0:00

On. March Sixteen two thousand and two sheriff's

0:02

deputies were shot in Atlanta. Jamil

0:04

Allah mean a Muslim leader and former black

0:07

power activist was convicted but the evidence was

0:09

shaky and whole truth didn't come out during

0:11

the trial. My name is mostly secret and

0:13

when I started investigating this case in my

0:16

hometown I uncovered a dark truth about America

0:18

from Tinder for Tv came side media and

0:20

I hard part guess Radical was available now.

0:23

Listen to the new podcast Radical for free

0:26

on the I Heart Radio app or ever

0:28

you get your podcast. People.

0:30

Call a nigga like the Parsley

0:32

is largely a nigger. Glitter here

0:34

like hey, There

0:37

who will people people call partly

0:40

neglected and because you ten the

0:42

the look a lotta they go

0:44

finish every this with their life.

0:48

Or you could take time out. And

0:50

French a chicken sort of France

0:53

lollipop dependent sauce. played it a

0:55

certain type away and send it

0:57

out and then a same this

0:59

they are probably grew up in

1:01

as in a probably a fried

1:03

chicken lay I'm now. He is

1:05

almost sophisticated like I'm a i'm

1:07

home to cig lie Pablo. They're

1:09

just different but I make you

1:11

feel comfortable and I'm I'm I'm

1:13

not going away from Lion. What

1:16

gets or race our last. Okay,

1:19

now it's our. Race: Our asked

1:21

okay to have that might be the

1:23

best question I've ever been. I. Use

1:26

a phenomenal person am legend. I

1:29

am a fan of the in

1:31

my brother. Tobias

1:37

to or is it is an amazing

1:39

chef who used to be in the

1:42

Nfl. Have an awesome conversation about what

1:44

it means to be a running back

1:46

in the league and what it means

1:48

to be a rate fine dining Colin

1:51

area school educated chef. Let's get into

1:53

it is Tobias Doors in. On

1:55

for a ship. I'm.

2:01

Sorry. We. You were pretty

2:03

good running back, good fit

2:05

for soon. The. So right.

2:07

Kit Jackson State. Official.

2:10

Made it to the Tampa Bay Buccaneers. What

2:12

kind of running back? Where you were you

2:14

guy? Because it seems like there's guys who

2:16

are fast and run away from everybody. Nice

2:18

guy, so big and tough. Will run over

2:21

people years or so hours. Up.

2:23

To them so stressor by our

2:25

still two hundred and thirty pounds.

2:27

As as that's a devil. How

2:29

tall are you in fast seven?

2:32

You side seven to thirty. Yeah.

2:34

One point all about to so

2:36

much muscle. Yeah. So.

2:38

I was fast as well but I was more

2:40

too bad there because he would die. I was

2:42

sort. Of want to run

2:45

away. And most of the when

2:47

you dial when the way I was

2:49

really trying to conflict is dead is

2:51

a pain sounds really the one try

2:53

to run guys over on of am

2:56

pt a our wonder why do people

2:58

allows that's I have a bath. Still

3:00

friends with Sudan over fields but I

3:02

had a big problem and catches but

3:05

you'd like to initiate contact for sure

3:07

the some com offensive players will run

3:09

around the runaway. Try not

3:11

to get so as you legless do

3:14

this I think because when I came

3:16

up in football a was a thing

3:18

to to inflict pain. Seems

3:21

like the Allied run people over. I

3:24

wanted to feel like you know lights

3:26

cause the more you do that even

3:28

from little leads. You. Have flipped

3:30

the pay early. A throughout

3:32

the game. Know. By was a

3:35

toddler. you know, more nannies. Hard place or

3:37

easy because the guy that would have came

3:39

up from the safety position early in the

3:41

first for is already like. Now.

3:44

Know what? I'm cool so that

3:46

little gap right there now gives me

3:48

a space to now use. Must be

3:50

a get away way in the new

3:52

game. Is. Kind of

3:54

hard to. Really? Be

3:56

that running back with so many

3:58

guys been so advance. The events

4:00

kidding so hard you for

4:02

that type of panel your

4:04

body. You know you know

4:07

will make it that long lifespan of

4:09

of. Running. Backs short of other run

4:11

a bag is. One

4:13

one for East so he be you

4:15

said you weren't great at catching my

4:17

was the our our that thousand hours

4:20

of the ours is a cancer in

4:22

in in when i was playing when

4:24

i was flowers and the kids hours

4:27

more allowed live an amiable as I

4:29

hit him me to buy him and

4:31

by will run through. The.

4:33

The closest whole for the causes all

4:36

our i'm a hit is how is

4:38

that Casts an. Arm.

4:41

I'm going it is hard that chair and

4:43

and will try to make the first person

4:45

miss if is opportunity we offer. Like coming

4:47

out of the whole I have the opportunity

4:49

to inflict some pain. I'm a be the

4:51

bruises ravenous be the person take on his

4:54

you want to put. Your.

4:56

Shoulder in their knows that would you want

4:58

to do. You

5:00

want to jail in the I want? drop

5:03

my soldiers up shop hopefully I'm dropping muscled

5:05

against their so if your title in the

5:07

rye with but you don't want to put

5:09

your see you want for your shoulder on

5:11

their shoulder or in their face in their

5:13

face soder light In this in this realm

5:16

of their tackling with their fit face masks

5:18

they won't be typeface you please put your

5:20

of your smoke around your helmet know where

5:22

I put my home me A in their

5:24

in their to the Alps death was happening

5:26

right now the I would like though so

5:29

many classes in I can't imagine. How many

5:31

concessions are played with? Back.

5:33

On Bet. Yeah, yeah. like even

5:35

from us to Lights When I

5:37

sit and think of. What?

5:39

People consider to cuss is now

5:41

like I've had a concussion from

5:44

flag football. Later.

5:47

Lie down the line so where Nfl

5:49

every by else has now put more

5:51

emphasis on concussions in I know would

5:53

it felt like songs is gone back

5:55

to eat and like my school days

5:57

where I would you tackle L B

5:59

C. Like Three people. A.

6:01

My a light like a my site

6:03

and I'm really does make a lie

6:05

you know I must say get off

6:08

it's because I may get more next

6:10

play or may have the blood and.

6:13

Is. Is crazy to that thing about like.

6:16

How much pain people inflicted

6:18

on their bodies? Before.

6:21

All these rules came into place

6:23

like I'm big on the protecting

6:25

players. And keeping

6:28

the game the same way. But. Plane

6:31

full Boy helped me realize how

6:33

much my body was like As

6:35

we take you. A day

6:38

in day out. Are you in pain

6:40

right now now? Nio a Emmy! I

6:42

didn't play football long enough. when I

6:44

got the candidate was when I really

6:46

realized like. This can do

6:48

me. More

6:51

pay down allies then they can do meet.

6:53

Right now it's time to get a check

6:55

for hundred and fifty thousand laws Canadians which

6:57

get from the bucks from the thousand front

7:00

squat your the other Tampa Bay bucks you

7:02

on the practice squad for one year to

7:04

your you with. Their.released

7:06

and. It. Was

7:08

work out? Try to get

7:11

more work out with seems oil

7:13

is your as and fill play.

7:15

Even go to Canada. And

7:17

play right now. And. For

7:20

me, I really just wanted to play football

7:22

at this point. Life. I

7:24

went, I went on the I went to do

7:26

going on with a dagger say so smart I.

7:29

I. Really appreciate in full bore. added some.

7:31

You love the game be a different. agree

7:33

with all the paid you love fucking you

7:35

months. He was not thinking about that though.

7:38

He. Did you really think about everything

7:40

else? Lights, scissors replaceable. from young you

7:42

always taught to always be tough. You.

7:46

Are you? It's hot. There is

7:48

a mental game, so in the

7:50

fourth quarter we're tired. Is

7:52

a mental thing to conceive? Keep

7:54

going. And. When.

7:57

You when that. That's it. The Canadian

7:59

for. The early hours on the

8:01

practice squad. For. The

8:04

first couple weeks in the run, a bag to hurt.

8:07

And I end up coming up to the at this.

8:09

To. Active Roster: And

8:11

starting immediately. And.

8:15

It was a good thing for me. And

8:17

it was a bad thing for me

8:19

because when you're playing sports, Were.

8:23

Boys club we think. Oh.

8:26

A valid practice. I'm the man coach

8:28

love me. Homage to soon

8:31

Sat until game day in and will

8:33

play games A. And where

8:35

you get sick. Leave. Like the

8:37

Canadian Football League that has. At

8:40

the time I was eight teams and

8:42

you know have a melting pot from

8:44

and feel when guys get released from

8:47

pre season as the season starts. Earlier

8:50

in Canada they now eighteen

8:52

now have. Nfl

8:54

can go into care will a

8:56

ninety players hundred play sometimes. And

8:59

way gets out to the last roster you guys

9:01

city to when it's in on a practice. was.

9:03

So you that forty players that

9:06

dirty a guys from thirty one

9:08

seems. That. Canadian

9:10

genes are now like oh, a

9:12

kid pick that so you're not

9:14

even really playing against and find

9:16

it exciting in the Cfl. The

9:19

Cfl was. Still, Football

9:21

for me. So at the time it was

9:23

still fun. At. At a time

9:26

I'm still a chance. Almost like the

9:28

thirties green. Almost like.

9:31

A rare thing about like you

9:33

grow up. He. Said Prince

9:35

George's County. the up Maryland is. Surely

9:38

you're watching what was then called

9:40

the Redskins see up Eagle Just

9:42

would have whatever everybody guy their

9:44

votes dreaming of being on one

9:47

of them seems. Yes, you were

9:49

not dreaming of being in the

9:51

Cfl. Not so a mess. But

9:53

that's the part of reality that

9:56

I think kills a lotta athletes

9:58

and to allow people. Fars

10:01

my sit in. Pride.

10:05

Would. Mean. Do. I

10:07

can see you to stay home and

10:09

work out for teams hoping to get

10:11

picked up. Or do I continue to

10:13

play the game a full body I

10:15

Love Day. I almost did for the

10:17

past ten to twelve years of my

10:19

life depended on when you stop playing

10:21

football for free. For I

10:23

can go to Canada. Make

10:25

Lane now still make film is still

10:28

have film. To. Have the opportunity

10:30

to possibly one day come back and

10:32

plane and. And people

10:34

don't shoes that because they are

10:37

dreaming up. There is other Nfl

10:39

dreams like you fertilizer and people

10:41

feel like. A

10:43

kid like a just imagine going to

10:46

Oklahoma the year they won and as

10:48

whatever zip a you played in you

10:50

probably plays a result. Get picked up.

