Timothy DeLaGhetto Reviews Philly’s Secret Food || InstaChef

– [Cliff] And then, hold on, the sauce – [Timothy] The sauce is bomb

– The sauce, I'm not gonna lie, I'm trying to boss up That sauce got some kick to it – 'Cause you weak You know what, it ain't even all that spicy guys, he weak – How dare you? (laughs) – [Voiceover] Welcome to Instachef, where we profile chefs that are creating a new tradition in the food world by using Instagram to showcase their culinary skills and get their food out to the world

– I'm your host, Cliff Skighwalker I'll be joined along the way by some of my friends and celebrities Some you know, and some you're gonna wanna get to know Let's go We're kicking off Instachef in Philadelphia

From the country's revolution and the Declaration of Independence, to "Fly, Eagles Fly" and trusting the process This city's been pivotal in the shape of America Philly's traditional roots also extend to food, where chefs are paying homage to the past while pushing the envelopes to the future That's why I'm here I'm looking to shed light on cooks and chefs not only for the food, but their personal story, utilization of social media to push their product, hopefully some words of inspiration and wisdom

Enough talk, let's roll Now, it's only right that my special guest on this episode is a part of the Thrillist family If you've been on the internet, you know exactly who this man is From acting, to music, to comedy, his talents know no bounds and his ability to connect with viewers separates him from everyone Not to mention, for both of us, our love for food is everlasting

Ladies and gentlemen, Timothy DeLaGhetto – You forgot fashion, writer – You're right

– cuddle expert – OK

– Yeah – Yo – Cuddle expert, what's good dog? (Cliff laughs) – Look, good to see you Off top – Hey man – We're in Philadelphia – It's beautiful – We got some chefs to meet – OK

– Some food to eat – I skipped breakfast just for you – That's perfect You ready to roll with us? – Let's get it – Let's go

(exciting music) [Cliff] First off, – [Timothy] Mhmm – [Cliff] Let's have a conversation – [Timothy] Let's talk bro – [Cliff] First off – [Timothy] Let's talk

Here's the thing man, I got this weird theory about food all right – Talk about it – Aight, so I feel like, if you eat parts of animals or animals that other people don't eat, it makes you a more powerful person, all right Bear with me now, bear with me, I'ma go into it, – I'm on the same page as you – I'ma go into it – right now – So when you eat a animal, some people feel like you get their life energy, y'know what I'm saying? So if everybody's eating chickens and pork and beef, but then not everybody's eating the hearts or the livers, then you're getting energy that other people aren't getting, you feel me? So everybody's getting this one type of energy, but you're getting the special energy

My personal theory – [Cliff] Dog, that makes a lot of sense (Timothy laughs) because you see certain cultures, every part of the animal gets used – Yeah bro Asian people eat every part of it, and we live till we're like 300 (rhythmic pop music) – [Cliff] What do you gravitate towards when you're home and you're just like, yo

– Well you know, of course, being in LA, we got the best tacos, chorizo is my stuff, or some lengua – OK – The tongue tacos

– OK, yeah yeah – Do you F with that? It's an interesting texture – Yeah I'll try anything a few times, just so whether or not I like it, it solidifies – Yeah man I'll eat anything, anything on a plate – OK

– I get down – [Cliff] Speaking of that, what do you know about, there's an underground food scene that's brewing up all across the country – I don't know anything – [Cliff] So there's chefs across the country, they're basically living the American dream They're going into business for themselves, taking a risk on themselves, and they're utilizing social media to promote their product, to sell their product, and to push their product onto new audiences

– [Timothy] Wow – [Cliff] They'll set up a page "This is what we're selling for tomorrow" You DM or give 'em a call, they'll either deliver it to you or they'll have a pick-up point, – [Timothy] Mhmm – and some of the best food in this country is being made and sold through this option

– Man, that's beautiful, right? 'Cause, it's crazy what social media and just the internet can do for you nowadays That's like how I came up on Youtube I wasn't getting auditions for roles that I wanted and my agent at the time wasn't doing anything for me and I was like, "You know what, let me just do this myself" I found this website, started uploading stuff and it took off – Now, I have a chef right here who has a food truck and she's making Philadelphia classics, but throwing her own twist in it

