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Chef Shawn Osbey: From Basketball Star to Culinary Icon | SWAY’S UNIVERSE
Sep 21, 2024
Subscribe to Sway’s Universe for more exclusive interviews and captivating stories! Dive into the incredible journey of Chef Shawn Osbey, as he takes the stage on Sway In The Morning. From his early days as a basketball star to becoming a culinary icon, Chef Osbey shares his inspiring story of passion and perseverance. Discover how he transitioned from the court to the kitchen, making a name for himself on shows like Good Morning America and Food Network's Chopped. Explore the challenges he faced in the high-pressure culinary world while maintaining his health and integrity. Chef Osbey also opens up about his experiences working alongside culinary legends and the importance of food in cultural revolutions. Don’t miss this engaging interview filled with personal anecdotes and professional insights. Follow Sway’s Universe on social media for more compelling content that bridges music, culture, and community. CHAPTERS: 00:00 - Intro 01:17 - Shawn O’Shea’s Culinary Journey 02:12 - Passion for Cooking 03:06 - Language and Cooking 03:43 - Understanding Emotional Eating 06:18 - Cook vs. Chef: Key Differences 09:32 - Chef Shawn Osbey Introduction 17:07 - Tasting Chef Sean Osbey’s Cuisine 17:59 - Memorable Catering Experiences 19:27 - Chef Shawn Obi Restaurant Overview 20:52 - Experience at Georgia Tech 23:59 - Chef Shawn Obi’s Injuries and Challenges 25:47 - Michael Jordan Culinary Story 27:50 - Meeting Sports Legends: MJ and Barkley 28:44 - Outro Subscribe Here! http://bit.ly/SubscribeSU
View Video Transcript
0:00
give this man a round of applause torch
0:02
he's breaking down doors walking in
0:04
spaces not many of us are able to do all
0:07
the
0:09
time this man is a Bonafide Chef heav it
0:12
B I love it that's something different
0:14
that's something different Danberry
0:16
Connecticut stand up stand up Dr Ian
0:20
where you at Dr Ian Smith call us up
0:22
come on Harwick College stand up this
0:26
man got a business management degree
0:28
from that institution stand up
0:31
wow you may have seen him on different
0:34
various TV shows Heather be owns checked
0:38
in give them a round of applause for
0:40
that Good Morning America give them a
0:41
round of applause for that
0:43
ni food networks chopped you can't just
0:46
get on chop no you could get on there
0:49
but it's it's it's tough man that ain't
0:51
something you just willingly step up to
0:53
you have to understand what that is you
0:55
have to I don't know what that means
0:57
it's next level it's next level yeah and
1:00
he reached at Atlanta standup man this
1:02
guy is the traveling Chef he has his own
1:05
business he'll cater for two to 5,000
1:08
doesn't make a difference he'll come to
1:09
you I want to welcome him to the show
1:11
The One and Only Chef Sean OS is here
1:17
chefo CL it up man come on man CL it up
1:21
man that's an introduction right there
1:23
come on man we got to celebrate you
1:25
thank you thank you it's not a lot of
1:27
black men I see on
1:30
chopped I've SE Marcus was on there
1:33
though right yeah Marcus was up there
1:34
yeah right yeah judge he was a judge
1:37
judges how tall are you Sean 67 I know
1:40
you get this all the time people say why
1:42
are you not playing sports but you did
1:43
that I did I played basketball for four
1:45
years at hard you was nice I was nice
1:48
yeah yeah I did a good job man yeah yeah
1:49
Rookie of the Year
1:52
okay I still hold titles I think uh
1:55
still hold most rebounds in the season
1:57
how many how many was that about I don't
1:59
know it was a long time how much what
2:00
did you average what was your High game
2:02
uh I was averaging like uh I think like
2:04
18 18 points a game I I was I was doing
2:06
it back then wasn't your thing though
2:08
right it wasn't my thing it was my thing
2:10
so you grew up cooking for your family
2:12
yeah so we grew up we were the house
2:13
that everybody everybody came to our
2:15
house we hosted all the big events
2:16
Christmas holidays barbecues and I would
2:18
get super excited about the whole
2:20
experience even like cutting the grass
2:21
cleaning the house I was like come on we
2:22
got people coming let's go I just love
2:25
entertaining so it stuck with me and I
2:27
still love it today and so cooking what
2:29
was it about culinary was did did did
2:31
you have a a parent that taught you or a
2:33
grandparent that passed down some
2:35
recipes like what made you want to cook
2:37
