thank hey folks, welcome to dennis miller plus one. i always love the talking to chefs, and today we've got darnell super chef ferguson on the shell. he is a celebrity chef that has appeared on the rachel ratio. guy, fairies, a triple g guys. groceries don't confuse it. with a triple b, now i'm a real future fan, but this is a triple di and triple g. so don't confuse and be poppy plan the food network. but what i'm most struck by is i, i think i saw a light up the great a g alex, where shelley over some pork to dish. and trust me that woman is a killer chefs. good for super chef for beating her on guys, tournament of champions season. one and 2, he is now the lead judge and the new food competition series. this made me laugh. i lot, tiny food fight, tiny food fight is currently available for streaming on discovery. plus. that's

a long way of saying, please welcome darnell super chef burgersson. hey jeff, how you doing? fantastic. how about you? so i'm good brother, i appreciate you carbon some time out for us. i know you were i i heard were earlier you were going to try to do it from the car is such a a good egg, but as he was with his kid sounds like get dad duty today, brother. yes. and i bribed him with candy to be quiet for candy in a world made me not talk that always words. i listen, i have to say i could see it on your face because when you go up i, i saw a clip of him against the, like i said, the great alex garnish shelley. they're both they working with similar ingredients . and they're on the sort of a chip is brother, you must have been pleased to knock her off because that is the m v p. i think no, exactly. is this you the one the seed in that tournament? so it was the of said that even i was surprised when you were like,

you were like sha minot and those soup tournaments before the season where you came in at the 8 seed and you under right out of the box for the last 2 legs. you, i, i didn't even celebrate after i got on the list and i think it worked great for your brand man that gave you some serious gravitas and my eyes. and i'll tell you what on the opposite end of grab a toss. it made me laugh. a lot, i thought every permutation of a show about food has been done. but tiny food fight is such a great. it looks like it's the thunder dome of moves, bushes or something over there is playing to explain. oh we have here. died out a tiny school by which is they get, this isn't as you did for i went into what could be about like i can go and it will blow your mind because as fun in whimsical,

in common. cool and laid back a series of the show is the food that these put together. we'll make say how in the world was this possible? well, i think in a long time, and now people are really familiar with food network long times. like how, i can't believe it now, you know, they like how to make a food the size of a quarter. you know, because that's the basis for the size of the quarter. so easy, i make food. we're looking at 3 here. takes, you know, we're looking at your favorite food, the barbecue with, you know, we're looking at all these things, just the size of a corner, and that's why everybody was there yet to have paul read. come on. is aunt matt and then do it. this would be, uh, this will be the most move ranma. you know, what, whatever, i go to a great restaurant, chef and the, the big, the huge guys, the thomas colors of the world. the grand act catches the world. they always blow

your mind right out of the box with an amused bush, something to set the pallet get the taste does percolating. i'm always impressed that they can get that much flavor into it. and it sounds from your description here. it's not about just being diminutive hair. it's a big tast competition to write good taste textures, the plating, you know, the same way. we one big food a little bit. i want a tiny little bit, and i can't tell you you're want to be highly impressed. when you see what they were able to create, i mean i was standing there looking like i'm in the kitchen. yeah. so then it will be good if you had a big kitchen, he's had to make food smaller. no, you got to cook a barbie size kitchen. the blame is the candle. well this is every hour for my generation, i'm 67. we had the easy bake oven and used to put the cookie dough and a little water in the pan,

and then put it up against an 800 watt light bulb. and it sounds like you're like, you're dealing with something akin to that over there in the tiny kits. it's goes maybe the ovens and i'll say the arm us in that, but it may be the all right, well we'll give a look. it's tiny food fight folks. and it's over on discovery, plus we're talking to darnell super chef ferguson. he's one of the host. is there another host or is it just you up and one man? no, the, the main attraction is main where your name is main, where she the comedian, she's amazing. i mean, her personality is whimsical. she's as funny, as you can ask for a host of be on the show is about tiny as it was amazing. so she is the host and i kind of play off of her energy and it's a fun. so like the contestants or how every haven't fun. like even they have to make and show about what they're doing. and they, like, i came with a really doing this on tv. you know, it's a fun time. you know,

