At Your Service Women Shaping Hospitality and Restaurant Industry

Essence Virtual Events

Discover the incredible women revolutionizing the restaurant and hospitality industry! This captivating conversation dives deep into the leadership, creativity, and resilience of female entrepreneurs who are defining the future of dining.    Hosted by the talented Chef Nina Compton, this panel brings together the "boss ladies" of New Orleans to share their inspiring journeys. Hear firsthand from Arkeisha Smith-Bake of Little Dizzies Cafe, a third-generation Creole soul food institution, about preserving family legacy and navigating the fast-paced world of counter service.  Get inspired by the young culinary force, Chef Zoe Chase, a fifth-generation leader at the iconic Dookie Chase Restaurant, as she discusses honoring her family's groundbreaking contributions and continuing their community-focused mission.  And learn from the impactful work of Chef Martha Wiggins at Cafe Reconcile, a testament to passion and dedication in the culinary world. These accomplished women share invaluable insights on leadership, mentorship, and building thriving spaces for both staff and guests.  Whether you're an aspiring restaurateur, a hospitality professional, or a food enthusiast, this discussion offers a unique, behind-the-scenes look at the drive and innovation shaping the exceptional experiences we cherish.  #WomenInHospitality #RestaurantLeadership #CulinaryIcons #NewOrleansFood

Transcript

00:01Is this a karaoke time?

00:02We miss, we love, baby.

00:05I know the feeling is better than the...

00:09Okay, yeah, come on, I want y'all to come on over here and get this.

00:13I don't wanna lose your love, I don't wanna lose it.

00:20I don't wanna say bye-bye, okay?

00:28It's a way, little things, I remember and I just can't let it away, slip away, be far...

00:46Hey, that's how you did it.

00:47That's right, that's right, that's right.

00:48That's breath work, okay.

00:49Come on, give her another round of applause.

00:52That's some breath work she got over there.

00:54I know that's right.

00:56All right, welcome back.

00:58We ready for the next convo?

01:00Say yeah!

01:01Yeah!

01:03Period.

01:04All right.

01:06When we think about the restaurant industry, chefs often receive the spotlight.

01:12But every memorable dining experience depends on an entire team working together behind the scenes.

01:20Today's conversation celebrates the women whose leadership, creativity, and hospitality continue to shape restaurants, hospitality brands, and guest experiences across

01:31the country.

01:34Hospitality is both an art and a business.

01:36It requires intuition, leadership, resilience, and an extraordinary ability to make every guest feel welcome.

01:44Today's panel features accomplished women who have built remarkable careers across restaurants, beverage programs, hospitality management, and culinary entrepreneurship.

01:53And together they'll discuss leadership, mentorship, navigating the industry, and creating spaces where both employees and guests can thrive.

02:01Now, whether you're an aspiring restaurateur, hospitality professional, or simply someone who appreciates exceptional service, this conversation offers a behind

02:10-the-scenes look at the women helping shape the future of the industry.

02:15So, leading today's conversation is none other than a wonderful chef who has been with us all day, Chef Nina

02:22Compton!

02:25Hey!

02:27And she's going to bring out our lovely panelists.

02:37While we wait for my mic to get kicked on, we're going to introduce our panelists today.

02:43And we are really showcasing the true boss ladies of New Orleans.

02:48And I would like to introduce, if you haven't been to Little Dizzies, you need to go tomorrow and Sunday

02:57and every day of the week you can.

02:59Please welcome Akeja Bucket.

03:04Hello!

03:05Hello!

03:07Welcome, welcome, welcome.

03:10Okay.

03:15Can you hear me?

03:22All right.

03:23Perfect.

03:24Now we're going to introduce our youngest chef on the panel, Ms. Zoe Chase of Dookie Chase Restaurant, 5th Generation.

03:33Please welcome Chef Zoe.

03:39And last but not least, please welcome Chef Martha Wiggins, who has been doing some amazing work at Cafe Reconcile.

03:47Please welcome her.

