for
a lot of places that will normally not have those dishes.
So I think that it is a lot of my
(32:55):
knowledge and what I've learned, that passion for it and
trying to brush that to other people.
Speaker 2 (33:01):
So do you see further opportunities in the future with McDonald's.
Speaker 3 (33:07):
Would they possibly take.
Speaker 2 (33:09):
This, uh, you know, to to expanded menu the domestic
and abroad.
Speaker 6 (33:16):
Well, not not too certain about that. I know it
was for the event, uh and I'm not sure if
I can speak to that.
Speaker 5 (33:22):
But if they did, you know, we can have some
other conversations, you know, about things moving forward. I would
love that. I would love to be able to say
that I had something to do with a new menu
item or a flavor, even if it's for a limited time,
you know, I would I.
Speaker 6 (33:35):
Would love that.
Speaker 5 (33:36):
But that's not so to speak what that was about.
It was really about the event. They doing a tour
of different HBCUs, So that's what's about. It's about highlighting
the chefs. So it's about a chance to highlight myself,
you know, and give back to the community and you know,
give them some type of you know, a different take
on certain some of the things that they get normally
that they can purchase.
Speaker 2 (33:56):
Well, I'll tell you this, I would be more likely
to that versus the Mick rid And it might not
be just.
Speaker 5 (34:05):
Me, but.
Speaker 2 (34:08):
So so now at at your two current places. Now
you're at our kitchen and cocktails and Link Social kitchen.
So what story are you trying to tell through the
menu and through the atmosphere?
Speaker 5 (34:26):
Okay, so so through there the menu is already Like
I said, I have my partner that we work together,
you know, the one of the owners. You know, he
developed the menu. You know, I'm just recently coming on
board with them. Uh so I'm doing so I haven't
really changed anything menu wise.
Speaker 1 (34:41):
You know.
Speaker 5 (34:41):
Right now. What we're doing is we're just you know,
working on enhancing the menu with certain things and moving forward,
you know. Going into the fall, were looking at, you know,
to revamped the menu a little bit and make some changes.
So I'll see some more of my inspirations. But what
I would like to do is, you know, right now,
I'm in the phase of my career where I want
to teach others. I want to help business grow. So
that's the main goal of what I'm trying to do.
(35:02):
I'm trying to grow. I want this to be the
biggest hospitality group not only in natural but in other cities.
So I want to take I want to take my
knowledge because I'm more than just a chef you know
what I mean. I know, I know business because that's
what I want to shipping the rik for.
Speaker 6 (35:15):
I learned business and I got my business degree.
Speaker 5 (35:17):
Then I also got my culinary degree, so you know,
those two things and it was all playing hand in
hand in terms of you know, running restaurants and establishments.
Speaker 6 (35:25):
So you know, it's a model that I want to create.
Speaker 5 (35:27):
What the goal is for me now is to make
this the model restaurant that we can take and have
in other cities.
Speaker 2 (35:35):
So as a district manager, how do you balance business
leadership with culinary creativity?
Speaker 3 (35:41):
Then?
Speaker 5 (35:42):
Okay, so what I do is I'm I'm still I
co have worked you know in my chef uniform. I'm
still a chef at heart. I've spent a lot of
my time in the kitchen, you know, working with the team,
because I think that's the heart and soul of it
restaurants and art and soul is the kitchen. You know,
that's what people are going there for, you know, about
the experience. So my creativity has been more so in
(36:03):
the fine tuning of the staff that we have in place,
because a lot of them have a lot of potential
and I just want to grow that and The thing
is I want to take people and then when they're
done working with me, that they progress on and next thing, you.
Speaker 6 (36:15):
Know, they're the next ones running kitchen somewhere.
Speaker 5 (36:18):
Because what happens is when I do this is that
I make an imprint on people. And what it does
for me is that it expands my culinary food print.
And that's what I'm all about. And when I say that,
it is like, you know how we say, you know
my food print is you know, like if I help
you know, you develop in any way, taught you one
thing that you can carry on and go somewhere else.
(36:38):
That I feel like is something you're a branch or
olive branch off of me. You know what I've been
able to give to you. And that's what I get.
Speaker 6 (36:44):
The real of satisfaction with.
Speaker 5 (36:46):
It's not really so much in creating a new dish,
because you know I can do that, you know, I
just I'm confidently I can do whatever needs to be done.
I can cook anything. I feel as though, you know,
and that's nothing against me. It's just I have a
lot of experience in this business, and as you get
it further along your business, you should feel confident in
that what you can do, and I'm very confident in
my ability to be able to create.
Speaker 2 (37:06):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton.
Speaker 5 (37:15):
But right now it's just really about development. I think
development is key to this. I think, you know, creating
a sustainable business and something that's thriving and pushing the
envelope forward was best. So that's what I'm really trying.
That's my focus right now, and that's what I'm trying
to do. It's took fan.
Speaker 3 (37:32):
I'll tell you this.
Speaker 2 (37:33):
The football connections here between culinary, between the culinary world
and the football world. It's just it's very funny to
me right now because you brought up the tree and
as I'm listening to you, I'm like, man Chef Truesdale
has like his own version of a Belichick tree. I
(37:55):
mean so so like you have your disciples that learn
and and that probably are carrying your style on to
other places. So so so, being sixteen years in, now,
what do you see the future of food the technology,
sustainability culture? Like, where do you see the future of food?
Speaker 5 (38:21):
I think people are going transitioning more so, you know,
it used to be at one point. It's a prestige
of you know, going out and celebrating and having going
to the high end type of places.
Speaker 6 (38:32):
You know.
Speaker 5 (38:33):
I think it's about having that balance of being able
to give someone an elegant meal and having it to
be not to break the bank, you know what I mean.
Speaker 6 (38:40):
It's just to find balance.
Speaker 5 (38:42):
That we all want to go out and want to
enjoy things. And I've seen a lot of people they
enjoy going out to eat, They enjoy you know, celebrating.
In short, they enjoy doing certain things because it's a
good feeling if you think about it. You know, food
is one of those things that bring people together. You know,
I could say hey, you know, if you think about it,
back in the day, we will say, hey, somebody, I'm
cooking out, you know, coming over. Think about how many
(39:02):
people you can get them there? They know it's everybody's entertainment.
It's a good time. Yeah, that's what I'd like to bring.
And I think that people want that enjoyment when they
go out, not to something where they got to be
so much concerned about. Ah man, there's so much money
that it costs to it. So it's like taking taking
that elevated high end side of things and bringing that
to the average day consumer is a really thing that
(39:23):
will be moving forward. I think it'll be more so
about that. It'd be less and more so about all
the high end places that are really extreme in terms
of the price points and you know, like what you're getting,
but you'll get more places that are real different and unique.
You know, you'll give a lot of fusions of things,
more so than ever I think now because our cultures
are blending from different cultures and different backgrounds from everyone.
(39:45):
So I think that's gonna show us real strong face
and the food that's being presented.
Speaker 3 (39:50):
Yeah, you talk about blending.
Speaker 2 (39:52):
Back home, there's this uh Laotian Mexican infusion place that
that that that has that has just become one of
my favorite places to visit when I go back home
because I'm like, just just the combination of flavors and
foods and spices that they use. It's it's just so
so unique. It just it just really brings brings every
(40:16):
dish to life. So if you could cook one meal
for anyone living or dead, Chef Trusdelle, who would it
be and why.
Speaker 5 (40:29):
It'll be for my grandfather he passed away during my
time while I was in college.
Speaker 6 (40:35):
Uh he didn't. He didn't get a chance to see
what I'm doing now.
Speaker 5 (40:38):
So it would be the because he got to understand,
you know, like it used to be times where I'm
on my way going to school, I used to be
I'm not say leap, but I would be, you know,
I would be there. I would wait, you know, waking
up and you know, having him cooking breakfast mondu before
he goes to work and doing the hard work that
he's done, but still making sure that you know, I'm
taking care of you know, the mills prepared for me.