what check up. i called him a maybe 2 months ago. i called the guy very, i knew him from years ago. i did one episode of the diners drive ins and dies for a local company. i can't tell you how it helped this restaurant up in santa barbara where i live and i'm always touched by ferry. i hear hear people dismiss him sometimes on these. these reality shows or the food network, a triple, g triple di. and i love the shows. i'm hooked. i can watch and food network all along. and i can't tell you how proud people are when they're with the area. and i assume when you have these contestants on, they kind of find it funny, but they want to do well, i find it all a lot more touching than i thought i would i, i think people are proud of their chops and they want to exhibit them and you have to be sort of delicate the way you treat them, even on the things about bad chefs. i think you have to be cool about the way you handle the contestants. oh for sure. you know,

a lot east or even in said that more so than i don't think i'll be on guys night. judging on a grocery against night was one the just you gotta like, remember that i try to serve you with heart out. you know, i thought that there are no more than i thought a light because in their time a song harman, them up or i'm ever competing on guys gross again are competing. and i, and they really made me feel like i wasn't meant to do this. i were to stop there. you know, so it's kind of cool because now i tell me the contestants maneesha. if you look up to you and tell you thank for the words you say, you know, so it's a big thing and i've been around guy is just, you know, he's the michael jordan of or industry. yeah. you know, no matter if you think he the stuff or not i can guarantee you one thing. he's a 100 percent. sure. but it's is cool that you know for me in the summer. so it's kind of cool to see somebody who takes the shift world from a different perspective, like he's not just not sure who he goes to other people are clicking. yeah,

i think guys, every man thing is beautiful that you know, not everybody's going to be at court on blue i, you know, although guy has a great lineage, i think at u. n. l v becoming a chef, he's got great jobs. but he has that every man touch where you can see when a guy showing him his corned beef hash outside of baltimore in a diner drive and dive. and he's proud of it and everybody in the neighborhood eats it and he brings it out to ferry. and he gives properties and kisses there and a little bump and he moves on. i always think your brother that that means so much them and you know what it does to the business star. now their business is never lame again. now they can't even keep up as a guy. li, yap. you know like nest for you the story. nobody after national comes on can keep over there. changes everything for you. yeah, we're talking to darnell super chef ferguson and he's got a new show over there and discovery plus called tiny food fight. but i wanted to talk to him about his bonafide his chops. where do you, who do you learn to cook off of sometimes it's an older member in the family or was

that your mom, your grandma, are with where did you get your chops? man is a good i didn't learn from nobody. i'm a family guy because they were on the all their recipes. i can't make it the rest of my mom's in the rest. i always fun and my mom are in competition every time. so i learned it's always been my name ever since i would have locations to for i had a kid for cooking, but i would say like, nowadays kind of like my inspiration and who i look more like, i really looked up to like michael because you know, he, he's the one that likes at the bar to where i'm trying to get 2 cookie wise. i feel like michael latasha was me. if i had, if he had no michelin training. i. yeah, he's got amazing jobs fan and he's very, he's like blade runner, man, he comes in fully tatted. he comes in lean, he's like a visa or the spatula,

but my man is ready to go when he gets in and it kills me that it is brothers. again and yang, you know, the brothers is more accessible, good cop, bad cop. but both, you know, if i was pushing some grub across the table to end of the judge, i'd be scared because mike will tell you is a beast. yeah. because that's why i look up to that, you know, april was the reason why i started looking. so back today we had a kid that made me, i never seen cooking in that kind of form. it's also, you know, what i like watching is, you know, i'm go to school for and i don't like it, me, somebody that you know, it was a win win situation for me and i got to meet emerald, spend time with him. so i just changed my whole perspective even more. i'm like, man, this is the kind of guy, because as much as i wanted to do tv, i wanted to be a great shit before i ever got on. yeah. and that's well from emerald. well, you got emeralds and you got diamonds in the rough and we're talking to one darnell super chef ferguson. he's on to come over there at,

