0:00

daàââââââââââââââââââââââââââââââââââââââââârââââââââââ

0:12

mouth . So

0:31

what you got ?

0:32

next for me . So I'm actually

0:34

a lot of chefs don't like desserts , like

0:36

people . Some chefs say pastry

0:39

chefs have dessert , but most chefs like , alright , I

0:41

just want to cook savory food , that's all I'm gonna do . So

0:44

I like to make a little twist on it . So I have

0:46

a dessert that is not probably thrown into

0:48

the traditional dessert , but we're going to amplify

0:51

it . So what we're doing right now is

0:53

it doesn't bring some butternut

0:55

squash , and

0:57

butternut squash is a

1:00

great alternative to a sweet potato , a little

1:03

less starchy and

1:06

still has some great flavor

1:08

. So what I did was actually marinated it

1:10

, letting our squash use a little pumpkin

1:12

spice , a little saline sediment like you know

1:14

, bean and meat sediment on this

1:16

Roasted it down . It's got a little softer and

1:19

after doing that , now what we're going to do is I made a little

1:21

chocolate sauce , but I didn't use traditional chocolate , so

1:24

once again , it's trying to think some healthy notes

1:26

. So we took a cacao

1:28

powder , flavor it up , use

1:30

that to flavor up , a little grape seed oil and little

1:33

date syrup , because

1:36

at them days , sugar is

1:38

not always beneficial , but there's different levels

1:40

to the ways we can sweeten things , so date

1:43

syrup or date sugar are

1:45

seen as healthier sugar options

1:47

. Alright , so I use that to make

1:49

this like chocolate sauce

1:52

. So what we're going to do is put

1:54

a little bit of that drizzle that over

1:57

, just like this , so we're

2:00

going to give it a little chocolate flavor on

2:03

this butternut squash , but

2:06

then just have a little more fun . What we

2:08

did was actually toast up

2:10

some walnuts

2:13

, so I got to pull that

2:15

out . So now I actually continue

2:17

to add flavor to these

2:19

different elements of what you're cooking . So

2:22

how do you , how do ?

2:23

you dream ? How do you ? How are

2:26

you like researching stuff or you just trying

2:28

stuff ?

2:29

I dream in color , I dream in flavor

2:32

. So when I started

2:34

my personal chef business , I called it blank canvas

2:36

cooking , because I literally look at

2:38

each plate as a blank canvas

2:41

. And I was not gifted in

2:43

arts like drawing . I had visions

2:45

, but when I tried to actually put it on a

2:48

canvas or a piece of paper , uh-uh

2:50

, came out totally wrong . So with

2:52

that , who has become my art

2:54

, I'm going to give you a little cup

2:57

of nut sugar , one of

2:59

the things when you work with sugar sometimes you don't

3:01

want to roast it because it can caramelize too quick

3:03

. So after you have a burnt , more burnt effect

3:05

. So sometimes you want to put some sugars on afterwards

3:08

. So I'm getting a little cup of sugar afterwards

3:10

and going to give you a little zest of

3:12

orange . One of the things that they learn is most

3:14

of the flavor of citrus fruits are

3:17

in the skin , so something with that is

3:19

cut and put some juice on it . A lot of the flavor

3:21

, essence of citrus

3:23

fruits are right here in the skin , so I'm just

3:25

going to give you a little bit of orange

3:28

zest All

3:34

night as well . Now , remember , this is going

3:36

to be a little warm , so

3:38

it would have been great to have some ice cream

3:41

, but now I'm just going to give you

3:43

this in a different manner . You don't have to

3:45

always put ice cream or whipped cream on on

3:47

a dish to make it as you deserve

3:49

, but it has a nice little sweet touch , so

3:51

I'm going to eat the whole thing , skin too . Well , you know

3:53

what I mean . I'm not going to eat the skin on it . So the

3:55

skin is pretty rough so you can use , yeah

3:57

, kind of slice into it . Should

4:02

be pretty tender . So

4:07

I'm going to like an elevated sweet potato pie .

