KCAA: The Empire Talks Back with Wallace Allen (Sun, 18 May, 2025)

KCAA: The Empire Talks Back with Wallace Allen on Sun, 18 May, 2025

Episode Transcript

Speaker 1 (00:00):
For KCAA ten fifty AM, NBC News Radio and Express
one O six point five FM. Visitors will be able
to better find the way along the Santa Ana River
Trail in Riverside County. More than two hundred and thirty
new wayfinding signs have been situated along twenty miles of
the existing trail. The markers include interpretive panels, kiosks with maps, monuments,

(00:23):
directional markers, and safety signs. Crafton Hills College in Ukaipa
is graduating its first students earning a bachelor's degree in
respiratory therapy, marking a historic milestone for the college, as
community colleges typically only award associate's degrees. One of San
Bernardino's high risk corridors is getting some improvement. The city

(00:44):
is getting nearly three million dollars to construct raised street
medians along a three and a half mile stretch of
East Street. The competitive grant was awarded under California's Local
Highway Safety Improvement Program. Victorville is losing a piece of
its Air Force history. George Boulevard between Air Expressway and
Ohio Street will be permanently closed, limiting access to deteriorating

(01:08):
and unsecured buildings that remain from the former George Air
Force Base. There are plans to redevelop the area over
the next ten years. UC Riverside has partnered with sam
Bernardino City Unified School District to launch a new teacher
resident program that fully covers tuition, provides a living stipen,
and guarantees teaching jobs for successful participants. The program is

(01:31):
open to candidate to already hold a bachelor's degree. The
residency offers an expedited one year credentialing program coupled with
mentoring and financial support. In exchange, participants commit to teach
in the Sam Bernardino School District after completing the program.
For NBC News Radio KCAA ten fifty Am and Express

(01:51):
one of six point five FM, I'm Lillian Vasquez and
euro Up to Date.

Speaker 2 (01:57):
K c A.

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Speaker 9 (09:27):
All right, this is entire talks back. I'm bawling sal
in here on the cake for truth, sug justice, the
right information to help you the situation. Don't You'll have
to ride this wild horse with me today. I've discovered
that I've been gifted by the Trump administration. It's just
an amazing thing. I finally figured it out. They've given

(09:51):
me an allergy. I've never had allergies in my life. Man,
my goofy is goofing, My woofy is woofing. But my
love for you is a extremely growing every day, every
moment I realize how important it is for us to
hug up around that pillar of reasoning, that pillar of
logical thought, that pillar of hmm, you know, I want

(10:13):
going to call it that soulful explosion, that soulful infusion
into the world that we are responsible for giving and
that they want today, that being the opponents of truth
and justice would like for us to run around confused,
chasing our tale or each other's tale, whatever, and not

(10:33):
realize that our power is standing is in standing still,
looking at each other, facing each other, and realizing that
we are each other salvation for everything. And if we
don't calm down, the world will not calm down. So
I want us to remember that God put us here

(10:54):
for a purpose. I want us to remember that He
made us identifiable in the fact that He has marked
us with the sign of the sun. S U N
s O N melanine is an important thing. It's so
important that the devil, whomever whatever represents evil as opposed

(11:19):
to truth and justice has decided to say, well, one
element of the circle is more important than the other.
One element of the circle is here to hold the
other one down. You know, nighttime, if welling for night,
nighttime is better in daytime. No daytime is better at night.

Speaker 5 (11:37):
No.

Speaker 9 (11:37):
Without nighttime, daytime wouldn't even be describable bight time, vice
and vice versa. We need each other, We need evil
to a certain extent. Why because it riles us up
to understand what good is all about. It makes us
able to understand that abuse is the opposite of the love.

(11:58):
Huck makes us realize the importance of the love hug. Folks,
out of the abuse has come the love hug. I say,
America's injustice to itself has awakened us to understand that
justice is throughout. We can easily see that it does

(12:22):
not make sense for the richest man in the world
or the richest people in the world to stand idly by,
and worse than stand idly by and watch parts of
the world starve, but actually participat in taking away the
resources preventing them from eating, while while they see waste

(12:47):
and opulence taking place in other folks. It's plate backyard
giving away what appears to be big gifts. Man, don't
get me started on this four hundred an airplane that
Saudi Arabia is trying to throw away. Why because it's
costing them money. They got all kinds of big issues.

(13:09):
This plant has been sitting on the tarmac in America
for five years, unused, unusable, But it's a gift, a
gift to not the nation of the United States, but
to the President of the United States, the key with
him put in his pocket riding around. Come on, folks.

(13:31):
The beautiful thing again is we are in the month
of June, which means we have a day of our own.
Every day is our day, but today is the day,
most important day of all, because today is the day
that we're going to decide to move forward, stand still
just mad treadmator is the hardest swim stroke of alle
or just fall back and drown. I think we'll choose

(13:51):
to go forward because that's what we've chosen to do
in the past. It is the love hug and this
day we'll celebrate by hugging Juneteenth. Juneteenth has hugged us.

Speaker 10 (14:10):
Yeah.

Speaker 9 (14:10):
The reality is it's always it's it's always back to
us right now. Juneteenth represents the reason for the Fourth
of July when when Christmas addicts rose up his hand
and said, I'll be the first one to die for freedom. Uh,
he didn't know how long The line was gonna be
And maybe that wasn't his intention, but it's certainly mine

(14:32):
to remember him, to remember that America's first volunteer for freedom,
first death in the name of America's freedom, was a
black man. Why would I you know, why am I
emphasizing black because black has been emphasized as the darkness words.
In fact, it is our light and it's not a

(14:52):
train coming at us from me into the tunnel. It
is the light. It is the source of except of responsibility.
So how do I get to that? Well, all of
that boils back down to thinking the folks here of
the Inland Empire, San Bernardino, Riverside, Ontario, etc. One of

(15:17):
the greatest places on the planet, one certainly one of
the most beautiful places on the planet, a place that
I'm very proud to live in. And I know that
many of you across the country and across the rest
of the listening arena of the Internet, you'd like to
be here too. So we're going to give you how
we feel about it. We're going to show you that

(15:39):
the power of us is available to all of you
and how working together we can make these things happen.
So MS. Vicky Davis, the producer of the Juneteenth Jam.
Juneteenth Jam is an echo. Juneteenth is an echo that
we constantly need to make the noise to continue a freedom.