I want to be able to give that out. I
would love the opportunity to be able to give that
(41:00):
back to him. And I know that's not as far
you know, that's not here, but in this scenario, that
would be the person I would cook for because I
want him to see all what the what he inspired
and what I became.
Speaker 2 (41:11):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton. What
advice would you give to young chefs who dream of
turning their passion into a career much like yourself?
Speaker 5 (41:32):
Keep going. That's the biggest thing I could say, because
the reason is I say keep going is because there's
not going to be every day is not going to
be a day where it's perfect. You know, you strive
for perfection. You may not get it every single day,
but you got to keep going and keep pushing forward.
And the one other thing is, you know, you got
to make sure that you learn something new every day.
(41:54):
This is an industry where you know, and and I
say this to people all the time, is that you know,
being in the call and industry, this is one of
those where you can get you can see instantly each
daily you can accomplish something and get the reward of, hey,
I just learned a new technique, or I just learned
a new way of killing a potato or dicing the onion.
You know, just things of that nature. You know, you
always can learn something new every day. And as the
(42:16):
years go you'll see how it'll started from here to
not knowing much as to how much you do know
and now other people wanting to learn from you. It
just carries it on. So I think that's the best
thing I can do. Keep your head down and keep going.
Speaker 2 (42:30):
You you brought up dicing an onion, and I had
I had to chuckle there because the way that I
dice up my onions and the way that I dice
up my peppers and everything, you taught me that. Uh
and and the crazy thing is is that I passed
(42:51):
that along to to my wife. I passed that alog
to my daughters now, so so I guess I'm like, officially,
you know, a part of your belatick tree.
Speaker 5 (43:03):
Here there we go.
Speaker 2 (43:05):
But that's awesome, oh man, And like it it works
because I remember vividly because I saw you, saw you
diicing up the onions. It was a homecoming and I
was like, why are you doing it like that? And
(43:25):
you said, well, if you cut him like this then
then you won't get the tears. And I was like,
oh and straight up boom. You know, been been doing
it ever since. So so a Brandon for for yourself,
excuse me, chef Chef Trusdale, for yourself. Look looking forward
(43:47):
five ten years from now, do you see yourself, you know,
like a like a celebrity type chef, like a Google
Gordon Ramsey type thing. Do you see yourself expanding to
multiple states? Where where does this dream? For chef Trusdale
(44:10):
continue to go from here.
Speaker 5 (44:12):
Right, good question, you know, because the thing is, it's
one of those things that I asked myself because you know,
like I said, I made the plan out to be
an executive chef. I got that. I got to that
very quickly, you know what I mean. It was always like,
so what's next? You know? For me, Uh, what's next
is being able to do something for my family, something
I can carry on for my family is like one
(44:32):
of the end goals for me. Being able to it's
the family owned business. If it's something for that, you know,
I want something for you know, my kids, you know,
for you know, my family to be able to carry on,
because the thing about it is, you know, we don't
live for ever, but you know, the the name can
carry on. I feel so it's so important to me
to you know, for my for my name and what
(44:53):
I've done to be I don't want to be remembered,
and I want to be remembered in a great way
and in some of those great ways of doing it
is creating you know, maybe a business for family where
they can carry that on and the name of the
family can carry for traditional you know, for years to
come and you know, for me next five or ten years,
you know, I plan on I'll still be you know,
working and doing what I'm what I'm doing in this capacity.
(45:17):
But I think at a larger scale, I think I
would be in multiple cities. I will you know, my
food print will travel to you know, other cities in
different places, and so I can touch more people because
I think I have, you know, a skill set and
I'm blessed with the gift of being able to give
others comfort and the food that I prepare for them.
And you know, even my style of cooking, you know,
(45:38):
some of my recipes, some of my flavor profiles, you know,
I think those are good. Over the years, I found
some things that are really good and I want people
to experience that. So that's what that's what I see
myself doing.
Speaker 2 (45:48):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque Slupton, folks. This
is yeah, Brandon Truesdale.
Speaker 3 (46:02):
Just a kid from Philly.
Speaker 2 (46:04):
So where do you go from here after reaching your goals?
Because I feel like that's uh that that's not a
conversation that has had, you know, especially for for black men.
You know, it's it's it's the grit, the grind to
go to go to go, you know. And for you,
(46:24):
you said that you've reached the goal, you know, a
whole two years before, so you know, at this point
you're kind of in plus territory right now, which is
a beautiful, blessing thing.
Speaker 3 (46:35):
So where do you go after reaching your goals?
Speaker 5 (46:40):
Where I go on vacation, I want to track. I
love that. I want to relax.
Speaker 6 (46:46):
I want to I want to relax.
Speaker 5 (46:47):
I want to be still making money while I'm sitting
on a on a beach somewhere, relaxing, you know, just
taking it all in. I think, you know, as we
get older, you know, we start to grow an appreciation
for you know, just you know, being on earth, you know,
being here. I think, you know, being more grounded into
those things, and you know, focusing on those things. I
think it's a great, beautiful thing. And I think that
(47:09):
that's where all the hard works. I always had this
mentality that I'm gonna work really hard in my younger
years so that later on I could just sit back,
relax and I can enjoy the fruits of my labor.
So that's where I'm at I'm getting to there. I
kind of and I say I passed my peak because
I don't think that at all, you know, but I
do think that, you know, I'm at that point. I'm
trying to see, you know, the long I see the
(47:31):
long game. I see what the long game, and I
say that necessarily end, because I don't. I don't really
look at it as an end. I just look at
it as a continuation on. If it's not through me,
it's through someone else that I've given some.
Speaker 6 (47:42):
Skill set or some knowledge to and it's carried on.
Speaker 5 (47:45):
So I'm always going to see that part of things
because people, you know, I've taught a lot of people
that are younger than me. So I'm always going to
see that, you know, as it comes up, and see
how people develop and grow. And that's always gonna be
fulfilling for me. But I do want to you know, travel,
you know, enjoy some of those things. I've worked a lot,
not at all. I'll tell you what, It is not
easy at all. Nothing about this was easy, and you know,
(48:06):
I want people to understand that too, you know, especially
those young chefs. It's not easy, but it's rewarding when
you actually accomplish these things that you try to accomplish.
So I always tell people, set them goals, achieve them.
It's a rewarding feeling when you are when you're a
ready to do.
Speaker 3 (48:20):
That, A man to that. Folks.
Speaker 2 (48:24):
This is the Good Morning Experience. Thank you for joining us,
and just I hope that you were able to pick
up what Chef Trusdale was putting down. Chef Trusdale, I'm
going to thank you again for coming up on the
Morning Experience. We do these things on Friday called the
Melanie Report. It has it has a monologue onto it,
(48:49):
and I really want to bring you in on a
panel when we start discussing food and cuisines and everything,
because I feel like you are a plethora.
Speaker 3 (48:59):
Plethora of knowledge. Brother.
Speaker 2 (49:01):
This this was a treat for for myself. Again, thank
you so much for coming up on the show.
Speaker 6 (49:08):
No problem, Thank you for having me.
Speaker 3 (49:09):
Oh absolutely absolutely, I had to. I had to.
Speaker 2 (49:13):
I felt like if I didn't do this, I would
disappoint miss die uh and shout out shout out to her.
Speaker 5 (49:22):
Folks.
Speaker 2 (49:23):
Again, thank you for joining us on The Morning Experience.
The Midday Show with Autumn Joy Live is up next.
Speaker 3 (49:31):
Have a good one.
Tired of waking up to boring talk shows, awkward silences,
and commercials that last longer than your rent grace period,
then wake.
Speaker 2 (00:16):
Yourself up with the Morning Experience on LIT one oh six.
I'm your host, Marquy s Lupton, and this show's got
more flavor than.
Speaker 3 (00:23):
Your Auntie's mac and cheese at Thanksgiving.
Speaker 2 (00:25):
I'm telling you we got real talk, big new celebrity gossip,
motivational moments, and just the right.
Speaker 3 (00:30):
Amount of petty to get you through your day.
Speaker 2 (00:34):
It's not just the show, folks, gets an experience, the
kind of experience that your therapist has warned you about.
