– If you don’t mind, I wanna
talk a little about food. – Transition game is popping. This guy’s transition game is nuts. – Welcome to “InstaChef.” We’re profiling chefs who are creating a new food tradition by using Instagram to bring their creations to the world. I’m your host, Cliff Skighwalker. Me and some of my friends
are hitting the road in the pursuit of pure deliciousness. And we are going in, one dish at a time. When you hear Washington DC, the first thing that comes to your mind is most likely something political. That makes sense. DC’s the headquarters for
policy and power in America. Fortunately, there’s much more to the city than bland branches and
atavistic monuments. Folks who are really from
here have their own flavor. If you’re paying attention, you can see and hear and hear all around. Speaking of flavor. The food here parallels
with this residents as well, in that it’s distinct, full
of substance and history. From that chicken and mumbo
sauce at the carry-out spots, to that classic chilly
half-smoke from Ben’s. Eating slider style, corner for corner. Those unmistakable characteristics are also seen in chefs and cooks here, who are going into
business for themselves, utilizing social media
and putting new twist on regional favorites. And that’s exactly why I’m here. This is “InstaChef,” so let’s eat. While filming “InstaChef” and traveling throughout the country. I use my phone for everything. From writing scripts to
looking up new places to eat and sending that info to the crew. So you know data plans and
service are important to me. It’s why I use Visible. It gives me unlimited everything —
messages, minutes, data. It’s super fast and $40 a month. No stores, hidden fees
or annual contracts. And it’s running on
Verizon’s 4G LTE network. So my special guest on today’s episode, is a comedian, actor and writer. He’s now a cast member on a little show you may have heard of
called, “Saturday Night Live.” And just released a album called, “But Here We Are” on Comedy Central Records. Ladies and gentleman, my dog Chris Redd. – Yo, what’s good, B? – My guy. – Yeah, I was just standing over there, standing in the middle of traffic. Just in the way, baby! You know how I do. In the way, y’all can move now. – So check this out. You see we’re clearly in DC. – Yeah. – I’m hungry. You down to get some food? – Come on, man, you already know. – Let’s roll. – Let’s do it. – Chris Redd. – Yo. – Thank you for coming on
this journey with me man. – Man, thank you for letting me get in this air conditioned vehicle. – I really wanna introduce you to Chef Gee. So Chef Gee, she’s basically taking American soul food classics, adding new flavors, adding some new elements to it. We’re actually here right now. We pulled up– – Oh, that’s where we at? I thought this was the YMCA. This is crazy. – We’re actually at her place right now. Before we really get into Chef Gee. Can we talk a little bit about you man. Congratulations, new cast member on SNL. It was obviously a journey to get to SNL. – It’s slimmer chances than making it into the NFL, getting on this show. And there’s only been 19 black people on the show in 44 years, so that’s crazy. – Shake my hand, dog. – That’s kinda crazy. You know what I’m saying?
– Shake my hand– Not only are you on SNL,
but you’re touring right now. – Yeah, Chris Redd, “But Here We Are.” It’s a collection of the first 50 minutes that I put together in my career. I have a lot of jokes about my family and people I knew growing up, but I’m also not a snitch. You don’t really know
who I’m talking about, but you kinda know. – You mentioned family. – Yeah. – One of the main aspects
in family is food. I wanna talk a little bit about some food. – Transition game is popping, this guy. My earliest moment with
growing up regarding food, was knowing that my mom
was like the best cook. ‘Cause everybody came to eat at the house. The pastor use to come by, right? And I use to be a kid, it’s
my first memory of food. He use to come by and he
use to get a slice of cake, and he would hang out for as
long as he was eating cake. And as soon as the cake
was gone, so was he. And I use to be mad
because I loved the cake so much I’d be like, “He
only here to get cake. He don’t like us.” – In terms of this show,
you know it’s “InstaChef.” So we’re talking about chefs
who are utilizing Instagram to not only promote,
but to sell their food. What do you know about
these underground chefs? Because you’re friends with one. – Yeah, yeah, I’m friends
with Tina Gray from Chicago. – Shout out to Tina Gray from Chicago. I think we might be seeing
you soon, but carry on. – Look at us, foreshadowing. And she’s been on the hustle forever, for as long as I can remember. – That’s one of the key components of what these chefs do, they’re hustling. And they’re using social
media to their advantage. We’re at a point now where, certain chefs are selling out of their food, everyday. – That’s so beautiful
man, You know what I mean? ‘Cause you’re building
a foundation for you, your family, your business
and also I need something else to sell besides flat tummy tea. I just need something
else, we need some food. ‘Cause I don’t want my
tummy flat all the time. – Speaking of this cooking. You down the road with me to try this? – Come on man, I’m hungry. I ain’t ate in an hour or so. – Man, let’s go. – Let’s get it. – Hello. – Chef Gee, I smell it already. – Hello, how are you? – It’s nice to meet you. – It’s nice to meet you. – What? She got saucers? Come on. – So chef, first off thank you so much for letting us in your home. Can you please tell us what’s on the menu. – Well, what we have here,
is my famous mac & cheese. This is a shrimp and crabcake, lump crab, we have lamb chops, and