(16:02):
It's not just a party. It is a party. It's
not just a gathering. It is a gathering, but it
is a continuum of our march, our lane, our highway
that you can jump on, ride with us to the change,
to the change of moving, constantly moving to the power

(16:23):
of who we are. Vicky Davis is the producer of
Juneteenth Jam. She's much more than that, but we're gonna
focus on that part and she's been committed to bring
our talent of the Inland Empire to the light for
everybody who may want to participate while it's here. And

(16:46):
if you don't jump on it while it's here, it's
okay because the echo will be loud and clear and
you can ride with that part too. So Vicky, you're back.
You've brought with you some of the people who will
be participating in your June teen und June nineteenth, from
four o'clock four to nine pm. You put together quite

(17:08):
an array of activities and events today. I think we're
focusing on the food. I didn't smell any of it.

Speaker 2 (17:17):
As we walk, the conversation is gonna be so tasty?

Speaker 9 (17:21):
Oh okay, okay, okay, okay. Because I came in hungry,
I thought, maybe you know, we were gonna be having
me taste different things today. But that is part of
what you're gonna do. You're gonna have a cooking contest, yes,
the then tasters and the whole deal. Vicky, how are
you today?

Speaker 2 (17:37):
I'm doing really good and I appreciate you bringing up,
you know, the meaning of June teenth as we start
this program each time, because in the present, June teenth
represents an opportunity. It represents an opportunity for us to
come together, for us to leverage our skills, our talents,
and our know how and celebrate one another in a
way that uplifts and carries on for each other in

(18:00):
a very successful manner. And so by creating all of
these various activities and activations at Juneteenth, including like you know,
car displays and food competitions and scholarship pageants and basketball
tournaments and football tournaments, what we do is we really
address the multiple layers that exist within our community, and

(18:22):
we demonstrate to our children and to those outside of
the Black community, how very diverse we are, and how
very powerful and inspiring we can be when we come
together as a true collective and support one another in
that way. And so today we are focusing on the food.
And I have two chefs next to me who are

(18:42):
going to be competing in our cookoff competition, and I
would like to give them an opportunity to introduce their businesses,
tell you their social media handles, tell you a little
bit about theirselves and how they came to cook, and
then we can talk about what they plan to cook
for Chutenta ladies, do you want to take it over?
Introduce yourselves.

Speaker 11 (19:02):
So I am Chef Curly and I will be cooking oxtails.

Speaker 12 (19:08):
I'm gonna be doing an.

Speaker 11 (19:10):
Oxtail cheesecake, sorry cheese steak.

Speaker 12 (19:15):
When you said cheesecake, I said no, yeah.

Speaker 11 (19:18):
No, that that's a little too adventurous. I will be
doing a side of mac and cheese. And then for
my dessert, I'm gonna do a berry banana pudding.

Speaker 2 (19:27):
A berry banana pudding that is so controversial? How did
you land on that?

Speaker 11 (19:35):
So I love to do banana pudding. I've been working
on my recipe for that. But I also love to
incorporate fruit. Fruit is one of my favorite things that
I love to eat in general. When I anybody asked
me what is my favorite dessert, I usually say chocolate
covered strawberries. I love fruit, so I want to add
fruit in as many things as I can. And fruit

(19:58):
really or strawberry and berries go really well with banana
in general, so I think it would be a really
good rendition of a banana pudding.

Speaker 2 (20:06):
So, so, Chef, you have a competition going on right now?

Speaker 12 (20:09):
Am I right?

Speaker 13 (20:09):
Is it still going?

Speaker 9 (20:10):
No?

Speaker 5 (20:10):
It actually ended?

Speaker 11 (20:12):
Oh but yes I did play. I know I did
play second before the quarter final before the quarter finalists.

Speaker 12 (20:20):
But yeah, okay, So tell us about that competition. What
was it? What did you have to do?

Speaker 11 (20:24):
So I was in a competition called Favorite Chef. Yes, yes, yes, yes,
I was on Favorite Chef. It was through Instagram and
Carla Hall who hosted I believe, and basically it's just
it's a competition that involves your supporters. So I did

(20:48):
learn quite a bit from it. They include videos throughout
the competition as far as learning how to play and
things to make your presentation better and all those types
of things. So I did learn quite a bit I
got a lot of support from my friends and family.

Speaker 5 (21:05):
That was amazing.

Speaker 11 (21:07):
It really helped me with my confidence as far as
what I want to do moving forward. But that was
really interesting to do.

Speaker 12 (21:17):
Awesome congratulations on that. So the placing second is a
huge deal.

Speaker 2 (21:22):
Yeah. There were a lot of people in that yes,
and then at the end they were like, oh, you
can pay for ye Yeah.

Speaker 12 (21:29):
That's irritated me a little bit.

Speaker 11 (21:30):
It did, and that was probably the most frustrating thing
of it all. It was that you had to do
only like one to two votes today and then you
had to pay for the votes afterwards. So it's a
little difficult when you don't have like a large following
or you don't have a lot of people that are
willing to pay behind your you know your brand.

Speaker 12 (21:52):
Yeah.

Speaker 11 (21:53):
So, and I don't want to force any of my
supporters to do anything.

Speaker 12 (21:57):
Like that either.

Speaker 13 (21:58):
So this particular.

Speaker 11 (22:00):
Competition that we're doing for Juneteenth, it's more based on
my skills. So that is what I prefer to do
more than trying to have people behind me paying for
things to get me further. I rather use my skill
to show what I can actually do, okay, and have
somebody taste my food and say oh this was amazing,

(22:21):
Oh this is what I think you could do better,
and YadA, YadA, YadA, you know things like that.

Speaker 2 (22:25):
So as far as your skills, how did you tell
us a little bit about your background, how you started cooking,
and how you you know, became a chef.

