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00:00Up next, you guys are in for a treat.
00:07We are so excited to welcome Ghetto Gastro and Essence's very own Cherie Nicole to the
00:15stage for our Breaking Bread segment, an in-depth combo with Ghetto Gastro on cooking with a
00:22purpose, powered by Target.
00:24You guys like Target?
00:25Yes.
00:26Ghetto Gastro is a Bronx-born culinary collective from John Gray, Pierre Serraio, and Lester
00:33Walker.
00:34The group has defined its own lane, merging food, fashion, music, art, and design.
00:41Claiming both the beauty and grit from the streets with the aspiration and aesthetics of the finer
00:47things, Ghetto Gastro's interdisciplinary approach celebrates the Bronx as a driver of global
00:54culture.
00:54The crew masterfully blends influences from the African diaspora, global South ingredients,
01:02and the pulse of hip-hop to create offerings that address race, identity, and economic
01:09empowerment.
01:10Ladies and gentlemen, please welcome Ghetto Gastro and Cherie Nicole.
01:15Y'all give it up.
01:17Y'all can get louder than that.
01:18Make some noise.
01:21Yeah.
01:24Yeah, yeah, yeah.
01:25What's up, everybody?
01:26How you feeling?
01:26My mic going.
01:27Hi, everybody.
01:28Peace, everybody.
01:28Peace.
01:29What's up, Essence?
01:30Every day is filled with potential.
01:32Every day is just filled.
01:33Period.
01:34It's busy.
01:35You know, sometimes you just have to stop and smother proteas.
01:39Trust me.
01:40Big or small, if it brings you joy, hey, fill your life with it.
01:45Share it with the ones you love, but make sure you keep something for yourself, too.
01:49Whether it's your people, your place, your plants, your pets, surround yourself in joy
01:56every day.
02:00Here we go.
02:01All right, all right.
02:02There we go.
02:02Here we go.
02:03Make some noise, y'all.
02:04Make some noise.
02:05What's up?
02:05All right, all right.
02:06Hell yeah, we're in New Orleans, man.
02:08I like your energy, sis, in the front.
02:10Right.
02:10We need the energy.
02:11I like you.
02:12What's going on, everybody?
02:13What up, New Orleans?
02:15Wait a minute, wait a minute, wait a minute.
02:15What up, SSE?
02:16Wait, wait, wait, wait, wait.
02:18It's been two years since we've been on the ground here in NOLA.
02:21I'm saying.
02:21I need a little bit more excitement from everybody.
02:23It's been two years.
02:25Yeah, yeah, yeah.
02:26There we go.
02:26Oh, yeah, oh, yeah.
02:27There we go.
02:27There we go.
02:28Oh, yeah.
02:29What's going on, everybody?
02:30My name is Cherie Nicole, and I'm telling you right now, I'm so excited.
02:33I have the distinguished gentleman of Ghetto Gastro with me, and we're going to cook some
02:38great things.
02:38We're going to have some great conversation.
02:40Glad you guys can be a part of it.
02:41And so I want to jump right in because I want to celebrate you guys as three upstanding black men.
02:47You're doing some great things.
02:48And so we can just give them one more round of applause, guys.
02:50They're doing some great things.
02:54You know, we had to bring a wave to y'all.
02:56We had to bring that wave to y'all.
02:56Oh, yes.
02:57I'm very excited.
02:58We had to bring the beautiful black women of Essence and in the audience a round of applause.
03:02Yeah, yeah, yeah, yeah.
03:03Clap for yourself.
03:03Clap for yourself.
03:03Clap for yourself.
03:03Clap for yourself.
03:04Clap for yourself.
03:04Make some noise for yourself.
03:06Y'all are here rather than heavy.
03:06We love you.
03:06Absolutely.
03:07So before we get into this amazing dish, I do want to ask you all, you know, you're just
03:11coming off of a great collab with Wolfgang Puck at the Oscars Governor's Ball.
03:15Now you're here at Essence Fest.
03:16There's a lot of wind beneath your wings right now, a lot of momentum.
03:19How would you feel, and how do you want to maximize these opportunities as we move forward?
03:23That was a great opportunity for a platform for us to use and, you know, just to reach
03:29out to, you know, people of color and artists as well to, you know, follow their dreams, man,
03:34and do what they love to do.
03:35And I think for us, the name of the game is just putting one foot in front of the other.
