November 6, 2019 • 25 mins
Appearing on this episode of Money Making Conversations is Quad Webb, Co-Host on TV One’s “Sister Circle,” Star on Bravo’s “Married to Medicine,” Author of “Cooking with Miss Quad: Live Laugh, Love and Eat,” and Entrepreneur.Each Money Making Conversations show hosted by Rushion McDonald is about entrepreneurship and entertainment. We provide the consumer and business owner access to Celebrities, CEOs, Entrepreneurs and Industry Decision Makers. They in turn deliver information about career planning, motivation, financial literacy and how they lead a balanced life.Don’t miss Money Making Conversations with host Rushion McDonald anytime through our iHeartRadio Podcast, which can be found under the Business/Finance Section, Fridays at 10AM ET on SiriusXM Channel 141: H.U.R. Voices and Fridays at 7PM ET on SiriusXM Channel 142: HBCU. We want to keep you Winning with your Career and your Life! #AskMMCThe Money Making Conversations radio talk show shares the “Secrets of Success” experienced firsthand by marketing and branding expert Rushion McDonald. Mr. McDonald is a brand guru and has been a marketer for major national and global brands like State Farm, Ford and Home Depot. He has worked with Kevin Hart, Stephen A. Smith, Jamie Foxx and most notably, Steve Harvey and will provide access to women and multicultural markets to expand the reach of your brand. The show features one-on-one career advice to callers, contributions from corporate leaders, successful entrepreneurs, celebrity interviews regarding their business ventures, social media branding, financial planning and information to empower small businesses to a path of success!“The Kind of Talk that Inspires Change.”https://www.facebook.com/MoneyMakingConversations/https://www.iheart.com/podcast/53-Money-Making-Conversations-28341098/https://open.spotify.com/show/3ABAQdTXqAnhGwxrsjFa5yhttps://www.rushionmcdonald.com/https://www.facebook.com/rushionmcdonald/https://twitter.com/RushionMcDonaldhttps://www.instagram.com/rushionmcdonald/https://www.linkedin.com/in/rushionmcdonaldhttps://am920theanswer.com/radioshow/7908
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
My next guest is always very busy. I mean when
I did a show Sister Circle, you know, she she
hugged me a little bit, and we don't buy her
business because she had a lots of stuff you are
going on. She stars in the doctor drama Married to
Messas on Bravo. She co hosts Sister Circle, the daily
talk show that empowers and inspires black women to live
their best life. She is an entrepreneur and also on
(00:23):
the show today to talk about her new cookbook, which
I am in awe because it's so fantastic, Cooking with
Miss Quaud, Live, Laugh, Love and Eat, which is currently
a bestseller on Amazon. Please welcome to money Making Conversation.
I'm gonna say my good cooking friend, miss Quaud. Well,
(00:44):
it's so great to be a part of your show.
And thank you so much Rashawn for the trying compliments,
and thank you for sure and sharing your show with
me today. I truly do appreciate it. Thank you so much.
And you know, I hate to give you a little
love when it came down the Circle, but I didn't
have to get it gets what mad at you because
I know it's it's it's a moving part so many
(01:06):
moving parts going on there. And the thing about this
is that you know we're gonna talk about it's a
little interesting step back on us. I remember I was
the CIA and she was with c A. I don't
know if she's still with c A. And then and
they told us, told me about the talent. They said,
they got this really dynamic young person. She does the show.
(01:27):
Uh married Mary to medicine. I said, we're trying. You
should sit down with her because we feel she has
star potential. And I sat down with her and was
an awe about where she could go with her career.
And there was way before such a circle, way before
this cook book, way before a lot of great things
that he has going on in her life now. Unfortunately
(01:47):
for me, at the time I was I was still
trying to find out who was Sean McDonald was, and
we didn't get together. But to see to see what
I saw and that what I heard in that meeting,
and to see the growth of her now is amazing
and fantastic and it's only going to get bigger because
she is a natural positive hustle about her that everybody
should understand. It is a valued part of how you
(02:10):
can win on a regular basis and also have multiple
levels or income. I just have to get that out
absolutely absolutely, We'll listen. It was a pleasure for me
to to sit down with you that day, and it's
most certainly a pleasure for me to to be speaking
with you now, And it was a pleasure for for
me to have you on Sister Circle. You know, you
(02:30):
have done some amazing things to yourself and your career,
and you have helped to springboard a lot of people integrating.
So I don't want that to kind of be skirted
over because you have been definitely influential and a lot
of people's lives and their success. So hats off to you.
Thank you very much. Now I saw you. I'm flipping
through USA own this nation. I saw you on they're talking,
(02:50):
so is that a do you make appearances? She's everywhere
now you too, one of the people. But you know
you've been to follow on social media keep up with
her Okay, Instagram, Facebook to know you've been a follow
this young lady. Now I saw your dish Nation or
do you feel imperiodically? On this day we're talking to quad.
Were up one the stars of Sister Circle Ones the
stars of Marrithon Maritors, an incredible entrepreneur as well as
(03:11):
a cooking sensation. When I saw yourtion, what happened? Yeah
you did? You did? And so absolutely you know I
love my Dish Nation family. Uh, I just want to
give a big shout out to Gary with the Tea Smiley,
Craig Porsche Williams listening. They have always been a huge
supporter of me and I and the Brad as well.
(03:32):
I have How dare I leave the bread out because
she's amazing, but um, you know, we we do work together.
