>> umbria's answer to fine dining. >> this is incredible. >> the twins and this farm. >> bon appetito. >> bon appetito. >> really encapsulate italy's heart and its strong independent culture, embracing the past and the future, always on its own terms. and given that, you have to agree with big george. viva umbria, viva that cucina italiana, viva noy. thanks, my man. >> my story, it's complicated. but i wouldn't change a thing. when i was 13, i got a job working at mcdonald's just to be able to buy tennis shoes. mama didn't want us to move to the projects.

anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i'm a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don't have much of a chance, i got out. moved away to culinary school and left my old life behind me. >> this is my chefs table moment. but i wanted to come back to d.c. >> so this is like a very d.c. thing. >> that's what makes it delicious. >> to reconnect with my family. >> how many more eggs do you need? >> topaz mccoy, annoying me for 39 years. >> and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven't been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it's a journey, man. >> i'm excited how excited you are. >> i love eating great food.

it's like a good old time. i'm ready. i'm carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i'm a nomad, driven to move in and out of different cultures, different worlds, to celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our next destination. that's what life is all about. let's do this. ♪ i left d.c. in search of opportunities, and every time i return home, i have mixed feelings. to most, the nation's capital represents dirty politics covered up by gorgeous memorials. but to me, it's more than that. it's a place that holds warm memories of great family, yet is an ever present reminder of darker times. although d.c. is in a constant state of flux, i'm back to explore through a new lens.

>> i mean, seriously, this is still here? >> when i was a kid, this was parking lot. >> that's jimmy's. that's crab all jimmy. >> crab all jimmy, absolutely d.c. legend. >> this is crazy, though. look at this. >> andy is not the typical sommelier. he looks like a beer-drinking old school punk rocker. but he is one of the greatest somms in the worrell, and he is the one who introduced me to wine. let me back it up a second. becoming a master sommelier is nearly impossible. it's an exam with a 5% pass rate. fewer than 300 people in the world have ever even done it. i didn't grow up in a place where i knew what a master sommelier was, but andy believed i could do it, so i trusted him. since we're both from d.c., we have to stop at the wharf.

coming to the wharf to eat and pick crab is a birthright as a washingtonian and a celebration of our identity. >> the wharf changed. 1963, everything is changing. they didn't have all this stuff. everything down here is brand spanking new. see, everything down here at the wharf is more other people. when i go to get my crabs because everybody down the wharf know me since 1963. i just turned 69, and i keep myself active. >> no matter how broke we were, we always had money for crab. i mean, i had my first beer while picking crab. and today we're diving right in. very nice. >> that's what i'm talk about. >> hey, man. >> hey, how's it going? >> thanks. >> you want to cook, right? >> sure.

>> thank you. >> here in d.c., we never boil crab. instead, we cover it in an enormous amount of old bay seasoning and steam it with beer. when i tell people in d.c. we grew up eating crab, they're like what? i thought that was a maryland thing. no, d.c. is right there. >> yeah. so you grew up close to here? >> yeah, i grew up in southeast. this is southwest. the wharf was the original fish market in d.c. d.c. actually has a very long history, especially of like black fishermen. black people have had a really big stake in the fishing-crab industry. this is, in my opinion, one of the great seafood markets in the u.s. we think of seattle and the guys throwing. >> yeah, yeah, yeah. >> this is as iconic, but for blue crab. >> seattle turned into it a show. >> this is traditions. if you come or go. >> that good? >> oh, my. >> oh, now we're talking. thank you. all right. >> that smell, huh? there is nothing like it in the

world. >> i'm getting in. >> yeah. can i have some wine? >> yes. >> i mean we know traditionally we'd be drinking like cheap-ass cold beer, but i do have an affinity for, but we'll drink wine. chaco lee is like cheap beer. it's one of my favorite wines. it's crisp, it's clean. >> good to see you. >> a little bit of sap top. do you struggle with people expecting you to fulfill like the stereotype of what a sommelier looks like? >> yeah. >> i remember coming out of the office and you had a slayer t-shirt on and tattoos. this is the sommelier? >> i felt super weird. and i was afraid i was going to show up at the exams and we can see one tattoo, get out of here. >> like what a freak.