Speaker 3 (00:41):
This Saint your Mama's radio show.
Speaker 2 (00:43):
That's the Morning Experience with me MARKU Slupton, weekday mornings
from six am to ten am only on LIT one
oh six. You bring the coffee and will bring the
chaos the shine.
Speaker 3 (01:01):
DMV. It's your morning voice, Markie Slot. You know what
time it is. This ain't just a show, this is
the Morning Experience.
Speaker 4 (01:16):
Let's get it anarm clock ring times arising right from
the city to the county. We're we'relive with Pride and
Marquee on the mic. Got the vibe so clean, dropping heat,
for your hustle in your morning routine, hip hop, borrow
be mix it up just right, getting DNV moving from
the dog to the light. Whether he had fool grinding
for the pay little one oh six, gotcha soundtrack for
(01:38):
the day.
Speaker 3 (01:39):
Wait with DNV. Here's the morning crew with Marquis living in,
getting in the mood.
Speaker 4 (01:48):
He's bringing that fire, gotcha energy from the traffic to
the coffee.
Speaker 5 (01:53):
He's the perfect fifth This ain't no.
Speaker 4 (01:54):
Basicness and premium field the morning experience.
Speaker 5 (01:58):
Yeah, we're keeping it for.
Speaker 4 (02:00):
He's got the headlines, got jokes on tap dropping gems
in the tracks.
Speaker 3 (02:03):
Now, how real is that? Talking?
Speaker 4 (02:05):
Real talk with that positive spin starting off strong.
Speaker 3 (02:08):
So the DMV wins.
Speaker 4 (02:10):
From uptown the wall, door floor to the day. Everybody
tuning in to start they day.
Speaker 5 (02:15):
No sleusing, no losing, just vibes in truth.
Speaker 3 (02:18):
Mark We got the keys to the DMV's booth. Veiga,
Wake up, DMV, it's the morning cru.
Speaker 4 (02:26):
Good Marquis looping, getting in the mood.
Speaker 3 (02:30):
He's bringing that fire, got.
Speaker 4 (02:32):
Your energy lit from the traffic to the coffee.
Speaker 5 (02:35):
He's the perfect fitness.
Speaker 4 (02:36):
Ain't no basicness that premium field the morning Experience. Yeah,
we keep it every goal.
Speaker 3 (02:44):
This is how the DMV wakes up right with Marquee
Sloopton on the Morning Experience.
Speaker 5 (02:52):
Only on that one o six.
Speaker 3 (02:55):
Let's make this day legendary.
Speaker 2 (03:10):
Good morning, you're listening to the Morning Experience. I am
Marquis Lupton, and folks, thank you for joining us this morning.
Let me tell you this, this interview is real special
because this brother right here shares a special background with me.
Speaker 3 (03:28):
We will get into that.
Speaker 2 (03:30):
But folks, it is Thursday, and it is Newsmaker Thursday.
Speaker 3 (03:34):
And you know how we like to do.
Speaker 2 (03:36):
We like to talk to those ordinary people doing extraordinary things.
And today we are serving up something special literally, so
from the streets of Philadelphia to kitchens around the world,
Chef Brandon Dreusdale has been serving up not just meals,
but experiences since his teenage years. A graduate of the
prestigious Culinary Institute of America, he's worked with iron chefs,
(03:59):
James B Award winners, and even brought his talents to
the US Army, where he was one of just three
chefs selected out of two thousand applicants for an elite
culinary training program. Abroad, he's led kitchens at universities hospitals
and even West Point Military Academy, where he created programs
(04:19):
that blended food, education and community. Most recently, he's been
the creative force behind some of Nashville's hottest spots, including
Supper Club on Bellcourt and Bungalow ten, and now serves
as district manager for Noir Kitchen and Cocktails and Link
Social Kitchen.
Speaker 3 (04:36):
Today, we're sitting down.
Speaker 2 (04:37):
With Chef Trusdale to talk about his journey, his passion
for food, and what it really means to serve others
through culinary arts and let's not forget the two most
important things here.
Speaker 3 (04:52):
A graduate of the Shippensburg University.
Speaker 2 (04:56):
And also a brother of Side Fire Fraternity Incorporated, it
is my pleasure to welcome Chef Brandon Truesdale to the
Morning Experience.
Speaker 3 (05:08):
Chef, how you doing.
Speaker 6 (05:09):
Oh I'm doing good. Thank you for having me this morning?
Speaker 2 (05:12):
Yes, yes, yes, so so Look, I'm not gonna waste
any time. I like to jump right into these things
because there's a lot to copper. So can you tell
us about your background?
Speaker 3 (05:27):
Where are you from?
Speaker 5 (05:28):
Okay? Uh?
Speaker 6 (05:29):
From Philadelphia, Pennsylvania.
Speaker 1 (05:31):
Uh.
Speaker 5 (05:32):
Yeah, it's just I'm a Philly guy, you know, got
a chance and the opportunity to do a lot of things.
You know, I was very passionate about, you know, cooking
and culinary artists growing up. For me, you know, with
my family. You know, a lot of the men in
my family, it's kind of different with me. You know,
a lot of my the malls in my family were
like the main ones that was doing a lot of cooking.
So I was inspired by that, you know what I mean.
(05:53):
That showed me something different. Usually you know, nothing against
anyone else, but you know, it's like women are the
main ones that's been like doing a lot of cooking
in the household. You know, for me, I got the
different experience I got. I got exposed to, you know,
my grandfather doing a lot of cooking in the house.
So it's like I was raised by my grandparents. So
you know, it gave me an opportunity to you know,
see that, and it drove my passion towards it. One
(06:15):
of my uncles, he's a you know, one of the
top chefs in Philadelphia. He was there for a while.
You know, he's kind of like retired now, but you know,
I kind of want to carry that torch for my family.
So you know, I went. You know, like you said,
to call it in Super America. That's my that's my
school choice. First ship. Can't forget that, you know. Uh,
you know that we had some great times doing there. Yeah,
I had a chance to you know, get a chance
(06:36):
to experience and travel. You know. The thing with the
Army was was quite unique, you know in terms of
getting that position.
Speaker 6 (06:42):
You know, like I said, it was a long shot.
Speaker 5 (06:44):
You know, when you apply to a job, you know,
we all here, we go out and he's in a workforce.
We apply to jobs and you know, you never you
never know if that one that you really really want,
you know, we'll call you back and you get it.
So I've been blessing fortunate enough, you know for most
of the part of my career. You know, anything I
applied for I was able to get. I'm thankful to that,
you know. I think that's a lot into my background
and what I like to do and work with, you know,
(07:05):
just coming up in the kitchen. You know, I work
my way to get to where I am now, and
I'm proud of that success you know that I'm having now.
Speaker 6 (07:13):
You know it's coming through.
Speaker 5 (07:14):
You know, never get too old, you know, in terms
of you know, to reach those things in some of
those goals that you want to achieve for me, you know,
doing these things these last few months here, I will
say last two years, I will say, so to speak.
Speaker 6 (07:27):
You know, it's been like a blessing for me. You know,
it's like it's.
Speaker 5 (07:30):
Finally that validation that I've been looking for, you know,
because I'm always a person that, you know, just put
my head down and just keep working. I always played
the background, you know, I never really was shooting for
like the lawn light or anything like that. But you know,
I just I'm a testament of you know, just hard work,
keep your head down, you know, do what you have
to do, and someone's always watching. I have just saying
I always say, you know, I'm just a kid from Philly,
(07:52):
you know, because.
Speaker 2 (07:52):
I am welcome back to the Morning experience. I am
Marquie Slepton.
Speaker 6 (07:57):
I'm just a kid from Philly.
Speaker 5 (07:59):
And then I'm also I tell people all the time,
you know, keep going, you know, keep chasing those dreams
because they will they will come. It will come with
hard work and you just keep working, it will happen.
Speaker 3 (08:09):
So just a kid from Philly.
Speaker 2 (08:12):
So why did this kid from Philly decide to make uh,
this this family experience because that's that, that's what it
sounds like. It sounds like you were in the kitchen
with men and it was a family experience. So why
did you decide to change that family experience into a
(08:33):
career field?
