From Hell’s Kitchen to Viral Cuban Food | Chef Brad Delgado

There we go. Finally.

I can't stop laughing. I can't stop laughing for the pre-tape.

No, the pretape. No, it's because, you know, we have an improvised producer here.

We have a special guest today.

Oh, we have we have one of the hosts as the producer. Yes.

And he's speeding us up.

Main host. [laughter]

Main host.

Before I start though, I want to give a shout out to our sponsor.

Yes, sir.

Dade fire.

Love you guys.

Thank you. Thank you for the beautiful flask. You go

Rachel. Chef Brad does pyrochi. I love you. I can't wait. Get up from the toilet. Your legs are numb.

We finally got him. He was a little work to get here.

He was very popular. Very popular guy. No, he

Let's just say he came around.

No, he judged the pig roast. He was there for this community. pig the the pig roasts in these communities. I always tell everyone if you've never made it out to a pig roast, a local pig roast, it could be 25, it could be 150 different pigs. So, it's great culture. The vibes are insane. And the food, believe it or not, some people out there Oh, yeah. There's

some are good. And we ones that suck. We had

the last one we had. No, no, no. couple schools that you would have seen him in Riker's Island, baby. But um yeah, he didn't want to get here. He's pretty popular now.

I don't know. I don't know. But let's not say that. Let's not say that. No. No likes.

Let's just say let's just say that we were here because he was he was going to NBC, ABC, CBS.

They broke into my house,

you know. So, [laughter] you know,

now we pulled them out. Kiko and the Lunch Boys gone and picked you up, my brother.

Yes. And all fans, I am so I am so excited to be here. You have no idea.

Officially introduce yourself.

Okay. Hi, my name is Chef Brad. Some some of you know me from before the whole Chef Brad Kos, Brad Delgado, Bradley Delgado, Guliver Eso Miami, born and raised Miami 305 in the house. Um, I love this city. in 5 years it's not going to look anything like it is the palmetto still going to be under construction [laughter] let's just call it that they're trying to keep on expand

expanding expansion expanding good here at DM we're so excited to have you all huge fans

well which by the way our our producer said

can I just say to the public what our producer said because before we started I have to [ __ ] on him because it's uh before you guys start there's a lot of energy here. So, uh I don't want you guys speaking over each other. Does not talk. We do talk over each other. We we we talk over each other. It's with class, you know. No, I'm kidding. Sometimes after maybe the fourth after the fourth quart, everybody knows you from Instagram obviously and all your social platform because it's not just Instagram. See,

I admire you once because you know how to cook, you know about food and I also your editing, your production is incredible.

Oh, thank you.

But um let people know and me and myself and Manny know a little bit about Brad the baby. Where did Brad come from? Where was Brad born? Go. Start from the beginning, please.

Brad the baby. Shout out to my amazing parents. You have Louisis Delgado and Esther Delgado. Um Esther Delgado has a crazy past story. Believe it or not, she is ready. I'm going to put her on blast. This is nuts.

She is Joseé Conco's first wife. Oh, WHAT am I? Your mommy didn't kill you.

Baby Yamala, call the cops.

Is this why we got the street name?

No, no, no. Ma, this is Oakland's peak. Peak Joseco. He was LeBron James and everybody, she was there. She wasn't like everybody else because she was Cuban and Lebanese. Cuban Lebanese just like me saying Cuban, baby. So there were no groupies, poke, she would be there. She'd be like, "No, no, no, no, no, no, no, no, Mina." She go, "Mina, there were no groupies." She would be there every game. She was there for that huge earthquake in the 80s. The same for an earthquake. It was crazy. Candlestick Park, all the things were moving. I seeo, he cheated on her with Madonna. So every time I get mad,

ALWAYS cheated on her with Madonna. So every time I get a little mad. Oh yeah. Dress you up in my lord.

No per my mother and I love her to the bane of your existence. And everyone watching this call your mom today. Poke. She loves you more than anything. She is my biggest biggest supporter. Without her I wouldn't have gotten anywhere. Wouldn't have been conceived. So right. So was born. She raised me all this amazing stuff. Grew up went to St. Thomas Episcopal. So every morning 8:00 a.m. I'd be in church doing communion. Fun fact about communion. I didn't know you were supposed to eat it, right? So the first time I got it, you know what I'm saying? I I I thought it was like a happy meal, you know? It was like, you know, you would get this little thing and I'm like,

cool. So at the Yeah. Yeah. A token from God. A token busted out.

And then I bust it out. Go mean I got four of these little wafers.

Oh my god.

I CAN RESELL THESE, by the way. I loved communion. It was amazing. And then I went there St. St. Thomas Episcopal, the greatest school, Miss Nichols, an amazing student, a student, teacher, teacher, ped.

She was a student once.