03:50Welcome, welcome, welcome, ladies.

03:52So I reached out to all of you because I think that you guys are so amazing and have such

03:58an amazing story.

03:59I'm going to start with you and the history of Little Dizzies.

04:03I want to hear it from your mouth.

04:05Okay.

04:05My name is Arkeisha Smith-Bake.

04:08I am the co-owner of Little Dizzies Cafe.

04:10We are a third generation Creole soul food restaurant.

04:14We're known for gumbo, fried chicken, po'boys, seafood, and sides.

04:1980% of the items that you eat from Dizzies comes out of our family cookbook.

04:25And my husband Wayne, Julia, and I recently took over the restaurant.

04:29My father-in-law retired in 2020.

04:32And so his son and I bought the restaurant and we reopened February of 2021.

04:39We just celebrated five years this year.

04:42And things are going great.

04:44We do counter service where you come to Dizzies, you order first, paid, then go to your table.

04:50We do serve all our food out of to-go containers.

04:52Whether you eat it inside or outside, we do it in a to-go format.

04:56And that was due to COVID.

04:57That really kind of put us in that position.

05:00But we have inside dining, outside dining.

05:03We have an upstairs dining room that we did two years ago.

05:06That's my spot.

05:07That's your spot.

05:08That is your spot.

05:09And then we also have a to-go station on North Robinson.

05:12We created that because we wanted locals to be able to come and eat with us.

05:17Because we have a lot of locals that's been following the family because we've been in the business since the

05:221940s.

05:23And so we wanted to be able to get some of them in and out and be able to get

05:27their food and get back to work.

05:28Yep.

05:29So they don't feel like, oh my God, I could never get in.

05:31And so the goal is to make sure the Bakke legacy continues.

05:35And you do an amazing job.

05:37If you guys haven't seen her in action during lunch service, it's like air traffic control.

05:43She is moving people in and out.

05:46And it's such an amazing operation to watch.

05:50But we only open for four hours, 11 a.m. to 3 p.m.

05:53But this weekend, 11 to 5, Friday, Saturday, and Sunday, if you want to go to the restaurant, 11 to

05:585.

05:59But we're only open for hours.

06:00So the goal is to make sure if the person put in the effort to come to the restaurant, I

06:05want to make sure they are able to dine in if that's something they want to do.

06:08So we just want to give you all the information up front so you're able to figure out what you

06:12want to eat and hopefully buy some stuff to go.

06:15That's always the one.

06:17And Zoe, talking about family and legacy, you are now the big wig at Dookie Chase.

06:24Fifth generation Chase. I'm sous chef at Dookie Chase Restaurant, prep chef.

06:31And it has just been such an honor to work with my family and just continue the legacy.

06:36Because as kids, we didn't take it as serious because people own a restaurant.

06:42But growing up and seeing such the amazing things that my grandmother has done for the community,

06:48establishing a fine dining restaurant at a time where they didn't have that for the community.

06:52So she just opened her arms to the community and just has done such amazing things.

06:58So it's such an honor and I'm so grateful to be continuing the legacy and just being around all of

07:02y'all.

07:03It's just an honor and I'm so grateful.

07:05I'm sure you feel a lot of pressure taking over.

07:09But one of the things that I really enjoy about Dookie Chase from before Miss Leah passed away is that

07:16everybody in that restaurant is family.

07:20It is a lot of us.

07:21It's a lot of us.

07:22It's a lot of family.

07:22But you can definitely tell that everybody is on the same road, the same path because they're all...

07:30And it's very rare for that in a lot of restaurants because to have so many people aligned.

07:36And then after she passed, it was still, we got to keep it going because she wants it to keep

07:41going.

07:42So it's a lot of pressure.

07:44That's what I love.

07:44Our family really preaches family and community.

07:48And, you know, your family is always here for you and you never, you know, stray from your family.

07:54So that's why I think it's your foundation.

07:56Yeah.

07:56I think our family, ever since we was little, has always preached family, family, family.