10:54

Your. Your your your first your first

10:56

bet is not says go. To

11:00

months while the and picked up the

11:02

say i'm don't go to Canada know

11:04

you just left Oklahoma Joe's probably just

11:06

in the national champs it's you wanna

11:08

make sure that you give yourself da

11:10

but sunni so your prize not will

11:13

let you go to Canada You gonna

11:15

stay home and scrap possibly train for

11:17

whole year, work out what seems impossibly

11:19

not get picked up before you say

11:21

I will take a guaranteed. Fifteen

11:24

thousand ran into of Eddie George

11:26

and a failed legend does in

11:28

the airport once you're in a

11:30

bar together and talk and super

11:32

lovely guy he said some this

11:34

saga me he said. I

11:38

think he's soggy. Speaking about

11:40

his pacific job. That. In

11:42

an Nfl game. It's only

11:45

actually five minutes of action

11:47

of ass yes sir, but

11:49

it is the hardest five minute

11:51

of your light a match

11:53

ever. Ever Flights

11:55

plays are only. Two.

11:57

Seconds. A few seconds or a and

11:59

you. Have a bit a big

12:01

plays twenty six and you are

12:03

not involved in most states and

12:06

in. Unless I'm

12:08

breaking the. Seventy. Yards

12:10

as down. Once. At

12:12

sip of a a D N.

12:15

For. Blocking to make sort of

12:18

quarterback adebola of my even as

12:20

while receivers still caught the ball

12:22

and making a model has done

12:25

so. Yes, three seconds Pike. Block.

12:28

Them. the. But. That.

12:30

Blogs will come with. Of

12:33

two hundred and ninety power Michael parser common

12:35

of the age and that top alone is

12:38

amazing while the me as a bump the

12:40

email you be one or two that the

12:42

the did the wall through for when the

12:44

light not all you know you lie down

12:47

my shoulders you that so my to what

12:49

you're not a bow their run of for

12:51

for run it as you you run it

12:53

at him to make sword educates bring some

12:56

saw the stop is to him his momentum

12:58

but as a blocker you're going backwards shoot

13:00

you go map was he's gone for game

13:02

so he's. Got the moment oh he always

13:05

at the moment so you really just now

13:07

trying to hold on for dear life style.

13:09

He though the easy swim move you get

13:11

around you have run to you still gets

13:13

into portland. So that's.

13:16

Four seconds of. Hard

13:18

pain. weather is physically blocking

13:20

of or mentally eats. You

13:22

know how. Much

13:25

your body goes insists up when when

13:27

when you do something wrong, you know

13:29

it. So now just imagine Block Of

13:32

for your quarterbacks and you see your

13:34

assignments. Slips. Passing.

13:37

And you're like in the midst of a game

13:39

in the midst of a sock by. Like.

13:42

Your whole body goes and sorcery reduce.

13:44

fuck the whole drive. Probably just bought

13:46

at a sad and that's all you're

13:49

thinking about as you see you're a

13:51

saw being blown. That. Started

13:54

five. Probably have received

13:56

open. At

13:59

quarterback? Would it be? We don't belong

14:01

to. Evolve your mind

14:03

or my blog up a gear.

14:05

Think about that in the midst

14:07

of is so Deaths of Five

14:09

Second meant to. Freaked.

14:12

Out War That Dead. Can

14:14

cause is the headache deck and

14:16

cause light. For. People

14:18

like me. Anxieties.

14:21

Fun! Real of him when you miss

14:23

that. Block. And your

14:26

guy gets tackled sachs to the

14:28

other guys on the bench like.

14:32

Fucked up with fuck Now may I mean

14:34

the people that you operate as like money

14:36

in people's that night. I mean you get

14:38

mixed them you get mixed emotions you get

14:40

from all the. In

14:42

the you get like smaller. Is.

14:45

Never really like a me you will

14:47

feel better results you will feel bad

14:49

as some as as any does is

14:52

anything you do he wants who bad

14:54

news of the relied on you and

14:56

and you so at that professional level.

14:59

You. Really have too many other people

15:01

like. Make. You feel the servants I

15:03

have a way to zoo already know. You

15:05

always like you can make me feel

15:07

worse than I am already shrill at

15:09

this point bit as one. right?

15:13

Now sir right now and toys

15:16

way forward away so some meat

15:18

is light. Drop

15:20

In. The drop in the game when

15:22

impasse? Where have you also? So what's.

15:25

Really? Met

15:29

Magic been players. Been.

15:33

Players play for the Saints.

15:36

We. Plan Green Bay to go

15:38

says bowl. Game.

15:41

When the past. And my as a

15:43

drop in. The.

15:46

These the born in a new

15:48

would knowledge queen hello. The.

15:51

People on the internet are

15:53

worse. Hurt worse than your

15:55

teammates who you been rocked with all

15:58

year looking like know was not is

16:00

not her. It is what they say.

16:03

Oh. Hope you die. Oh

16:06

you bomb! Like

16:08

a you tube you get in there from.

16:11

This. Is a word or we live in where

16:13

people use awesome so he just imagine going on

16:15

it. but i would think my

16:17

day is that the my teammates be like which

16:19

would seem is also know like that wasn't something

16:22

that suits lights if you can control it s

16:24

or something that you one is it it seem

16:26

as do we know they have as a know

16:28

gonna make a play you do you do that

16:30

mean clouds your number you know was common to

16:33

you. You. Could have made

16:35

attached. But. We

16:37

are human. So your teammates

16:39

are given you that grace of like

16:41

Sammy were at that point with you

16:44

Aca have been anybody this and it

16:46

probably has happened in his hair in

16:48

high school called and it has some

16:50

the somewhere you guys were who's you've

16:52

blown You're a Siamese yes sir like

16:54

the great as the brawn James has

16:57

missed. don't when the saucer Jerry Rice

16:59

has a right were right What? Yes

17:01

I yes yes at least one says

17:03

l is Elise once. Quarterbacks

17:05

hims pay a man his

17:07

store in assessing said and

17:09

games. He didn't

17:11

civil a meme, but when you

17:14

one of those guys that. You've.

17:17

Done. More spectacular

17:19

plays then. Bad. Place.

17:22

Is it seem is not from

17:24

society especially when here is marcos

17:27

always is a say. Mccausland

17:30

do causes a if we ever lose

17:32

because and do cause. A

17:34

with. Aware.

17:38

Sixteen. And.

17:40

For my for a scene and do

17:42

those within lose then. the we

17:45

were since a former seconds and my coaches

17:47

are said to me. If

17:49

we're ever close enough. To

17:51

lose a game or for one person mistake

17:53

we'll never in the game the first place.

17:57

Like. The. means more.

18:00

Happening again this in the happen. To

18:03

have the game so close as we

18:05

get mad when when fans are like

18:07

we lost because of that call. So

18:09

dass what I'm saying with the phrase.

18:12

The. Hundred other things that have been

18:14

there is a rooms as you're

18:16

mad because we lost off with

18:18

that call. We. The laws of wouldn't

18:20

call. Will. Us off of everything

18:22

we did to get to this point

18:24

to to even have to go down

18:27

again when the drops or stop a

18:29

team from going to some as you

18:31

stop the team all games we see

18:33

we see. The. Playbook. And

18:36

with sticks to me looks

18:38

intimidating. Is it gets complicated

18:41

so. I'm play.

18:43

Books are definitely. That

18:45

he get you a breakdown position. He

18:48

will bring down a salmon per person.

18:50

He. Won't break down unit so

18:52

whether you're wired are packed.

18:54

His fab was double ties

18:56

with are bad for you

18:58

Wingback feel every like every

19:00

every bad for you. Every

19:03

city has multiple. Plays.

19:05

Multiple different emotions are multiple calls

19:07

so know every but everyone has

19:10

his own pays that you need

19:12

to know because his oh Ringo

19:14

Ringo of you If you see

19:17

a n slide into the right.

19:19

Like. They so you like you

19:22

can put their own same page

19:24

as another place or doubt as

19:26

his own place but played played

19:28

smart playbook. Mob.

19:30

Playbook: A lack of

19:32

caring. For. The.

19:35

Game. Is why.

19:37

Allow. People don't make you less was

19:39

like I didn't make women would be

19:41

your lack of hearing he said you

19:44

loved I was in a playbook, guy

19:46

was in the who lack of carrying

19:48

with the playbook area wasn't playbook. I

19:50

wasn't crazy. study film guy, lights car

19:52

in college it was like oh. My.

19:55

My my roommate was a playbook. I. Am.

19:59

I was. The playbook up by

20:01

I was a freakish actually. That.

20:05

By. Two series

20:07

in the game. A Gamma

20:09

fill out my are monsters Rome when I'm

20:11

supposed to. The Monster Zone.

20:13

When it seems like you're such

20:15

a good athlete, I can run

20:17

over around or through these guys,

20:19

but every single person. In.

20:25

College Football. Or.

20:28

An affair or see a flu.

20:30

Awesome was good, And

20:33

will you get to the next level every by good.

20:36

Airbag or read the wall. Very by the

20:39

way. he gets his aerial law make a

20:41

blogger Every quarterback in thought about seventy yards.

20:43

He. Led the Eula bad

20:46

feals, their heads. Miami

20:48

Hey Frank Gore. Willis.

20:52

Mcgahee. And.

20:56

Clinton Portis. Who. Have

20:58

one time. Is

21:00

over the you. This year Ennis. Frank.

21:04

Gore Don't give her. Will. Is

21:06

Mccain over the assistance. And

21:09

his game will have gave. Don't

21:11

give her claim poses no. Can

21:13

never get the sense of freedom

21:15

go to the Nfl. All three

21:17

of them go to enter, failed

21:19

and are super stars. Yeah, so

21:21

just imagine. Is.

21:24

One. Of them. Don't give her. One.

21:27

of whom we never know with. Just.

