Chef Preston Reveals: The Truth About Urban Dining 🌆🍴 | SWAY’S UNIVERSE

0:00
when it comes to the culinary industry
0:02
this dude is highly revered yes I
0:05
introduced him to Heather and Tracy's
0:07
life we start with I'm just saying they
0:10
didn't knew nothing about this man until
0:13
they found out about my high my my
0:15
private spot where I choose to dine that
0:18
I don't tell people about and Heather
0:20
them stumbled on it and been telling the
0:22
world ever since and so we invited my
0:25
friend here today Heather can you do the
0:27
intro please wow and tell the truth with
0:31
okay citizens of Sway in the Morning uh
0:33
just one quick question Chef when did
0:36
lore
0:37
open uh year so it was it was a
0:41
restaurant before it was called canteen
0:43
okay then they switched it to Laurel I
0:44
think it's been there about 23 years so
0:47
okay 23 watch me work okay she going wh
0:50
it so sway how long have you been in New
0:53
York 23 years okay thank you I've been a
0:58
New Jersey in all my life that's right
1:01
however I moved to
1:02
565 Broadway in
1:06
1992 when I was doing a little show
1:08
y'all might have heard of called The
1:09
Real World I've heard of that okay show
1:11
a little
1:12
something down the street from The Real
1:15
World was a restaurant that Chef
1:17
speaking of
1:19
now and so that space turned to L Fish
1:23
Bar which sway would sneak and go to
1:27
once he got to New York and I'm sure
1:29
some industry person originally told him
1:32
about it like a little rat yes he hid
1:34
this place from US citizens not that it
1:37
was hiding in or anything but he hid the
1:40
fact that he would go and meet up with
1:43
his fancy industry friends
1:46
ALB whatever you know Al be yeah we we
1:49
know exactly that's what whatever that
1:52
was the friend that I know since the 90s
1:55
he is coming to the studio citizens and
1:58
everybody watching on the S univers
2:00
Channel right
2:01
now for 12 consecutive years and told us
2:06
about so many ratty and crappy places
2:09
that he went to go eat and failed to
2:12
mention Lis fishbar so what does a
2:16
beautiful educated black woman do we
2:20
find the truth on our own always so
2:23
Tracy G and I decided to take a class oh
2:27
yeah what kind of class we took a record
2:30
AAL culinary course and we took it at
2:32
Macy shout out to my guy s uhhuh and we
2:35
sat there so happy and so excited I told
2:38
Tracy about this class because there was
2:40
this beautiful educated Chef that was
2:43
going to be teaching this class by the
2:44
name of Chef Preston Clark and I said
2:47
Tracy he has a space downtown in SoHo
2:51
area so Tracy and I went and we sat in
2:53
the front of the class and we raised our
2:55
hands like proud students and we had
2:57
questions for every meal he prepared
2:59
pupils and afterwards we asked the chef
3:03
can we take a picture with you we love
3:05
you and he said you girls were great
3:07
what do you do and we said we do radio
3:11
we work on a little show called Sway in
3:13
the morning we work with Sway and he
3:16
said
3:18
sway that's my guy tell the truth he
3:22
comes to the restaurant all the time and
3:26
the nail in the coffin citizens Sway in
3:30
the morning and everybody watching
3:32
sway's Universe Chef Preston then said
3:35
to Tracy G and I looked Us in the face
3:38
and said I'm surprised he never bought
3:42
you so not only did we bring ourselves
3:46
we have told each and every citizen ever
3:49
since we met Chef Preston about Lis fish
3:52
bar and now the citizens are flooding
3:53
his place welcome to the show finally
3:56
with us Chef Preston Clark
4:02
man and that was the what's up that is
4:06
the truth whatever y somehow made it
4:09
about you and Tracy oh sometimes you got
4:11
to combat the fakery and the elitism
4:14
chef will clear up the mess way as Chef
4:16
what happened let's find out about Chef
4:18
Preston Clark real quick man how you
4:20
doing brother welcome to the show
4:22
fantastic appreciate your official title
4:24
is executive chef at Loris fishar
4:26
correct uh yeah corporate executive chef
4:28
and culinary director what is that mean
4:30
like for folks who just go to eat but
4:32
don't understand the mechanics of The
4:34
Culinary industry corporate executive
4:37
what what's the difference what makes
4:38
that unique uh so I don't I don't I U
4:41
not only oversee just one location I
4:42
oversee a couple of locations okay how
4:45
many three uh two at the moment two um
4:47
two two Ls there's one lore at Manhattan
4:49
which is the flagship of our company and
4:51
then uh there's a lore Chicago the um I
4:54
think it's the north nor River North
4:56
neighborhood uh and then I also help uh
4:58
help out at some of the other
4:58
restaurants in the comp mer Street
5:00
Hospitality you're a black man I am a
5:03
black man where you from where your
5:04
people from what's the origin of your so
5:06
it's it's a long story for me I my my
5:08
parents from New York I was born in I
5:10
was born in Manhattan uhuh my father
5:12
from Brooklyn my mother from Queens M uh
5:14
I was born in New York uh we moved to
5:16
Jersey we moved to Los Angeles then we
5:18
moved to Virginia wow I graduated high
5:21
school in Jersey in Jersey okay so he's
5:23
a jersey guy all right okay back to
5:26
Jersey no Round of Applause for that um
5:29
when when I
5:30
saw sometime last year I was sitting
5:33
down with your mom and I believe was it
5:35
your auntie or yes your mom and your
5:37
auntie and they were headed to Ghana or
5:39
Africa parts of Africa right um how are
5:43
they fantastic fantastic fantastic
5:45
they're trying to plan a family trip to
5:47
Ghana okay let me know when that happens
5:49
yes sir so listen citizens if you're
5:51
interested in the culinary industry if
5:53
you're interested in just food nutrition
5:56
uh tradition culture 8887 42 3
6:01
345 your your entry to culinary is
6:04
through your dad yes can you speak on
6:06
your dad absolutely his name is uh
6:08
Patrick Clark um uh he died I guess in
6:12
1998 he was when he passed away he was
6:14
the executive chef of a Tavern on the
6:16
Green oh snap wow in in the middle of
6:19
Central Park yeah in the middle of
6:21
Central Park he was uh 1981 he was the
6:23
opening chef of
6:26
odona and a whole host of restaurants in
6:28
between did he force you to get in a
6:30
culinary or absolutely not no no I was
6:32
just I just got into it on my own you
6:34
know actually know following My Father's
6:35
Footsteps uhuh you know you start you
6:37
start with that admiration of your
6:38
father and your family and what you know
