October 27, 2020 • 30 mins
My next guest is Chef Ron Duprat. In 2019 he was named Industry Chef of the Year. Currently, he is the Food and Beverage Director, Executive Chef at AMARILLO Golf and Country Club in Amarillo, Texas. He first gained recognition when he competed in Bravo T.V.'s "Top Chef." With his magnetic personality and fun demeanor, there was no keeping him off T.V. Then he went on Spike TV's Bar Rescue, Iron Chef America, and Beat Bobby Flay on the Food network. He always amazes judges with his is exotic foods that combine the rich Caribbean and French flavors. Ron has also been featured on The View, The Today Show, BET, Access Hollywood, Essence Magazine, Huffington Post, and Oprah magazine. Please welcome to Money Making Conversations Chef Ron Duprat.
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Episode Transcript
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Speaker 1 (00:04):
Welcome to Money Making Conversations. It's the show that she
has the secrets of success experience firsthand by Marketing and
Brandon expert Rashan McDonald. I will know he's giving me
advice to many occasions. In occasion didn't notice, I'm not broke.
You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry
decision makers. It's what he likes to do, it's what
he likes to share. Now it's time to hear from
(00:25):
my man, Rashan McDonald. Money Making Conversations. Here we come. Yes, Yes,
Welcome to Money Making Conversation. I am your host, Rashan McDonald.
I recognize we all have different definitions of success. For
some exercisable paycheck. Mine is helping people wake up and
inspiring them to accomplish their goals and live their very
best life. These are my passions and that's what I'm
(00:48):
going to do for you. I want you to stop
tripping over small challenges and prepare to rise above the
bigger obstacles that life will present to you. My next
guest chef ron the Pratt. In twin and eight teen,
he was named Industry Chef of the Year Currently, he
is the Food and Bevers Director Executive Chef at Amarillo
Golfing Country Club and Amarillo Texas. I'm a Texas boy,
(01:08):
born to raised in Houston, Texas. He gave the first
game recognition when he competed in Bravo TV's Top Chef.
With his magnetic personality and farn demeanor, there was no
keeping him off TV. Then he went on Spike TV
Bar Rescue, Iron Chef America beat Bobby Flay on the
Food Network. He always amazed his judges with his exotic
foods that combined rich Caribbean and French flavors. Ron has
(01:31):
also been featured on the View to Today's Show, BT Access,
Hollywood Essence Magazine, Huffington Post, and Oprah Magazine, just to
name a few. Please working to money making conversation for
the very first time, my man, Chef Ron Dupratt, Thank you,
Thank You're excited to be with your guy. Well, when
on TV you excite me because I'm a food I'm
(01:54):
a foodie, Ron. So when I see a man who
can deliver the plate, you are the king? To mean,
are the King? Yes, sir, I can't wait to cook
with you. Well, let's let's talk about you in general.
You know, I'm I'm I'm born and raised in Houston, Texas,
and uh my my initial background when I for became
the person I am, right, I left IBM and became
(02:15):
a touring stand up comic, and so I performed in
Amarillo several times. In fact, I've done some New Year's
each show back in the day. So I'm very familiar
with the the lifestyle, the culture of Amarillo, Texas. And
you know, Texas a hot state when it comes to heat.
How did you miss bobbe Q? That's what I want
to know. Now? How did you you know I'm a
(02:37):
barbecue king? Now? How did I didn't see anything out
there saying barbecue? Not saying that's an insult to you.
I'm just saying talk about your origines and how you
got to become the chef that you are today. Well,
as you know, I have no limits. Bobbecue is nothing
my specialties, but I make some of the best barbecue
(02:59):
anyone ever made. I can't take anyone down in barbecue.
Not my specialty, as you know. My specialty is French
and an awful corigeon. But I'm in Texas, as you know,
in Texas is whether you do it or you can't
do it. Now you're gonna come on, wrong it come on?
Because you know you know that's what I'm excited every
(03:21):
time I see you. I'm not gonna apologize. Keep talking,
rot because you're talking about food. Now. You were talking
a little smack then, so I had to dive in.
But keep talking because I love talking. Listen to your
TV and watch you. Yeah, so you know, barbecue it
my specialties. But I do some badass brobecure and I
can't take anyone anywhere any place. As you know. Netflix.
(03:45):
We tried to me, they want me to do it,
Bobby cue Shaw, and I said, no, you're gonna pay me.
I'm not gonna do it. So that's why I didn't
do it, because I guess that No, I have some
barbecue skill. Now, how did you get now into the
whole cooking genre? You know, because of the fact that
which is something you as a child that you was
(04:06):
excited about when you when in kitchen, you just had
the natural skills. Did you go to school? Give us
your background? Run? Well, my background I was borne raised
in Haiti, uh you know, and Haiti at the time
growing up, mel wasn't allowed in the kitchen. There's a
couple of things for you do. Being kitchen is where
there you're super poor or you're gay and uh and
(04:30):
I wasn't media of them. So the objective was to
find a happy medium. So when I get to this state,
I started working on a little Italy. I worked with
uh gentleman by the name of Philip Maran and his
wife Anna Moran. And I said that I'm moving on
to work with Chef Randall, eight Cocks, Chef Adam Savage,
(04:54):
Bob's Appery from Benchmark International. That's all of these people
who have ship my career. And I said that I
went to school in France. I run the court the
cuisine because I want to be I want to be
better than anyone out in this planet. I want to
make as much money as anyone. And I don't want
people to look at me for as round the pratt.
(05:16):
I want a everyone to look at me as a chef.
So that's why part of my career, as you know,
I have worked from the most prestigious splits in the world.
That was the executive chef at mont r Club, the
exact chef Tower Company, the exactly chefs Rich Carlton, the
executive chef h Bridgewater Country Club, the executive chefs Go
(05:40):
Harbor country Club, and now executive chef the Murder Country Club. Okay, now,
and I love it. I love it. See you know
what I like about you? You put your resume out there. Okay,
you know, you know it's like it's like, you know,
it's like we're drawing down in the middle of the
street in the old western town. You know, we're staring
each other. You know, you pull out of you pull
to play. I pull out of plate. You pull out
(06:01):
of plate. I pull out of play. I can assure
you I'm gonna run out of plates talking to you, right, Okay,
I'm just let you know. Well, you know, so many
is a good experience talking to you. You have buiness.