breakfast for your brothers in the
2:38
morning it was just something I always
2:40
loved I love to eat uh my family my my
2:43
dad cooked a lot we were were a cooking
2:44
family so it just made me feel uh made
2:46
me feel comfortable in the kitchen we
2:47
were always in the kitchen cooking
2:49
something so uh I was good at it and uh
2:51
that's what I went with what was your
2:52
specialty man you look like you cook
2:53
grits and Sh yeah I I can do grits I can
2:56
do uh black but I but I also can make
2:59
fresh cousant and I can make Tarts all
3:02
that stuff so you know I do it all okay
3:04
fresh do you speak a foreign language
3:06
did you have to learn the you know the
3:08
language of the food you cook I'm I'm
3:10
not fluent but I can speak some good
3:11
kitchen Spanish you know kitchen Spanish
3:13
what's kitchen Spanish like it's it's a
3:15
lingo you got to know all the little uh
3:16
you know the Cente atas yellow you know
3:19
stuff like that's ice behind that sound
3:21
real Chef Preston Clark he mentioned
3:23
that he's the executive chef at lore
3:25
yeah um and he mentioned about being
3:28
able to speak to a lot of um other chefs
3:31
in the kitchen who may be Hispanic and
3:33
knowing that language and the lingo of
3:35
different uh people so he I remember him
3:37
specifically saying that when he's sat
3:38
in that seat yeah you don't got to be
3:39
fluent but you got to know you got you
3:41
have to know yeah were you ever an
3:43
emotional eater because I got to say
3:45
this is the first time I'm witnessing
3:47
citizens a chef that has this type of
3:49
frame there's no Pooch it looks like
3:51
there's maybe some ABS underneath there
3:54
I I got about two
3:55
ABS I got that you you got that too S no
3:59
yeah all right go I'm sorry I his
4:00
interview go ahead exactly but I'm
4:02
wondering outside of your relationship
4:04
with food food being a source of
4:06
pleasure but it feels like you also have
4:09
um a balanced relationship with food
4:11
where you're not eating out of excess or
4:13
always like eating your emotions so I
4:15
was a chubby kid you know growing up I I
4:18
I love to eat so I had to make a
4:20
decision when I was about uh I think
4:21
about 12 13 that I was going to be fit
4:24
started playing sports that helped out a
4:26
lot and when I came into the Culinary
4:27
Institute when I went to a culinary
4:29
school I made decision I was like I'm
4:30
not going to be a fat Chef so uh I I
4:32
work out every day I still uh I still
4:34
try to play basketball when I can uh you
4:36
know so it's a part of my life you know
4:37
why you you didn't want to be a fat Chef
4:39
we see that a lot is that a lot yeah you
4:41
know back in the day that was that was
4:42
the norm and U me uh when I started
4:45
working at restaurants you did know the
4:46
chefs were uh big boys you know yeah big
4:49
BS what about the what about the
4:51
substance abuse that takes place in the
4:53
colonary industry we we talked about
4:55
that before it's a lot of right he you
4:57
gave me some insight on that a lot of
4:58
drinking because a seller after a meal I
5:01
mean it's it's part of it but then I
5:03
think the side that people don't talk
5:05
about especially in someone like Chef
5:07
who is an executive chef um it's a lot
5:10
of stress it it's it's unbearable at
5:12
some point depending on the um
5:15
restaurant or wherever they are and a
5:17
lot of chefs Resort you see them smoking
5:19
some I walk down the street in New York
5:21
City like we all do and you'll see a
5:22
chef outside smoking it may even cocaine
5:25
it it's a lot of addiction because of
5:28
the the chef is the blood line of the
5:30
restaurant you see that you see yeah
5:32
absolutely it's a stressful job I mean
5:34
uh you're you're on your feet most of
5:35
the day 14 15 hours you know it's uh you
5:38
got about 500 people coming in you got
5:40
to feed and they all want a personal
5:41
experience that you're supposed to make
5:43
amazing and uh it's you know you got
5:45
people calling out you know people not
5:46
showing up product not coming in so it's
5:49
a it's it's a stressful job you know but
5:50
um you know and uh substance abuse and
5:53
you got to think about too chefs love uh
5:55
the luxury of things like say they love
5:56
eating good they love drinking good so
5:58
they love the abundance of like uh all
6:00
those things you know so you put that
6:01
into the environment of you know and
6:03
being a chef it's an artist too you get
6:05
a big rush at the end of the night
6:06
because you you just accomplish this