She was a student once. I I I I realized and my mother and all the teachers realized this. Third grade, I got diagnosed with ADD. And the Miss Samadrella, what's up, baby? Um, literally, she called my mom like as if I killed somebody. It's like 8:00 p.m. and everyone's here at like George's or somewhere here in Miami, whatever. And she gets a call. I have to tell you something about Brad. And I'm like, "Yo, no." And I don't know it, but you know, a Cuban mother. She talks on the phone on the way to school. Let me tell you, they told me Brad has ADHD. I'm like, "Oh, if it's big, let me know." But I don't know what the hell this ADD, ADHD, whatever. So, I get diagnosed with this ADD. Then back then, like in like the like 2000s, early like 2000, like twos, threes, sixes around there,

ADD medication was like just kind of like starting to like do its thing. So parents and Oy,

kudos to her, you know, she did the best thing for her kid, what she thought was the best. So we we started trying out O, we we tried out Conserva, we tried out Aderall, we tried out Eto. it wouldn't work because the thing that I always tell people if you're on ADD medication some people maybe needed it I always thought ma you don't need it because it takes away from you I couldn't be this when I was on it right you're very calm very calm and I'd be there and I'd be like oh my god I'm actually doing work like you know it's like what is this

what for school at that time

yeah school at that time whatever but then I started realizing my own power where one day I would just come in without the ADD medication.

Oh,

and I was, oh my god. I'd be there be like, "What's up, Miss Rodilante?" And then the principal walk in, I'll be like, "What's up, Tarzan?" And he'd look at me.

No, no. They saw Tasmanian Devil coming. Hey, they would see Tasmanian Devil coming into the be like be like, "What's up? Hey, Jose. Everybody good? Everybody?" And then they'd sit me down be like, "Bram, sim down now.

What What are you doing?" I'm like, "Life, baby. Everybody's coming in. We are here 9 hours a day and you guys sling me with five hours of work when I get home.

Yeah. Which

no

it's another another topic without homework.

Oh my god. Homework. Whatever. I found out the way and then I'll tell you at culinary school how I found out the way of rightita where school was so great. So Guliver was amazing. I went to Guliver for like high school. But I was the different type of Guliver kid, right? Most Guliver kids would go out and they would do their thing on the weekend. Whiskey Wednesdays back when like the Grove Mo the Oh my god. Mo cantina, you know, back then it used to be this thing. Me, I'd stay home and I'd be like, let me catch up on like some good like movies, you know, like American Beauty. You have City of God, which if you haven't seen, it's an amazing Brazilian movie. Things are crazy, dude. It's insane. But then from there, you would also listen to like Broadway and show tunes and you would look at wrestling, right? I loved wrestling. I always say, "Oh yeah, it drives every woman in the room, you know." Oh yeah, I know wrestling. I know storytelling. Sorry if you got a vanilla boyfriend. Stop starfishing girl. It's It's literally this thing where as growing up I watched Emerald Live like religiously. I'd beg my mother to be like, "Please let me bam baby and the Emerite B." I was like, "Oh shit." Yeah. See, see, you know, poet, it was this thing watching the production and then wrestling, I always say, it's not about the fighting, baby. It's not about the real fighting. It's about the storytelling and it's about capturing an audience. That's it.

Cuz think about it, real people are paying real money for fake fighting,

but you believe that you know what, in this moment,

the crowd is mad. The crowd is happy.

What association were you watching at that time of of wrestling? Truly I I it it was a mix of WWF and WWE, right? So So you you you had people like Pero deep cut like Bob Bland deep cut, you know, like Bruno Sam Martino.

I'll kill you with that one because in my time I was I used to see Dusty Roads.

Dusty Road

and Bab Leroy Brown AMERICAN DREAM SWEET BROWN SUGAR BABY.

THOSE WERE THE ONES THAT I USED TO WATCH.

Junkyard Dog, baby.

Junkyard Dog the Hitman. Brutus Barber the

Brutus. Oh, Shawn Michaels back in the 96. Michael.

Oh, that's it. That's what I'm saying.

So then So So then high school, you said Gulliver.

High school. Guliver. It was super fun. I I was in the drama program.

You couldn't have been in the drama. No.

Let me tell you, I I I was in the drama program in To. But the funniest thing was I almost didn't even audition for the drama program. Poke was like, "Bro, I can't sing. I can't get up there." And then one of my friends goes, "Bro, just just just do that Tina Turner THING YOU DO." OH,

I GO THAT TINA Turner Tina Turner. And then I just get up there and I go, "Baby, could you uh turn on better be good to me?" And they're like, "Better be good to me." And then I just get there and I go, "Prisoner of your love. Entangled in your web. Bring it up. Bring it on. Hot whispers in the night. I'm captured by your spell." Captured.

That's it. You got the

And everyone just sits there and they go, "What in the hell was that?" I go, I don't know. That's my resume, baby. Call your mother. Call She wants it. Um, let me tell you, it's it's it's this crazy thing where I almost didn't audition for acting. Thank god I did, but it kind of just showed me this whole other realm of you you have the people that are the actors that that want to be actors, but then it's having

the papacal, you know what I mean? There's a lot of people that want to be the actors, but with and papa, you know, and a lot of people, oh yeah, I tell you there's some relationships out there. I've seen them. I heard them. Don't worry, Cubans. I And we don't need batteries, baby. And let me tell you, where I tried to be different and I grew up um obviously Robin Williams was a huge impact on my life, but I would grow up watching this man. I I always say

Robin Williams see I I I always say that the last five minutes of Mrs. Doubtfire is my dream where everyone that's watching, everyone that has a rough day, everyone that just things just don't go their way has 30 minutes to an hour where they could just turn on the TV and escape to the Chef Brad world i.e. and be like hello de and just be like today we're going to cook eto but I also have a 100piece orchestra behind me you know and and it's just this realm of magic is real and we all have a spark you know and a lot of people forget and a lot of people let everyday mundane things shift their spark and ruin like how many people do you know that something happened to them in high school that they're like 50 now and they go they're still reminiscing on that [ __ ]

so that one ball that I dropped that that pig's probably in a kahacina by now. It's it's don't let something shift you. If today is not your day, tomorrow's going to be your day. And if tomorrow's not your day, o keep going, baby. 100%. And people just forget. And that is where I think all this came about. Poke in Goliver. A lot of people bullied me. And it's the confidence, right? like is like, "Oh my god, June must be his favorite month." Yeah. And I go, "No, baby. No. I'm sorry."