08:01So, you know, that's all we know.

08:03And it's such a blessing to work, like you said, my entire family at the restaurant.

08:08Yeah.

08:08It is literally an art, a cousin, everybody's involved.

08:13But I love, you can definitely feel that in the restaurant, also in the food.

08:17So Chef Martha, you have been chefs in restaurants, but now you are running this amazing program

08:25that we really need in this city.

08:27And I have hired quite a few of your students, so thank you for that.

08:31But tell us about your journey and your shift and how you keep the legacy going in this industry.

08:38Well, thank you so much for having me here.

08:42My name is Martha Wiggins.

08:43My title is Chief Culinary Officer at Cafe Reconcile.

08:47So I run the restaurant and all training aspects that are involved with it.

08:51We work with young people.

08:52So we're a restaurant and a nonprofit.

08:54We work with young people ages 16 to 24 in workforce development, but wraparound care.

08:59So we have a four-tiered model.

09:02And in the first tier, we're really just addressing what are your barriers,

09:05what are your obstacles that are preventing you from having sustainable employment

09:11or whatever your joy is, whether it's going back to school, whatever it is.

09:16So, you know, is it housing insecurity, food insecurity?

09:19Do you need childcare?

09:20Do you need mental health care?

09:21We do quite an extensive case management and assessment before you even start training in the cafe.

09:29And that's in tier two.

09:30And that's when they come to me and my team.

09:32And we work one-on-one, four-on-one sometimes with the young people.

09:38Adolescents, whether they're 16 or 24, a lot of them still are very much adolescent as far as their development.

09:45So, you know, for me, being on this stage with two legacy New Orleans business chefs and business owners is

09:54amazing.

09:55And part of my responsibility, I'm very transparent that I'm not from New Orleans.

09:59I'm from Washington, D.C. and in a city that is very, very gentrified.

10:05I have a lot of baggage around that.

10:09And I came to the city 16 years ago and I worked in the industry and I found a lot

10:14of success in the industry.

10:15But I noticed the quality of life of a lot of people I work with was poor.

10:21And most of that was the black people and they were the people working in the kitchen.

10:24And the disparity between the front of the house and back of the house wages was huge.

10:28So I was like, you know what, I have to step away.

10:30I can't keep doing things.

10:31I can't keep putting a Band-Aid on it or being the best of a bad situation.

10:37And also, I need to give back and figure out what the barriers are that the young people are facing

10:42in the city that I want to employ or manage.

10:44So my responsibility and privilege I think I have is a lot of young people I work with are disconnected

10:51from their food ways of their family because maybe they were displaced or whatever it is.

11:00Because generations were very close together.

11:02But a lot of my young people are disconnected from the food that these two legacy individuals share.

11:12And it is my privilege to reconnect them to that because that food inherently belongs to these young black people

11:18from New Orleans.

11:19These dishes, I want them to tell people how to make it rather than the other way around when they

11:25get out into the industry.

11:27That's awesome.

11:28Amazing.

11:29Awesome, Martin.

11:29So I'm going to put this question out here and whoever wants to take a stab at it.

11:34As women in this industry, as we know it is a pretty male dominated industry, is there any challenges that

11:42you face?

11:43How do you overcome those challenges as leaders in restaurants?

11:50Well, for me, I'm kind of in a situation where I'm married into the family, but I am the face

12:00of the family.

12:01Yeah.

12:02So I do face sometimes where people who may have been customers for years, because we're talking three generations.

12:10Right.

12:11So sometimes you get some of those customers come in and they're like, oh, you're the daughter-in-law.

12:17And it's kind of like passed over, like there's no big deal because of that.

12:21Where's Wayne at?

12:22You know, they're looking for my father-in-law.

12:23And so how I overcome that, you know, I'll say to them, remember, pretty much everything you eat here comes

12:30out that family cookbook.

12:32Yep.

12:32So the consistency is always going to be there.