6:07
whole goal like your goal was to feed a
6:09
thousand people tonight you're like wow
6:10
I did that you know and you're like I'm
6:12
G to have a drink or I'm G to take it
6:13
further and you know it's it's a it's a
6:15
high you know you can really get caught
6:16
up in it I think for me too Chef if you
6:19
don't mind I think there's a clear
6:20
distinction between a cook and a chef um
6:23
there are a lot of people that cook but
6:25
a qualified and trained Chef can
6:28
actually run a kitchen and that's some
6:29
of the things that Chef is speaking
6:31
about a a chef can cook but a cook can't
6:34
run a kitchen a lot of times and that's
6:36
a another level of stress that I don't
6:38
think thought about that understand you
6:41
know um hats off just for that alone
6:44
it's it's another level um to be able to
6:46
run a successful kitchen and that's what
6:48
you do so you're in charge of the cold
6:50
cuts making sure everything like you
6:52
know what I mean like how does yeah
6:53
everything from from from the uh you
6:55
know from the G kitchen which is your
6:57
salads your cold items to the iers all
7:00
your hotlines and stuff that's you know
7:01
you're responsible for all those things
7:03
being a um Chef when you look at and
7:06
you're from Danberry
7:08
Connecticut handsome black guy right
7:10
here who stayed in shape right um and
7:13
then became F conscious and and health
7:16
conscious at 12 or 13 when you look at
7:18
our community would if you had a chance
7:20
to make a menu and I know this is a
7:23
broad question uh but but of basic
7:26
fundamentals to feed into our community
7:28
for us to have a health healthier pette
7:30
and way of eating what are some of the
7:32
things you would eliminate from some of
7:34
the diets you see that we have and what
7:35
are some of the things you would
7:37
keep I I don't think there's anything
7:40
wrong with our diet it's just the way
7:41
that we uh kind of prepare it you know
7:43
so uh you know all the deep frying all
7:45
the uh extra pork and all the fat those
7:47
things can be used in a proper way where
7:49
it you you know you can make it good for
7:51
you you know so we have good food our
7:53
collag greens our black ey peas our okra
7:55
our our chicken you know it's good for
7:57
you just the way to prepare it you know
7:58
change our mindset of how we cooking and
8:01
that took me a long time as a kid too
8:02
there's a lot of things I didn't like
8:03
growing up it was my my parents prepared
8:06
it a different way you know they they
8:07
would really cook out all the nutrients
8:08
and the vegetables they would be soggy
8:10
you know the rice would be overcooked
8:12
the eggs would be kind of scrambled to
8:13
and I was like I don't like this stuff
8:14
but when I got old enough to start
8:16
cooking it myself I was like oh this
8:18
does taste good or the texture was
8:19
different you know so I think a lot of
8:21
St like definitely um vegetables you
8:23
know we I think we cook a lot of our
8:24
nutrients out of our vegetabl we cook
8:26
the nutrients out of the vegetables so
8:28
they're they're no longer so what are we
8:29
doing cooking it too long cooking it too
8:31
long yeah just yeah there's and I want
8:33
to add on to something too chef and get
8:35
your opinion but there's a trick that
8:36
they would show you in even if you take
8:38
recreational culinary classes when
8:41
you're chopping vegetables the moment
8:43
you see if you're chopping spinach when
8:45
you see green like lines coming out
8:47
you've chopped it way too long you
8:49
you're taking the nutrients out of the
8:52
ve the vegetables you mean when you see
8:54
green lines like the green the the sweat
8:57
the blood the color from the vegetable
8:58
once it com the chlorophyll when it
9:00
stain you chopped it to way too much and
9:02
you're removing the nutrients from it we
9:04
do that a lot and some people just don't
9:06
know but I will also like to ask this
9:08
way point portion control do you think
9:10
that's another issue AB portion control
9:13
you know we get these big plates and uh
9:15
we we you know and just it goes back
9:17
from Whole like you know parents would
9:19
make your plate and they make you sit
9:20
there and eat it until you're done you
9:21
know like oh I'm full but you're going
9:23
to finish this plate you know we gotta
9:25
take that form of punishment yeah
9:27
exactly exactly you know you're gonna
9:28
finish this plate you're gonna eat what
9:29
I put on your plate and it's that's not
9:31
the necessary the way to do it you know