Speaker 11 (22:32):
So I'm still, i would say, compared to some of
the other chefs I've been talking to today, I would
say that I still am like warn my beginner stages.
I have been cooking probably since I was about in
high school. I'm not gonna tell you my age or nothing,
but I've been cooking since I was about in high school.
And then as far as cooking for the public, I

(22:53):
started that in about twenty twenty. I was doing plates
and again it came from supporters of friends, family, and
then it started extending out a little bit more. And
I haven't had one really bad complaint yet. Honestly, I
was like everybody who has tasting my food, they love it.
I specialize in soul food creo. I've been trying to

(23:17):
add like more of an elegant twist to it as
I go along. What I'm transitioning to is to become
a private private personal chef. I would maybe l later
on down the line, like to own my own business,
But then I also want to incorporate my love of
coffee and things like that too, So I have a

(23:38):
lot of different things that I want to move towards.

Speaker 2 (23:41):
But yes, can't wait to taste what you bring to Juneteenth?
Can you tell everybody? So the next time you get
into one of those followers competitions, how do they follow
you on Instagram or what social media you prefer?

Speaker 11 (23:51):
So all my social media platforms, it's gonna be Chef Underscore,
Curly Underscore. You can find me on Instagram TikTok. My
TikTok is a little little more widespread. It's not just
my cooking. I also do reviews on different restaurants and
just places in LA black owned businesses, just anything. I

(24:12):
try to incorporate all of that in my TikTok. I
try to incorporate my personality all of that. So it's
not just my cooking on there, but Instagram Chef Underscore,
Curly Underscore.

Speaker 2 (24:23):
Okay, and I have to be honest that I haven't
tasted either of you guys's food, in which which is wild?

Speaker 12 (24:29):
You I could get to you easy. Now you want
to introduce yourself.

Speaker 13 (24:33):
Hello everyone.

Speaker 2 (24:34):
Hi.

Speaker 14 (24:35):
Most of you guys know me. I am Chef Shrell Clausel.
Everyone knows me under my brand name, which would either
be Chef place L or Class Cells DELIFELEL and Tasty
under Luxury Cuisines LLC. I've done a lot of different things.
I've done what she did with the favorite shelves. Once

(24:55):
it started digging in my family and my friends pocket,
I always gotta cut it off. But otherwise it was
it was something interesting to do. I've done other competitions
before i've actually started. I love sharing my age because
I look good back. Look I'm forty nine years out.
I'm a fifty in January. Black don't crack, baby, Black

(25:20):
don't crack. And the experience behind my food is just actually.
I was born in near Pasadena, Pasadena, California, in Sierra Madre,
but I was raised there, and I was raised in Pensacola, Florida,
so I'm a Southern girl.

Speaker 13 (25:36):
My grandma taught me how to go.

Speaker 14 (25:38):
Pick beans and peas and corn, and and taught me
how to pick cucumbers and pecaon's and go sell them.

Speaker 2 (25:44):
As soon as you said I'm a Southern girl. Then
I started hearing all that Twain and yeah, but.

Speaker 13 (25:50):
Now this girl can cook.

Speaker 14 (25:51):
Not only that I created, God bless me to create
my own seasoning. It's I'm on Amazon TikTok, and I'm
also on Walmart dot com. Is class cells delightful and
tasty moo to Ucson. I have it in regular and
in spicy, so uh, you can find me on those
And I'm actually on my own website as well, so
you can support me on my own website, chefclassl dot com.

(26:13):
Can you spell clausel just like Claus, like Santa Claus
Claus c l a u s e l l okay
so chef claws cel so c l a u s
e l really big name. I come from a really
good background of class cels, very innovative people, great people.

Speaker 15 (26:34):
Uh.

Speaker 14 (26:34):
I'm a I'm an engineer technically by heart, but I
love my food, so I put that into my food.
I love cooking, I love taking care of people. I
do that on the side as well. So the people
I get to take care of, I get the cooking
meal prep for them. And then I had my restaurant
here in Redlands. I did sol Caribbean Creocasian French cuisine
and I have ox tels that I did. I have

(26:57):
an oxtail I do Nigerian style. I make a Nigerian
red stew from scratch baby, and I take that red
stew and I do it with my oxtails like I
want to do for this competition. And I'm also going
to do that and I'll make a Nigerian jeel. I
can't play with me. Play going to be just like

(27:20):
it's not fair, like.

Speaker 2 (27:23):
Whoever I picked, they be like, oh you just picked
them because you know them, like I.

Speaker 12 (27:26):
Know everybody's all's fair. I want to.

Speaker 13 (27:29):
Taste everything, yes, and I may do some of the.

Speaker 14 (27:32):
Vegetables on the side as well because it's the presentation
of the food. And when I do the Nigerian style,
I like to do the the sliced carros with the
onions and the fresh time and things like that. So
the presentation of the food. You'll see it them when
you go on my website. Are you go on the
uberto beautiful thank.

Speaker 13 (27:52):
You, thank you?

Speaker 14 (27:53):
Those are all the pictures taking of actual food I
actually made.

Speaker 13 (27:56):
So it's on I'm on Uber East Door dash grub up.

Speaker 12 (27:59):
Things like so you're so funny.

Speaker 2 (28:02):
How how we met Claus Because my daughter was just
having drum lessons down the street from the restaurant and
I was just coming out and I came and I
was in the parking lot passing stuff out, like come
to my restaurant. You know.

Speaker 12 (28:14):
I'm like, girl, did I give you?

Speaker 5 (28:16):
What?

Speaker 13 (28:16):
Did I give you? I didn't give you a piece
of cake?

Speaker 12 (28:18):
No, you just gave me a card and you were telling.

Speaker 13 (28:23):
The sweet potato pound cake.

Speaker 14 (28:24):
Baby, No, you haven't the cake.

Speaker 13 (28:29):
I'm telling you, I'm a Southern girl.

Speaker 12 (28:31):
Are you bringing that to I will do that with.

Speaker 13 (28:32):
My sweet potato? Let you on top.

Speaker 9 (28:35):
I'm not I'm gonna ask you to repeat. Store is
your restaurant?