4:12

Wow .

4:14

I was not expecting that . Now for butternut

4:16

squash .

4:18

That's not what I was imagining going

4:20

in my palate

4:22

.

4:23

And you get a little extra flavor with the walnuts

4:26

because you're toasting them . Add a little cinnamon to

4:28

the walnuts as well , wow . So the goal

4:30

is to continue to add flavor at

4:32

every single level

4:34

of the dish .

4:35

Yeah , I'm going to need more , more God

4:38

leave .

4:41

If you want to take it even further , you could definitely

4:43

use like a little creme fraiche , or what

4:45

I would have done is maybe take , maybe like

4:47

a whipped cream , use like some hemp seeds or almond

4:50

milk , and it's like you're tricking me . Is

4:53

your expecting ?

4:54

any little more savory . No , it's really

4:56

a vegetable , but it's a dessert .

5:00

Imagine that

5:02

You've experienced a full plant-based

5:04

meal and that is called a food . It's just good

5:06

food . You didn't think about it . You didn't think you were going

5:08

to eat vegan diet , but you did . So

5:11

everything was yeah . There was

5:13

not one single animal utilized

5:15

in the making of

5:17

these dishes . Everything came

5:19

from the beauty of plants , vegetables

5:22

, fruits

5:24

and some greens . Wow

5:28

, and you feel satisfied , right .

5:30

I feel amazing right now . I

5:33

feel amazing Chef .

5:34

Almost like a guilt-free dessert yeah .

5:37

So when

5:40

is the cookbook coming out ?

5:43

And so , interestingly enough , it's something

5:45

that I actually it's a passion project I wanted

5:48

to put together . So I got a chance to work with

5:50

another of the NFL guy . I was

5:52

a wide receiver and worked for NFL for

5:54

a few years and worked with him . I

5:56

think I wanted to be able to do something to show like maybe

5:58

30 meals or 30 , 30

6:00

dishes of an athlete Eat like a pro

6:02

. So that is on my wish list , gotcha

6:05

, and I'm going to work on that . But , funny

6:07

enough , right now my girlfriend and I we are

6:09

working on a cookbook . We're doing something within

6:11

a plant-based space . We're taking

6:13

some traditional foods and

6:16

just remix them and making them vegan

6:18

. Okay , so we're in the midst of doing that

6:20

. I did it should be done before March but

6:22

just a testing phase of recipes

6:25

. It kind of consumes me , but it's

6:27

a passion project , it will be done .

6:30

So what is done ? You

6:33

got , how do I I don't want to say wrong unaltered-

6:35

which is when

6:38

I tell you just the concept behind it

6:40

.

6:40

I didn't do it alone , but I had a business partner work

6:43

with an altered . But an altered is a phenomenal

6:45

product and it's more than just the name , is actually

6:47

a deeper meaning , because

6:50

the product itself is slightly

6:53

unaltered , One of the things in most

6:55

natural form to get the most benefit out

6:57

of it and it is .

6:58

can you explain what it is ? It's a protein bar

7:00

. It's a snack bar .

