Chef Teach: Hustle, Heat, and House of Mac

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:00):
Last week on Unglossy bun dude took his kid.

(00:25):
Kid was probably five years old, he was on top of the bus,
jumped off the bus on a tablewith his kid and then drank a
beer out of a bowling ball fromthe top.

Speaker 4 (00:36):
I'm tom frank.

Speaker 1 (00:37):
I'm jeffrey sledge and I'm bud b welcome to ungloss
real stories, unfiltereddialogue and the voices moving
culture beyond the gloss of hypeand headlines.

Speaker 4 (00:47):
So buckle up.
Unglossy starts now.

Speaker 1 (00:51):
We are back for another episode of Unglossy.

Speaker 4 (00:54):
Yep.

Speaker 1 (00:55):
But before we dive in to today's guest, I got to ask
what's new, what's?

Speaker 3 (00:58):
going on.
I feel good, this is my likesecond show, so I can't act like
I'm a newbie, no more.
Like I'm here now.
You know what I'm saying.
So it feels good, though, likeI'm getting my life scheduled
around these recording times anddates for consistency, so it
just becomes a part of the normat this point.

(01:18):
So that's yeah, yeah,absolutely, which is cool for me
, because I like having to notdo anything for this, like
because I got to record at thecrib so I can't be going nowhere
.
I can't be like no, I can't doit, I can't pull up right now.
No, somebody else got to dothat right now.
You know, I got to go recordthe show I got to go record the

(01:41):
show.

Speaker 4 (01:45):
I don't know how long I'll be able to use that shit
for an excuse to get out of shit, but for now.

Speaker 3 (01:46):
I ain't going to lie.
For now it works.
Run with it.
It works Because today's acrazy day too, like I had to get
up early to get that set up.
But today is actually the firstday of our debut Kevin Durant
burger here at Trill Burger.
So we are one of the firstcollaborations that Cameron
Durant actually has with anyonein Houston since he was traded
to the Rockets.
So we have our Easy MoneyBurger Meal that starts today,

(02:09):
as well as the pre-order t-shirt, because we know Cameron
Durant's an international star.
People from everywhere wouldwant to be connected to Cameron
Durant in any way possible.
I'm just excited to be fun as aRockets fan to have him coming
to the city.
I'm excited about the potentialfor our team this year.
You know we already had veryhigh levels of potential, but

(02:30):
it's even higher now.
The expectations and then, too,to be one of the first people
that he and Rich, his partner,call and be like yo.
We want to hit the groundrunning in Houston.
We want to start with JoeBergers.
You know it says a lot aboutnot just the relationship that
we have personally, but says alot about the brand.
Rich and Kevin are partners inBoardroom you know what I'm
saying which is focusedprimarily on entrepreneurship,

(02:52):
the fact that, of all the peoplethat they're going to
potentially collaborate withbecause obviously the Rockets
have team sponsors and he's gotsituations with Nike and other
brands that he works with but tobe able to be one of the first
to collaborate with him inHouston, and it's for charity,
it's all the money raised goesfor charity, for Hill Country
Flood Relief.
Wow, that's fantastic.

(03:13):
And you know he played at UT inAustin, which that's right
there next to Hill Country, sowe thought it was a good way to
hit the ground running in Texas.

Speaker 1 (03:21):
I forgot.
Yeah, he's back home almost.
I know he's from my area, buthe's also.
He's a texas guy in terms ofcollege, all right.
I gotta ask, though, what?
What is the burger?
What is the meal?
Can you tell us that?

Speaker 3 (03:32):
yeah, it's super simple.
So the easy money burger is uh,american beef, slice of
american cheese, dollop of mayo,dollop of ketchup and a couple
of pickles on a potato bun.

Speaker 4 (03:43):
That's very easy, that sounds good, very simple.

Speaker 3 (03:45):
A kindergartner could create this burger.
So you know what I'm saying.

Speaker 1 (03:49):
I'm glad we didn't ask I mean this is kind of the
perfect uh, the perfecttransition to who we're about to
talk to today, because I'malready hungry and we're only
going to get hungrier here.

Speaker 3 (04:00):
So today on unglassy we're going to get real.
Hungry, we're going to get,we're going to get real hungry
with this.

Speaker 1 (04:04):
We're going to get hungry.
We're going to get hungry.
We are joined by Chef Teach,aka Derek Turton, the man who
went from managing global musicstars like Pickbull to serving
up Miami's most crave-worthycomfort food.
After returning to his culinaryroots in 2013, he launched
world-famous House of Mac inWynwood, winning over fans with

(04:24):
bold, soulful dishes like jerksalmon pasta and his legendary
mac and cheese.
I love a good mac and cheese.
With locations across Miami, afully mirrored plant-based menu
and nationwide shipping, chefTeach has turned House of Mac
into more than just a restaurant.
It's a cultural movement builton flavor, community and
creativity.

(04:44):
Welcome to Unglossy the chef.

Speaker 5 (04:47):
I appreciate you, man .
Thank you for having me Bungwhat's happening.

Speaker 3 (04:51):
How you doing.
Chef, chef man, thank you somuch for joining us.
I'm excited to hear you, asalways, to tell your story.
I made sure I ate before we didthis, because it's very
difficult when people that have,like yourself, a real passion
for food and cooking.
They tend to make peoplesalivate, just to be honest, if

(05:12):
you haven't already eaten, andeven if you have.
So I wanted to kind of at leaststave off the eventual hunger
that would be created by youtalking about this journey.
But thank you for joining ustoday.
My brother, I'm excited to haveyou on the show.
Appreciate y'all having me.

Speaker 1 (05:27):
I am kind of curious to understand.
You've had kind of afascinating career right.
You were managing global musicand now you're in the restaurant
business.
Tell us a little bit about howthat started.

Speaker 5 (05:38):
So it's been interesting.
I started off actually I wentto culinary school in 98.
I didn't even finish but Istarted in culinary school.
I I my first restaurant I had.
My first job was in arestaurant hated it actually
like working for somebody.
First job was in red lobsterand then, um, but the good thing
that came out of that is I metmy wife.

(05:58):
My wife was a server at thetime and I was a.
I was a cook expo whatever.
So you know that was a.
That was a good thing that cameout of that.
But it was a cook expo whatever.
So you know that was a goodthing that came out of that.
But there was a guy namedDewberry.
God bless his dad.
He got murdered about 10 yearsago but he used to come in the
restaurant all the time.
He was a popular promoter inthe area.
He liked my charisma and heoffered me a job.

(06:21):
First he offered me a job aslike a security dude because I
was kind of big back then heoffered me a job and then once I
started working with him assecurity, he was like I had too
much charisma to be doing justsecurity, so he sent me out to
start promoting in colleges andstuff like that.
I went out, started doingbasically street teamwork.
That's how I kind of got myfoot into entertainment, because

(06:43):
the thing is would run intolike the Def Jam reps and the I
run into all the label dudes,but like it was like a different
kind of promotion.
Right, cause, like when you,when you're doing parties, like
you basically promoting tosurvive, cause if you don't, if
you don't promote and your partyflop, then y'all make no money.
You got to hear all.
So I realized that like I wasoutside like every day, every

(07:04):
night.
You know we were like reallygoing hard and like the label
dudes was outside, like when anartist was in town or like you
know what I mean, like you wouldsee them every now and again.
So you know, like I was, like Icould do that.
But my, I got into the musicbusiness on Karma.
Like one night I was outside.
I used to have this club inMiami called Amnesia.
That was a club with like notop.

(07:25):
I've been there, I've beenthere before.
I was outside the club promotingand basically found this dude's
two-way pager, jeff Sanchez,and didn't know who he was or
whatever the case may be, but hewas, you know, texting the
pager like yo, you know, wait aminute in the pager like yo, you
know, wait, you just found it.

Speaker 1 (07:43):
Like you just found his page.

Speaker 5 (07:44):
Well, my homeboy found it and brought it to me
because I was like hustle man atthe time, like they know, I
could get anything turned on,you know I.
You know I was, uh, I wasselling two-way pages, calla was
selling like burnout.
Uh, next tells like we was justall in hustle mode back then
and, um, he brought it.
My man found it.
He found it in the club andbrought it to me and I I
basically took it for him.
It was like yo man, get a manback.
It's paging.

(08:05):
But I didn't know who the dudewas.
He was paging it and all ofthat.
I returned it to him.
I met him at the Marlin on thebeach, returned it to him, come
to find out he was like amarketing director for Luke
Records and you know, come on,man.
And so I gave it to him.
And then, but now, like everytime he would be out, I would

(08:26):
see him out and he would see mywork ethic and he would see like
I was there when he got there.
I was there when he left and hewas about to move back to New
York.
His wife at the time was likethe GM for Fat Farm or something
like that, and he was about tomove back to New York so he was
looking for somebody to step inat Luke Records to cover his
spot.
So he offered me a job at LukeRecords.

(08:48):
I talked to Dewberry, got hisblessings and then that was kind
of like my first intro to myfirst crash course in the music
business.
So I jumped in.
I was like 2000,.
I want to think, I want to saylike 2000,.
2001.
Yeah, and that was like myfirst job in the music business.
And then you know, like it'scrazy because I started working
for Luke and then like two weekslater, I want to say we went on

(09:09):
like a 52 city tour and thefirst person that Jeff
introduced me to when I walkedinto the office he was like I
want to introduce you to thiskid, cuban kid he had.
You know he's from he's, youknow he's from a neighborhood,
you know braids, you know likewhatever.
But he looked like a white boywith blue eyes but you know he
spit right and that was Pit.