You know when someone is sitting out, you know, I
am fortunate love that that they liked me, but like
me enough and like my personality enough that we have
definitely been able to um bridge the gap and create
a partnership. Whereas if anyone is sitting out, you know,
I'm happy to be called upon. And I think all
(03:55):
last week, um portion was now of course, you know
that's another young lady who released to say one has
multiple streams of income. She was away working on Real
Housewives of Atlanta as they had taken their their girls
trip or their years trip, and uh, you know they
called hip and say, hey, you know we would we
would love to have you here if you would come
and say we'll love well, well, well, hed love to
(04:16):
have you, and I said, you know what, it would
be my pleasure. So man, she saw me additionation, it's
always a great time, you know, just you know that
that that sense of camaraderie and and and found a
monks entertainers and talents, and it's always good for me
to talk about somebody else's business. Absolutely absolutely, But you
know the beauty of it just seeing you looking you know,
(04:37):
you have a brilliant smile and that energy and your
articulation was on point, and you felt you you just
felt right in there. This when I looked at it, go, well,
this is another a lane of exposure that's gonna give
you another great opportunity for your career too, to grow.
And that's really that's why I was excited boy, seeing
it that you you never turned away from a positive opportunity,
(04:59):
even though you know your schedules business. You go, okay, look,
this is something good, something I know some work involved,
and it's gonna squeeze my time, but you see the
upside of that effort. Correct, Oh, absolutely, there is never
an opportunity, uh if it makes sense with my brand,
and especially where I'm trying to go um that I'm
probably nine times out of ten not going to turn
(05:22):
it down. We do understand that being in a rim
of entertaining, it's it's it's short lived. And you know,
people are always looking for the next best thing in
this world. You have their dis arena, and you have
to make yourself almost impossible to be denied. And you
do that by expanding and in kind of being great
and a lot of things. Sometimes people say you adject
(05:44):
the jack of old trade for the mans of none,
but I'd say you thrust yourself into whatever you're doing
and you can become great at it. And that's how
I look at it. And you're doing a very very
great job at doing what you just spoke of. Now
let's talk about why you know I'm salivating over here
cooking with you called live, laugh, love and eat. Okay, Now,
let me tell you a little bit about Rashan McDonald.
(06:05):
Rashan McDonald's a super foodie, okay, because you know I
can bake. Now. I have a website called baker spotlight
dot com on their rushawna eat type of recipes and
all that stuff from from baking recipes, but also Rushan
eats from various restaurants around the country. I've eaten saw
a Spotlight restaurants. Now what I also do on my
Facebook page which has almost eight hundred thousand followers. If
(06:27):
you go on there, you know chi chef Jamika over
wins that she posed uh chef wells, He's post on
Saturday every week. I always post food. I post myself
baker Spotlight two or three times. So it's a site
that's a Facebook page that's really people go there because
they like to give recipes and things like that. So
just just send you up to your boy likes to
(06:49):
eat and also promote people. So I will be promoting
your book and a platform that people are used to
come in and see food. And also on Sunday morning,
I posted the list taste video some type of dessert.
Okay now I got the book Open to Cooking with
Miss Quad, Live, Laugh, Love and Eat is a top
(07:09):
seller on Amazon on page the Shrimp and Arster Dressing. Okay, y'all, okay,
so you know, okay, now, now, okay, now I really
say that because you know, thanks given coming up. Everybody
wants a different spin. Okay, different because I've done the cranberry,
I've done the I've done the with the mushrooms, I've
(07:31):
done the arster. Now I've never done the shrimp and
arst dressing. I'm gonna tell you something. The reason I'm
bringing this up hard recipes. Also, See, sometimes you get
a cookbook and you gotta be a mad scientist to
understand what's going on with the measurements and get confused.
And you can look at her book and you're like, Okay,
cannot be that easy. It cannot be that easy. So
(07:54):
this is what I do for a living. I cook
and I bait. So when I looked through, I go, yeah, yeah, yeah,
that makes sense. Yeah yeah yeah. Here's the beauty of
her Because I'm wouna tell you about why I love
her book, because see, there are people out there who
do cookbooks who get mad if you kind of skip
a step. They want they want you to like ride
(08:15):
down every step. Now in this corn bread book. In
this book, she tells you, look, I'm gonna tell you
how to make the corn bread. But if you want
to go to Croger's Public get you corn bread our
pre maid, come on, save yourself. A couple of steps
am I right? That absolutely? Absolute? Listen, we know time
is up and answer. You know, we we have gotten
(08:36):
so used to, you know, our leaning towards the the
the the uber eats and the grub pubs and all
of that, and at those things are great, they're still
not home cooked meals. And so what I wanted to
do was make things as simple and as easy as possible.
So it's okay with me if there's a little bit
of substitution. I prefer to have things fresh, and I
(08:59):
go to the farmers a couple of times a week.
That's just my things. But but listen, you can, you
can cut some corners and still come out with a
great flavor for meal that you're you're gonna enjoy as
well as your family. So I'm not the type to say, oh,
why did you do that? You shouldn't have done that,
and now you messed up the recipe. That's that's not it.
What we're trying to do now is a pain and
achieve the flavor of a good home cook good home
(09:22):
cooked meal. And that's what we're doing. And you're doing
a fantastic job of that, and that this book is
fantastic from that standpop because Look, I'm gonna tell you
something that's the whole thing about me. I'm about a
person trying to get people who are afraid to cook
or bake, who intimidated by the process. And you're providing
an incredibly are your ticket a very tremendous platform here.
(09:46):
Now the idea for the cookbook is what? Tell me
what the idea of the cookbook and to get it
to this level? Tell us the background on that, right, Bro, Well,
I gotta tell you. You know, a lot of times
people think we're Sean you know, she's going to tell division.
You know, she's signed with this big agency whatever whatever
that you know, I just woke up one day and say,
you know what I think in twenty four hours, I'd
(10:08):
like to have a cookbook that we're gonna push out
to the man said, when indeed, it did not happen
that way. This cookbook was two years into making before
it actually happened, and and in that there was a
lot of disappointments. You know, there were some things that
you know, really didn't go as planned. But that's okay.
You know, we we we don't fall off the bike
and say, hey, you're never gonna ride. I'm never gonna
(10:28):
ride again. So indeed, I had a literary agent who
was superly amazing. You know, the time of his career
he had birth over two hundred and thirty thousand authors.