at the food network. and also tiny food fight is currently available for streaming on discovery plus b. you see him as a judge, he turns up i guys, grocery games be, bobby flay, all those things will come back. we'll talk about what a right time. it is a fittingly enough as a descriptor. what a right time it is, the be a chef in this country because you can go 2 ways now and you go down one path and market yourself. well, you're going to be, well, everything you touch, the kitchen is going to turn to gold. the big business out there are no ferguson right after this on dennis miller plus one. ah, these are the full people who pulled the trigger or 5 something and survival. when the hardest things that i had to face was not counting a face at a low expectation to life,

i accepted death accept the fact that i made that we had no fears. dell change pretty fast. 4 shots, different stories behind the bullets. join me every thursday on the alex salmon. sure. obviously you the guess when the world politics sport, business, i'm show business. i'll see you then. oh, the lack of universal health care makes america the country of every man for himself . we have a retirement crisis in this country and we have a health care crisis for seniors in this country as well. so private business has come up with a special mechanism for that is called the life settlement market. we are a life settlement provider, which means that we buy life insurance policies from primarily seniors throughout the united states who are no longer want or cant afford their life insurance

policies. if you're sick and full, want to live a few more years. you consillio life insurance, that way you get more money right away and the company collects your insurance payment off to your death. or there's a group of people out there, i guess, hoping that people die soon. what kind of motivation does that give them? when i start crying about him dying, that's usually what it's about. it's just the sheer unfairness of it all. it's high now where we wish you so many inputs on a daily basis that are completely i'm will need to reality. so think about how on social media filters, and they basically will present themselves in a very unrealistic way, is what we come down to fomo. there is any involve more than that. it's about the sort of envious of something that may not exist is also really tied to the fact that as humans we want to be part of the crowd

with if you had expecting be of non government would be in the image with a seat. and i'm sorry, this is a wrong expectation be you will have to see if that is non, you want me to go on. but there to the entities, you've got to compose the a democratic system onto a plant. he won't and didn't go into a folks. welcome back to dennis miller plus one. we're talking to darnell super chef ferguson. i hope you've got that name, trademark. maybe cuz you know you,

everybody needs to look now. he is really more and is my actual name. so it helps them, my middle name is actually where people don't ever believe that. there you go, you're covered and there is a celebrity chef that it's appeared on the racial, racial, guy, fairies, grocery games, b bobby flay. he was also in season $1.00 and $2.00 guys tournament of champions over there he is now the lead judge on new food competition, tiny food fight, which is vailable for screaming on discovery plus. boy, i'll tell you what occasion i'll look at magazines when i'm on an airplane and they always have stories about food festivals. and that is a beautiful time to have some cooking chops and some personality in this country right now, isn't a chap oh, i will say i'm leading into the crime of it. yeah, it will not use the time this time is changing everything because outside of musicians and now the athletes, you know, just, they're going to be the top 2 in the next couple years. you know,

because everybody loves to watch it. love to do it. it's a growing growing, it's only going to keep moving forward. now that guy has kind of shape the way people see that. what did you take away from trade school? what are some of your key swing thoughts as a chef? what are you looking for 1st, as we talked earlier about textures, flavors, what, what are some of your will go to moves that you like and you know, everybody has something they prefer. tell me about your approach. my approach is always in the possibilities. i don't really work from what i've seen. i've seen some number for i don't want to do it again. so i always work in the realm of with possible how can i transform this into something? no one's ever heard of before, but that's a high value. so 1st thing i do is i always go from the creative side and then after that i go back to the technical side. okay, there's a certain way to do everything. you know, i'm technically sound and how i could, even on my mind is out there and i will make them serene though ice cream. don't at

sandwich, but it's technically has to have the smoke inside of it. it has to have the mason brown sugar has to have all of these nuances to make the bar. so after our creatively say, how can i make somebody going to blow your mind when you hear this? how can a perfectly executed this? i think that refers back to one of your key decisions. i think in your fledgling days was you brought a high end dining to short or to cooking, not in louisville. i love that, but you're seeing those 2, john together was a smooth move. brother telling me how it worked. and then he crum land down there in louisville. yes. so here in louisville. mary. mecca. per capita. no one more than a little more town. yeah. beside a small town in kentucky. no one know that, but it's so many fast. the rest of their that how they one number one. so we independently is so competitive here that i had to figure out like what's,