9:32
Chef Sean OSB is here man we've seen him
9:35
on chop you seen him everywhere man you
9:37
might have seen him at to worked at
9:39
Charlie Palmer Steakhouse alongside the
9:42
famous Charlie Palmer right yes sir you
9:45
work next to Charlie Palmer I did I did
9:47
the Four Seasons in Las Vegas why they
9:49
pick you why not
9:51
swe I mean well why all
9:55
right why not me
9:59
well but what was it about you that you
10:01
know so I I worked at a um at a country
10:03
club in Greenwich Connecticut um Bruce
10:05
egll was my executive chef and uh he put
10:08
that call in for me actually uh he
10:09
called Charlie Palmer himself and said
10:11
hey I got this kid uh that I'm working
10:13
with he wants to be in Vegas uh keep
10:15
take care of them and I walked in and uh
10:17
they had a job sitting there waiting for
10:18
me so it wow it was amazing something
10:21
tell me what what I'm hearing here this
10:22
is no that that is amazing but I was
10:24
thinking you can tell you are a person
10:26
of Integrity because if I was your
10:28
manager I would send you on a whole
10:30
route like a goodl looking guy like this
10:32
he could just you ho him out absolutely
10:35
his shirt would be cut to here his to
10:37
his weight he to his weight
10:40
100% himen I'm said if I was his mad he
10:45
will only cook for like bridal showers
10:48
Bachelor parties divorce parties biger
10:51
than bangang I said if I wasn't like I'd
10:54
hold him out and we'd have only fan cook
10:56
offs it would be amazing
11:00
se he was I'mma chop this I would be
11:05
likeo down song get the money Chef come
11:09
on man we got Chef Sean
11:13
o I say o is it
11:15
Obby Osby Chef Sean
11:19
Obby osbe y I want y'all to follow him
11:23
citizens we like to have a lot of people
11:25
in the culinary arts on the show because
11:28
one of the reasons is I truly believe
11:30
that food will the next Revolution is
11:32
through the r food and when you see all
11:35
the control mechanisms that are taking
11:37
place people are buying up Farmland
11:40
corporations food is now um a big
11:44
commodity yeah right and anytime
11:47
corporations get involved with that sort
11:49
of thing they're going to take shortcuts
11:50
the bottom line which will mean that
11:53
food can be compromised as long as it
11:56
fits a certain standard right but that
11:58
standard may be below your standard and
12:00
that standard may not work for you um
12:03
anatomically with your body and your
12:05
metabolism and how we what we digest and
12:09
how that affects our health in the long
12:11
term exactly and so this is why I love
12:13
to have people like Chef Sean Osby here
12:17
uh to break down how to present our food
12:20
how to cook it in a better way where we
12:21
could benefit from it the nutritional
12:24
value of food that's what food is all
12:25
about right and uh how we can live
12:28
healthier lives and this man has done a
12:30
lot with his career so far he got a
12:32
business management degree at Hartwick
12:34
College I like to put that in there too
12:36
cuz he ain't just burning food not just
12:39
burning educated he's educated he's
12:41
marketing his food the whole n he also
12:44
went to uh he went to the Connecticut
12:46
Culinary Institute as well get that man
12:48
a round of applause he worked at Charlie
12:51
Palmer
12:53
Steakhouse he had an executive chef role
12:56
at the Mirage in the Arya Hotel have the
12:58
be you know how huge that is huge crazy
13:03
I've eaten his food it didn't even know
13:04
it was his food I play
13:07
poker you may have seen him on ABC's
13:09
Good Morning America I want to you might
13:11
have read about them in
13:12
Ebony come on man you might have saw him
13:15
at honeyland I'm just telling you that
13:17
this man has a resume that anyone would
13:21
be proud of Danberry Connecticut Chef
13:24
Shan Osby is here if you want to hire
13:27
him for catering he's under the new
13:29
management but go ahead if you want to
13:31
hire him for catering you can hit up
13:33
Heather B yeah I'm I'm around oh you're
13:36
the management yeah listen if you you're
13:40
listen I'm a billionaire if you ain't
13:41
talking that talk there's no need to
13:43
have my client out here I'm make sure
13:46
he's right that's a great sales pitch
13:49
bottom line Chef Sean iby catering is
13:51
the name of his company I'm saying this
13:54
citizens because these are people you
13:55
would normally have access to or even
13:58
come across but because they come on
13:59
this platform you find out that they're