Speaker 5 (08:34):
Got?
Speaker 6 (08:35):
Well, it was really my uncle, you know, my uncle,
like I said, being a chef.
Speaker 5 (08:38):
He showed me that, you know, it's a profitable business.
You know, I'm thankful to him.
Speaker 6 (08:42):
He's still like my mentor.
Speaker 5 (08:43):
You know, I talk with him all the time about
things when I'm going through certain things and stages. He's
already been through it. So it's like it's great to
experience that. You know, I've been in rooms where you know,
maybe we weren't necessary. I wasn't necessarily supposed to be,
but I was because that's my past, that's my story,
and I would I would think that for the family.
Speaker 6 (09:00):
About family.
Speaker 5 (09:00):
To me, that's why I do this that I do now,
because I took something that I'm passionate about, which is
my family. You know, bring my family together was always
the time. Food does that, you know what I mean?
You have family outings, you got thanksgivings, you know, for me,
some of my best memories of my childhood has been
when all my family came together in our in our household,
you know, not even our immediate family, you know, a
(09:21):
lot of my extended family also, you know, they came
to They used to come to my house for you know,
like the holidays. So I had a chance to you know,
sit there and I remember those times and it always
made me feel good. So what I like to do
is I like to take that and I use that
to drive me forward to you know, make this business
that this passion that I had profitable. And I was
(09:41):
able to do that at a young age. Actually when
I finished shit, it started for me.
Speaker 3 (09:46):
All right, So let's talk about that.
Speaker 2 (09:50):
You're you're in undergrad and now I remember the times
that you would cook and everything like that. Now did
you know then that, like, you know, after this undergrad journey,
I'm going to venture out into the culinary world. Because
(10:10):
that's a unique journey to go to a four year
college first and then jump into the culinary arts versus
doing it straight out of high school.
Speaker 5 (10:21):
Right. So for me, I I was a college football player,
So I always said, we always chasing that dream. You know,
at first, it wasn't always being it was always being
a chef was a secondary thing, but primarily you know,
I think every football player when they playing football, they
want to go to the league. And you know, those
things didn't become a reality for me. And when that
became a reality for me, it was always to the
next plan, you know, even part of my plans. See.
(10:43):
The thing about me is what's unique. And I try
to pry people on. I talk about it all the
time because it can be done. Like I said, I
have a story to tell. I tell that to people
all the time. And the thing is, when I was
in the tenth grade, I talked with my uncle. You know,
he gave me some guidance on like what schools I
should go to if I was really into this.
Speaker 6 (10:59):
In terms of.
Speaker 5 (11:01):
You know, it was at a family out and you know,
I talked to him, but he doesn't I don't know
if he realizes. I think he does now, you know,
Like that conversation that we had. He was he was
doing to dinner for our family on my dad's side,
and he was he just had a nice, big old
spread that he that he did for us, and I
was just blown back and amazed by it. And I
was just wanted to talk to him, like, you know,
how did you get to this point? And you know,
(11:21):
he gave me some guidance and some suggestions on what
I need to do. And you know, all I did
was I made the plan out. When I was in
the tenth grade in high school, I mapped out my
life as to what I wanted to do. By the
time I was the eighties, thirty, you know, I passed her,
passed that, but I made I made the map out
as to what I wanted to do and these goals
that I wanted to accomplish. And one of these goals
was to become an executive chef, you know, run kitchens,
(11:44):
you know, do those type of things. So I was
able to not only you know, I superseded. I beat
my goal about two years. So I said I was
gonna do about thirty. You know, by the time I
was twenty eight, I was already running my own kitchens.
I had one hundred and plus employees. You know, I
just I've just been blessed and fortunate enough because I
meant it. I have a skill. And I really noticed
when I was in college, when I started cooking for
(12:04):
others outside of my family, because you know, family could
sometimes be like, hey, yeah this is great. You know,
this tastes good, but it's like, yeah, I want I
need the real deal. I need to other people. I
need other people to taste my food and see if
they like it, so they really they really enjoyed it.
You know. I was able to, you know, start selling food.
I started doing that in high school, so I knew
at that point. You know, my first I think I
(12:25):
was sold wing platter. I sell wing platters.
Speaker 6 (12:27):
When I was in high school.
Speaker 5 (12:28):
I would bring food with me to school and sell them.
So I was always about trying to take what I
what I love and put that push that forward. And
this has always been that thing that's always been my
you know, I would say not my scapegoat, but it
is my scapegoat. You know, this is my happy place.
Speaker 2 (12:44):
You're listening to the Morning Experience, and welcome back to
the Morning Experience. I am Marque Slupton. Let's talk about
more of your happy place now. So what drew you
to the Culinary Institute of America and how did that
experience shape your culinary foundation.
Speaker 6 (13:04):
Okay, well it's the Calling Institute of America.
Speaker 5 (13:08):
Sorry that we pride ourselves on being you know, the
number one calling anstitute that people go to for school.
You know, we call it the Harvard of Culinary Schools, nothings,
all the other ones.
Speaker 3 (13:19):
You know.
Speaker 5 (13:20):
I'm happy for them, but my people that go to
my school to call it Institute America. When I looked
into it, like I said, I talked to my uncle
when I talk to him about it, and I looked
into it because I do my due diligence, I checked
on things and I look into it. I was like,
this is the most prestigious school in America, and not
only in that, it's respected around the world.
Speaker 6 (13:38):
So my thing is, if I'm going to.
Speaker 5 (13:39):
Learn and get the education that I want to get,
why not learn from the best of the best. And
so that's what I wanted to do when I got there. Now,
mind you, culinary school doesn't teach you. People think that
go to culinary school teach you how to cook. It
doesn't teach you how to cook. It teaches you the
reasons behind the cooking. So it's like I'm able to,
you know, know what's going on without actually knowing what's
going on. I don't have to see things to know
(14:00):
how to do things. So I'm able to take that
skill set, that foundation that I got from the Color
Institute of America and be able to apply that in
different avenues and things that I've done throughout my career.
So I'm real thankful for that. I'm thankful for some
of the chef chef instructors that I've had. Some were
very very hard and try to give us a real
outlook on what the industry was. Let's see what you
(14:21):
gotta understand about Color instad of America. But mostly all
the people that you see on TV things of that.
Speaker 6 (14:26):
Nature are from my school.
Speaker 5 (14:28):
You know, all the top chefs that you A lot
of the top chefs not all A lot of them
came from my school.
Speaker 6 (14:33):
So it's a lot of it's a lot of history
behind that.
Speaker 5 (14:35):
It's a lot of pride that we have to take
and you know, carry on being an alumni that you
want to move forward. So when we get out into
the industry, you know, people look up to us that
come from there.
Speaker 6 (14:44):
They may not say it, but they do.
Speaker 5 (14:46):
And the thing is that we hold the standard and
we just try to push that forward.
Speaker 2 (14:51):
Uh, this question here is just a one off. Hell's
Kitchen is that is that realistic? Is that how it
is is in the kitchen.
Speaker 6 (15:03):
Well, I would say that it does give up. It
gives the real depiction of some kitchens, not all.
Speaker 5 (15:09):
You gotta understand, the industry has changed over the years too,
so me coming in when I first started, it was
more of that. As I've grown in the industry and
I've had to learn myself because I got I got
that sort of you know, old school upbringing in the
kitchen where I got a little bit of the tail
end of that era of chefs. That era of chefs
was that way, you know, and I had to evolve myself.
(15:31):
I had to learn.
Speaker 1 (15:31):
You know.
Speaker 6 (15:31):
People used to say, you know, it's kind of a
Gordon Ramsey kind.
Speaker 5 (15:34):
Of god too, And I was younger it was. I mean,
I'm telling you I had to learn. But you know what,
it took someone who was It took a mentor of
minds and one of my another chefs to come to
me and explain to me, like, hey, you know, this
is new now. You know, we don't have to do
things that way anymore. You don't have to, you know,
raise your voice or throw plates or anything like that.