12:35The food you loved on Law Street, the food you loved on Oak Street at Zachary's, the food you loved

12:42on Washington Avenue at Cafe Baquette,

12:44you're going to find that at Leil Dizzy's Cafe.

12:46Yeah.

12:47So I use that to kind of break the ice, if that makes sense.

12:51Because some people, when they see a woman that owns a business or is the executive chef or something like

12:57that,

12:58you can see facially the expression on them.

13:02Oh, yeah.

13:02Oh, wow.

13:03So you're in charge.

13:05But I feel like my food's going to speak for itself.

13:10My customer service is going to be excellent.

13:12And nine out of 10, you win them over.

13:15Yeah.

13:15You got some of them grouches.

13:16Yeah.

13:17Yeah.

13:17There's always a grouch, but.

13:19You got some grouches that just, it is what it is.

13:22Yeah.

13:22But for the most part, I think if you're authentic, and for me and Zoe, I think it's hard for

13:29us not to be because of the heritage and our legacies.

13:34Sure.

13:34It would seem strange where they couldn't see it coming from us because of the connection.

13:40I agree.

13:42Yeah.

13:42I think my biggest struggle is I do work around a lot of men.

13:49And I would love to have, you know, another chef with me, another woman.

13:53But, so there is times where I'm like, like, you know, it's hard being the only woman sometimes.

14:00I had my aunt Cleo, but you know, it's just me and her.

14:03Sure.

14:03So I would love, and even Noki, I graduated from Noki, they'll have people come do stages at the restaurant.

14:10And even Cafe Reconcile, if y'all want to send people over.

14:14I would love that.

14:16But yeah, some more women energy.

14:17I would love more of that in the restaurant.

14:20Yeah.

14:23I think that the hardest thing for me about being in a male dominated industry, you know, there's a lot.

14:30And I think there was a time when, as well, when the Me Too movement resurfaced where it was very,

14:36they wanted to put our faces out there again.

14:39Like we have a female lead and a woman's chef and all of a sudden I'm getting all these calls

14:44and they want me to come to food and wine here and there.

14:47And, you know, I was like, where was that?

14:49And again, I became the face.

14:51I mean, honestly, I always, you know, work hard, put my head down, worked really hard.

14:57But it was, I think the most hurtful thing was finding out how much men were getting paid.

15:07That was not, I was kind of clueless because I was just happy to be there for so long.

15:12Right.

15:12I was fighting my weight.

15:13I'm going to get to the top.

15:14I'm going to be with the guys, you know.

15:16But when I was like found out, you know, accidentally here and there, they get paid what and I get

15:22paid what?

15:23And working with people who I considered family and mentors and loved, that was hard.

15:31Yeah.

15:31And I, that's still, I still feel that, you know.

15:34Yeah.

15:34I've grown past that.

15:36I'm very, very fulfilled in my work and I love what I do and I'm happy.

15:40But that still stings when I think about, yeah, a lot of that was lip service.

15:45And when it came down to what mattered, which was how much you valued me on paper.

15:50Right.

15:51I wasn't that for you.

15:52Yeah.

15:52I think that's definitely an industry issue that we've had over the years.

15:57And not just in, in the hospitality, but just in most industries, a lot of men get higher positions, less

16:06experience, more money.

16:08And I, I think for me, it's, we all went through it where we get questioned, we get, we get

16:15tried, we get, you know, stepped over.

16:18And I had, I was a chef at a restaurant in Miami and it was like maybe 15 people at

16:25the table and they're like, the, the guy tells the server, can you please send the chef to the table?

16:31They're having such a great time.

16:33And I come out and he looks at me and he says, no, no, no, but where, where, get me

16:37the real chef.

16:38You're not the chef.

16:40And I remember my face just dropping because I'm like, why do I have to answer that?

16:48Because you would never tell a man that.

16:50And I have quite a few women that are in management positions.

16:55And I always say, you kind of have to check them and be like, would you tell a man that?

16:59And then they kind of do that because it's hard.