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souls and. Perspective

22:00

and diving into the things

22:02

that care about and the

22:04

stories we want to hear

22:07

at center. Black prospects in

22:09

Npr. As Blacks to reflect

22:11

truth you find a collection

22:13

of some the Npr as

22:15

best podcast episode that celebrate

22:17

a black experience. Turn on

22:19

Npr and listen to black

22:22

stories blacks fruits because black

22:24

stories make up what it

22:26

means to be in America

22:28

and story should never. Be

22:30

told without us. Listen to

22:32

Black Stories, black foods, and

22:35

Npr wherever you get your

22:37

podcasts. Great

22:41

Expectations as a new novel from

22:44

the New Yorker staff writer Vincent

22:46

Cunningham. A team observe novels spread

22:48

of a young black man searching

22:51

for his place in the world

22:53

amidst a moments of the story

22:55

seems great expertise since is about

22:58

the main character David. Eighteen months

23:00

working for Senator Obama. two thousand

23:02

and eight presidential campaign. Along the

23:05

way David nice all sorts of

23:07

people who raised questions about history,

23:09

art, race, religion, And fatherhood. That

23:12

course. David's to look at his

23:14

life in a new ways and

23:16

come to terms with his identity

23:19

as a young black man in

23:21

America. Colum Mccann says Great Expectations

23:23

will be one of the most

23:26

talked about novels of the either,

23:28

and others have called bespoke epic,

23:30

intimate and brimming with brilliance. Got

23:33

star review and Publishers Weekly which

23:35

is a big deal and it's

23:37

a coming of age story. It

23:40

takes you. Inside the Obama

23:42

Campaign like nothing else,

23:44

Great Expectations is an

23:46

extraordinary both available wherever

23:48

books are sold. To

23:54

we'd take me to. The.

23:57

Moment the thought process. Where.

23:59

You were like. Well. This.

24:02

This this has gone as far

24:04

as it can go. I.

24:06

Need to pivot to something else So

24:08

was in Canada easy a farm it

24:10

was easier time for one of Winnipeg

24:13

Jets wouldn't label bombers. They will be

24:15

just as the first year that the

24:17

when the big just came back to.

24:20

Oh when a base for

24:22

hockey? We. Stayed in the

24:24

same own condos. It was the year

24:26

life as born into. The second season

24:28

we had just came from their own.

24:32

We. Has his came from the. Canadian

24:35

Bowl. And. Will play

24:38

Bc and British Columbia and

24:40

going into their Caesar battle

24:43

all summer. Came back ready.

24:46

Start. To run a bad. Play.

24:52

A Loving Games. And

24:55

game. Seven.

24:57

Felt. Like a. Tweet my

25:00

groin. And.

25:04

I was like. Ah,

25:07

Ah my. And coats

25:10

like. Will.

25:12

Rescue on a week. Get.

25:15

You in have kids? you ready to go

25:17

for a game? Where visa in, I'll take

25:19

a shower or whatever. Play

25:22

again. You go play the

25:24

game your your your mental mind as

25:26

a man is going to say oh

25:28

now but ago Russell was city the

25:30

night with i Am Ontario Omalu. So

25:33

you whole place. And you

25:35

will play know and at the end

25:38

of the game if you win it

25:40

seem as gone some Montreal thirty two

25:42

to get turn us you in a

25:44

hotel be says that they'll pay medicine

25:46

the walls are you still that have

25:49

you sold out of Mr Byrne. Lite.

25:52

Brite. know take a week of sit

25:54

in off and play a whole sixty

25:56

min a game and you bad the

25:59

now you go really like rest

26:01

your, but then you worry because

26:03

you know, if you

26:06

sit out too long, this a league

26:08

that will replace you tomorrow.

26:11

Not like not today, but

26:13

tomorrow. So you go, I

26:15

go into game eight and

26:17

game nine and game 10. And

26:20

I'm really like, like

26:24

this shit might be worse than I

26:26

thought it was. Like I might have

26:28

to, but again, what I said earlier

26:30

about back in high school and,

26:33

and early on, you think when the coach

26:35

tell you to sit out, he's doing it

26:37

because he loves you and nah,

26:40

they doing it cause they want the

26:42

best interest for them. Yeah. They're

26:44

going to win games.

26:46

Oh, well, we want to hurt you more during

26:49

the week. Let you, we just need

26:51

you to be good on Saturday because in

26:53

Canada we played on Saturday. We

26:55

just need you to be good on Saturday. Everything

26:57

else we'll figure it out. And

27:00

I'm like, I don't

27:03

like by game 10, I'm like, I don't

27:05

know if I could keep doing this cause I haven't

27:08

checked yet, but I'm pretty sure I've been torn and

27:10

joined off the bone. But at

27:13

this point I'm like, I'm walking with

27:15

a limp every day, but of course, once you get

27:17

shot up and once they, once you go out there

27:19

and you see that crowd and

27:21

at the end of the day, you still playing football or something

27:23

that you did for so long for free. So

27:26

it's a, it's a blessing to be able to

27:28

go out there and do it. And then even

27:30

if you still playing on a, on a high

27:33

level, and then I say,

27:35

fine, I'm going to sit out and

27:38

that week they

27:41

bring two guys

27:43

up that was

27:45

just on NFL rosters to

27:48

put them on the practice squad as running backs.

27:52

And now here's my replacement and

27:55

pretty much, and pretty much

27:59

you're thinking that you're here. The. Hands.

28:03

They. Brought this guy have used. To.

28:06

I'm hurt. But. I also

28:08

know that if I stay on this.

28:12

The a vastly on his table too long. They

28:16

will end up bring a when these guys

28:18

up and make you put an act is

28:20

to see what they can do a care

28:22

they only they want gave surmise go off

28:25

while some miles deserves. A means

28:27

of haga miles. So

28:29

Israeli like. You. Think it's

28:32

yourself like. One.

28:34

A team share release you when you has

28:36

so not a know they want to release

28:39

use of they practice a couple days without

28:41

you were practice I know run a do

28:43

with deprived swag as it is brought up

28:45

in a kebab see okay with probably use

28:47

and right now. So they're

28:49

not a trainer saw as

28:52

you, you lt he readies,

28:54

he was some of the

28:56

anal get out the on

28:58

frame you engage your Michael

29:00

tell. He. Sat

29:02

out two weeks is like. Not

29:05

and go. You. Might sell

29:07

used Go to the Man A

29:09

huge football playing all you knows.

29:12

bayonet been a dog. Is

29:14

like oh not lie about ago. So.

29:17

He I'm good. Just a

29:19

good and practice. two days later and

29:21

codes coin off is just say that

29:23

they can go knows Rs. So.

29:27

For me. You. Already making pennies

29:29

on the does. So. Far as

29:31

a sport imagine to focus the it's

29:34

thousand a week. If

29:36

he had sent thousand we you

29:38

get a bonus a get in

29:40

the fall on it and then

29:43

know most jobs a quarterback driven

29:45

leave you get anywhere within the

29:47

ten. Quarterback on quarterback, sneak on

29:49

cause own numbers in a daze

29:51

those numbers game every by while

29:53

the appeal of bonuses cause can

29:55

make your contracts off of touchdowns,

29:58

drone touchdowns, Ras who catches. Yards

30:00

that is rough because there's there's a

30:02

lot times when you made a big

30:04

play, the goddess close saw the time

30:07

than that and then after it's just

30:09

a chip shot to get him but

30:11

he scored a touchdown of saw you

30:13

dated twenty to thirty yard, wanted one

30:16

to your life and insulted Korea player.

30:18

And. A quarter better. Quarterback. Sleep.

30:23

That lights. and when you saw

30:25

counting when a sausage get their

30:27

stressful in that aspect of it.

30:30

Far. As like. Oh

30:32

like. Thousand. Thousand you.

30:35

Won't. Bother. You. Know

30:37

those thousand thousand, all that and use

30:39

if I was that it's us now

30:41

and we always. You already got for

30:43

passed in two thousand. And.

30:46

So you know you saw that they the most

30:48

of my depth and then it was just like

30:50

a came home. And my age

30:52

and was like i will you know a moment

30:55

or one phone he makes a couple pose as

30:57

it is a rat. Away

31:00

and buzzes own southerners who you already

31:02

knew I'd like I already did. I

31:04

always loved the commoners was I really

31:07

wanted to take boats in our is

31:09

to don't all season to Canada you

31:11

know you he was they are the

31:13

and make some money don't camps I

31:15

was in when a P. A

31:18

L Ils negative Twenty degrees I

31:20

wanted to first trains ah to

31:22

win a pig. Like you said,

31:24

mean in that all season The

31:26

day before my mom my last

31:28

year did. They. Will

31:30

offer. Americans, Money

31:33

to like, Hosts camps and stuff.

31:36

Namco. City

31:38

thousand ago he means they have been

31:40

negative tweets were aca have my summer.

31:43

And now have to deal with negative twenty

31:45

degrees. Would. You love

31:48

about cooking a like. I'm.

31:50

A I'm a go to bed well for me

31:52

cooking always minutes of my. My.

31:55

A scape. Of. I'm

31:58

have always been the. There are

32:00

said to. Be. Live

32:02

for a party! Sold.

32:04

My dorms. My

32:07

my apartment off campus was

32:09

always spot that. I

32:11

would have fish fries. I.

32:13

Would invite. The volleyball seen

32:15

in the girls' softball team. Some of

32:18

my football team mates air why we

32:20

in life full meals you know we

32:22

got our J card that we can

32:25

go to the grocery store does waiting

32:27

for our refund circle. So.

32:29

You know, beginners? Messer? Yeah. about

32:31

thirty five hours a day. Money?

32:35

For know be you disease take the

32:37

last two a you if i if

32:40

he wolverines seen like work. When.

32:42

it brings a you like

32:44

okay air is always been

32:46

something that. Every time

32:48

I found myself doing it was this is.

32:51

A way to get away from everything. So

32:53

wait you go to call in every school.

32:56

In. Chicago know and Dc

32:58

but I was too. And.

33:01

Then you go to another

33:03

commentary school in Sicily. cited

33:05

light so I assess. Their.

33:08

Worked for. An. Wow.

33:11

So my internship for our is the to. Was.

33:13

Like. You.

33:17

Don't. Belong here. Why? No land

33:20

go away. He said he is

33:22

so young, so wrong. You.

33:24

Need to go see like the are

33:26

is. It's who was offer a call

33:29

that a G Aslan. People.

33:31

Just went off a gr money of army

33:33

money. And. The. Everly

33:36

care. The. Everly you've

33:38

gotten our is to every day now.

33:40

Go Players! Sit in

33:42

the bag at a class. Narrowly do

33:45

now, friends and. Teachers

33:48

Chef it's are you okay? Yoyo guys.

33:50

Go! were you when you go to

33:52

another call a school as like. If

33:55

your mom passed away about see the

33:58

obituary. We

34:02

had worked says we're here fair Is

34:04

this a different culture of of of

34:06

are you taught it I'm. Some.

