Up next in 10
Step into the rhythm of Chef Roger Mooking's world where music and culinary arts collide in an explosion of creativity! 🎶🍽️ In this exclusive Sway In The Morning session, Roger unveils his latest masterpiece—a delectable fusion of snappy beats and flavorful insights. Prepare to be whisked away on a journey through "Sound Bites," an album ingeniously crafted for the modern attention span with 19 tracks in just 19 minutes!
But that's not all—Mooking stirs the pot further by introducing us to his interactive art book, a vibrant blend of his passions. Dive into the cycle of life with each dynamic movement, from the innocence of "The Learning" to the complex rhythms of "The Living," and the reflective echoes of "The Leaving." 🌀
Get a taste of Roger's genius as he discusses the delicate balance between his music and culinary endeavours. Plus, don't miss out on the juicy details of reverse searing and the science behind the art of cooking. This is not just about recipes; it's about the essence of creation and connection.
Sway's Universe subscribers, are you ready for this flavor? Hit play to savour every note and nuance of Roger Mooking's musical recipe. For more groundbreaking content, keep it locked on Sway’s Universe and follow us on social media. Trust us, this is one chef who serves up beats as hot as his dishes! 🔥🎵 #ChefRogerMooking #MusicalRecipe #SwaysUniverse
CHAPTERS:
0:00 - Introduction to Cooking Techniques
0:32 - Cooking Sound Bites Explained
7:45 - Reverse Sear Steak Method
12:40 - Global Food Industry Insights
15:12 - Culinary Freestyle Session
18:17 - Benefits of Organic Fertilizer
20:41 - Farm-to-Table Food Concepts
21:35 - Conclusion and Final Thoughts
21:58 - Interview with Roger Mooking
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0:00
ah what the hell just happened right
0:03
there straight out of Canada CI is M
0:06
Trinidad and
0:08
toan the Canadian bless that that those
0:11
bars was way back in 2014 he said his
0:15
bars have con 10 times more flyer since
0:18
then here to talk about his six studio
0:20
album sound bites his new cookbook
0:23
curious sounds a dialogue three
0:25
movements a dialogue and three movements
0:27
is all available now please welcome back
0:29
chef Roger M bless bless bless yo but
0:33
it's not a cookbook it's not a cookbook
0:35
what is it it's an interactive art book
0:38
so it's based on the album sound bite so
0:41
check this out right the the current
0:43
attention human span is now 8.25 seconds
0:46
Which is less than a goldfish they've
0:48
done studies on this right okay so I was
0:50
consumed with this because I have a very
0:52
malleable relationship with time I read
0:54
maybe too much quantum physics right
0:55
okay so so I was obsessed with this idea
0:58
of time like that so I'm like how do you
1:00
make an album that appeases somebody who
1:04
with such a short attention span so I
1:05
made this song this album called sound
1:07
bites it's 19 compositions the total
1:10
running time is 19 minutes because the
1:13
longest song is 1 minute and 30 seconds
1:16
nothing is longer than 1 minute and 30
1:18
seconds every starts at 8 seconds and it
1:21
ends 1 minute 30 it's broken up into
1:23
three movements based on the cycle of
1:25
life's way right so you have the
1:27
learning which takes you from conception
1:29
to adolescent it's very juvenile very
1:32
simple the beats are very simple thepp
1:34
is like juvenile then you go from the
1:38
adolescence through adulthood and it's
1:40
called The Learning right sorry this is
1:42
this movement is called the living and
1:44
during the living it's a lot more
1:46
kaleidoscopic the Music is More Dynamic
1:49
like you hear Raps like you hear like
1:50
that you know I me okay all right then
1:52
the last movement is called the leaving
1:55
and it takes you from adulthood to your
1:57
end of life and it Cycles you back
1:59
around round so the whole thing takes
2:01
you on a journey from conception it
2:03
starts with a bell that's 8 seconds long
2:06
and it ends with end of life and you
2:07
listen to the thing in its entirety n so
2:10
19 minutes 19 okay let's do this I just
2:13
for of let's let's hear something from
2:14
the living section of the album yeah
2:17
yeah no no no let's start with the
2:18
learning oh you want to hear the
2:20
learning let's hear one a song from The
