And the Marcus Samuelson is one of the best chefs around. I love his food, especially at the

legendary Red Rooster Restaurant, one of the hearts of the restaurant

industry in Harlem.

And for me, a chef can be great cooking anything.

If you can rock some fried chicken, I love you.

I mean, when you give me a plate of fried chicken are you are you doing that I mean like I

Are you still playing with those sort of things? Yeah and it's's funny you say that because out of the eight years I probably spent

six years of just deconstructing and understanding fried chicken.

Because it was not a dish that I grew up with at all.

I had a roasted chicken.

I grew up with that.

I grew up with sip, you know, like a,

my grandma used to do this simmer chicken with carrots and potatoes, amazing.

But I spent a lot of times with my friend Melba going to Sylvia sitting at the counter going to

Charles pan-fry chicken going sitting at Rutgers, you know, understanding what are the beats that needs to happen, what are the notes that you're supposed to hit?

And, you know, it was funny because it was at the time where we got closer to open the

restaurant and I got nervous I was torn around with conceptually 10

different ideas of how to do it.

And I was asking, I was actually,

I was speaking to John Legend at the time,

and John was to like, Marcus, just fried the damn bird. And I was like, what do you mean?

You can't just do that.

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