this is a specialty I make, it’s the cabbage and green
mix, and it’s so good. – I would have to start with
the greens and the cabbage. – I’m following you on this. – So that’s collard greens and cabbage. My customers is like that’s
one of their top sides. – What made you think to mix both of ’em? – I just was trying it out,
I like to try out things. – One thing about this is
how you cooked it down, it’s just so tender and
the flavor is well rounded. But then there’s some
sweet nodes at the end, when you eat it you’re just like. – I know, but you said sweet
nodes and I’m like, “What? That’s wild.” – We literally are just
talking about the greens. So Chris, you said these lamb chops? – Lamb chops going down bro. – He a little proper. – I thought that’s what
you do on cooking shows. – You gotta use your utensils and all that. – Oh, I thought we was gonna toast it. – Y’all, this is so good. – The lamb is very popular,
it sells out every time. – Ask her the smart things
so I can just look at her. – Chris, tell us about, what do you taste? – I just taste, it’s
flavorful, it’s very juicy. All the way around where
some people let it dry out in the middle. – Yeah, that’s the one
thing about lamb chops. Sometimes people serve up dry lamb chops. These are far from it. And sometimes when you have lamb chops, sometimes they’re really gamey. You taste like where the lamb has been. The way that you cooked
this, you’ve eliminated that. You get a slight gamey-ness
to where it’s like, “OK, I know I’m eating lamb.” But at the same time, the
way that you’ve flavored it. They’ve broken down all the fats and softened up the muscles,
so that we are getting some of the most tender lamb
chops I’ve ever had. – Thank you so much. – Like I wanna eat all of the lamb chops. Sometimes, you go right for the fat, ’cause that’s where the most flavor is. But the flavors everywhere. – Yeah, but now that you say that, I’m going for the fat right now. – You didn’t have to beat me. – Oh, that fat part is dangerous. – Yeah, I don’t know
where that lambs been, but I like where it is,
you know what I mean. – All right, Chris, where we at with it? – Oh you know we gotta get
this shrimp crab cake poppin’. – It’s a lump crab and
shrimp mixture, crab cake. – So you don’t make nothing bad. That’s what you make? You just put all the
good stuff on the plate. – Yeah, pretty much. – Crab cake is amazing. – Thank you. – A lot of time when
people make crab cakes, they’re high on filling. This, I mean you can look through it. There is not much, this is all lump crab. The shrimp just adds a
different texture to it. And then this sauce. That sauce. – I could put that sauce on anything. – On anything. – Yeah. – Can you bottle this up? – I was just about to say, I might need a bottle of this,
to take back to Michigan. – I got you. – We have two more things to try. I am a Macaroni and Cheese whore. I’m a fiend, straight up. Hold on, hold on, you’re about to go in. Let me match you. – He about to be you to it. – Let’s do a quick toast. – I ain’t never done a food toast before, this is new for me. – Yeah, it’s a thing. – Stop man. Oh, it’s so cheesy, but just like just the right amount of cheese too. It’s just perfect, it’s perfect. – This isn’t just Velveeta and Shells. This isn’t just like macaroni and cheese from a fast food place,
this took some time. – Some stuff set on the
counter for a while. – Yeah, it takes a lot of time. – The stuff marinated for a minute. – It leaves you wanting more. – I do, I want more. – Yeah, I definitely want more, but we gotta talk about this. Now, I heard through the grapevine, that your son is a part of this? – Yes, he is. – Where’s he at? – Come on man, come on man, so look. You gotta tell us a little bit about this. ‘Cause I’m looking at this and it’s taking everything in me not to
just eat this right now. – The cornbread is like
the only thing I cook when I be with my mom,
when she be cooking. – What’s that on top, that
you decided to put in it? – The cinnamon. – That’s what I smelled immediately. – The cinnamon, you came
up with that yourself? – Uh huh. – What made you wanna
add the cinnamon to it? – Because you can’t make a corn
bread without no sweetness. – I need you to go ahead
and bag five of them up and put it in my car. Cinnamon, that’s the trick
right there, for cornbread. – I’ve never had cornbread
with cinnamon before. – It was banging. – Chef, we don’t have a lot of time. Chris has to go do a gig, we’re
on our way to another chef. Will you be down the road with us? – Sure. I really wanna box those. – I know we doing TV, but I really want a box, for real. – Chef Gee, once again, thank you so much. That was incredible. – It was such an honor and pleasure. – So damn good. – What first got you into cooking? Well, I always liked to cook
since I was a small child. It wasn’t until I got older
and I got into the restaurant business, but it was like, I
was being taken advantage of. I was overtime and not
getting any credibility for everything that I was doing. – You wanted your just do. – Any regular job I’ve ever had. – I woke up one day and
I was like, “You know what? Let me just try something on my own. Let me try to do something
that I actually enjoy to do.” I got on Instagram. I created an account. – Is that your Chef Gee, chefgee14? – The name Chef Gee was
given to me by my family, because I always cooked
throughout my life. So I just wanted to be clear,
I’m not an official chef. I’ve never been to culinary
art school, none of that. It’s a Instagram name. – So you got your name from the streets. – Right, right, basically. – ‘Cause you was out here
slangin’ these plates. – Exactly!