2:22
Learning okay so there's a song called
2:24
uh uh I'm an adult and basically I did
2:27
this one for my kids I got four kids
2:29
okay and you know we walk around in the
2:31
world and the kids think that the adults
2:33
know what they're doing but nobody knows
2:36
what they're doing no everybody
2:38
everybody's winging so I wrote this song
2:40
called I'm an adult I'm an adult and I
2:43
don't know [ __ ] okay I like that this is
2:46
Chef Roger Ming and 888 742 3345 Chef
2:51
Roger Ming and that's from the project
2:55
by sound that's from the the learning
2:58
section you like it's very very simple
3:01
very stripped down it's a conversation
3:02
with me and my kids like we don't know
3:05
what's going on right yeah I I like it
3:07
and and so by the way this guy is a a
3:10
Juno uh award-winning hip-hop Lyricist
3:13
and producer with five commercial Studio
3:15
albums under his b belt in case you
3:17
don't know junal you could compare it to
3:19
a Grammy for Canada right and um and he
3:23
comes from a a slew of groups too
3:27
does I I feel like I asked you this when
3:29
you came by in
3:31
2014 does the music part of your who you
3:35
are interferes with the culinary part of
3:38
who you are no man you know what it is
3:40
man it's like they're all tools for me
3:42
to connect people okay right I don't
3:45
think there's a better way to get a
3:46
Gateway into culture or people than
3:49
through food yes it's Primal it's very
3:51
instinctual but you could start to build
3:53
relationships around food you can start
3:55
to understand and learn history through
3:56
food same thing with music you know that
3:59
beat hit and everybody's responded to it
4:02
physically right so I use those two
4:04
things as just vessels to kind of to
4:06
create a a space to bring people
4:09
together man you know Heather knows man
4:10
I come up to crib like you know and it's
4:12
love you know y he be at Heather crib he
4:15
get to go and places I
4:17
don't put that out there man hater you
4:22
know I'm wondering Raj um you know
4:26
success in The Culinary industry the
4:28
restaurant industry to be super super
4:29
super specific is very difficult I think
4:32
the stats show that 60% of restaurants
4:35
closed after their first year in
4:37
business 80% of restaurants Clos after 5
4:41
years in business the beautiful thing
4:43
about you is all your many layers you're
4:46
very multi-dimensional so you can go in
4:48
all of these different lanes and
4:50
reinvest in another one can you speak
4:53
about some of the challenges that you've
4:55
had to overcome in the restaurant
4:58
industry and how this sector of your
5:00
life the creativity from music how that
5:03
has helped as well well it's interesting
5:05
because it really fed the other thing I
5:06
tell you I was working in a hotel very
5:07
prestigious Hotel in Toronto right this
5:10
really inspired me to do what I'm doing
5:12
now I went to having lunch in the
5:14
lunchroom and outside the lunchroom
5:15
there had a picture of all the chefs
5:17
across the portfolio globally and you
5:20
know they got places in parts of the
5:22
world where a lot of people like us I
5:24
noticed not one person on that board
5:26
looked like me so I went up to the chef
5:28
I said yo Chef cut talk to you a second
5:30
yeah he says yeah of course my door is
5:33
open anytime Raj come talk anytime right
5:36
so I'm like okay shf if I'm outside I
5:38
notice that I look at the board and I
5:40
don't see one person on the board that
5:42
looks like me right he said to me and I
5:45
think of this as an employer now right
5:47
he said to me he goes well it just seems
5:49
like y'all are not that interested wow
5:53
whoa so first of all I was there talking
5:56
to you cuz I'm interested
5:58
hello right second of all in that moment
6:01
I decided I'm never working for nobody
6:05
ever again ever as long as I live and I
6:08
started building what you see now right
6:11
all that time ago and so really is like
6:14
those two worlds and the music gives me
6:17
the freedom to express what I I need to
6:20
do because you know I come from a long
6:21
line of a lot of bad mental health in my
6:23
family you know my grandmother pass away
6:26
in a mental institution like just
6:28
there's a lot there's a lot of that in
6:30
my family and I have to do music yes I