You know, that's quite impressive to be, to be honest
with you, And so you know, he and I got
together and we decided to move forward as a partnership
(10:49):
and really working on how I went the book, to look,
what would be the angle of the book, what would
be my approach to people who would be reading the book,
and and and and how I wanted to whole layout
to be. So it's one thing to get a literary agent.
It's another thing to be able to go into uh
an office right and into a publishing house and say, hey,
(11:11):
this is why you should do this deal with me.
And UH initially when you're when you're going out and
you know, as as agents or managers or whatever, you know,
even pr refs, these are people who who who represent you,
you know, who are your mouthpiece in your absence. And
I honestly just got to tell you why he was amazing.
I don't really I think he got who who who?
(11:35):
He got? Who I am? You know, I don't think
he really knew how to package and package me and
to sell me. So we ran into a lot of
heiccuffs with that along the way. In fact, he was
out pitching for a year and we got nothing in return.
And it was a bit devastating because here I am,
you know, with all of this, you know, the skill set,
in the knowledge, faith and the passion, and you know,
(11:57):
I I'm being looked over and then and I'm telling
you this is what really happened. And so you know,
as difficult as it was for me to end that
relationship because I'm a very loyal person, it was the
right thing I needed to do in terms of business.
That we're gonna come back on the next break and
continuous conversation about this amazing cookbook Cooking with miss Quaud
(12:19):
quad Well, one of the stars of the Circle, one
of the stars of Marriage to Medicine that arias on Bravo.
She's amazing. This book is amazing. Cooking with Miss Quaud
uh top hit, top seller on Amazon. Right back with more.
I gotta come to our spies. I gotta continue this
conversation with Hi. This is ra Sean mcgonald and we're
talking to Quade. She's on money making conversations talking about
(12:41):
her new book, Cooking with Miss Quaud Live, Laugh, Love
and Eat. He was talking about that how devastates you
was in the whole process, so trying to get the
book out there on the news than just trying to
get the book published and uh, and in that process
it's really important. I wanted to just expand on a
little bit that you finish that conversation, because tough decisions
(13:03):
have to happen. It can't be derived on emotions. They
have to be a business decision. A lot of people
stopped making proper business decision because they don't know how
to make a business decision. And that's what you're saying.
It was tough because you're a loyal person. Absolutely after
That's exactly what I was saying, you know. But you know,
I figured, you know, at this point, I need to
(13:24):
take my destiny into my own hands. I've offered him
an opportunity, he's done as much as he could do
with it, and you know, in a respectful way, you know,
in a very professional manner, I just said, you know,
I think it's this is where we end. And you know,
I know you're gonna continue to do great things and
what if God said the same, I will too. And
they respected that a great deal. In fact, in a sense,
(13:44):
I feel like he almost felt a little bit relief,
you know. You know, you don't know, one wants to
to work hard and and it's to no avail, you know.
And so we were back went back to the drawing board,
and you know, I said, listen, I think this book
should really happened. I got with you know, Denika Luis
is one of the leads on my team, and I said,
(14:04):
we we still got to make this happen, you know.
And I had a lot of things going on at
that time that probably would have deterred the average person
and made them shy away from it. And you know,
you know, just with life distractions, you know how it is.
And I said, you know, it won't be a distraction
for me. It's gonna be a sense of motivation for me.
(14:25):
So I was already focused. But by this time I
was like, you know, it was it was just you know,
I was in my own Wayne, you know, I was
like a thalue with blinders on. And uh we when
we went back to the drawing board, I acquired another
little literary agent, and you know, her and I worked
this time very very very very close with with with
(14:47):
me with each other, and um, you know, I literally
had taken her in a sense throughout my life, you know,
like I didn't want it to be something that she
read on the internet or something that you know, that
TV depict who I am. I really wanted her to
personally get to know me. Because when you get to
know someone and you almost uh remove yourself from your
(15:11):
body and place yourself in theirs, then you truly can
understand how to sell them into properly position them. And
so it took us a little time when we got there.
And I'm the type of person that if you get
me in a room, the deal is going to be closed.
And I'm not all I mean, I'm not walking out
of there without a deal. And I learned that from
my background in medical device sales. You know, to always
(15:31):
be closing, always be closing. You might not get the
deal that day, but if you're always closing, something that
you said in that meeting might lead you to a
third meeting that may need lead you to a six
meeting that may help you close the deal. So it's
always in my mind to to to always be closing
and that's exactly what we did. There was a time
I was actually in New York working on one show.
(15:53):
And while working on that show, when we wrap that up,
I said, listen, I'm gonna be in New York. We
gotta have some we gotta have some meetings set up.
And so, you know, it wasn't enough for me to
do that one job and then come home and try
to figure it out. We made it happen while I
was there. And I remember, you know, all that day,
you know, I was going to publishing houses and I
was pitching and I was telling them and I was
bringing them into the ideal in the world that I
(16:14):
was wanted to create with this book. And when we
closed out, we had a couple of deals on the
table where they were actually bothering or or actually buying.
I'm sorry for the business. They wanted to do a
partnership with me. Well, the beautiful thing about pitching and
going to different meetings that the idea, the concept gets
stronger in each meeting. So yeah, I'm gonna add that
(16:36):
to the next meeting. So when so so, sometimes being
a first meeting is not the best meeting, but that
six meeting that pitch was strong, girl. That pitch was on.
You know you read it. And so that's why we
got to the point where people knew you knew how
to talk. You knew that you knew the buzz that
would get somebody react and come forward to you. So
let's get back to this wonderful book. Uh with we're
(16:58):
interviewing Cardware but her new cookbook. What I want to
do is make sure people understand the diversity of menus,
of the variety of menus recipes there in this Like
I'm gonna tell you something. I saw that when I
saw a peach fig and at a rugle of salad
with spicy lemon honey vinigrette. Okay, fig is one of
(17:18):
my I grew up in the Fifth War tips and
were the fig tree in the backyard. So fix like,
uh what I wrot When I saw that, I was
in love with this book right there. And I love
fig Newton, So I know that is a fruit that
is undervalued as far as you know, as far as
this flavor that can give to you in a recipe.