I've been I have. I am the number one saying
I love what you do. I haven't follow you, and
I think you're GI mean. I think I can say
some of the things like this because of what you do.
(06:22):
I think you open so many dogs for me and
I'm just happy to talk to you to connect it
to you. Well, we're gonna continue this relationship offline because
of the fact that you know it's amazing how you
look at people. And I've watched you on TV and
I just love your energy and your direction and what
you're doing with your career and your honesty and that.
And didn't know that I had that type of effect
(06:44):
in your life. And it's such a positive manner. And
that's my life. My life is about uplift and it's
just I've been eighteen. I've always for some reason, my
DNA has always been how can I make somebody else
life better? Because in the end, they're going to make
my life better. And so that's why I do money
making conversations and fear it much. Thank you for what
you're saying about me, because that means it's somebody's getting it,
(07:04):
you know, and I get it from a lot of people,
and it makes me feel good because it's free. I'm
I convinced the talented person like you to come on
my show to tell their story because that story that
you have can resonate success for somebody else. Uh now,
now let's talk about just talk about you in general
with this this cooking style of yours now, because I
(07:25):
wanted people understand, Okay, you came from Haiti and I
love Caribbean food, No jerk pork. I tell you festivals.
I'm telling you see some people some people do it right,
some people do it wrong. And you know what I'm
talking about. Some people commercialize it and so so, because
(07:46):
that's why it's kind of hard to find some good
jerk pork, stay tide and then and they want to
get the jerk chicken. They want to get. But jerk
pork is my man, that's me right now wrong. I
love me some jerk pork. Now tell your back back.
So tell me what exactly is cribbing style? Cookie? Tell
us about that? Well, I you know, there's different part
(08:08):
of the Carribbian. We take us our day to explain
some day Caribbean. As you know where I'm from. We
were first Espaniola this time. After that we've been French.
After that we became Americans. So first we were slaved
from Africa. So we take the African cuisine and we
(08:31):
make it with Spanish and we create our own flair.
So now you have African, you have Spanish, and you
have French. So this is so different. Confused, uh corny
background Uh and it's there, Um, it's there. That's why
(08:54):
I call it apple Caribbean. As an African American chef,
I will bring the spice, I will bring the marinade
this evening, and that makes us different and any that's important.
Now let's talk about the French accent that you bring
to your food. Explain to us that about that. As
(09:15):
you know, um, there have been an involvement about food.
You know, the to picure French cuisine, butter, it's sover liquid,
natigens and stuff like that. But you know, working with
any country club with everyone is very contiguous of the health.
So we have to take the body out of it.
(09:37):
If we take the body out of it, so we
have to bring a Caribbean flavor, which is the marinade,
the spice, the herbs, the garlic, the charlotte, the times
there was made, the green onion, this scratch bonnet pepper.
So even we don't use that much butter, but we
take that merri needed flavor to bring the French Caribbean accent.
(10:00):
This is how I for this diffine. As you know,
there's so many chefs. Everybody thinks they are the best,
you know, but we all do. I think. Then let
me assue this because because because you're you're one of
these top of the food chain chefs. Because if you're recognized,
you on TV, if you see the wards incredible industry awards. Now, okay,
(10:23):
how if somebody is listening trying to not not make
it to where you're getting, but trying to get into
the business. What are some of the early steps that
a person can do. Discipline, discipline, discipline, discipline and the
that's a discipline discipline, focus, discipline, focused, tay, true to yourself,
(10:48):
keep learning and follow your cross because that's the only way.
As you know, everyone think they're gonna be on Food
Network or on Bradley Top Chef or Iron Chef America
on and then they forget about the step to learn
how to become a great chef. You can't be on
TV making a fool of yourself. But a certain time
(11:09):
you have to able to cook. You cannot uh complaining,
always looking for him, and you have to be better
than anyone else. So this is one of the first
African American chef graduate from CIA ninete. His name is
Jessicon Evans. When I was watching his some of his
(11:32):
early career, he went to look for a job and
the white men told him, Jeff, I will hire you.
It's one thing I wanted to tell you. You You have
to do two time more than what these men can
do for me to hire. So I always look at that.
I don't have to do more, I don't have to
work harder than everyone else, but I'm enjoyed doing it.
(11:55):
But that's the only thing I know to do. To
be the best, you gotta push every day. You gotta practices,
as you know. If you know how much Michael Jordan's practice,
how much Kobe Bryant practice, look at Tom Brady how
much their practice. You talked about, practice, take you better
and stay true to yourself and then have disciplines. It's
all about discipline does no matter how good you are.
(12:17):
But if you don't have discipline, your flast. You know
when I thank you that and you're absolutely true. You know.
I look at people, they look at my life and
I get up at four o'clock in the morning, and
some people go, who that's too early for me. Okay,
I don't know what career you're playing, but there there
there has to be a set time that you have
to get up every day to be successful. You can't
(12:38):
get up at five one day and six one day
and seven one day, I'll get up when the clock
allows you up with no alarm clocks. Do you have
to have a set pattern. That's what you're talking about focus,
And that's when you're talking about hard work correct wrong, Yes, sir, Yes, sir.
I mean you were harder every day because nobody cares
if you don't work hard. Yeah, you can be an
(12:59):
executive share and people don't know when you're gonna come
to work, or don't know if you're gonna set the
menu the day before you're gonna sample the mixture. Everybody's
on point. There's a certain in leadership. Let's talk about
that too, because you being an African American man at
the male and uh, in this position in America and
then I'm not saying anything negative, but there your position
(13:20):
is a rare position and you have to show leadership
and diversity and also being able to accept any type
of criticism. Talk about your role as an executive chef
at dominant white institutions so far in your life, talk
about how you navigate that those those those those those
those lanes to be successful and stay at the top
(13:42):
of the food chain, so to speak. Well, Uh, again,
I want to talk about discipline, as you know, when
I have the first opportunity, when chef FRIENDO Cox give
me an opportunity, or Adam Salvage uh vibs out. I
tell you when I do games were dinner, I don't
(14:02):
think because I'm better than any chefts. But it's my
discipline and some of the places I work and be
able to manage plenty, to mandal for the beverage, be
able to have nancially responsible, be able to cover anything.