Like I always say, baby, cooking is the skill. Tongue is the talent. Let me tell you, it's the confidence that got me here. In high school, you get bullied, right? You You have all these people, oh no, he's this, he's that, that, that. He's not going to amount to eto. It's not just you that's watching me. It's your mom now.

There you go.

And grandma, bro. It's like I always say, the husband.

So, on on that note, on that note. Okay. So, we did the whole Guliver thing. And by the way, by we

I love Guliver. I love Goliver. Shout out to We're going to we're going to we're going to bring in the book in a little while because I think it's perfect.

I you know, we when we when Kiko finally said I booked Chef Brad, I said, "Okay, fine. On my way." I said, "You know, I've always loved your enthusiasm in in in in the videos. I think it's fascinating. I think I'm a frustrated cook, okay? I'm a frustrated chef. I'm a frustrated bartender. I'm a frustrated entertainer at the same thing." But I'm telling you, you bring that vibe. You know what I'm saying?

What made you like I don't know what you know, Kiko and and the food thing, but what made you say, "I want to go to culinary school?" Let's put it in that retrospect from drama class to cooking. Let me tell you, I went to acting school for a year, lived four years in New York, dropped out of acting school. Poke, they had me in a leotard. I was like, how is this conducive to anything? Bro, I got a rash. I'm here walking like I'm in Disney. So, I go, no, this isn't for No more leotards.

No more leotards. No more leotards. So we move back to Miami. And of course having a lawyer dad, he goes, "You should go to business school." And I go, "You see that beam right there? You see that rope?" Yes. Stool right there. Bring bring it here. If you want business school, there's no way. Went to business school for a week. For a week. I went there for a week. I would go I'd go for lunch. I'd walk in. I'd be like, "Dave, you know what? I go to the vending machine. I'd sit there and they'd be like, "You know why Amazon is the best?" And I go, "Okay, close my eyes and drizz of a magical dream." Right? It was not for me. Some people like it. Kudos to you. Whatever.

Do that. And I come back and I go, "You know what? I've always cooked my whole life. I've always watched my my grandmother cook. When I lived in New York, I had a lot of um Australian friends and European friends. I cooked a Brad's giving for 35 people. I eat alone. Didn't know what the hell I was doing. Everyone said it was the best meal ever. All these things started clicking da and I go, "What if I mix emerald vibe, right, but do it with like this like, oh, you don't know what's coming, right? Like I always keep you on your toes."

And then it's always like, "Okay, so then I started doing it, but I used to do it only on stories. So if you missed my story, you missed it." But then you would get a flood in your DM OF LIKE THAT recipe was insane, bro. You're doing eto. You're levitating your etoto. What are you doing? Oh, no, no, no. Tomorrow I'm going to do another recipe. Back then I would only do a recipe for the first time with you guys. So, so it was like you would see me from the beginning to the end. I would not stop,

right?

Recipe then.

And then it was gone.

Yeah. Yeah. No. No. Then I look at everyone and I have like 3,000 maybe like 5,000 followers. I was doing this for like eight months, maybe like a year. Went on YouTube and started doing Chef Brad, right? I was like, I'm Chef freaking Brad, whatever. I baby Gandhi didn't eat, but he ate Chef Brad's food. It was the craziest punchlines, bro. It was nuts. Then [laughter] then

baby, he had a roapa, bro. We started doing that and then um I go, you know what? I have 5,000 people. No one's going to take me seriously as a chef if I don't go to culinary school. So So I looked at my 5,000 followers and I go, I'm going to culinary school for you guys. Let's do it. Went to culinary school. Went through the ringer. I I used to be 250 pounds, believe it or not. 250 on this little body of mine. Oh my god. Did not let it shine. Let me tell you, esoera, it was crazy. Col culinary school, you would eat, bro. Lunches. It was like you were going to hillstone. You would go Houston's if I should say. Yeah. No, no. Houston. Houston. You would go, bro. You would have ribe eyes, steaks, this. And then you would have the fish section, right? And then the pork section. Freaking po. And you go and you get that chicken. No. No. Every [clears throat] type of chicken. and every type of chicken on the planet. Then they go, "Oh, my darlings, you must be so hungry after your meal. Here is some dessert." The desserts. It's like they they they had Santa's elves in the bag. 15 types of cookies, three different types of cake. Yumb cake. I would take one home and take it.