7:02

Snack bar . Okay , you can even call it an energy bar

7:04

. I don't want you , because people are getting on an energy bar

7:06

and it was so weird this whole term energy

7:08

. But I tell you , all food

7:10

gives you energy , so everything's an energy bar

7:13

. But we decided to put that in a category because we

7:15

need stimulate energy like no all

7:17

food can provide you an energy . All right . But

7:19

no , this is a snack bar , so it's

7:21

something that we use seven or fewer , seven

7:23

or less ingredients , no

7:26

added sugar , there's no preservatives . We

7:28

have simply taken the beauty of dates , mashed

7:31

that up with a grain called amaranth

7:33

amaranth grain , which is a gluten

7:35

free grain , and then we created

7:38

four flavors . To start with , some

7:40

flavors include sea moss . Some

7:42

flavors include something like bird eye . Some

7:44

we use natural flavors

7:47

like carrot powder , which is another derivative

7:50

of like a chocolatey taste . We use saline

7:52

cinnamon , which is a more natural cinnamon

7:54

taste . We add walnuts

7:56

, brazil nuts , and some people don't even

7:58

realize Brazil nuts are an actually complete

8:00

protein . So when you're looking for those essential

8:03

amino acids , you can get that in Brazil nuts . We

8:05

have another bar where we use hemp seeds , which

8:07

is another complete protein

8:09

which you can get your essential amino acids

8:11

. So , like I tell athletes a lot of

8:13

times , you don't have to always go

8:15

to these big protein powders

8:18

and I'm not going to supplement companies , but we

8:20

can keep that protein intake

8:22

, that essential amino acid intake . We

8:24

can keep it simple . Add Brazil

8:26

nuts and hemp seeds to the shakes

8:28

you're making . You're getting a great amount of protein

8:31

that will benefit your body without some

8:33

of the fillers . That's what scares me about

8:35

some clients . They get a lot

8:37

of tubs but they don't read

8:39

the real details and see everything that's in these

8:41

tubs . Because you grind stuff up

8:43

to a powder , you can put a lot of things in

8:45

it that you miss . So

8:48

, yeah , so yeah . Our products are just

8:50

very clean , simple products and ingredients that

8:52

you understand . That's my biggest thing when it comes

8:54

to eating Eat , simple , eat food

8:56

that you understand . You don't understand what

8:58

that ingredient is . You might not want to

9:00

put it in the body . You

9:02

don't know what it is .

9:03

You don't know what you want to do . I make sense , but

9:06

we don't , no , no , we just

9:08

make it taste good .

9:09

Okay , you can put lipstick on

9:11

a pig , but it's still a pig .

9:13

Yeah , then you got Matt

9:15

Harvest and we had some

9:17

of these last time . What did you think about

9:19

it ? Amazing , like

9:22

, really the

9:25

best fruit juice I've had

9:27

. I'll honor it . I appreciate that , like

9:29

food , like because you

9:32

gave me there was a beat one that messed your head

9:34

up .

9:34

I was like I'm not drinking no

9:36

beet juice , and it was crazy

9:39

good and that's

9:41

what I love about doing this

9:43

with just natural foods , like , first of all , with juice

9:45

in general . There's a lot of juice companies

9:47

that add preservatives , juice

9:51

companies that add perfumes . You don't even realize

9:53

some juices have

9:55

chemicals to smell . It create

9:58

the scent of an orange . It's

10:00

not just a real scent . So

10:02

there's things in juices that don't need to be there

10:04

. I created these juices

10:07

. You just magnify

10:09

the fruits and vegetables that's in them . That's

10:11

it , because nature

10:13

has given a lot of fruits , all

10:16

the sweetness we need . Like my other

10:18

people , try that apple juice . They're

10:20

like no must be some sugar .

10:22

No , apple juice was yeah

10:26

.

10:28

And it's apples . Like the apples did

10:30

the magic . I just put them in a box .

10:32

Yeah . Yes so now , this

10:34

is Mad harvest

10:36

.

10:37

Yeah , now I'm proud of my because

10:40

I came out of a need once again . I was

10:42

with a client . He wasn't eating enough fruits

10:44

and veggies . He's in these

10:46

basically in all season . Like

10:48

no , you need to something about it . What's going on

10:50

? So I'm like I gotta find a better way . It's your

10:53

chef should be able to think on the

10:55

fly to create a solution to get you what you need . It

10:57

wasn't want to eat these veggies for whatever reason

10:59

. You want to drink , yeah . So I came up with three

11:01

flavors of juices and just started doing on a regular

11:04

basis . He liked it and I'm like , all

11:06

right , well , I know he's getting what he needs . So something

11:08

clicked . I had another business partner who

11:11

I talked to about it and

11:13

we pretty much came up with their name together

11:15

, the concept , and it went from

11:17

just being about juices to where mad harvest

11:20

is now , where we are a healthy lifestyle brand

11:22

and the goal is to get People to

11:24

consume warm fruits and veggies . Yeah

11:26

we start with the juices , but we then we finish

11:28

on the education . We do health coaching . We

11:31

get people in the sea malls , get them into these natural

11:33

bars as well and help them understand

11:35

that healthy Can taste good . Yeah

11:37

, healthy can be convenient and

11:40

we want to make sure healthy is a sesson .