6:39
what's going on and uh you know it was I
6:42
started going to work with him you know
6:43
when I was younger and I just kind of
6:45
fell in love with it do you remember
6:47
what that very first dish was that you
6:48
just executed to the nines uh it was a
6:51
pasta just penet pasta I was on the
6:53
pasta station yeah and uh you know it
6:55
was a rush and he was like oh we need we
6:56
need the food now and you know I got all
6:58
salain pans going and I got the parmesan
7:00
cheese and the pasta and I was just like
7:02
oh this is it for me yeah I love it you
7:04
know what I'm curious about is I don't
7:06
know if it's the elephant in the room or
7:07
not or I just don't I'm not that
7:09
familiar with the industry but I'm
7:10
wondering how did you rise to the top um
7:14
being a black man do do the racial lines
7:16
play a part in The Culinary industry as
7:18
it does in many other places what was
7:20
that Journey like did you what kind of
7:23
pit stops did you hit what kind of
7:24
challenges did you have um I think you
7:26
know you just there's going to be
7:28
challenges everywhere especially as a
7:29
black man you're always going to hit
7:30
those challenges yeah yeah yeah um I
7:32
think the key is just to kind of keep
7:33
your head down you know on my culinary
7:35
my culinary Journey um I started where
7:38
did I start you know I started going to
7:39
work with my father uh then I just you
7:41
know because of my family and the family
7:43
history I did have a little bit of a leg
7:44
up jumping into some of the different
7:45
restaurants so I started working on I
7:47
worked at windows in the world with Chef
7:49
Michael L
7:50
Monaco uh and then what would happened
7:53
is I would give up my Summers and I
7:54
would work throughout my summers in
7:55
between you know in between school so uh
7:58
right after I graduated high school I
7:59
took off to Chicago and I worked at a
8:00
restaurant um in called Charlie troter
8:03
yeah so I was at Charlie troter for a
8:04
little while then I went to culinary
8:05
school uh then I came back and let's see
8:08
I I worked in Westchester for a little
8:09
while uhuh uh then I came down then I
8:12
came down to the city and I worked for
8:13
Jean George I worked for Jean George for
8:15
many many years about seven about seven
8:16
years so I was with John George John
8:18
George proper over there in Central Park
8:19
one Central Park West for about five
8:21
years I got promoted to suf took over a
8:24
restaurant called JoJo in 64th in
8:27
Lexington yeah then I left and I went to
8:30
open up a restaurant for Sammy Hagar in
8:31
Tyler Florence in San Francisco just in
8:33
M Valley what was that restaurant called
8:35
it's called it was called El P El P El P
8:39
I'm sure I ate there
8:41
yeah didn't tell
8:43
nobody that was good that was a state
8:45
that was a steakhouse wrestler that was
8:46
a steakhouse that was a that was a great
8:47
that was a great experience you know I
8:48
got a lot of love from California I went
8:50
out there and uh you know that's when I
8:52
got I got a James Beard nomination off
8:54
okay Cali that's what we do we we
8:56
upgrade you hi honor U Heather you want
8:58
to jump in I do Chef um I remember being
9:01
in your class and I believe you shared
9:03
with so many of us that you became
9:06
fluent in Spanish oh yes uh to work to
9:09
to to communicate with folks that would
9:12
be in the kitchen I don't know if that
9:13
was the original reason but but you know
9:15
I started when I moved to c so when I
9:17
was growing up I moved to California uh
9:19
we moved to Los Angeles when I was about
9:21
in fourth grade and fourth grade I took
9:23
after school Spanish class and so you
9:25
didn't share that part at first okay
9:27
fourth grade fourth grade after School
9:29
Spanish class so it's like you know the
9:30
days of the week and the numbers and
9:32
what not and so I think my love for the
9:33
language kind of started there and then
9:36
and you know it took a little bit in
9:37
high school you know I F you know I
9:39
failed I failed one year like my
9:41
sophomore year in high school I think I
9:42
failed I'd love to see that teacher
9:44
now yeah yeah and then uh you know just
9:47
uh as I picked up and then working in
9:48
kitchens working in kitchens you know
9:50
your confidence build you know I feel
9:51
like I feel like I had a lot of
9:53
Education yeah you know a lot of
9:54
knowledge but you don't have the
9:55
confidence confiden you know what that
9:57
like so once you have the confidence
9:58
nobody wants to sound like an idiot but
10:00
once you have the confidence to speak
10:01
then you start speaking with people and
10:02
then people correct you you're like the
10:04
confiden oh please
10:07
wa well no because I wanted I recently
10:11
went to Italy and I I fell in love with
10:14
wanting to learn the language um just to
10:17
communicate I I didn't have the
10:19
confidence I would know little words but
10:22
how important is it um to your point to
10:24
keep learning even at your level you
10:27
know um do you still do you take courses
10:29
do you read cookbooks like what what do
10:32
you do to keep learning uh I mean I just
10:34
I really just talk to people at this
10:35
point you know I think um you know on
10:37
the street I'm you know I'm a street guy
10:39
when I hear like especially when it
10:41
comes to Spanish like the more you speak
10:42
to the people you know the more people
10:44
teach you the more you understand the
10:45
culture culture and then once you
10:47
understand the culture it's you're able
10:48
to communicate with people on a
10:49
different level and you understand it
10:51
feels more relable exact absolutely and
10:53
they're more relatable to there's a
10:55
trust level they trust you a little bit
10:56
more and so you know that you're on the
10:57
same page and it's it's been
11:00
a tremendously important tremendously
11:02
important to the to the tune that um
11:04
I've had no turnover I've had no
11:06
turnover for about 10 years what does
11:07
that mean that the same guys that have
11:09
been working for me in the kitchen for
11:11
the past 10 years are the still the same
11:12
guys everybody everybody came after the
11:14
pandemic it feels it feels you know it's
11:16
it's it was always interesting to hear
11:18
uh in the WR industry people talking
11:20
about how you know so hard to find our
11:23
cooks and Industry is dry and you can't
11:26
find anybody to work and people don't
11:27
want to work anymore but I never had
11:29
experien any of those problems like not
11:30