what's my niche? and i remember that i was in one of the best restaurants in america. cooking in mobile is like kind of mad magazine molded the best restaurant in america. and i've been there cooking and no one i knew at ever been to a restaurant ever planned to go to that restaurant. and i was like, wow, like, everyday people were like so oblivious to drive only mon critics to fool you knew how good is restaurant and other you know what i want to be able to cook for people like normal people like people who will go out to eat, can only spend $15.00 for dinner, $20.00 for dinner, and i want people who go into restaurants weekly or bi weekly. i want to come to my food like that. yeah. so you know where i'm going to pick the same standards that we have in these high in restaurants and you see it now. so it's the whole the tree . now, i'll do want to hear that, you know, so now you said you were transferred. now you see all the how you should have

short order restaurant now because that's where the money that money's not in the fine dining, no more the money in the, the chicken places, the money's and all the you type a fast casual restaurant, everyone converting over to something you know, a long time ago, which is you've got to be able to feed the masses and the masses don't like your food. forget the critics, the masses have to agree that your great credit for teeth, you know, i like this or good ever that people don't agree that you're right or what you do. then i'm losing the mark somewhere, especially a 3rd by the because there's something primal about putting a smile on a human beings face by giving them sustenance. i remember my kid got out of college degree when i started baking bread for a while and he did it for a year. and i said, would you do that for? he said, i lived in these towers of academies. i did, i dug my education, i had fun is there, but i didn't feel like i was really taken alive is i'm telling you when you pull a piece of bread out of an oven across the counter and they're tearing it before

they get out of the store and take a bite each. i can't tell you what satisfaction i got out of that. no, it truly is in. it's like, you know, i imagined like a painter. oh, gets a painter canvas in and everybody wants to do their bidding like crazy. you know, it's a different billing to see your hands. make something in your mind. create something . and if the people just bower it like, oh my gosh, like, you know, what you want to do is eat, you know, my grandpa, he's still me all the time. no matter what people will have to eat. yeah. there's only so much coastal property and you should buy it if you have a chance and you get into food or coffee. i always think of that starbucks guy just said that one day that people are going to be drinking this till there's the end of time. i better get in on the surly, so the yeah, there are certain things food be and one of them i. 4 listen, i was wondering, you know, earlier i love the high low thing where you're flying high and techniques to sir regular fare for the working that i see that's sort of morphed into

a cooking style that you describe as urban eclectic break that down for me. what do you mean by that? exactly chef. so i was watching the show on bravo cook and show i won't say his name, but i was talking to bravo. and i remember seeing a chef i looked up to. he did molecular gas. a machine richer still in a couple weeks ago and he came back and he said the next thing he came back, he was a totally different chef. that what happens in my own identity is i was like the chef i worked for for so long. yeah. finally, for my own identity. and so therefore, when i heard that at a young age at the, you know what? i will cook like myself from the get go. when i'm learning from all these people, i'm going to create my own craft. i'm going to be known for 3rd telephone, and it was good and started it champions last season. the here marcus samuel sent

one of my place say, hey, whoever this ship is, has his own lane, like his food is so. so even though with me because my judge and he's like s f is has. a their own lane and his food rep, it looks like whoever it is that this is not a normal looking like this. this has an identity. so early question is me saying that my food is related to everyday person? so it's, it's not the food that you wouldn't have had growing up at some point. but eclectic . i've learned a lot from being around the country because getting around the roku and so therefore it will be the future can relate to. but it will be in a way you haven't seen that's a compliment from mark a samuel center, because i view him as a, a chef who a lot of people have a chef. i'd have to figure out the pulse of their neighborhood, his neighborhoods, the world idea, this is a world chef and what a cool conflict that so mark is samuelson that such a cool vibe. this cat has a what is for door ahead on it looking good. you