Speaker 14 (28:42):
Well, what I'm doing right now is we talked about
this mister Wallace before. Remember I was telling you I
wanted to take over the coffee shop where mister Wallace
was at.

Speaker 13 (28:50):
Remember we had that discussion.

Speaker 14 (28:52):
I said I wanted to leave the location because I
was at a shared kitchen over there in Redlands on, Nevada,
and I wanted to leave that location and take over
the So my goal was to raise one hundred K
so I can have enough reserve so whatever I need
to fix up in this building because that's that building
on Fourth Street.

Speaker 5 (29:08):
Okay, yes, so.

Speaker 14 (29:09):
The one next to the print shop. That's where I
wanted to take over that corner place, the Burger place.
It'll probably be more expensive. I would need more than
a hundred thousand reserve because I've got.

Speaker 13 (29:19):
To fix it up.

Speaker 9 (29:20):
You still have needs.

Speaker 13 (29:22):
I still have needs to get.

Speaker 9 (29:23):
To where I say, and both of you still have
needs towards your development of your business.

Speaker 13 (29:28):
Correct.

Speaker 9 (29:29):
Are you either of you aware of the Bebop Center
here in the city of San Bernardino on the corner
of sixth and Arrowhead.

Speaker 12 (29:40):
I could get connected.

Speaker 9 (29:41):
Yeah, you need to get them connected, because right now,
Kim and the be Bop centers having a pitch contest where.

Speaker 13 (29:49):
I've already you've wanted before.

Speaker 9 (29:51):
Yes, okay, very good, very good. I don't know if
that prevents you from moving it again, but I certainly
want to let people know that you know that that's
something that's available the address of where you are now,
because you.

Speaker 13 (30:08):
See I'm at seven one Avata Street.

Speaker 14 (30:10):
But right now I'm I haven't been opening the doors.

Speaker 9 (30:15):
Like I want to have the doors open.

Speaker 13 (30:18):
I have been doing it on Tuesdays.

Speaker 9 (30:21):
Tuesdays is today? Yes, okay, well we're not gonna apologize
about Tuesdays. Yeah, so Tuesday, what time are you open?
Because everybody like.

Speaker 14 (30:32):
Eight pm to eight pm is when the doors. I've
been opening the doors, and I've been doing a lot
of plates on the side because a lot of people
have been like hungry for it in between times, so
I have like, I'll still know.

Speaker 9 (30:45):
You're apologizing about the plate.

Speaker 2 (30:49):
It's okay because it's okay because you know what this is.
This is the whole point of the collective that we're building.
Because the chefs that we're about to bring on next
they're going to have a lot of a wealth of
knowledge on how to support and engage you guys in
growing to the next level. And so I'm hoping that
the conversation that we have doesn't stop here, but that

(31:10):
you guys are actually making real connections and utilizing each
other as resources so that you can you can reach
some of the goals that you're talking about, because I
think the people in the other room have a few,
you know, connections that might support what you guys are
trying to do. So thank you guys so much for
coming on and I think, mister Wallace, we're gonna transition
so that we can bring our next set of chefs on.

(31:31):
And these are our chefs who are competing in our competition.
And next we'll talk to some chefs who are going
to be judging the food. And I saw them, you know,
mouths watering and heads nod and.

Speaker 12 (31:42):
When the food was being described.

Speaker 2 (31:44):
So let's give them a chance to, you know, talk
about that and who they are and where they're from.

Speaker 12 (31:48):
One more time.

Speaker 2 (31:48):
You guys want to share your social media handles and
your names, go ahead.

Speaker 11 (31:51):
Donald, So my media a social media chef handle is
chef Underscore, Curly Underscore Awesome.

Speaker 13 (32:00):
Mine is chef class L.

Speaker 14 (32:02):
You can find me on Facebook, you can find me
on TikTok, you can find me on Instagram, and also
on my website is chef c h e F class
l c l a U s e l L. Again,
Chef c h e F claus l C L a
U S is in sam e l L. Chefclostel dot
com is my website. And remember you can find me

(32:24):
on Amazon, TikTok and also on Walmart dot com to
get my seasonings. God bless you guys and it was
pleasure talking.

Speaker 5 (32:31):
Boy.

Speaker 9 (32:31):
That's a great, great sement. We're gonna take a short break.
We'll be right back right after this short breaking. We
think Vicky for putting together this is Juneteenth Strike Extravaganza.
Preparing your minds in your pallets for what's available on
June nineteenth and Rialta. What's the name of the park,
Alex Ferguson Park, Alex fernisures In Park. You don't want

(32:51):
to miss that. And we're gonna take this short break
and hopefully you guys will bring some food next time.

Speaker 2 (33:02):
And you gotta come to Juneteenth if you want to
take right my grandma kind of flustered.

Speaker 9 (33:07):
No food you're going to you're going to come to Juneteenth,
but I know you're going to eat between now and then,
so that whole deal is is very important. Take this
short break. When we come back, we're going to meet
some of the chefs, so additional chefs, judges. Okay, on
our way out and on our way back, I guess

(33:28):
I'll tell you about some free food that's available for
you today from twelve o'clock on at the six forty
sixth on the corner of what h and fourth Street,
here in the city of San Bernardino. We have an
event taking place today where they're opening up the nutrition
center for kids. We'll talk to you a little bit

(33:50):
about it as we go forward. This is Empire Talks Back.
I'm ball as Sound and see in about sixty you
get here a.

Speaker 15 (34:06):
Publish your legal notice in west Side Story Newspaper for
the best service and the best rates called nine O
nine three eight four eight one three one. Publishing legal
notices in the city and County of San Bernardino. Since
nineteen ninety, west Side Story provides friendly expert service called
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to benefit from budget friendly rates, whether a fictitious business name,

(34:27):
a name change, a divorced summons, or any other legal
or public notice called West Side Story Newspaper nine oh
nine three eight four eight one three one. Nine oh
nine three eight four eight one three one. That's nine
oh nine three eight four eight one three one.

Speaker 3 (34:45):
K c A.

Speaker 12 (34:48):
A did a great job.