And so I'm sold there. And then I went over
(17:40):
to this other page. Oxtails. Now, come on, how many
how many books I'm telling I've been doing this show
two and their years. Nobody has ever come on this
show telling me how to make oxtails. And that's one
of my favorite I'm telling you the truth. Now, I'm
telling you, I'm telling you quote. I'm telling you, this
(18:01):
book is outstanding. I'm just telling everybody this book. It's
outstanding because of the variety. Then she got this and
I made my wife made chili yesterday and I'm so
mad because she has cheesy baked Hawaiian rolls, sloppy jokes.
Oh yes, oh yeah, with a little proble. We put
a little grumlic butter on the top of that and
(18:22):
we put those into the oven force that are allowed
that cheese kind of a throw. When I tell you
some good eating, it definitely puts a spin on your
ever sloppy Joe. And then we went over to the
corn beef and Pstram and rubens. See now, my freshman
year in college, I worked in the Jewish Delhi. That's
why I knew how to make rubens. So I know.
(18:43):
So when somebody somebody starts starts writing down how to
make a good ruben, you're talking a little expert right here.
I made Rubens for two years. Okay, so so so
so so she dealing with the dude who goes, okay, yeah,
let me see, let me see I call you what
you talking? Oh so, so I'm going through this book.
(19:06):
I'm going Then she got the you got the Southern
Turn of Greens. Oh my god, now now let me
just talk to you about that. And then two stories
with this Reuben and the Turn of Greens down. You know,
I have from the big beautiful city that sits on
the bluff, that's Mrs Tennessee, and so I have Southern
roots to the core. But like yourself or Sean, I
am too fruit foodie. I love love, love, love love food.
(19:30):
Now some of you don't get me confused, or you know,
don't and to some a slope of depression because I wasn't.
But there was one more time in my life and
I still do it because this day when I wake
up and said, I first think, I think about it.
What am I gonna eat today? I mean, it's it's
just so enjoy enjoyable that, you know, one of them
the many blessings that God has given us. But but
(19:52):
that was Turn of Greens. Let me tell you there's
nothing like I'm telling you right now, and I'm hungry
right now because it's one time I think my turn
of greens are so amazing. And I know when I
came up, you know, with my my mom and everything,
and she's one of the persons that have helped cultivate
me and and help curating how to cook and and
different recipes too. But um, you know she used to
(20:16):
pick them. We will pick them together and everything, and
you know, showed boil them down and water and everything.
And I said, well, you know, for me, I need
a little bit more flavor. They're good now, don't get
Mama's grains wrong, but I you know, I need a
little bit more flavor. So what we do We might
start it off with, you know, kind of letting them
cooking bowl into the water, but after a while we're
gonna transfer that and pour all of that out. And
(20:37):
then I'd like to add chicken broth to it, natural
chicken broth, low and sodium. It gives it a different
type of flavor. And then I'll do a smoked turkey, uh,
smoked turkey's leg in there. And it's just so good.
And I'm from the South, like I said, for Memphis,
we like to cut up onions and fresh tomatoes, and
these are we all onions, and we cut the onions
(20:57):
and fresh tomatos up in them and everything, and we
we eat it like that. That's good. That's just where
I come from. And then don't let me put it
hot water corn bread. You might as well go. I
will sit down. I will sit down on hot water
corn bread. I will that I'm doing something I'm taking.
I am straight from the hood. We will eating hot
(21:18):
water cornbread. For we ate biscuits because I didn't know
what the biscuit was, but I knew hot water corn
bread and croquetch work. I'm taking you. Just some hot water,
some hot corn, me up with somebody in there, and
that's that. Greens get hot. Time you go, you're good.
And it's so flavorful, and it's it's very it's very soon.
I mean, it's a natural comfort food. It's fun. It's
(21:39):
a funny party because you know, you know you want
to come back on this show because we we we
we're gonna finish this show out with this cookbook. And
we said nothing about some circle. We said nothing boy
married mess. Now I'll just take you here's here's a
funny part, but that she went from turn up greens
to Reuben sandwiches. See, I don't know how you have
that skill set to do that, but yeah, I understand.
(22:01):
These are all of the things. There's a hundred recipes
in here of all other things that over the years
and with spending me and myself and my family, these
are the things that I enjoyed to eat. So I
wanted people to to to kind of get a piece
of my life with each recipe. And not only that,
I wanted to expand the palace of our people a
lot of times. You know, Southern cooking is always good,
(22:23):
soul food is always good, but you know, we can't
stand to stretch ourselves a little bit, and so things
like a Reuben sandwich. My mom would make those on
Friday night with a nice cultural pi pickle and got
the sole pout and everything. Listen, that was that's what
we did, and so it was very easy. Like she
she started, I started cooking with her, you know, maybe
around the ages of tenories lavin. And you know one
(22:45):
thing that I did notice about my mom, she never
made it a dunking chast. It was always fun and
you know, our time with her and I would laugh
and kind of bun and catch up on what's going
on with the family, what's happening in the neighborhood. And
she just always made it such a joy. So for me,
you know, I didn't grow up with that anxiety of
oh my god, you know, this is gonna take all
day to cook this food and once I mess up,
(23:07):
and you know, I just want people to know that
even if you mess up a lot of times, food
can be saved. The beauty about cooking and creating recipes
is this, you have four creativity. You can do what
you wanna do, you know, And so I just really want,
you know, those people who don't know how to cook
to just stop and take a moment and just try.
And we have some very simple recipes that's in my
(23:28):
book Cooking with ms Quad, Live, Love, Love and Eat,
where even the simplest, the simplest you can get it,
you can get it. You know, you got This is
what I want to do for you. That's what I'm
gonna do, you know, because I told you my website,
I'm not my website on Facebook page at Rushan McDonald.