03:39You know, opportunities are always going to come and present themselves, but you just
03:42got to stay ready so you don't got to get ready and just keep it pushing.
03:45Absolutely.
03:46Absolutely.
03:47Yeah, absolutely.
03:48You know, we're just going to stay consistent and keep on the mission and, you know, keep feeding
03:52everybody and doing our thing at the end of the day.
03:54That's what it's all about.
03:55Amazing.
03:55So before we get into this great dish, one more question for you.
03:58Let's talk inspiration a little bit.
03:59You know, what inspired you guys, not just from a culinary standpoint, but an entrepreneur's
04:03standpoint as well?
04:05I think in life, a lot of our inspiration is rooted, like you mentioned, a shout out to
04:09black women, being raised by strong black women and just having that foundation in the
04:14household is kind of really the cornerstone of everything we do.
04:17Yeah, yeah, yeah.
04:18Absolutely.
04:18Yeah, for sure.
04:18I'd like to piggyback on what John just said, like being raised by strong, independent black
04:24women, you know, and, you know, unfortunately, sometimes being forced to become the man of
04:29the house at an early age because maybe we don't have father figures to look up to.
04:34But, you know, it's really about that strong feminine energy that builds this community,
04:41this sense of community.
04:43And nourishes us as well, you know, so, yeah.
04:46Yeah.
04:47Well, let's get into this nourishment because I'm not going to lie to you, the aroma's
04:50coming from this red velvet waffle.
04:54It's very aromatic right now.
04:55So what are we making, guys?
04:56What are we doing today?
04:56All right, we're going to make the, we came, you know, we had to bring the wave because
05:00we're ready to misbehave out here at Essence.
05:02So we got, we got the, we got the wavy waffle.
05:05I'm going to let Les, I'm going to let Les run it down.
05:06We got the red velvet waffle mix right here.
05:09It's all natural plant-based ingredients.
05:12We got some, we got some sorghum, some tiger flour in here, some cocoa butter flour in here,
05:18some dragon, some dragon fruit powder, acai juice, you know, juices and berries.
05:24Keep the baby hairs right and all of that.
05:29So the, so the waffle mix is made from ingredients that derive from what we, what we, we refer
05:35to ourselves as the mouth of the global South.
05:37So the ingredients we use, we choose to source from, you know, South Central America where
05:42our, where our ancestors come from, the Caribbean, Africa, the motherland for sure, the continent
05:47and also Southeast Asia.
05:48So we bring in all these flavors and like these stories and then, you know, distilling them
05:52into these products for you guys to taste.
05:54And this is just add water too.
05:55It's an Afro-Agiatic ingredient stack.
05:57And it's all in the wrist, man.
05:59Okay, man, I see you.
06:01Heavy wrist work.
06:01Heavy wrist work.
06:03So let me ask you why you whipping it over here.
06:06You know, some people may be wondering where in the world did the name Ghetto Gastro come
06:11from?
06:11How did that happen?
06:13I used to be able to take naps pre-Ghetto Gastro days and I woke up from a nap with an epiphany
06:18and the name just rained down.
06:20And it was an interesting journey because like starting off, you know, it's a polarizing
06:24name, taking two things that people don't think go together.
06:28You look at ghetto, people often have a negative connotation, but we wanted to kind of just
06:32honor where we're from and also show that this ghetto shit is luxury.
06:36This is like the precipice, the crux of culture, you know, and we want to capture the value that
06:41we're creating in these neighborhoods and bring it back to them.
06:44Cool.
06:45Okay.
06:45So I see you doing something over here.
06:47What we got going on over here?
06:48Okay.
06:48So we brought the wavy waffle with us, but we also, so on top of that, we have a line
06:54of kitchen appliances in Target.
06:56So we're in every Target across the country.
06:57Shout out to Target.
06:58Shout out to Target.
06:59Shout out to Target.
07:00Minneapolis in the building.
07:01Minneapolis.
07:01Yeah, Minneapolis.
07:03Yeah, yeah, yeah, yeah, yeah, yeah.
07:04Y'all know how we play at Target, baby.
07:07You know what I'm saying?
07:08So we brought out the waffle maker and we brought out our air fry because, you know, everybody's
07:13into the air frying right now.
07:15So we're going to show you guys, for us, this is, what is it?
07:18It's Saturday?
07:19Friday?
07:20It's Saturday.
07:20It's Friday.
07:21So this is going to, it's air Friday.
07:22It's air Friday for us.