Speaker 9 (34:58):
You have families kids of all ages invited today to
a special welcome event at Kids First Nutrition Grocery located
at six ninety sixth West fourth Street, San Bernardino. Join
them today May eighteenth from noon on for free community
celebration filled with fun food and family friendly activities. The

(35:20):
free event's going to feature food free the hamburgers, hot dogs,
there'll be food for sale. There's some people there who
would like to be involved in the Juneteenth, and you'll
get them in terms of they're going to sign up
to be vendors and they brag about the food that
they cook as well. So we look forward to that, folks.
But it's free twelve o'clock today. Bring the kids over,

(35:42):
have a little bit of nutrition, and some of it's
going to be actually good for you. So take back
your ability to control your food because you are what
you eat. All right, this weeking, what do we got now?

Speaker 12 (35:57):
All right?

Speaker 2 (35:57):
We are talking to Jamail of mister Taste Buds and
Reggie of Chef to the Bone, both delicious restaurants, Black
owned businesses that I've had the privilege of eating at
and getting to know these gentlemen just a little bit,
and I just wanted to give them the opportunity to
kind of carry a conversation that we were having in

(36:20):
the parking lot about what is the significance of this
sort of collaboration, you know, as far as they see it,
as it pertains to not just you know, being a chef,
but being a black owned business and being a collective.

Speaker 12 (36:34):
And being a community.

Speaker 2 (36:35):
So maybe you guys introduce yourselves a little bit and
tell us a little bit about how you got started
and where you stand right now, and then we can
get into that that to the bone conversation.

Speaker 5 (36:49):
Uh oh, it's good to my people. I'm mister taste buds. Yeah,
your favorite chef, favorite chef, the people's champ. You know.
I started in my front yard, like just generally I
used to tell places out the house because I used
to cook every day like for the family. And then
people just started to catch on, like you get to
sell it, sell it, sell it all my friends. And
so once I started to sell it, we kind of like,

(37:11):
I ain't gonna lie now that I look back, I
kind of took off like early because people were already
supporting me. But it was like fifteen people to me up,
like fifteen people, that's nothing, But I should have I
w wasn't. It's grateful to know what it was, you
know what I'm saying, Like fifteen people was a lot
to most people starting off because they might not have nobody.
But I started in the yard. They kicked me out
the yard for a Section A violation. Seriously, I'm a

(37:34):
Section A baby. I ain't scared to say, you know
what I'm saying. I come from poverty and a lot
of stuff, good background though, I had a good mom dad,
rest in peace type of thing. Yeah, But far as food,
I've been cooking for my brothers and sisters since I
was little. I was always like my mom's help, so
like when she had to go to work and stuff
like that, she like watched the roast. I'm like, after
you burn it twice and get in trouble, you know
what I'm saying, you start watching the roast. Even if

(37:55):
I didn't want to be a chef, you learned to cook,
you know what I mean. So that's how it started
from being in New York to actually getting a Section
A violation, so which forced me to goud go, like
go to the street. So I went to the street, nervous, scared,
not knowing, but just believing that I got a chance
to do something and I'm already here, so I'm just
gonna do it. And then day by day I took

(38:15):
it like that to eventually my cousin like just hit
me up one day with some random post about food trucks.
I just like, I'm a big believer in God, by
the way, you know what I'm saying. I always say
that because everything was like a pathway. Sometimes we have
a pathway, but we don't pay attention to it. You'll
feel that call and you hear me. They say go
do this, but it's scary, so you don't want to
go do it. I'm with all it. I'm like head first,

(38:36):
anybody know me. I love my people for real. I
take care of people. But you just kind of gotta
believe yourself. So after I got the food truck from
that random post, I ended up breaking my food truck
for a long time, I actually lost my food truck.
A lot of people don't put this part in the stories,
but I like to tell the truth to my people,
like actually, because this is the part where you lose
and you give up. Man missus James, but lost too,
you know what I'm saying. And I had to go

(38:56):
back to pop ups. Most people are scared to do
that album from a food truck. All this glitzing glory,
you did it, and all of is to back the
pop ups to like the fifteen people again, like oh,
what's going on? But it kind of just critique me
a little bit, to teach me, like, Okay, slow down
because sometimes you reach for too much. You know what
I'm saying. It's okay to think big, but you gotta
start small, you know what I'm saying. You gotta start

(39:18):
with what you got. So I was reaching, I'm making
fry Krab and dude like, yeah, we're doing great. Yeah,
my pocket is not like fried Krab CAUs a lot
and I gotta go downtown. I ain't gonna car you
know what I'm saying stuff like that, like him, guys,
But I just tell people My major message is like
everybody says keep going, but I think it's more like
be strong, you know what I'm saying, because to keep going,
you gotta first resilience, like seriously, like cause I know

(39:39):
I probably got a different measure than most people, but
when they hear mine, they kind of agree, you know
what I mean, because I'm not scared, Like you know
what I'm saying. It's a rough battle, but I tell
people it is hard, but it's worth it, you know
what I'm saying. Depending on who you are. You know
what I'm saying. If it's certain things you can't take,
you need to critique your lane to where you are
because it's gonna happen, and that's how you deal with
it and how you come out of things. You know
what I'm saying. We always ain't perfect. Some things hit

(40:00):
or miss, some things people ain't gonna like. But it's
on you to notice, critique and keep going, you know
what I'm saying. So being strong, like you said, resilience,
that would be the perfect word for me. Resilience like
Kobe Jordan, all of them people the great.

Speaker 2 (40:13):
So the resilience has paid off a little bit in
the present. So tell us you know what you got
going on right now, because we got something going on
on the first two that we want to make sure
people are aware of.