bragging but well they want to work with
11:33
you man that'sa I want to talk about
11:35
behind the scenes in the kitchen and
11:36
that's a fascinating stat statistic
11:38
right there no no turnover in 10 years
11:40
Chef Preston Clark he's the executive
11:43
the corporate executive chef of lure
11:44
Fish Bar uh you can find it in New York
11:47
City Soho those the ones is it in Miami
11:50
uh no no longer in Miami Miami one in
11:52
one in uh one Soo and Chicago there you
11:54
go man listen if you want to get in the
11:56
culinary industry all the questions you
11:57
want to know it's a lot of great food
11:59
shows on TV whatever you want to know
12:01
this man is our inside plug 888 742 3345
12:06
don't one and only Chef Preston Clark is
12:10
here he comes from a family of culinary
12:13
royalty anything you want to know about
12:15
the culinary industry this is all this
12:16
is a different level though this ain't
12:19
no no offense to the chefs at uh other
12:22
locations um but this is a whole higher
12:26
the experience you have at lore is
12:28
different from any other experience and
12:30
not even because of lore as much as it
12:32
is because of Chef Preston Clark you
12:35
know not a knock on lore it's a great
12:37
place excellent venue I I like sitting
12:39
at that bar you know in that area it's
12:42
cozy it's warm it's great it's like a
12:45
inside of a yacht or something and um
12:47
I've been going there for years to
12:48
Heather and Tracy blew up my spot oh
12:51
please um which I still go you got any
12:53
questions 888 742 3345 Louis on the line
12:56
from Baltimore Louis what up Lou lul
12:59
what's up man hey hey what's up family
13:03
hey how y'all doing man say hello to
13:07
Chef Preston Clark hey Chef Preston
13:10
Clark what do you say boss how are you
13:12
how you doing I'm good man my lady we
13:15
was in the spot back in October
13:17
excellent excellent excellent a great
13:19
time excellent so you wasn't there that
13:23
night but I did not know you had uh
13:25
there was one in Chicago we going to be
13:27
in Chicago in j perfect oh fantastic
13:30
fantastic yes it's got to be about 20 of
13:33
us uh we coming up here for a big
13:35
cycling event so we're going to check
13:38
out that spot uh do you are you at both
13:41
locations I go back and forth uh between
13:44
uh I go back and forth between both
13:45
locations I do have a chef out there my
13:46
old Sue Chef his name is Nepali Mendoza
13:49
he's a fantastic Chef he can definitely
13:51
take care of you but you like you make
13:52
sure you let us know when you're going
13:53
out there and we'll we'll make sure we
13:54
take care of you beautiful and go to
13:56
that definitely will hey Lou tell your
13:58
wife I said Peace this Louis who came to
14:00
one Music Fest yeah from B my
14:06
man my man my man hey what's up Lou you
14:12
good what's up man he yeah we come back
14:14
up there soon when we come back up there
14:16
I'mma bring y'all the best crab cakes
14:19
from Baltimore come back okay wait hold
14:22
up Chef Clark smirked when you said
14:25
that he literally smirked why you
14:27
smirking man oh no I love Baltimore I
14:30
love I love those crab cakes at
14:31
Baltimore I mean I I got a good crab
14:32
cake recipe too though
14:34
yeah yo when we were there last uh two
14:37
week Whenever two weeks ago and you was
14:39
bringing those little crab cakes out
14:40
with the two pcks in them little mini
14:42
crab cakes little mini crabak that was
14:44
you most definitely yes okay that's a
14:47
that's a Patrick Clark crab cake recipe
14:49
that's your dad wow it's in the book
14:52
Heather got the book Louis we love you
14:54
you're super citizen brother all
14:57
right okay see you soon look you bring
15:00
him up now Chef Preston Clark uh
15:04
corporate executive chef at L Fish Bar
15:06
Bar just to give some of your accolades
15:08
where did you go to school uh The
15:10
Culinary Institute of America all right
15:12
um and then you went and worked at uh
15:14
different places including Jean or
15:19
or
15:21
VN George visten okay who who is that uh
15:26
he's definitely uh he's definitely one
15:27
of the one of the best Chef's U ever if
15:30
you ask me he's you know he's been he's
15:31
been
15:33
doing sway thought you was going to say
15:35
in New
15:36
York who said ever yeah definitely one
15:40
of the best chefs ever it's definitely
15:42
one of the best chefs ever I'm you know
15:43
I'm definitely I'm definitely from that
15:44
school you know that's where I really
15:47
learned to the real marrying of French
15:50
techniques with um South Asian
15:53
ingredients really y cuz you can't just
15:56
put anything on top of anything
15:57
absolutely not okay yeah Heather I could
16:00
cook we got um brother luck on the line
16:02
from Colorado the chef brother yeah yeah
16:04
we got brother luck on the line from
16:06
Colorado brother
16:07
luck hey what's good what's good y'all
16:10
man hey how are you I wanna I wanna I
16:13
want to give some some love to to Chef
16:16
because you know his his pops is royalty
16:19
like I don't think y'all catching on
16:20
like how influential that man was within
16:24
so many of us like many black chefs
16:27
looked up to who he is and who he was
16:30
and I love that you continue in the
16:32
Legacy my brother like Patrick a lot
16:34
thanks a lot baby I really appreciate it
16:36
I really appreciate it that means a lot
16:38
wow we're definitely out we're
16:39
definitely out here we're definitely out
16:40
here with our noler grindstone yeah
16:43
right right we would we wouldn't have
16:45
the Marcus's without without your pops
16:47
like that that is like as someone who
16:49
came up in the industry without a father
16:51
like that was who we were we were
16:53
idolizing you know what I mean so like
16:55
much props to continue in that Legacy
16:58
and you know when you talk about
16:59
turnover and not having it it just goes
17:01
to show the values man so so keep keep
17:03
grinding and keep representing us yes
17:05
sir I appreciate it thanks a lot baby
17:06
you got it 100% Chef brother luck uh
17:09
Chef Preston is a amazing citizen of our
17:12
show he actually has a book out of his
17:14
own Chef you mind sharing the title and
17:16
everything W hey it's it's it's called
17:18
No Lux giving Bay Area represent
17:22
ye yes s yes sway say sorry to me
17:26
sway sorry Heather see y yo brother
17:31
luck hey shut up S brother luck it's a
17:34
beautiful man here what you grow up
17:36
brother luck uh I grew up in valo San
17:39
Francisco and Oakland come on man
17:42
business all day Town business what part