– [Timothy] OK – [Cliff] You down to check it out? – I'm so ready, let's go (laughs) (both laughing) (upbeat music) – [Cliff] I've been waiting for this all day – Aight man, I'll eat anything you give me right now, so I'm ready – [Cliff] The Better Box, twisted egg rolls

– Oh you brought me to an egg roll place 'cause I'm Asian – No! – [Timothy] I'm down, I love egg rolls – [Cliff] OK, OK (happy music) It smells so Chef Tamekah – [Tamekah] Hey, Hey, – Hi – Hey you guys – How's it going? – Welcome to The Better Box – Yes

– [Cliff] First off, thank you so much for having us – No, thank you for coming – Can you tell us what's on the menu? – [Tamekah] Right now, your General Tso's chicken cheesesteaks are coming up, and then you got some Firecracker Salmon egg rolls, and then the Philly Twist egg rolls are coming, OK? – Lord have mercy, I'm ready – [Cliff] Chef, the smells from your food truck are incredible – [Tamekah] Thank you – [Cliff] Oh my goodness

– That's that Sriracha aioli that we make at home A little sesame seed garnish – [Cliff] Oh wait, we're not sharing one? – It's OK bro, I don't need to be sexy anymore I already had the wedding so I'm good (Everyone laughs) – [Tamekah] All right, this is ready for you guys if you wanna munch on this while I get your eggs rolls together

OK? – Yes – Yes ma'am (Oohing in awe) – Tim – Oh my gosh – [Cliff] Tim

– [Tim] These onions, these broccoli, oh some broccoli in there? – Tim, you ready? You want a little toast action? – Toast, cheers, boom It's so hot, but it's good, so you gotta do the chew blow – The (both breathe rapidly) – [Tim] First of all, I love broccoli – Yeah The broccoli in here is really hitting – Broccoli on sandwiches, very underrated – Right

– Chef, this is a masterpiece – [Tamekah] I'm happy you guys like it You ready for the egg rolls? – Mhmm – So the Firecracker Salmon, everyone always thinks the egg roll's spicy and we always gotta do a whole speech about it, but the egg roll isn't spicy, it's the sauce that we make, our Firecracker sauce It's a sweet and spicy sauce that we make by hand, so the first thing you need to do when you get your egg roll, is dunk it in this, OK? – OK – OK

– Give me one second, I'ma cut these bad boys up – [Cliff] Chef, can you tell us a little bit about what made you gravitate towards selling egg rolls? – [Tamekah] Every block in Philadelphia has a Chinese restaurant on the corner, and they all sell cheesesteak egg rolls, so when we were little kids, we used to always buy them with our little money that we had, and my grandmother that had raised me, she was just fed up with us 'cause one day when I was in front of her, I cracked it open and I took all the onions out and she was like, "You're wasting it You're not gonna keep wasting your money, we're gonna make these ourselves" – Now what else is in the salmon egg rolls? – [Tamekah] So there's fried onions, there's rice, and we hook it up with our special spices, and the salmon is baked in a teriyaki glaze – [Cliff] Oh my goodness

– All right – It's beautiful You're getting colors, you can tell there's textures – [Tim] And it's thick – [Cliff] Now, she said dunk this first

– [Tim] Uh huh, can you handle it? – [Cliff] Listen, I'm a spice junky – [Tim] Same (suspenseful music) (love music) – Yeah that sauce is nice How you feel about that bro? It sound like you like it – The sauce, I'm not gonna lie, I'm trying to boss up

That sauce got some kick to it – 'Cause you weak You know what, the sauce ain't even all that spicy, guys He weak (Tamekah laughs) – How dare you

(Tim laughs) Salmon in the egg roll – Mhmm – To me, that's new – That's definitely new – [Cliff] Works perfectly

– The crisp on it is bomb With the rice and the salmon in there, its nice little mouth feel – [Cliff] Chef, you are on a hot streak right now This salmon egg roll, delicious, now I know you said you got one more thing – I got one more