17:03And I, I want more women in the kitchen and we saw a lot of those changes happen after COVID

17:10where we had a lot of female sous chefs or line cooks, servers.

17:16But during quarantine, everybody got to spend time with their kids and they're like, chef, I just, that quarantine life.

17:23I want to have that life.

17:25And I'm like, we are, we, we do dinner service, you know?

17:29So a lot of those things change, but I genuinely enjoy working with women because there's no ego.

17:36There's no drama.

17:38We can all work where I feel like with men, you got to dance with their ego a little bit,

17:44you know, you got to fluff them up.

17:46And with women, it's their, their hair to work and they, they want to learn.

17:49And so I think what we're seeing in this city a lot is, and that's why we want to do

17:54that women happy hour is showcasing how many women own businesses and restaurants we have here and start networking because

18:03it's really important for us to share information, share contacts, because nobody's going to give it to us.

18:11No.

18:11And creating this kind of network of sharing information and having a group text or whatever it is.

18:18Let's empower each other through those kind of networks.

18:21And you kind of have to open those doors for people and do those things.

18:26I think that is very important.

18:28About a year ago, I started with some other restaurant ladies.

18:32You were the inspiration.

18:34Yes.

18:35So Justine's B-Suite Bistro and Tasty Treats.

18:40It was actually during Super Bowl and Mardi Gras.

18:44And we saw each other in Restaurant Depot.

18:47And the next day I saw the other one in Dillard's.

18:51I kept, we kept running into each other and they were like, we got to get together after all this

18:55craziness.

18:56And we did.

18:57So we go to dinner once a month.

19:00We take a day out of the month.

19:02And the four of us are going to go to dinner.

19:04And we had the amazing time where we went to Capella and had dinner.

19:10And it's just our thing.

19:12We use it to kind of lean on each other.

19:14We use it to regroup.

19:16We use it to pour resources into each other.

19:19We have a group text that we do talk.

19:21But that dinner is vital.

19:24Because sometimes you need to have someone lay a hand on you.

19:29To give you a hug.

19:30To kiss you.

19:31Sometimes you need the physicalness of the comfort versus just a text message.

19:37And we have learned over the last year that that really works for us.

19:40That night when you guys came in, I was so jealous.

19:45Because they were cracking jokes, laughing loud.

19:49And I felt like I was missing out.

19:52And I went to the table.

19:53And I'm like, what?

19:54Is it a birthday?

19:55They're like, no.

19:56This is like a little dinner club.

19:57And that always stuck with me.

19:59Because there's just so many people that I see as chefs.

20:03And I see them at an event.

20:05And we catch up for five minutes.

20:07But we don't actually stop and take the time.

20:10So thank you for that.

20:11Because it always stuck with me that we have to slow down and connect with people.

20:18The simplest thing is just calling somebody opposed to a text message.

20:22Having that contact or just say, hey, I'm thinking about you.

20:26I hope everything is well.

20:27Just those little seconds of just slowing down instead of just sending a text that doesn't

20:32have any emotion really.

20:34It doesn't.

20:35We're not doing it at all.

20:36Having that in-person communication is key.

20:38Yeah.

20:38Having an in-person time, it really, at least for me, and it seems for the other three ladies,

20:45it works for us when we get together for the dinner.

20:48And I'm so happy to say we've never missed a dinner since then.

20:52Like we've never missed a dinner every month.

20:54So where's the next dinner?

20:55I need to know.

20:57We're going to crash.

20:57I might crash.

20:58I think the next dinner we're trying to go to the new restaurant, Candy's.

21:03Okay.

21:04We just did G.W. Finn's.

21:06Oh, that's a good one, yeah.

21:07Oh, I love, I love.

21:08It's a good one.

21:09And so we always try to support.

21:12The biggest thing for us is making sure we support other black-owned restaurants.

21:16You know, that is key for me is to make sure if I'm going to spend my money, if I'm

21:22going

21:22to eat out, that's going to be my first thing.

21:24Yeah.

