Welcome to the Tweed Trends podcast. Hey, Evette, what's trending today? Hey, I'm Evette, hey girl. And you are tuned in to Tweed Trends.
It's the quickest way to find out what's trending today. Welcome back, Trendsetters. In case you didn't know, July is Culinary Arts Appreciation Month. And guess what?
I've got a great interview for you. So without further ado, let's get started. With this being Culinary Appreciation Month, I am so honored to bring to you today my brother-in-law, Andre Mitchell. And he is a chef extraordinaire.
I'm a brother-in-law. Yes, you do your thing. You do it. Yes, you do.
Welcome to the show. Thanks for having me. So tell us about your catering business. Mother Lucille's catering.
I named it at the book of my grandmothers. My mom, my name is Rose Langen. My buddy, my mother. And then my dad, my name is Lucille.
They always use the caterer to the green keys. So with me falling in love with cooking. Now it's my turn to cater to everybody that I have opportunity to cook for. The same way that they cater for me.
So you said you fell in love. When did you fall in love with cooking? Well, it's crazy because I've always cooked, but I never really looked at it as a profession until probably about 2000. I was like, you know what?
I want to be a chef. But at the time, I didn't know the process of going through it and just learning different techniques. So probably I want to say, when I got stationed in Argypus, Japan, on the CG63 CalPans, that's like when it just went to a whole another level. And I was like, I'm pretty good at this.
You know, this is what I want to do for the rest of my life. I just want to cook for people. Because I look at it as, whenever you have good food, you have good time. But you think about all the good times you have with your family, it was good food involved.
And then you have bad food. Oh, man, sometimes with families, it's going to be horrible. You're going to be ready to go. Leslie, so like with having good food, it really leaves a big impact on people.
They were always talking about it. The catering event probably like five years ago. And that couple, they still text me and tell me how good the food was. And they're like, hey, we got to get you back.
We got to make up some reason for you to come cook for us. And that was five years ago. I mean, it's a blessing. And anytime I do a catering event as well, I always make two play for my grandmothers because I never had the opportunity to cook for them.
Oh, awesome. Well, you know, because we have our own special story about you and your cooking as well. And my husband and I, your brother, got married and the chicken and the cook had the room and with all the tuxes in there. But it's like that.
It was good. It was good. Good times, good food, good memories. So it was all enough.
What's your favorite course to prepare? Oh, favorite course. Really, I don't have a favorite. You know, anytime I get a chance to cook, that's my favorite because my mom getting a chance to cook with somebody new.
That's bringing them into the motherless who's catering world. And the time I get a chance to cook, it's my favorite. So like when y'all came out for Christmas and Winston's birthday, when we surprised him with his birthday, those reactions of everybody eating the food, I was like, boom. So just the reaction, that's what makes it my favorite.
Now if I ever get a bad review or something like that, then I just need to go back and work on it. You know, so I don't really have a favorite. So there's no special dish. Like I know you have a special drink that you make everybody's always asking for.
Special dishes. I like cooking Creole. So the Etchifei, Crab meter, Grotten, and original Ann Dallis have brought some new flavors to chicken wings. So some of my clients, they nicknamed me the chicken wing king.
So if you get a chance to go on my Instagram, you can see that layout with me with six different flavors of wings. And I miss a picture of the interstate, 635 behind me. Just letting people know, hey, I'm taking over Dallis. Give it a roll.
Oh, it's serious. You taking over. All right, chicken wing. Can I hear you?
So now this is the next question because I've never fallen in love with cooking. I don't have a love for it. I do it because my family needs to get that. What chefs do when they're done for the day?
When you have catered an event, do you go home and cook? How does that work? Do you still cook at home? Or do you go get something for takeout?
Because it's like you've been on your feet. It's gotta be exhausting. It is. Like when you have a big catering event, I never eat the food that I make.
You know what I mean? I might taste it, make sure the flavors do it. But I never really sit down and enjoy it. So I have a big catering event, long night on my way home, stuff about water burger.
Really? Yeah, that's like my favorite. Like every other catering event. Hey, I stopped by water burger, give me a water burger cheese, extra jalapenos, no onions, strawberry milkshake.