>> the quartermaster sommeliers didn't do a great job of being inclusive and creating the idea of a guy that wears a slayer shirt to be a master sommelier. >> that also helped us to create a very unique style as master somm sommeliers. we're not going to fulfill the stereotype. >> how is it? >> before meeting andy, my only real interaction with wine was a class i took in culinary school. but i quickly nell in love with the ceremony of connecting with people. >> it's raining cats and dogs, and people are still down here getting crabs. it's raining out. i don't care. i'm going to get these crabs. >> i guess i'm going to get wet when i get my crab. >> there are two very different images of d.c., one that is projected around the world, and the other is the one that i know. you can be at the capitol building, turn around and go four blocks and you're in a very different city.

>> yes! although i grew up in southeast d.c., my grandmother used to bring me here, to florida avenue grill after church for great soul food. do you remember mama bringing us here? >> yes, yes. >> meet my cousin paul, now an accomplished gospel music artist, paul, my sister topaz and i were all raised by my grandmother who we called ma. >> i haven't had sal mom cakes in a very long time. mama used to love salmon cakes man. >> paul was the primary male influence in my life and taught me how to navigate the world. >> when i eat this food, it's like a direct connection to mama. i think me and topaz spent a lot of time in the kitchen with mama. i don't think i've ever been to a soul food restaurant that's been as good as mama. i'm not just saying that because she was my grandma. she was an exceptional cook.

how often do you go back to where we grew up? >> whenever i pass, when i'm thinking about mama. >> it's crazy, huh? i haven't been back to the house since mama died. >> really? >> couldn't do it. >> you never go to the green? >> no, never been. she meant too much to me. look, paulie, we don't talk about it because culturally, everybody knows they go through shit in the black community, especially where we grew up. it's a very traumatic place to grow up. and both of our parents were drug addicts. and that's why grandma raised us. you watch your parents and you're like -- in your mind all you're doing is if i can just not be a drug addict, that's success. >> the drug scene, man, it's crazy, man. >> did you ever think about the trauma of growing up in the neighborhood like that? >> oh, man, constantly. i lost so many of my friends, man. it was like living in a war zone. >> it was a war zone. but we made it out, man. glad to see you doing what you doing, man. because listen, no, seriously,

man. we survived that time. >> paul and my sister topaz are the pillars of strength in my life, and i wouldn't be who i am today without them. my father was african american and my mother was jewish, but my sister and i were brought up in black culture. hey hey. >> hey hey. >> hey hey, what's going on, man? >> all right. good to see you. >> i'm blessed to be able to come home for my birthday for the first time in over a decade. my sister and i were actually born on the same day two years apart. >> it's our birthday. >> hey, linda. >> a lot of salt, right? >> like me, my sister topaz learned to cook by watching our grandmother. in our family, we use ham hocks to flavor our collards and green beans. they're making baked mac & cheese, candied yams, turkey wings, and baby back ribs. and we got to have corn. boom!

>> i love you. >> so you want me to fry the chicken early? >> no, wait. >> topaz took on a lot of the characteristics of my grandmother, looking after and nurturing people. >> do you have everything else done? >> for the most part. the mac & cheese in. the ribs in the bottom. what you got, carlton? >> huh? >> it's called maya. >> that's maya's family wine. it's named after her. >> i'm going to taste it. >> hold on. hold on. we have to get some context. it's really expensive. she is going to hate that i say that, but i want you to enjoy it. that's why. very expensive. most people get two bottles. >> enjoy it. >> drink it. drink it, but drink it slowly. cheers, guys. cheers, babe. cheers, guy. good to see you guy. >> carlton, come on, you got cook this corn plate. we don't have baking powder and

baking soda. >> then we'll whip the egg whites white whites and egg yolks. >> most of the recipes in a black home are not written down. >> you get the corn milk out of it and it's like a starch. you've got to watch and learn and use your senses. >> i mean, how many more eggs do you need? >> topaz mccoy, annoying me for 39 years. these are the recipes that my grandmother taught me, that i am now passing down to my nieces. >> let's go, let's go. >> it's time to eat! >> the mac & cheese, makes great mac & cheese. >> this is a continuation of our culture and heritage. >> is that me or topaz? >> this is you. >> we looked similar when we were young. there are already signs of my hair thinning at the age of 2 or 3. i was such a crybaby.