Speaker 5 (40:25):
Of course, you know, we got a jam coming up
for John Teens jam. I also on my side, mister
Taste buzz I just started Mister Taste Buzzs World. We
are a nonprofit. It's a rec center and wellness center.
That was kind of like a real dream, Like I
always wanted to be a chef. Everybody asked me that too.
I'm be honest, right. I ain't really want to be
a chef like the group be told, right, But I
was always good at it, don't get me wrong, naturally

(40:47):
good at it like an art. But I usedn't want
to be a veterinarian type of thing, right. But opening
the rec center shows because I always wanted to care.
So I'm opening up a rec center for the children
because it's a safe spot. I think we're missing that
in the communities. I think we've and it's in a
lot of interactions because everybody's sitting at home with the phone.
They're giving their kids the phone, so they distracted with
the phone. So you don't distract me. Yeah, but then

(41:08):
the interactions, you lose emotions, you lose feelings, you lose
connection exactly. So I'm opening the direct center to try
to put that back. Also to teach to you if
you want to do cling there, you want to do construction.
I know people that know people, and I'm gonna put
these people together to teach people because most people, when
they get in a higher place, they want to give back.
After you run it over so much as you get abundance,

(41:28):
the next thing to do is like give back some
of the things you got but it's hard to find
the people, am all right.

Speaker 2 (41:34):
I just want you guys to look to your left
right here at these up and coming chefs, because these
are the people that they want to have careers, you
know people, right, and so these people they need support,
they need direction, you know, somebody that knows somebody. And
this is the point of the collective, right, It is
that we're not just gonna say yeah, I got you,
or oh yeah, I love what you do, right, We're

(41:54):
actually like gonna repost and execute and share and facilitate
and support each other with our actions, not just to
look good or sound good, you know what I mean.
This is not about like I appreciate y'all, like lending
your brands to Juneteenth to leverage this so that our
chefs who are up and coming can have exposure in

(42:15):
that way, because this is not about.

Speaker 12 (42:19):
I mean, of course, it's about business. Of course, it's about.

Speaker 2 (42:22):
You know, we need to make money because money is
going to make us some more powerful people, right, But
it's also about like the fact that there is so
much power in the way we utilize one another as resources.

Speaker 5 (42:32):
Yeah, I tell people common goals. So the problem with
everybody is we don't have common goals. Anything that's a
force or anything that comes together has to have a
common goal, and it can't be just money. Sometimes that
works for people, but it still has to be a
common money, just a tool that for common Also, you
know what, you know what.

Speaker 2 (42:49):
The scriptures say, and all other things will be added
to you see first and counting. So if I'm doing
what I'm posting you doing, if I'm out here loving
my people, taking care of my people, sharing the way
that i'm I ain't never really hurt for nothing, you know,
God keep giving me what I need, you know what
I mean, and putting me in the places where Yeah, because.

Speaker 5 (43:05):
One most thing, when I'm right here, I don't want
to because I really want.

Speaker 9 (43:07):
To shout out. That's why I gotta get introduction.

Speaker 5 (43:11):
For it too, because I thought to say I'm happy. Yeah,
because I'm like me sitting right here with chefs to
the bone.

Speaker 9 (43:16):
Right.

Speaker 5 (43:16):
I watched his post and I see what you're cooking,
and I always like it because I'm fatting inside too,
so I still watch people food and want to eat
it right. So for seeing them, I loved it, and
he always had I'm happy to be here, So I
was telling the people that's coming up, don't ever stop
because I had a taco car when I did my
first interview, and I was with chefs that had restaurants,
and this was just like two years ago, so you

(43:37):
never know where you could be. I'm sitting right here
with him. I'm happy, and I thank y'all, but yeah,
I wanted to just appreciate you while we're right here.

Speaker 10 (43:45):
We've been following you. It's been inspiration to each other.
That's and that's what it's about. And were big on
that chef to the bone. It's each one reach when
it's like something I say all the time, we can't
wait to offer our platform to somebody or the people
in general that needed or that can use it, like
we were just talking about in the back. For us,
we just starting like we've been doing it for a
long time. But it's the journey is the destination. So

(44:07):
once we hit one go, it's another one that's.

Speaker 5 (44:09):
Gonna come up.

Speaker 16 (44:10):
And throughout all of it.

Speaker 10 (44:12):
Our main purpose, one of our main purposes is to
bring up who we can with us. We started, like
Jamil out the house. I've been in color industry for
about twenty years now. It's crazy to say that I
gotta show up my age, but.

Speaker 12 (44:29):
Talk about when he was checking the rolls when he
was six years old.

Speaker 16 (44:32):
And that's when it started for me. I used to
inside of a fankis.

Speaker 10 (44:35):
So that's where my passion for cooking started because I
was tired of eating running renoodles every day, fried bloney sandwich.
And then I started just doing crazy stuff. Now I'm
doing throwing stuff in the blendery and all that kind
of stuff.

Speaker 16 (44:45):
Back then, it wasn't as edible as now.

Speaker 10 (44:47):
You know, it took me, took me away, but my
passion was there early, like he's I always did want
to be a chef. But I used to always say
I'm gonna have a restaurant when I make it, never
realizing like you know, me making it is me getting
having a restaurant, like that's all so. And then I
worked fast food for a long time, worked catering for
a long time. Then my wife, she's the business woman,

(45:10):
so she the whole time I had, the last job
we had, the last job I had, she was.

Speaker 16 (45:14):
We can do this ourself. We can do this ourself.
We can do ourself. We can do this ourself.

Speaker 9 (45:21):
I do by myself, so I've been fired right with
that fire.

Speaker 10 (45:24):
Got to have a good woman behind you, and I do.
And so finally I'm like, all right, let's do it.
So we started off doing like catering events that we
started the place. That kind of propelled us because it
was during COVID and we were delivering. I remember us
being on the road. My wife would draw out routes
and everything every day. Every day we was doing deliveries

(45:44):
and it was so eerie. We would be on the road,
would be just us on the highway. It was so
crazy like during that time because of COVID. But that
kind of propelled us because we was doing a delivery,
so people wouldn't going outside, but we were.

Speaker 16 (45:56):
We were still set right, so that helped a lot.

Speaker 10 (45:59):
But then you kind of outgrew the house out and
broke the ac and broke a couple of stoves.