But I will say that, yes, that absolutely is how
(15:56):
some kitchens are and some chefs are that way. It's
more so the you know, the old school chefs kind
of approach things that way, you know, the new school
kind of. We try to work with with people and
understand people's differences and they may learn differently. So I'm
thankful to get both sides of that, and uh, like
I said, I apply it because the thing about being
a chef is it's not about me. Running kitchens is
(16:18):
about people management. You know, you got to be able
to manage people. And people come with different you know,
their mindsets, they have different backgrounds, they have different ways
of they understand things, they learn differently, so it's like
you got to you gotta have a well rounded understanding
of how to deal with people. So that's what I've
learned throughout my time period. But that's what it is there.
(16:39):
It is there. Also, it's not in some of those places.
So you gotta imagine. I work in kitchens where it
could be you know, organized chaos is what we call it.
You know, I also work in kitchens where no one talks,
so it's like you get just imagine being in a
silent space when only one voice you hear is the
chef's voice, you know, or the person that's leading us
up and we're just to work. So I enjoyed both.
(17:01):
I enjoyed all facets of my learning and my upbringing.
So I think I'll just applied a lot of that
stuff to what I do now.
Speaker 2 (17:08):
Yes, and let's I'm getting into this unique situation that
you had. You were just one of three selected out
of two thousand for an army chef training program.
Speaker 3 (17:22):
What was that process?
Speaker 5 (17:24):
Like? Okay, so would have started out with, you know,
so how it happened is I was one of my
first job out of culinary school. I was working for
a college. It's called Austin p It's out in Cartrifville, Tennessee.
So I really started to move around as soon as
I finished culinary school. After Shippensburg, I went to culinary school.
After I graduated from there, you know, then I went
(17:45):
on and I started working in the workforce. You know,
my first job was a soouos chef out of right
out of culinary school. I had one hundred plus employees.
So it was a real eye opener for me in
terms of like managing people.
Speaker 6 (17:56):
But you know, that job didn't kind of like work.
Speaker 5 (17:58):
Out because like I said, this is a story that
I have, you know, it was it's a blessing in disguise.
The chef that I was working with, you know, getting
appreciate me and what I was bringing to the table.
So and that, you know, I just looked to move
forward and then't doing so. You know, one of my employees,
because again it's about people management. I built the good
rapport with them and they was telling them they were
(18:19):
a former army veteran because in Clarkstal, Tennessee, is in
their Army base. So I get a lot of veterans
that work for me. So learning to deal with them
and you know how they are, you know, it's a
great opportunity. But also you know that he showed me.
He talked to me. He introduced me to someone that
was at the military base and he said that they
had this program. If I was looking to move forward
with the job, maybe I should apply. So I did.
(18:41):
Long shot, didn't think I was gonna get it because
I understood how strengless the process is to get in there.
But I got that first initial interview and then what
I did was I had to fly out to the
also to Saint San Antonio, Texas. I had to fly
out to I flew out there, they flew me out there.
I interviewed versus a panel, the Real Strainer. It's tough
(19:01):
interview process, about three rounds of it, but I had.
I went out there. You know, I poured my heart out.
I let them know who I was. You know, I
told them my background, you know where I'm from, what
I'm trying to do, what I aspire to do. So
you know, they they believed in me and what I
and what I had to do. So like I said,
it was three rounds of it. You know, I went
through that process of different interviews and what do you
you know at the end story, I became one of three.
Speaker 2 (19:23):
You're listening to the Morning Experience on LIT Welcome back
to the Morning Experience.
Speaker 3 (19:30):
I am Marque Slupton.
Speaker 5 (19:32):
But it is a big thing, and I don't like
to bloat about it, but it is a big one
of two thousand across the broad you know, across the
United States and abroad. Is a big thing for me,
and I like the I do like the highlight that
when people when asked about it, I bring it up,
you know, So it is a it's a great prestigious thing,
and I'm one of their you know, most pride. You know,
I guess students are people who came out of the
(19:52):
program because I'm still doing it. A lot of people don't,
are not still being.
Speaker 6 (19:56):
Chefs right now.
Speaker 5 (19:57):
I'm working in the industry, but I am. I'm one
of those ones.
Speaker 2 (20:00):
Now why so, so, what made you want to continue
on doing this?
Speaker 5 (20:05):
Then? Okay, so when I so, Actually, what happened is
when I finished that program. I was in that program,
and then what happened is going this is into the
West Point job. So I was doing the program and
I was working. Mind you, we traveled around the world
doing this. So I went to Hawaii, you know, I
spent time in South Korea doing this with this program.
It was, like I said, it was a long about
three year program that it was for there. So what
(20:27):
we had the opportunity to do is travel around and
get to see the world and you know, learn different
cuisines and be able to apply that, you know, to
military installations around the world. So and doing so, you know,
I came across some people who worked at West Point.
I was helping them out with the event, not even
knowing I was doing a working interview. I was just
doing what I naturally do, which is lead, and which
(20:47):
is do what I do at a high level and effective.
So they observed me and they next thing, you know,
I got a call a week later after it was done.
They were calling me saying like, hey, we really would
like for you to, you know, take on this position here.
You know, we think you'd be a great asset to it.
So I went out there, I interviewed with them, and
next thing, you know, you know, West Point. You know,
it's not it's a real prestigious thing, and I'm real
(21:08):
proud of that. But that is what drove me to
continue on because it gave me a I that you know,
people are watching me, you know, even though I think
I'm just doing a regular job and normal just like
anyone else. You know, I had. It was other people
that they could have chosen, but they chose me, you know,
And going out there, you know, it was a past.
You know, I was working my way trying to work
into the White House once I got there, and that
(21:29):
was the thing for me. I was a few months
away before I departed and walked away from that job.
But you know, it was a great experience. Man, I
loved every bit of it. I love to travel, I
love learning, so yeah, it's natural for me to continue
this on now.
Speaker 2 (21:43):
Now, I don't want to just gloss over that, so
I want to really hone in on you. You traveled
around the world because that is that is essential in
any career field, but especially for a chef, because you're
learning new techniques, new spices.
Speaker 3 (22:06):
I mean, this is like a whole immersive type thing.
Speaker 2 (22:09):
This this really changed who you are as a chef,
did it not?
Speaker 5 (22:16):
Yes, absolutely did. Like what it actually did was it
grew my passion sees for me. You know, I'm I'm
you know, I like southern food. You know, I like
soul food, but also Asian cuisine is one of my
favorite now, you know what I mean, It's always been
ever since I got there. It grew immensely when I
got out to South Korea. When I got out there,
you got to imagine being in another country where everybody
(22:36):
speaks a different language as an experience within itself, you know,
for me going out there and being that one individual
person and got to communicate. You know, the thing I
always tell people is that food is a language, so
you may not be able to communicate. You know, like
my my language, they may not understand, but we can
speak food. So how I learned do my travels was
(22:57):
through food. So one of the other things you know
I have some say is that I say, but you know,
like I speak food because I do. You know, I
can take what I do and I can translate. Even
now in my current state. You know, I may have
some you know, Spanish employees or something like that that
we don't communicate effectively. You know, with language, we have
a language barrier, but that food brings that barrier. It
breaks down those barriers and allows us to be able
(23:18):
to communicate effectively.
Speaker 2 (23:20):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton.
Speaker 6 (23:29):
You know how I.
Speaker 5 (23:29):
Train and how I teach people is I teach by
doing you know what I mean. I do one, you know,
then they repeat what I do and I coach them
up on it by showing them, and you know, that's
how we learn and then we get better. Then after
that they do it and I watch and observe. So
I love my approach to teaching because I feel as
though I'm a good teacher right now because all the
knowledge that you have, you know what I mean. I
always tell people I can't do nothing with this knowledge myself.
(23:52):
That's the best thing I can do is give back.
So that's why I love to teach and give to
others because it's imperative language.
Speaker 6 (23:59):
Information and knowledge is.
Speaker 5 (24:01):
Power, so I try to give it to others as
much as I can. I always ask my employees want
to hire someone, ask them what are your goals? What
are your aspirations? Because it's my job as an effective
leader to help you achieve those goals.