6:34
have to do something to get these ideas
6:37
out of my person or else we wouldn't be
6:41
talking we wouldn't be talking you know
6:43
so those that's what really feeds that
6:45
and uh it's a driving force because I
6:48
realized now there's other kids because
6:49
there was no me coming up I I could see
6:52
Yan can I could see like you know Julia
6:54
Child there was not a me so now I know
6:58
that I'm doing something that there as a
6:59
me that somebody else coming up can see
7:02
and understand okay well look you can
7:03
make a lane like in whatever you do and
7:05
I think that this allows us an
7:07
opportunity kind of showcase like you
7:09
know I'm doing art in this book like
7:11
visual art paintings and photography and
7:13
stuff that I've been just doing on the
7:14
side for like 10 years and now I'm
7:16
releasing it in this book along with the
7:18
music and all this stuff right so uh
7:21
it's there's a whole other lanes kind of
7:23
opening it up and I hope it gives people
7:24
inspiration to say look you could do cuz
7:28
you contain multitudes so showcase your
7:31
multitudes why create a box cuz the
7:33
world is going to throw a box on you why
7:36
put a box on
7:38
yourself expand expand and share that
7:42
with the world and it'll bounce back
7:44
that's just you know that's just how I
7:45
look at it this is the one and only
7:48
professional internationally recognized
7:50
Chef Juno awardwinning Chef right here
7:54
in N MC who goes by the name of Chef
7:58
Roger Ming he's talking about his new
8:00
book Curious sounds a dialogue and three
8:02
movements Mike m Muse you want to jump
8:04
in yo Chef I had a question for you so I
8:07
all about watching barbecue shows on
8:10
television and Netflix and I know uh
8:12
you've done Man on Fire you've been
8:14
inducted into the black barbecue Hall of
8:16
Fame and you said something that music
8:18
and food go hand in hand I can't think
8:19
of a better time period than that of
8:21
barbecue but I have a personal question
8:23
of course I keep hearing on these
8:25
barbecue shows about a reverse sear can
8:27
you talk to me about the proper way to
8:29
do reverse sear on the grill with a nice
8:32
steak so reverse sear like traditionally
8:34
you take the cold steak you put it on a
8:36
Hot Grill and you just cook it like that
8:38
right and let it go and you have a the
8:40
high heat is going you run the
8:41
propensity of risk to kind of burn it
8:43
and stuff with the reverse sear what you
8:45
do is you cook it very slowly at the
8:47
beginning to a specific temperature so
8:49
like let's say you have like uh a RI
8:52
roast or something right you bring it up
8:54
to the a color under beneath the color
8:57
you want based on temperature so if you
8:59
you want to cook a medium steak you
9:01
bring it up to medium rare uh very
9:04
slowly over time in like 250 to 300
9:07
degrees now you can either smoke that
9:09
you could SED that you could put it in a
9:11
slow oven but you're bringing it up very
9:13
slow and then you stabilize the
9:14
temperature there and then you rest it
9:16
right so what happens is that that it
9:19
because of that slow cooking it starts
9:21
to break down some of the collagen
9:22
tissue it tenderizes the meat it
9:24
denatures the proteins and it makes it
9:26
really tender right then when you go to
9:29
finish it you put a high heat Grill and
9:32
then you take that thing that's cooked
9:33
again one one dness below the way you
9:36
want it and then you get that hard
9:38
caramelization that sear on the outside
9:40
that gets that Char it activates the
9:42
myard reaction which is like the
9:44
Browning reaction which which which
9:47
activates a lot of flavor Umami you
9:49
might have heard of right all that stuff
9:51
comes alive and then you get that
9:52
crunchy crust exterior and it brings up
9:54
the temperature to the that level of
9:56
dness that you want which is medium
9:58
let's say right and then when you eat
10:00
that thing man it's blast you made me so
10:03
hungry right now made me horny off that
10:06
[ __ ] hell sound
10:08
good I also love how much you know the
10:11
science behind culinary arts too cuz
10:14
it's called culinary arts but it's also
10:15
culinary science was that easy for you
10:17
to grasp I just read I just read I read
10:21