14:01
open-minded and willing and of the
14:03
culture and of the culture and they want
14:05
to share with you what they've exper
14:07
what theyve learned so you can better
14:08
your life Chef Sean
14:11
Osby I just like talking about you
14:14
really what's happening is the dude is
14:15
preparing us plates of food while he's
14:18
setting us up right he's making these
14:20
plates he's bringing them out man the
14:22
way he's doing are you kiding this Drew
14:24
look what he's doing this is somebody
14:26
film this catch the drizzle Drew
14:29
TCH the drizz the drizzle my nizzle
14:33
photograph my video photograph he's the
14:36
videographer mized he's just staring
14:38
with his camera in his pocket Drew you
14:41
hungry man you good Chef what is this
14:44
we're about to get right now here you go
14:46
here's your mic here that's what we do
14:47
here that's what we do here let me show
14:49
you how to do
14:50
that you prepping plates I'm prepping
14:53
Studios yeah so we got some spicy crab
14:55
here on a crispy rice stick uh it has a
14:58
little slice avocado Fresno pepper and
15:00
it's finished with some uh fresh ponzo
15:02
okay how did you prepare this Pon so uh
15:05
we took some sushi rice M uh we baked it
15:08
in the oven we put uh our rice in the
15:10
oven and then we also uh season it with
15:13
a little Marin and sugar uhhuh cooled it
15:15
down cut it out into rice sticks and pan
15:18
seared it with a little olive oil and
15:19
butter okay right right I do that uh the
15:22
crab I made crab today cuz I know how
15:24
you uh you did horse you eat all the
15:25
crab 's birthday this is my guy this I
15:29
was like
15:30
so what you just say repeat thate it Che
15:33
we heard we you make crab because of
15:35
what Chef we heard how sway went hard on
15:37
the crab legs why you bringing the
15:40
[ __ ] Chef the management you you got
15:43
to know your audience let Chef talk what
15:45
yeah yeah so so I made you some crab I
15:47
know you a fan of it so it's a spicy
15:49
crab got a little heat to it got some
15:51
green onions in there some aago a little
15:53
bit of sriracha uh chili oil oh my gosh
15:57
thank you Chef thank you thank you sit
15:59
list huh oh oh listen you guys are in
16:01
the kitchen every morning with me wow
16:03
that's thank you man I didn't know that
16:06
yes I just had you up cuz I like you wow
16:09
let me taste this right now I hope I
16:11
like this this is absolutely amazing
16:12
Chef thank you um fresh and then I think
16:15
the thing that a lot of people wouldn't
16:17
even pay attention to um that you should
16:19
notice when somebody is um plating
16:22
giving you a PL of food look at the
16:23
slices look at the cuts look at every
16:26
single thing is done to perfection very
16:28
metic ridiculous um and these are the
16:31
things that people look at or should
16:33
look at and what you're taught you know
16:34
to do the peppers are all the right size
16:36
the avocado so when you have a bite it's
16:39
not one big piece here and one big so
16:41
right this is very beautiful and the
16:43
taste is amazing and it looks gorgeous
16:46
you know we often say that your first
16:48
bite is with your
16:50
eyes dry off swayed crying don't know
16:52
that's filthy mouth over there had a
16:54
response go ahead
16:56
Kanani filthy mouth
16:59
now the food is fire food is fire thank
17:02
you sir this is good this show has never
17:05
been so quiet in his
17:07
life smacking Drew T some man you stared
17:10
at it drew look all sad and [ __ ] like
17:12
come on man Drew thought we forgot about
17:15
Drew come on Drew enjoy it Chef let me
17:18
ask you this Sean Osby y'all follow him
17:20
at c h e f s h a w n o s b y you have
17:27
your own catering company what kind of
17:29
clients do you look for does it matter
17:32
no it doesn't matter we U you know we do
17:33
anything from two people up to 5,000 I
17:35
really uh and I call myself I call my
17:37
company a boutique catering company you
17:39
know we don't have that book uh that big
17:41
catering book that most catering
17:42
companies have you pick option A B we
17:45
really sit down and we talk about uh you
17:46
know what you want to accomplish with
17:47
your event and we create that experience
17:49
for you you know so it's all about you
17:51
know making sure you look good making
17:52
sure I good look good make sure your
17:54
guests feel like they are you know at a
17:56
place of uh you know comfort and
17:58
greatness okay I was going to ask what's
18:00
the most outside of chop because we know
18:02