It's not better than any white shafts. And they all
know that. And then to me, I told him I'm
(14:23):
cheft first and I'm a working American second. I mean,
some people get offended when I said that. I said, well,
if I was interview for a job, there's probably so
many people who better than me becauld get it. But
because I believe in myself, I have a traffic circuit
working at the Montauk Yar Club to be in Hawaii,
(14:45):
and the list goes on, and I think that gives
me an opportunity to be different than everyone else. You know,
and that's really important because of the fact that when
I look at the talented person like you and a
lot of people, could you make it look so easy
First of all, that's that's a scary part of it.
When you're looking at the scaled person like Michael Jordan
makes a dunk look easy. But you know God gave
him extra hops, extra hops, and the same thing because
(15:10):
you mentioned you mentioned some incredible people. So when you
when you get on these shows like the Bravo TV
Top Show, first of all, tell me how did you
get on the show. Well, uh, in two thousand and eight,
I did it dinner. I did sold out dinner at
James build Foundation in New York. It was something they've
(15:31):
never seen. I'm this kid from Haiti who tried to
do apple Caribbean cuisine when no one taught I was
speaking another language. I wasn't speaking another language, but I
was writing my heart and soul. I was put it
in a plate. It's called about this season and tell
about the Marinades are despite and if this is who
I am? Sometimes I wish I was from an asked,
(15:53):
but I'm not. I'm just trying the prade. So after that,
they were looking for from of the best shots in America.
I you know, yes, So you know I want that
to be on record. Our season Top Chefts beat the
amazing race first time in eighteen years. This is how
good this season is. The season was, as you know,
(16:14):
competing with the voltage your brothers, we lie, uh, Michael Votago,
grab Votao extra actor, hector from from from from from Atlanta, Mkeenoberria,
from friends and everyone. I I think this is that
wasn't apport to me for a life time, something I
(16:34):
would cherish for the rest of my life. As you know,
I didn't know much about the show when they called me.
I told the guys, now, I'm not interested. I'm a
batter cheft. I haven't thinking for myself. I'm not interested
about being the show, so you know, and I did
what I had to do, and I think we have
opened so many dough for me. I think what you
would change your mind? Run? Okay, you weren't interested, Okay,
(16:56):
because you know you're bad boy. You you've got throwing
it in. Any I get on the show and people
start judging you, what change your mind? What's the opportunity
to or expose your brand or your talents to a
bigger audience would change your mind? What changed my I
always love to push the envelope, and uh, I push
it every day and something gonna work, something not gonna work.
(17:20):
And I learned from my mistake. I say, let's give
it try. If you work, you work. If it doesn't work,
life will go down. And I would still the batter shot.
But I think the on top cheft wasn't opposite of
a lifetime something I would cherish or the rest of
my life to become calling that back for there, for
the State Department to carry the formatic backworm, to travel
the world, to go in Italy, we journ't carry to
(17:43):
talk about American food. I don't think if I wasn't
a top cheft, I was able to do that. Wow. Wow.
So when you when you look at different these things,
it's about marketing, it's about I'm just shifting the whole thing.
You're a talented person, but you're saying that, ro Sean,
this TV gave me more doors that opened for me
(18:03):
because I did this. So if one hesitant hesitates about
the opportunity because they feel uncomfortable or they feel that
it's not right from them, sometimes it's best served to
go and pursue that opportunity because, like you said, it
opened doors for you. Yes, yes, you know. Life is
not about the opportunities pursue the opportunity to do better.
(18:25):
I think, uh, give me a voice. I mean it's
you know, it's the opportunity I have to be able
to be a headline keynote speaker out of vang or
to have the brain called me. I would love you
to be in the bathroom for this company. I don't
think I will ever have theptor about people. I wasn't
(18:46):
on the top shop. That's awesome. Now now this personality
here that it just kind of like feels the screen,
h what what what the resident? What is that? What
do that? What are that? Fun? That that dynamic, that brilliance?
Where did that come from? This? Because that's really what
what sells me because when you when you put a
plate down and you smile wrong, I wish I was
(19:08):
standing next year because I knocked you out the wind.
Start eating because that's what you do, said you put
it down to be eating. So what did that? What
did that whole personality come from? You have to believe
every day as a last day because tomorrow is not guaranteed.
As you know what's going on right now in America.
We have to cherish each other because nobody's going to
(19:30):
hinder anything, and you have to do it with this smile.
That's how I shall Yeah, I'm talking to Chef Rond Pratt.
In twin and eighteen, he was named Industry Chef of
the Year. If its name sounds familiar, it should be. Currently,
he's the Food and Beverage Director Executive chef at Amarido
Golfing Country Club and Amarillo, Texas. He first gained recognition
when we saw him on Bravo's Top Chef and it's
(19:53):
been opening doors every ever since. Now, you mentioned something
about what's going on in the country right now, and
what's going on in the country right now, COVID ninteen
and COVID nineteen is overtly affecting people of color, African Americans.
What is your what is your take on this and
what role are you trying to play the hip us
out Well, I think there's more than COVID nineteen happening
(20:17):
right now in America. We can disagree on that, we
can agree to disagree. I think the COVID nineteen is
one of the things happening. But if you look at
all the racial tension, the Black Lives Matter, I think
this is a bigger problem. Understand two hundred people die
from COVID nineteen, but there's more people's suffer, suffer by polity,
(20:42):
in justice, so many things. I think it's more than
COVID nineteen happening right now. I think it is time
for everyone, whether it's me, you, to talk about, love
to talk about let's get together, let's break read and
for the COVID nineteen, let's follow the CDC guideline. Let's
(21:02):
watch our hands and let's wear and let's be respectful. Now.
I'm not going to disagree with you, Ron, okay, because
I am at the forefront of trying to create remedies,
trying to create solutions, trying to understand that there are
CDC guidelines that must be followed because I have to
protect you and you have to protect me. Were family,
(21:25):
you know, we're you know, we're all all in this together.
And nobody's playing games out there, and they're unfortunate people
are playing games with that now in your in your kitchen. Now,
when the pandemic hit and the country shut down, how
did that affect your business, How did that affect where
you work at your working atmosphere, and how did you reopen?
(21:45):
We were opening by be camp scientists by follow Dr
Faki by make sure we clean, we clean, we clean,
and we clean again. We take temperature of all our forees.