07:24It's air Friday.
07:25So we're going to do an air fried.
07:26We're going to do an air fried plantain with a little bit of our spicy sovereign syrup
07:31on top.
07:32It's going to go on top of our wavy waffle and we're going to make a sundae out of that.
07:34Some plant-based ice cream, some candy, smoked and candied pecans, maraschino cherries, a
07:41little whipped cream.
07:42You know the vibes.
07:43Layer the flavors, layer the flavors, layer the flavors.
07:45So it's an air Friday, but we're making a plantain sundae.
07:48You dig me?
07:49You dig.
07:50Okay, I have a confession, guys.
07:52Nobody judge me in this room, okay?
07:53This is family.
07:54I just want, you gave me a head nod.
07:57Thank you so much.
07:58I'm dead serious.
07:59I've never had a plantain ever in my life.
08:02Today's your lucky day.
08:03So I'm grateful to now have my first plantain with these three gentlemen here.
08:08I'm so excited.
08:09Okay, so we're going to, I'm just going to walk you through this process real quick because
08:13we got a little TV magic just because, you know, we don't got time for all that, for
08:16all the razzle dazzle.
08:18So honestly, we got the, we're just going to take a whole plantain.
08:21You can just drop it right into your air fryer hole like this.
08:23Wait a minute.
08:24Put the skin on.
08:25No, the, the, the, the, the stickers are off.
08:28You know what I'm saying?
08:28But outside of that, outside of that, you can just pop it into your air fryer hole.
08:32You're going to, you're going to rock in the air fryer at 400 for nine minutes.
08:36The divine, you're working the divine numbers right now.
08:38So we're going to let it roast for nine minutes.
08:40You pop it out.
08:41And then what we did, a little TV magic, is that we actually, is there a camera here?
08:48There we go.
08:49Where we split them.
08:49Check out those old media cameras.
08:50So we, so we, so once it comes out, we split it, we split it in four.
08:53And then we basted it here.
08:56And then we basted it with some of our, some of our spicy sovereign right here.
09:00Oh, so we got to tell them about the sovereign.
09:02Go ahead.
09:02Run it down.
09:03Like we were just mentioning the Pan-African ingredients from the motherland.
09:07Sorghum is an ingredient native to West Africa.
09:10So we have a syrup with sorghum, New York maple syrup, and also New York apple syrup.
09:16And we collaborate with our friend Jing, who does a Szechuan chili crisp.
09:20So it's like Szechuan chili peppers and all of these vibes, which actually made their way
09:24to China from South America.
09:26So it's like a full, it's a triangle offensive flavor when you think about the region.
09:30You got cloves in there.
09:31You got allspice.
09:32You got Szechuan peppers in there for a little kick, a little numbing action in there as well.
09:36And, you know, spicy life.
09:38So, yeah, we wanted to bring some plant-based desserts to follow up JJ's peri-peri pasta,
09:43you know, and we're not in pastas.
09:45What's up?
09:45What's up?
09:46So after, so after you roast it, you fry it, and after you air fry it, you split it and
09:51you baste it with a little bit of the spicy sovereign.
09:53We're going to pop it right back into the air fryer one more time just to make sure we
09:57get that nice caramelization on it.
09:59Y'all going to smell the flavors and all that.
10:01No, take them out and just pop them in.
10:02So, John, you're talking very eloquently about these dishes.
10:06Yes, but I understand that you have a very specific job that actually doesn't involve
10:11cooking at all.
10:12Can you explain?
10:13This title, I've never heard it before in my life, but it is amazing.
10:16What is your title?
10:17They call me the dishwasher.
10:18I just got a promotion.
10:21I promoted them.
10:21I changed this title.
10:23Now they're calling me the underwater ceramic technician, but I haven't been washing a lot
10:28of dishes lately.
10:29I've been rinsing pockets more.
10:31Okay, man.
10:32You know what I mean?
10:34Speaking of which, go trickle that nickel and pre-order Ghetto Gas your black power kitchen.
10:39And we're going to have a QR code for you guys in a little bit where you can pre-order
10:42the book.
10:43We're going to talk about that in a minute, too.
10:44But you all talk about intention so much, culture, culinary work, activism.
10:49And I want to ask you all, from a purpose-filled place, you know, what does it mean for you
10:53to do what you do with purpose and give back to the community?
10:57Well, community builds immunity.
10:58And I think, like, what we do is really, the way we need to do business is we got to cultivate
11:03the community.
