Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

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🎯 Purpose of the Interview

The episode showcases:

• Chef Jernard Wells’ entrepreneurial journey in the culinary industry.
• His approach to building a brand through food products, media, and publishing.
• Practical cooking tips and recipes from his cookbook Southern Inspired.
• Encouragement for aspiring chefs and entrepreneurs to simplify their process and stay true to their vision.

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🔑 Key Takeaways 1. Brand Building Through Culinary Products

• Chef Jernard started with a seasoning line and expanded into sauces and cookbooks.
• He emphasizes volume-based sales and quality ingredients to grow his brand.

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2. Leveraging Media Exposure

• TV appearances (e.g., Food Network, Cleo TV) helped him build visibility.
• He uses media as a platform to drive traffic to his brand, not just for fame.

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3. Simplifying Cooking for Home Chefs

• Chef Jernard advocates for —organizing ingredients before cooking—to save time.
• He debunks the myth that holiday meals must take 12 hours to prepare.

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4. Cultural Roots of Southern Cuisine

• He shares the African-American origins of macaroni and cheese, tracing it back to Thomas Jefferson’s chef.
• Emphasizes pride and heritage in traditional dishes.

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5. Signature Recipes from His Cookbook

Chef Jernard highlights three standout dishes from Southern Inspired:

• Creole Barbecue Shrimp: Jumbo prawns baked in a rich broth of garlic, Worcestershire, butter, and Creole seasoning.
• Whiskey Cranberry Glazed Ribs: St. Louis-style ribs brushed with a glaze made from cranberry juice and whiskey.
• Seafood Mac & Cheese: A decadent blend of lobster, shrimp, crab, and smoked Gouda, topped with breadcrumbs.

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🗣️ Notable Quotes

• “Cooking is about bringing people into my world.”
• “You can’t win if you don’t understand yourself.”
• “We are refrigerator and pantry cooks… that’s why our kitchens look chaotic.”
• “We romanticize mac and cheese… but it’s all about the cheese.”

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