oh, carlton is crying again. still crying. >> i was probably messing with you. >> probably. beating me up. >> i was. >> look at mama. styling, always. >> my grandmother did everything in her power to keep us out of the projects. that was us right there. once you get in the projects, the chances of you staying out of trouble, staying out of prison, staying alive, especially at that time, it was slim. when i was probably 7, 8 years old, we would come home from church. and i saw a guy get shot right here. saw a big flash, boom. pretty much like the height of when shit was real bad in southeast d.c. but when so many of the memories are so traumatic, it's like just start to go, look, i love this place, but at the same time, i need to get out. "nomad with carlton mccoy" is brought to you by the all new

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mount everest, the tallest mountain on the face of the earth. keep dreaming. ♪ “you can get it if you really want” by jimmy cliff ♪ ♪ ♪ [suitcase closing] [gusts of wind] [ding] the census tells you a lot about people. you could tell on the census records that at very, very young ages, they were cooks, they were farm hands, they were servants. there's auralia, 4-years old. i have learned a lot about the rest of the family, it was really finding gold. one of my grandfathers, didn't even know his birthdate. i figured out the exact year he was born. the census records fill in gaps, it helped me push the door open.

my name is smiley. i'm from washington, d.c. southeast, and this is my own. i ride my bike with no front wheel, no spokes, no anything. but i've been riding six or seven years now. we just have a lot of fun showing off what we can do on the bikes. most of the time it's just us having fun. now i just like hearing people when i'm ride do you think the street oh, how he doing that with no front wheel? it feels good when people see

me. my mom don't really like it because she think it's dangerous. she is supportive, but she just wants me to be as safe as i can. imagine coming home to a place you didn't recognize anymore. that to me is d.c. streets i once knew have been replaced by development, and the people i grew up with have been pushed out. it's tough to witness, and i'm still trying to find a way to deal with it. ♪ >> this is really, really crazy being here. wow. i mean, this place was like prison. i might even get my ass kicked today or maybe shot. these are the things that happened here. this is insane. i wasn't even supposed to go to this school. i got kicked out of two high schools, and this was my last

option. at the time, it was the worst school, the lowest graduation rates, lowest gpas. this is night and day. they renovate everything in this school. just seeing these books here to me is a big deal. romeo and juliet. i don't think i ever actually read that. when i came to this school, the ultimate goal was get carlton through high school. get him to graduate from high school. so i sat down with this lady and she said well, you need to take some elective classes. and i looked at her, man, the only thing i can do is cook. and there is a home expo class. i signed up for that. there was maybe two guys, three guys in it. it was here that i met chef ian barkley. he was one of the first black pastry chefs in america. at the time he was volunteering for a program in d.c. that gave inner city kids an opportunity to develop a year in the culinary arts. it all started here. ♪

>> stop, stop, stop, stop, stop. stop! dude, you're jacking up. come on. come over here, come on. >> this is chef ian barkley. he is the man who taught me about kitchen culture. today i'm cooking him dinner. >> even it up. >> he has requested the same salad that won me the scholarship to the culinary institute of america. >> you're so full of it. >> i cut you some slack. >> i forgot, do you use the skin in the dice? >> and you know he is checking to see if i still have chops in the kitchen. >> come on, let's make the dressing. what's the ratio? >> is it two to one? >> it's two to one. >> i don't think i ever asked you. your fist impression when we meet. >> i look who is this goofball? i'm like this kid ain't serious. but then five minutes into the conversation, i'm okay, this is something i can work with. your passion, your drive, it was evident from day one. i tell you, when i hear carlton

did this, carlton did that, yeah, yeah. that's my boy. >> you took me under your wing, but you were also really nice. >> this is going to be my dinner later on. so you better make it good. you think i'm tough? wait until my taste tester comes and try it. >> i'm terrified. i know she is brutally honest. oh, yeah, she is tough. >> that's my baby. that's my 16-year-old. i'm young. for me, the best part about doing anything is being able to share it with her. yes, she has a disability, but i don't treat her like it. for me it's not a disability. for me it's a difficult ability. >> she has such a sweet soul. >> yes. >> that i think it's her presence teaches people how to be kind. >> and she is genuinely honest. reinforce it. what's this?