17:43
of Oakland give me a street po po polar
17:46
bears baby 4 46 in Market oh
17:50
[ __ ] what's that North Oakland we up
17:53
north yeah North Oakland oh okay my man
17:56
wood got that um uh what's the name of
17:58
his restaurant over there I think it's
18:00
on Market too the barbecue pit uh
18:02
barbecue spot when I think of it I'll
18:03
say it out loud my man wood got it I
18:05
can't think of the name of is excellent
18:07
but brother luck man no we stay we stay
18:09
out there man you know shouts out to
18:11
Nelson that's my brother you know Nelson
18:13
J Jer that's that's my guy from Top Chef
18:16
you know family so we we stay out there
18:19
hey man thanks for calling brother luck
18:20
you're a super citizen man Tracy G yo
18:24
Chef Preston Clark so happy we finally
18:27
made this happen
18:29
it's nice to see you hell yeah you know
18:31
what I'll be thinking about um how you
18:34
know culinary arts has always been
18:36
celebrated especially when it comes to
18:38
spectacular chefs but I would say in the
18:39
day of social media and personal
18:43
branding we're really seeing black chefs
18:45
in particular become like rock stars I'm
18:47
thinking of yourself I'm thinking about
18:49
um chef quame at Tatiana I'm thinking
18:52
about our friends over at ghetto Gastro
18:55
and it makes me wonder with that
18:57
Superstar title now do y'all chefs have
19:00
groupies Nah Get I mean I don't have no
19:05
groupies you know I think that's there's
19:08
always there's always a situation at
19:09
least in my very humble experience where
19:11
there you know there's people that get
19:12
excited about people who are doing well
19:14
in on the on that on that path to
19:16
success you know um I don't know if some
19:19
some people might get crazy I don't know
19:20
I you know I keep it pretty even Q okay
19:23
okay okay because I think about the
19:24
popularity of you know now where folks
19:28
know know a lot of chefs by name you
19:30
know and also just food being a language
19:33
of love with the popularity around chefs
19:35
has that been something that has been
19:37
easy for you to adapt to uh you know I I
19:41
think if you at least for me if you if
19:42
you do it in the in the correct way like
19:44
you people you're always going to have a
19:45
following if you're if you're if you're
19:46
doing well and people are excited about
19:48
your food and excited what you stand for
19:49
and they excited about your execution
19:50
then people are going to come follow you
19:51
and people are going to return you know
19:53
you know it's in the restaurant business
19:54
it's the restaurant industry so people
19:56
you know the the saying is you know the
19:58
food brings them there and then the
19:59
service brings them back you know so so
20:02
people you know if people are excited
20:03
about you and they're excited about what
20:04
you're doing and you know they're
20:05
keeping up with you and see where you're
20:07
going you know you're definitely going
20:08
to get you're definitely going to get a
20:09
following MH you know but you know just
20:11
I say I say keep it humble you know
20:13
don't get crazy you don't get crazy word
20:15
you spoke about execution chef and sway
20:17
mentioned those mini crab cakes um I
20:19
think a lot of times in the kitchen you
20:21
you you you can easily get intimidated
20:24
through presentation you can make the
20:26
best meal you tasted it you did
20:27
everything and then now I have to Plate
20:29
it the way those crab cakes came out
20:32
even sway remembered oh with the little
20:34
it was absolutely beautiful and it
20:36
racked my brain like how did he get them
20:38
so small and fried so perfectly there
20:41
was no crumbles left on the end and then
20:43
the fried oysters and I know that's in
20:45
your dad's this this salute to your dad
20:47
which by the way is an amazing book you
20:48
guys what's it called it it's at cooking
20:51
with with Patrick CL but it's a tribute
20:53
and and and so many great chefs
20:55
participated in this as well but did you
20:58
watch your dad in terms of execution
21:00
because I see the fried the fried
21:02
oysters in here as well so uh not so
21:04
much I think the biggest part that my
21:07
father really uh imparted on me is um
21:09
you know is the work ethic and the
21:11
persistence you know what you do now
21:13
sets the precedent for what you can do
21:15
later right so it was really more about
21:17
a work ethic and how to work and how to
21:19
show up and you know how to be a man the
21:21
actual technique that came later cuz he
21:23
he passed away when I was about 16 so
21:25
all all of the all of the technique that
21:27
I learned I mean there's definitely a
21:28
few techniques that I you know and you
21:30
know memories that I have you know
21:31
growing up you know watching him in the
21:33
kitchen watching my mother in the
21:34
kitchen so there's definitely some of
21:35
that but the the more the more technical
21:37
techniques that we're talking about like
21:39
no crumbs and the and the nice perfect
21:41
plating that that came a little bit
21:42
later that came later on a little bit
21:43
later let's talk about um with the
21:47
caller uh Chef brother luck brother luck
21:50
um mentioned a lot of the The Culinary
21:52
shows next be what is it some of the
21:54
shows uh top top chef you know next Food
21:58
Network star uh Chopped there a lot of
22:02
shows up there when you see those shows
22:04
like I know early on when we used to see
22:07
like people would do variety shows
22:09
around hip-hop I always hated it
22:11
m why it just wasn't authentic to me you
22:15
know performative it was performative it
22:17
was cont satire satire felt like a
22:20
Content grab the people was there
22:22
representing wasn't really
22:24
Representatives that part that kind of
22:26
stuff but hey it's entertainment right
22:28
how do you see these culinary shows you
22:31
know I kind of go both ways on them I
22:33
see these culinary shows as you know
22:35
definitely an opportunity for people to
22:36
get exposure you know to get a chance to
22:38
really showcase their skill in front of
22:39
a a large audience you know uh I my
22:42
father was um was on the Iron Chef yes
22:45
the original Iron Chef I don't know if
22:47
you know the Japanese show he's actually
22:48
on the credits you see this big black
22:50
dude walking out right in the credits
22:52
and I remember when uh he went over
22:54
there to Japan and he went with my
22:56
mother and they participated in like I
22:58
guess it was like a Iron Chef Olympics
23:00