We make sure their all distant things. Of course you
have to spend more money to make less because now
(22:08):
we need more employees to do more and to serve
less people. As you know, most people want to to
take out. So I think it's that's a great scenario
where some people can afford to do it. Some people
may not effort to do as you know um with
the six speed table that cannot afford to pay the bills.
(22:34):
So we all have to go back to the drawing.
But to see how can we be become innovated to
make sure everyone is happy while we take care our members,
I guess, and make sure our employees as fast. So
we are not doctors, we are shops. But but you're
(22:54):
affecting you know, my life, my life when I come
in there and somebody gets food, and building trust that
they can come to Europe place and eat and and
and and and take your food to go and things
like that. That's what we're talking about, right, and building
trust in a meal now a meal that's not made
at home and so so what obstacles. You know, we
(23:16):
we we can't fix something over not because we all
know COVID ninteen it's not going anywhere. It's gonna be there.
There get a vaccine, but we're always be taking the
vaccine because it's a an incredible virus is coming to
our lives that's overtly affecting people of color and African
Americans and people who are who are presisting conditions. Ninty
four percent of the people who've died from COVID ninteen
(23:37):
have had pre existing medical conditions. A lot of people
don't know that. And so when I when I when
I when I rather off this information, Like you said, Rashan,
this is COVID ninteen may be happening, but we've always
had heart disease, We've always had cancer, we've always had stroke,
we've always had high blood pressure, we've always had diabetes.
This is just magnifying it. So if I'm hearing you correct,
(24:01):
Rod and some such situations, we need to look at
the problems before COVID eighteen came and fix those problems. Two. Well,
I agree with you. As you know, I'm starting a
movement called my Foot Eating for my beloved community. My
foot is eating for my beloved community. It's gonna be
(24:23):
an action where me, you, we all sit down on
the table said what can we do? We all we
are not in the same financial bracket, but what can
we do for everyone can have access to healthy food?
Everyone can, but access to vegetables, to fruit, to stuff.
Right that, what can we do? Uh? This is a
(24:45):
conversation some people afraid to have, but I am willing
to have the conversation for anyone, whether the one listening
or not. Well, it's interesting because of the COVID nineteen.
For the first time, I had a garden at my house.
You know, I did the tomatoes, I did peppers, I
did oakrew, I did a sage and um um. And
(25:08):
also I did uh how I did hallerpeen your peppers?
And I did uh cool peppers as well, and so
and so. I was amazed at how easy it was
wrong and the return on my investment was ridiculous. I
can I had tomatoes after tomatoes, I must have. I
had three tomato plans. I must have gotten a hundred
(25:31):
tomatoes off of that tomato plans, those three tomato plans.
That's correct, and it tastes different, and it tastes different, Yes, sir, Yes, sir.
Well guess what if you can use that to tell
me to just from other people to do that, I
guarantee the world would be a better place. Well, I'm
(25:52):
gonna tell you this wrong. I'm in your fan club
right now, so you know, off this call, I'm gonna
give you myself all that stuff so we can communicate. Plus,
I want to build a relationship with you, and uh,
because I'm thinking about it is that we're like minded
and what we're trying to do and what we're trying
to accomplish in our life. Plus I want to put
if you, I want to post some of your videos
on my on my Facebook page. So I just it's
(26:14):
my bar right here, you know, checking my he's he's
a bad boy for Texas. He's just like me. He's
just in. He's in the panamlet, he's in the pan alets.
That's high pan hammlet. That's well yet and I am
a real Texas not it's hot over that. They don't
name it after a little a little animal for nothing
that you did a knock your car off the road
if you hit it. Real is a bad back. And
(26:35):
so with that being said, what what's your goals? What
are your moving step? You know, because we're gonna talk,
we're gonna share our information. What's your goals in general
for your brand run and what you're trying to do
for the people. Well, I tried to do the people.
Let's do let's stop divided, Let's love when the order,
(26:56):
let's speak each other's brothers keeper, Let's see what we
can do to have uh, it's better America. And then
make sure everyone I don't care who you vote for,
but please vote, because your vote have it. I think
(27:16):
we have a price to play right now. I remember
I had a debate with some of my friends who
are telling me Harry did we will never vote for Harry.
And the list goes on the past few weeks, our
courstomer the same friends. I said, Okay, you ember some
(27:37):
of this conversation. Who was having in you? See what
happened tonight is because of people like you. I still
love you, but we are agreed to disagree. So I'm
hoping everyone can vote. You vote for whoever you vote for,
but you're an American. Your vote can make it the point.
(28:00):
Your voice came from you to rit. Wow, you know
some chef. I so appreciate what you just said, because, um,
it takes more than one voice to make a change.
It takes a collective, It takes like minded it takes
a clear understanding that you know we got Um we're
gonna cross over twoion thousand people uh dying from COVID nineteen.
(28:23):
We have wildfires on the West coast, hurricanes banging the
the South, and you have civil unrest and every major
city in this country. And if your vote has to
count now and we have to step out of that,
I don't know, or I step in and know it
don't Yes, it does, and then on the counts if
you make an effort. And that's what your whole that's
what this whole interview has been about. When I look
(28:44):
at listen to what you just said, it's about being
focused and working hard and being determined to succeed against
all arts. And that's all you. That's your whole career,
that's your whole life, right wrong, Yes, sir, And that's
the only thing I know. Wow, I want to think
for coming on my show because we're and you are
good buddies. Now we're friends, fe friends. I can't wait
(29:06):
to we we gotta do it. We're gonna do it.
Not my wife. You know, she won't let me get
on the plane right now, she said she. You know,
she's scared about this. COVID nineteen said, May. We gotta
get out there and live live our lives. And I
got my mask, got my parrel, I got, I got,
I got everything I need. And so we will see
each other pretty soon because she can't keep me locked down.
(29:28):
One thing I know is that life is about taking chances.
And I'm not saying risky chances. I'm I just know
that COVID ninteen is a lifestyle that we have to
learn to live with as a new normal. We have
to be safe. We can't hug each other like we
used to, we can't high five like we used to,
we can't talk in close quarters like we used to.
But we can't live a very civil of her stable lifestyle.
(29:49):
But more importantly, to make this lifestyle work for us
in the future, like you said, Ron, we have to vote.