Two 250 pounds. Started jump roping and making bakafita. Chicken bakafita and kimchi. That was it. Wow. For three months, I lost 150 pounds. Like, bro,

just hour 30 minute workouts. I was, you don't say if it was healthy. You don't say intermittent fasting. LIKE, OH MY GOD, I'M GOING to [snorts] win. From there, it gives you this confidence book. If your gut is good, you're good. You know, and like I always tell people, implement kimchi into your diet. O life is short and I've seen you guys. You're only making life shorter. So add kimchi to the diet because it really helps your gut.

And from culinary school

came back and then I started ripping it. Pero again I was still losing weight. So I was like oh my gosh. So I had to wait another extra like I would say from culinary school I did it three years for truly then went one year to LA. worked a year and a half at um Petty Tua which was run by Luda LV which he was like the Gordon Ramsay like French Gordon Ramsay he brought French cooking to Los Angeles a lot of people quit and it was me and him just running the line with like center stage it was nuts

that build me for Hell's Kitchen while I lived in LA we had Hell's Kitchen they booked me for Hell's Kitchen did all Hell's Kitchen tremendo show

how is how is Gordon right now

Gordon is the nicest human being on the planet when the cameras are And when I tell you like he is mad. No. No. But once the cameras, how are you? How are you, darling? Is everything good? Is your family good?

So scary. So scary. Mr. Ramsay say, "Hold my hand, darling." But it was so funny. Poke on the show. Literally, we'd walk in and he'd look at me and go, "Young man, what you have for breakfast?" I go, "I had two Advils and a Red Bull." And like he goes, "What the I was like sour, baby. A Cuban cracker is here, baby. your favorite s Cuban's in the mix. No, he loved me and I loved my Hell's Kitchen peeps.

After that show, you started getting picked up by other shows, right?

No. So, so it's funny what kicked off even more. Once Hell's Kitchen, Once I finished Hell's Kitchen, I came back to Miami and I go, I need to start ripping it for me.

Not Not for Hell's Kitchen, not for anything. But a lot of people go, this show is going to carry me. And like, oh yeah, word of advice to everyone out there.

Good. Yeah,

that show is not going to carry you. No matter how good you were on the show, no matter if you won the show, no matter if you did anything, you carry yourself. And that is the thing that a lot of people forget where some people went on the show and they bank. They go, "Once this show comes out, I'm going to be all crazy and I'm going to do all this stuff and I'm going to get the likes and the views away." So great, you're going to get the likes and the views for that blip. But then remember that the reoccurring people, you want people to feel a connection with you, not

because you're not there anymore that out of sight, out of mind.

You know, out of sight, out of mind. And then the magic of wrestling, right? It teaches you about storytelling. If you watch my Hell's Kitchen um season, oy, I tell a story. I leave the competition, right? I I walk out of the competition due to health reasons, but hello. There's a door that's still a little bit open that they go to. Sav, you never got eliminated. You never got kicked off the show. You left willingly, sir. we would love to have you back,

you know. So, ladies and gentlemen, I'm I'm just giving you a little spoiler. It's not a tip. It's just how the plot thickens. But

it's where you got to tell your own story and not bank on that. And before Hell's Kitchen even came out, I had 180,000 followers, right?

And people were probably like looking at this page being like like who is this? And then it's funny book Hell's Kitchen came out three almost two and a half almost three years after we filmed it. So we we we filmed it in like 2021 so long

and we say it was peak pandemic when like we did it and then it was

it was too dude but then it took that long to film it whatever we did it but the story was there and then the videos it was people view me I feel like my demographic right now is children middle-aged adults and then the older generation like like 80s to like My oldest I think follower I think is either like 97 or or like 99 or something. But actually she is 99. She turns Mama de la Frosty. I love you. She turns 99. She's one of my Yeah. Yeah. She she turns. You got to do a smoker moment for her at 100.

I think it's cuz they connect with the recipes that you make.

I think I think that is what it is. It's it's the older generation connects with the recipe of a time that they reminisce on which we all long for, you know. and and it takes you there. Then the middle ground of generation I feel like from like I would say 30s to like maybe like mid60s would probably be the music because the music also takes you there where you you remember your first heartbreak and you were sitting there Ario Speedwagon you turn that thing onto the heart. Once upon a time, I was falling in love.

Now I'm only falling apart.

Talk to me about the production in your house.

I love it. Recorded in your house.

Let me tell you,

do you work alone?

And how do you involve all these pyro techniques? And obviously the last question, the levitation.

The levitation. M. So a good magician never tricks. Let me tell you, a good magician never tricks one of the Let me tell you everything. M. So yes. So, so I work out of my parents' kitchen, which I think it is the most nostalgic thing that you could do because I grew up

working with my parents, right? I still remember vividly the first time I ever tried anything culinary. It was 8:30 in the morning. We all were down there. I think it was Thanksgiving. Someone was cutting carrots. My mom and dad sit down and, you know, they're all in their thing, whatever. I walk up. I grab a peeler. I grab a carrot, right? And I go, "Mom, I'm going to peel this." I start peeling this carrot. I go, "Ow, this carrot really hurts." Like I go, "Mom, look. I peeled the carrot. Yoyaki. It looked like Freddy Krueger. I I peeled I peeled the living crap out of my hand." I go, "This was cool." You know, I got the attention. I go, "Mom, look at this crap. I look at this shit." I was like, "I can't believe this happened." Pero, it all started in that kitchen right from that moment. Now I and and people always think I have this huge team with the editors and the production. Baba, you are looking at the best San Cuban to ever do. Let me tell you, it's Cuban ingenuity, the passion, the love for what I do. I I tell people filming is one thing

and then you edit. Editing takes like six hours when like you're sitting there and Oh, yeah. I love me. You got to love yourself to do this. And I don't care.