you know and he had created something to
23:02
the tune of like a sushi club sandwich
23:04
or something like that and I remember
23:06
the feedback that I got when he came
23:08
back was that you know the judges
23:09
weren't really judges and it was much
23:12
more about the ratings and it was much
23:13
more all these different variables that
23:15
was not so much about you know the
23:17
actual cooking yeah and you know and
23:19
that that kind of skewed me from the
23:21
beginning about going on about going on
23:23
on any of those shows um you know I've
23:26
been asked to go on a couple of them I
23:28
just I don't know I don't know if 100%
23:29
if it's my thing like we'll see I mean
23:31
I've definitely been I've been a judge
23:32
on I've been a judge on a show before
23:34
uhhuh um but as as a competitor I don't
23:37
know we'll see we'll see you know we'll
23:39
see I see you being the sponsor of the
23:42
show you're not the competitor you're
23:44
the guy that comes out and say who wins
23:46
you know what I mean that's not you you
23:48
you telling us this is why I picked this
23:50
judge and that's who you are I mean
23:52
that's what at least what I would strive
23:53
for I mean you know I feel like my days
23:54
of maybe trying trying to to compete or
23:57
you've already won what are you talking
23:59
about with yourself yeah people are
24:02
competing to beat you y what other thing
24:04
I noticed about the business and just
24:06
from inside information I've had and
24:08
even even talking with Heather it's just
24:09
a a really vigorous you know occupation
24:12
to have I didn't realize how intense it
24:14
is how how high high stress it can be
24:17
absolutely which which leads people um
24:20
in many ways to finding crutches to deal
24:22
with it to cope with it a lot of times
24:24
it's substance abuse substance drinking
24:26
some of these drinking in the kitchen
24:27
you know drinking because you're in the
24:29
kitchen cocaine so you can stay up yeah
24:32
what has been your experience with that
24:34
U personally and and then have what have
24:37
youve experienced from other co-workers
24:39
uh you know I mean I I've definitely
24:40
seen some I've definitely seen some
24:42
people uh you know manage their stress
24:44
in not the most positive ways for me uh
24:46
I uh I'm a musician okay I kind of came
24:49
up I came up in music uh you know I you
24:52
know I played the Suzuki method violin
24:54
when I was a kid oh right I played the
24:56
saxophone all throughout High School I
24:57
played the soon I played the piano I
24:59
pick up a Guitar so I feel like music
25:01
for me is an outlet if I'm just playing
25:02
some music I got a little piano a little
25:04
standup piano in my house uh or if um
25:07
you know if I'm listening to music you
25:08
know I've been doing this J kiss thing
25:10
recently it's been kind of fun okay what
25:11
are you doing you buying his lyrics what
25:14
you
25:15
doing I'm just listening to some of some
25:17
of those old some of those old songs
25:19
uhhuh and uh you know that's that's kind
25:20
of my outlet besides from I got a
25:22
12-year-old son so I spent a lot of time
25:23
with my son I spent time with my my
25:26
brothers and sisters so I got to get
25:27
really crazy like that I mean I you know
25:29
I'll have a Modello every now and then
25:31
but but have you ever had to counsel
25:33
someone that you work with that you knew
25:35
was going through it uh most definitely
25:37
most definitely most definitely but just
25:38
making sure that they're making sure
25:39
that people aren't drinking too much got
25:41
to watch out for the you know so it's
25:42
the drink and not the coke yeah I think
25:44
so it's the drinking because even in
25:47
recreation no because even in
25:50
recreational they give you it's always
25:53
alcohol I mean like have a glass of wine
25:55
with this try it's just always it's part
25:58
of it espe because of pairings yes yeah
26:00
pairings oh hey Chef how you doing
26:02
here's a bottle of wine hey Chef how you
26:03
doing here's a bottle of Jack Daniels
26:05
hey Jeff how you doing here's a bottle
26:06
of Johnny Walker Blue like you just got
26:08
to you got to make sure you you don't go
26:09
off the rails with them if you if you
26:11
could be the executive chef for the
26:14
entire uh I'm going say black
26:18
[Music]
26:21
community and if you could write us up a
26:24
schedule of foods to eat and Foods how
26:27
would you CH our diet not that we're
26:28
monolithic and we all eat the same of
26:30
course not but there is a core existence
26:34
of how we a lot of us have you know
26:36
grown up eating fried foods Pig you know
26:40
all of this different stuff that we that
26:42
we've eaten that's why we have high
26:44
cholesterol high blood pressure you know
26:46
these things contribute to it right what
26:48
what how could we reverse our eating
26:50
habits in our community and what would
26:52
you suggest I think it's just a matter
26:54
of exploring and just exploring the
26:55
different types of flavors and flavor
26:57
profile that you like you know I think
26:58
you you know once you understand the
26:59
different flavor flavor profiles from
27:01
the different part you know different
27:02
parts of the of the world so you know I
27:04
like like I said I'm a little bit um
27:06
Keen to Southeast Asia so I like the
27:08
lemongrass and I like the cafir limes
27:10
you know I like the Tha chilies spice um
27:13
I think I would I would just I would
27:14
really explore Seafood you know raw
27:18
seafood I think is a big thing raw raw
27:20
raw fish raw fluke you know raw Hamachi
27:24
raw Arctic char and then I would go soy
27:27
I like soy so I like the different types
27:28
of soy sauces M uh different types of
27:31
vinegars soy vinegar olive oil chili mhm
27:35
um and you know even just a p piece of
27:37
bronzino just a nice cooked sear piece
27:40
of fish just squeeze lemon over the top
27:42
a little bit of sea salt chive this
27:43
sounds a little expensive so for
27:46
the for for the black folks on the
27:48
budget
27:50
bro a dollar you know how what how do we
27:54
eat healthier is what I'm asking what
27:56
what kind of things you you think we
27:57
should I'm telling you I think it's sea
28:00
SE this is it this is it I think it's
28:02
the seafood it doesn't have to be so
28:03
crazy expensive you know you go on you
28:05
can find a nice piece of bronzino S7
28:08
7.95 a pound buy one fillet a pound so
28:11
it's like $10 right I might feed two
28:13
people so then it's $5 a person like I
28:16
you and then you're eating healthy