We have to man, I get thank you. I wanna
thank you for coming to my show. Ron. Uh just
hanging right there. IM gonna close out the show. I
want to get your phone number and you're from you
even give you myself number. Okay, Hi, this is Rushan McDonald.
I want to thank everybody for coming on my show
(30:12):
and also if you want to hear any more Money
Making Conversation interviews, please go to money Making Conversation dot com.
I'm Rashan McDonald. I'm appached COO
Welcome to Money Making Conversations. It's the show that she
has the secrets of success experience firsthand by Marketing and
Brandon expert Rashan McDonald. I will know he's giving me
advice to many occasions. In occasion didn't notice, I'm not broke.
You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry
decision makers. It's what he likes to do, it's what
he likes to share. Now it's time to hear from
(00:25):
my man, Rashan McDonald. Money Making Conversations. Here we come. Yes, Yes,
Welcome to Money Making Conversation. I am your host, Rashan McDonald.
I recognize we all have different definitions of success. For
some exercisable paycheck. Mine is helping people wake up and
inspiring them to accomplish their goals and live their very
best life. These are my passions and that's what I'm
(00:48):
going to do for you. I want you to stop
tripping over small challenges and prepare to rise above the
bigger obstacles that life will present to you. My next
guest chef ron the Pratt. In twin and eight teen,
he was named Industry Chef of the Year Currently, he
is the Food and Bevers Director Executive Chef at Amarillo
Golfing Country Club and Amarillo Texas. I'm a Texas boy,
(01:08):
born to raised in Houston, Texas. He gave the first
game recognition when he competed in Bravo TV's Top Chef.
With his magnetic personality and farn demeanor, there was no
keeping him off TV. Then he went on Spike TV
Bar Rescue, Iron Chef America beat Bobby Flay on the
Food Network. He always amazed his judges with his exotic
foods that combined rich Caribbean and French flavors. Ron has
(01:31):
also been featured on the View to Today's Show, BT Access,
Hollywood Essence Magazine, Huffington Post, and Oprah Magazine, just to
name a few. Please working to money making conversation for
the very first time, my man, Chef Ron Dupratt, Thank you,
Thank You're excited to be with your guy. Well, when
on TV you excite me because I'm a food I'm
(01:54):
a foodie, Ron. So when I see a man who
can deliver the plate, you are the king? To mean,
are the King? Yes, sir, I can't wait to cook
with you. Well, let's let's talk about you in general.
You know, I'm I'm I'm born and raised in Houston, Texas,
and uh my my initial background when I for became
the person I am, right, I left IBM and became
(02:15):
a touring stand up comic, and so I performed in
Amarillo several times. In fact, I've done some New Year's
each show back in the day. So I'm very familiar
with the the lifestyle, the culture of Amarillo, Texas. And
you know, Texas a hot state when it comes to heat.
How did you miss bobbe Q? That's what I want
to know. Now? How did you you know I'm a
(02:37):
barbecue king? Now? How did I didn't see anything out
there saying barbecue? Not saying that's an insult to you.
I'm just saying talk about your origines and how you
got to become the chef that you are today. Well,
as you know, I have no limits. Bobbecue is nothing
my specialties, but I make some of the best barbecue
(02:59):
anyone ever made. I can't take anyone down in barbecue.
Not my specialty, as you know. My specialty is French
and an awful corigeon. But I'm in Texas, as you know,
in Texas is whether you do it or you can't
do it. Now you're gonna come on, wrong it come on?
Because you know you know that's what I'm excited every
(03:21):
time I see you. I'm not gonna apologize. Keep talking,
rot because you're talking about food. Now. You were talking
a little smack then, so I had to dive in.
But keep talking because I love talking. Listen to your
TV and watch you. Yeah, so you know, barbecue it
my specialties. But I do some badass brobecure and I
can't take anyone anywhere any place. As you know. Netflix.
(03:45):
We tried to me, they want me to do it,
Bobby cue Shaw, and I said, no, you're gonna pay me.
I'm not gonna do it. So that's why I didn't
do it, because I guess that No, I have some
barbecue skill. Now, how did you get now into the
whole cooking genre? You know, because of the fact that
which is something you as a child that you was
(04:06):
excited about when you when in kitchen, you just had
the natural skills. Did you go to school? Give us
your background? Run? Well, my background I was borne raised
in Haiti, uh you know, and Haiti at the time
growing up, mel wasn't allowed in the kitchen. There's a
couple of things for you do. Being kitchen is where
there you're super poor or you're gay and uh and
(04:30):
I wasn't media of them. So the objective was to
find a happy medium. So when I get to this state,
I started working on a little Italy. I worked with
uh gentleman by the name of Philip Maran and his
wife Anna Moran. And I said that I'm moving on
to work with Chef Randall, eight Cocks, Chef Adam Savage,
(04:54):
Bob's Appery from Benchmark International. That's all of these people
who have ship my career. And I said that I
went to school in France. I run the court the
cuisine because I want to be I want to be
better than anyone out in this planet. I want to
make as much money as anyone. And I don't want
people to look at me for as round the pratt.
(05:16):
I want a everyone to look at me as a chef.
So that's why part of my career, as you know,
I have worked from the most prestigious splits in the world.
That was the executive chef at mont r Club, the
exact chef Tower Company, the exactly chefs Rich Carlton, the
executive chef h Bridgewater Country Club, the executive chefs Go
(05:40):
Harbor country Club, and now executive chef the Murder Country Club. Okay, now,
and I love it. I love it. See you know
what I like about you? You put your resume out there. Okay,
you know, you know it's like it's like, you know,
it's like we're drawing down in the middle of the
street in the old western town. You know, we're staring
each other. You know, you pull out of you pull
to play. I pull out of plate. You pull out
(06:01):
of plate. I pull out of play. I can assure
you I'm gonna run out of plates talking to you, right, Okay,
I'm just let you know. Well, you know, so many
is a good experience talking to you. You have buiness.
I've been I have. I am the number one saying
I love what you do. I haven't follow you, and
I think you're GI mean. I think I can say
some of the things like this because of what you do.
(06:22):
I think you open so many dogs for me and
I'm just happy to talk to you to connect it
to you. Well, we're gonna continue this relationship offline because
of the fact that you know it's amazing how you
look at people. And I've watched you on TV and
I just love your energy and your direction and what
you're doing with your career and your honesty and that.