you have to be very creative in there
18:05
but in your work experiences you know to
18:08
problem solve you really do have to be
18:11
creative with it especially if you are
18:14
um curating experience for someone from
18:17
scratch is there a memory that is at the
18:20
top of your mind of when you were just
18:23
like whoa I really have to design
18:26
something that I wasn't even I didn't
18:28
even know I was capable of and you
18:29
shocked yourself yeah so uh as I'm a
18:31
traveling Chef so I travel a world with
18:33
clients and uh sometimes these events
18:34
that I go to you know they don't have
18:36
kitchens so you got to uh you got to be
18:37
creative and build your own kitchen wow
18:39
so I got booked for uh this uh dinner on
18:42
block event at the white uh it's right
18:43
on um in Washington DC right in front of
18:46
the Capitol building uh Lincoln Lux was
18:48
the uh the main sponsor and they hired
18:50
me to do their table so it's about
18:52
probably about 55 people estate table
18:54
right in the middle of uh the capital
18:55
building and uh there was no kitchen you
18:58
know there there was no power no kitchen
19:00
anywhere so I uh I had to like create a
19:02
whole Kitchen in this parking garage
19:04
about yeah about uh about a quarter of a
19:07
mile away that's crazy and you know I
19:09
had a I had a SUV had had the trunk up I
19:12
had uh you know a portable stove I had a
19:13
portable fryer I had and I was cooking
19:15
out the back of my truck yeah so it was
19:17
it was crazy I didn't I didn't know how
19:18
I was going to pull it off but when it
19:20
came together it came together it was it
19:22
was a beautiful event they had no idea
19:25
yeah was Chef Sean Osby you can trust
19:27
them
19:29
what what about a a a a storefront when
19:32
when is it the chef Shan Obby restaurant
19:34
that's coming we're working on it I got
19:36
a uh I got a great building that uh that
19:38
I may be putting a bid on today so we uh
19:41
we'll see wow where where where's it
19:42
located uh it's in uh it's it's in
19:46
Atlanta it's in Atlanta Atlanta what
19:49
block yeah it's it's a it's a beautiful
19:51
beautiful location nice uh nice
19:53
neighborhood right in uh right in the
19:55
nice central part of Atlanta and what
19:57
will a Cuisine be uh I don't know I I
19:59
have so many different um restaurant um
20:02
ideas yeah so I got I got to really sit
20:04
down and just work on it you know yeah
20:06
listen well your food I mean just from
20:08
was amazing it's so good every bite nice
20:11
blend of spices um nothing too U
20:15
poignant you know um I loved it man
20:18
honestly I'm a and I'm a snob when it
20:20
comes to my palette especially when it
20:22
comes to crab man give this Chef a big
20:25
round of applause absolutely yo you got
20:27
family yeah yeah I got um my mom my
20:30
brother's uh one of my brother lives in
20:32
uh Atlanta and my other brother lives in
20:34
in Orlando area he's a chef as well oh
20:36
wow my middle brother yeah he's not as
20:37
good as me but I was going to say is a
20:40
competitive when we come together for
20:42
holidays he's automatically Su Chef so
20:44
he wow he he falls in line that's crazy
20:47
he must your younger brother I'm the
20:49
youngest of uh three boys all right and
20:52
Chef Sean um at this past Emmy Awards
20:55
the bear which is a really popular show
20:58
citizen I highly recommend that you
21:00
watch it and they take you inside the
21:03
drama of taking starting up a new
21:06
restaurant um all of the leadership
21:09
challenges that can happen and how your
21:12
personal life can spill into it and they
21:14
continuously win last year they had 10
21:17
wins they beat out and this year their
21:19
own record and they have 11 wins in your
21:21
have you watched the show of all a b f I
21:23
love the show do you feel like that show
21:26
is an accurate description of what
21:28
happens in the kitchen yeah it's a great
21:30
representation it it really shows the uh
21:32
the power Dynamic and like how uh how
21:34
how creative you can be how people
21:36
really really love this uh love this U
21:37
field you know when I uh when I left Las
21:39
Vegas I moved to Atlanta and I took a
21:41
job at Georgia Tech Hotel and Conference
21:43
Center as their banquet chef and uh it
21:45
was one of the most challenging jobs
21:47
I've ever had and uh not because of uh
21:49
the food but uh the Staffing you know it
21:52
was uh people that uh kind of didn't
21:54
have like the same uh Insight that I
21:56
have about food or wasn't as passionate