I read like all kinds of things like
10:24
like I say I read about like quantum
10:26
physics philosophy cooking recipes the
10:28
history of salt like rap like I just
10:32
consume information I'm such a curious
10:35
person and so whether it's like the
10:37
craft and the Art of it or the science
10:38
like one time I was working with this
10:40
French pastry chef and I'm not really a
10:42
pastry chef right and he was talking
10:44
about um tempering chocolate now when
10:46
you temper chocolate you got to bring it
10:47
up to a certain temperature drop down
10:49
the temperature bring it up to the
10:50
temperature and then stabilize the
10:51
temperature otherwise it gets really uh
10:54
hazy and not gloopy and it doesn't set
10:57
hard and it's not shiny and glistening
10:59
so I I asked him one day and he's like
11:02
very romantic French dude right Romance
11:05
of of food I said to him how do you
11:07
what's the temperature you bring it up
11:09
to and then down to and then up to he
11:11
looked at me he's like there is no
11:13
temperature I was like well there has to
11:15
be a temperature he's like there is no
11:16
temperature it is
11:18
feel and he just feels it like he was
11:21
trained to just know the feel so you can
11:23
know the craft from feel but you can
11:26
also know the craft through science but
11:29
if you want to know the truth in
11:30
everything you have to prove it across
11:33
every discipline for instance we can we
11:34
can fight about XYZ but we can't fight
11:37
about gravity in every instance if you
11:40
pick this up and drop it gravity is
11:42
going to happen if you do that in China
11:44
if you do that in Poland if you do that
11:47
in Ukraine you pick it up it's going to
11:49
drop you put it in any environment under
11:52
any stress it's like I I look at the
11:54
scientific method is like you create a
11:56
hypothesis and then you try and poke
11:57
holes in it yes right so try and poke
12:00
holes in the proof of
12:01
gravity so I always like to try and find
12:04
out a concept like let's say tempering
12:07
chocolate and then how do I try to poke
12:08
holes in it and if it continues to prove
12:10
itself over and over whether through
12:12
craft and feel or through science and
12:15
they corroborating that information is
12:17
fact well that's a fact I love it and
12:19
you can share it with any audience yeah
12:21
cuz yeah sometimes some people are more
12:23
academic and other people just have the
12:24
spirit and the field the
12:26
feeli tell right come so that's what it
12:31
is he ain't got no French in them no no
12:34
I'm bad with the French bro I live in
12:36
Canada I'm B the FR okay oh man um uh
12:40
Sean
12:42
Stevenson came up here and we talked
12:44
about the different the food industry
12:46
across the world yes sir and I want to
12:49
get your take on it you know what I
12:51
asked Tim was about Foods um that a
12:54
person who um don't like to eat gluten
12:58
right that has allergens allergens that
13:01
overseas they can eat food with gluten
13:04
in it and it's not the same effect or
13:06
the same impact that it is over here and
13:09
then there's so many foods that are
13:10
banned over there that we get you talk
13:13
about that the other day you saw that
13:14
right like yo so what how do you uh how
13:17
do you uh navigate that as a as a as a
13:19
chef and then does it upset you does it
13:22
disappoint you um well this is what the
13:24
thing is right is anytime you try and
13:26
bring money into something and people
13:28
trying to Max maximize profits right
13:29
when you try to maximize profits
13:31
especially with commodity products like
13:33
wheat rice they're going to try and find
13:35
ways to make sure that it as fruitful as
13:37
possible so what happens like you know
13:39
when you go to the store and there's an
13:41
apple and there's like 20 different
13:42
types of apple there are not infinite
13:46
but a lot of different types of wheat
13:49
right in North America they made a
13:51
decision that we are going to breed a
13:53
type of wheat that is not very
13:55
susceptible to weather that it's not
13:58
very volatile when it comes to watering
14:01
and and growing conditions it grows
14:04
strong it grows fast and it grows big
14:07
right and it gets to Market fast so by
14:10
the time they put a seed in the ground