And didn't know that I had that type of effect
(06:44):
in your life. And it's such a positive manner. And
that's my life. My life is about uplift and it's
just I've been eighteen. I've always for some reason, my
DNA has always been how can I make somebody else
life better? Because in the end, they're going to make
my life better. And so that's why I do money
making conversations and fear it much. Thank you for what
you're saying about me, because that means it's somebody's getting it,
(07:04):
you know, and I get it from a lot of people,
and it makes me feel good because it's free. I'm
I convinced the talented person like you to come on
my show to tell their story because that story that
you have can resonate success for somebody else. Uh now,
now let's talk about just talk about you in general
with this this cooking style of yours now, because I
(07:25):
wanted people understand, Okay, you came from Haiti and I
love Caribbean food, No jerk pork. I tell you festivals.
I'm telling you see some people some people do it right,
some people do it wrong. And you know what I'm
talking about. Some people commercialize it and so so, because
(07:46):
that's why it's kind of hard to find some good
jerk pork, stay tide and then and they want to
get the jerk chicken. They want to get. But jerk
pork is my man, that's me right now wrong. I
love me some jerk pork. Now tell your back back.
So tell me what exactly is cribbing style? Cookie? Tell
us about that? Well, I you know, there's different part
(08:08):
of the Carribbian. We take us our day to explain
some day Caribbean. As you know where I'm from. We
were first Espaniola this time. After that we've been French.
After that we became Americans. So first we were slaved
from Africa. So we take the African cuisine and we
(08:31):
make it with Spanish and we create our own flair.
So now you have African, you have Spanish, and you
have French. So this is so different. Confused, uh corny
background Uh and it's there, Um, it's there. That's why
(08:54):
I call it apple Caribbean. As an African American chef,
I will bring the spice, I will bring the marinade
this evening, and that makes us different and any that's important.
Now let's talk about the French accent that you bring
to your food. Explain to us that about that. As
(09:15):
you know, um, there have been an involvement about food.
You know, the to picure French cuisine, butter, it's sover liquid,
natigens and stuff like that. But you know, working with
any country club with everyone is very contiguous of the health.
So we have to take the body out of it.
(09:37):
If we take the body out of it, so we
have to bring a Caribbean flavor, which is the marinade,
the spice, the herbs, the garlic, the charlotte, the times
there was made, the green onion, this scratch bonnet pepper.
So even we don't use that much butter, but we
take that merri needed flavor to bring the French Caribbean accent.
(10:00):
This is how I for this diffine. As you know,
there's so many chefs. Everybody thinks they are the best,
you know, but we all do. I think. Then let
me assue this because because because you're you're one of
these top of the food chain chefs. Because if you're recognized,
you on TV, if you see the wards incredible industry awards. Now, okay,
(10:23):
how if somebody is listening trying to not not make
it to where you're getting, but trying to get into
the business. What are some of the early steps that
a person can do. Discipline, discipline, discipline, discipline and the
that's a discipline discipline, focus, discipline, focused, tay, true to yourself,
(10:48):
keep learning and follow your cross because that's the only way.
As you know, everyone think they're gonna be on Food
Network or on Bradley Top Chef or Iron Chef America
on and then they forget about the step to learn
how to become a great chef. You can't be on
TV making a fool of yourself. But a certain time
(11:09):
you have to able to cook. You cannot uh complaining,
always looking for him, and you have to be better
than anyone else. So this is one of the first
African American chef graduate from CIA ninete. His name is
Jessicon Evans. When I was watching his some of his
(11:32):
early career, he went to look for a job and
the white men told him, Jeff, I will hire you.
It's one thing I wanted to tell you. You You have
to do two time more than what these men can
do for me to hire. So I always look at that.
I don't have to do more, I don't have to
work harder than everyone else, but I'm enjoyed doing it.
(11:55):
But that's the only thing I know to do. To
be the best, you gotta push every day. You gotta practices,
as you know. If you know how much Michael Jordan's practice,
how much Kobe Bryant practice, look at Tom Brady how
much their practice. You talked about, practice, take you better
and stay true to yourself and then have disciplines. It's
all about discipline does no matter how good you are.
(12:17):
But if you don't have discipline, your flast. You know
when I thank you that and you're absolutely true. You know.
I look at people, they look at my life and
I get up at four o'clock in the morning, and
some people go, who that's too early for me. Okay,
I don't know what career you're playing, but there there
there has to be a set time that you have
to get up every day to be successful. You can't
(12:38):
get up at five one day and six one day
and seven one day, I'll get up when the clock
allows you up with no alarm clocks. Do you have
to have a set pattern. That's what you're talking about focus,
And that's when you're talking about hard work correct wrong, Yes, sir, Yes, sir.
I mean you were harder every day because nobody cares
if you don't work hard. Yeah, you can be an
(12:59):
executive share and people don't know when you're gonna come
to work, or don't know if you're gonna set the
menu the day before you're gonna sample the mixture. Everybody's
on point. There's a certain in leadership. Let's talk about
that too, because you being an African American man at
the male and uh, in this position in America and
then I'm not saying anything negative, but there your position
(13:20):
is a rare position and you have to show leadership
and diversity and also being able to accept any type
of criticism. Talk about your role as an executive chef
at dominant white institutions so far in your life, talk
about how you navigate that those those those those those
those lanes to be successful and stay at the top
(13:42):
of the food chain, so to speak. Well, Uh, again,
I want to talk about discipline, as you know, when
I have the first opportunity, when chef FRIENDO Cox give
me an opportunity, or Adam Salvage uh vibs out. I
tell you when I do games were dinner, I don't
(14:02):
think because I'm better than any chefts. But it's my
discipline and some of the places I work and be
able to manage plenty, to mandal for the beverage, be
able to have nancially responsible, be able to cover anything.
It's not better than any white shafts. And they all
know that. And then to me, I told him I'm
(14:23):
cheft first and I'm a working American second. I mean,
some people get offended when I said that. I said, well,
if I was interview for a job, there's probably so
many people who better than me becauld get it. But
because I believe in myself, I have a traffic circuit
working at the Montauk Yar Club to be in Hawaii,
(14:45):
and the list goes on, and I think that gives
me an opportunity to be different than everyone else. You know,
and that's really important because of the fact that when
I look at the talented person like you and a
lot of people, could you make it look so easy
First of all, that's that's a scary part of it.