34:09

Distaste say overseas and it

34:11

was something that I just

34:13

think for me. Is.

34:16

Always been sons and was me that

34:18

I've always. Made. Myself for like

34:20

I had to be the best and whatever

34:22

it is. Eddie, What did you learn in

34:24

Sicily? Alas, trust

34:26

sir, I'll are fine dining

34:28

alone. Etiquette to eat. A.

34:31

Learn past the. Learn

34:33

fragrances, find food. having

34:35

he did the smell

34:37

of fungus. In

34:40

in Truffles. And the

34:42

the. Aroma

34:45

of cheese, Dead.

34:48

She's. Had that funky. Monkey

34:51

smell. In.

34:54

The delicacy of. Attention

34:57

to detail into a place

34:59

to would have into a

35:01

dining experience that. We.

35:05

And. As say we as a own. As

35:08

A As A We as A culture. That.

35:11

We. Sometimes

35:13

lack. Because.

35:16

Of. Thinking

35:18

that we have to make everything a

35:21

party. On Wayne.

35:24

right? Now my restaurant that have

35:26

is literally and my neighbor I

35:28

grew up in this never ever

35:30

as a fine dining restaurant ever

35:32

in life. And like

35:35

never anything remotely close to

35:37

what I have an. A

35:40

put their their because. I. Want

35:42

to educate us off? who? I.

35:44

Want to be able to tell people? It

35:47

differs have gone restaurants that compose

35:49

this is rather than going to

35:51

restaurants as a lot of mass

35:53

or rain able to sleep on

35:55

plate. He will get you.

35:57

get your. Creamy spin.

36:00

On. A whole nother Bodega School

36:03

bell. But. If I'm

36:05

putting curry result Oh what a

36:07

jerk Saw rib. And.

36:09

People ions on top. And.

36:12

Put in there reason for not putting

36:14

it will mess with to i'm not

36:16

putting a day or for you substitute

36:18

for mashed potatoes so we'd some my

36:20

restaurant. One. Thing that it

36:22

was hard for people in. Matthew.

36:25

Muni to set was no

36:27

substitution. And. Given a

36:29

t this way because I'm watching his taste. It.

36:32

On. This flavor profile. So.

36:34

I have some bacon jam, devil eggs,

36:36

shrimp delays on my on my many.

36:39

Oh. This. Is the

36:42

yolk? Swam. Top

36:44

would have jalapeno begun to. Allow

36:47

people only port of North. Well

36:49

as a have no own, our aim is no

36:51

port is not a thing. So

36:54

a lobby by for without without in

36:56

Port. Where. To begin to. Can.

36:59

Get it? We. Have

37:01

is that is not the way it

37:03

is intended to t tasted. Pit Bingo

37:05

bingo games from the way from anywhere

37:08

else. But. If

37:10

you don't come here about another shrimp Abbott's

37:12

as all my menu if you want strength.

37:15

But suggest. The.

37:17

What I wanted you to eat. He

37:20

got get it is Wally ginger. And

37:23

that's. That

37:25

was my first hurdle. And

37:28

Emma second her was. Educated

37:30

in a. My

37:32

educate my be more. Different.

37:35

Things. To eat like were different fish

37:38

like now is it for wow I'd

37:40

have oh wow I didn't have salmon

37:42

a mommy. And.

37:46

Sam is a typical blacks this as

37:48

a says that every. Black.

37:50

For single he. Is

37:53

enough. That's us what we

37:55

grew up on. So easy to make.

37:57

His is gonna be on every by.

38:00

In. By. So many

38:02

else is out here. They

38:04

are amazing! Dover souls of

38:06

A's and striped bass is

38:09

amazing! Rocks. This is

38:11

amazing. We.

38:14

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a quest to uncover his

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now at tonimorrison.com or

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wherever books are sold. I'm

40:49

curious as a restaurateur and a chef,

40:52

what are some of the other ways that you

40:54

feel like my black

40:56

consumers, my black customers are

40:59

not, you know, they're

41:01

at odds with what I'm trying to do,

41:03

they don't understand what I'm trying to do.

41:05

Like what are the particular challenges of black

41:09

restaurant goers? So

41:11

the hardest part about opening a

41:14

restaurant being, you

41:18

get, luckily in

41:20

what I've done in my culinary

41:22

career from cooking for athletes to

41:25

cooking for entertainers to

41:27

opening restaurants to being on

41:30

TV to having a food

41:33

cooking show on ESPN to winning

41:35

chef of the year two nights

41:37

ago in Maryland. Wow.

41:41

Holy shit. Appreciate it. Thank you. I

41:45

hold myself to a standard of excellence

41:50

when it comes to the food, but

41:54

I don't have the catch or

41:56

the mastros or the Ocean

41:59

Prime. The Sdk Money. To

42:02

initially start out. So. My

42:04

razr are right now so you know that

42:06

life is in all father's. Death.

42:09

Of completely transformed into a small

42:11

intimate dining space of for you

42:13

to seats of for seat chef

42:16

table on the service bar and

42:18

allows with twelve seats. Just

42:20

so I could be able to give the

42:23

instantly dining he sprays of fine dining mostly.

42:25

two tops out never seat motors six. On.

42:28

Because I wanted a very intimate

42:30

tables no not far from each

42:32

other. Ways you can lead to

42:34

some Ios is you know table

42:36

but double want last night Force

42:38

swoon you know, default dining. he

42:40

sprays an. Ohm. Ajit.

42:44

I have a black consumer. That.

42:48

Comes. Support Love Support. And

42:51

compare me to a cat's. I. Want

42:54

to catch him? He does

42:56

in the air. worked in

42:58

Ah. Cats. That

43:00

of five me another build up. With.

43:04

Equipment. They're probably. One.

43:07

Piece of the Pa because. What

43:10

father my equipment cozy? They can't

43:12

afford to be a more or

43:14

less saw to be mistaken for

43:17

to train. Their staff.

43:20

Twenty times longer without

43:23

receiving a dime. When.

43:27

You. Get a two hundred thousand

43:29

dollars. On. You

43:31

get your investors give you two hundred

43:33

thousand laws your build out by was

43:35

pretty up the permits and all that.

43:37

He spends about another thirty. You

43:41

just goodell. Nice. As

43:43

nice as now you that his dream

43:45

When you dream about his restaurant that

43:48

you want to open you that's amazing

43:50

servers an amazing Dmz, amazing box and

43:52

is an amazing lots of food runners

43:54

and they you wake up me that

43:57

I these people. So

43:59

after you. It and you lied. Train them. In.

44:03

Restaurants. Smaller Us wrong.

44:05

Smaller businesses will eat. For.

44:08

In that department, because now I've

44:10

had two hundred thousand hours to.

44:13

Obama restaurant and a investors

44:15

just thinking like. You. That's

44:17

one thousand be will open restaurants i

44:19

his favour. You. To use built

44:21

the stat infrastructure but now you still added

44:23

the staff on the same page as you

44:26

before you open the doors because now if

44:28

you don't open your doors long enough you

44:30

not make the no money for no money

44:32

coming in. For. Never do obe

44:34

you doors and usaf a ready

44:36

to consumer you can go. The

44:39

average consumer say it's pleasing facing.

44:43

But. Attach got the opportunity to

44:46

has staff a house for months

44:48

without a person. Love the to

44:50

the door because they got another

44:53

five hundred thousand dollars or one

44:55

hundred thousand hours to put away.

44:57

I had no idea of that

45:00

part of it and why a

45:02

cash or whatever level restaurants seems

45:04

to be tip top. Well

45:07

oiled machine you can freeze for

45:09

my you are. A.

45:12

Takes you longer. Absolutely easy as

45:14

not. Are you saying you're black?

45:17

Consumers in particular are are live

45:19

wherever. We always will be our

45:21

biggest. We always will be our

45:23

biggest critique. but I can guarantee

45:25

that. Sometimes. With

45:27

me being y m me

45:29

talk about skin color at

45:31

how I saw the bodies

45:34

me being one in a

45:36

rare few black faces that

45:38

looks like me toffler me

45:40

at like me on food

45:42

network was predominantly white. So

45:45

and I strive one. So

45:47

they're already ready to like. Man.

45:50

His name he taught like he

45:53

him like. This restaurant

45:55

better be a bit but not be

45:57

no hiccups say except as not be

45:59

one mistake. And if it

46:01

is, it could be a mistake of. A

46:05

member of our that all five

46:07

guys is Matt. I. Gotta go

46:09

up on a roofing. Switched my air

46:11

from air to heat in the middle

46:13

of the summers to because my unison.

46:15

So what is Eunice is a hundred

46:18

and fifty thousand hours. Do you do

46:20

fine black people to not be good

46:22

tippers? Know.

46:25

That I feel like. When.

46:28

You get a desk musgrave

46:30

aware of was mass that

46:32

we've never experienced. It. Because.

46:35

You you have found black the to

46:37

be good To pursue a we provide

46:39

a service I feel like people really

46:41

get didn't stay Guns that people getting

46:43

mistaking when they say like black people

46:45

are great tippers Sunlight Sometimes we lacked

46:48

a service that we give people. We.

46:52

We. As a coach and

46:55

like we're supposed always allow

46:57

black own businesses restaurants and

46:59

self businessman opening restaurants not

47:01

really understanding the dining aspect

47:04

side of giving somebody a

47:06

spring is rather than the

47:08

cares company and we will

47:11

be no people restaurant industry.

47:13

Talk. About Black people are Not. Great.

47:16

Bursts and we know some servers will

47:18

be like i don't want that table

47:20

you take that he will We also

47:22

talk about restaurants. They also. Don't.

47:25

Go. The extra mile and make you

47:28

saw that they're giving the springs are

47:30

disposed to give. So you're

47:32

given a spring such as was give what

47:34

you got. A citizen always gets how do

47:36

you get without given. Why?

47:38

Does the manager come by? and

47:41

say is everything okay he never say no

47:43

I have a problem if you're probably would

47:45

have called him or her to touch and

47:47

team. You. Making the guess

47:49

aware that two years and personable

47:51

with do with this cause if

47:53

I'm in a restaurant. And

47:55

for instance, my restaurant.

47:58

You'll. get lights of my athletes and stuff,

48:00

they come, they sit at the chef table, they're getting

48:03

a personal handshake from me, they're talking to me, and

48:06

then you get another guest that comes in, they're

48:08

sitting in the dining room, and GM comes and

48:10

just say, hey, how you doing, you know, you

48:12

feel like you're a part of the space. You

48:16

feel like you're supposed to be there. To make you

48:18

feel welcome. You feel welcome, you

48:20

feel honored to be in a space

48:22

where people tell me every day when

48:24

they see me in a restaurant, like, I didn't even think

48:27

I had no clue you would be in here.