I was not expecting that, but okay. And the Waffle House too for me. Oh yeah. If the event's not too late, stop by the Waffle House, give me a cheese steak on the hash brown scatter covered and a bowl of pickles.
A bowl of pickles, okay. Yeah, it's what I have in the half a full punch lemonade. Oh my goodness. Well, you can definitely hit me up if you hit it to the Waffle House, because I'm with you on that one.
Go to the Waffle House, get you the cheese steak with a bowl of pickles. It's gonna change your life. You have four games? Always, let's go.
So what's up, this or that game? And this is the culinary edition. Okay. So I'm gonna give you two things, and you're gonna pick which one you prefer over the other.
All right. All right, here we go. Pancakes or waffles? Waffles hands down.
I hate pancakes. Burgers or tacos? What a burgers one. Sweet or salty?
Uh, salty. I'm gonna give you a little more dinner. I'm gonna give you a little dinner. That's the crazy thing.
So we have breakfast with dinner. Oh, I'm all in. I'm all in. So we're gonna save both of that one.
All right. How about this one? High and air woman or bear with contestant? Bear with contestant.
Is the truth. Chop or diners drive in sometimes? Danna drives in and dies. I think I say it right.
I always make it up. I do too. I had to write it down. I'd be like band, band in and dance.
What? Awesome. Okay. Well, so it's nice to know we're both Waffle people.
I cried over Waffles one time. It was just like, I can have a Waffle. And they were like, I can really cry it. Growing up, my mom would make pancakes all the time.
And I thought you had to be rich to have a Waffle. And I was like, how's it lookin' like an A Waffle? You know, the Waffles look so fancy. So I thought you had to be rich and have money to have a Waffle.
Oh my God. I'm like, let go of my Ego there, disgusting. Oh yeah. Sorry for those Lego Ego fans.
You can have that Ego. Yeah. I love it. I was like, when I first been having my first real Waffle, I was like, I made it.
Oh wait, is that all this time to have a real Waffle? No more pancakes and about French toast. Any time I have a Waffle, Christmas and my birthday at the same time. Yeah.
Yeah. Yes. Oh my gosh. Before we head out of here, let everybody know how to find you on social media.
You can find me on all social media platforms, Mother Lucille's catering, Instagram, Facebook, Twitter. In August, I'm gonna be lunching my YouTube channel, MLC Househouse. And with that, the whole concept of the show is, we can go to people's houses and whatever they got in their house. We're gonna cook.
We're gonna turn it, we're gonna turn nothing into something. All right. Well, we're gonna have to keep our ear to the ground on that one. I got more stuff in the works, you know what I mean?
I can't let everything out the very. You gotta save some stuff. Yeah, you know, gotta save the razzle for the dazzle. Yeah.
Definitely. Thank you. Thank you so much for the interview. I really appreciate it.
And we're gonna keep an eye out on you because I know it's gonna be lots of great things coming from you. Oh man, 2021 is gonna be bananas. Okay. So that was today's episode of Tweech trends.
I hope you really enjoyed my interview with chef Andre Mitchell. Do me a favor, head on over to IG and follow him at Mother Lucille catering. That's M-O-T-H-E-R-L-U-C-I-L-L-E-C-A-T-E-R-I-N-G. All one word.
And you know, when you're there, you can always follow me too at HEVET. That's at H-E-V-E-T-E-T-E or just follow the hashtag Tweech trends. Now, you know, I always try to leave you with some type of organization or something that you can try to support in relation to whatever our topic is. And guess what?
I found one. I actually heard about this about maybe a week and a half ago. It's the Restaurant Employee Relief Fund. You can go check out their website at rearefazinfrank.us.
And I heard about it on television. Guy Fieri was actually talking about it. And he is actually in support of this group. He's helping them with the Restaurant Relief America Fundraising Campaign, which is in support of U.S.
restaurant workers that have been financially impacted by the COVID-19 crisis. So this is something great for you to support. I know you've probably been out there supporting your favorite restaurants by getting takeout. But here's a way that you can actually kind of help out across the country by reaching out to this group.
And you can see how they go about giving out the money and everything. If you go to the website once again, that's rearefazinfrank.us for the Restaurant Employee Relief Fund. Alright guys, hope you have a great rest of your week and awesome weekend. And I'll see you back here on Tuesday.