When you're looking at the scaled person like Michael Jordan
makes a dunk look easy. But you know God gave
him extra hops, extra hops, and the same thing because
(15:10):
you mentioned you mentioned some incredible people. So when you
when you get on these shows like the Bravo TV
Top Show, first of all, tell me how did you
get on the show. Well, uh, in two thousand and eight,
I did it dinner. I did sold out dinner at
James build Foundation in New York. It was something they've
(15:31):
never seen. I'm this kid from Haiti who tried to
do apple Caribbean cuisine when no one taught I was
speaking another language. I wasn't speaking another language, but I
was writing my heart and soul. I was put it
in a plate. It's called about this season and tell
about the Marinades are despite and if this is who
I am? Sometimes I wish I was from an asked,
(15:53):
but I'm not. I'm just trying the prade. So after that,
they were looking for from of the best shots in America.
I you know, yes, So you know I want that
to be on record. Our season Top Chefts beat the
amazing race first time in eighteen years. This is how
good this season is. The season was, as you know,
(16:14):
competing with the voltage your brothers, we lie, uh, Michael Votago,
grab Votao extra actor, hector from from from from from Atlanta, Mkeenoberria,
from friends and everyone. I I think this is that
wasn't apport to me for a life time, something I
(16:34):
would cherish for the rest of my life. As you know,
I didn't know much about the show when they called me.
I told the guys, now, I'm not interested. I'm a
batter cheft. I haven't thinking for myself. I'm not interested
about being the show, so you know, and I did
what I had to do, and I think we have
opened so many dough for me. I think what you
would change your mind? Run? Okay, you weren't interested, Okay,
(16:56):
because you know you're bad boy. You you've got throwing
it in. Any I get on the show and people
start judging you, what change your mind? What's the opportunity
to or expose your brand or your talents to a
bigger audience would change your mind? What changed my I
always love to push the envelope, and uh, I push
it every day and something gonna work, something not gonna work.
(17:20):
And I learned from my mistake. I say, let's give
it try. If you work, you work. If it doesn't work,
life will go down. And I would still the batter shot.
But I think the on top cheft wasn't opposite of
a lifetime something I would cherish or the rest of
my life to become calling that back for there, for
the State Department to carry the formatic backworm, to travel
the world, to go in Italy, we journ't carry to
(17:43):
talk about American food. I don't think if I wasn't
a top cheft, I was able to do that. Wow. Wow.
So when you when you look at different these things,
it's about marketing, it's about I'm just shifting the whole thing.
You're a talented person, but you're saying that, ro Sean,
this TV gave me more doors that opened for me
(18:03):
because I did this. So if one hesitant hesitates about
the opportunity because they feel uncomfortable or they feel that
it's not right from them, sometimes it's best served to
go and pursue that opportunity because, like you said, it
opened doors for you. Yes, yes, you know. Life is
not about the opportunities pursue the opportunity to do better.
(18:25):
I think, uh, give me a voice. I mean it's
you know, it's the opportunity I have to be able
to be a headline keynote speaker out of vang or
to have the brain called me. I would love you
to be in the bathroom for this company. I don't
think I will ever have theptor about people. I wasn't
(18:46):
on the top shop. That's awesome. Now now this personality
here that it just kind of like feels the screen,
h what what what the resident? What is that? What
do that? What are that? Fun? That that dynamic, that brilliance?
Where did that come from? This? Because that's really what
what sells me because when you when you put a
plate down and you smile wrong, I wish I was
(19:08):
standing next year because I knocked you out the wind.
Start eating because that's what you do, said you put
it down to be eating. So what did that? What
did that whole personality come from? You have to believe
every day as a last day because tomorrow is not guaranteed.
As you know what's going on right now in America.
We have to cherish each other because nobody's going to
(19:30):
hinder anything, and you have to do it with this smile.
That's how I shall Yeah, I'm talking to Chef Rond Pratt.
In twin and eighteen, he was named Industry Chef of
the Year. If its name sounds familiar, it should be. Currently,
he's the Food and Beverage Director Executive chef at Amarido
Golfing Country Club and Amarillo, Texas. He first gained recognition
when we saw him on Bravo's Top Chef and it's
(19:53):
been opening doors every ever since. Now, you mentioned something
about what's going on in the country right now, and
what's going on in the country right now, COVID ninteen
and COVID nineteen is overtly affecting people of color, African Americans.
What is your what is your take on this and
what role are you trying to play the hip us
out Well, I think there's more than COVID nineteen happening
(20:17):
right now in America. We can disagree on that, we
can agree to disagree. I think the COVID nineteen is
one of the things happening. But if you look at
all the racial tension, the Black Lives Matter, I think
this is a bigger problem. Understand two hundred people die
from COVID nineteen, but there's more people's suffer, suffer by polity,
(20:42):
in justice, so many things. I think it's more than
COVID nineteen happening right now. I think it is time
for everyone, whether it's me, you, to talk about, love
to talk about let's get together, let's break read and
for the COVID nineteen, let's follow the CDC guideline. Let's
(21:02):
watch our hands and let's wear and let's be respectful. Now.
I'm not going to disagree with you, Ron, okay, because
I am at the forefront of trying to create remedies,
trying to create solutions, trying to understand that there are
CDC guidelines that must be followed because I have to
protect you and you have to protect me. Were family,
(21:25):
you know, we're you know, we're all all in this together.
And nobody's playing games out there, and they're unfortunate people
are playing games with that now in your in your kitchen. Now,
when the pandemic hit and the country shut down, how
did that affect your business, How did that affect where
you work at your working atmosphere, and how did you reopen?
(21:45):
We were opening by be camp scientists by follow Dr
Faki by make sure we clean, we clean, we clean,
and we clean again. We take temperature of all our forees.
We make sure their all distant things. Of course you
have to spend more money to make less because now
(22:08):
we need more employees to do more and to serve
less people. As you know, most people want to to
take out. So I think it's that's a great scenario
where some people can afford to do it. Some people
may not effort to do as you know um with
the six speed table that cannot afford to pay the bills.
(22:34):
So we all have to go back to the drawing.