Speaker 1 (09:34):
And so I met Pit, and we're talking about Pit Bull
for anybody who doesn't know,yeah, yeah.

Speaker 5 (09:37):
So Pit was signed to Luke at the time and you know we
went on tour.
You know we built a brotherhood.
We went through a lot of thingson tour, learned a lot of
things, a lot of things on tour,learned a lot of things, a lot
of firsts and stuff like that ontour with Luke.
And you know Luke is like oneof my.
You know Luke like you knowwhat Luke means to me, because
you know, like to this day, likeI could tell Luke like yo, I
need some advice, or like youknow, just, I can get him on the

(10:06):
him.
I'm like one of the go-topeople that they call to try to
get things moving, because wejust have like a friendship, a
brotherhood, like that.
So you know we went through thewhole school of Luke and then
in 2001, it was a lot of thingshappened.
You had Aaliyah passed away inAugust and you had it was a
popular DJ in Miami named UncleAl.

(10:26):
He passed away on September10th and then September 11th,
9-11 happened.
So it was just a lot of stuffthat was happening and then Luke
was like man, it's too muchgoing on.
I'm going to shut down untilthe end of the year and you're
welcome to come back, but I needa break.
So basically he shut down Sametime Pitt had got out his

(10:48):
contract and then, because I hadbeen doing, I toured the
country with Luke now.
So, like now I had connectionsin LA and I had connections in
New York and I had connections,and you know, all over the all
over the country.
I started my national marketingteam, big Mouth Marketing, and
then I started doing likepromotion, like national
promotion.
So I elevated from doing likelocal street team stuff to like
doing like national projects.
So then I picked up Bad Boy andI picked up Rockefeller.

(11:11):
I picked, you know, all themajor label stuff.
I was kind of like that guy inMiami.
But I met Bun B, bun B inHouston.
I was, I was in Houston with,with, with Pit, for a show
through my man, lump shout outLump.
I met Lump, I met Bun throughthere and then you know, so it
just me and Bun.
You know, from the time we metit just always.

(11:32):
You know we just kind ofclicked and then anytime Bun
would come to Miami he would hitme and you know if I'm out
there, vice versa, whatever thecase may be.
But in between all of this stuff, like when I was in the role
with Pitt, when I was doingmusic, and so fast forward I'm
sorry, fast forward with themusic stuff.
Brian Leach, he's the one thatinitially signed Pitbull to TBT

(11:53):
Records.
Eventually he kind of went offand he started his own label,
polo Grounds Music.
So when he started the label hebrought me on as VP to help him
out with that and we hadHurricane Chris, we had Yo Gotti
ASAP, rocky, everything ASAP.
We signed Jock, like we had abunch of stuff going on over
there.
So, like you know, I had apretty decent run on the music

(12:17):
side of things.

Speaker 1 (12:18):
Sounds like a great run.
Yeah.

Speaker 3 (12:19):
Yeah, I got a couple questions on the music side and
this is just a kid in me, I haveto say, even though I'm
probably older than you.
This is the kid in me.
You went across the countrywith Luke, right, which means
you've seen Luke in, let's say,the most urban of environments

(12:40):
and then the most milquetoast ofenvironments.
I would say, right, you playedblack colleges and white college
crowds.

Speaker 5 (12:50):
Yeah, we used to call it the Chitlin' Circuit.
I've done everything from.
You know what the Chitlin'Circuit is.
The Carolina is everything.
We've done all of that.
We've gone to the most.

Speaker 3 (13:03):
So who got wilder is where I'm getting at.

Speaker 5 (13:06):
You know what's crazy .
I remember one time we were atlike a Air Force base in the
Carolinas somewhere and then,like this chick actually got on
the stage and like wowed out.
She actually gotcourt-martialed and all of that
because you know she was justdoing too much.
But it's just Luke, he has away of just bringing them out
Like you know what I mean Likewithout even no effort, it's

(13:30):
just because his reputation andeverything else.
But it's just like I would.
I would say I would probablysay the others like you know
what I mean.
Cause it's like when you, whenyou, when you go to like the
hood and stuff like that, youknow you got, you got people
that's going to show out.
But I think, like I think it'slike when you go to some of
these more blue-collar placeslike a military base, you ain't
expecting a soldier you knowwhat I'm saying to come on a

(13:52):
stage and start popping it.
You know what I mean.

Speaker 4 (13:58):
So yeah, I mean, you know it's been interesting,
Interesting is a good word, yeah, interesting.

Speaker 3 (14:01):
And you work with Southern artists, you work with
East Coast artists.
You know what I'm sayingMidwest artists, artists.
You know I'm saying midwestartists.
You know I'm saying what's thedifference between taking
someone that's so deeply steepedin personal culture like a pit
bull, and trying to get theindustry to understand how this
guy is viable in the space, asopposed to somebody that's so

(14:24):
deeply embedded in the culturelike a Rocky, like I'm sure
there's pros and cons in tryingto win.
Jeff can probably speak to someof this too.
There's some artists that youhave that just have a bed of
talent Like you just know.
This person's got it, but it'snot going to be the easiest sell
.

Speaker 5 (14:41):
I think for me, and I think my approach with working
with artists is just, first andforemost, just understanding
it's not one size fit all, right.
So pitbull is totally differentfrom yogati, yogati is totally
different from rocky.
And then just the marketingside is just trying to just
figure out, um, just how to likeorganically tap into the vein
of whatever their core audienceis right.

(15:03):
And I think, like with metaking approach, because you
know some people they just tryto they take a one size fit all
approach and it's just like youjust try to do this cookie
cutter approach and that youknow like that wouldn't work for
Pit, because if you're going tothe same clubs with Pit that
you're going to for Rocky,you're going to say that the
record's not working.
You got to go find his audience, right, like have to go to the

(15:26):
spanish station, you might haveto go to the top 40 station or
whatever, and that's not on yourregular route.
When you're working in yourgoddy record, it's not on your
regular route.
So, right, I think I learnedthat earlier on and I think,
like also because I started offwith an artist like luke, luke's
records weren't liketraditionally, like the easiest
records to work, like we reallyhad to work records because I I
realized that when I startedworking like jay-z records and I

(15:48):
started working like def, jamrecords and stuff like that, it
was just like I was justservicing records because they
already want these records.
When I was working luke'srecords, I used to have to go in
sell a story.
I would have to like, you know,build, you know real relations
with people where I could likeget 30 seconds of your time to
sit down and really you know,spell, spell this out and show
you how you can, you know therecords, this amount of BPM,

(16:10):
just what you mix it with, andlike really really work them.
Like I had to like really workrecords and I think because I
came from that and it wasn't theeasy way, it made it easier for
me.
When I started like working ondifferent types of records, like
with Rocky, for instance, whenI started working with Rocky,
rocky already had like.

Speaker 4 (16:31):
Rocky had like a cult following already.

Speaker 5 (16:32):
Like I, you know, rocky was like a dude, sounded
like he was houston.
You know, when rocky first cameout, he he sounded like he was
from houston but he was fromharlem.
And then, but he, you know, buthe was on his fashion and like
you know what I mean.
So it was like you know, I'mwalking around and like, um,
like, like, like working andstuff, and it was like people
working with A$AP Rocky, like hewasn't even mainstream, like
that yet.
So it was like it was crazy tome because, like, how you even
know about a dude like that?

(16:52):
And he ain't, but it's like hehad a whole internet stuff.
And then with Pitt's stuff, itwas like when I was working the
team nationally, I had dudesgoing into clubs and they like,
oh, it's not working.
And I'm like, yeah, but whatclub did you take it into?
And then I had to, like youknow, I had to like, lean into
dudes and like, say, like,listen, you got to step off your
route and you got to go do thisand that third.

(17:13):
And then when they made theadjustments, then it's coming
back like, oh, yeah, theMexicans over here.
You know, like Texas was a huge, was my approach Like just not
one size doesn't fit all, andthat's kind of what worked for
me in terms of, like, workingrecords, absolutely.

Speaker 4 (17:34):
And understanding artists.
I got a funny Rocky story.
So I lived on 123rd betweenLennox and 7th.
You know, some A$AP guys liveda couple of doors down from me
so I, you know, I see themkicking.
I see them down town kicking,sometimes Like the under ASAP
guys, not like yams in them.
And one day I was walking upthe street going home and this

(17:54):
kid is coming towards me on hisbike and he's wheeling down the
block.
Right, I'm walking against thetraffic, he's walking towards me
, he keeps coming.
I'm like is this dude going toturn?
Keeps coming.
I'm like, is this dude going toturn?
Keeps coming, keeps coming.
Literally, maybe two feet.
He kind of does the wheelie dip.
He's like you suck-ass nigga.
And it was Rocky.

(18:14):
Rocky almost hit me with a bike.
That's my ASAP story.

Speaker 3 (18:19):
So y'all playing chicken on the block, that's
what you're doing.

Speaker 4 (18:22):
Tell another story.
I was like, oh it's RockyWheeling down the block.