21:24And if it's good, I'm going to repeat offender.

21:27I'm going to go with them.

21:28I'm going to go with my husband.

21:29I'm going to go with my children.

21:31Like, I'm going to keep going if I feel like it is feeding not just my stomach, but all

21:37of it is coming positive to me.

21:39I'm going to do it, you know, and that's what matters.

21:42I talked to Zoe in the back about making sure we get together because you've got these

21:48two families that are so close in range from each other and connection throughout the years,

21:55and that in this new generation, we definitely need to make sure we stay connected.

22:00Yeah.

22:00So how many generations do you hope for Little Dizzy's?

22:06Oh, many.

22:07My son Jace is 13 and is at Dizzy's right now.

22:10Is he going to be?

22:10Yes.

22:11Yes.

22:12He's at Dizzy's right now making po' boys.

22:14Okay.

22:14And he's been working there since we bought the restaurant.

22:18Jace knows how to make gumbo, bread pudding, and potato salad.

22:23Okay.

22:23He's not allowed to fry anything.

22:25That is just my concern.

22:28Yeah.

22:28He can cut seasoning.

22:29He can work in the kitchen, but I've explained to the kitchen staff and the chef, respect my decision.

22:37I don't want him to fry anything right now.

22:39It's just a comfort level for me.

22:41So.

22:42All right.

22:42So he's going to be.

22:43He said he is.

22:44He's going to do it.

22:45And what about in the Chase family?

22:48Yeah.

22:49So I'm fifth generation.

22:50And in the fifth generation, we have like 27 grandkids.

22:54And.

22:55So that, yeah.

22:56This is not going to stop.

22:57It's going to be.

22:58Sometimes I couldn't do it without them.

22:59Like we have gold bellies.

23:01So we ship chicken creole, the shrimp creole.

23:04And there's times where you can have 50 gold bellies in one day.

23:07Wow.

23:08So I'm like, I need help.

23:09So literally like my little cousins, all the fifth generation will come help me prep the gold belly, prep for

23:15tomato gumbo and everything.

23:17So they definitely keep it going.

23:19And they're willing, like they love it.

23:21And I think it's just the spending time with your family is really the key.

23:25So you love like, oh, you're going to come to the restaurant and help me.

23:28And we listen to music and cooking.

23:30So it's just, it's an amazing time.

23:32And it's just so amazing that they're so willing to do it.

23:36Yeah.

23:36And that they're not forced because we're not forcing.

23:38Yeah.

23:39Well, I, what I love about hearing about the family affair, it's most people, as most chefs, we started cooking

23:47in the kitchen with our families.

23:50And you guys are doing this every day in your life where most people was just like their childhood.

23:55So to have that kind of vibe where your grandkids or your son is in the kitchen.

24:02I'm trying to get my niece to get in there.

24:05She's like, no, no, I'm not yet.

24:07I'm trying to, I'm trying to retire, but she's just, she's not sure yet.

24:12So maybe we'll see.

24:13But I think that's definitely something I'm putting on, on out there in the universe.

24:18Now we're talking about legacy.

24:21Do you feel at any point to change a little ingredient in the recipe or you feel like?

24:30That's hard to say because especially, and I know y'all, they coming for what they want.

24:35Right.

24:35They coming for the gumbo.

24:37They coming for the chicken.

24:38They coming for the bread pudding.

24:39So it's like, it's hard to say, oh, I want to change this, but we have tried to do specials.

24:46So we just did our squash special and just like new things to wear.

24:50Like some people don't, you know, want to come and try different things.

24:53So we try to do specials, but you know, people are coming for what they want.

24:58They coming for the gumbo.

24:59So yeah.

25:00Yeah.

25:00But I love them.

25:01Some of them are so conditioned.

25:03Yeah.

25:04So what they like and what they know, like the, we won't change any recipes for the staples.

25:09Like the gumbo, you cannot.

25:11Can change.

25:12The chicken, you cannot.

25:13Yeah.