11:04And this is the future.
11:05It's like, you make some, you give some back.
11:07It's like paying tithes to the environment.
11:11So, that's just how we feel about it.
11:13Absolutely.
11:13And I think we're creating the world that we want to see, you know?
11:16So, by us being able to take our knowledge and our experiences and distill them into products
11:22that we can share with people, you know, we know our communities have, you know, our community
11:25has a history of being fed the wrong things.
11:28So, for us, it's more than just food for your guts and stuff.
11:31It's, you know, it's also food for thought, for your mind.
11:33We want everybody to be more conscious and be aware about the things we're consuming and
11:37putting in our bodies.
11:38So, we find it as, like, our role in this world, basically, is to, we're doing all the
11:43work for you and making it easy and accessible just to, you know, add a little water, pop
11:48it in an air fryer, and, you know, go sit on the couch and finish that, finish that Pea
11:51Valley.
11:52You know what I'm saying?
11:52Let me tell you.
11:54Admittedly, I fell asleep last night on newest episode, so I got to watch it later.
11:57Anyway, next dish, well, not next dish, but next step, because it's a little smoke rising,
12:01so I want to make sure.
12:02So, the next step, we're going to take that waffle out of there.
12:05Okay, how did you time that perfectly like that?
12:07It's magic, man.
12:08When you know, you know, and it don't hurt that the Crux GG waffle maker available at
12:13Target has a light that lets you know when the waffle's done.
12:17He's going to let you know.
12:18Yes, and it's naturally non-stick, so you don't need to add any sprays or anything like
12:22that.
12:22You can honestly just add the waffle mix right in there and get busy.
12:25Crazy.
12:27Out the air fryer.
12:29Those plantains smell amazing.
12:31How they looking?
12:32How we looking?
12:33They look amazing and they smell amazing.
12:35Can I see that in the cameras or what?
12:37What's going on?
12:38You got it?
12:38I'll hold it.
12:39Get that bottom piece right there.
12:41We got some good caramelization going on on these plantains.
12:43It smells real good, too.
12:45Let's get it out of there.
12:47Mmm.
12:47Bam.
12:49I see how that skin comes right off of there.
12:51Right off.
12:51Right off.
12:52Very tender.
12:53Exactly.
12:53So by us air frying it in the skin, it actually...
12:58Getting skin sick on a whole other definition on this day.
13:01Do your thing on the skin.
13:02So by us air frying it in the skin, it actually just allowed the plantain to steam and keep
13:07all those natural sugars that everybody's looking for.
13:10Nice.
13:10And then by basing it with the chili oil, the chili crisp, it's got, you know, some more
13:17sugars and more layers of the flavors, right?
13:19Nice.
13:19So for us, we're just going to stack.
13:24Damn.
13:25And as you're stacking over there, you all have talked about this amazing waffle maker,
13:29air fryer.
13:30And we all know that they're available where?
13:33Oh, at Target.
13:33Oh, at Target.
13:34Mm-hmm.
13:35At Stone and U.
13:36Online.
13:37So what does that partnership mean for you guys?
13:39I mean, that's a really, really big deal.
13:41For us, it's important.
13:42Like, a lot of the things we do, like we're doing things in Paris, Tokyo, working with
13:47luxury brands, and often it could be inaccessible to where we're from, or even our family.
13:52So having a partnership like Target, where we're on the end caps, our friends, our grandmoms,
13:57our aunts, being able to go through there and just be happy, it really makes what we're
14:00doing accessible and being able to, like, touch the people in a real way.
14:04Yeah, absolutely.
14:05Okay, plantains are looking really good on that waffle there.
14:07Plantains are looking good on the waffle.
14:09So honestly, from here on out, it's like, everybody, you build it how you want.
14:13We're going to drop a little bit of, we got some coconut whipped cream and what is this?
14:17Some coconut almond sorbet.
14:19I would put that on top, too.
14:20Can I get an ice cream scoop?
14:23I'm just making sure I get to try, right?
14:24Because I'm not going to stand here smelling this and being hungry and not get any.
14:28We're not doing that.
14:29Get some of them caramelized plantain, pecan on top of that.
14:34Okay, let me do a little spoon here.
14:36So we're going to set you up.
14:37Let's see.
14:37Let us set you up.
14:39Everybody eats, everybody works.
14:41You dig?
14:41And let's talk about that.
14:43You said everybody breaks.