Speaker 3 (18:27):
That was an interesting time, obviously, for
us here in Houston.
Right, like, some people werekind of torn about it.
Right, I understand how theculture works.
Like I understand that somepeople in different generations

(18:50):
hip-hop in a time where theSouth really had more motion in
the culture and was moredominant in terms of visibility
than it was in terms of having aNew York person to look at and
look up to and be like yo,that's the vibe, this is what's
popping.
I want to be a part of that.
For him it was Southern culture.
You know what I'm saying and Iremember being like.
You know, I had people likeLord Jamar, like, look out for

(19:14):
me when I was in New York andhelp me understand the city and
the culture so I could navigateproperly.
So, by that aspect, I feltobligated to do that for Rocky
Right.
Right, if you fell in love withthis culture and you want to be
a part of this culture, let meshow you how the culture should
be seen.
This is this, that is, thatthis is how we represent certain

(19:36):
things.
So if somebody is going to doit, he can do it properly, cause
I remember being an artist andbeing rejected by certain elders
in hip hop culture because Iwasn't from New York you know
what I'm saying and wasn't fromNew York you know what I'm
saying and wasn't allowed acertain entry point into East
Coast hip-hop culture and Inever wanted to be a
representative of that becausePimper and I were very resentful

(19:56):
of that.
That's where the whole idea ofcountry rap tunes comes from,
because we were literally it wasliterally a public statement
made that if you weren't fromNew York, you're just rapping,
you're not a part of hip-hop.
Statement made that if youweren't from New York, you're
just rapping, you're not a partof hip hop.
So we was like, okay, well,cool, then we won't be.
You know what I'm saying andwe'll be proud of not being.
But in retrospect, we wanteverybody to feel welcome in

(20:17):
this culture.
Hip hop and black culturehonestly are two of the most
inclusive cultures on the planetand I just wanted to make sure
that I wasn't a part of denyingsomebody the beauty of what all
the hip-hop culture down here inHouston, and specifically the
South, had to offer the fans,you know.
And I got to be, honest.
So if people wouldn't have beenso stubborn, you know who knows

(20:38):
what you could have got.

Speaker 5 (20:40):
So, speaking of that Southern movement, though right,
so we also played a pivotalrole in that right.
So shout-out Brian Leach,because you know he was a great
A&R, he was able to spot talent,movements and stuff like that.
So like when I was doing streetteam stuff, lil Jon, so Disco
Rick, shout out, disco Rick,disco.
Rick hit me one day and waslike Lil Jon is looking for

(21:03):
somebody to help him work arecord independently.
And then gave me Lil Jon number.
I hit Lil Jon.
Lil Jon met me like in an alleyon South Beach with his pimp
cup and this was like those dayswhen he was like moving around
with Bishop Don Juan and allthem dudes with the cups and all
of that.
And he met me.
He shot me $500, and he gave mea box of vinyl and I think it

(21:26):
was that Play no Games record hehad with Trick Daddy and Fat
Joe and something like that andUbi and I serviced the record
for him.
But like when I worked therecord and he started moving
around me, everybody was like yo, you moving with that dude like
teaches, that dude, likewhatever.
So they had TVT.
He was on the TVT at the time.
Tvt actually had a street teamout here which was off the hook

(21:51):
Edwin and Juan and them, right,that's my guys and Booga, and
those are my guys.
But John went to TVT and waslike yo, y'all got to put this
dude on to work my record.
So they ended up splitting theretainer between because John
was the biggest artist they hadat the and they ended up like,
okay, well, both of y'all got towork the record and they split
the retainer and then John endedup hiring me personally and I

(22:13):
ended up, you know, working,going across the country working
all John's records and stufflike that.
That was another situation.
But that crunk movement is whatI'm saying.
It's like you know, that crunkmovement was, you know, john,
when I started working with john.
You remember john had that runwhere it's like everything on
the radio was either a johnrecord or produced by little

(22:35):
john and that whole.
You know yin yang twins, bonecrusher, um, uh, uh.
What was what was doing?
If we don't give a damn, wedon't give a scrappy, not, well,
scrappy, I wouldn't, I was, Iwas scrappy.
She had a room with me hisfirst time out of town.
Like I worked, I worked whileI'd be.
We don't give a damn, we don'tgive a fuck.
Scrappy, nah, well, scrappy, Iwas Scrappy.
She had a room with me hisfirst time out of town, like I
worked while at BME stuff.
Scrappy Trillville, nah, what'shis name?

(22:58):
If you don't give a damn, youdon't give a fuck.

Speaker 3 (23:00):
Nah Bo Hagen.
But what's damn, what's thesedudes'?

Speaker 5 (23:02):
names from Atlanta Youngblood Bro.
We did Summer Jam.
We did Summer Jam, I want tosay in 506.
We did Summer Jam and Johnbrought out that whole crunk set
.
We tore down 60,000 people andPitt was a part of that.
But Pitt was a white Cuban.

(23:23):
Pitt was like a US Becausethere was no genre for him.

Speaker 1 (23:28):
There was nothing for him.

Speaker 5 (23:29):
Yeah, that's kind of amazing to me a white cuban from
down south that was comfortablespeaking on um spanish on
records, right, and then, youknow, like everything in music
is about like putting it in abox, putting it in a category.
But he didn't really have acategory because he would get on
a record with usher and likespit a little bit of spanish, so
it wasn't reggaeton, but butyou know, and so like we would
go to BET and they like he's tooSpanish.
And we go to the Spanish statesand they say see, he's too

(23:50):
urban.
So we literally had to create alane, we had literally had to
create a lane for him.
And you know, so all of thatstuff was like part of that,
like Southern movement, causeI'm from Brooklyn originally,
right, so that that moment intime where you're talking about
where, like if your music wasn'tplaying on Hot 97, if your
music wasn't playing on you knowcertain things, and then North,
it's like you didn't make it.

(24:11):
And then so we were part ofthat thing where, like it
started kind of shifting to theSouth and then it started
turning to like if your musicain't playing on Hot in Atlanta,
then you ain't make it.
You know what I'm saying,because they were dominating
that space, even regionallyally,like you couldn't get you when
you're, when you're trying tosell a record and you're trying
to, you know, tell people who,if your record wasn't playing on

(24:31):
certain stations in in thatsoutheast region, like nobody
else is playing records.
So, um, you know, I I justwanted to bring that up in terms
of, like that whole southernmovement with you know we were a
big part of that I'm glad youbrought that up, because that
was.

Speaker 3 (24:46):
I remember TVT flew me out.
I don't know if it was SpringBling or what.
Tvt flew me out First classticket Because y'all were doing
it big at the time.
I know things got crazy alittle later with the label and
everything, but when y'all wereon it, bro, first class flight,
I didn't even know where I wasstaying.
We pull up to the Mandarin andthe Mandarin Oreo.

(25:12):
This was maybe within the firsttwo, three years of the hotel
even being open.

Speaker 4 (25:16):
And I get out the car and I'm like look at this class
.

Speaker 3 (25:18):
And then I and they got the whole lobby and bar sold
up.
I'm like it was the Southernistthing I'd ever seen, balanced
up against this high societybackdrop type shit.

Speaker 5 (25:32):
I'm like yo, these dudes is living a life it was an
indie moving like a like, well,you know, like steve had won
that lawsuit, that jaru lawsuit,he had gotten I think like 30
million and he, you know that's.
I think that's part of thereason why they ended up like
going under because he had, hehad won that, that, that um,
that lawsuit with the jaru thing, and then you know that's, I
think that's part of the reasonwhy they ended up like going
under Cause.
He had, he had won that, that,that um, that lawsuit with the
Ja Rule thing, and then you knowhe was moving and then I think

(25:53):
the lawsuit got reversed, so itwent from like 30 million or
like three million and then down.
Yeah, so you know that was that.
But I mean, you know,regardless of that, cbt had a
crazy run and you know there wasan independent that moved like
a major and I didn't really it'sa lot of things that, like we
did when we was over there.
That you know, because I startedat Indies, like I started with
Luke and I started with TVT,before I started working with

(26:13):
major labels, before I startedworking with Brian inside of
like the J Records building andSony building, and all of that I
worked with Indies.
I mean, I worked with Indiesand I didn't realize how much
kind of how much they were doingand how much.

(26:33):
You know, being able to haveaccess to steve gottlieb and
being able to have access theway we had in the building, I
didn't appreciate as much as Idid until we started, like
working with these majors andyou realize how many layers to
shit you got to go down and allof that.

Speaker 4 (26:40):
You know what I mean, so you know I'm glad you
brought up brian too, because Idon't think he gets the props he
deserves for the artists thathe signed and what he did for
moving the culture forward andnot being so locked in the New
York.
You know he's a straight upHarlem cat but like not be
afraid to sign like a pit orlike yin yang or john that

(27:02):
people from outside the area youknow he reached back with Rocky
but there's people would havebeen people were like why are
you signing?
A lot of people don't knowabout Brian too.

Speaker 5 (27:10):
Brian got a classically trained ear.
Brian, he has a classicallytrained ear.
It's been in a lot of meetingsI've went into and I'm hearing
certain things that I ain'thearing what he's hearing.
And then to kind of see it growfrom what it was Even Hurricane
hearing and then, you know, tokind of see it grow from what it
was, like you know, even likeHurricane Chris, and he had the
A-Bay Bay record.
Like you know what I mean, likeyou know I remember going to

(27:33):
Shreveport.
You know Bay Bay, you know BayBay.
I remember going to Shreveport.
Yeah, I remember going toShreveport and going to this
club, coco Pellies, and yeah,yeah and yeah, yeah, I've gone
to Coco Pelly 15 years, bro,damn it.
20 years I've never seen nothinglike that in my life.

(27:56):
I've never like Bebe.
First of all, bebe walks in theclub and he got like theme
music and it's like and it'slike everybody passed away and
this dude is like walking, likea fighter walks to the DJ booth
and then and this dude is likewalking, it's like a fight or
something he walks to the DJbooth and then yo, like this
dude just starts playing recordsand everything that he's.
Clap your head, everybody,start clapping, sit down on the
floor, spin around.

(28:17):
Everything he tell a wholecrowd to do.
Everybody started doing exactlywhat he was doing.

Speaker 3 (28:22):
No artist never was more famous in that building
than Bebe was.
I don't care how hot yourrecord was or how hot you were,
Bebe was the star of the show.