know, really, you know, richard, he was always great, but he used to come in dressed up in the ghost buster suit with the fries. okay. i take it easy. it's a all way ready. so we're a chef. it is brick and mortar dad, do you what open a restaurant, do you want to have your own pad? well, what do you want to do? where do you go from here? well, i have a right now i have a total of $400.00 restaurants. so were opening up a new one at the end of this month. and then i'm also that's where i've been at lately in my my, my actual culinary products will be in the grocery store and hopefully by the beginning of next year. so you'll be able to get a big matter. you'll be able to get our ranch, you get all the different products that's out of grocery stores. that's really where a big focus of mine is becoming a household name and anonymously grateful chef. when we look for the products and

the stores eventually will it be under the moniker super chat for a super snow kitchen. huh. well, that's beautiful. everything. when you see this branding stuff eventually, eventually i'm going to a store to get a super chef, my melon scoop or something. you know, that's where exactly got and super. so products and how, who are you know, the whole setup when you get home, if you need to, super sure. get there. well listen, i was like i said before we talk today, i heard you in the car with your kids and you still make a nice meal at home for the kids. right. you can still watch one of your favorites at home. give me a good home. this all at home, so i didn't sound easy. i like to appreciate you being a like valet, right? you know, that's my main staple in life. so i like to make a very good milky bis, let in love, funny or modern word to be them. boucher,

absolutely. like you like parisian no key. why in the bath? and at least you didn't hit me with the rabbit or a cat where you could have went back home. but yes, i could have listed, it's good to meet you van. and the big things come in for super chef over there. look for the products, it started, ferguson, and the new shell. sorry, i've lost my note here is called tiny food fight. i just saw the trailer to it. i haven't seen an episode yet, but it looks very funny and it is exactly as per advertised. they're trying to make great taste great textures. great look. plating the whole 9 yards. it's just the dishes are like this and some of the implement choose the supply that this is also like that great idea. somebody had over there at discovery plus and he is the head judge, darnell super chef ferguson. we appreciate your time. i man have a good life. oh yeah, the gray one as well. all right, i thought did down the road. that's darnell ferguson. this is dennis miller plus

one. ah no one. no, sir. no, no. admiral, who are job? no, no. what door? more shrill than what they look unit 731 was a unique organization in the history of the world. what they were trying to do was to simply do nothing short and build the most powerful and most deadly biological weapons program that the world had ever known. drill um, you know, took production. it was, it gives you or shop good. good that they're not

eligible. no new son, new rochelle, he on more, more general martha, this is meant union from all one of our brand new and i got the room was sale. i got your name up. i got on monday. i wish to know about joy. oh, new. i know you didn't oh gosh more polished enough jr. let's i had to put on with their mother and all our buddy bill. can you come up or cows? nice. oh boy, that's good to go on. what on this talk? she my new other. i'm all, i can send more on all said mom, good student, i don't. the year you're not at all for them. are going to give us a little francis mc chrome. we said, quote, the europeans must start being naive when we are under pressure from powers,

which at times harden their stance. we need to react and show we have the power and capacity to defend ourselves. bold words. but does europe have the political will to actually defend itself? ah, mix it out and they used to work with. well i'm, i met with the shirts under which was completed in the knob. normal quote is recent,

your book can listen to can easement leave do show right electric. imagine picking up a future textbook on the early years of the 21st century. what are the chapters called gun violence school shootings, homelessness? first, it was my job and then it was my family. didn't was my savings. i have nothing. i have nothing and it's not like i don't try. i look for resources, i look for jobs. i look for everything i can to make this pass and i end up doing, passing the road to the american dream, paved with dead refugees. it's this very idealized image. this older america makes americans look past the deaths to happen every single. this is a modern history of the usa by america mono

t o m o shane, that's was the cookie t spells out. that's how some in paris have come to view this. the pair a suburb is up in arms over the construction of a wall designed in theory to keep drug addicts out saying it is in humane and in practice. only makes matters worse. canadian military chiefs saw the pandemic as a chance to test propaganda on american citizens. this, according to a troubling army report and us senators rose to place both after least internal research suggests the company's instagram platform could harm childrens well be implicature headlines. i'll be back in an hour with another look. this is art internet.