11:43

So last thing is the , the CMOS

11:45

, like I had some Before

11:48

we started . Yeah , like what

11:50

is ? It's

11:52

a big thing . Now it's becoming

11:54

a craze in America . Yes , so can you explain

11:57

the

11:59

reason behind it ?

12:02

so CMOS

12:05

is typically harvested in the ocean

12:07

and a lot of Caribbean areas

12:09

, even on coast of like Africa

12:11

, south America , ireland as

12:14

well , a Lot

12:16

of Caribbean folks are into natural , even

12:19

a popular drink in Jamaica's

12:22

, irish moss . So Irish moss is

12:24

something that makes you a manhood strong . I got a

12:26

guy's drink it so they can . But

12:31

in the states you didn't know about it . But it's become so

12:33

popular now where ultimately

12:35

I like to compare CMOS

12:38

to like the mineral version of a multivitamin

12:41

because Quality CMOS I must

12:43

emphasize that quality CMOS when I

12:45

say that quality I mean CMOS

12:47

is being harvested off of the rocks

12:49

in the ocean . Is

12:51

Providing that plant , that ocean

12:53

vegetable with at least 92 mills

12:56

that Benefit your body function

12:58

better ? Can you explain you ?

13:00

off camera . You explained it to me and you

13:02

had me like , wow , can

13:05

you explain the difference between , like

13:07

you said , quality CMOS and then

13:09

Not quality

13:11

, or how it can be Stepped

13:14

on for a ?

13:15

better time , I'll say , compared to the fish

13:18

industry . Yeah , wild caught fish

13:20

, we have farm raised fish . They're reasonably

13:22

differently . Farm raised fish are trapped

13:24

in a contained area , not

13:27

clean . They are swimming amongst a

13:29

lot of crap and poop , so you're

13:31

not getting the highest quality in that Farm

13:33

raised fish that comes down to it . Wild

13:36

caught fish are out in the wild and free and they

13:38

are Consuming what they should consume

13:40

naturally out in the ocean . Now we

13:43

get to the water . That's the whole another level because technically

13:45

, a lot of our waters can be polluted . Yeah

13:47

, there's all spills that happen , but

13:49

we don't even realize it . But that all spills

13:51

in the water . You think somebody's coming with a wet

13:54

back to clean it up . Yeah , no , it's Trickling

13:57

, trickling through the ocean and flowing through

13:59

Everywhere . So a lot of things

14:01

are in the ocean will still be a little tense , but

14:03

ultimately , when we did CMOS , some

14:05

CMOS becomes farm raised . There are people that

14:07

Are trying to fill the demand

14:10

. So bad that they are taking this

14:12

Sea vegetable and they're growing

14:14

it in pools or they're hanging

14:16

it in the ocean and it's not truly coming from

14:18

a rock . The

14:20

rocks and the coral are Giving

14:23

or fusing the minerals in

14:25

that sea vegetable that sea plant

14:27

. So you're not pulling that CMOS

14:29

from that rock , that coral ? Then

14:32

you're not getting the maximum of

14:34

nutrient , mineral that your body will actually

14:36

thrive on , got you ? So that's what we want

14:38

to separate that difference .

14:40

The arm . The other thing is you explained

14:42

to me about the arm , the

14:46

flavoring of it , how , the

14:49

how , how

14:52

some people put food or flavor , and what

14:54

would the positives and negatives

14:56

?