14:11
the clock is ticking on the money fact
14:14
so they want the biggest product with
14:15
the highest yeld but subsequently those
14:17
products are compromised because they
14:19
they they genetically modify these
14:21
things right so these products are
14:23
compromised whereas you go in some parts
14:24
of the world like your friend was saying
14:26
they could go eat the bread in in
14:29
Paris or whatever right they don't use
14:32
those types of seeds they use the
14:34
original ancient seed it's natural from
14:38
the Earth from
14:40
Millennia the body knows how to deal
14:42
with
14:43
Millennia that's why sometimes you're
14:45
waiting longer at the restaurant for
14:47
your meal to come it's not as quickly
14:49
served as it is in the states yeah it's
14:52
a sensibility it's a sensibility now you
14:55
on the other side of that you know you
14:57
go to like a Greek the economy is
14:58
falling apart cuz everybody's on Siesta
15:00
in the middle of the the middle of the
15:02
day and that's real that's a real thing
15:04
too but it's about a lifestyle thing
15:05
right it's a sensibility and how you
15:07
approach food and farming like it it's
15:10
it's Soup To Nuts let's do this man Chef
15:12
Roger Ming is here we didn't get a
15:14
chance to build like this last time he
15:15
was rapping over Reef from the streets
15:20
speaks remember that Reef was there that
15:23
day remember this bunch of them
15:25
SE a whole another time but you by
15:28
yourself now uh-uh you ain't got nobody
15:31
to lean on yeah no forks and knives can
15:33
help you here yeah this a you know take
15:35
your apron off that ain't going to make
15:37
a
15:39
difference oh yeah talking about reverse
15:41
searing you ain't in [ __ ] that knowledge
15:45
ain't going to help you you might you
15:47
know those metaphysics you
15:49
study might work out you
15:53
know you know where you are I know where
15:56
I'm at bro where where you at the land
15:58
of the h you better you know Valley
16:04
of drop a beat on them come on all right
16:07
we going to talk about the world you
16:08
already talk about the world do do you
16:10
want to hear about the world this [ __ ]
16:11
is [ __ ] up you know it you see it Chef
16:14
rer the scales are all tipping we
16:17
tripping and stumbling it's like we all
16:18
tripping the emperor's clothes are all
16:20
ripping get your Botox lip clip till the
16:22
top lip flip down and the roof pel back
16:24
now hop down run around town riding low
16:27
selling mod splited Marvels we camel to
16:30
none of us are models though it's not a
16:32
fashion show it's just a passing grade
16:34
but we passing low I guess it's cool as
16:36
long as we pass and go and cashing in
16:38
our passion for a stash of do there's
16:40
got to be more it don't last we roping
16:43
in the next dopamine blast it's up and
16:45
down and it go fast it's like we flying
16:47
in a hurricane captain in an unmanned
16:49
plane overflowing we cans in the rain I
16:52
got my hands on my brain it's insane so
16:54
I'm putting my head down on my hope up
16:56
like I'm doped up looking to get a help
16:58
up for a helper throwing the Rope down
17:00
so they can pull the Rope up I'm
17:02
pocketing every single fourleaf Clover
17:04
cuz life is up and down and then it's
17:06
over and then it's over and then it's
17:08
over and then it's over see a teams I'm
17:11
feel like I'm AOS plus I'm a possible
17:13
check it out yo [ __ ] at times I feel
17:16
like I'm an apostle plus I'm awesome at
17:18
times impossible like a Pome did I
17:20
mention I was awesome and underestimated
17:23
me it's going to be costly like the time
17:24
you lost your car keys I can feel it in
17:26
my bones I'm a new and improved CL the
17:28
audacity even my Master's asking me to
17:31
slow down they can't stay fasten it's a
17:34
usual my imagination is unusually
17:36
hyperactive and you never see my teeth
17:38
until my back is up against the wall
17:41
over there where that crack is you know
17:44
where that stack is actually check in
17:46
the box you know where Jack is yall
17:48
figuring out what it is my knock is one
17:50
thing's for sure it's not my knockers
17:52
look into the Future No binoculars I
17:55
wish I could see where Barack was I wish
17:57
I knew exactly where Pac was no crapping
18:00