Now this is another one of our top sellers It's our Philly Twist egg roll so it's our original cheesesteak egg roll It's way more sophisticated than any egg roll you probably had, OK? – [Tim] Yeah? – [Tamekah] But it's still delicious and it tastes like home So you're gonna like it – Chef, it would be an honor if we could try that

– [Tamekah] All right – Please – [Tamekah] Give me one second Let me get these ready for you – [Tim] I need to save some room

– All right, here we go, – the Philly Twists – Thank you – Thank you so much – Enjoy – Philly Twist

– Come on man – [Tim] It's festive It's colorful – [Cliff] This – [Tim] Yeah? – [Cliff] Looks like Christmas – [Tim] It does look like Christmas (Tamekah laughs) I'ma take a bite without the dip first – Oh yeah let's do that

– Cheers Ooh Wow That is Fire – Yeah – Yeah that's really good Wow

– You all right over there? – You made him go pee in the corner, it's so good – We get this reaction a lot You good? – I'm at a point where I'm really trying to evaluate all egg rolls I've had in my life – [Tamekah] Well listen, that's us, man We're better, that's it

You've had it before, but when you come here, we're better – The name of your brand is The Better Box – The Better Box – And this is perfect – [Tamekah] That's it

– Now chef, once again, thank you so much This was an amazing experience of what you have to offer We have one more place to check out Would you be down to go with us? – Yeah, yeah, yeah – Let's get it

– Good, good We'll have somebody clean this up (Cliff and Tamekah laugh) (happy pop music) – [Cliff] Chef, that was amazing – [Tamekah] Oh thank you – In the beginning, what road blocks did you face when it came to selling food? – In Philly, there's a lot of people who start selling platters out of their house, right? We didn't want to be the egg roll people that you can go pick up out of the apartment

We didn't want to do that The biggest road block was finding a commercial kitchen to rent We built our fan base and then we're like, "You know what? What's the next step?" And we were like, a food truck, why not? It's awesome We could move around It's a little bit more work, but it's a lot of freedom, and people loved it

Literally, we grew in a matter of, from March till July is when we opened the truck – Of this year? – Yes – What!? – Whoa, so could you tell us a little bit more about the social media aspect of your business – So, what happened was, once we figured out the recipes, the ideas, we cultivated everything, everything was perfect, we reached out to social media food bloggers Literally, we followed a hashtag on Instagram that said Philly food bloggers

We reached out to them, say, "Hey, we're willing to deliver our food to you guys free of charge, if you could just do a honest review," and they absolutely loved it We got a whole bunch of followers from this It really helped – [Cliff] That's dope At this point, chef and Tim, wild successful right now

What keeps both of you going? – I mean, we could have stayed at the kitchen and been comfortable with that We were doing good We had good numbers, but I don't settle, so I knew that I wanted to grow and I wanted to have freedom and hopefully, God-willing, we're gonna grow some more We got some goals coming for next summer – Definitely

– I feel like there's always so much more I can do I feel like I've worked hard to get to this point but I feel like I barely even, really, got my foot in the door, you know? So I feel like there's way more I can do, way more I wanna do I need to keep going I'm not satisfied yet – Speaking of entrepreneurship, the next guy we're going to see follows the same steps that you do

Chef Ernest, over at Soulfed Philly He started by selling seafood out of his home, ended up gaining such a following that he actually has a brick-and-mortar location that we're going to right now – Yeah I'm excited – Let's do it – [Cliff] Chef, you know him? – Well I don't know him

I just know of him from the Philly community, and I heard that he's getting ready to open a spot on the West Coast, and if that's not inspiration, I don't know what is – [Cliff] That's amazing, so – [Tim] That's crazy – [Cliff] Shall we? – [Tamekah] Yup – [Tim] Let's get it

(funky music) – Ooh it smells so good in here Chef Ern – Hey, how you doing? – What's going on with you? – Welcome to Soulfed – Thank you so much – Nice to meet you – for inviting us – [Ernest] Indeed – Tim, what's up? Nice to meet you man – Nice to meet you