48:29

And I'm like, I'm in here. You

48:31

come out a lot? For sure.

48:34

Because some restaurants, you never see the chef. Yeah, yeah, yeah. And

48:36

some restaurants, the chef will come out and say hi. I,

48:39

listen, I'm where I am

48:41

because of the people that come to my restaurant. For

48:43

you? For me. People

48:45

come to the restaurant, I just watched him

48:47

on tournaments with champs, just saw

48:49

him on this, why

48:51

would I not, like, come

48:54

out and talk to these

48:56

people that appreciate what I do? But

48:58

it is, I mean, doing a shift

49:01

in the kitchen, in a

49:03

professional restaurant, it's very hard.

49:05

It's a long, wild night.

49:08

Oh, a very out of

49:10

control night. I

49:12

call it my executive chef

49:14

at Hunter House. He hates it and

49:17

I call it control chaos. Yes, for

49:19

sure. It's control, I don't

49:22

want it to, and

49:25

with my culinary career, it

49:27

has always just went so fast. I

49:31

went as a private chef a couple

49:33

months, boom, I'm Santana Moss chef, Trent

49:36

Williams chef, I'm Deshaun Jackson chef, I'm Trent,

49:38

I'm Curt, cousin chef. Then

49:41

I go into a food truck and

49:44

I got a hundred people in line in my food truck. And

49:46

then I start appearing on guys' grocery

49:48

games and then I start getting on other shows and

49:51

I'm on Chopped and I'm on Tournament Chance and then

49:54

I'm like the final full contestant. I open a restaurant

49:56

with James Harden in Houston. And then it's

49:58

like... Oh, I

50:00

got to get in his restaurant.

50:04

No matter what. And now

50:06

you got people from the community that you

50:08

grew up in now seeing

50:10

coming. Oh, I you I

50:12

came here for my anniversary, but I didn't think

50:14

you would be here. Now I'm

50:16

here. But

50:19

no, it's controlled chaos. And then orders

50:21

are coming in. Orders are coming in.

50:23

The stakes have happened. Guests are turning

50:25

things back. Something got. But

50:27

that's what we try to prevent. And

50:29

we try. Of course. And it should have happened.

50:31

And the control chaos comes from trying

50:33

to prevent it so much. Because

50:35

if you was just throwing shit out, you'd

50:38

be like, oh, I. But you're

50:41

you're like, is

50:43

the stake ready to go with the pasta? How long

50:45

will steak? Hey, is that fish

50:47

drop yet? Because now the fish got to go out.

50:49

So it's constant like

50:52

if you're inside Expo, you're

50:55

you're you're basically the quarterback and the

50:57

ex-host is the head coach in basically

50:59

the quarterback, handing everything to the head

51:02

coach to basically send out. So as

51:04

as a quarterback, you can't

51:06

you you got to make sure that this pasta that's

51:08

going to take eight minutes to

51:11

put together. Is

51:13

in time with this steak, that's going to take

51:16

26 minutes to cook because the guest wants to

51:18

make well. So now you

51:21

make this pasta and the steak still got eight

51:23

minutes to cook pasta, either

51:25

sitting on a stove on

51:28

low heat, over cooking or

51:30

sitting on it or sitting on

51:32

your plate station and getting cold

51:34

from the room air because just

51:36

because no coordination and talk. And

51:39

how long you got on your pasta? Six minutes, six

51:41

minutes left on pasta. How long will steak? Eight,

51:44

eight minutes, eight. And six

51:46

minutes, we start on the plate, light up your such

51:49

a cast iron. We serve our steaks and cast

51:51

irons so it go out hot. Hey,

51:54

like two minutes, you're going to drop your cast irons over

51:56

now. It can come to temp so you can put your

51:58

steak on. You don't know. these things

52:00

because now if you're on the

52:02

grill and you're

52:04

not coordinating when you come to a restaurant like

52:07

mine, I expect you and your partner to get

52:09

your food at the same time. Yeah, of course.

52:11

Not your food come out, and then you wait

52:13

in 10 minutes for the other dish to come

52:15

out, but when there's no communication because it's

52:18

too calm, everybody's just passively

52:21

doing their own thing. No, it's loud in

52:23

the kitchen. Now your steak goes out and

52:26

they don't even know on

52:29

saute that the

52:31

steak has gone out and your pasta's still sitting

52:33

on the stove and you cutting it to your

52:35

steak and your dinner and your date don't

52:38

even have a pasta in front of

52:40

them because of no communication. So it's

52:42

constant talking. So you never ever gonna

52:44

ever hear it quiet. You're never going,

52:46

and it's busy as fuck. And you

52:49

want things to go out in a 13 minutes,

52:52

the appetizer ain't gone now. Yeah, you a yeller. I'm

52:55

a yeller. I'm for sure. I'm

52:57

not for everybody. You're not

52:59

what? I'm not for everybody. Yeah,

53:02

for sure. You curse people out in the

53:04

kitchen? Not necessarily curse people out, but I

53:06

talk at a, I talk

53:09

at a aggressive tone

53:11

of, you

53:15

know where we at. A

53:20

lot of leaders don't

53:23

understand, I think in

53:25

another year or so, like

53:28

we'll look back at this and

53:30

really be like, hey,

53:33

he was right about who

53:35

he was as a chef. Like I

53:37

really, I wake up time

53:40

and time again right now, even

53:42

seeing what I've accomplished as a chef

53:45

for the type of people I've cooked for

53:48

and like the biggest of the, I

53:51

had a restaurant with James Harden, who was arguably

53:53

one of the biggest basketball stars. For sure. Who

53:55

was that like? Working with the beard. That's

53:58

my dog. I was in a, I met him

54:01

in Miami and the restaurant opened in Miami.

54:05

Went to the bubble with him while they were in the

54:07

bubble. He didn't want the food in the

54:09

bubble. Ran into the house out there,

54:12

cooked every day for him the whole time they were in the

54:14

bubble. Brought up

54:16

this idea of opening a restaurant.

54:18

They had a restaurant on one side,

54:20

a hookah lounge on one side, and a

54:22

club in the basement. So

54:26

full on, if I want to smoke some hookah,

54:28

I go over here. If I want some fine

54:30

dining, go over here. And we talked about it.

54:32

And I went down there and at that time

54:34

I was partin' ways with

54:36

my business partner I had in Miami. And

54:39

it was a great opportunity for me to

54:41

go there and open that restaurant with James.

54:43

And I'm talkin' about

54:46

here, like this your restaurant, like open

54:49

it, like menu creation.

54:51

So I opened this restaurant with

54:53

James. Trent Williams, I've

54:56

been Trent Williams chef for nine

54:58

years, Trent's arguably will

55:01

go down if not one,

55:03

two best office alignment ever to

55:05

play the game. Highest contract

55:07

ever. I announced

55:09

Trent contract on Twitter when

55:13

he signed the new contract. So

55:15

being able to have these type

55:17

of clients and build

55:19

this type of world as a chef, as

55:22

a chef that look like me, I

55:25

really feel like the

55:27

world just don't, the world really don't

55:29

know how, how

55:32

often you and James go to the strip club? James,

55:35

it's funny. That's why I say, you know, early

55:37

on I say, you know, the world see five

55:39

percent of your life on the internet. And

55:42

they don't, and the crazy thing about it is, they

55:44

see zero percent of his life. Cause

55:46

if you look on James Instagram, it's

55:50

all clippers

55:53

or his shoe or his wine. So

55:56

like just imagine being caught in the

55:58

strip club. Three. times a year

56:01

and people make it seem late because it's

56:03

not like it's like people

56:05

will replay certain videos and things like that

56:08

but just imagine being caught in the strip

56:10

club three times in a year

56:13

and every time you get caught

56:15

because you're James Harden they

56:18

blow it up to this old James is out

56:20

in the boat and it's

56:22

probably probably 50 other

56:24

people in that club are celebrities that

56:26

are out every single

56:28

week right that nobody

56:30

say nothing about yo

56:33

when I see a food

56:35

truck usually I

56:37

assume it's gonna be bang you

56:40

assume that I assume it's gonna be good really

56:43

yeah especially if they yeah I mean

56:47

something about looking at the truck I'm be

56:50

like nah that's gonna be

56:52

good and I have high expectations and

56:54

usually get great food

56:56

from food trucks I saw you from New

56:58

York why group in Boston but

57:00

I've been here a long would you be here

57:02

for a long time so it's different New York

57:04

food food truck scene is a lot different from

57:06

other states okay so when I had my food

57:08

truck in 2018 food trucks were

57:12

a thing that was just starting to come up

57:14

yes so the couple that you did see out

57:16

there you ain't trying to get

57:18

no food from the food trucks that like

57:20

you know it's not like you can go

57:22

to New York and walk a whole block

57:24

nothing but food trucks so you have options

57:26

yeah so when the food truck scene really

57:29

started in in in Maryland

57:31

and DC DC you had to have a

57:33

lottery to be in certain places so

57:36

now after a while if you already establish

57:38

yourself as a vendor you know you gonna

57:41

get an upper hand on the lottery where

57:43

you go in front of the monument or

57:45

you'll be by the White House the places

57:47

where people you'll get foot traffic and

57:50

in Maryland they had no policies

57:52

where you gotta have a full-on

57:54

permit to vandy anywhere that they

57:56

didn't that they don't provide for

57:59

you So it's only hubs that you

58:01

could go to and the hubs weren't in the best

58:03

areas. So food

58:05

trucks weren't a thing. People told me, I have

58:07

ribeyes, lamb chops, crab

58:10

cakes, mac and cheese. Like, and

58:12

people told me it was no way possible

58:14

that my food truck was gonna work. It

58:16

never worked. You trying to, nobody's standing in

58:18

line for an hour. You wasted your time.

58:20

I had an 80 inch screen on one

58:22

side, 20 inch digital screen

58:24

on one side, music on the outside. Every

58:27

day I seen 50 to

58:30

60 people in line in lawn

58:32

chairs, just catching a

58:34

vibe, waiting for food. I'm asking

58:36

some of the guys like, you ain't get no

58:38

food, man. The line is impeccable. I'm

58:41

here. It was always a good

58:43

time. And people always got good

58:45

ass food. Every time I used to say, I'm

58:47

taking roof first to the hood. And

58:50

I would pull up in certain areas and

58:52

like stable areas in our area that I

58:54

would team up with probably like a clothing

58:56

store that I had a

58:59

front, I would post up. My homegirl got

59:01

a spice suite that I will put up

59:03

in front of in the line and do

59:05

it where you can go in a spice

59:07

suite and get some spices while you wait

59:09

in line and you can wait in line.