Speaker 5 (28:32):
Absolutely not.

Speaker 4 (28:34):
But you know like.

Speaker 5 (28:35):
I'm like yo, we in Shreveport Louisiana and I think
Smurf found Hurricane Chris andbrought him to Brian.
But it's like you know, beingout in like Shreveport Louisiana
, in this club, and witnessingthis thing and then seeing it
come to life, and then you knowwhat I mean Like it's it's, you
know it's it's, it's been a hellof a run man, it's just, you

(28:56):
know.
But you know, like a lot ofpeople wouldn't have seen that,
a lot of people wouldn't haveseen that in the artist.

Speaker 3 (29:01):
You know what I'm saying was and we'll be right
back welcome to merit studioswhere stories take the mic and
culture comes alive we're notjust a network, we're family,
bringing you smart, soulful,unfiltered conversations in this
season.

Speaker 4 (29:15):
We're bringing the heat but our biggest lineup yet.
Whatever you're into music,sports business, we got you
covered merit studios where theconversation starts and keeps
going check out our full lineup,including un Unglossy, with Bun
B, jeffrey Sledge and myself.

Speaker 1 (29:30):
Tom Fran, now streaming at
wearemerickstudioscom.

Speaker 6 (29:34):
Master the art of lyricism with Pendulum Inc.
The first school for rap.
Learn elite techniques throughimmersive lessons, real-world
exercises and guidance fromhip-hop icons.
This is where MCs sharpen theirskills and glow boldly on the
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Ready to level up, visitPendulumInccom and start your
journey today.

Speaker 1 (29:53):
And now back to the show.
So you're rolling in.
The music industry Sounds likeyou're having wild success.
Yeah, what makes you make thischange, which is a pretty big
change, going back to the worldof food, in essence?

Speaker 5 (30:08):
So it's a couple of things.
So.
So I used to cook, like forcertain people all the time,
like I, when I used to be in astudio with Rocky and I'm like
Rocky, you know Rocky was likepescatarian, so like they would,
they would get this studiobudgets and be like yo, just
give it to teach, and then Iwould cook and bun would come in
town.
Bun followed me on Instagram.
He seen my lobster mac.
He like man, I need that nexttime I come down.
And it started turning intoevery time he was in Miami.

(30:28):
Yo, I'm staying here, I'mstaying in a style and bring me
this and that third right.
So you know, the food wasalways like a way, like you know
, we were tall, we was on theroad, we was whatever the food.
I used to do these barbecues inmy house.
The food was always the way tobring everybody together.
We could go to the club or wecan go have some drinks and hang
out, but we ain't going to seeeach other kids and parents and

(30:50):
families and whatever.
So the barbecues was a way tobring everybody together.
So when we'd come off the road,I would do these barbecues in
my house and I would cook thewhole spread and the thing that
always stood out the most wasthe mac and cheese.
Everybody would be like yo, Ineed that mac and cheese.
So it got to a point where, likeI would just do barbecue and
like when I went to school, likemy family makes my family's

(31:14):
Trinidadians, so they do likemacaroni pie, which is like the
more like you know mac andcheese, you could cut a slice of
it.
And then when I went to school,they taught me how to make the
mac and cheese with, like therules.
You know cheese sauce and allthat.
But when I started playingaround with the rules, I'm like
you could, I guess like thecreative music side of me made
me like, kind of look at youknow, I'm like, but if you take

(31:35):
that rule and you add this to it, then it's this.
And so I would just be havingthese ideas at the barbecue and
I would just try stuff.
I would just, but you know theydon't know, they my test
kitchen.
I'm like, let me try to do thischicken parmesan and I would
just throw it out.
I wouldn't say nothing, I justthrow it out there and see how
people react to it.
And you know that was yo.

(31:56):
What is that man, you know?
So that started off to be mytest kitchen Bun.
Bun was always like the guy inthe background, just always
encouraging me like yo, I knowyou're doing your thing with the
music, but you got somethingspecial with this food.
And you know I'm at the timelike pit was pit, pit, we flying
private.
I'm.
Last thing I'm thinking aboutis like going back into a

(32:17):
kitchen, right and um, bun wouldjust always kind of like, just
not, not I want to say throw abattery in my back, but just
like I don't think youunderstand what you got.
You got something special.
And then one one time thegumball 3000 was leaving from
miami.
I remember he was staying atthe w hotel you stand in a in a

(32:38):
suite in a w and he called meand he told me to bring, like
you know, a bunch of food overthere.
So I brought a bunch of food.
He had like a talk with me andI was like yeah, yeah, yeah.
And then so he calls all thedudes from the Gumball 3000 down
to his room and then they startopening up the food and they're
like yo, this is crazy, orderanother plan of this, yo, and so
, before they came down, buntold me to go stand in a corner

(33:00):
and just watch.
And so then, you know, they'retearing the food up and he turns
around, hit me with the shrug,like you see what I'm saying?
And I think that night was thenight where I gave him my word.
I'm like yo, look, I'm a, I'm a, I'm a, I'm a, shoot my shot
with the food thing.
So I made the decision, and Ithink that was like October of

(33:21):
2014.
And so I committed to that, andthen I bought my first food
truck and we lost it.
We launched the first foodtruck, um, um, I want to say May
, may 2015, and I just know thedate because we launched it on
the night of the many, theMayweather Pacquiao fight, and

(33:42):
we did it.
We did it at Kool and Dre'sstudio, and the reason we did it
like that is because I hadHennessy sponsor it and then we
were the only source of the food.
So, you know, we had everybodywas looking for somewhere to
watch the fight.
So I had a captive audience andwe launched a truck and I was
able to like, have a line downthe block on the launch of my
truck to, like you know, set up.
So a big part of the reason why, like I even, you know, took

(34:06):
cooking.
I'm going to say that like, ifBun ain't throw the battery in
my back, I probably wouldn'thave took it, I probably
wouldn't have took it soseriously because a lot of
people used to say it.
But I just have so much respectfor Bun and you know just his
words just mean something to meand I know he ain't going to
just be saying something to mejust to say it and as much as

(34:29):
he's saying it.
So, um, that day, and that youknow, and I always every story,
I don't care what platform I'vealways been on, I've always let
everybody know, um, you knowwhat, what, what bud means to me
and and the role he played inme, um, getting this thing
started I think for me, you know, I meet so many people right
from so many different walks oflife and I'm introduced to them
usually through a common sharedexperience, right Like I'm in

(34:50):
the music industry.

Speaker 3 (34:51):
You're in the music industry, I'm from Texas, you're
from Texas.
These kind of things happen,but every now and then you meet
somebody and that person ispredominantly known for you know
skill A, and then you get tospend extended period with these
people and through time and andyou realize relationship like
this person is actually reallygood at skill b.

(35:13):
You know, I'm saying, and eventhough you found, like, great
success in the music industry,you y'all were doing great, you
know, I'm saying, and I wasn'ttrying to convince you
necessarily to leave the musicindustry, right, but I didn't
want this opportunity for you toactually have to show that you

(35:33):
have other passions in life toreally pass you by, because at
that time it was such a bigmachine Pip was such a machine
that a lot of your daily thingswere being delegated to other
people.
If you were ever going to beable to step back for a minute
and try something withoutnecessarily losing your footing

(35:53):
in your other space, I felt likethat was the perfect time and,
quite frankly, I was a lotfatter than I am now.
I'm not as big-backed as I was.
I still have that big-backmentality and selfishly, bro, I
just wanted to be able toconsistently eat your food.
I thought in my mind you hadthe best food going in Miami.

(36:13):
You were a friend, I felt likeI could get it when I wanted to
eat it.
And I just wanted that teachmac and cheese to always be
available to me.
But usually when you findsomething like that and you take
to it in that way, regardlessof what it is it could be food,
music, you know fashion,whatever it is you want other

(36:34):
people to know.
And so my thing was like Iwanted other people to know
Teach Could Cook.
I knew a lot of people knew himfrom the industry, like yo,
when you go to if y'all gotanything, y'all doing any
release parties, like yo, teach,cook, hit, teach, make that
nigga cook.
I'm telling you you're gonnalove it and what's happening.
And I knew I knew other peoplewould love his food.
You know what I'm saying, man.
This was I had just started myblog with pete.

(36:56):
You know I'm saying you got toeat this.
I just started a food blog.
I was very involved with thefood truck scene in houston and
um, you know, I had to smoke infront of City Hall and I was
just trying to encourage peopleto enter the space.
I knew it was the new thing infood.
I knew it would be a very easyentry point as opposed to a
brick and mortar restaurant,which I'm sure we'll discuss

(37:17):
that in a minute.
But I was just like this.
I see everybody with theselittle ideas and concepts get a
truck.
It's a very, very low cost,engagement, very low risk.
But you know I'm saying there'sroom to grow greatly and if it
the shit take off, you couldhave a brick and mortar.
You know I'm watching otherpeople do it quite frankly,
whose food was maybe comparable,but no one really had anything

(37:39):
better that I was eating at thetime and I just wanted my guy to
win so you jump out on thescene?

Speaker 1 (37:46):
did you, did you, did you kind of keep a foot in both
the music industry?
How?

Speaker 5 (37:50):
did that work.
So one of the things I forgotto mention.
So E-Class shout out, e-classfrom Po' Boy.
E-class is you know stand-updude out here.
You know he helped start it offwith Flo Rida and Ross and you
know a bunch of guys out here.
He got a lot of success in themusic business and he had just

(38:12):
started a company called FingerLickin' the Lickin' and so when
he started that restaurant hehad been hearing about the Mac
and cheese.
He class brought me a blankcheck and he was like yo,
everybody keep telling me aboutthis Mac and cheese.
I need the recipe.
Just write whatever number youwant on the check, I need the
recipe.
And that's very interesting,yeah, and I was just like all
right, so maybe I got somethingwith the Mac and cheese.