everything has to overlap. >> i know. >> so here is the first part that you failed. okay, you had too much salad dressing. >> i know. it's loose. >> da da da! >> my first chef's table moment. >> don't fall in love with it. >> we have to do a little. >> oh, exactly. >> the push. >> beautiful. look at that. >> and are you ready to taste? >> yes. >> are you going to be honest? >> yes. >> okay. >> remember, if it's not 100 points, don't give him 100 points. >> all right. >> all right. >> this is a little diced vegetable salad. you have got bell pepper, cucumbers, really finely minced red onion, all wrapped in a lovely english cucumber shelter. >> how does that sound? >> it sounds real good. >> it sounds real good? >> yes. >> beautiful. >> just like this?

>> mmm, 100 points. >> 100 points? >> daddy. >> obama. >> thank you. >> that's daddy's good friend. that's mr. carlton. >> yes. >> you're very honest, so i know you're telling me the truth. >> yes. >> you know, your dad taught me how to cook. he is my mentor. i always feel in hindsight that the people that became my life mentors entered my life in the exact time when i needed them. and i learned from a very young age when someone takes the time to invest in you, you honor them. you put as much time in as they do. and he put me on a track that started my entire career. >> salt and pepper is last seasoning. >> the most pivotal point in my life is when ian walked in that class. viola: a foundation that firms. it's perfect. new age perfect tinted balm from l'oréal paris.

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my neighborhood was a tough place to grow up in, but there were a lot of positives. we had a strong connection to our community and culture. and part of that meant enjoying d.c.'s signature dishes. d.c. smoke house has some of the city's best. >> so half-smoke, this is like a very d.c. thing. >> d.c. food is very american, but it's also influenced by really every part of black -- the diaspora. that's what makes it delicious. >> that's natalie hoskinson.

she is a pioneer of don't mute d.c., an organization dedicated to keeping black culture alive in the city. >> the thing about half-smoke, it's ground more coarse. there is a lot more texture and it's smoked. it's super unique to here. how do you have something this delicious and nobody knows about it. >> and nobody knows about it. that's part of the beauty of the chocolate city, i think. one of those things that is a delicious, chocolate bubble that is d.c. >> i was very much raised in a black culture bubble. and you know, go go was like the sound of our streets. ♪ and for those of you have never heard of d.c. gogo, it's an experience like nothing else in the world. its beats can be found in rap and hip-hop hood, but its origins started in d.c. i hear you were in a go go band too. >> yeah. >> which one? >> we named it after our neighborhood. >> yeah. >> it was 41st street.

>> i love it. i love it. that's very much on brand, because it's very much a neighborhood center. and there is a whole movement to sort of remember black d.c.'s music and culture. there is a gentleman who is part of the go go economy, donald campbell sold go go tapes on the corner for 25 years. they demanded that he shut his music down. >> but why? >> because they didn't like it. they thought it was noise. >> so what? no one cares what you like. you don't get to tell me what to do in my neighborhood. >> well, they did. but we got 80,000 signatures from around the world for our petition from 94 different countries. thousands of people flooded the streets. >> that's a beautiful fu. >> it was the biggest fu. >> that's fantastic. >> and the music is still playing there today which is fantastic. >> fighting for your music is fighting for your neighborhood, it's fighting for your right to live in your space as an african