Speaker 6 (24:14):
So I'm here to do that.
Speaker 5 (24:15):
And people who work around with me, that's why they
really enjoyed working with me. That's why I'm kind of
one of those people here, even in Nashville. You know
that people would like to work work with me because
I'm willing to give others information that some may may
not because they think that chefs just hide our recipes.
Speaker 6 (24:31):
You know, we don't share knowledge.
Speaker 5 (24:32):
And that's just to me, that's that's not how to
approach that. I want to take the things. I want
to give everyone, you know, the knowledge, because you know
that only makes me better.
Speaker 2 (24:41):
Yeah, so where where have you been around the world?
Speaker 5 (24:47):
Okay, So the two stops I had three stops I
was supposed to take. I first started off in Hawaii.
I spent time in Hawaii for about three to six
months something like that, and then I went to Korea,
South Korea and Soul Korea. I was there for about
the same same duration. I was supposed to go to Germany.
That that was cut short on my trip because we
(25:08):
had to end up coming back to the United States.
So those are the two places that I travel over
there that was allowed me to you know, get a
gain experience on the other side of the States, so
to speak.
Speaker 3 (25:18):
Yeah.
Speaker 2 (25:19):
Yeah, Now, now let's let's bring things uh current a bit.
What are you what are you doing right now?
Speaker 6 (25:28):
Okay, right now, I'm.
Speaker 5 (25:30):
Kind of I'm the district manager slash, you know, chief
of staff as they like to call me for uh
one of my uh so for it's.
Speaker 6 (25:38):
For hospitality group.
Speaker 5 (25:39):
It's called JCC Hospitality Group, which has right now we
have a new er kitchen and cocktails and linked social
kitchen here in Nashville. They're both one of the top,
if not number one, in terms of our genre in
terms of restaurants uh currently at the moment. So it's
a really powerful thing to do. It's kind of like
a full circle moment coming back there because I started out.
(26:02):
When I started in Nashville, I was working with one
of the owners. We work together, and uh kind of
like I was, you know, again sharing that knowledge, you
know of the kitchen, you know, sharing that with them,
were working side by side. Next thing, you know, now
we've running the city.
Speaker 2 (26:16):
So then being being in Nashville like that is that
is like one of one of the bed rocks when
we talk about cuisines in America. Do you feel that
pressure to always have to you know, perform because it's
not like you're in you know, a place that isn't
(26:37):
known for its cuisines, like like there's there's literally barbecue
sauces named after the city.
Speaker 5 (26:44):
Yeah, so absolutely, you know that's that's one of the
things that you want to do. When you're looking in
this industry, what you look for is you want to
be in a city that's thriving. You know, Nashville is
one of those thriving cities. You know, it's forever growing.
You know, so many people are moving. It's a melting pot,
so many people are coming here. You know, you look
at things, you know as you see people from all
walks of life in different areas are all here. They
(27:05):
move here. You know, the cost of living is good,
so you know a lot of people are here. But
it is the pressure. But what I say is that
I have my own pressure because for me, I put
the pressure on myself because I always want to do
better and be the best that I possibly can be.
Speaker 6 (27:19):
In order to do that, you know.
Speaker 5 (27:20):
I have a self drive that drives me more so
than what, you know, any other pressures of doing it.
Speaker 6 (27:26):
But doing it this long that I've been doing it,
I think I've been in the.
Speaker 5 (27:29):
Game probably at least sixteen years, sixteen seventeen years approaching
now you know, of running kitchens and you know, leading
staffs and performing at a high level.
Speaker 6 (27:38):
It's become a norm for me.
Speaker 5 (27:40):
And that's not saying that in any kind of way,
is not taking away from what the pressure is. I'm
just accustomed to the pressure.
Speaker 2 (27:46):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton. You
mentioned moving to thriving cities and being in a thriving area.
I want to talk about now your personal thrive. What
(28:06):
you are thriving on right now. And what drew my
eye for this interview is that you have this interesting
partnership situation with McDonald's. Can you go into details about
how you how you got that and what you're doing specifically?
Speaker 5 (28:28):
Yes, so cool. Like I said, again, who the person
that I am, you know, being as helpful as I
am working with other people. You know, my name gets
spoken about in a positive light a lot, so that
just so happened, just to shed some light on it.
You know, mcgond's reached out to me, you know, the
representatives reached out to me in reference to want to
(28:49):
put on this program. Mind you, I had five days
to put it all together. So in five days I
was able to put together everything that they wanted. And
I asked them themselves, you know, like, well how did
you how did you choose?
Speaker 6 (29:00):
How did you find me?
Speaker 5 (29:02):
And they were just saying, well, when we looked up Nashville,
you know, your name came up a lot, so they
wanted to But that's that's and that's predicated to you know,
all the work I've done while I was here. You know,
I've been on the radios, I've been on the news station.
You know, at least six times or so over the
past two years. You know, I'm thankful to that. I'm
thankful to my job or allow me to be able
(29:22):
to be on that platform. So you know, it's all
a part of the story, you know, being able to
you know, share my knowledge is like one of the
things growing up for me was my uncle. He was
on TV, he was on the news, he was on
the Philadelphia News, and I was like, man, you know,
I thought that was the most biggest thing in the world.
And it's like, you know, one day I want that,
you know, in all my career. You know, it didn't
happen until later on, but it's like, you know, will
(29:43):
that be something for me? You know, I started to
you know, sometimes you get up and down. I'm not
going to say everything's always you know, always at a
high level. You know, like I said, that pressure can
get to you, you know, wanting to perform. So you know,
over the years, you know, I would think like maybe
maybe that's just not my path, you know, maybe that's
not going to happen for me, and that's okay, you
know I said to that, and then this came out
of nowhere, you know what I mean.
Speaker 6 (30:02):
It came out of nowhere.
Speaker 5 (30:03):
They reached out to me, and I was just in awe,
Like what a lot of people may not understand. It
was a real emotional moment for me right prior to
putting on that event, right before we started. You know,
I had to you know, get myself together because it
came full circle. As I'm sitting there, you know, they
reading out my bio, They're telling the people about who
I am. You know, for me, it was a real
full circle moment. It was like a moment of another
(30:24):
goal that's accomplished. And every time I accomplished a goal,
you know, just I feel fulfilled on the inside. So
it's big for me.
Speaker 2 (30:30):
Yeah, so what what what did you do there? Talk
about the things and the cuisines that you created while
being there.
Speaker 3 (30:43):
Give us a little backstage if you can.
Speaker 5 (30:46):
Yeah, no problem. So they reached out to me like
pretty much what I was to do is to take
the MC Chrispy Chicken rat and wanted to remix that.
So that was the thing. They like to bring culture
and you know, like some remixes and.
Speaker 6 (30:58):
Bring that together.
Speaker 5 (30:59):
And what that is is take traditional things and then
you know, remix and change them up. So the thing
that was given to me was the Christy Chicken wrap.
So what I did was I took that and what
I did was I made a Umami Mcchrispy chicken letuce wrap.
So what I did was again taking that Asian cuisine
that I learned, those flavor profiles, those things that we
had there. You know, I took that and I applied
(31:20):
that to uh Chrispy Chrispy chicken. So taking that and
doing it and doing so and MINDI this is one
of my favorite dishes that I love to enjoy, so
I knew like the people would enjoy it because it
was one of my favorite things to prepare, you know,
in other in other ways. But taking that and allowing
myself to you know, change something and do something different
with the you know, something that we see as fast
(31:42):
food or something that's you know that that's real easy,
and just wanted to elevate that dish and create into
something different. And it was well received, you know, a
lot a lot of positive comments about it, and people
were still talking about it. You know, people still want
me to make some more of it, you know, as
they as they do. And I love that part about
it because you know, if you think about it. Like
an Asian cookery, mami. Umami is the perfect blend of salty, sweet, sour,
(32:06):
and spicy. So it's like it gives you. It's a
perfect balance of flavor. And that's what that is, and
that's what I wanted to present because I think that
in bodies who I am, you know, I try to
take things, what I've learned and put it all together
to make that perfect dish. So you know, it's always
something that I'm striving for. But you know that that's
what went on during that event.