25:13But we do what you said.

25:15We add specials.

25:16Like every month there is a special.

25:18And right now we have the Gino soft shell crab.

25:22So it's going to be a soft shell crab deep fried with a crawfish dressing on top.

25:27Okay.

25:28And that is doing really well.

25:30And June had the Kelly stuffed shrimp.

25:32And so we're finding that they're okay with that.

25:37Yeah.

25:37You can feed them a little bit of something new, but you got to have the staples.

25:42You know, I had a guy come one day.

25:43He said, I just want to get gumbo.

25:47Do you have gumbo?

25:48I say, yes, we have gumbo.

25:50He's like, I just wanted to make sure.

25:51I said, sir, I can't open if I don't have gumbo.

25:54I said, I can't even open.

25:55If I don't have gumbo, I might as well not gumbo or chicken.

25:58I might as well tell people we not open.

26:00Yeah.

26:01Yeah.

26:01You don't have gas.

26:02Yeah.

26:02It's like not having gas at a gas station.

26:04And so we try to make sure those are key things.

26:07Yeah.

26:08Because you have so many people that are used to the food a certain way from your restaurant.

26:13You cannot play with that.

26:15Yeah.

26:15There's just no room for that.

26:17They will know.

26:18If something wrong with the gumbo, the gumbo not tasting, right?

26:21That's it.

26:22Yeah.

26:22They will make sure you know.

26:24That's true.

26:25So with you, Chef Martha, how do you see the younger generation coming into the industry?

26:35I think that, you know, the biggest realization I've made is that it's not as cool to be a

26:41chef as it was when I started amongst the adolescents.

26:46Or they don't find it as cool.

26:47And I think it's mostly because of their, you know, are a generation of young people who

26:54had the phone in the hand and Instagram and TikTok and all these things.

26:58Yeah.

26:58So their perception of reality and work is different, understandably.

27:04And, you know, sometimes I feel bad for them for that because it's in a lot of ways giving

27:08them false perception of what's what actually, you know, you'll need to do.

27:14That's a very small amount of people that you see that are going to be make income being

27:18an influencer.

27:20So that's hard.

27:21Yeah.

27:22Um, so I think, you know, when I was coming up, it was like, you know, we, we wanted to

27:27work.

27:27We wanted to make money, you know, and we were, we wanted to work hard to do that.

27:32Um, sometimes to a fault.

27:34Um, I love that they don't feel like that in some ways, or are they like, they question

27:39everything.

27:39Like, why should I work so hard and do this?

27:42Well, I'm not about to sit here.

27:43It's hot.

27:44You're doing all this.

27:45I'm not about to mop and wash the dishes.

27:46And I'm like, well, nobody else is going to, unfortunately, like we have to do it.

27:53So it is a balance of really appreciating the generation of young people that I get to work

27:58with and that they are so critically thinking, but they are somewhat, I don't want to say

28:04delusional.

28:04Cause that's not what I mean about, but I'm like, good on you.

28:12I'd love it if you could be a, you know, make, have great success doing this, which you're

28:16also, you might need a job until then.

28:18Until then.

28:19Um, so, you know, it's a balance and a lot of them too, like, you know, they're, they're,

28:23they're adolescents.

28:24You're not going to get it right away.

28:25And you should be, hopefully a lot of the young people that come to us haven't had the

28:30ability to be children, um, have had young adult responsibilities at a very young age.

28:36They haven't had a chance to play.

28:38They didn't get a chance to go to college and goof off.

28:41And a lot of these things, they had adult responsibilities at a very young age.

28:45So I have to make sure we all, all the staff at reconcile that we acknowledge that.

28:49And while I want to give them, uh, a dose of reality, I also want to give them a little

28:55room to be loved and relax and have some peace and, uh, and play and be authentic.

29:05And, you know, it, it's a balance and that's why it takes a big team of people who are trained

29:10to work in best practices with youth.

29:12You know, like my, my team by trader, dishwashers, cooks, bartenders, et cetera.