14:56

so Because CMOS Should

14:59

not have much of a taste . There's typically

15:02

two main types of CMOS . When we gold and

15:04

purple , there are some that other

15:06

colors , but mainly golden purple and there's different

15:09

strains within that golden purple color . So

15:11

Typically

15:14

CMOS should have a very neutral

15:16

flavor . But I've experienced with the purple

15:18

or so that takes a little bit oceanic . But

15:21

there are people that are trying to mask any

15:23

type of oceanic taste . So people

15:25

are starting to add fruits to

15:27

CMOS to see . See , you see , mangle

15:29

CMOS . You see pine on CMOS and

15:32

that's cool for a short term . But

15:34

if you're gonna package that and

15:36

sit that on a shelf , just

15:39

the science alone behind sea moss

15:41

and fruits and shelf life don't

15:43

match up Because sea moss , once it's

15:45

in gel form , is rehydrated . It

15:47

really should be good for about 3-4

15:49

weeks . Now your fruits , unless

15:52

you're doing some extra using some extra preservative

15:55

method that'll preserve those fruits

15:57

, those fruits intermingle

15:59

with that sea moss . That shelf life doesn't

16:02

quite match up because fruits really aren't . But it should

16:04

not have high quality of them Once

16:07

it's been exposed to oxygen . That is the enemy , oxygen

16:09

. When fruits get oxygenated

16:12

it starts to deteriorate . So you keep opening

16:14

and closing the lid . That fruit is becoming

16:16

oxygenated , so you're really shorting the shelf

16:18

life of your sea moss . So

16:20

for me , when I work with sea moss , I like to tell clients

16:23

all the time look , this is unflavored

16:26

. If you want to add fruits to it , take

16:28

smaller portions out , use a blender

16:30

, add your own fruits , add like a serving as you go

16:32

, instead of mixing

16:34

all together . Now you've got to hurry and try to get that sea

16:36

moss out .

16:38

So where can people get

16:42

the bar , the juice and

16:45

the sea moss out ?

16:46

So it's actually a combination

16:48

of two companies . So Mad Harvest is an altar

16:50

to two different companies . I'm

16:52

a part of both of them , very fortunate . So

16:55

with these two companies you have Mad

16:57

Harvest that you can find online at madharvestcom

17:01

and it's not MAD but it's actually M-A-A-A-V

17:04

. You're like why you got

17:07

three A's ? Because we got triple quality

17:09

product and triple quality

17:11

service . That's why and you need to understand

17:14

that , so you can find online

17:16

locally . In South Florida

17:18

you pop up in different

17:20

farmers markets on the weekend , so you can find

17:22

this in Fort Lauderdale or you can find it in Copeland Creek Plantations

17:26

, sometimes even Parkland . See , that's the

17:28

farmers markets . But the biggest thing people

17:30

understand we deliver . It's a part

17:32

of us making this type of product accessible

17:34

so you can order online and you

17:36

can deliver product to you .

17:38

If somebody's out of state .

17:40

So , right now the sea moss . We can ship the

17:43

bars , which again we're kind of in partnership with

17:45

unaltered , but we are able to ship the bars as well

17:47

, because our juices

17:49

are not pasteurized . That's a whole other thing . We

17:52

don't pasteurize our juice . Currently . The

17:54

whole pasteurization process is something

17:56

that is necessary to be on most retail

17:58

shelves , because what

18:00

you're doing is going through a process whether it's a heat

18:02

process or a pressurized process

18:04

to actually extend the shelf

18:07

life of the fruits and vegetables that

18:09

you have pressed that juice out . Is that when cold

18:11

press means ? So cold press is

18:13

not pasteurization , but cold press is when it's the

18:15

process of getting the juice out , because you can either use

18:18

a pressing method , because you

18:20

like hydraulic force , or you

18:22

can use a blade method where you're just

18:24

basically going through and being cut up and shredding

18:26

, and that shredding process is actually getting

18:28

extracted from the juice . So cold

18:31

press is popular because during that method

18:33

you create less heat . When you

18:35

create less heat , then you're

18:38

losing fewer nutrients in that process

18:40

, gotcha . So that's why cold press is really

18:43

popular . You're getting the most banter you've got in your blood when it's

18:45

on nutrients .