59:11

You're gonna meet people. You're gonna talk to

59:13

people. It was always just, it was always

59:15

an experience of food. And

59:17

that's why I feel like food is

59:19

so easy to make cool. And

59:21

it was easy for, that's why my transition was so

59:23

easy. Cause I could still be me and

59:26

do it the way I like, I'm doing it

59:28

the way I wanna do it right now. And I feel

59:30

like Food Network has

59:33

me in a cradle right now. Like

59:36

they don't know what to do with me. Cause it's like,

59:38

they can't not put me on the show because

59:40

every time I'm on a show, I do

59:42

well. Especially in the biggest competition show on

59:44

Food Network. I finished in the final four

59:47

and these are in top chefs in the

59:49

country. But Tobias

59:51

won't, Tobias won't

59:54

turn the corner all the way

59:56

for us. And if I

59:58

turn the corner, That

1:00:00

young boy that's from Riverdale, Maryland, that

1:00:02

look like me, that

1:00:05

thinks it's only cool to be a football player or

1:00:07

a rapper, now gets to see somebody that

1:00:09

look like me. Because if you turn on Food Network every day

1:00:11

and you don't see somebody that look like you, what

1:00:14

will make you keep watching? Wait, let's talk to that

1:00:16

kid for a second. You've been to culinary school. Let's

1:00:19

teach. How do you make a

1:00:22

good home chef better?

1:00:24

What does he or

1:00:27

she need to learn from you to

1:00:30

step their cooking game up? Up

1:00:32

books, reading, culinary

1:00:36

books. And

1:00:38

books are important. If you

1:00:40

want to become a playbook guy, yeah,

1:00:43

oh, listen. In this world,

1:00:45

I'm a playbook guy. And that's where I

1:00:47

understood that my love for it was a

1:00:49

lot different from my love for football. Well,

1:00:51

you loved this more than that. I

1:00:54

was a chef that was playing football. That's

1:00:58

how I spend my world at this point, for

1:01:00

what I do, as far

1:01:02

as the whole overall experience. I don't want you

1:01:04

to come to my restaurant and say the food

1:01:07

was good. That's not a good night for me.

1:01:10

Oh, man, I can't be a restaurant. Food was great. That's

1:01:13

it. How was the

1:01:15

experience? Did you enjoy the

1:01:17

champagne that you got when you arrived? How

1:01:20

was the palate cleanser that we gave you before your

1:01:22

main course to wash off your

1:01:25

palate? That's on

1:01:27

us. The look, the feel, the

1:01:29

seeds. Oh my God.

1:01:31

Who greeted you? Oh my God, why did

1:01:33

the GM come and talk to us? It

1:01:36

should feel, to me,

1:01:39

seamless, right?

1:01:41

Everything was smooth. Like,

1:01:43

like, like, like, like, poultry. Food

1:01:46

and ambiance

1:01:49

are two things that

1:01:52

mesh so well together that if

1:01:54

you do it the right way, it's

1:01:56

gonna be seamless every single time because

1:01:58

it's gonna be genuine. I

1:02:01

came in here and you

1:02:03

probably had talking points, but

1:02:06

we've been able to just have genuine conversation because

1:02:08

it's just been genuine. And when

1:02:10

you walk into a restaurant and my host

1:02:13

is just genuinely happy to see you and

1:02:16

genuinely happy to ask you if you want

1:02:18

a glass of champagne while you wait five

1:02:20

minutes for your table to get set. You're

1:02:24

already like, damn, champagne for

1:02:27

free? When I got here? Now

1:02:30

your experience starts and

1:02:32

it's supposed to go from then to your

1:02:34

table, to

1:02:36

your server. Now making

1:02:39

you feel like why

1:02:42

you're in this restaurant. Do you tell the

1:02:44

server, I want you to say hello to

1:02:46

the table within a certain amount of time.

1:02:48

Isn't there a guy? How

1:02:52

long is that? A table

1:02:54

should get touched from the time I ask

1:02:56

his to see within three

1:02:58

minutes of at least

1:03:00

being greeted for by a

1:03:02

food runner or a server in

1:03:05

either stating to the table, how

1:03:08

you doing? Welcome to Hunterhouse. Thank you

1:03:10

for coming. I'm your server tonight.

1:03:13

Can you give me one second while I go

1:03:15

finish one thing and I'll return.

1:03:18

Or now I have my whole spare.

1:03:20

Thank you for walking off. Thank you for coming to

1:03:22

Hunterhouse. I appreciate you for coming. And now I get

1:03:24

the spill, but the table has to

1:03:26

be aware of that. If I

1:03:28

sit for five minutes, 10 minutes,

1:03:32

and nobody touches me, we're

1:03:35

not on, there goes the poetry, where

1:03:37

the poetry has a gap in it. And now

1:03:39

we're not on the same page. You're lonely. I

1:03:42

feel lonely. I feel like what? Seven

1:03:44

minutes I'm like, what is going on?

1:03:46

And don't let somebody

1:03:48

of higher authority in the restaurant

1:03:52

engage with another table. For

1:03:55

a long period of time while you're waiting.

1:03:57

You're like, well, what the fuck? Like why?

1:04:00

Why? Why? My table ain't

1:04:02

getting worked on. The new folks gotta

1:04:04

get a touch quickly. Quickly. Quickly.

1:04:07

That'll give you, that'll spare you

1:04:09

as a server if you

1:04:12

have another table where you either gotta take

1:04:14

their food to go get boxed up by

1:04:16

a busser or you gotta ring

1:04:18

in a check or you gotta pick

1:04:21

up a drink order. It'll give the

1:04:24

table the comfortability of knowing they have

1:04:26

greeted me. Yeah. At

1:04:28

least know I have water coming. At

1:04:31

least know that after that, hopefully,

1:04:35

which is supposed to be now in

1:04:37

the introduction of what

1:04:40

are we here for. How many times do

1:04:42

you go to a black restaurant? I'm gonna

1:04:44

say black and I

1:04:49

say black being, I

1:04:52

tend not to want to get judged when

1:04:54

my restaurant is or the black chef with

1:04:56

that nice restaurant. I just want you to

1:04:58

come to my restaurant, but for some reason,

1:05:00

I always get put in that category as

1:05:02

a black chef. Cool. But

1:05:04

when you go to restaurants

1:05:07

and you sit down automatically

1:05:11

in your head, your clock starts. Yeah.

1:05:14

As a, as a guest. Yeah. Your

1:05:16

clock immediately, immediately starts. And

1:05:19

if you don't know what's going on,

1:05:21

because you're not being informed by nobody

1:05:23

in the restaurant, you go

1:05:25

from this happy yes to

1:05:27

now giving your server the

1:05:30

slightest bit of like

1:05:34

what's, and it could have

1:05:36

probably been off of how we saying that

1:05:39

things aren't seamless. The host sitting at table

1:05:41

without letting, without notifying the server that I've

1:05:44

now sat you. So

1:05:46

he or she has to let

1:05:49

the server know like. We have choose.

1:05:51

Mm hmm. Me

1:05:53

too. That's, that's a

1:05:55

simple whole and the host acknowledging

1:05:58

that the server. saw

1:06:00

that because this imagines if I'm in

1:06:02

the back boxing something real

1:06:04

quick and you sat my table and

1:06:08

we're busy I got two other tables so I'm

1:06:10

going to go check on them by

1:06:13

the time I finish boxing something that probably take

1:06:15

me two three minutes I go check on another

1:06:17

table that probably take me five minutes you

1:06:20

looked up you've been sitting for ten minutes you'll

1:06:23

be in a server it's hard it's hard work

1:06:25

playing three four maybe five probably not five

1:06:27

but three four tables at a time it's

1:06:30

a lot it's a lot but

1:06:32

it's also easy if

1:06:35

you do it the right way DC has professional

1:06:37

service make a hundred twenty thousand dollars a year

1:06:40

that's what your guys know no DC if

1:06:43

you go to DC you can find

1:06:45

I'm in hivesville Maryland where right now

1:06:47

the most of what I'm doing is educating

1:06:50

the people that come in and teaching them

1:06:52

to get to that level because how many

1:06:54

times are you going to

1:06:56

leave Manhattan to

1:06:58

go work in what's

1:07:01

a small Yonkers but we I

1:07:04

want to give them some cooking tips what

1:07:08

can you teach the average

1:07:10

level home chef that will sharp

1:07:12

knives sharp

1:07:15

knives are more important than

1:07:18

dull knives if

1:07:20

you invest in a knife one time which

1:07:23

I do got a single

1:07:25

knife that drops next

1:07:28

month and a three piece set that drops next month

1:07:30

but if you

1:07:32

have sharp knives you

1:07:35

prevent yourself from getting cut

1:07:37

from from from

1:07:40

bad cuts when you if you want to say

1:07:42

you want to be a chef on

1:07:44

your home time you want your your bell

1:07:46

peppers to be uniform and you

1:07:48

don't want to mush spinach when

1:07:51

you're cutting it because you got a dull knife and

1:07:53

people don't understand a dull knife can cut you

1:07:55

faster than a sharp knife because now

1:07:58

if you cut with a dull knife on a bell pepper say

1:08:00

and you want the skin side and it

1:08:02

can't cut and it slips and it cuts you. So

1:08:06

a lot of people don't understand how

1:08:08

important if you're going to be at

1:08:10

home cooking, make sure you have a

1:08:12

knife that is of quality because it

1:08:14

makes sense to have. How

1:08:16

are you going to make sure that

1:08:19

you season food? How do we get seasoning

1:08:21

right? That was my next question. People

1:08:24

don't season food. How do you do it

1:08:26

right? Pasta, salt water. The

1:08:29

water is supposed to taste like an ocean

1:08:32

when you're cooking pasta. So

1:08:35

it's a lot of salt. A lot of salt. If

1:08:37

you got a gallon of

1:08:39

water on the stove, you

1:08:41

need five

1:08:45

tablespoons of salt. I

1:08:48

remember Anthony Bourdain talking about we

1:08:50

use way more butter and

1:08:53

salt than you would imagine.