(38:33):
But when I initially started Istarted on a food truck because
you know grassroots is what Iknow.
So I figured you know we starton a truck and I can move around
in this truck and that willallow me to kind of penetrate
the market, kind of feel thingsout, figure out like what areas
work for me, what didn't workfor me.
So by the time we decided toplant our feet, which was in

(38:53):
Wynwood.
We knew that, you know, becausewe had been there at the
breweries and pulling up to abunch of spots and every time we
would go to Wynwood we wereselling out.
So we knew that Wynwood was agood fit for us.
But you know, starting on a foodtruck, you know it had its
challenges.
But it's a quarter of the costand even you know the overhead
that it costs to operate it andstuff like that.

(39:14):
So initially I would be on aSony conference calls and I
would be on a call and I got thephone and I'm cooking chicken
and they would be likesomebody's making a bunch of
noise in the background.
Put your phone there.
So I'm like I'm trying to doboth.
First year on my truck I did,you know, mind you, like I paid

(39:35):
my truck off, paid my truck,bought my truck cash.
I paid my truck off, paid mytruck, bought my truck cash.
And you know my overhead waslike basically nothing.
I only had like three or fouremployees.
And my first year I did like$2.4 million on a truck.
On a truck, yeah, on a truck.

Speaker 1 (39:49):
That's amazing.

Speaker 5 (39:51):
Right, but you know, like $2.4 million on a truck,
$2.4 million in a restaurant, ifyou understand, like the, the
profit margin you like man, likebecause I'm like at 40, 50
percent profit margin, like myfood cost unheard of, unheard of
no cost is maybe 25, 30 percent.
And then my late, because mytruck is paid for, I'm not

(40:11):
paying a bunch of overhead,light bills, this, that, and the
third, I'm paying for propane,paying for gas, and I only got
four employees.
So so you know, I realized thatlike, first of all, I can make
some real money doing this, butsecond of all, that like I'm not
, because it was the food truckwas a lot of work and that's,
you know I it's a lot of thingsthat I didn't take into
consideration when I jumped intoit.

(40:32):
And then you know, like myfirst truck that I bought was a
lemon and so I had like a lot ofissues breaking down and this
and that.
Third, and that's when Ilearned that, like when you buy
a truck, you don't buy anythingfrom from Tennessee and above
anywhere that it snows, becausethe truck could look great on
the outside, but then my firsttruck, the chassis was rusted,
right.
So because it, because it wasin snow and it was sitting in

(40:54):
all this and all that stuff.
So I learned that hard.
So my second truck was like apre-owned but basically brand
new truck and that one, you know, we ran it up with that one,
but with the music I was, I wasone foot in and one foot out and
I just felt like I had to makeit because I, you know, like,
from an integrity standpoint, Ifelt like I wasn't giving my
artists a hundred percentanymore.
You know what I mean and I knowthe.

(41:15):
I know the energy, the time andthe energy and the dedication
it takes to break a record and Ididn't have it to give it
anymore.
So I had to make a decision onif I was going to bet on myself
or if I was going to go backinto that, and I just chose to
bet on myself.
So I jumped out the window.
Like maybe, like a year and ahalf into it, I jumped out the
window and went full fledgedwith the pool stuff.

Speaker 1 (41:38):
I got to ask a question.
I want to rewind back to theblank check.
Was there any part of you thatthat guy slid you a blank check
to give you the recipe?
Was there any part of you thatsaid hmm, maybe I could just do
it?

Speaker 5 (41:52):
Like I wasn't thinking about doing food at the
time, so like it didn't really.
When he brought me, when he,when he, I considered it only
for the, for the, for the, forthe fact that I was just like
I'm not going to be yourcompetition because I don't want
to do that, like I don't wantto get in the kitchen.
So I was like all right, well,if it's some value to you.

Speaker 1 (42:15):
I'll give you a recipe.

Speaker 5 (42:17):
I'm not going to tell you likemy recipe.
So you know I'm like, yeah, Ican give you a recipe.
But Mike Gardner from Headlinerwas also my brother.
Mike Gardner, they do like liveon Sundays and doo-wop and you
know they've been like a majorforce on the promotion side out
there.
I was with him to help him outbecause you know he he's not I'm

(42:48):
a food guy, like I'm a.
I went to out but it wasn'tabout the check.
So when I considered it itwasn't really about the money,
it was just more about likehelping him.
But, um, yeah he does well soreal quick, real quick.

Speaker 4 (43:08):
When you, as you started cooking, were you
cooking like this?
As a kid, you know, beingaround your mom and your
grandmother.
How did you pick that?
Yeah, I started cooking, sowhen I was a kid.

Speaker 5 (43:21):
When I was 16 years old I went to jail.
I shot two people in New Yorkand I went up north from like 16
to 23.
So I started cooking in prison.
I started cooking in the messhall.
That was my escape.
And then, like the creativitylike my mom used to bring me,
like my mom brought me, likethis I wonder if I still got it

(43:42):
she brought me, like this soulfood cookbook.
But you know, in there we gotto like we don't got flour but
we got pancake mix.
We don't have this but we got.
So we had to.
You got to improvise witheverything to make things happen
.
And it got to a point because Istarted off in a max.
I started off in like Comstockand Clinton and Cagsackie.
I was actually in Clinton.

(44:03):
When Tupac was there, I was inClinton at the same time.
Yeah, he was in PC though, butlike you know, I seen him like
the day he was going home andall that kind of stuff, but I
was in.
I was in Dannemora in what isit?
96.
So I believe that was the sametime.
Pop was there.
And then by the time I got downto like mediums and champs, it
was like more open and we hadovens and we had all the stuff

(44:25):
where we could actually reallycook.
So it got to a point I rememberI can't remember I was in Bear
Hill.
I was in one of these spots andI was making patties, like fish
patties and beef patties and asoda, and I'm selling them for a
pack of cigarettes as a brick,and beef patties and a soda, and
I'm selling them for a pack ofcigarettes as a brick.
And it got to a point where mypeoples ain't had to send me no

(44:48):
commissary, no, none, because Ibasically had lines around the
corner pulling up.
That's crazy.
So when I came home, I'm likeyo, I'm going to be America's
top chef, I'm going to go toculinary school and blah, blah,
blah.
And it's like I came home, Istuck to the script, I went to
school, but then when I startedworking in the restaurants, I
just felt like overworked andunderappreciated.

(45:08):
It's just like, you know, aserver, go to the front of the
house, you just cook thewell-done steak and an
eight-ounce lobster and she dropit and then come back to the
kitchen blaming you and you rushanother one back out there.
You don't get no appreciationfor it.
So it's just like I was justlike you know what.
And then, like the two busiestdays in restaurants is um,
valentine's day and mother's day, and I remember like it was

(45:29):
like mother's day and the checkswouldn't start coming out of
the machine.
It was like it just kept likethe receipts just kept coming
out.
It wouldn't stop and I just hadthe Scarface moment.
I was like I'm walked out ofhere, I'm out of here.
So I got around to working ajob in a restaurant, versus like
owning your restaurant whereyou can just do your own thing.
You ever seen the movie Chef?
Yeah, you ever seen the movieChef?

(45:49):
I have seen it.
I don't think so.
Jim Johnson sent me that movie.
He gifted me that movie becausehe was like yo, this movie
reminded me of you and the samething.
He started a truck.
He was working in a restaurantwith somebody else.

Speaker 1 (46:02):
It's a great movie, yeah.

Speaker 5 (46:04):
But it was literally like that, like that's how I
felt working in a restaurant andthen stepping out and like
getting a truck, and it's like Igot.
You know, if I want to switchthe menu right now and I from,
though, like I started cookingin prison.

Speaker 1 (46:19):
So you're making a killing on the truck?
What makes you decide to go toa brick and mortar?

Speaker 5 (46:25):
So because we kind of outgrew the truck, like it's
like it got to a point whereevery night we were selling out.
Because you know, with thetruck you ain't got limited
space, you ain't got limitedrefrigeration, you're running on
a generator, you're running ona generator, you're running on,
so you can only operate for solong before.
And it's like every night, like, and the night, people showing
up, it's like yo, we sold out,we sold out.

(46:45):
Then it comes to a point likeshit, we leaving money on the
table, like every night I'mprobably leaving a thousand
fifteen hundred on the table andmore shit that we could have
sold.
So the natural next step was,um, stepping into brick and
mortar and we went from doing $2million to $5 million in a
brick and mortar.
But the difference in a brickand mortar is like your profit
margin is only like you know, ifyou healthy, I went from like

(47:10):
40%, 50% profit margin to likemaybe 10% profit margin.
Yeah, like you're paying for it, the overhead, you're paying
for them to pick.
I was paying for them to pick,I was paying.
I'm paying for them to comepick up my garbage.
I'm paying for, you know, lightbill, water bill, gas bill.
You know, now you got, you know,you got like all this.
So now you got front of thehouse staff, back of the house

(47:31):
staff.
You got to have management onevery ship that's moving.
Then you got inspectors pullingup and you got to have
certified you know.
So it just you know.
It's a learning experiencebecause then it's like now you
step into that space.
Now you got to understand thosenumbers because now it's like,
you know, you got to make sureyour labor cost is under 30%.
I mean, keep mine under 25%,but you got to make sure your

(47:52):
labor cost is at a certain place.
You got to make sure your foodcost.
Now you got a restaurant andwalk-in coolers and now people
still in and now you got to makesure that they're not walking
out.
You know lobsters ain'tmysteriously popping up.
You had 15 in the morning.
By the time lunch comes, onlytwo lobsters left and and so,
yeah, and so, and when COVIDhappened, and it's like man, I

(48:12):
had to hire armed security.
I got to enforce socialdistancing.
I got to, you know, so it's alot.
Um, insurance, you knowproperty liability insurance
like it is just a lot.
You spend a lot of money.
So it's like you're makingmoney.
But you got to understandmaking money and the illusion of
making money.
It's not about how much youmake, it's about how much you
keep at the end of the day.