21:57
about food as they were kind of there
21:59
for a check and was like you know I'm
22:00
just going to make this money and going
22:02
home but um and I was more like you know
22:04
we got to get these Cuts right you know
22:05
we got get and uh more about if you're
22:08
your Chef you got you got to be a
22:09
teacher too you got to be able to to
22:10
teach what your your creativeness is um
22:13
what you want to portray you know so
22:14
somebody has to do it you can't sit
22:15
there and do it yourself all day so you
22:17
have to teach somebody what you're
22:18
thinking and how you how you want it
22:19
done and uh it was a challenge but uh
22:22
you know we got it there and uh once uh
22:23
it took took about a good year to uh get
22:25
everybody together you know so is there
22:27
any comeback you know and that like
22:29
y'all fight at all behind the kitchen
22:32
doors no yeah I mean it's uh you got to
22:34
go on the walkin and just uh you know
22:36
talk it out or whatever you going to do
22:38
sound like you don't knuckled up a
22:39
little bit you trying to keep it under
22:41
under wraps the walk-in cooler is a is
22:43
like a is like a safe hav you know you
22:44
you go near the cool down if you got
22:45
something to say you go and scream it
22:47
out or you got want to talk to somebody
22:48
let me talk to you in the walk in that's
22:50
that's the office right there have you
22:51
ever had a really aggressive teacher cuz
22:53
there's episodes of the bear too um
22:55
where car me who's the main character
22:57
some of the lead the executive chef that
23:00
he's worked under were a source of
23:02
trauma for him and created a lot of
23:04
anxiety with their expectations yeah
23:06
there there's been a lot of chefs I work
23:08
for that uh you know they they want to
23:10
That Power Trip they want to throw their
23:11
weight around they uh they they try to
23:13
talk to you crazy they uh but I feel
23:15
like a lot of chefs are they're kind of
23:16
fading out that era of uh you know
23:18
throwing shoes and throwing pots that
23:20
people's uh kind of you had a pot
23:21
throwing at youo not that me
23:22
particularly they want to do that but uh
23:25
you know but I've seen it I've seen it
23:27
done before you know yeah yeah you saw a
23:29
gun before no I've seen that I've seen
23:31
that D before creating drama in the
23:34
kitchen said he saw a gun before he said
23:36
he saw done before yeah from the stove
23:40
yeah yeah yeah they they they'll throw
23:41
hot pans at you and everything people
23:43
they they'll try to set you up like
23:45
there's little tricks you can do in the
23:46
kitchen they'll like they'll blow your
23:47
pilot lights out on your stove so you
23:48
have to like constantly light your stove
23:50
every day like it's a it's it's a whole
23:52
it's a it's crazy out there you've seen
23:53
that DME before huh they yeah you know
23:55
and people if you don't know how to
23:56
light Pilots right you can blow yourself
23:57
up so it's a it's a thing everybody
24:01
ain't a chef bro not not wow and it's
24:05
crazy like this this profession like
24:06
there you got to you got to work you
24:08
know you got to pay your dues you know
24:09
like like every profession but this one
24:10
is it's hard work and you got to think
24:12
about the type of people that you're
24:13
working with you know everybody that
24:14
works in kitchens you know they're not
24:15
the most educated they're not the most
24:17
cultured they're like you know so you
24:19
know you got you got to know who you're
24:20
working with you know
24:22
so you ever sustained the injury like
24:24
you cut your finger burned yourself yeah
24:27
that's that's everything you know cuts
24:27
and burns wor that's part of it um I
24:30
I've been I've been cool you know I got
24:33
little Little Stitches I got stitches on
24:34
my finger here uh like show me mess up
24:38
the money
24:40
Tracy trying to mess up my money never
24:43
cut a finger
24:44
off be easy Chef we got work to do we
24:48
got work to do Tracy messing it up but
24:52
that comes long with it though hey do
24:54
chefs be having groupies uh yeah you
24:57
know you got the whole chef chef fan
24:59
world you know the chef fan world is
25:01
that that's a thing absolutely AB really
25:04
yeah okay how that's
25:06
going uh it's all
25:08
right I mean I do all right serving that
25:12
meat outside the kitchen you heard I do
25:14
all right you know wow wow DB welcome to
25:18
G no vegan
25:21
groupies no vegan
25:24
groupies only want
25:26