american d.c. the way you desire to. >> in the nonwestern tradition, art is not something you look at the wall, it's the way you live your life. its food you eat. >> it's street art, it's music, it's clothing. it's the way you speak. it's the way you do your hair. it's the way you cook your food. we live culture. so maybe the evolution of d.c. is coming at the cost of cultural change, but i'm grateful that the culture of the streets where i grew up is being maintained. and there is no denying that part of the gentrification of the city is creating a more dynamic and worldly food scene. once desolate and boarded up neighborhoods like h street are becoming hubbs for ambitious and business savvy restauranteurs from all over the world. and tonight chef eric bruener yang invited me to his restaurant, maketo with young chefs from the neighborhood. >> what's cool about this table is peter and jr here, we all own

restaurants on the same street, h street. from fifth street to where we are now, this used to be the most vibrant black-owned corridor in washington, d.c. we put this retail store here to remind people that this was the history of the place, and that's why we did it. >> that's fantastic. on the menu is a fusion of umami rich taiwanese dishes mixed with the brightness and lightness of cambodian food. like pancakes layered with artichokes and fried chicken in five spice carmel. this is a fusion of cambodia. >> taiwan is famous for night food markets and this is our larb. cambodian style. so it's a little more sour and citrusy. >> i've never seen it with bone marrow. >> this is to make it sophisticated. now i can charge 26 bucks. >> there you go. >> all right! >> now all you guys either have

or have had restaurants in d.c. am i the only person here from d.c. that is born and raised? >> yes. >> how did you end up in d.c.? >> i'm from harlem. so we hustle it. so we didn't have investors to back us. like me, i had to, like, treat this like the rap hustle or a drug hustle. >> you were selling the mix tapes. >> out of the trunk. >> exactly. >> when i came down here, i was young black man trying to cook sophisticated food. >> and you trained in new york and then opened a place. >> and then i came down here, yeah. >> which is incredible. you didn't have to come to d.c., because you were already in the big show. you were working in three-star michelin restaurants and kitchens. what drove that decision? i'm sure people were what, you're opening a joint in d.c.? >> well, you know, i never felt at home. even though i was excelling in these restaurants, i didn't feeled a home. i looked around me. there was no one that looked like me. >> not in those kitchens, no. we actually worked in the same restaurant. i was in the front.

>> i remember i was asked to make family meal one time. oh, what spice should we put in there? oh, we should put all spice. what? we're not baking a [ bleep ] cake. that's the spice of my roots. this is the spice of my family, the spice of my culture. >> what do you know? >> it made me second guess myself and my cooking. >> 100%. have you seen any change in the reaction of how people interact with your restaurants, even clientele with the change between presidents? >> yeah, yeah. i definitely. i think it's very unique to d.c., 100%, 100%. i was when obama did his first date night there. and the whole food scene just blew up in the city. everybody was looking out for them everywhere. he wasn't just going to the steakhouses. he was going to a lot of cool new places. and it put places on the map. and then you see the difference

when the administrations change. it is like -- >> the tourists changed. the tourists changed. the cabinet, all the people that work under them change, and that's a lot of people. >> and a lot of people just moved out. >> it's like a dark cloud came over the city for a little bit. >> yeah. even though there are barriers of entry, you could find the hole that you could get through to be your own person. >> yes. >> and to pave your own way, and to tell your own story. >> if you're into food, man, and you're passionate about food and you're the kind of person that actually respect people's food culture and revere it the way it deserves to, you can travel the world, you can connect with anybody, anybody. >> can we get a toast to that? >> with un100%. >> bro, i appreciate you, bro, for bringing us together. >> to the journey, man. >> we're here. we made it. >> i was conflicted about coming back home to find a completely new d.c. that it stopped representing who i am. but i'm pleasantly surprised. i haven't been on this street in

over ten years. like this is nuts. this is not like this. >> where y'all coming from? >> kitchen cray. >> kitchen cray. >> right there on the corner. >> shrimp. >> all right. >> d.c. is becoming a city focused on balancing the old and the new in order to improve itself. and i'm proud. ♪ hands to the sky, ♪ ♪ show me that you're mine ♪ come seek the royal caribbean ♪ [upbeat music] ♪ [sound of tape application] i just need you to sign option three. [cheering] ♪ [upbeat music] ♪ for everything we need. for everything we want. for everything we do. [cheering] we're all better off with an ally. ♪