But to see how can we be become innovated to
make sure everyone is happy while we take care our members,
I guess, and make sure our employees as fast. So
we are not doctors, we are shops. But but you're
(22:54):
affecting you know, my life, my life when I come
in there and somebody gets food, and building trust that
they can come to Europe place and eat and and
and and and take your food to go and things
like that. That's what we're talking about, right, and building
trust in a meal now a meal that's not made
at home and so so what obstacles. You know, we
(23:16):
we we can't fix something over not because we all
know COVID ninteen it's not going anywhere. It's gonna be there.
There get a vaccine, but we're always be taking the
vaccine because it's a an incredible virus is coming to
our lives that's overtly affecting people of color and African
Americans and people who are who are presisting conditions. Ninty
four percent of the people who've died from COVID ninteen
(23:37):
have had pre existing medical conditions. A lot of people
don't know that. And so when I when I when
I when I rather off this information, Like you said, Rashan,
this is COVID ninteen may be happening, but we've always
had heart disease, We've always had cancer, we've always had stroke,
we've always had high blood pressure, we've always had diabetes.
This is just magnifying it. So if I'm hearing you correct,
(24:01):
Rod and some such situations, we need to look at
the problems before COVID eighteen came and fix those problems. Two. Well,
I agree with you. As you know, I'm starting a
movement called my Foot Eating for my beloved community. My
foot is eating for my beloved community. It's gonna be
(24:23):
an action where me, you, we all sit down on
the table said what can we do? We all we
are not in the same financial bracket, but what can
we do for everyone can have access to healthy food?
Everyone can, but access to vegetables, to fruit, to stuff.
Right that, what can we do? Uh? This is a
(24:45):
conversation some people afraid to have, but I am willing
to have the conversation for anyone, whether the one listening
or not. Well, it's interesting because of the COVID nineteen.
For the first time, I had a garden at my house.
You know, I did the tomatoes, I did peppers, I
did oakrew, I did a sage and um um. And
(25:08):
also I did uh how I did hallerpeen your peppers?
And I did uh cool peppers as well, and so
and so. I was amazed at how easy it was
wrong and the return on my investment was ridiculous. I
can I had tomatoes after tomatoes, I must have. I
had three tomato plans. I must have gotten a hundred
(25:31):
tomatoes off of that tomato plans, those three tomato plans.
That's correct, and it tastes different, and it tastes different, Yes, sir, Yes, sir.
Well guess what if you can use that to tell
me to just from other people to do that, I
guarantee the world would be a better place. Well, I'm
(25:52):
gonna tell you this wrong. I'm in your fan club
right now, so you know, off this call, I'm gonna
give you myself all that stuff so we can communicate. Plus,
I want to build a relationship with you, and uh,
because I'm thinking about it is that we're like minded
and what we're trying to do and what we're trying
to accomplish in our life. Plus I want to put
if you, I want to post some of your videos
on my on my Facebook page. So I just it's
(26:14):
my bar right here, you know, checking my he's he's
a bad boy for Texas. He's just like me. He's
just in. He's in the panamlet, he's in the pan alets.
That's high pan hammlet. That's well yet and I am
a real Texas not it's hot over that. They don't
name it after a little a little animal for nothing
that you did a knock your car off the road
if you hit it. Real is a bad back. And
(26:35):
so with that being said, what what's your goals? What
are your moving step? You know, because we're gonna talk,
we're gonna share our information. What's your goals in general
for your brand run and what you're trying to do
for the people. Well, I tried to do the people.
Let's do let's stop divided, Let's love when the order,
(26:56):
let's speak each other's brothers keeper, Let's see what we
can do to have uh, it's better America. And then
make sure everyone I don't care who you vote for,
but please vote, because your vote have it. I think
(27:16):
we have a price to play right now. I remember
I had a debate with some of my friends who
are telling me Harry did we will never vote for Harry.
And the list goes on the past few weeks, our
courstomer the same friends. I said, Okay, you ember some
(27:37):
of this conversation. Who was having in you? See what
happened tonight is because of people like you. I still
love you, but we are agreed to disagree. So I'm
hoping everyone can vote. You vote for whoever you vote for,
but you're an American. Your vote can make it the point.
(28:00):
Your voice came from you to rit. Wow, you know
some chef. I so appreciate what you just said, because, um,
it takes more than one voice to make a change.
It takes a collective, It takes like minded it takes
a clear understanding that you know we got Um we're
gonna cross over twoion thousand people uh dying from COVID nineteen.
(28:23):
We have wildfires on the West coast, hurricanes banging the
the South, and you have civil unrest and every major
city in this country. And if your vote has to
count now and we have to step out of that,
I don't know, or I step in and know it
don't Yes, it does, and then on the counts if
you make an effort. And that's what your whole that's
what this whole interview has been about. When I look
(28:44):
at listen to what you just said, it's about being
focused and working hard and being determined to succeed against
all arts. And that's all you. That's your whole career,
that's your whole life, right wrong, Yes, sir, And that's
the only thing I know. Wow, I want to think
for coming on my show because we're and you are
good buddies. Now we're friends, fe friends. I can't wait
(29:06):
to we we gotta do it. We're gonna do it.
Not my wife. You know, she won't let me get
on the plane right now, she said she. You know,
she's scared about this. COVID nineteen said, May. We gotta
get out there and live live our lives. And I
got my mask, got my parrel, I got, I got,
I got everything I need. And so we will see
each other pretty soon because she can't keep me locked down.
(29:28):
One thing I know is that life is about taking chances.
And I'm not saying risky chances. I'm I just know
that COVID ninteen is a lifestyle that we have to
learn to live with as a new normal. We have
to be safe. We can't hug each other like we
used to, we can't high five like we used to,
we can't talk in close quarters like we used to.
But we can't live a very civil of her stable lifestyle.
(29:49):
But more importantly, to make this lifestyle work for us
in the future, like you said, Ron, we have to vote.
We have to man, I get thank you. I wanna
thank you for coming to my show. Ron. Uh just
hanging right there. IM gonna close out the show. I
want to get your phone number and you're from you
even give you myself number. Okay, Hi, this is Rushan McDonald.
I want to thank everybody for coming on my show
(30:12):
and also if you want to hear any more Money
Making Conversation interviews, please go to money Making Conversation dot com.
I'm Rashan McDonald. I'm appached COO
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