Speaker 9 (46:07):
I'm gonna show my excitement here. Got to step in. Uh,
there's every Sunday we have people at church who get
dressed up and go to places to eat that or
nowhere near as appetizing to the ear to my as
I'm hearing now, and uh, Vicky, you keep speaking about
this collective. Tell me about this collective. Tell this audience

(46:28):
about this collective. I need to know where we can
support your food now, where you know how you're cooking it,
where you're cooking it, when we can get it is
real important to my listeners because as far as we're concerned,
there's not enough places for us to find the continuum

(46:48):
of the good food that we were raised up eating.
So we need to know about that part of So
if you could bring that out, I appreciate it.

Speaker 12 (46:54):
But you guys want to share.

Speaker 10 (46:56):
So you can find us at six four one North
Main Street and Corona, Uh sweet one on one. Like
I said, Chef to the Bone, we specialize that location
or this concept right now, the Southern style fish fried catfish, snappers, shrimp,
mac and cheese, calar greens. It's my grandma's call of
green recipe. Right, we do gotta go cause I'm even
getting you talking about right, that's a real chef Like

(47:19):
we don't eat. We cook for everybody and don't eat
in the time. So yeah, Corona and six four one
North Main Street, Corona. We're getting ready to go into
like our pop up season, So follow us at Chef
to the Bone on Instagram and we'll be posting where
we'll be when we do do pop ups. We'll obviously
be on the June teenth. Yep, we'll have something on
the twenty first for June teenth weekend and a couple

(47:41):
other things we got booked.

Speaker 16 (47:42):
So just look out for a Chef to the Bone.

Speaker 10 (47:44):
Uh at uh Instagram at Chef to the Bone the
number two chef the number two the Bone.

Speaker 9 (47:50):
So your restaurant in Corona. You're saying, how many people
can we seek there?

Speaker 10 (47:54):
Uh, we can see the about thirty five forty people.
Thirty five forty people, bring up, Bring everybody, we'll see.

Speaker 16 (47:59):
We'll get you in.

Speaker 10 (48:00):
There were outside seating as well.

Speaker 16 (48:03):
Actually we'll make space.

Speaker 5 (48:05):
Come on.

Speaker 9 (48:07):
The other thing.

Speaker 5 (48:08):
Go ahead, Reggie, I'm sorry, Oh yeah, oh yes, mister
tatest Buzz. You could find me at mister Taste Buds
on Instagram or any platform. Uh, you can look me up.
Eighteen fifty five West Manchester is the address. Relocated in
the Los Angeles, California. Chef to the Bone is more
closer to you, so you probably if y'all looking for somewhere,
But when you make it out my way, we have
put in a season too. I just opened up a

(48:29):
rexit ex strame park line. We could sit y'all in there,
y'all bring everybody, like he said. But yeah, eighteen fifty
five West Manchester and we're in the same suite number
one O one. Is everything happened for a reason? So yeah,
But mister Tatest buzz at, mister Tatest buds, mister grandma
hands look me up.

Speaker 9 (48:45):
One of the other things that I find in common.
It's important to other folks out there that can cook,
want to cook, and want to open up a restaurant
right away. But one of the things that I can
see consistently is that you need an audience before you
get started, and you have one that's telling you you
can cook. And I hear you all talk about catering
before you get going. Yes, congratulations on getting going, congratulations

(49:11):
on keeping going. And Miss Vicky tell us about this collection.

Speaker 12 (49:16):
So the June teenth Jam.

Speaker 2 (49:18):
We're going to be launching our collective officially this year
at juneteen, so you'll be able to sign up. But
I don't want to give away too too many details.
But this is really an investment in the financial wellness
of our community, where I'm going to be supporting members
of the collective in leveraging stocks and investing to be

(49:39):
able to create wealth for our community that we can
then utilize to fund our own projects. Right because right now,
like Juneteenth, jam and pretty much every other cultural celebration
that you'll find in California and probably in the United States,
we always got our hand we begging, you know, and we.

Speaker 12 (49:57):
Please can you help us? Please can you help us?

Speaker 2 (49:59):
But we have so much power, and we were talking
outside about how to manage the black dollar, right and
so start launching this collective is really is really the
foundation for being able to keep the black dollar in
circulation in our community in a way that allows us
to build our infrastructure, not just the physical spaces that
we exist in, but also the financial knowledge and wellness

(50:22):
of other people across industries. Right because we're not just
talking about chefs at Juneteenth, We're talking about athletes, we're
talking about musicians, we're talking about accessories, all different layers
of business owners and grassroots communities and organizations, so everyone.
And so that that starts with being able to understand
the financial systems that are at play that we don't

(50:43):
have really culturally any history in to be able to
utilize them, because let me tell you something, there are
people who are making billions of dollars a day a day, Okay,
So we could get that one hundred thousand for Closeto
to open our restaurant. We could get that, you know
what I mean, little launcher, and we can endow ourselves

(51:04):
and then be giving out grants to ourselves on our own.
And we have the power to do that with all
of the layers of the people who are connected to
our gteens jam.

Speaker 9 (51:12):
Now we're giving out donations and grants every day. Thing
is we aren't necessarily giving them to our power mover
giving them away. So we need to invest into ourselves.
Need to take a moment and do what you guys
are talking about. We need to acknowledge some of the
people who are supporting us. Let me talk about ADU,
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(51:36):
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The state of California has made it much easier for
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(51:58):
and tenants. So if you've got a backyard, call me
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and help change your wealth potential. And in terms of
the issues that we hear about airports and airplanes taking
place all across the country, we know that there is

(52:20):
a shortage, which is mes there's an opportunity in the
world of aviation. Next up Aviation. There is a career
in aviation that's a real possibility for you, and you
don't have to go to the military to find it.
So if you're between fifteen and twenty five years in
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(52:41):
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Tell them you are interested in an aviation career and
who knows you maybe next up. This is the quickest

(53:02):
hour run radio. Miss Vicky. Thank you for where you are.

Speaker 2 (53:05):
Thank you so much, mister Wallace. I just want to
say one more time. If you have not already tapped
into June teenth Jam, please do so.

Speaker 12 (53:12):
Because we got a lot, a lot, a lot.