You are. You are the Cuban Cuban.

What's it like behind the kitchen counter?

Behind the kitchen counter. Let me tell you,

you all might know Paco. Paco is an amazing person. Paco is the best. When I tell you the only person that has helped me in this way, someone's got to run Paco. And out of anybody to do it, there's been plenty to try.

Yeah.

The only person, and shout out to the OG, my mom. No way. Your mom runs Ble.

My mom is Ble. So my my mom is the goat. Okay. Once she finishes Pilates, she goes, "Oh yeah, I got an hour." I go, "Mina, here we go. Let's set the scene. I'm going to do thisto." And and it's funny because I tried this one time. Oh my god. This poor girl. I I brought this girl to the house. I go, "We're like dating. It's going to be good.

It's going to be fine." My mother wasn't in sight. I was filming this video. I go, "Hey, could you just be Paco for a second?" And like clockwork, it was like Loreno, right? And then out of the darkness comes this woman. And I go, "Oh shit." I go, "Oh my god, she's wearing."

My mom walks in, she goes, "Who has home?" I go, "Oh, go." Okay.

Mom's home.

Mom's home. She goes,

"Do [snorts] it." I go,

"Oh, I am." So, so we do the song and this girl, it's the first time doing it and my mom goes,

"Yeah,

you don't know how to do taco." I go,

"I haven't seen that girl since." Yeah, it's okay. Hey, shout out. You don't put on your resume. No, truly the uh the production I do everything myself and I treat it very golden age of Hollywood. You know, Buster Keaton, Charlie Chaplan where it's the stunts,

levels,

there's levels of practical stunt where and in this generation me everyone has all this AI slop. Some people like it, some people don't. I don't care. I always thought it was for this whole like doctor thing, but at the end of the day, I go, if you're gonna levitate, right, if you're going to shoot fire from parts out of your body, after you eat the beans, here we go.

You have to find a way to do it and make the magic real, you know. Okay, we all go to Disney, you know, and we walked and we're like I say sometimes, oh, you're giving me this big hug could have seven charges. He takes my money. Shout out to Disney Springs with the beef Wellington. It was a campfire beef Wellington. It was That should have been a freaking right there. I didn't know. I didn't know it comes out in a campfire with with with two other friends.

Listen,

how many times have you burned yourself? And second part, have you ever burned yourself when you laid down on the stove?

Ver I was about to say like, "Oh my god, is it on?"

There there there was a day where you may Oh, oh, oh my god. Yes. No, no, no. On a good day, baby. I'll No, no, no. You know, and and that's the other thing is like always trying to outdo yourself in these things. It's starting to get, bro. Get ready. It's starting to get crazy. I'm about to start like,

have you burned yourself or

Oh my god. burning the first time. It was so mundane. Okay. I didn't even think about it because I'm cooking over here. I always cook on my left burner because you could see it and I could sit on the other bigger half. And you used the glass which is good too. And then I used a glass pot so like everyone could like see and stuff. But then the other time, right, there there was this day where I was cooking extra, right? So I fried something over here, right after I already filmed the tool or whatever, and I go, "Oh crap, I have to film the uh, you know, it's the awaiting part. Poke, mom's back, whatever."

I turn this thing on, right? I turn it on, I'm there frying, whatever. I poo everything, whatever. I turn on this song, dude. And I didn't even touch whatever. I just the one time I just hopped on, dude. I sat right and like ma ma I'm going to try to paint the picture. You know when like you sit in those like Lululemons or or or like alo pants like it gets like a little tight and it's just little balls just kissed that little middle part of the like stove you know where I see I've never

Oh yeah they screamed I lost 100 children that day.

I see.

Oh my god. I see. I see. You know what I say? Like that's how it goes.

Kiss of death. I first time I did it. I second time was one where I reach down and I put my hand down, bro. Full force. Those there. The burns always I I I always say they come when you least expect it.

You got to wait for things to cool down cuz you put pillows and [ __ ] on there.

No, no. pillows. You got to do you got to make it you you you got to make it smart. So shout out for the firefight.

Oh yeah, we can take that. We good. We got a better insurance. See

and everybody's favorite part the levitation. How do you

No, no. Levitating is let me tell you the smoke is said. No, no, no. I I I wish it's it's it's all about and and again it all goes back

to look up old silent films. Look up Buster Keaton. Look up Charlie Chaplan because you will learn so many things and you don't even need to have music. You don't need to have anything. Books all about the art of the illusion. Yeah.

Right. It's about Pen and Teller. You know Pen and Teller, you know. So those were when I would like instead of going out on the whiskey Wednesdays, I'd sit and I would watch Pen and Teller's Bull Kaka. It was a great show that breaks down psychics, breaks down the industries that that that we all love. Okay. It's hilarious when you see the back end and you also got to realize I am constrained to an imaginary box that's 16 by 19 or you don't say

that's it.