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what i think about my trajectory as an artist is really just coming up through graffiti art being through this diy ethos and just understanding that everything you want to make, you have to make yourself. graffiti for me was that conduit to really explode myself into large scale. you have to think about timing you. have to think about where you are, you have to think about what time you're there. even just understanding scale, letter forms, color, balance, what can be read from a train that's moving, what can be read on a wall where a train is passing by that you're literally going like this and seeing in sections. how can you play with that? it's very much about having to express yourself. you have to. ♪

>> the d.c. that i was raised in was very different than the d.c. that i experienced after coming back from culinary school. i quickly found some of the most inspiring chefs and sommeliers hiding right here in the nation's capital. this is private dining. these beautiful people and i go back to my early sommelier days in d.c. >> are we drinking? >> are we drinking? >> i just dove right in. i'm ready. >> they're the ones making d.c.'s food and wine scene inclusive and interesting. >> d.c. has probably the most approachable and open wine sommelier scene of any place i've visited in the world. >> i was 24 years old when i started at fifth floor. and i was one of four women that worked there. >> no one like fifth and bill the stereotypical sommelier. >> i was really lucky to join this tasting group way before i had any business being around the table. >> like every other sommelier at the time?

>> like every other sommelier. that was my first wine certification. >> no one was stuffy, uncomfortable, judgy. >> that's not what sommeliers are anymore. >> in hindsight, wow, we had it pretty sweet. okay. i know we cover a lot of topics in this series. how a place is changing, who's changing it, but sometimes you have to just sit down and let a truly great once-in-a-lifetime meal wash over you. that's why we're here. and this guy is cooking for us. eric see ziebol was a chef at the french laundry. >> spent he's career refining his techniques and integrated with regional ingredients. i worked with him at restaurant in new york city for about four years. eric may be potentially the most underrated chef in america. i also feel like the people who know him would go yeah, probably. >> yeah. >> our first course exemplifies

what i love most about eric's cooking. he takes a humble american dish, succotash, and he elevates it with basil pesto, portfolioly grilled okra, local peas and corn and a speed and spicily ahi sorbet. >> very traditional techniques. that okra, this is succotash, right? >> this is okra. >> it's okra, limas, corn. and everything is perfect. it's exceptional. the texture is super complex. the guy knows how to cook. most commonly seen as a technique for fish, our next dish is a whole chicken encased in salt that's been infused with north african spices. it's then baked and carved table side. >> this is a little something we started doing last year. when i was in tunisia, they roast the chickens with this spice which is a blend of dried rosemary, oregano, cumin and

tumeric. everybody is hungry? >> very much. >> it smells insane. >> the spice crusted chicken with smoked ratatouille, and then we have a little redfish for you as well. >> thank you. >> thank you, chef. >> it's stupid simple, but stupid simple has to be a high-wire act, right? >> every vegetable is cooked perfectly. >> i'm excited how excited you are. >> i love eating great food. our fourth course is a master class in both decadence and restraint. ultra marbled kirogi beef with a cherry condiment. and of course, this is eric ziebold. so a generous shaving of black truffles. >> the whole room smells like truffles right now. >> most truffles are really expensive crim mean any mushrooms. these are insanely aromatic. you can tell the color is dense. d.c.'s food and wine scene doesn't get the credit deserves. the meals like these are the reason it should. >> d.c. holds its own.

i feel like it's been in the shadows for so long that we're still continuing to be apologetic about it, and we shouldn't. >> yeah. >> to eric. >> yeah. >> this is the best. it's true.