meat all you get how do you how does
25:29
that work with your social life though
25:31
like so you know uh I work a lot you
25:33
know so I'm always on the grind you
25:34
always especially when you work for
25:35
yourself you know you got to create you
25:37
got to create your your income and uh
25:39
create your your lifestyle that you want
25:40
to live you know so I'm always working
25:42
on the grind so you know when I have
25:44
time to have fun I do okay all right man
25:46
it's a serious Chef right there so
25:48
listen SW I I got a Michael Jordan story
25:49
for you okay I heard I heard your
25:52
Michael I do know it was great I love
25:54
this guy man first of all he's a citizen
25:57
you a citizen I listen to you guys every
25:59
day yeah so uh I I moved to Las Vegas
26:02
when I was 24 this back in like 2004 I
26:05
went to this uh this night club called
26:06
light in the bagio okay okay and so I'm
26:09
it's probably like my fourth or fifth
26:10
month in Las Vegas I'm at the bar when I
26:13
go to the bars I I you know I tipped to
26:14
the bartender my first drink you know I
26:16
T Pig you know because we going we going
26:17
to be doing this all night minut right
26:19
so uh so I was at the bar talking to the
26:21
bartender I see everybody like moving
26:23
tables around they're putting up
26:24
stanions and like getting the whole
26:25
section set up I'm like yo who you got
26:27
coming in it was like Michael Jordan
26:29
about to come in so I'm like mind blown
26:32
I'm like oh Michael Jordan about to come
26:34
in oh excuse me so I'm like looking
26:35
around looking at the door waiting for
26:37
him to come in so Michael Jordan walks
26:39
in Charles Barkley walks in Charles
26:42
Oakley and Damon wank oh my God Dam K
26:47
you not you not so they uh they walk him
26:50
straight back to their uh to their
26:51
section so I walk up just to get a
26:53
little a better view I walk up closer
26:55
the guy at the Rope open it up he's like
26:58
go ahead sir go ahead oh he thought you
27:00
was with him so he thought I guess he
27:01
thought I was with him I don't know what
27:03
it was but I'm mosy right on in the
27:06
section that's right so they had back
27:10
then you know christyle was big back
27:11
then so they had Chris stle set up I was
27:13
like I ain't never had cisal before uh
27:15
so I grab a
27:18
glass oh my God so I'm sipping sh pain
27:21
they over there just chilling doing
27:22
anything so overw walks Charles Barkley
27:25
he's like hey man what's going on you
27:26
know so uh we started chat and I know
27:29
he's from Alabama my mom's from Alabama
27:30
so I was like so I was I started talking
27:32
about Alabama he was like oh overw walks
27:36
Michael Jordan hey I I promise you
27:39
that's my boy Shan right here Mike da me
27:41
up we sitting there chilling me and Mike
27:43
and Charles just sitting there chilling
27:45
like we like boy wow and this went on
27:47
for like literally about 45 minutes I
27:49
hung out with M Michael Jordan and
27:50
Charles bar oh you [ __ ] you kidding me
27:53
wow in the club what was your exit Game
27:56
how did you get out so so they bounced
27:57
before I did and they left me the
27:59
section no
28:00
way what yo it was a good
28:06
night a good night but listen but listen
28:10
the kicker is so my brothers my two
28:12
older brothers they come out to visit me
28:13
probably like three months later we're
28:15
in the same Club Charles Barkley comes
28:17
back in again and they're like oh that's
28:19
Charles Barkley I was like oh that's my
28:20
boy I know Charles they was like you
28:22
don't know Charles I was like come on so
28:24
I walk him over there and Charles goes
28:27
Sean what's up
28:30
I kid you not I kid you not and they
28:33
looked at me like what the hell you got
28:34
going on out here in Vegas so it was
28:36
that was that was that's an awesome
28:38
story right there it's a testament to
28:40
who you are and your personality and
28:42
your spirit good you can feel a
28:44
Vib good man I'm glad we made this
28:47
happen man chef chef Sean Osby man hey
28:50
man thanks for coming on the show had a
28:53
good time AB it's a dream come true me I
28:55
love you guys I tell you I wrot with you
28:57
guys every morning man wow feel like I'm
29:00
at home with you are at home man you
29:02
talking for us thank you hey man hey
29:04
come back bring food any time absolutely
29:07
okay and you guys reach out for Chef
29:08
Sean Osby at Chef c h e f s h a w n o s
29:14
b e y
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