So the realms of imagination

whatever happens over here over here I I could take one step here and I could be in Timbbook too. I could take another step and I could be underwater. We don't even know. You know, it's the realm of possibility that no matter what, I will always be there for you in the way of there's not going to be any AI of

if I'm levitating, I'm levitating. And one day I'll show you. One day I'll show you. One day you're going to levitate. No, no, no, no. One day I'm telling you, we're going to do a

by the way. But wait, the levitation is going to be uh you're going to bring a crane for

No, no, no. One. No, no, no, no. Ezo, you're going to see

I told you

Pilates, baby. Pilates insurance policy. Your mom's out. Let me tell you what what what would be, you [clears throat] know,

what would be your recommendation to people your age and younger that want to get into culinary school that that you are maybe really inspired because like for example, I know my kids love to watch, you know, my my daughter and the whole thing. She goes, "Oh my god, when I see this video, I laugh." But I think it's great because you're bringing, you know, that that that sense of of fun into cooking, you know, because in the world we live in today with younger generation, I mean, you're still young, but they're younger like my kids and Kiko's kids, it's like, well,

there's a lot less than we incorporated into them. But the other ones are saying, you know, everybody now with the Uber Eats and doing this and and just ordering food, I think that you can give a lot of inspiration to those younger people are saying, Coy, you could cook two in the house.

See? Yes. Yes. that I'm I'm I'm telling you this younger generation like why I pride myself so much of sticking true to that old school level of like Hollywood you know where it's like think about it we still talk about it today

and with the real production aspect of it and

slowly navigating these kids in into realizing that listen life is so much fun because it is a blessing every day we are lucky right now people watching this right now you were lucky you right now to be even watching this, you know, because it's it's it's this thing that a lot of people live their life in this

like we're going to be upset about one thing and then that one thing is going to bleed into the next thing and then it bleeds into the marriage and whatever.

If you could be that light and just motivate kids to be like, "Listen, if you're having a bad day, turn on Ario Speed Wagon, Steely Dan Mina, they're going to talk you through the whole process." But I really want to elaborate that and Kiko I want to come into that because that is so important because you know music I always say transforms you

music

you know it takes you to places. I'm I'm a big music person always now but at the same time I think that what you're doing not only that but

let's take now and we're going to talk about our our our Hispanic race Cubans. I think that right now I sit down with my with my kids, my daughter's favorite thing from my from her grandmother, from my mother is black beans.

You know, you want to have my daughter happy, you know, you tell her.

I say, listen, we all know your grandmother's not going to be here forever. These people are not going to be forever. These are things I think that's so important for people to learn especially for us with

no wa is a thing

you know and I think that what you're bringing is you got to bring that

example of that

you know in the sense of kids

you know because that tradition can end tomorrow

you know and and

because it's not I'm sorry no no no you do you do your seed with the act of talking to all those young people and say and not [clears throat] that I'm taking a lyric from Gloria and Emilio but exactly

and to elaborate on Manny's thing with the kids. What do you tell kids that want to be young, that are content creators that want to make it like you?

I I

That's the future now as well. It's a legit I

that we're helping, by the way. We're helping. We're going to be helping you guys. Trust me.

I mean I mean to to all the kids out there trying to be content creators and and doing it right. I implore you, be someone that doesn't just do it for like clickbait. Don't go into your supermarkets and make a mess. Don't bother people. teach something. Tell people, "Hey, this is what I used to do. This is what I grew up on. You probably have a very beautiful family culture that you you haven't even tapped into instead of tapping into let me try to get a million views to try to monetize the SOA. So, you will monetize. You will get there. You will get the money. You will do all that." But the memory that you can have and the impact that you could have on other people, that speaks volumes. So, I implore you guys, keep doing what you're doing, as in believe in yourself. Don't listen to the outside noise. I always say your friends hate you, but Chef Brad loves you, baby. Okay? Your closest friends, and I say it from the get- go, you post something amazing, for the first three seconds, they all they hate you. They hate you. They go, I can't believe it. I can't believe it. You know who you are.

But if you keep going, if you keep going and you don't let anybody do it, it's water off a duck's back. I make guess what? Everybody loves you. So guess what?

Be true to yourself.

You know what? You know what that would be good?

There you go. That's another one. Known for catchy phrases.

Oh, none more famous than the meat eyes. So where did all they come? All of those come from especially of every

truly truly it it came from me reading the comments. I didn't realize I said it at all. I would finish something I go and then right that one. Oh my god, that one. It's cuz I literally am looking at the thing and it just says turbo and I go, you know what I mean? And then whenever I go into like cuz like they just sounded good to me you know like you know I'm like you know like you know um but we keep it and then came when I was like you know what I mean whatever you know and and these these things just just came from me growing up in a Cuban household. My my my grandmother.

What better?

Yeah, I know. What better? It it is. We are nice.

Now, I'm going before we go into other good questions, I want to say, all right,

tell me out of Cuban plates. Cuban plates. Cuban plates.

What are your what you know what what's one of those Cuban plates that you say you you really can't be without? You know, that comfort food. It's like

And you like to make truly there's the to make I Oh my gosh. There there there's so many like to make I love making a kind of kmbaba you know I love doing that but a good traditional dish that I always make when it's like on the fly I make him pa if it's like

I know what it is

what are you going to think

I love padio bro I love padio that's the only one that I don't want it to end I was like bro I love padio bro and it works for

bro ma let me tell I I put I put olives. I don't put raisins. No raisins.