(23:50):
You go there, you see Monday Afternoon Food, Tuesday Food
Wednesday food, Friday food, Saturday food, Sunday food. Okay, I
want to. And what I do is I want to
I want to take three of your recipes and what
I want to do is post them with the picture
and you and I'm going to put the link in there,
the driving to Amazon so they can buy the book,
if you don't mind. That's what I like to do that.
(24:11):
And I'm doing it for chef to because she does
it every week and she she can't believe the reaction
that she gets, the engagement that she gets, the like
she gets. And I want to do it for you, Coral,
because this is a great book. I want people. People
are buying it, they should buy more. This book should
be a testament to you as a as a as
a chef because this is amazing and I'm gonna put
(24:32):
it in the air. You will have a cooking show,
my friend. Oh my god, Rishan, thank you so very much.
And that's something that my team and I are are
really working towards. Um We're very much so interested in
doing that. And and just to hear those word I
didn't tell you that, I never shared that with you,
but to hear you say those words, confirmation for me,
(24:54):
and so I've received that. Thank you so much, and
you will and you'll be back on the show. We
talked about those other shows. Ha ha ha
My next guest is always very busy. I mean when
I did a show Sister Circle, you know, she she
hugged me a little bit, and we don't buy her
business because she had a lots of stuff you are
going on. She stars in the doctor drama Married to
Messas on Bravo. She co hosts Sister Circle, the daily
talk show that empowers and inspires black women to live
their best life. She is an entrepreneur and also on
(00:23):
the show today to talk about her new cookbook, which
I am in awe because it's so fantastic, Cooking with
Miss Quaud, Live, Laugh, Love and Eat, which is currently
a bestseller on Amazon. Please welcome to money Making Conversation.
I'm gonna say my good cooking friend, miss Quaud. Well,
(00:44):
it's so great to be a part of your show.
And thank you so much Rashawn for the trying compliments,
and thank you for sure and sharing your show with
me today. I truly do appreciate it. Thank you so much.
And you know, I hate to give you a little
love when it came down the Circle, but I didn't
have to get it gets what mad at you because
I know it's it's it's a moving part so many
(01:06):
moving parts going on there. And the thing about this
is that you know we're gonna talk about it's a
little interesting step back on us. I remember I was
the CIA and she was with c A. I don't
know if she's still with c A. And then and
they told us, told me about the talent. They said,
they got this really dynamic young person. She does the show.
(01:27):
Uh married Mary to medicine. I said, we're trying. You
should sit down with her because we feel she has
star potential. And I sat down with her and was
an awe about where she could go with her career.
And there was way before such a circle, way before
this cook book, way before a lot of great things
that he has going on in her life now. Unfortunately
(01:47):
for me, at the time I was I was still
trying to find out who was Sean McDonald was, and
we didn't get together. But to see to see what
I saw and that what I heard in that meeting,
and to see the growth of her now is amazing
and fantastic and it's only going to get bigger because
she is a natural positive hustle about her that everybody
should understand. It is a valued part of how you
(02:10):
can win on a regular basis and also have multiple
levels or income. I just have to get that out
absolutely absolutely, We'll listen. It was a pleasure for me
to to sit down with you that day, and it's
most certainly a pleasure for me to to be speaking
with you now, And it was a pleasure for for
me to have you on Sister Circle. You know, you
(02:30):
have done some amazing things to yourself and your career,
and you have helped to springboard a lot of people integrating.
So I don't want that to kind of be skirted
over because you have been definitely influential and a lot
of people's lives and their success. So hats off to you.
Thank you very much. Now I saw you. I'm flipping
through USA own this nation. I saw you on they're talking,
(02:50):
so is that a do you make appearances? She's everywhere
now you too, one of the people. But you know
you've been to follow on social media keep up with
her Okay, Instagram, Facebook to know you've been a follow
this young lady. Now I saw your dish Nation or
do you feel imperiodically? On this day we're talking to quad.
Were up one the stars of Sister Circle Ones the
stars of Marrithon Maritors, an incredible entrepreneur as well as
(03:11):
a cooking sensation. When I saw yourtion, what happened? Yeah
you did? You did? And so absolutely you know I
love my Dish Nation family. Uh, I just want to
give a big shout out to Gary with the Tea Smiley,
Craig Porsche Williams listening. They have always been a huge
supporter of me and I and the Brad as well.
(03:32):
I have How dare I leave the bread out because
she's amazing, but um, you know, we we do work together.
You know when someone is sitting out, you know, I
am fortunate love that that they liked me, but like
me enough and like my personality enough that we have
definitely been able to um bridge the gap and create
a partnership. Whereas if anyone is sitting out, you know,
I'm happy to be called upon. And I think all
(03:55):
last week, um portion was now of course, you know
that's another young lady who released to say one has
multiple streams of income. She was away working on Real
Housewives of Atlanta as they had taken their their girls
trip or their years trip, and uh, you know they
called hip and say, hey, you know we would we
would love to have you here if you would come
and say we'll love well, well, well, hed love to
(04:16):
have you, and I said, you know what, it would
be my pleasure. So man, she saw me additionation, it's
always a great time, you know, just you know that
that that sense of camaraderie and and and found a
monks entertainers and talents, and it's always good for me
to talk about somebody else's business. Absolutely absolutely, But you
know the beauty of it just seeing you looking you know,
(04:37):
you have a brilliant smile and that energy and your
articulation was on point, and you felt you you just
felt right in there. This when I looked at it, go, well,
this is another a lane of exposure that's gonna give
you another great opportunity for your career too, to grow.