– You know what I’m saying. So you earned that chef name. – I’ve picked up a lot of things from just being in the field. I just became infatuated with cooking. I started back in 2014. I decided to post a menu. I started out with two flavors of chicken. I just wanted to see how I was gonna do. And the very first day that I did it, I sold out completely. – That’s amazing. – And as time progressed, I would get people from the city, that had big followings. They would repost my food and before I knew it was like followers, followers, followers, followers. – Sometimes you just gotta leap, even if the world’s telling you not to. Anytime I see something like
that it makes my spirit happy. – It makes me so happy. The way she uplifted us when we ate the crabcakes and the macaroni. – She really uplifted me with
that cabbage, green mix bro. What, I’ma be talking
about that for like a week. – The story of the chefs
that I want to cover in DC, it’s not over. Mr. Cheffito of Kitchen Cray Cafe. Chef JR Robinson, he’s
been able to elevate Not only cooking, but utilizing Instagram to progress his craft. – He was a big inspiration to me starting my own business, and he’s just phenomenal and I hope that I can meet him. – This is beyond a hope thing. We’re literally going
to his place right now. I’m looking forward to it. Y’all ready to meet him? – Yes. – I already smell it bro. – It smells so good. – What up y’all, how y’all doing? Y’all ready to eat? – Yes. – Chef, can you please tell us
what’s on our menu for today. – So right now I wanted to give y’all the best Oxtail in the DMV. You know we Washington DC. So I got the Redskin mash. And then some wilted spinach. And then right here,
this is our famous mac. So you gonna taste that smokiness. And you know it’s official when it’s got more than four cheeses in it. – Oh my goodness. Can you talk a little bit about what first got you into cooking. – Man, I started when I was 11 years old. I’m from New York. So that’s where I started out. Where you from? You from New York? – I’m from Chicago, but I live in Harlem. – I’m going to Chicago next week. So, I’m going to your hometown next. But yeah, I started out– my grandmother, she taught me how to cook because she didn’t want me
to depend on her to eat. And by the time I was 14, I went to Park West for
Culinary Art School. And then from there I
just started volunteering at some of the best
restaurants in New York. And I came out here in 2012. And from there I just put my foot on the peddle and kept going. – Everybody at this table
has a hustler spirit, a hustler’s mentality. What advice does everybody have for everybody watching this. – You gotta sacrifice, I was homeless for, like, four years, just
going from house to house. Just trying to pursue my dreams. So I say you gotta make major sacrifices and the sun gonna shine. – I agree, I agree heavily
with what he just said. Finding balance, making
sure you don’t get too high with the highs and too low with lows. Just keep yourself humble, but know when you need to
celebrate yourself, too. – I would say discipline. You gotta really be disciplined and learn how to give up
things that you’re used to. The bad habits that you’re
used to doing, like discipline. – Let’s all get into this real quick. I know we been talking. – Y’all late bro, that’s fire. – This the oxtail, yeah. So it’s been cooked, it’s
been brazed for seven hours. – Oh holy (beep), I’m sorry
(mumbles) depth of flavor. I gotta go, I got a
show to catch right now. – Run, you already know. – Part of the grind is being on time. – Yo you’re amazing. – Nice to meet you. Thank you. – Ima get yo IG, cause I’ma
order all this food from y’all. – Yo Cory, before you go, can
I get a selfie with everybody? – Yeah, let’s do it. – Get a selfie real quick. All right, one, two. Boom. – Save me some of that, bro. Look for me on IG. I will be coming back here. Give me a bottle of that sauce, lady. – The grind. – Yeah, it’s the grind. – He had a gig to go to, but look. – We gotta talk about what I just ate, which was this Oxtail. – Yeah. – People don’t understand. Oxtail is not an easy thing, it’s not. – Everybody can’t cook oxtail. – You cut all the fat, you
cut through all that muscle. And then you get that