18:45

So we'll make sure that we put the links at

18:49

the bottom of the description so

18:51

that people can go to your website

18:53

. That'd be dope , yes . So

18:56

before we move on

18:58

, the pasteurization

19:00

that

19:07

makes it last longer , which takes the

19:09

freshness out of it .

19:12

So I won't

19:14

say the freshness , I will say

19:16

the nutrient quality

19:18

is depleted . Some so

19:21

understand this as

19:24

soon as you harvest , as soon as you

19:26

pull a fruit or vessel , whether

19:28

it's from the tree or from the ground , as

19:30

soon as they lose that connection to the source

19:32

, the nutrients start to deplete . So

19:35

understand that from day one , once

19:37

you extract it , you pull this papaya

19:40

from the tree , nutrients

19:42

start to go down . Now

19:45

it sits on a shelf , sits in a warehouse to get

19:47

to a grocery store , you're

19:49

still losing some nutrients . So

19:51

now we go through a process where you might heat that

19:53

food up . Heat changes

19:56

this chemical structure of

19:58

a fruit or a vegetable

20:00

, so now you lose more nutrients . So

20:03

through these processes

20:05

, whether it's heat or pressure , you

20:07

lose some nutrients . But the fresh and this still tastes fresh

20:09

. They still taste good , but

20:11

is this from an actual nutrient

20:14

absorption standpoint ? You're

20:16

not going to maximize how much

20:19

whether it's vitamins or minerals

20:21

that may be in that fruit . You're not going

20:23

to maximize the amount that you possibly

20:25

could absorb because once

20:27

it leaves the ground it's been through at least one

20:30

, maybe two , three weeks before it's gotten

20:32

to you , before it's actually got to your gut . So

20:34

that's all you're losing to the actual nutrient

20:36

value . But it will still taste great

20:38

. Yeah .

20:42

Man , this is very informative

20:44

, very good , and

20:47

it was you're vegan yourself

20:49

.

20:50

So this is what's interesting about my story I

20:54

do not call myself vegan . I

20:56

completely understand the message and

20:58

the philosophy behind it . Literally understand that you

21:00

do not have to kill for

21:03

you to live . And understand

21:05

the impact of consume or creating

21:07

the more demand for animals , understand what that impact

21:09

does on the environment , but I

21:11

still will cook meat . So I

21:13

don't eat any meat . Since I told 2019

21:16

, I let go of any animal-based products

21:18

dairy cheese , eggs

21:20

, chicken , fish . Like

21:23

it's weird to me , people don't say people have told

21:25

me how many people eat fish . No , it's still flesh

21:27

. So I don't eat any animal-based

21:29

products myself , but I still cook

21:31

meat . And that's what also made some kinds that

21:33

I'm able to still cook you with chicken dish

21:36

or lamb chops or steak dish

21:38

and I don't taste it . But

21:40

I believe sometimes you know

21:42

you have a gift where you can do something

21:44

like that . I can season through smell

21:47

, through sight , and understand

21:49

that this is going to taste good . I know that I can marinate

21:51

something . I'll put together some herbs , some spices

21:53

. This is going to taste good . It's got to put it on this

21:55

dish . And also , reading you read

21:57

tons of cookbooks . You read this certain

21:59

just set flavor profiles

22:01

. You understand what goes basically goes well . You

22:03

understand what first of all , salt and pepper goes well

22:05

almost every day . So you start there . But

22:08

you understand what paprika may go really

22:10

well , what ginger may go really well . Understand

22:12

what onions if you're going to use a shallot , use a yellow

22:15

onion , red onion . You learn all these

22:17

different things from reading and then you can apply

22:19

it . So I just use that gift and that knowledge to

22:22

enhance meat dishes . So

22:24

I'm not vegan but I am plant-based Gotcha . But

22:26

I look at it this way Me

22:29

going this route helps

22:31

people to be exposed

22:33

to more plant-based dishes . They're still eating

22:35

meat , but I can get them and say , hey , you want to do a

22:37

meatless Monday or sometime ? I don't even tell

22:39

them . I say hey , just taste good , let me know what you think . Yeah

22:41

, and they don't even think about

22:43

it . Oh shoot .