And that's really that's why I was excited boy, seeing
it that you you never turned away from a positive opportunity,
(04:59):
even though you know your schedules business. You go, okay, look,
this is something good, something I know some work involved,
and it's gonna squeeze my time, but you see the
upside of that effort. Correct, Oh, absolutely, there is never
an opportunity, uh if it makes sense with my brand,
and especially where I'm trying to go um that I'm
probably nine times out of ten not going to turn
(05:22):
it down. We do understand that being in a rim
of entertaining, it's it's it's short lived. And you know,
people are always looking for the next best thing in
this world. You have their dis arena, and you have
to make yourself almost impossible to be denied. And you
do that by expanding and in kind of being great
and a lot of things. Sometimes people say you adject
(05:44):
the jack of old trade for the mans of none,
but I'd say you thrust yourself into whatever you're doing
and you can become great at it. And that's how
I look at it. And you're doing a very very
great job at doing what you just spoke of. Now
let's talk about why you know I'm salivating over here
cooking with you called live, laugh, love and eat. Okay, Now,
let me tell you a little bit about Rashan McDonald.
(06:05):
Rashan McDonald's a super foodie, okay, because you know I
can bake. Now. I have a website called baker spotlight
dot com on their rushawna eat type of recipes and
all that stuff from from baking recipes, but also Rushan
eats from various restaurants around the country. I've eaten saw
a Spotlight restaurants. Now what I also do on my
Facebook page which has almost eight hundred thousand followers. If
(06:27):
you go on there, you know chi chef Jamika over
wins that she posed uh chef wells, He's post on
Saturday every week. I always post food. I post myself
baker Spotlight two or three times. So it's a site
that's a Facebook page that's really people go there because
they like to give recipes and things like that. So
just just send you up to your boy likes to
(06:49):
eat and also promote people. So I will be promoting
your book and a platform that people are used to
come in and see food. And also on Sunday morning,
I posted the list taste video some type of dessert.
Okay now I got the book Open to Cooking with
Miss Quad, Live, Laugh, Love and Eat is a top
(07:09):
seller on Amazon on page the Shrimp and Arster Dressing. Okay, y'all, okay,
so you know, okay, now, now, okay, now I really
say that because you know, thanks given coming up. Everybody
wants a different spin. Okay, different because I've done the cranberry,
I've done the I've done the with the mushrooms, I've
(07:31):
done the arster. Now I've never done the shrimp and
arst dressing. I'm gonna tell you something. The reason I'm
bringing this up hard recipes. Also, See, sometimes you get
a cookbook and you gotta be a mad scientist to
understand what's going on with the measurements and get confused.
And you can look at her book and you're like, Okay,
cannot be that easy. It cannot be that easy. So
(07:54):
this is what I do for a living. I cook
and I bait. So when I looked through, I go, yeah, yeah, yeah,
that makes sense. Yeah yeah yeah. Here's the beauty of
her Because I'm wouna tell you about why I love
her book, because see, there are people out there who
do cookbooks who get mad if you kind of skip
a step. They want they want you to like ride
(08:15):
down every step. Now in this corn bread book. In
this book, she tells you, look, I'm gonna tell you
how to make the corn bread. But if you want
to go to Croger's Public get you corn bread our
pre maid, come on, save yourself. A couple of steps
am I right? That absolutely? Absolute? Listen, we know time
is up and answer. You know, we we have gotten
(08:36):
so used to, you know, our leaning towards the the
the the uber eats and the grub pubs and all
of that, and at those things are great, they're still
not home cooked meals. And so what I wanted to
do was make things as simple and as easy as possible.
So it's okay with me if there's a little bit
of substitution. I prefer to have things fresh, and I
(08:59):
go to the farmers a couple of times a week.
That's just my things. But but listen, you can, you
can cut some corners and still come out with a
great flavor for meal that you're you're gonna enjoy as
well as your family. So I'm not the type to say, oh,
why did you do that? You shouldn't have done that,
and now you messed up the recipe. That's that's not it.
What we're trying to do now is a pain and
achieve the flavor of a good home cook good home
(09:22):
cooked meal. And that's what we're doing. And you're doing
a fantastic job of that, and that this book is
fantastic from that standpop because Look, I'm gonna tell you
something that's the whole thing about me. I'm about a
person trying to get people who are afraid to cook
or bake, who intimidated by the process. And you're providing
an incredibly are your ticket a very tremendous platform here.
(09:46):
Now the idea for the cookbook is what? Tell me
what the idea of the cookbook and to get it
to this level? Tell us the background on that, right, Bro, Well,
I gotta tell you. You know, a lot of times
people think we're Sean you know, she's going to tell division.
You know, she's signed with this big agency whatever whatever
that you know, I just woke up one day and say,
you know what I think in twenty four hours, I'd
(10:08):
like to have a cookbook that we're gonna push out
to the man said, when indeed, it did not happen
that way. This cookbook was two years into making before
it actually happened, and and in that there was a
lot of disappointments. You know, there were some things that
you know, really didn't go as planned. But that's okay.
You know, we we we don't fall off the bike
and say, hey, you're never gonna ride. I'm never gonna
(10:28):
ride again. So indeed, I had a literary agent who
was superly amazing. You know, the time of his career
he had birth over two hundred and thirty thousand authors.
You know, that's quite impressive to be, to be honest
with you, And so you know, he and I got
together and we decided to move forward as a partnership
(10:49):
and really working on how I went the book, to look,
what would be the angle of the book, what would
be my approach to people who would be reading the book,
and and and and how I wanted to whole layout
to be. So it's one thing to get a literary agent.
It's another thing to be able to go into uh
an office right and into a publishing house and say, hey,
(11:11):
this is why you should do this deal with me.
And UH initially when you're when you're going out and
you know, as as agents or managers or whatever, you know,
even pr refs, these are people who who who represent you,
you know, who are your mouthpiece in your absence. And
I honestly just got to tell you why he was amazing.
I don't really I think he got who who who?
(11:35):
He got? Who I am? You know, I don't think
he really knew how to package and package me and
to sell me. So we ran into a lot of
heiccuffs with that along the way. In fact, he was
out pitching for a year and we got nothing in return.
And it was a bit devastating because here I am,
you know, with all of this, you know, the skill set,
in the knowledge, faith and the passion, and you know,
(11:57):
I I'm being looked over and then and I'm telling
you this is what really happened. And so you know,
as difficult as it was for me to end that
relationship because I'm a very loyal person, it was the
right thing I needed to do in terms of business.