Speaker 2 (32:25):
You're listening to the morning Experience on LIT, Welcome back
to the Morning Experience.
Speaker 3 (32:32):
I am Marque Slupton.
Speaker 5 (32:34):
A lot of the restaurants that I've worked at here
in Nashville, you know, I've taken that well, like I said,
that Asian cuisine and kind of put a spin on
it and put a little take Southern comfort with inspired
with global inspirations to create these dishes that I have done.
You know, I've done different type of Asian dishes for
a lot of places that will normally not have those dishes.
So I think that it is a lot of my
(32:55):
knowledge and what I've learned, that passion for it and
trying to brush that to other people.
Speaker 2 (33:01):
So do you see further opportunities in the future with McDonald's.
Speaker 3 (33:07):
Would they possibly take.
Speaker 2 (33:09):
This, uh, you know, to to expanded menu the domestic
and abroad.
Speaker 6 (33:16):
Well, not not too certain about that. I know it
was for the event, uh and I'm not sure if
I can speak to that.
Speaker 5 (33:22):
But if they did, you know, we can have some
other conversations, you know, about things moving forward. I would
love that. I would love to be able to say
that I had something to do with a new menu
item or a flavor, even if it's for a limited time,
you know, I would I.
Speaker 6 (33:35):
Would love that.
Speaker 5 (33:36):
But that's not so to speak what that was about.
It was really about the event. They doing a tour
of different HBCUs, So that's what's about. It's about highlighting
the chefs. So it's about a chance to highlight myself,
you know, and give back to the community and you know,
give them some type of you know, a different take
on certain some of the things that they get normally
that they can purchase.
Speaker 2 (33:56):
Well, I'll tell you this, I would be more likely
to that versus the Mick rid And it might not
be just.
Speaker 5 (34:05):
Me, but.
Speaker 2 (34:08):
So so now at at your two current places. Now
you're at our kitchen and cocktails and Link Social kitchen.
So what story are you trying to tell through the
menu and through the atmosphere?
Speaker 5 (34:26):
Okay, so so through there the menu is already Like
I said, I have my partner that we work together,
you know, the one of the owners. You know, he
developed the menu. You know, I'm just recently coming on
board with them. Uh so I'm doing so I haven't
really changed anything menu wise.
Speaker 1 (34:41):
You know.
Speaker 5 (34:41):
Right now. What we're doing is we're just you know,
working on enhancing the menu with certain things and moving forward,
you know. Going into the fall, were looking at, you know,
to revamped the menu a little bit and make some changes.
So I'll see some more of my inspirations. But what
I would like to do is, you know, right now,
I'm in the phase of my career where I want
to teach others. I want to help business grow. So
that's the main goal of what I'm trying to do.
(35:02):
I'm trying to grow. I want this to be the
biggest hospitality group not only in natural but in other cities.
So I want to take I want to take my
knowledge because I'm more than just a chef you know
what I mean. I know, I know business because that's
what I want to shipping the rik for.
Speaker 6 (35:15):
I learned business and I got my business degree.
Speaker 5 (35:17):
Then I also got my culinary degree, so you know,
those two things and it was all playing hand in
hand in terms of you know, running restaurants and establishments.
Speaker 6 (35:25):
So you know, it's a model that I want to create.
Speaker 5 (35:27):
What the goal is for me now is to make
this the model restaurant that we can take and have
in other cities.
Speaker 2 (35:35):
So as a district manager, how do you balance business
leadership with culinary creativity?
Speaker 3 (35:41):
Then?
Speaker 5 (35:42):
Okay, so what I do is I'm I'm still I
co have worked you know in my chef uniform. I'm
still a chef at heart. I've spent a lot of
my time in the kitchen, you know, working with the team,
because I think that's the heart and soul of it
restaurants and art and soul is the kitchen. You know,
that's what people are going there for, you know, about
the experience. So my creativity has been more so in
(36:03):
the fine tuning of the staff that we have in place,
because a lot of them have a lot of potential
and I just want to grow that and The thing
is I want to take people and then when they're
done working with me, that they progress on and next thing, you.
Speaker 6 (36:15):
Know, they're the next ones running kitchen somewhere.
Speaker 5 (36:18):
Because what happens is when I do this is that
I make an imprint on people. And what it does
for me is that it expands my culinary food print.
And that's what I'm all about. And when I say that,
it is like, you know how we say, you know
my food print is you know, like if I help
you know, you develop in any way, taught you one
thing that you can carry on and go somewhere else.
(36:38):
That I feel like is something you're a branch or
olive branch off of me. You know what I've been
able to give to you. And that's what I get.
Speaker 6 (36:44):
The real of satisfaction with.
Speaker 5 (36:46):
It's not really so much in creating a new dish,
because you know I can do that, you know, I
just I'm confidently I can do whatever needs to be done.
I can cook anything. I feel as though, you know,
and that's nothing against me. It's just I have a
lot of experience in this business, and as you get
it further along your business, you should feel confident in
that what you can do, and I'm very confident in
my ability to be able to create.
Speaker 2 (37:06):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton.
Speaker 5 (37:15):
But right now it's just really about development. I think
development is key to this. I think, you know, creating
a sustainable business and something that's thriving and pushing the
envelope forward was best. So that's what I'm really trying.
That's my focus right now, and that's what I'm trying
to do. It's took fan.
Speaker 3 (37:32):
I'll tell you this.
Speaker 2 (37:33):
The football connections here between culinary, between the culinary world
and the football world. It's just it's very funny to
me right now because you brought up the tree and
as I'm listening to you, I'm like, man Chef Truesdale
has like his own version of a Belichick tree. I
(37:55):
mean so so like you have your disciples that learn
and and that probably are carrying your style on to
other places. So so so, being sixteen years in, now,
what do you see the future of food the technology,
sustainability culture? Like, where do you see the future of food?
Speaker 5 (38:21):
I think people are going transitioning more so, you know,
it used to be at one point. It's a prestige
of you know, going out and celebrating and having going
to the high end type of places.
Speaker 6 (38:32):
You know.
Speaker 5 (38:33):
I think it's about having that balance of being able
to give someone an elegant meal and having it to
be not to break the bank, you know what I mean.
Speaker 6 (38:40):
It's just to find balance.
Speaker 5 (38:42):
That we all want to go out and want to
enjoy things. And I've seen a lot of people they
enjoy going out to eat, They enjoy you know, celebrating.
In short, they enjoy doing certain things because it's a
good feeling if you think about it. You know, food
is one of those things that bring people together. You know,
I could say hey, you know, if you think about it,
back in the day, we will say, hey, somebody, I'm
cooking out, you know, coming over. Think about how many
(39:02):
people you can get them there? They know it's everybody's entertainment.
It's a good time. Yeah, that's what I'd like to bring.
And I think that people want that enjoyment when they
go out, not to something where they got to be
so much concerned about. Ah man, there's so much money
that it costs to it. So it's like taking taking
that elevated high end side of things and bringing that
to the average day consumer is a really thing that
(39:23):
will be moving forward. I think it'll be more so
about that. It'd be less and more so about all
the high end places that are really extreme in terms
of the price points and you know, like what you're getting,
but you'll get more places that are real different and unique.
You know, you'll give a lot of fusions of things,
more so than ever I think now because our cultures
are blending from different cultures and different backgrounds from everyone.
(39:45):
So I think that's gonna show us real strong face
and the food that's being presented.
Speaker 3 (39:50):
Yeah, you talk about blending.
Speaker 2 (39:52):
Back home, there's this uh Laotian Mexican infusion place that
that that that has that has just become one of
my favorite places to visit when I go back home
because I'm like, just just the combination of flavors and
foods and spices that they use. It's it's just so
so unique. It just it just really brings brings every
(40:16):
dish to life. So if you could cook one meal
for anyone living or dead, Chef Trusdelle, who would it
be and why.
Speaker 5 (40:29):
It'll be for my grandfather he passed away during my
time while I was in college.
