00:00My name is Edwin Redway, also known as Chef E-Double, the people chef, owner of E-Double
00:15Catering, partner with Grill Fresh Cali Caribbean Cuisine. So now we're downtown Los Angeles.
00:25I understand you're a newborn baby. This is a new contract. We are. We're about one month and two weeks in. Congratulations. Thank you. Thank you. It's going very well. I think we're getting a really great response from the people because, you know, we're really just handing out greatness. Is that your number one ingredient? A little greatness, a little love, customer service. And it smells delicious. That's part of the greatness, Charlie. That's part of the greatness.
00:45When I'm in the kitchen preparing food, it gives me like a really great feeling because I know that I'm creating something that people will enjoy. I'm creating a product that will be memorable to people.
00:58So we grill fresh salmon. Yum. Fresh chicken and fresh shrimp. You can choose mixed greens or grilled vegetables. That's a lot of options. A little bit of greatness. You know, a little bit of greatness. There's not too many places where you can really grab fresh ingredients.
01:13Okay. The truck says Cali Caribbean. Definitely. Talk a little bit about the influences behind all these delicious flavors. Well, my roots come from Brownstown, Jamaica. And then my partner chef, Chef Cream One, he's from Antigua. So eat double. Can I try everything? Let's go.
01:28Let's go. So we're going to try the chicken with the ETB on it. You're going to love it. Everything tastes better. What's up? ETB. ETB. So ETB has a sweet, savory, a little bit of heat, but not too much. Now this is like art. Thank you, Jarell, for creating beautiful dishes on behalf of Grill Fresh.
01:58Oh my God. The sauce is everything. Yeah. The sauce is delicious. Yeah, a little piece of that. No meat, no ham. We can share, you know. This is really good. Mm-hmm. Did you try that? This is delicious. No, did you try this though? Yeah, I just took an amazing bite. No, this is really good. You are so funny. You're like, oh, my cooking. Thread it now. That is good.
02:15Every day I learn something new. I'm definitely not one of those chefs who thinks that they know everything because I don't. And, you know, information in this industry and anything in life comes every day. You just have to keep honing it and keep trying new things and learning. The dream for Grill Fresh is to do what it's doing right now, organically grow. I'm in no rush, but I'm excited to see where it's going. I'm embracing the journey.
02:43I'm experiencing a gentle, trying to Kathleen. I'm experiencing love. Thank you, my family.
02:47Prifyla, grunge. I'm having fun. Thank you, everybody. We also have fun.
02:50We cheered as a good vog concern. monkey'sères.
02:51retrouunte wishable.
02:52We're in a good spot for sure that you'll follow me.
02:53We're in a good Wolverine.
02:54We together, we're in a good one of those chefs who michael, and an that many more.
02:56We're in a good game with everybody who lives in this kind of art punctuation.
02:57aya, I'm doing great soccer.
02:59We're looking for a sport.
02:59We're in a bad sport with a guy that my show, man.
03:08We're here.
03:09We're contemplatingestones.
03:10We're in a better box like that.
Comments