That we're gonna come back on the next break and
continuous conversation about this amazing cookbook Cooking with miss Quaud
(12:19):
quad Well, one of the stars of the Circle, one
of the stars of Marriage to Medicine that arias on Bravo.
She's amazing. This book is amazing. Cooking with Miss Quaud
uh top hit, top seller on Amazon. Right back with more.
I gotta come to our spies. I gotta continue this
conversation with Hi. This is ra Sean mcgonald and we're
talking to Quade. She's on money making conversations talking about
(12:41):
her new book, Cooking with Miss Quaud Live, Laugh, Love
and Eat. He was talking about that how devastates you
was in the whole process, so trying to get the
book out there on the news than just trying to
get the book published and uh, and in that process
it's really important. I wanted to just expand on a
little bit that you finish that conversation, because tough decisions
(13:03):
have to happen. It can't be derived on emotions. They
have to be a business decision. A lot of people
stopped making proper business decision because they don't know how
to make a business decision. And that's what you're saying.
It was tough because you're a loyal person. Absolutely after
That's exactly what I was saying, you know. But you know,
I figured, you know, at this point, I need to
(13:24):
take my destiny into my own hands. I've offered him
an opportunity, he's done as much as he could do
with it, and you know, in a respectful way, you know,
in a very professional manner, I just said, you know,
I think it's this is where we end. And you know,
I know you're gonna continue to do great things and
what if God said the same, I will too. And
they respected that a great deal. In fact, in a sense,
(13:44):
I feel like he almost felt a little bit relief,
you know. You know, you don't know, one wants to
to work hard and and it's to no avail, you know.
And so we were back went back to the drawing board,
and you know, I said, listen, I think this book
should really happened. I got with you know, Denika Luis
is one of the leads on my team, and I said,
(14:04):
we we still got to make this happen, you know.
And I had a lot of things going on at
that time that probably would have deterred the average person
and made them shy away from it. And you know,
you know, just with life distractions, you know how it is.
And I said, you know, it won't be a distraction
for me. It's gonna be a sense of motivation for me.
(14:25):
So I was already focused. But by this time I
was like, you know, it was it was just you know,
I was in my own Wayne, you know, I was
like a thalue with blinders on. And uh we when
we went back to the drawing board, I acquired another
little literary agent, and you know, her and I worked
this time very very very very close with with with
(14:47):
me with each other, and um, you know, I literally
had taken her in a sense throughout my life, you know,
like I didn't want it to be something that she
read on the internet or something that you know, that
TV depict who I am. I really wanted her to
personally get to know me. Because when you get to
know someone and you almost uh remove yourself from your
(15:11):
body and place yourself in theirs, then you truly can
understand how to sell them into properly position them. And
so it took us a little time when we got there.
And I'm the type of person that if you get
me in a room, the deal is going to be closed.
And I'm not all I mean, I'm not walking out
of there without a deal. And I learned that from
my background in medical device sales. You know, to always
(15:31):
be closing, always be closing. You might not get the
deal that day, but if you're always closing, something that
you said in that meeting might lead you to a
third meeting that may need lead you to a six
meeting that may help you close the deal. So it's
always in my mind to to to always be closing
and that's exactly what we did. There was a time
I was actually in New York working on one show.
(15:53):
And while working on that show, when we wrap that up,
I said, listen, I'm gonna be in New York. We
gotta have some we gotta have some meetings set up.
And so, you know, it wasn't enough for me to
do that one job and then come home and try
to figure it out. We made it happen while I
was there. And I remember, you know, all that day,
you know, I was going to publishing houses and I
was pitching and I was telling them and I was
bringing them into the ideal in the world that I
(16:14):
was wanted to create with this book. And when we
closed out, we had a couple of deals on the
table where they were actually bothering or or actually buying.
I'm sorry for the business. They wanted to do a
partnership with me. Well, the beautiful thing about pitching and
going to different meetings that the idea, the concept gets
stronger in each meeting. So yeah, I'm gonna add that
(16:36):
to the next meeting. So when so so, sometimes being
a first meeting is not the best meeting, but that
six meeting that pitch was strong, girl. That pitch was on.
You know you read it. And so that's why we
got to the point where people knew you knew how
to talk. You knew that you knew the buzz that
would get somebody react and come forward to you. So
let's get back to this wonderful book. Uh with we're
(16:58):
interviewing Cardware but her new cookbook. What I want to
do is make sure people understand the diversity of menus,
of the variety of menus recipes there in this Like
I'm gonna tell you something. I saw that when I
saw a peach fig and at a rugle of salad
with spicy lemon honey vinigrette. Okay, fig is one of
(17:18):
my I grew up in the Fifth War tips and
were the fig tree in the backyard. So fix like,
uh what I wrot When I saw that, I was
in love with this book right there. And I love
fig Newton, So I know that is a fruit that
is undervalued as far as you know, as far as
this flavor that can give to you in a recipe.
And so I'm sold there. And then I went over
(17:40):
to this other page. Oxtails. Now, come on, how many
how many books I'm telling I've been doing this show
two and their years. Nobody has ever come on this
show telling me how to make oxtails. And that's one
of my favorite I'm telling you the truth. Now, I'm
telling you, I'm telling you quote. I'm telling you, this
(18:01):
book is outstanding. I'm just telling everybody this book. It's
outstanding because of the variety. Then she got this and
I made my wife made chili yesterday and I'm so
mad because she has cheesy baked Hawaiian rolls, sloppy jokes.
Oh yes, oh yeah, with a little proble. We put
a little grumlic butter on the top of that and
(18:22):
we put those into the oven force that are allowed
that cheese kind of a throw. When I tell you
some good eating, it definitely puts a spin on your
ever sloppy Joe. And then we went over to the
corn beef and Pstram and rubens. See now, my freshman
year in college, I worked in the Jewish Delhi. That's
why I knew how to make rubens. So I know.