22:46

Let's do it . That's good , Okay

22:48

, so , so

22:50

we wrap this up . You

22:53

have bars , you have juices

22:55

, you have sea moths

22:57

, you do I

23:00

cook in a home .

23:01

Yeah , I'm trying to go to Well , do

23:03

health coaching , because I gotta

23:05

make sure you understand this statement and I'll

23:07

even , I'll even take

23:09

the apron off this week Okay . So one

23:12

of the things that has become important to me , as

23:14

you know about my passion is food

23:16

and understand what food does . So

23:18

my message is hey , gotta

23:20

love food that loves you back

23:23

. Yeah , I want people to understand

23:25

when you

23:27

recognize , when you eat with intention

23:30

, when you eat food that has a benefit

23:32

, it will give you a better quality

23:34

of life . So it's not about

23:37

eating perfectly , but it's about making

23:39

progress towards eating foods that

23:41

can taste good and be

23:43

good for you . So that

23:45

is also part of my mission , as I continue to do

23:47

more things around food and getting people

23:49

to enjoy food experiences

23:52

.

23:53

That'sthat's

23:56

dope . That's good . You have

23:58

a passion . That's good , you have the knowledge . I

24:01

need to try one again . Which

24:03

one I didn't have ? Was

24:06

it this one ?

24:07

That's the pineapple with sea moss . Maybe

24:09

the carrots , or the carrot recharge is another dole

24:11

number . Make

24:14

sure you shake . Anytime you're doing cold press do you shake

24:17

? You see how it separates .

24:19

Yeah , yeah , shake

24:21

and enjoy . My

24:23

last question what's

24:30

your goal ?

24:35

My goal is to spend enough

24:38

time in the kitchen where I'm able to create products

24:41

that masses

24:43

, large amounts of people

24:45

can enjoy , and

24:48

then eventually are you able tothe

24:52

pineapple does the magic . I have to get into the bottle , then

24:55

eventually go from the kitchen to be able to

24:57

continue to have these conversations , to be

24:59

able to have a larger platform If it's doing

25:01

a TEDx , if it's be doing more podcasts

25:03

, but being able to get people

25:05

to understand food from

25:08

a practical lens and

25:10

help them to see how they can

25:12

just use flavor to

25:14

make healthier things , be

25:17

prepared , get people to eat at home

25:19

a little bit more Not all the time , but at least a

25:21

little bit more . So

25:24

my focus is working in the kitchen

25:26

, produce foods for more people to eat and

25:29

then being able to speak and educate and just share

25:31

information to get people to understand that food

25:34

does not have to be what takes you out your

25:36

goal . We're all going to die . I'm a

25:38

die . I get that , but

25:41

I will now let food be my killer . That

25:44

is what my mission is To show

25:46

people that food does not

25:48

have to take you out .

25:49

And if somebody wanted coaching

25:53

, does that

25:55

include , like , even if they go out to eat , you can

25:57

kind of tell them what to do ?