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vernon is a d.c. native whose reputation precedes him. >> when people see me, most people see me, they think i smoke weed. they associate the locks with smoking marijuana. i dent smoke marijuana. i was a law enforcement officer for 28 years, retired. my sergeant, they asked me to do some undercover work in buying narcotics. >> so you guys were all police in d.c. >> they were. >> i was. >> 25 years and a half. >> wow. are you from d.c.? >> yeah. >> and you became a cop. let's talk about that. >> vernon and a couple of his

buddies invited me to a maryland shooting range to eat some wings and mumble sauce, have a little target practice, and talk about the city we all grew up in. >> i've been waiting to eat in d.c. since i landed. if you're not from this area, you don't know what mumble sauce. >> oh, yeah. >> it's like another layer of soul food from d.c. >> d.c. careouts are basically chinese take-out joints. it's irresistible, and it makes you crave wings every night of the night. >> so you spent a lot of time in carry-outs? >> 100%. i got to the point where i was old enough i could cook for myself so my grandmother didn't feel the need to cook for me anymore. and as a teenager, i was lazy. it was part of the culture. you go get a few rings, some rice, some fries, and mumble sauce. and there was a place my grandmother's church was over by langston lane. independent church of god. that was my grandmother's.

>> you been? >> the best. >> him and i worked. >> i didn't know anybody who became a police officer. >> i came up in 1987. my beat was around the howard theater. >> i know it very well. >> i was like and under cover office, and then i was in the vice unit. a lot of kids would see us, and we would kick their doors in and do raids. so they saw us as someone bad, not someone trying to do good by eradicating the drug trade. >> i understand that dynamic versus someone who is there to protect and serve and someone kicking down my door to arrest my uncle. a lot of people have had bad interactions with police officers. >> even my son, when i had a take-home crew, my son would get in the car with me. and he would get down like this

so nobody would see him in the car. i was like, are you ashamed of your father? but i understood him. he would look down upon the police. >> he's a part of the bc. i grew up in southeast, and because i'm there, now that i'm going back to serve my people. so now i have to let them know, i'm not here just as a law enforcement officer, but i'm here as a community officer. only two or three look like me. so if there's no african american or hispanics in the ranks, how can we tell the officers ho you to patrol and what's ethical and what's not? it's not right. >> it's a very complex relationship. >> they're the first ones you call if you need help. >> we took that oath to protect

and serve. you need us to be here. >> yeah. >> since i don't have much experience with shooting targets, vernon is going to give me a few tips. >> how many rounds is that? >> i think that's 17. >> 17? >> yeah. i don't want you to sprain your thumb. >> my hands are sweating like hell. i'm going to be honest, i'm nervous as hell. >> pick the gun up, put the magazine in. there you go. >> terrifying sound. >> that gun is in combat now. just fire when you're ready. [ gunfire ] >> that [ bleep ] is powerful!

>> yeah, it. >> to be honest, cops weren't our friends growing up, at least that's the way we perceived it. drugs ravaged our neighborhood. many people i knew and loved ended up on the wrong side of the law. having a conversation with these guys really changed my perspective. they were policing tough neighborhoods like where my grand mother's church was. i came to realize, they're just trying to do their job.

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eaven though i don't live i d.c. anymore, it will always be home. it represents a big chunk of my life, and further more, my identity. ♪ ♪ ♪ welcome to d.c. ♪ ♪ welcome to d.c. ♪ ♪ ♪ [ laughter ] >> if you're out there and listening, it's the pedal, it's not me. >> you've got to give me

something faster than that. >> when do you play like that? you don't play like that. ♪ ♪ >> you're going to have to tell them, i used to be decent at this. >> you still got it. ♪ ♪ >> it feels like a lifetime ago that i was in the church playing the drums with my cousin, paul. this place means everything to me. >> next test -- ♪ ♪

♪ ♪ [ laughter ] >> i'm retired. >> you sound good coming out of retirement. didn't sound bad at all. >> i was raised by a tie yrant. i had so much anxiety coming in here every sunday. and you would play -- i was 10 years old or something. and he would kick you off the set and put somebody else on. >> it's called on the job training. it teaches you excellence. and i get it from this culture. excellence is difficult. that's why very few people do

it. paul, topaz, ian, and andy. all had a hand in shaping a kid with no direction and helping him to become a master somelliere. but even with their support, i couldn't wait to leave to prove i have what it takes to succeed in this world. i felt like i could go anywhere and lay down a foundation. over time, you become a culmination of your experiences. and now, i can't stop moving. the following is a cnn special report. ♪ ♪