28:17
squeeze a little squeeze a little lemon
28:18
over the top that's healthy yeah yeah
28:20
red snapper uhhuh right but don't or you
28:23
let's see Whiting I guess the white The
28:24
Whiting is great that's cuz I'm not
28:27
about these fish fries I used to have
28:29
I'm going back back to the Fri food with
28:31
h that's
28:34
C claw artery years H you know uh
28:37
shellfish oysters uhhuh you know if you
28:40
can uh you know oysters in the
28:41
restaurant get get kind of pricey
28:42
nowadays but if you go to nice fish
28:44
monger and get an oyster you get you get
28:46
some oyster you get a dozen for you know
28:49
for like a dollar a piece Tor should we
28:53
be should we be concerned with the um
28:56
right now the state of um the fishing
28:59
fish and game industry when it comes to
29:00
fishing and and uh fish are either being
29:03
farmed right and the the growth process
29:07
is being sped up right or we're finding
29:09
that it's plastic a lot of plastic in
29:11
the waters and the fish are consuming
29:13
the plastic and therefore becoming more
29:15
plastic in their systems right then
29:17
that's healthy for us as humans should
29:19
we how how do
29:21
we how should we navigate that is it a
29:24
big concern uh it's definitely a concern
29:27
it's really you really need to just make
29:28
sure you're doing your research and make
29:29
sure you're getting your your your your
29:31
any of your food product from just a
29:33
reputable Source a reputable source and
29:34
you really just got to get into the
29:35
internet get into these companies find
29:37
out what they're all about and see
29:39
exactly what their what their process is
29:40
it does that it definitely takes some
29:42
time but if that's something that you're
29:43
concerned about then I don't think you
29:44
have a problem putting forth that effort
29:46
yeah you know what I'm saying and then
29:47
so then you figure out okay so these
29:48
guys are they're you know they're doing
29:49
aquaculture they're doing it the right
29:50
way you know or you know that's I think
29:53
that's the most important thing just to
29:54
really do the research and make sure
29:55
you're figuring out exactly if the if
29:57
the supplier is a reputable supplier
29:59
yeah okay all right I love that sway
30:00
kind of asked you to create a
30:02
personalized menu for the black
30:06
community you know because I think about
30:08
often how um food is a form of travel
30:12
but there are a lot of people who just
30:13
want to hug the block and never go on a
30:16
plane and and explore you know what I'm
30:18
saying um but I want to know Chef for
30:20
yourself because you're working like
30:22
probably more than 5 days a week you
30:24
know this is your profession when you're
30:26
at home and you're hungry do you still
30:27
enjoy cooking for yourself uh it depends
30:29
on what's going on so it's kind of day
30:31
to day but there's definitely days when
30:32
I'm like listen I am not cooking nothing
30:34
word you know there's absolutely not
30:36
yeah there's there I'm like I'm not even
30:37
getting out of the I'm not going in the
30:38
kitchen forget about it I don't want to
30:40
hear it leftovers that's
30:42
it you're still eating L's at home uh if
30:45
I well if any leftovers from anywhere
30:47
like sometime I'll have a like if I if I
30:49
have something at the house from lore
30:50
yeah we'll eat that my son loves that we
30:52
got these chicken lollipops he Dad bring
30:54
me the chicken lollipops he loves it you
30:56
know but then you know but then we'll go
30:58
you know then I'll get you know like for
30:59
I'll give you an example like last this
31:01
past weekend my son was with me and we
31:03
went out to the store and I got a nice
31:04
rack of lamb yeah right it was just him
31:07
and I cooked the rack of lamb that I was
31:08
like I don't really feel like eating all
31:09
this like I you know I just wasn't with
31:11
it I was I was on that salad thing I was
31:12
feeling heavy and I was like H but he
31:14
loves it he's like can I have the
31:16
mustard crusted lamb and we put the L
31:18
you know put the crust good pet he got
31:19
on him yeah he's doing his thing and
31:21
then so we had the lamb for dinner and
31:23
then the next morning he took a little
31:25
bit of lamb he took it to lamb to lunch
31:26
took it to lunch for school and he came
31:28
home then he finished the L when he got
31:30
home from school he taking lamb for
31:32
lunch at school at 12 yo 12-year-old son
31:36
ate lamb three times in one day taste
31:38
Somey old is he now following in his
31:41
grandfather's footsteps and father is he
31:43
picking up some things you think he's a
31:44
little I mean he's definitely picking up
31:46
some things he's definitely has the
31:47
confidence to get in the kitchen you
31:48
know you got to kind of watch it you
31:49
know the kids around the stove and
31:50
leaving the gas on and all of that you
31:52
know but he's definitely got the
31:53
confidence he definitely wants to learn
31:54
but I I if I have anything to do with it
31:56
he won't go into that profession you
31:58
know hopefully he can jump right into
32:00
entrepreneur and just take over the
32:01
business got okay speaking of
32:03
entrepreneur and business we got Charles
32:05
on the line from San Diego he has a
32:07
business question for you say hello to
32:09
Chef Preston Clark Charles Charles how
32:11
are you brother hey good morning
32:13
everybody great show love listening
32:15
y'all it's my first time
32:25
calling good celebration appreciate
32:28
appreciate the my questions for question
32:30
qu is you know with me opening up my f
32:33
car here in February what would be your
32:36
top three things that advice wise that
32:39
you would give me in starting out this
32:41
business uh and it's a it's a food it's
32:43
a food food cart food card food
32:45
truck it's a it's a food cart hopefully
32:48
to BL uh blow them into a food truck
32:51
doing Japanese tacos out here Japanese
32:53
oh wow Japanese tacos what the hell is
32:56
that I want that that sound great hell
32:58
yeah yeah what's that that's like your
33:00
tun tuna like tuna tacos you're making
33:02
them from raw fish tuna tacos Hamachi
33:04
tacos things like
33:05
that so it's going be jaanese Curry it's
33:08
going to be uh um salt and pepper shrimp
33:12
nice uh Bui beef and then I know I heard
33:15
your man's on earlier talking about crab
33:17
cakes I got a crab cake Taco too so you
33:19
know I can get right in that mix with
33:20
y'all I'm originally from bore West Side
33:24