1:08:55

I did an event for somebody one

1:08:58

time and somebody

1:09:01

said one of the chefs, white

1:09:04

chef, big

1:09:07

name chef and

1:09:10

he said, goddamn,

1:09:14

my cholesterol is going to be crazy

1:09:16

tonight because I'm

1:09:19

throwing butter in my mash.

1:09:23

Tons of it. You're going to

1:09:25

see clear. You're going to see clarified butter along

1:09:27

the sides of my mashed potatoes. There's so much

1:09:29

butter in there. And another

1:09:31

person walked in the room and said,

1:09:35

did you have those mashed potatoes? The

1:09:37

best I've ever had in my

1:09:39

life. And I

1:09:41

looked at them and smiled

1:09:44

because people

1:09:46

tend not to, people tend to be afraid to

1:09:49

season their food. People tend to,

1:09:51

if you know what you eat. So if

1:09:53

I tell you, you need some buttery lobster

1:09:55

mashed potatoes, if you watch your

1:09:57

diet, don't go there. Of

1:10:02

course, anything that you

1:10:04

make would be black food because you're

1:10:06

a black person making it. But

1:10:09

you understand, I mean, all you

1:10:11

understand, when we talk about black

1:10:13

food, there's specific black food, soul

1:10:16

food, whatever, African American food tradition.

1:10:18

Right. Are you making black food?

1:10:24

Am I making black food? I

1:10:28

want to say I'm making a food

1:10:31

for a palette, not

1:10:34

a color. And when

1:10:36

I say that, I

1:10:40

make food to taste

1:10:42

good, to, you don't

1:10:45

necessarily have to fry chicken all the

1:10:47

time. You don't necessarily

1:10:49

have to, you

1:10:52

can eat sashimi,

1:10:55

you can eat crudo. It's

1:10:57

different forms of food. So

1:10:59

it's not necessarily saying it's black food because

1:11:01

I still, how I make us comfortable and

1:11:04

still elevating us. I got chicken. So

1:11:07

I have these things called, in DC,

1:11:10

we have a thing called Mambo sauce. Mambo

1:11:12

sauce. Yeah. It's like a dipping sauce

1:11:14

that we dip chicken and fries and you can go to

1:11:17

the carryout and get it. It's like

1:11:19

our staple. I mix it and

1:11:21

create a jerk Mambo. Throw

1:11:24

flavors from jerk and the Mambo sauce

1:11:26

and other spices and some acid that

1:11:28

I combine to make a semi

1:11:31

sweet, spicy, rub

1:11:33

and sauce that I dip my chicken wings

1:11:35

in. So I French chicken

1:11:37

legs. So boom, that's already a, oh

1:11:40

my God, my chicken legs are French now.

1:11:42

It's nothing on the bone. It's only a

1:11:44

meat on the bottom of the drumstick. That's

1:11:47

labor. So some

1:11:50

restaurants, hey, I just

1:11:52

give them four chicken legs, drumsticks

1:11:55

on a plate and

1:11:58

throw some parsley on it. People call

1:12:00

that the n-word glitter You

1:12:06

know people call it nigga glitter like parsley

1:12:08

is parsley is bigger glitter. Yeah, like People

1:12:14

you know people people call parsley nigga glitter and

1:12:16

because you tend to if you look at a

1:12:19

lot of They're gonna

1:12:21

finish every dish with that like Or

1:12:24

you could take time out and

1:12:27

French your chicken. So it's a French

1:12:29

lollipop Dippin in sauce

1:12:31

played it a certain type of way and send

1:12:33

it out and not in the same dish that

1:12:35

I probably grew up Eating as in a probably

1:12:37

a fried chicken leg I'm

1:12:40

now eating almost Sophisticate

1:12:43

I mean, I'm holding the chicken lollipop

1:12:45

like oh man, this is different But

1:12:47

I make you feel comfortable and I'm

1:12:49

not going away from who I am I'm

1:12:54

introducing people to risotto. I

1:12:57

love risotto. Oh my god Amazing

1:13:01

but not too many people know how risotto

1:13:03

what is risotto? So

1:13:05

how I'm gonna make it fun. I'm gonna make it

1:13:07

curry We know curry.

1:13:10

So now I'm making a curry and

1:13:13

now I'm putting it with a short rib But

1:13:15

they take this jerk short rib right here and now

1:13:17

I'm gonna throw peas in my and

1:13:20

my and my risotto There's a lot of

1:13:22

Caribbean influence a

1:13:24

Caribbean. It's so a hunch. Oh house is

1:13:26

like a Fusion of

1:13:28

Caribbean Asian and Italian with my pastas.

1:13:31

So you're not really going through the

1:13:33

African-American tradition No, no, no, no, no.

1:13:35

No, I want to give us a

1:13:38

I got an Asian garlic noodle. That's

1:13:40

a that's a Asian

1:13:42

based sauce with gochujang brown

1:13:44

sugar soy sauce Who's

1:13:47

your best seller? I Got

1:13:49

a I got a whole I got a whole

1:13:52

snapper fried whole snapper one

1:13:54

to two pounds brown stew sauce Carrots

1:13:58

onions peppers a whole So you get

1:14:00

the whole thing together. We sell about 12 a night.

1:14:03

It's $80 on the menu People

1:14:05

love it. They love it. They love the presentation

1:14:08

people tick me off when they come in Can

1:14:10

I get it with their head off? No,

1:14:13

why not? It

1:14:16

kills the presentation I don't want to see

1:14:18

the head I Take it

1:14:20

off, but it's one of those things that

1:14:22

I have an open kitchen So if you're looking

1:14:24

in the kitchen and you see the surface see that's on

1:14:26

the note To serve then then then the

1:14:29

guest is gonna see me like But

1:14:33

now wait a minute this is an interesting thing fish

1:14:39

You'll correct me if I'm wrong fish and

1:14:42

hogs pigs Pretty

1:14:45

much the only thing that we serve with face Everything

1:14:48

else we get rid of the face so we don't

1:14:50

I don't have to think about it's a cow. Yeah

1:14:52

chicken It's a like

1:14:55

but with fish I mean fish are in the

1:14:57

ocean yeah, I think for some reason we look

1:14:59

down on pigs so we could eat their faces

1:15:02

but like Like

1:15:05

why do we why do we think I'm giving the

1:15:08

fish with the face instead of like I don't want

1:15:10

the fact I don't remember it was living it not

1:15:13

that you were looking at you so

1:15:16

you got some cultures that You

1:15:19

know you can make in my culture

1:15:21

you can make fish heads too. Oh

1:15:23

sure so some people you

1:15:25

know still eat that but

1:15:28

I Could show you

1:15:30

a picture of the dish with the head

1:15:32

on and with the head off and it's

1:15:34

a total different experience Yeah,

1:15:36

so so so that was one thing

1:15:38

so that was the adjustment as a

1:15:41

chef as a as a as

1:15:43

a chef based restaurant You

1:15:46

want to make money and you want to

1:15:48

confide it to your guests But you also

1:15:50

want to stay true to yourself so some

1:15:52

chefs lose by trying to confine it to

1:15:54

themselves by not giving in At all when

1:15:56

I first opened my restaurant both my I

1:15:58

didn't have salmon on the menu and I had

1:16:00

a whole bronzino and a whole snapper and both of them were

1:16:02

head on. And people just couldn't

1:16:04

take it. Head on both

1:16:07

your fish? God me, like,

1:16:09

so I took the head off the

1:16:11

bronzino, served it flat, just so

1:16:13

I could bring some type of comfortability

1:16:15

because I know it's still something new. Seeing

1:16:18

head on, they like, I know in my neighborhood,

1:16:20

people ain't never went to restaurants and seen a

1:16:22

whole fish with the head on. No, they not.

1:16:24

They not eating risotto on a regular night. They

1:16:27

want to substitute the risotto that

1:16:30

comes with my scallops. They want to

1:16:32

substitute that for mashed potatoes. Man, can

1:16:34

I get that mashed? No, no,

1:16:38

you cannot. What if

1:16:40

they just want the scallops on the plate? It's

1:16:43

the same cost. Sure. Right

1:16:46

now, people will say, you don't serve

1:16:48

your, I got a miso glazed salmon

1:16:50

with a crab fried rice.

1:16:55

Oh, you don't sell the crab fried rice by itself, no.

1:16:58

Wow, what is your, what

1:17:00

is your, what is this you are proudest

1:17:04

of? My Asian garlic

1:17:06

noodles. My Asian garlic noodles,

1:17:09

my bronzino, and

1:17:13

the sushi on our menu. Is there a dish

1:17:16

that you had on the menu that you're like,

1:17:18

I love that dish and

1:17:20

people come in here just not getting it?

1:17:25

They don't understand it. They don't understand it. They

1:17:28

don't understand it. It's a sweet

1:17:30

and spicy. And the crazy thing about

1:17:32

it is the Asian garlic noodles, the same sauce that

1:17:35

you start your base with for the Asian garlic

1:17:37

noodles is the same sauce as the appetizer I

1:17:39

have, the crispy Asian shrimp. That's our number one

1:17:41

seller. So the

1:17:43

flavor profile is the same? Flavor profile, sweet

1:17:45

and spicy, little, same.

1:17:48

Same, same with noodles and

1:17:50

crab and parm. But they like it here

1:17:52

or not here? But they

1:17:54

like it in shrimp with

1:17:57

glaze form rather than pot.

1:18:00

pasta soupie form. And

1:18:04

if I'm going home at the end of the night, make

1:18:07

me an Asian garlic moo. Every

1:18:09

night you can count on me. It's

1:18:12

one of my favorite things to eat, but

1:18:16

you gotta be able to also explain that

1:18:18

to the guests as well and

1:18:20

what you're about to bite into. Explain what

1:18:22

it is. Well,

1:18:25

tonight, well, if you want a

1:18:27

suggestion or you're asking for the

1:18:29

suggestion of the Asian garlic noodles,

1:18:33

it's a sweet and spicy bite to it.

1:18:36

It's smooth, it's velvety because of the palms

1:18:38

that we shave over top and the truffle

1:18:42

cheese that we have on it. But you'll

1:18:44

get a hint of sesame and

1:18:46

the toasted sesame seeds that you'll get and

1:18:48

you'll get the back end of the sesame

1:18:50

oil that you're tasting. You also

1:18:52

taste the green onions and the carrots that we

1:18:54

have mixed into it along with the snow crab

1:18:56

that we freshly picked from the back every

1:18:58

single day that comes in fresh off a truck. Explaining

1:19:01

it to a guest like that, you now got

1:19:03

a different direction on, man, I'm just thinking

1:19:05

that I'm getting a garlic pasta. Yeah.