no crapo these politicians is like a
18:03
crap hole full of [ __ ] [ __ ]
18:06
[ __ ] you go R
18:11
wow I got man wow I agree I
18:17
agree bars son bites and bars son bites
18:21
and bars son bars Roger M that's m k i n
18:26
g this is an interesting caller be
18:28
remiss if I didn't take Tim Tim from
18:30
Indiapolis I know Heather got a head to
18:32
Urban view yep channel 126 what up Tim
18:35
Tim's a farmer he want to talk to you
18:36
about organic fertilizer with yeah talk
18:39
to him man real quick Tim we closing the
18:41
show don't don't have us overtime go
18:43
ahead what yes it's no big deal but uh I
18:46
over uh well I didn't over here but I
18:48
heard you talking about you know people
18:50
it's almost like instant gratification
18:52
by using these uh fertilizers that make
18:56
plants and seeds and all these things
18:57
grow a lot faster that aren't good for
19:00
you um and what I'm wondering is you
19:03
know what is your stance on you know
19:06
because I have farmland and I use manure
19:08
and you know
19:10
whether you know the animal and where it
19:12
comes from and all that stuff you know
19:14
it's 100% organic it's all these nice
19:16
things but how do you supplement um
19:20
people looking for that
19:21
instant uh um produce or whatever you
19:25
want to call it versus The Organic
19:29
and um how do you supplement not keeping
19:32
up with these guys that are using these
19:34
you know chemical based things that make
19:36
your seed grass whatever grow vers um
19:40
what you have to do the right way yes so
19:43
was a great question but I think there's
19:44
two pieces to that right one piece is if
19:46
you're doing it individually and you
19:48
have a little piece of land or a window
19:50
seill that you can do some stuff like
19:51
that you can manage that individually
19:55
but when you try to scale that across
19:56
the population of8 billion people around
19:59
the world it becomes increasingly
20:01
difficult not impossible but
20:02
increasingly difficult cuz people are
20:04
trying to commoditize and build the most
20:06
profit possible so they cut Corners
20:08
right what I think the future is going
20:10
to be is going to be vertical farming so
20:13
we can do the farming in in small
20:15
Footprints a lot of farming that's going
20:18
to be able to feed the masses of people
20:20
that are on the planet right now in a
20:23
sustainable way that really treats the
20:25
Earth cuz you know we we've built this
20:26
thing called civilization
20:28
but you look back and it's like the
20:30
indigenous people of every country in
20:32
the world if we followed what they were
20:34
doing we would still be fruitful living
20:37
healthy and right we wouldn't have all
20:39
of these these issues that we have right
20:41
now we respect take food from the earth
20:44
yes you know yeah go ahead I I agree
20:47
with you but when you talk about eight
20:48
billion people I mean that's the amount
20:50
of people on Earth total so it's not
20:53
eight billion people uh that are
20:56
consuming um what Farmers or whoever is
21:00
providing whether it's fruits vegetables
21:02
is it is everybody got to eat there's
21:04
eight billion of us right and I I want
21:07
to get away from this idea of
21:09
compartmentalizing humanity we all on
21:11
this rock together when this [ __ ] fall
21:13
apart we all falling apart
21:16
together right so no matter what
21:18
factions and groups of social
21:20
environment you circulate around when
21:23
the the the the the floods coming you
21:25
see it all over the world the floods and
21:27
the fire and all all this stuff is
21:29
happening it's happening to us
21:31
collectively so we have to operate
21:32
collectively so we have to consider 8
21:34
billion we saw that with Co hey Tim do
21:37
me a favor reach out for him directly
21:38
Roger give out your information yeah
21:40
Roger mooking as it sounds and looks on
21:43
every social and you a citizen Tim thank
21:45
you for what you do as a farmer man hold
21:46
your head brother hold your head you
21:48
super citizen hey give this man a round
21:50
round of applause Chef Roger Ming for
21:53
coming by today we appreciate you man
21:55
always love and uh make sure you follow
21:58
him Roger ming m o o k i n
22:06
g
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