(48:33):
And I wasn't a wrestler.
When I do that, I was a fooddude, so it was like a crash
course and just figuring it out.
And it grew so fast, it waslike growing so fast, so it's
like trying to keep up with withthe growth of it.
And then when we startedexpanding into multiple spots
and we did well, like we didwell when we started opening up
the multiple spots, but thenwhen covid hit covid, covid

(48:54):
humbled me and made me realize,like, how spread thin I was,
because then when covid hit, theway that people like, for
instance, I had a location inNorth Miami Beach Did really
well, did about two millionhours a year.
When COVID hit, you know, covidhad everybody feeling like yo,
I'm going to go outside andbreathe and die.
So people stopped coming out toeat.
And then they just startedordering on Uber Eats and

(49:16):
DoorDash, which was cool.
But the thing with a lot ofpeople that are not in the
business don't understand isthat DoorDash and Uber East take
anywhere from 20 to 30 percent.
So there's your overhead, right.
So it's like, wow, I'mbasically I'm keeping it going,
but I'm basically working forUber East at that point.
And so you know it's likewhat's the point of having a

(49:38):
hard location that people notreally coming into, and then I'm
paying for that, but on top ofthat I'm paying all these fees
and all of a sudden I'm notreally making any money.
So what's doing that?
So we have to, you know, justkind of reconfigure and you know
, and it's like, well, thislocation is making a lot of
money.
We're covering payroll for thislocation with this.

(50:00):
It was just a lot.
But again, like you know, Ithink you know what do they say?
Rough seas, make a smooth.
What do they say?
What's the thing they say aboutthe sailor?
Smooth seas, don't make askilled sailor, or something
like that.
It's like you got to go throughthat to get to the knot,
because even like when Bunstarted his stuff, you know, I
was able to pass on informationthat, like I had to experience
the hard way when he wasstarting out.

(50:20):
I'm like you got your SOPs done.
You got this done.
Sops are standard operatingprocedures.
I'm like you got SOPs, did youmake them sign an employee
handbook, did you make them signblah, blah, blah, blah, blah.
And I'm like I'm telling youthis stuff because I got sued
already.
I haven't had people go to hadhad.
I've been audited, I've beensued, I've had.

(50:41):
I had a dude that I bailed outof jail.
He couldn't even call hisfamily and I got.
I got.
I got audited by the Departmentof Labor.
And because so what happenedwas when I had the food truck,
when I was transitioning fromthe food truck to the restaurant
, it was like a six month periodwhere, like, dudes were working
on the food truck to therestaurant.
It was like a six-month periodwhere dudes were working on the

(51:01):
food truck and in the restaurant.
They were two different things.
But I wasn't going to start awhole new company.
So on paper it looked like theywere working all this overtime,
but it was actually twoseparate things.
So the Department of Labor waslike, nah, you can't do that,
you have to separate it.
And you got to pay themovertime.
So I owed this dude basically$600 in overtime.
It was like, alright, fine, Ipaid in overtime and this is a

(51:21):
dude that I bailed out of prison.
When you get audited, they sendeverybody that works for you
something basically saying likeyo company's being audited, let
us know.
And instead of him just comingto me and he already had the
check, I already sent him the$600 check instead of him just
cashing checking whatever, hetook it to a lawyer and the
lawyer was like, no, I'll getyou $25,000.

(51:42):
And so he came back and sued mefor $25,000.
I had to settle, for you know,and those lawyers they're like
ambulance chasers, so they knowthat it's cheap for me to settle
and me to go back and forth andlitigate and do so.
I ended up settling for like$14,000, $15,000.
The lawyer got like $8,000,$9,000, and dude got like maybe
$5,000 out of that and it's justlike After all that hassle,

(52:06):
that's all he got.
So the lawyer made all the moneyin that.
You basically did that to mefor $5,000.
But I said that to say yeah.

Speaker 1 (52:15):
Ruined the relationship.
Ruined the relationship.
Hey.
So let me ask you this You'rein that food industry.
You started out in the musicindustry and now you're watching
and Bun is the guy who kind ofwas a big catalyst to that and
now he's in the food industry.
Right, Bun, was there any?
Did he push you at all, or whatwas that?

Speaker 3 (52:33):
relationship.
I had no idea right at the timethat sewing into Chef would
reciprocate in him sewingdirectly into me, like the
industry that I kind of urgedhim to go into, right and gain.
All of this experience washanded right back to me when I

(52:56):
found myself in this industry,because this was not like having
a business was a want, right,it was a goal, but it wasn't a
passion, right.
Like chef came up with therecipe, you know, I didn't come
up with anything.
I was brought a great productand brought it to the world.
But when I was presented withwhat Teach was doing, I was like

(53:16):
people have to get to get thisfood.
People deserve to try whatyou're cooking and people did
from all over the world.
Come to Miami is one of the toptourist destinations in the
world and he's cooking in thepart of town where everybody
wants to come.
When they come to Miami they'recoming to Westwood and they're
coming to see all the art andall the action and the energy

(53:37):
and his truck with himUnderstanding the vibe, he
energy and his truck with himunderstanding the vibe.
He could park his truck rightthere in the heart of everything
and get all of it.
And people walk up hey, is thisgood?
Oh yeah, I eat this every week.
Like I went out there, likebefore I went to the truck and
showed him I was at the truck,I'm watching the truck, I'm
asking questions about you knowI'm saying y'all come here,
whatever getting the feedbackand it's beautiful that you get

(54:00):
an opportunity to help peopleand you don't even know why
you're helping people or whatthe end result of it's going to
be.
But by helping teach, I ended uphelping myself, which is
bananas to think of.
You know what I'm saying, thatI found myself in this space you
know what I'm saying andgetting encouragement and
pertinent information.
You know what I'm saying andgetting encouragement and
pertinent information.

(54:21):
You know what I'm saying Fromsomebody and it's crazy, because
I've done this with artists myentire career.
I've tried to be somebody thatpeople can come to get
information.
I pride myself on being able togive people game about things.
You know what I'm saying,saying, but to be fed game by
somebody that you gave game toor encouraged man, it's just, it

(54:42):
feels different, like beingsuccessful in this burger space
is one thing, but being able tonow go back to somebody I sold
into, who is now successful,that could be like yo, we doing
this and doing that, and thenhim being perceptive enough to
realize this dude might notnotice, these guys may not
notice because we went from atent to a brick and mortar

(55:05):
within, you know, eight months.
You know what I'm saying andthere were a lot of things that
we understood from an operationsstandpoint.
There were a lot of things thatwe understood from a branding
and marketing standpointunderstood from a branding and
marketing standpoint.
But when you actually getinside those four walls and
start dealing with emotions andstaff and all of this stuff and
management, there are a lot ofthings that you may not know,

(55:27):
because you don't realize thesethings until you're in the
building.
It won't come in a manual,right?
You won't see a YouTube videofor it.
Someone that has already dealtwith it has to tell you these
things and give you these things.
I mean the advice that we gotfrom teaching those first two,
three months of operation man.
I mean it's pricelessinformation Because we could

(55:48):
have been done before we evengot started, quite frankly, by a
seasoned employee thatunderstood the system better
than we did, and that's thedifference between the wisdom
and the knowledge, right?

Speaker 5 (55:58):
It's exactly what you just said.
It's things you're going tolearn.
It's things that I learned inthe books when I went to school,
that the things that I learnedwhen actually operating a
restaurant.
It was never in the books,Right?
And those are the kind of likethe little nuggets that you pass
along because you know it'slike you learn techniques.
You just learn how to kind ofmove through things to actually
operate.
You just learn how to kind ofmove through things to actually

(56:19):
operate.
Let me say this too, though Bunis like one of the most humble
you know, like for Bun to be thelegend that he is, like I've
never met somebody that's justso humble as he is and just like
keeps his word.
So Bun told me yo, when youopen up your restaurant, I'm
going to be the first person inline and I'm going to be your

(56:41):
first customer and yo.
So, when I open up therestaurant, right, I'm in there
and I got the councilman, I gotthe, I got the commissioner out
there, I got these people outthere about to cut the ribbon,
and all of that, Bun and Quinnypull up in the suburban, jumps
out the truck about to cut theribbon.
Bun comes cut the ribbon withme and Bun is my first customer

(57:02):
in line when I open up arestaurant.
That's awesome.
So you know what I mean.
Like you know I can't make noneof this up, I can't make the
brotherhood up, man, you knowBun knows whatever with me, like
you know what I'm saying.
Like I can't, you know I can't,I couldn't.
You know my story is my storyand you know it's authentically
my story, right, and so, likeyou know, when I tell it, it's

(57:22):
what it is.
But, like I think it'simportant to give people a
flowers, I think it's importantto give people a flowers and let
people know what it is.
With Bun, with Luke, with Pit,with you know just everybody
that's been a part of my story.