Speaker 2 (53:15):
Of amazing community people that are supporting one another and
that are caring for one another out of the most
beautiful heart condition. And so it is going to be
a celebration of love of one another, of our future,
and of our possibilities at Alec Ferguson Park on June
nineteenth from four to nine pm. You can also tap
in with me for more information at Vicky v I

(53:36):
c K I E Davis Wellness. That's Vicky with the
I E because we in the IE and I E
without VICKI. You know, I keep saying that day and
I'm believe in me yet. And you could call me
or text me and I'll also support you and getting
connected at nine five one two, five, five seven three
eight two. Thank you so much mister Wallace for having
me and that letting me do this whole series. I

(53:57):
just I'm so grateful.

Speaker 16 (53:58):
Thank you know.

Speaker 9 (53:58):
Yeah, and we're not finished, you guys have you know,
We've got a few more minutes. I just needed to
get those messages in and I want to be sure
that people once again know how to support what you're
doing now. And at the same time, like you say,
not forget that Juneteenth is an activity that's going to
be taking place throughout the month of June in many places,

(54:19):
and you can certainly reserve a great date for June
nineteenth at your park, en rialto I'll keep having a
problem with that park. You know what, Getting to the
park was not the easiest thing until you slow down
and listen to the buy and boy, when you got anywhere,
when I got anywhere close, I said, man, this is it.

(54:40):
I can smell it, I can feel it. And you
always draw a tremendous crowd. It's always family fun. It's
big time entertainment. It's like Juneteenth should be. It is
a family feeling and just like everything else that melanated
folks do, it's for the work.

Speaker 2 (55:00):
You know.

Speaker 9 (55:01):
It is a very diverse situation and I think we
all love it that way. So Miss Fay, keep on,
let's get everybody and opportunities, get a final word in
and be enthused about next week's program.

Speaker 2 (55:14):
Absolutely, absolutely, So what are you guys looking forward to
the most? If you want to get Yeah, we finally
get to eat.

Speaker 10 (55:24):
We're talking to the bad kind. We don't shift on that.
We cook for everybody will ever get we finally get
to eat.

Speaker 5 (55:28):
Now we don't have to make you guys this very.

Speaker 9 (55:38):
And you gotta be the be the tasters. Yes, so
you're going to set up a standard, just something that
we'll established before.

Speaker 16 (55:47):
Then or mister taste, but so so we'll be judging.

Speaker 2 (55:51):
So we'll be judging on taste, presentation, and appearance exactly.

Speaker 16 (55:56):
And we're looking for into all of that taste.

Speaker 9 (56:00):
I can't taking any references from people who may have
had an opportunity to taste his food before the contest.
In other words, is there value? And uh bring here next?

Speaker 2 (56:13):
Come with you, come completing reputation.

Speaker 16 (56:21):
Right right now, right here undertake me, you know, stuff
for everybody.

Speaker 9 (56:28):
Everybody used to work in the prisons, and some of
them were actually living there. And he could take an
iron and turn it upside.

Speaker 10 (56:38):
Down and innovative another part the innovative people ever meet
his prisons.

Speaker 5 (56:45):
I just released twenty nineteen.

Speaker 9 (56:47):
Very good.

Speaker 5 (56:48):
Now we're right here.

Speaker 16 (56:48):
To what I'm talking about. Chef can't start, won't stop.

Speaker 9 (56:55):
So we're delivering hope. Okay, you don't have to sit
where you are faith you know you can go forward,
and you U should go forward better with what you
have experiencing as opposed to trying to reach out and
finding something.

Speaker 16 (57:08):
To bring a little more wisdom when you're for it.

Speaker 9 (57:10):
So that's it. That's that's critical.

Speaker 16 (57:12):
Is the journey and don't stand the journey is don't
stand it.

Speaker 2 (57:19):
You guys are so inspiring for real. I don't think
you guys give your I don't know. It's hard to
see your own selves, you know what I mean. But
there's a reason that I reached out to each of
the people that are here today. I'm very encouraged by you.
I appreciate what you're doing in your own rights and
y'all are just the bomb. And just thank you for

(57:41):
for participating with me.

Speaker 11 (57:42):
And it.

Speaker 16 (57:47):
Will be there and be there will.

Speaker 5 (57:49):
I have a grand open in June first to eighteen
fifty five West Manchester. It's for the kids, a rec center,
but June teams come out and support everything that we're doing.
I'm just gonna be honest. If you want to be
part of some big if you thought you've been left out,
this is the.

Speaker 10 (58:01):
Time each one reach one and we're there to be
a resource. However we can be talking. This is this is,
this is what really makes the difference is the community's community.
That's why we honor to be a part of it.
This is this is what is required, and this is what's.

Speaker 5 (58:16):
Gonna make the difference.

Speaker 2 (58:17):
And look, I don't cook or nothing, so but I.

Speaker 12 (58:21):
Loved it, you know what I mean?

Speaker 2 (58:23):
Like, I understand how valuable food is to our people,
and so thank you guys for it wouldn't be right
without the.

Speaker 12 (58:31):
Food if the food not right, Like, what are we doing?

Speaker 16 (58:35):
We eat starting nothing to everything.

Speaker 9 (58:43):
I like the idea that many of us know the
value of a fried baloney sandwich, well a little bit,
and how many different ways that has been put together
and presented and appreciating it's very much part of our
history and probably part of our future. Appreciate you guys

(59:06):
very much. I look forward to next week. I am
interested in that that Nigerian ox tail.

Speaker 5 (59:12):
I say, I can't wait.

Speaker 9 (59:14):
Well excited, folks, We already the Inland Empire, Dinette King
Cold singing about it. Route sixty six left Chicago with
the idea of passing through the Inland Empire, heading for
the west coast Santa Monica, Well on your way stop.
We're happy to have you, we're happy to entertain you,
and we are happy to make room for you to

(59:35):
stay if that's what you want to do, and it
seems like a lot of folks are wanting to.

Speaker 5 (59:39):
Do just that.

Speaker 9 (59:40):
We're happy here and we're happy that you are spending
time with us. We'll see you next week under two circumstances.
One to good Lord's willing. Two I have to creak,
don't rise, God blessure. Thank you for your time and
your love. We'll see you then.

Speaker 12 (59:54):
Oh hell.

Speaker 4 (01:00:00):
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