excellent excellent wow congrats I would
33:26
say
33:27
I would say I would say just uh make
33:28
sure that you know your audience and and
33:31
just position yourself in the best place
33:32
so that you get the most foot traffic so
33:34
people can really try and you really
33:35
expose you know that Cuisine to as many
33:37
people as you possibly can in the
33:39
beginning you know and don't and don't
33:41
and don't and don't go for the top
33:42
dollar such right in the beginning you
33:44
want to bring the people in bring the
33:45
people in let the buzz get created
33:47
people saying oh man this is you know
33:49
this is this is a delicious you know
33:51
then then you know then you start to
33:52
then you start to think about um you
33:54
know increasing your profit margin m
33:58
okay sound like he writing that
34:02
down that
34:04
down million doll
34:07
advice yeah that was good stuff man but
34:11
most definitely I would say I would say
34:12
you know and another thing I would say
34:13
is write make sure you write the recipes
34:15
down you oh no doubt do document the
34:18
recipes write them down because what you
34:20
want is
34:21
consistency yeah write them down hey man
34:25
hey Charles keep us posted on your
34:26
success
34:27
yes Char okay apprciate it do good luck
34:31
to you my brother if you ever come to
34:32
New York hit us up we'll take you to me
34:34
Chef Preston Clark personally I won't
34:36
even charge you no doubt all right
34:38
brother you're super CZ
34:42
morning all right brother thanks I
34:44
appreciate y y have a good one have a
34:45
good one man is there such a thing as
34:48
like culinary
34:50
biting like when somebody take your
34:52
recipe and you know ingredient for
34:55
ingredient recreate would they have to
34:56
give credits you like how does that work
34:59
um I
35:01
mean it's kind of T get gets a little
35:03
touchy there because you know a lot of
35:05
people go they say inspiration you know
35:07
and also there I don't think there's
35:08
anything wrong with standing on the
35:09
shoulders of giants you understand what
35:11
I mean so but you know and there's you
35:14
know you got Burger King and McDonald's
35:15
right you have McDonald's and the Burger
35:16
King does the same thing they put the
35:17
same right next door right um you know
35:19
some people get upset you know it's like
35:21
H you stole my dish like uh what do you
35:23
you know and you think that you know
35:25
there's a lack of cre a lack of
35:26
creativity
35:27
like people people if if people who are
35:30
in the know like on the street they're
35:31
going to know what's up you know what I
35:32
mean so um but I also I think there's
35:35
not there's no problem with standing on
35:36
the on the on the shoulders of giants
35:38
and you know and where people get
35:39
inspiration from a lot of different
35:40
places yeah it's not like that in comedy
35:42
yeah right
35:45
yeah get out one last thing because I
35:48
know we got to go Chef um you I want to
35:51
give you credit because our very dear
35:52
Tor you here we came to your restaurant
35:55
and we tried to get him to try oysters
35:58
he would not he was like and I know a
36:00
lot of young black men don't like
36:03
oysters he's like the texture the text I
36:05
don't want it and then you came out with
36:07
that beautiful dish of fried oysters and
36:11
torch was like yo went to town my first
36:14
time eating oysters yes that was the
36:16
very first yeah because he wouldn't try
36:18
it because of the
36:20
texture for absolutely absolutely it's
36:23
always it's always it's always a
36:24
pleasure it's always great when you can
36:25
introduce somebody introduce people to
36:26
new foods you know and uh you know new
36:28
flavors and new flavor profiles that you
36:30
know they can expand their culinary
36:31
Horizons and you know you're eating
36:33
different things and I just just just
36:35
makes you a much more well-rounded
36:36
person like you said you know food is
36:38
traveling it's you know there's a lot of
36:39
there's a lot of foods out here some
36:41
some people eat some wild things right
36:43
but you know I think you know just
36:45
having the experience and how it makes
36:46
you feel and where you're eating it it's
36:47
all it's all it's all good we was going
36:49
to crack a
36:51
j we let that one go we going be
36:53
professional apprciate no problem
36:55
brother got got you got you I've MaDee a
36:58
few Wild Things in my day wow wow wow
37:00
you and me both baby
37:03
H Big Time eaters my man Chef Preston
37:06
Clark give him a big round of applause
37:09
the corporate executive chef at lure
37:11
fishbar if you ever come to New York
37:13
citizens when you come when you come to
37:16
New York yeah come down see me we'll
37:19
take care of you what's the address
37:20
that's 142 Mercer Street that's mer
37:22
that's a Mercer Street Hospitality L
37:24
Fish Bar we got a bunch of different
37:25
restaurants you come see yes uh we'll
37:27
take care of you yeah and make sure you
37:28
mention Chef Preston Clark and you
37:30
mention his show what he be Tracy G and
37:33
he he'll treat you like family I swear
37:35
people hit me all the time and say I
37:37
remember my uncles went there they
37:39
definitely did my uncles went there and
37:43
they can't you know my uncles Frank and
37:45
uh r uncle R and they they they did they
37:48
thought I was the
37:50
man they tell the story that's how he
37:52
makes you feel like yeah we went to they
37:55
call me they don't call me sway you know
37:57
they I just say Jay we Jay man you we
37:59
went to that restaurant man man who do
38:01
you know man who are you they was asking
38:03
me who am I what do you mean who am I
38:06
how did you make that happen you weren't
38:07
even in town make you feel like a they
38:10
took such good care of us y that's what
38:12
it is it's the hospitality industry
38:14
we're here to tell you make people feel
38:15
special yeah man we appreciate you
38:17
apprciate apprciate here than yo hey and
38:21
y'all want to hit him up hit him up on
38:22
the social media every citizen should
38:24
hit this guy up chef Preston Clark p r e
38:28
s t o n c l a r k we talk about this
38:32
this is not a show it's more than just a
38:33
show it's a network it's a tribe it's a
38:36
community absolutely and when we
38:38
introduce you to folks please take
38:40
advantage of it yeah Chef Preston Clark
38:43
follow him c h e f p r s t o n c l a r k
38:48
if you come to New York hit that man up
38:49
thank you for coming by Brother
38:50
absolutely thank you appreciate you here
38:55
absolutely