(57:42):
Like I think it's justimportant because, like my
really played a really pivotalrole in everything what's
happening.
He played a really pivotal rolein in um and what I'm doing and
he's, you know he's, he's kepthis word with me and you know,
like listen, you knowentrepreneurship and, like you
know, like in our space, likewhen we're the leaders of, like
you know, the leaders of theculture per se, right, it's,
it's, it's a lonely place inthat, like a lot of times people
look at you and they think yougot shit figured out right, like

(58:05):
because they expect you to.
You're supposed to have yourshit together and you're
supposed to have everythingfigured out and, like you know,
like I'm not, you know, likenobody's asking me if I'm good,
right, because I'm always theperson that's moving around the
room like yo, because I'm alwaysthe person that's moving around
the room like yo, you good, yougood, you good, and trying to
make sure everybody else is good.
And then sometimes, like in thecase of like Bun, it's like
sometimes you need somebody tolike.

(58:26):
You need, like Bun, sawsomething that I didn't see
Right, like I wasn't thinkingabout going in no kitchen and
like so.
And also my logo was a pictureof my dad.
So, like that's like a, it'slike a legacy thing for me that,
like I'm, I just wanted to kindof, my father passed away in
2013 and I wanted to like, makehim like, kind of like the chef
boy idea, my brand, to kind oflike carry legacy.

(58:46):
But, like you know, I neededsomebody to tell me that, like
yo, you got something special inyou that I didn't see in myself
at the time.
And you know, sometimes youknow that was important to like
man, like sometimes you need,you know, although we, you know,
we might move like we got tofigure it out all the time.
Sometimes you need somebodyelse to kind of check in and be
like yo, like you know, like yougood, or like yo you see what

(59:06):
I'm seeing, and and, and thatwas one of the moments that like
was like, uh, you know, abreakthrough moment for me.
So I salute you, sir thank youso much, man.

Speaker 3 (59:16):
I'm honored to be a part of your legacy brother, and
you and me as well.
At that point, we'reinseparable, bro, and keep in
mind we're both transitioningfrom a shared space into another
shared space, which is crazy.

Speaker 1 (59:30):
That is crazy.

Speaker 5 (59:35):
Yeah, no, it's absolutely crazy.
It's just sold out.
Man, it's like when he firstlaunched Trillburgers and then
it was Art Basel.

Speaker 3 (59:42):
It was one of those weekends.

Speaker 1 (59:43):
It was an Art Basel weekend it's so cool that you
guys have figured out how tointertwine that.
It's just the relationship thatyou have.

Speaker 5 (59:50):
But it's so natural, it just makes sense, it just
makes sense it makes senseBecause we're part of each
other's story.
So it's just like for me to belike and all my followers know
what Bun B means to me.
So for me to be like yo, bun Bis doing a pop-up at House and
Mac House and Mac times, trillBurger pop-up it's just a
natural and it's sold out andit's sold out.

(01:00:10):
I had everybody from thesneaker stores to the whatever
Yo, make sure you hold me threeburgers and it's done.
So that's a cool story, kind ofbounce things off each other
and just, you know, support eachother and you know, like, just
information wise, it's justthings like operationally that,
like it's things that he's,because you know, bun's been

(01:00:30):
able to scale into, like these,these arenas and throw the rodeo
and like all this kind of stuff.
I haven't, I haven't hit thoselevels yet.
So it's times where, when I dodecide to try to, I'm going to
be checking with bun Like yo.
So how are you doing this?
But you're maintaining it, youknow, and so you know it's great
that you know we got thebrotherhood where we could
bounce things off each other.

Speaker 1 (01:00:52):
I'm sorry about that for Chef.

Speaker 5 (01:00:56):
T, what's next?
I was actually having aconversation with Bun the other
day because obviously I thinkthe natural progression with a
restaurant is to scale.
My concern with scaling?
We ship nationally right now onGold Belly.
We ship all over the country inCanada and so that's been a
good filler for me.
What cities is working for usand what's not working for us?

(01:01:19):
Obviously I want to scale, butI want to.
I want to scale at a rate thatwe don't compromise the
integrity of the brand and evenlocally scaling.
It showed me like how that canhappen because you have to have
systems in place, you have tohave operators.
Me and Bun was talking aboutthis other day.
He's like talking about likeyou know, when you look at like
brands like Chick-fil-A andstuff like that, they invest in

(01:01:42):
operators because the operatorscost a little bit more up front
but they're the ones that'sgoing to pay attention to your
labor and pay attention to yourfood costs.
They understand operating arestaurant versus somebody
that's just getting a check andcoming to work and they don't
care about all that stuff, theyjust want to just get through
their shift and get home.
So I need to make sure that Ican have, Because I also don't

(01:02:03):
want to be a slave to anything,and it's like when it comes to a
point where, if you're notthere, things don't operate
correctly, or the days when youdon't show up, the food doesn't
taste the same, and all thatkind of stuff there, and it's
just like now you become a slave, because now you feel like
every, every when you got tojust put out a fire over here,
you got to go put out a fireover there and imagine having a
spot in New York and Californiaand like you know what I'm

(01:02:24):
saying.
Yeah, I went as far as, likeSouth Florida and Orlando, and
even you know having to jump onthese 45 minute flights to
Orlando to go put out fires andstuff like that.
It's just a lot, it's justreally draining.

Speaker 4 (01:02:35):
It's a lot.
Yeah, it's a lot.

Speaker 5 (01:02:37):
So I want to scale, but I just want to make sure
when we scale we don'tcompromise the brand.
And you know it's not just thefood right, it's an experience.
You know, it's everything fromthe service to the food to the
music.
Like even the music, theplaylist that we play in the
restaurant is curated becausemusic is emotional.
You can hear a song right nowthat you haven't heard in 20

(01:02:59):
years.
Music is emotional.
You can hear a song right nowthat you haven't heard in 20
years and you hear that song andthat was your joint and you can
remember exactly what you hadon, what it smelled like.
You remember everything aboutit.
That's how emotional music is.
So even down to the playlistthat we curate is that?
But then there's times when Iain't in a restaurant and they
playing Sexy Red and theyplaying their own playlist.
You know what I'm saying theyplaying sexy red and you know
they playing their own playlist.
You know what I'm saying?

(01:03:20):
No disrespect to none of them,but I'm just saying like they
not playing it Because myplaylist is Anita Baker.
My playlist is like I want afrequency of, like, love and
happiness.
That's the vibe that I want ina restaurant, but I also want it
to be family friendly.
I want you to be able to bringyour kid in there and you're not
worried about oh, the curse,you know what I'm saying, like
somebody talking about the wholeground and you know like again,

(01:03:41):
no disrespect, but it's just.
I want you to be able.
I want you to feel comfortablewith bringing your family, your
kids, your grandma, everythingin there.
So like the frequency of musicthat we're playing in there is
more or less that.
And if you don't understand,that's what I'm going for.
It's intentional, it's not likeI'm just you know whatever.
It's intentional and we'redoing that and and, and that's

(01:04:02):
the thing.
Like if you go into anothercity and they don't care about
that and they plan whatever theywant to play, it's not the same
experience, because peoplewalking in there and it's just
like what the?
I just brought my kid in hereand I just heard what, and you
know what I'm saying.
So everything is important.
All of those elements areimportant in terms of operation,
and if I can't connect all ofthose dots, I just don't want to
do it.
So I need to find a way to beable to execute it, where I can

(01:04:23):
connect all the dots and and anddeliver, cause I want somebody.
If they came to Miami, right,and it's like yo, I went to this
restaurant in Miami, oh my God,yo, like I felt like I was at
home, and they talk about theexperience and then then I bring
it to your city and it's like,well, this ain't what we went to
.

Speaker 3 (01:04:38):
In my end, that's what I don't want absolutely no,
you're thinking right you'rethinking right from a brand
perspective too, because you canscale too quickly.
It's very easy to scale tooquickly, and the first thing
that's going to be compromisedis going to be the food quality,
and the second thing that'sgoing to be compromised is the
surface, and those are the kindof things you can't get back I

(01:05:01):
just had.
There's a little kid on socialmedia.
He's a little black kid.
He's been with his mom for awhile.
He speaks very, very adult.
He's years ahead of his age.

Speaker 5 (01:05:14):
He's from Louisiana or something like that.
He wear glasses.
Yes, I know who you're talkingabout.

Speaker 3 (01:05:20):
He came to Right.
Really, he came to Trillburgersrecently and the day he came in
, for some reason there wasreggae music playing.
Ok, and I've been kind of likeoff and on, like yo, y'all need
to be playing Southern music,but this went kind of viral

(01:05:40):
because the kids popular onlineshould be open, and so because
of the fact that the kids online, the spot went viral.
And then now we're looking likethe kids, like yo, I don't know
if I should be expecting aburger or a beef pad.
And so I sent this to the grouptext and I'm like.
See, this is why I say, likepeople come to Trill Burgers,

(01:06:03):
they're expecting an experience,expecting a certain thing.
Those that are going for theculture are expecting a
soundtrack to an experience.

Speaker 4 (01:06:11):
Yeah.

Speaker 3 (01:06:12):
Exactly.

Speaker 5 (01:06:13):
Music plays a big role.
And that's the other thing younever know who's coming in the
restaurant, right?
So it's like you know, we gottabe in your peas and coops.
I remember one time youremember Sonny used to be on Hot
97 and then she was a cook.

Speaker 4 (01:06:26):
Yeah, son, sonny used to be on Hot 97.
Yeah, you know, sonny, she's achef, right.