No raisins. I didn't put raisins. See I I I Okay, it's funny. My husband and later in I I put a and I go, you got to have a raisins. It's funny, Poke. I grew up eating raisins in my picado. My my grandmother always put raisins in her picado. Pero, it's to your preference and like it's okay if you want a little bit of sweet kick. Yeah. And if you want a little like sweet kick, you could put a little bit of raisins in there. It's good. It's good. It is divine. Dyang, it's what I would say. Divine.

And remember to that to his point because it's everybody has their you know

everybody me I I I fry the the papas. I throw them in there and then like cuz family meal in like restaurants sometimes they they just whip up some like ground beef. You me and they do not go have picad in a restaurant.

No. No. And then if if you brown your beef and like you make it nice, you know, and that's the thing for me like that is comfort food that with like some white rice, black beans, maduros, a little bit of wakate, a little bit of

Oh my god, it's not you hate to do that. You know it's popular, but you you kind of don't like

um I you know what boliche that one there it's like the process of it you go like are you a mister [laughter] carrot?

Are you a No, no, bro. Carrot. No, bro. Bro, the other day instead of putting a carrot, I put like chiso in there,

which is good. By the way, that's good. Great. You could smash your boliche. Anyway,

Brad, I know you're also a big streamer. Oh my god. Watch streams cuz we're older than you, but I know it's a huge platform. Tell people a little bit about that. People know that you also do live streaming.

See? Okay. Yeah. So, everybody on the risk side. It's on the more on the risky side. Okay. It's gnarly, baby. We are out there and we're slinging it. Um, but I always go on Tik Tok, right? Tik Tok and Twitch. So, Twitch, Chef Brad 305. Super simple. Twitch is more of like what I call Club Kama, right? Where club Kama, it's open probably at like 11:00 and I play video games. We shoot the crap. We We either order in or like cook tying late at night. Call it like the night shift. It's still like PG PG-13. Nothing crazy. I see. It's not It's not It's not like Only fan baby oil. No, no, no, no, no, no, no, no, no, no, no. Per, it's it's it's more of this like one-on-one streaming where it's so much fun where there's people in the chat, we sub. We like watch movies. It's a huge production. But my Tik Tok lives, bro. I come on like the the other day a total of 121,000 people viewed my Tik Tok live, bro. It it was nuts. And these people, I turn on and they're all my fans. They're all I love them more than anything. I turn it on at like 12. So, right as your lunch break comes on, I go, "Hey, you already know your boss is back there kissing boys. It's party time, baby."

You already know. Chef Brad's in the house. Here we are. You know this Tik Tok live. It is the funniest thing ever. We do the blinky check. You know, we have the lights. Mom, too.

Oh, we do that at the house live. And then mom comes in and then everyone starts commenting the comments. Everyone loves it, bro. It's real time and everyone loves it. And we have a blast. And like I always say, if you're having a bad day, check and see if I'm streaming, okay? I promise you, the music is insane. The playlists I make are all like seven hours, but they're they're a mix of like 60s,7s, 80s deep cuts, and then like you go into like R&B, like

I love that, brother. I love that.

I love So, we we did talk off camera and I think share it. I hear that there's a book in the making. Oh, yes. There's a book in the making. There is.

I think the spectac is it called? No.

Um, please stand clear of the closing doors. Yes. So, I, Chef Brad, am going to make a cookbook. So, I've been dying to do this pero. It's taken a long time. Porqu for me it's always about quality over quantity of like how it should be right so this isn't just going to be a cookbook you know like I feel like a lot of people at home have the joy of cooking and all these cookbooks that are like huge and I want my book to not be by Chef Brad it's going to be a Chef Brad cookbook. You know what I mean?

Yes I do.

So all the famous recipes. It's going to be all the famous recipes, but then we're also going to have a nice Cuban little dictionary. Okay. All these recipes are going to be written

in our lingo. Can I tell you? Can I tell you? I think, brother, that's going to be a hit.

It's going to be so much.

And I'm going to tell you why. Because to this moment,

you still have Cuban people that use the old Nitsa

Exactly.

book, which is no iss. We need a younger version of that of that book. And I think for the younger generation of like even

it's what they need. Porqu it's it's somehow I I always pride my myself in giving everyone who makes my food tries my food one thing. Yes.

A flavor memory, right? Where you take this bite and you go,

"My grandmother made this. Oh my god." to and and for me that is where I come in for the young generation where I guarantee you it looks crazy and I know oh yeah I saw that turkeying I say it looks raw

shout out to chefing

shout out to chefing baby I'll tell you right now it wasn't raw that turkey was divine so where you treat technique and you also treat these these recipes like a raan To all the younger generation, if you could cook a raw for your family, it's easy. Sear it. You just sear it

and you just put it and let it brace for 2 and 1/2 hours. You don't have to do anything. Correct. Correct.

Just make sure it doesn't burn. That's it. True. Yeah.

That's it. It's younger generation.

I think it's a book, bro. When you do, you got to come here and we're going to launch it. We We are going to You You have my word. We're going to come here and be like my last five questions. What are your last five?

Where do you No. No. Where do you see yourself? One of my last questions. Where do you see yourself in five years?

Now I know where he is.

Production and stuff. Talk about production.