14:44Let's talk breaking bread a little bit.
14:45You know, as we talked about, you know, cultural roots, activism, and things of that sort.
14:49What does breaking bread mean for you guys, especially with all the work that you've done?
14:52Breaking bread for me means an opportunity to have conversations across the table with
14:57your loved ones, you know?
14:59Before we had Instagram and Facebook and all of these things, the kitchen table was the
15:04first social media platform, you know?
15:06Where we could actually double tap a dish and say, oh, you know, this reminds me of something
15:11that my grandmother made for me when I was a child, or my aunt makes the sofrito this
15:15way, and what did you put in there, and, you know, how can we be better friends?
15:20No, and I think also, you know, food is a portal, right?
15:23So you can time travel with it.
15:24So for us, breaking bread is about breaking barriers and breaking the mold, you know?
15:29I like it.
15:30Okay, this is coming along very nicely.
15:33Okay.
15:33Woo!
15:34So on our side, teamwork makes the dream work.
15:36So we're able to be omnipresent.
15:38John Olesman kicked some isms while we played up over here.
15:41Okay.
15:41I have you nice.
15:42But look, this is it.
15:45This is the final dish right here.
15:47That's the vibe right there.
15:48That's amazing.
15:48You know, we had to bring something sweet to Essence E.
15:50I feel like we need a real good food photography shot of that work of art right there.
15:54Come on now.
15:54I know it's hot.
15:55Where the cameras are?
15:56I know it's hot, and it's melting, but the flavor's here.
15:59Oh, this is fine.
16:00This is totally fine.
16:01We call ourselves the wolves, you know?
16:02W-O-L-X for we only lay a flavor.
16:05Okay, then.
16:05Only lay a flavor, baby.
16:07Let's try this out.
16:07Take a bite, let it smell.
16:08And while I'm cutting into this, you know, you guys talk about teamwork, making the dream work,
16:12and paying it forward.
16:12So for you all, you know, what does it mean?
16:14Make sure you get that plantain.
16:15It's your first one.
16:16I'm going to get a big chunk right here.
16:18Ha!
16:19What does it mean for you all, you know, as creatives, as entrepreneurs, as chefs, to be
16:24able to help those around you shine?
16:27What does that mean for you?
16:28It's super important to use our platform to be a catalyst for the next person's success.
16:33You know, my idea of success is making the next person successful.
16:37So, you know, if we could use our wits and our connections to make somebody else successful
16:42and bring some money to their family, then we've accomplished, you know, a huge feat.
16:49Absolutely.
16:50Yeah, and everybody eats.
16:52Yeah, and everybody eats.
16:53And I think that for us, it's also about, like, utilizing our resources to make sure that
16:57we can deploy those off to our community as well.
16:59So making sure that people are getting fed.
17:01You know, during the pandemic, we teamed up with Rethink Food Group and La Mirada, which
17:06is a Oaxacan restaurant in the Bronx that's run by undocumented immigrants.
17:10And, you know, together we teamed up and fed over 100,000 families in the Bronx during
17:15the height of the pandemic.
17:16So it's, you know, it's a little bit of all those other things.
17:19You know, it's about making sure everybody eats and then also having the fly things and,
17:23you know, being able to introduce you to, like, these different layers of, you know,
17:27just our thought process and our practice.
17:29I love it.
17:29I love it.
17:30I think, like, like Tupac once said, you know, if I don't change the world, hopefully
17:34we can plant the seeds to the people that will.
17:36So just being able to aspire to inspire people coming behind us and hopefully, like, not
17:42open the door.
17:42We're trying to kick holes in the walls of the door so they don't close, you know what
17:47I mean?
17:47Absolutely.
17:47We're keeping it open so everybody else can sneak in, too.
17:49Absolutely.
17:50We're ripping that shit off the hinges, you know what I mean?
17:52Don't let it melt you.
17:52No, I got you.
17:53Because everybody's probably sitting here like, this is great, but girl, eat this thing.
17:56Don't be scared.
17:56All right.
17:57Their money don't matter.
17:57This is my plantain.
17:58This is proof.
17:59Take my mouth on.
18:00Get fed, baby.
18:02Let me see.
18:04That's so good.
18:07I'm going to give y'all a round of applause.
18:08I know y'all, I know y'all can't taste it, but it's great.
18:14And so, October 18th.
18:17Yeah, look, look.
18:18Cop that.
18:18He's already ahead of me because I can't talk.