29:17We don't know how to, you know, but we do a lot of professional development with my team,

29:22um, so that we are maintaining a safe and effective environment for these young people to have a

29:30dose of reality and maybe learn a little bit of skill, but also, um, in a very safe and welcoming

29:37and, uh, supportive environment.

29:40Yeah, I agree.

29:40So what do you guys, as we wrap up, what do you guys are most looking forward to this weekend?

29:46The people, I love to see black people.

29:52Yes.

29:53I love, it gives me everything to see us travel, to see us out and about and enjoying life.

30:01Yep.

30:01Cause you only get one.

30:02That's right.

30:02And so Essence Fest and Bayou Classic are two times a year that is big, not just at the

30:10restaurant, but for me, because you see people come into this city and just enjoy themselves and, and

30:18want to frequent every restaurant or every business.

30:21Um, and I love that.

30:23I love to see us come with intention.

30:26That is always good.

30:27Beautifully dressed.

30:28Oh my goodness.

30:29I love, I love the people watching and just the beauty that just everything.

30:35I could just stay here all day and just watch.

30:37The energy is always good.

30:38But I have to say my Essence Fest and Bayou Classic time is always positive.

30:45People pour so much love into me when they come to see me or if they see me out and

30:51about,

30:51it's an amazing feeling and I'm thankful and very grateful for that.

30:58Yeah, definitely the people and it's always just such a good time.

31:02So many people come to the restaurant and just to, you know, be with the community and just, you know,

31:08and have them feel like home.

31:10Yeah.

31:11And then, yeah, family and the concerts.

31:14I'm excited to see Michelle.

31:15Yeah.

31:16And the music.

31:18I love the concerts.

31:19I love the concerts.

31:19So, yeah.

31:20And just grateful to be here and just be around everybody and just, yeah.

31:25Well, this is pretty huge to me.

31:28If, you know, somebody told me 16 years ago, I'd be sitting on a stage with you guys, women, ladies.

31:37Oh, that's huge.

31:39And it means a lot to me.

31:41And the only other thing I really, really want to do besides being in space is I would love to

31:45see George Clinton.

31:46Okay.

31:47Okay.

31:48And, yes, on Sunday.

31:49Put it out there, right?

31:50Put it out there.

31:51Put it in the universe.

31:52Maybe I'll go.

31:53I'm not sure.

31:53I can't decide if I want to rest or go all out.

31:56Yeah, yeah, yeah.

31:57But, yeah, thank y'all so much.

31:59Thank you, ladies.

32:01And please check them out at their spaces, Little Dizzy's, Dookie Chase and Cafe Reconcile.

32:07Thank y'all.

32:08Thank y'all.

32:08Thank you, ladies.

32:09Maybe y'all come by for that soft shell if you have any.

32:12It's a win.

32:13Thank you, Nina.

32:14Thank you, everybody.

32:18Hello.

32:19Hello.

32:19Hey.

32:20All right.

32:21So, yeah, they're going to take a picture.

32:22I'm going to just send y'all on out of here.

32:24As we wrap up an incredible first day on the food and wine stage, I hope you have been inspired

32:30by the

32:31remarkable chefs, the entrepreneurs, the storytellers, and culinary innovators who share their experiences with us today.

32:39From honoring traditions that span generations to exploring new ideas shaping the future of food, today reminded us that every

32:46meal carries a story.

32:48And every story has the power to bring people together.

32:50So, thank you so much for spending just a little part of your Essence Festival experience here with us.

32:56We'll be back tomorrow with another exciting lineup of conversations, demonstrations, competitions, and unforgettable guests celebrating the richness of black

33:05food culture from around the world.

33:07Until then, enjoy everything that the festival has to offer, continue supporting these incredible chefs and creators, and we'll see

33:13you right back here tomorrow.

33:15Y'all have a great evening.

33:16And have fun at the concert tonight, because I know I will.

33:20See y'all later.

33:22Oh, thank you, girl.

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