Chef Preston Reveals: The Truth About Urban Dining 🌆🍴 | SWAY’S UNIVERSE

Sway's Universe

Beverly Johnson's Secret Marriage Shocker! 💍 | SWAY'S UNIVERSE

Glee, Curse or Coincidences? Deaths, Drama and Scandals

Detroit's Own Page Kennedy: Raw Freestyle & Powerful Story 🎤 | SWAY’S UNIVERSE

Van Peebles Legacy: Beyond Hollywood’s A-List 🎬 | SWAY’S UNIVERSE

Chicago PD's LaRoyce Hawkins Gets Real on Rejection & Success! | SWAY’S UNIVERSE

"I Quit Cold Turkey": King NTG’s Powerful Story of Transformation | SWAY’S UNIVERSE

Neek Bucks Uncovers Hidden Truths Behind His Success | SWAY’S UNIVERSE

Jesse Collins Reveals Secrets Behind Iconic BET Awards 🎤 | SWAY’S UNIVERSE

Tyler James Williams Dives into "Abbott Elementary" Season 3 on Sway In The Morning

Joe Clair: The Legend Behind BET's Hip-Hop Revolution | SWAY’S UNIVERSE

Luke James Talks Prime Video's Series 'Them' Season 2 & Fatherhood + Freestyle | SWAY’S UNIVERSE

Keith Sweat Talks 50 Cent, Harlem Roots & The Rise of New Jack Swing | SWAY’S UNIVERSE

Charlie Wilson: From Streets to Hollywood Walk of Fame 🌟 | SWAY’S UNIVERSE

Tommy Davidson’s Life-Changing Moments with Eddie Murphy & Richard Pryor 🌟 | SWAY’S UNIVERSE

Luenell's Comedy Takeover: From Netflix to Apollo Legends! | SWAY’S UNIVERSE

Up next in 10

Chef Preston Reveals: The Truth About Urban Dining 🌆🍴 | SWAY’S UNIVERSE

Sway's Universe