18:20Cop it today.
18:20Cop it today.
18:21Pre-ordered out today.
18:23Cop, not one, like 10.
18:25We're talking about impact.
18:26We're talking about kicking the doors down.
18:28We're talking about busting holes through the walls.
18:31That's what this book is doing.
18:33So, for you all, first of all, just the importance.
18:35And guys, please pay attention to that QR code.
18:37Please pay attention.
18:38That's how you can pre-order this book.
18:40But why was it important for you all?
18:42Somebody phone should be out right now.
18:45To create this cookbook, but not just that.
18:47It's also a manifesto of sorts, as you described.
18:50So, could you kind of talk to me about how this came to be?
18:53Yeah, we really wanted to just have, like you say, a manifesto of food for thought.
18:58Also, actual food that you could cook.
19:01Great interviews.
19:02Like, we got Emery Douglas, who is the minister of culture at the Black Panther Party.
19:06We're super inspired by the work they did with the free breakfast program.
19:09So, thinking about tying in the visual arts, just like the beauty and the tapestry of our culture, you know?
19:15Yeah.
19:15From the multitudes, not just a monolithic experience.
19:19We wanted to tie in many things that inspire us.
19:21We got the amazing Jessica Harris in there, an amazing food historian.
19:25You know, dropping gems in there as well.
19:27And, you know, it's like a gumbo of sorts of different recipes that we've came up with on our own.
19:33And that we tried on our travels, because we travel a lot.
19:36We've been all across the globe, every continent pretty much.
19:40And this is just a manifesto of our travels.
19:45And look, if you don't want to spend a quarter million dollars to book us for dinner,
19:48you could cook like $10 million worth of dinners in that book right there.
19:53Here's a cheat sheet.
19:53That's it right there.
19:53Here's a cheat sheet.
19:54That's the value.
19:55$100 million worth of game right there.
19:57Free game.
19:58So, for you all, we have the book, Oscars Essence.
20:01I mean, you're everywhere.
20:02Community service, activism.
20:05What is next?
20:06What do you want to do next that you haven't done yet that you aspire to do?
20:10Wow.
20:11Go on vacation with my family.
20:14I'm not mad at it.
20:15Balance.
20:16We got more coming up.
20:17We got a lot coming up.
20:18We got a lot.
20:19We got Audible series shows coming.
20:23We're just getting warmed up.
20:25We're just getting warmed up.
20:26Make sure you tune in.
20:28Check out all of our stuff.
20:29We could be doing other things.
20:30And we out here, you know, converting our skill sets and, you know, the knowledge that
20:34we learned in the streets, our hustling, you know, the hustle mentality.
20:37Yeah.
20:37And we got our own products.
20:38Look, this is black-owned business right here.
20:40Look.
20:41These are all our own products.
20:42We in Target, every Target across the country.
20:44Our book is coming out this fall.
20:46I mean, you know, y'all do the rest.
20:49Make your next move your best move.
20:50Look, and speaking of products, there you go.
20:53Pull up, pull up.
20:54And speaking of products, guys, this tastes so clean.
20:57That's the way I would describe it.
20:59It's like, I don't feel, it doesn't feel heavy.
21:02It's nice and light.
21:03And it's just clean eating.
21:05It's clean.
21:05So, I applaud you all for really, this is part of activism, guys, making sure that we're
21:10putting good things into our body.
21:11So, thank you, guys.
21:13Food is a weapon, y'all.
21:14Food is a weapon.
21:15Absolutely.
21:16Stay healthy, get wealthy, and then most definitely stay stealthy.
21:19You know what I mean?
21:20You did.
21:21So, how can people stay connected with you guys, social media, website, all the great
21:24things that you're doing?
21:25GhettoGastro.com.
21:25GhettoGastro.com.
21:25GhettoGastro.com.
21:27GhettoGastro.com.
21:27GhettoGastro.com.
21:27I got it tatted on me.
21:33It's up to the day we die, man.
21:34Everything GhettoGastro, Bronx of the world.
21:37I love it, guys.
21:38Make sure a QR code is right there.
21:40Make sure that you guys continue to stay connected with GhettoGastro.
21:43Once again, guys, I applaud you.
21:45We appreciate y'all.
21:45God bless you.
21:46All the best.
21:46Shout out to GhettoGastro.
21:48And shout out to Target.
21:50Shout out to Target.
21:50Thank you for all the amazing stuff.
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