In five years, I guarantee I think I truly see myself running this ship like where I have my cuts of my camera, where I have my own TV show, where it's not just on a TV show, it's my streaming show on Netflix. and and and everything. I also want to have a little spot so everyone could come on PBS or where even on the darkest day of your life, you could just turn on this little thing and they go, "Hey,

because everybody everybody wants

it'll be not only a cooking show, but a motivational

motivational thing, you know, motivational cooking show like damn."

And by the way, not only five years you're going to do with the streaming, but we're going to be in the book tour. See, see, see, no. It's a book tour and a little pud pug going through Laser down the question. You ready? Are you ready?

Wait, I got another question.

Yes, go ahead.

I got another question. And Brad, this is from another sponsor of ours, but I think that you're the perfect person because they have everything in that place.

So, this one will be brought to you by Brandmart.

Brandmart USA.

If there's three things that you can pick in Brandmart for Christmas, what would those be? I haven't even looked at the catalog, pero. You know, I'm gonna be buying the brands my way. I love that peri um Oh my god, I'd love Oh my god. A smoker.

A smoker.

A smoker. I need a smoker. Smoker. A smoker. That's it. I want a smoker. That midnighter. You know what I mean? Hey. Hey. Hey. Hey. Hey. Turn it off. Hey, turn it off. Hey. All right. Number two. Number two.

Uh, number two. What's a What's a What? A laptop. A laptop. A laptop. I want a laptop to redo the recipes.

No, no, no. So So So I could stream, right? You know what I mean? And make it nice. Um, give me a nice

number one camera. Give me a gorgeous camera. Give me the camera that everybody.

Give me Give me the camera that everybody wants and has at Yolo.

I want it. I come.

All right. All right. No. No. Here you final one brought to you

by Dave Fire Protection and Rachel protecting me and Rachel. Thank you for being here.

Thank you. Oh my god. Thank you guys for having me.

We need your top three.

This is going to be tough. Restaurants in Miami that you go to, brother. Starting your go.

Number three.

Number three. My goto. I mean truly I I cook a lot. So So going out. No, no, no. So you got to rip it with the flannies, baby. I go to Fannies here and there.

Yeah, we love Fannies, too.

Do you guys get into that?

That's another podcast. No, no, no. We could start over.

What do you love from Flanigans?

Flanigans. The ribs are truly good. Good. Good. Good ribs. Everybody does the rib rolls. And then you're sitting there and I don't like it.

So the ribs for you are solid.

The ribs are okay.

Shout out to Flanigan. Shout out.

Number two for Brad Delgado.

Believe it or not, baby.

Believe it or not, it's a tie between Butra. It's a tie between Akashi and Miako. God,

my daughter loves you already. She aashi. What do you love from Akashi? made a I go my my go-to at Akakashi is the chicken katsu meal with the white rice extra sauces ccc but then you got to do an extra ginger sauce right because then it also comes with a salad you know what I mean I don't know where the hell that lettuce has been but no I went to the other day I I I went to the other day and it broke my heart I went and I had a chicken katsu Yeah.

And I took a bite of that chicken catsuit and all the breading comes off and I go, "Yeah, I killed the one." It's divine.

That one aashi is there.

All right. Number one,

the number one restaurant's restaurant that he goes to is

that I always say and I always tell people if you haven't checked it out, you should definitely check it out. There's this little hole-in-the-wall place called Bahamas Fish Market

on 70 first time. Bahamas Fish Market, baby.

Which one? The one on Bird?

No, no. The one on Is that the one on A Street? The one I eat. Where are you?

What do you like from Bahama Fish? I love

So, let me tell you. So, Bahamas Fish Market, it's run by my uncle. It's my grandmother's restaurant. So, so, so, so, so nuts.

A lot of relations in this podcast.

Raindido is amazing. The flang is my recipe. Grandma's recipe. Try it out. It's the best flang in Miami. I swear to God. I swear I don't care what I get.

Statement, but we'll have to think about I I get the

Hey, we can start doing our little flank contest. I'm putting my mother in that one.

I I get the dol dolphin broiler right

with rice beans. Um ma maduros. I get a little side salad. The con fritters divine and the ceviche. The shrimp ceviche there. It's different. It's divine. Let me tell you whatever you guys want. Let me know and we'll go eat. For me, that one is I it's it's not because it's like a special place in my heart. Poid

the fish it's very solid. It's every time it's like the Cuban like the Cuban Houston, you know, it's like a Cuban hillstone. You know, you walk in have chef on another day because there's

whenever you want. Oh yeah, there's so much to talk about. throw away the icebreaker, baby. You have to throw away the icebreaker.

I want to shout out before you got going on the next couple weeks for Christmas. Anything?

Oh, yeah. Shout out. Uh, let me see. I don't think I got I don't know.

We're dropping.

Oh, yeah. We're going to do a retake on Kokido. We're going to do another Kahacina. It's going to be good. Where we're going to do

Oh, we're going to show maybe people how to do

Yeah, maybe a little No.

See, a little Santa for no 110%. And then live streaming everything. Chef Brad. Twitch. Meet me at Twitch. It's Chef Brad 305. Tik Tok, Chef Brad, Instagram, everything. I love you. I love you. Sponsor Day. He needs fire extinguisher. I love you, baby.