gelatinous, meaty, ooh. – That’s where the flavor at in the fat. – Yes! – I love the fat around the Oxtail. – Yes. – First, you marinade, you gotta let it go for at least 24 hours and you marinate. And then you braise it for
seven hours, low and slow. And that’s how you gonna get that fall-off- the-bone oxtail that you want. – A lot of people are scared about oxtail. But people also don’t
know how prized oxtail is. Just to do a callback
to Timothy DeLaGhetto. – If you eat parts of animals, or animals that other people don’t eat. It makes you a more powerful person. – It’s almost like you
getting super power. You know what I’m saying. That’s how I feel sometimes,
when I have oxtail. It’s the tail, you gotta do it right. ‘Cause like you said, a lot of people already looking at it
like, I’m gonna eat a, what is an ox? And I’m gonna eat his tail. – The only ox is one on Oregon Trail. – You feel me? So when you do it right,
it’s like, it’s a blessing. – So you talked about
this macaroni and cheese. If y’all don’t mind,
I’m going straight in. – It’s some lobster in there too. So you wanna make sure
you look for that lobster. That cheese, yeah, that stretch. – I want all this pornography,
all this pornography. – That smokiness. We have the best crab in the world. I’ma say it’s between Maryland and Florida with the best seafood. You can’t get that fresh jumbo
lump crab meat from nowhere. – It’s so good, all the
cheeses, all the flavor. This is amazing. – I appreciate that. – Is that tempera? – Yeah. – We treat it like it’s chicken. That’s how we gone
treat that lobster tail. You feel me. – Are you kidding me? – First of all, the temper batter just gives it a certain
crunch, but it’s light. – Yeah. – At the same time. – ‘Cause you gotta go light and heavy. You can’t go heavy, heavy. You feel me. – We talking about balance. – Anytime she got something
on Instagram, she selling out. How is Instagram– – Gotta pull up. – Exactly. – Pull up on me. – Instagram changed my whole life, because I started out
in my aunt’s basement. I would have a whole
bunch of artists in there like somebody playing the
guitar or a saxophone. Me, the culinary artist. So I took that to restaurants and when I took that to the restaurants. They didn’t understand the concept. So they was like, “So you wanna come and kick our chef out and take
over our kitchen for a day?” The chef there they– – They would get salty. – Salty, like they would order my food and put it all in the freezer. I been through a lot,
but I always go on with a positive attitude
and say, “You know what? This is a test and we
still gonna make it work. You feel me?” – So what are the next steps
in the future for Chef Gee? – My next steps is just to
do what I’m doing times 10. To own my own restaurant
and be able to have people around the world come to see me. To get a taste of what I got to offer. – So we just signed the papers
for our new location in DC, which is super major. – Oh my gosh. Oh my gosh! – So I’m super excited about that. And then my long term goal is to create a Kitchen Cray culinary institute, where we train the kids
from young to come up and then work with the company. – I just want the camera to know. All that stuff that chef said and all that stuff that Chef Gee said. This is speaking things into existence. – And I know that something great is happening for the both of y’all. – You could do a pop-up here. – For real, bring your son. ‘Cause we bring chefs in to do pop ups to highlight they cuisine. And then we promote you, you promote you and then you get our following. – I just can not get into words, how much this means to me. Just to sitting across from you. Like you’ve been an
inspiration to me for so long. Like, oh my God. – Listen, listen, this is why, this is why we’re doing this. ‘Cause at the end of
the day, I’m a vessel. I’m a vessel for y’all. And these connections, not
only uplift the community, but can provide jobs for other people. I’m happy I could connect y’all. – So maybe you can come to her pop-up. We gone set it up, sell that joint out, have some fun collab. – If that’s an invite, I’m taking it. – You gotta come through. – I hope you got some to go. – I got y’all. – We need to split this in half. – I got y’all, yeah. – This was phenomenal. – Once again, thank y’all so much. Hopefully, let’s connect in the future. – Do the what? (mumbling in the background) The Bow Wow arms? That is… I’m never doing that again.