Speaker 6 (40:35):
Uh he didn't. He didn't get a chance to see
what I'm doing now.
Speaker 5 (40:38):
So it would be the because he got to understand,
you know, like it used to be times where I'm
on my way going to school, I used to be
I'm not say leap, but I would be, you know,
I would be there. I would wait, you know, waking
up and you know, having him cooking breakfast mondu before
he goes to work and doing the hard work that
he's done, but still making sure that you know, I'm
taking care of you know, the mills prepared for me.
I want to be able to give that out. I
would love the opportunity to be able to give that
(41:00):
back to him. And I know that's not as far
you know, that's not here, but in this scenario, that
would be the person I would cook for because I
want him to see all what the what he inspired
and what I became.
Speaker 2 (41:11):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque s Lupton. What
advice would you give to young chefs who dream of
turning their passion into a career much like yourself?
Speaker 5 (41:32):
Keep going. That's the biggest thing I could say, because
the reason is I say keep going is because there's
not going to be every day is not going to
be a day where it's perfect. You know, you strive
for perfection. You may not get it every single day,
but you got to keep going and keep pushing forward.
And the one other thing is, you know, you got
to make sure that you learn something new every day.
(41:54):
This is an industry where you know, and and I
say this to people all the time, is that you know,
being in the call and industry, this is one of
those where you can get you can see instantly each
daily you can accomplish something and get the reward of, hey,
I just learned a new technique, or I just learned
a new way of killing a potato or dicing the onion.
You know, just things of that nature. You know, you
always can learn something new every day. And as the
(42:16):
years go you'll see how it'll started from here to
not knowing much as to how much you do know
and now other people wanting to learn from you. It
just carries it on. So I think that's the best
thing I can do. Keep your head down and keep going.
Speaker 2 (42:30):
You you brought up dicing an onion, and I had
I had to chuckle there because the way that I
dice up my onions and the way that I dice
up my peppers and everything, you taught me that. Uh
and and the crazy thing is is that I passed
(42:51):
that along to to my wife. I passed that alog
to my daughters now, so so I guess I'm like, officially,
you know, a part of your belatick tree.
Speaker 5 (43:03):
Here there we go.
Speaker 2 (43:05):
But that's awesome, oh man, And like it it works
because I remember vividly because I saw you, saw you
diicing up the onions. It was a homecoming and I
was like, why are you doing it like that? And
(43:25):
you said, well, if you cut him like this then
then you won't get the tears. And I was like,
oh and straight up boom. You know, been been doing
it ever since. So so a Brandon for for yourself,
excuse me, chef Chef Trusdale, for yourself. Look looking forward
(43:47):
five ten years from now, do you see yourself, you know,
like a like a celebrity type chef, like a Google
Gordon Ramsey type thing. Do you see yourself expanding to
multiple states? Where where does this dream? For chef Trusdale
(44:10):
continue to go from here.
Speaker 5 (44:12):
Right, good question, you know, because the thing is, it's
one of those things that I asked myself because you know,
like I said, I made the plan out to be
an executive chef. I got that. I got to that
very quickly, you know what I mean. It was always like,
so what's next? You know? For me, Uh, what's next
is being able to do something for my family, something
I can carry on for my family is like one
(44:32):
of the end goals for me. Being able to it's
the family owned business. If it's something for that, you know,
I want something for you know, my kids, you know,
for you know, my family to be able to carry on,
because the thing about it is, you know, we don't
live for ever, but you know, the the name can
carry on. I feel so it's so important to me
to you know, for my for my name and what
(44:53):
I've done to be I don't want to be remembered,
and I want to be remembered in a great way
and in some of those great ways of doing it
is creating you know, maybe a business for family where
they can carry that on and the name of the
family can carry for traditional you know, for years to
come and you know, for me next five or ten years,
you know, I plan on I'll still be you know,
working and doing what I'm what I'm doing in this capacity.
(45:17):
But I think at a larger scale, I think I
would be in multiple cities. I will you know, my
food print will travel to you know, other cities in
different places, and so I can touch more people because
I think I have, you know, a skill set and
I'm blessed with the gift of being able to give
others comfort and the food that I prepare for them.
And you know, even my style of cooking, you know,
(45:38):
some of my recipes, some of my flavor profiles, you know,
I think those are good. Over the years, I found
some things that are really good and I want people
to experience that. So that's what that's what I see
myself doing.
Speaker 2 (45:48):
You're listening to the Morning Experience on LIT. Welcome back
to the Morning Experience. I am Marque Slupton, folks. This
is yeah, Brandon Truesdale.
Speaker 3 (46:02):
Just a kid from Philly.
Speaker 2 (46:04):
So where do you go from here after reaching your goals?
Because I feel like that's uh that that's not a
conversation that has had, you know, especially for for black men.
You know, it's it's it's the grit, the grind to
go to go to go, you know. And for you,
(46:24):
you said that you've reached the goal, you know, a
whole two years before, so you know, at this point
you're kind of in plus territory right now, which is
a beautiful, blessing thing.
Speaker 3 (46:35):
So where do you go after reaching your goals?
Speaker 5 (46:40):
Where I go on vacation, I want to track. I
love that. I want to relax.
Speaker 6 (46:46):
I want to I want to relax.
Speaker 5 (46:47):
I want to be still making money while I'm sitting
on a on a beach somewhere, relaxing, you know, just
taking it all in. I think, you know, as we
get older, you know, we start to grow an appreciation
for you know, just you know, being on earth, you know,
being here. I think, you know, being more grounded into
those things, and you know, focusing on those things. I
think it's a great, beautiful thing. And I think that
(47:09):
that's where all the hard works. I always had this
mentality that I'm gonna work really hard in my younger
years so that later on I could just sit back,
relax and I can enjoy the fruits of my labor.
So that's where I'm at I'm getting to there. I
kind of and I say I passed my peak because
I don't think that at all, you know, but I
do think that, you know, I'm at that point. I'm
trying to see, you know, the long I see the
(47:31):
long game. I see what the long game, and I
say that necessarily end, because I don't. I don't really
look at it as an end. I just look at
it as a continuation on. If it's not through me,
it's through someone else that I've given some.
Speaker 6 (47:42):
Skill set or some knowledge to and it's carried on.
Speaker 5 (47:45):
So I'm always going to see that part of things
because people, you know, I've taught a lot of people
that are younger than me. So I'm always going to
see that, you know, as it comes up, and see
how people develop and grow. And that's always gonna be
fulfilling for me. But I do want to you know, travel,
you know, enjoy some of those things. I've worked a lot,
not at all. I'll tell you what, It is not
easy at all. Nothing about this was easy, and you know,
(48:06):
I want people to understand that too, you know, especially
those young chefs. It's not easy, but it's rewarding when
you actually accomplish these things that you try to accomplish.
So I always tell people, set them goals, achieve them.
It's a rewarding feeling when you are when you're a
ready to do.
Speaker 3 (48:20):
That, A man to that. Folks.
Speaker 2 (48:24):
This is the Good Morning Experience. Thank you for joining us,
and just I hope that you were able to pick
up what Chef Trusdale was putting down. Chef Trusdale, I'm
going to thank you again for coming up on the
Morning Experience. We do these things on Friday called the
Melanie Report. It has it has a monologue onto it,
(48:49):
and I really want to bring you in on a
panel when we start discussing food and cuisines and everything,
because I feel like you are a plethora.
Speaker 3 (48:59):
Plethora of knowledge. Brother.
Speaker 2 (49:01):
This this was a treat for for myself. Again, thank
you so much for coming up on the show.
Speaker 6 (49:08):
No problem, Thank you for having me.
Speaker 3 (49:09):
Oh absolutely absolutely, I had to. I had to.
Speaker 2 (49:13):
I felt like if I didn't do this, I would
disappoint miss die uh and shout out shout out to her.
Speaker 5 (49:22):
Folks.
Speaker 2 (49:23):
Again, thank you for joining us on The Morning Experience.
The Midday Show with Autumn Joy Live is up next.
Speaker 3 (49:31):
Have a good one.
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