Speaker 5 (01:06:29):
Yeah, and then.
So the one day Sonny orderedsomething from the restaurant
and then they sent us some wings.
The wings were short, theywasn't this and that, and then
you know, luckily she was around, nori and Nori hit me.
But I'm like yo, you don't knowwho you're sending your food to
Like.
You got to make sure that youalways, because that one time
where you're trying to cut acorner or you're trying to rush
something out, you send it to alady from the Food Network, or

(01:06:50):
you got like a food bloggerbecause you don't know their
face.
They in there recording content, or they got a million
followers.
You don't even know who you,who you.
So you know it's, it's just alot and like, like, like you
said, bon, it's like you know,dude in there, he's streaming
here in there, he's streaminghere, he, whatever, but he going
viral.
And you know this might be theday where, like you know, they
supposed to be playing whatever,but this is the day they chose

(01:07:11):
to put on the reggae thing andit's like you don't even know
how that's translating to thisguy's audience, whatever case
may be.
So you know.
So it's, it's, it's.
It's been a learning experience, still learning.
Um, I think like with, with,with the pandemic, I don't think
anybody had a like I've alwaysbeen smart about, like you know,
six months reserve saving, youknow doing all this kind of

(01:07:33):
stuff.
But I think, like the pandemichas been like just as an
entrepreneur, I don't think manypeople had like a two-year
contingency plan, like yo, theworld is shutting down, they
shut down sports, Like you knowwhat I'm saying.

Speaker 1 (01:07:46):
There is no way to plan for that.

Speaker 3 (01:07:48):
Huh, yeah, that was the era that I said.
We're going to find out who gothustled and who got lucky.
Yeah, that was my thing forCOVID.
We're going to figure out whoknows how to get up in the
morning and figure it out, orwho kind of been getting shit
handed to them.
Yep.
And so long enough to pacify.

Speaker 5 (01:08:06):
So I would say that I think one of the biggest things
that I walked away from themusic with the music business
with is critical thinking, likegoing back to when we first
started talking about this, likebeing able to work with all
these different artists andevery day is a different day.
Every single day is a differentday.
You don't know what's going onand you got to just sit there
and you got to adjust.
You got to figure it out.

(01:08:27):
I'm in the middle of Chicago,I'm in the middle of whatever,
whatever, whatever Artistscoming in to do a show.
He missed his flight.
Like you got to figure it out,right, and I think, like being
able to be able to have criticalthinking going through things
like that, I think it made it alittle bit easier for me to be
able to maneuver through COVID,where a lot of people was just
panicking.
I was able to stay calm andjust like, all right, well, we

(01:08:47):
can't do this, let's do that.
That's when I started shippingnationally.
We started shipping food.
First, we just started doing iton our own and then Goldbelly
found out about us and came andsigned us up and now it's like,
boom, I got an extra 15,000coming in a month from shipping
mac and cheese to Beverly Hillsand shipping it to Brooklyn.
So I had to be creative.
But the, you know, you know,like a lot of people, that was

(01:09:07):
just going by the textbook.
The textbook don't?
They don't teach you all ofthat.
It don't teach you all of that.
So you, you know, that'sexactly what Bun said.
That's, that's what showed,like, the and a lot of like.
So there was a lot of companiesthat was around for a long time,
like pizza spots and like, andthey couldn't adapt because they
were like I'm not getting on anUber, I'm not doing deliveries,

(01:09:30):
but then now that you need that, now you're trying to catch up
and it's like it's too latebecause you're already behind
the eights, too far gone Too fargone.

Speaker 4 (01:09:38):
Yep.

Speaker 3 (01:09:39):
That's how it was in the industry, though, like I was
one of the first people from mygeneration to adapt to social
media right To open up anInstagram account, to open up a
Twitter account, to open up aFacebook account.
The only person from the areathat was even active in that
space was chameleon, and wethought he was a little crazy

(01:10:00):
because he was.
He was trying not to live offof the system and the industry.
He was trying to be moreself-sustained, but he didn't
make beats, so we didn'tunderstand initially, but he was
allowing the internet andsocial media to do a lot of the
heavy lifting for him.
you know what I'm saying, so Iremember my first, my first time

(01:10:21):
getting sponsored for a tourwas for two trill.
My second solo album, and wegot sponsored by Microsoft.
And Microsoft is like herehere's a still camera, here's a
video camera and here's a laptop.
We have you an account on thisthing called Facebook and just
put all your pictures and allyour videos up and then at night

(01:10:43):
, just talk about what you didthat day.
And.
I didn't get it Like it, like Ididn't what they were trying to
sell to me.
I didn't.
I didn't get it all like theidea.
I'm very like.
I'm not the dude that ridesaround listening to himself.
You know, I'm saying I don'teven like keeping music around
because I feel like I get a lotof kids and people in and out of

(01:11:06):
my car.
I don't like having that typeof intellectual property being
available for people.
So and I'm not facetious, Ijust want to hear myself and
ride around with the windowsdown blasting me, type of thing.
And so because of that, I wasstill so.
Yeah, exactly so technically Iwas still three years behind

(01:11:27):
technology, but actually fiveyears ahead of my contemporaries
.

Speaker 1 (01:11:32):
Yeah, I can see that.

Speaker 3 (01:11:33):
And, to be fair, just like you said, by the time
other guys caught up with it.
You can see the gap.
You can see that, not agenerational gap, but a cultural
gap.
A technology gap yeah, I'll tellyou a funny story.
I'm on the new Bryson Tilleralbum, right, and so I realized
Bryson Tiller is a younger bassthat he deals with.

(01:11:54):
They're talking different.
So I referred to Queenie asfine shit on the song, which is
the new terminology for youngerkids.
That's what they call badbitches, it's fine.
Or a sexy man is fine shit.
So I played it leaving themovie theater with my nieces and
my grandkids in the car andthey're listening to music and

(01:12:19):
all that.
I'm like, oh, here's a song Idid with Bryson Tiller and
they're listening.
It's like fine shit.
Oh, okay, Uncle Bud.
I see you Like, they were likelike, because typically I'm
playing everything they say.
But they heard me say fine shit.
And they're like whoa, hold up,wait.
Like where'd you learn that oldman type of shit?
You know what I'm saying andlook, I can't wear the clothes
right, I can't.
I can't do other things thatother artists can do, but every

(01:12:41):
now and then I can put justenough in it to keep that divide
as thin as possible.
To where I'm not role playing,I'm not cosplaying or anything
like that, but I know how totalk to people through music,
you know.

Speaker 1 (01:12:56):
And that's what you do with food, my brother that's
what you do with food.

Speaker 5 (01:12:59):
Yo, I signed Lil Jon and E-40 up for Myspace.
We was in Vegas and I forgotthat she passed away.
The chick who used to work forMySpace, rona I think her name
was Rona.
She passed away recently butthis was when they were going
around and trying to like yo,you could get this MySpace page
and you could put music up on apage and this and that there I

(01:13:21):
signed up.
I was in there signing up andthen John came to the room.
Little John came to the room.
He's like what is MySpace andI'm like explaining to them what
MySpace is.
That was like the first socialmedia.

Speaker 4 (01:13:31):
Yeah, absolutely Maybe.

Speaker 3 (01:13:33):
Black Planet.

Speaker 5 (01:13:37):
But that wasn't for us Because at the time, facebook
was like you had to be, you hadto have like a college.
It was a college thing.

Speaker 4 (01:13:45):
Yeah, a college thing .

Speaker 5 (01:13:47):
MySpace was like the first MySpace was Tom was
everybody's first friend and Isigned up.
Yeah, I signed up to go to E40the same night for MySpace.

Speaker 1 (01:13:59):
That's right, wow All right, chef, before we leave,
you got to give us all theplaces that we can find you.
You don't have to give us yourMySpace account, but everywhere
else.
Give us where we can find you.
You don't have to give us yourMySpace account, but everywhere
else.
Give us where we can find you.
Where can we find the?

Speaker 4 (01:14:11):
restaurant.
Where can we find you?
Are you a black panther?

Speaker 5 (01:14:13):
I'm trying to spy you , baby.
So you can find us in thephysical restaurant.
You can find us at Miami, 1951Northwest 7th Avenue, suite 190,
right in the corner 7th and20th.
On Facebook, suite 190, rightin the corner 7th and 20th.
Um on facebook, um, instagram,facebook, uh, world famous house
of mac.
Um, and my personal joint oninstagram is, uh, big teach 718.

(01:14:35):
But I appreciate you guys, um,I appreciate the hospitality, I
appreciate, appreciate you guys.
You know taking the time I haveto chop it up when you hear my
story, bun, I appreciate you, Ilove you, man and um, you know
anything y'all need from me onthis end, man, man, I'm here.

Speaker 3 (01:14:48):
Only thing we need is that mac and cheese recipe.

Speaker 5 (01:14:50):
I'm kind of hungry right now.
I ain't got a plate of checkthough.

Speaker 4 (01:14:53):
Give me a challenge.
You got salt and pepper andwhat.

Speaker 3 (01:14:55):
That recipe again, All right folks, that's why
Miami had the first stop.

Speaker 1 (01:15:01):
That is Chef Teach.
And, man, I appreciate it, man,man, I appreciate it, man.

Speaker 3 (01:15:04):
It was good to get to know you, Absolutely Everybody
you got to follow the show onInstagram at UnglossyPod.

Speaker 1 (01:15:09):
Subscribe to Unglossy on Apple Spotify.
Wherever you listen to podcasts, leave us a comment on
Instagram and spread the wordUntil next time.
I'm Tom Frank.
I'm Bun B.
I'm Jeffrey Sledge.
Follow the show on Instagram atUnglossyPod and leave us a
comment.
Subscribe to Unglossy on AppleSpotify, youtube or wherever you
catch your podcasts.

(01:15:30):
Unglossy is hosted by Bun B,jeffrey Sledge and Tom Frank.
It is produced and distributedby Merrick Studios.

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