1:19:08

Where most of the time it's

1:19:11

white wine, garlic and butter. So

1:19:14

you think you're going net flavor profile when

1:19:16

you're really going like a sweet and spicy

1:19:19

and smoky flavor

1:19:21

and food is great when you

1:19:23

can present it. Food is great when

1:19:25

you can present it. I love going

1:19:28

to restaurants that literally I walk

1:19:30

into the restaurant and immediately

1:19:35

they paint the picture to me of what

1:19:37

the restaurant is. Well, it's gotta look great

1:19:39

when you draw the plate. It

1:19:41

gotta look great, but you also gotta make me

1:19:44

comfortable with eating something I've never ate

1:19:46

before. I gotta be that

1:19:48

comfortable with the server and that's what I

1:19:50

strive for. That's hard for me as a

1:19:52

diner to go to a restaurant,

1:19:54

especially if I spend a good coin and

1:19:56

order something I have never had before. I

1:19:58

have no idea what it is. What if

1:20:00

I don't like it and I paid 40 or whatever,

1:20:02

and I don't even fucking like it. And I know,

1:20:04

and I understand you did your

1:20:06

thing. I'm not saying you, I'm the-

1:20:09

Is this not something that you had before or you

1:20:11

were willing to take a risk in trying? I'm just

1:20:13

not, I just don't like it. And I'm not gonna

1:20:15

send it back, I'm gonna understand, that's on you. But

1:20:18

then I'm like, don't order something that you don't

1:20:20

know what it's gonna be. Have

1:20:23

you been to a restaurant that from the minute you

1:20:25

walked into the restaurant, the story of the restaurant was

1:20:27

told to you? Oh,

1:20:29

for sure. In

1:20:31

that, I mean, not every, but some places,

1:20:34

for sure. Far as hosts walking you

1:20:36

to the table, server coming in and

1:20:38

tell you why we got flowers

1:20:40

in the ceiling, why we got a textured

1:20:43

wall that feels like, why does

1:20:45

the chef like gorillas? Oh,

1:20:47

cause there's a lot of gorillas in here,

1:20:49

his logo is a gorilla. Oh no, that's

1:20:52

chef's favorite animal, and black and gold is

1:20:54

his favorite colors. And the wall for the

1:20:56

chef table is a textured black wall, because

1:20:58

that represents gorilla skin. And

1:21:02

the flowers in the back represent the

1:21:04

jungle that

1:21:07

the gorilla comes out of, that's why my

1:21:09

logo was in the middle of it. And

1:21:11

flowers in the ceiling, because this is a

1:21:13

Beauty and the Beast themed restaurant, where it's

1:21:15

masculine enough for a man, and still gentle

1:21:17

enough for a woman to come down. And

1:21:19

we have this crazy old

1:21:22

fashioned that we call a new fashion

1:21:24

now, and it's smoked off and it's

1:21:26

finished off with high barrel reposado that

1:21:28

we've partnered with, Don

1:21:31

Julio and created this fantastic old

1:21:33

fashioned. Are you into old fashioned?

1:21:36

Yes. Oh, you into old fashioned? I

1:21:38

really recommend this. Even if

1:21:40

you never had an old fashioned with

1:21:43

tequila. See, I'll take a chance

1:21:45

on a drink. Okay, so

1:21:47

what do you, so

1:21:49

now we're just getting through the menu,

1:21:51

there's a lot of options right here on the

1:21:53

menu, but what are you interested in tonight? Where's

1:21:56

your mind taking you? What do you feel like eating? I

1:21:58

see, I don't usually approach. eating

1:22:01

like that. But a server supposed to

1:22:03

approach it to you. No, I understand,

1:22:05

but I would, that question, and I

1:22:07

understand that question works for a lot

1:22:09

of human beings. The question doesn't

1:22:11

work for me. So you could go to a

1:22:13

restaurant right now and not feel like, damn, I

1:22:16

had steak last night, I'm gonna stay away from

1:22:18

steak, I'm probably gonna go see food tonight. Or

1:22:20

I'll probably go. No, I don't approach eating like

1:22:22

that. Damn. So how would

1:22:24

you approach it? I would eat

1:22:27

whatever I think I

1:22:30

want that day. I

1:22:34

mean, I could have steak two days in a row, I

1:22:36

could have pasta three times in a row, like lunch, dinner,

1:22:39

lunch, or roasted chicken like

1:22:41

three times. What are your hates? What

1:22:43

do I hate? A lot of things, I'm terrible,

1:22:45

I'm really bad. I'm like

1:22:47

a child with my eating. I

1:22:50

mean, pretty much anything green. Anything

1:22:52

green. Pretty much, pretty much.

1:22:56

I don't really eat fish, it's becoming a little

1:22:58

embarrassing. Is

1:23:00

there a reason why? Or

1:23:03

you just felt like you haven't had

1:23:05

anything to allow you? I'm just not

1:23:07

an adventurous eater. I like a

1:23:09

few things, I eat those, and

1:23:12

sometimes I push myself to like, try.

1:23:16

And you know, sometimes I'm like, I

1:23:19

tried it. That's

1:23:22

interesting because starting

1:23:25

off my culinary career, cooking for

1:23:27

athletes, that's what I got. I

1:23:31

got $50 million

1:23:33

contracts eating tilapia. And

1:23:37

man, I don't want sea

1:23:40

bass. Bro, just, hey, listen, do

1:23:43

me a favor, try it.

1:23:47

Man, I've been eating,

1:23:50

I can't make you tilapia. And

1:23:54

if I, so when I

1:23:56

come across this, it's always a

1:23:58

pleasure for me to come. outside. It's

1:24:01

a pleasure for me to come

1:24:03

outside. And in an instance

1:24:06

like that, because I'm so eager to give

1:24:08

an experience, I hear what you want, but

1:24:10

I still send you other things to have.

1:24:14

I taste it. I would, I mean, I would love to

1:24:16

come to your restaurant, but I would also bristle

1:24:19

at, well, I like

1:24:21

the sound of that, but not that. No

1:24:24

substitutions? Okay, well, I'm not gonna get that

1:24:26

because I don't like that. I'm not gonna

1:24:29

so be

1:24:32

the worst. I mean,

1:24:34

you know, we, we, we get it every day,

1:24:36

but we also understand,

1:24:38

we also hope that

1:24:41

we get guests to understand that we're

1:24:44

putting this together the best way we feel like

1:24:46

it would eat. Do you understand?

1:24:48

I know. So yeah, so I get it,

1:24:50

you know, guests like one, mashed potatoes, I

1:24:52

got a jalapeno mash on my menu that

1:24:55

you have gravy on your mash. No,

1:24:57

no gravy. Jalapeno

1:24:59

mash is herb, jalapeno mash. In American

1:25:02

people expect some gravy with the man.

1:25:04

They also expect some lobster on the

1:25:06

mash too. So

1:25:08

I got a lobster mash rather than having

1:25:10

a lobster mac and cheese. And I got a

1:25:12

crab mac and cheese. I understand that. But

1:25:15

gravy on a gravy on a on

1:25:17

gravy on a on a mass. Now

1:25:20

that's, that's really punch

1:25:23

a hole in your mash and put it with

1:25:25

your ladle and put your mash in it. I'm

1:25:28

getting hungry. Just just just mentioned. You don't even

1:25:30

eat but you know, with the creaminess

1:25:32

of the mash, you don't even need. You

1:25:35

know what I love that the

1:25:37

depth that we did on

1:25:39

your football, and you

1:25:41

had a certain posture, a certain vibe, and

1:25:44

I could tell much you love football. I

1:25:46

could tell how much you love this. It's

1:25:49

it's it's it's you loved

1:25:51

that but you love no I love no I

1:25:54

love the fuck out of this

1:25:56

because to have

1:26:00

the career that I've had in the last

1:26:02

11 years of culinary,

1:26:06

I could have wrote the greatest script

1:26:08

of God and asked for

1:26:12

everything I would ever want to achieve

1:26:14

as a chef and it wouldn't

1:26:16

have been this. Wow. Wow.

1:26:20

It wouldn't have been being able to

1:26:23

educate people and love doing it and

1:26:25

love entertaining and love cooking good food.

1:26:28

And every day up in the bar as a

1:26:30

chef, I wake up every day

1:26:32

right now being able to say, you can

1:26:34

go on ESPN plus and

1:26:37

Hulu and pull up my show

1:26:40

that's never been done before, interviewing

1:26:43

athletes, talking

1:26:45

about things that my

1:26:48

joy out of that specific thing is

1:26:50

being able to show people these

1:26:52

athletes off their prospective sport.

1:26:56

We don't get a chance to see these

1:26:58

guys. If they don't talk, then they're assholes.

1:27:01

If they do talk, then they talk too much. So

1:27:04

you don't never get to see the father that they

1:27:06

are or the guy that's

1:27:08

from Compton that literally built 15

1:27:12

basketball courts because the world feel like

1:27:14

if we don't broadcast

1:27:16

that on social media, that ain't

1:27:18

happening. So a lot

1:27:20

of these athletes go unheard from

1:27:22

just either not even having a

1:27:24

comfortable space to sit with someone

1:27:26

and just talk about things that

1:27:29

they normally wouldn't talk about or

1:27:31

just having the comfortability of, damn,

1:27:33

I'm about to get a good ass meal and

1:27:37

talk to a real nigga. I

1:27:39

am proud for you

1:27:41

that everything has gone so well

1:27:43

for you. Thank you,

1:27:45

thank you so much. Thank you. Thank

1:27:47

you so much. Thanks so

1:27:50

much to Tobias for a great interview and

1:27:52

thanks to you for listening. Torre show gives

1:27:54

you fuel to power your dreams because you

1:27:56

can use your dreams like a rocket ship

1:27:58

to blast you into a knife. you

1:28:00

never imagined. You can make

1:28:02

your dreams a reality and maybe this show

1:28:04

can help. You can find me on Instagram

1:28:07

at TorreyShow. TorreyShow is written by me, Torrey,

1:28:09

and produced by Ashley Hobbs. Our

1:28:11

editor is Ryan Woodhall. Our booker is

1:28:13

Ray Holiday, and we're distributed by DCP

1:28:16

Entertainment. And we will be back on

1:28:18

Wednesday with more amazing guests because

1:28:21

the man can't shut us down.