25:58

Because everybody is notone . Everybody is not going

26:00

to make the time to cook . I think people don't

26:02

know how to cook . It's okay . So

26:06

if you're going to go out , just make smart choices

26:08

. So what I do is for my clients . I will take

26:10

time out , no matter where they live . You don't have to be in Florida

26:12

, but wherever you are , I'll find restaurants

26:15

and look at menu , saying these are some of the top things you

26:17

want to do . Even give them lists of these

26:19

. Are foods you always want to make sure are in your middle

26:21

. So I help them understand is

26:23

the choices you want to have . These are restaurants that give that

26:25

choice and , believe it or

26:27

not , there's a lot of restaurants you can go to or

26:29

off the menu . Some people don't realize

26:32

. If you're somebody that's spending extra money

26:34

or you're going to certain high-end restaurants that

26:36

may have a price point over , like , say , 40

26:38

or $50 per plate , you can actually

26:40

tell the chef hey , I don't eat meat

26:42

, can you just do something cool with some vegetables ? You'd be surprised

26:45

at how many chefs will actually love

26:47

that challenge , because there's more , because they get to do something

26:49

else . Exactly Got you . So

26:52

you can get challenge the chef to say , can you do this and just use

26:54

these ingredients . A lot of time

26:56

about nice restaurants will do that . Okay

26:59

, yeah , but also ask the question . I get them to ask

27:01

the question hey , what kind of oil do you use ? Can you possibly

27:03

use this type of oil ? As a matter of

27:05

fact , use ghee versus

27:07

using olive oil , so

27:11

you can get clients to be

27:13

in an external environment and

27:15

make great choices in that environment .

27:18

So we wrap it up . You want to give out any

27:21

contact information athletes

27:23

, families , whatever , where

27:25

anybody can reach you at .

27:27

Well , of course , a lot of things are

27:29

done through Mad Harvest , even though

27:31

it's kind of a merger of blank canvas cooking

27:33

blood . You can find me at Mad Harvest

27:36

, so Pat at Mad Harvest that's P-A-T

27:38

at . M-A-A-A-D

27:41

Harvestcom . You can

27:43

reach me there as any question becomes

27:45

to have me come in and cook

27:48

whether it's doing a special event , private event , birthday

27:50

party , intimate dinner , doing some meal

27:52

prep stuff in your home teach you

27:54

how to cook , especially something

27:56

I have . A couple of friends who got divorced , like Pat , need

27:58

your help . My wife ain't around anymore

28:00

. I don't know what to do . So if you need to just

28:03

learn how to cook some simple dishes , then

28:05

I'm happy to do that as well . You can

28:07

reach me at my phone number , 305-281-7302,

28:11

. Give me a shout , give me a call . Look

28:13

forward to being able to assist . I'm also on social

28:15

media Facebook , instagram

28:18

. Tiktok Mad Harvest

28:20

will be the tag of all three of those

28:22

Mad Harvest with 3A's and if I'm at any

28:24

three of those and TikTok . I was pushing

28:26

back on TikTok for a long time . I pushed

28:29

back on for the longest . I swear I might

28:31

do . Yo

28:33

, I'm over 40 years old . I have no problem saying I'm over 40

28:35

years old . I can't do TikTok , but

28:38

it's just another way to reach people , another platform

28:40

. So , yes , even on TikTok you can find

28:42

me there , reach out , and my

28:44

goal once again is to get people to learn

28:46

how to love food , then love them back and

28:49

just truly embrace eating in a

28:51

way that gives you high quality life .

28:54

Well , thank you , man , for having

28:56

us . Everything was great . I'm

29:00

amazed . I've learned a lot

29:02

and it's going

29:04

to help me .

29:07

Don't feel tired .

29:09

I'm full but I still feel light . You know

29:11

what I'm saying . I'm good , the

29:14

juice is great , the sea moss is great . I

29:17

had a bar last time and I

29:19

just appreciate your

29:22

passion and

29:24

giving your knowledge out , Because

29:27

we here we're supposed

29:29

to eat sea moss and we're supposed to do this , but

29:31

then when you don't get a detailed description , you're just

29:33

kind of like walking in the crowd but

29:36

you're kind of like breaking things down and

29:38

it all makes sense and , man , I

29:41

appreciate it . Thanks for having us . And

29:43

another episode of Life

29:46

in Times in Tub City with Chef Pat

29:48

. Peace

30:12

. Visit

30:19

mypinpluscom today

30:22

for more information . No

30:50

, my baby .