(18:43):
So when somebody somebody starts starts writing down how to
make a good ruben, you're talking a little expert right here.
I made Rubens for two years. Okay, so so so
so so she dealing with the dude who goes, okay, yeah,
let me see, let me see I call you what
you talking? Oh so, so I'm going through this book.
(19:06):
I'm going Then she got the you got the Southern
Turn of Greens. Oh my god, now now let me
just talk to you about that. And then two stories
with this Reuben and the Turn of Greens down. You know,
I have from the big beautiful city that sits on
the bluff, that's Mrs Tennessee, and so I have Southern
roots to the core. But like yourself or Sean, I
am too fruit foodie. I love love, love, love love food.
(19:30):
Now some of you don't get me confused, or you know,
don't and to some a slope of depression because I wasn't.
But there was one more time in my life and
I still do it because this day when I wake
up and said, I first think, I think about it.
What am I gonna eat today? I mean, it's it's
just so enjoy enjoyable that, you know, one of them
the many blessings that God has given us. But but
(19:52):
that was Turn of Greens. Let me tell you there's
nothing like I'm telling you right now, and I'm hungry
right now because it's one time I think my turn
of greens are so amazing. And I know when I
came up, you know, with my my mom and everything,
and she's one of the persons that have helped cultivate
me and and help curating how to cook and and
different recipes too. But um, you know she used to
(20:16):
pick them. We will pick them together and everything, and
you know, showed boil them down and water and everything.
And I said, well, you know, for me, I need
a little bit more flavor. They're good now, don't get
Mama's grains wrong, but I you know, I need a
little bit more flavor. So what we do We might
start it off with, you know, kind of letting them
cooking bowl into the water, but after a while we're
gonna transfer that and pour all of that out. And
(20:37):
then I'd like to add chicken broth to it, natural
chicken broth, low and sodium. It gives it a different
type of flavor. And then I'll do a smoked turkey, uh,
smoked turkey's leg in there. And it's just so good.
And I'm from the South, like I said, for Memphis,
we like to cut up onions and fresh tomatoes, and
these are we all onions, and we cut the onions
(20:57):
and fresh tomatos up in them and everything, and we
we eat it like that. That's good. That's just where
I come from. And then don't let me put it
hot water corn bread. You might as well go. I
will sit down. I will sit down on hot water
corn bread. I will that I'm doing something I'm taking.
I am straight from the hood. We will eating hot
(21:18):
water cornbread. For we ate biscuits because I didn't know
what the biscuit was, but I knew hot water corn
bread and croquetch work. I'm taking you. Just some hot water,
some hot corn, me up with somebody in there, and
that's that. Greens get hot. Time you go, you're good.
And it's so flavorful, and it's it's very it's very soon.
I mean, it's a natural comfort food. It's fun. It's
(21:39):
a funny party because you know, you know you want
to come back on this show because we we we
we're gonna finish this show out with this cookbook. And
we said nothing about some circle. We said nothing boy
married mess. Now I'll just take you here's here's a
funny part, but that she went from turn up greens
to Reuben sandwiches. See, I don't know how you have
that skill set to do that, but yeah, I understand.
(22:01):
These are all of the things. There's a hundred recipes
in here of all other things that over the years
and with spending me and myself and my family, these
are the things that I enjoyed to eat. So I
wanted people to to to kind of get a piece
of my life with each recipe. And not only that,
I wanted to expand the palace of our people a
lot of times. You know, Southern cooking is always good,
(22:23):
soul food is always good, but you know, we can't
stand to stretch ourselves a little bit, and so things
like a Reuben sandwich. My mom would make those on
Friday night with a nice cultural pi pickle and got
the sole pout and everything. Listen, that was that's what
we did, and so it was very easy. Like she
she started, I started cooking with her, you know, maybe
around the ages of tenories lavin. And you know one
(22:45):
thing that I did notice about my mom, she never
made it a dunking chast. It was always fun and
you know, our time with her and I would laugh
and kind of bun and catch up on what's going
on with the family, what's happening in the neighborhood. And
she just always made it such a joy. So for me,
you know, I didn't grow up with that anxiety of
oh my god, you know, this is gonna take all
day to cook this food and once I mess up,
(23:07):
and you know, I just want people to know that
even if you mess up a lot of times, food
can be saved. The beauty about cooking and creating recipes
is this, you have four creativity. You can do what
you wanna do, you know, And so I just really want,
you know, those people who don't know how to cook
to just stop and take a moment and just try.
And we have some very simple recipes that's in my
(23:28):
book Cooking with ms Quad, Live, Love, Love and Eat,
where even the simplest, the simplest you can get it,
you can get it. You know, you got This is
what I want to do for you. That's what I'm
gonna do, you know, because I told you my website,
I'm not my website on Facebook page at Rushan McDonald.
(23:50):
You go there, you see Monday Afternoon Food, Tuesday Food
Wednesday food, Friday food, Saturday food, Sunday food. Okay, I
want to. And what I do is I want to
I want to take three of your recipes and what
I want to do is post them with the picture
and you and I'm going to put the link in there,
the driving to Amazon so they can buy the book,
if you don't mind. That's what I like to do that.
(24:11):
And I'm doing it for chef to because she does
it every week and she she can't believe the reaction
that she gets, the engagement that she gets, the like
she gets. And I want to do it for you, Coral,
because this is a great book. I want people. People
are buying it, they should buy more. This book should
be a testament to you as a as a as
a chef because this is amazing and I'm gonna put
(24:32):
it in the air. You will have a cooking show,
my friend. Oh my god, Rishan, thank you so very much.
And that's something that my team and I are are
really working towards. Um We're very much so interested in
doing that. And and just to hear those word I
didn't tell you that, I never shared that with you,
but to hear you say those words, confirmation for me,
(24:54):
and so I've received that. Thank you so much, and
you will and you'll be back on the show. We
talked about those other shows. Ha ha ha
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