– How's it going? – How you doing? – Tamekah – So chef, what do we have on the menu today? – [Ernest] I have three platters Our fried crab leg platters, with my special butter sauce I have a number, not on the menu, which is two ACL's mussels and shrimp, and I have our seafood fries that we just brought to the table – So is it cool if, when we have this food, you could eat with us? – Sure

– [Cliff] Oh it's already ready? – Oh we gonna eat right now, right now? Let's get it Let's get it – Ooh – OK – What!? – Oh my god

Wow, all these seafood fries, damn, this looks fire – Well if you like any gloves, I mean – Man, I ain't no (bleep)

(Cliff laughs) Hands in bruh (laughs) – [Cliff] Let's start with the seafood fries – [Tim] Let's get it That's a big ass piece of shrimp – [Tamekah] That's really good

– [Cliff] That crab flavor is like, it's not overpowering, but it's like, yo, you eating crab, ya know what I'm saying? That is bomb – And these are big ol' pieces of shrimp

(chuckles) – No, this is scrimp, it's not shrimp – It's scrimps – Look at this – It's so fire I'ma eat the shell too – Oh

OK – If you eat parts of animals or animals that other people don't eat, it makes you a more powerful person – The power

– Mhmm – We gotta go into this, you said the fried crab? – [Ernest] Yes, crack it open, dip it into the butter Normally, it would be the same way as this is done, – [Cliff] Yeah – with the crab legs, but it's fried so you'll have to dip it – Thank you sir

– [Tamekah] Oh, OK – Oh wow – Oh damn – Wassup? – Wait, wait, wait, wait (Cliff and Tim exclaim excitedly) OK

– Hold on, hold on Chef that butter sauce is crazy What!? – Actually we was playing around when we actually made that We was playing around – [Tim] Really!? – [Ernest] So that's fried crab leg

– [Tim] That seasoning is good, dog – [Cliff] Oh my gosh – And I had one of my friends try it, 'cause I'm not a big fan of seafood – [Tim] What, what? – Wait a minute, wait a minute, wait a minute, wait a minute – Oh my goodness

– Hold on, hold on – We were talking about this in the car! – Let's take a 20 second How are you not that big a fan of seafood and you're getting flavors like this? 'Cause I got good friends around me that taste test for me – [Tamekah] Taste testers, yup – [Ernest] Yeah, no, I don't eat it

– Word!? – Yeah, I like soul food I started with soul food – [Cliff] OK, you started soul food – [Ernest] Yes – [Cliff] And it was out of your home

Those steps that you took from cooking in your home to here Can you talk a little bit about that? – [Ernest] I got the name actually from my mom and my dad – [Cliff] OK – They had a restaurant out Lower Merion, so I said, "Mom, cook the food for me so I could sell it," so she was doing it It worked, I didn't have many customers in the beginning

So then she told me I had to start making it myself, which I did, and I just got better and better, grew, and then I decided to buy body crabs, the bushes, the blue claw, and then one day I posted it and I was just gonna make them for myself, just to see if I could cook 'em – [Cliff] Yeah – [Ernest] I sold the whole bush, without me even tasting one Started getting customers outside the city, all the way from West Coast is coming here, and you know it got too big for me so I had the staff in my house and it just took off – [Tim] That's dope

– It was amazing for me (chill techno music) – Can you talk about how community, whether it's on the block or whether it's on social media, has affected all of your businesses? – Yeah, just to go off what we were talking about earlier, I feel like one of the main reasons why people that are taking their career into their own hands, why we pop off, is 'cause you have the support of people around you, and you have people that wanna see you win, you know what I'm saying? So all they can do is just show you love and they want you to win, so collectively we all win – Yeah – In my community, a lot of people wanna see people who look like them do well, and they become your champions And yeah we had a lot of haters, but we get a lot of support because people are like, "Dang, you're a black woman, you're selling Asian food, and that's crazy

That's what we wanna see You're taken over a market that's not really taken over by people that look like us" And I've gotten a lot of support from that end – My community, of course, is this neighborhood I'm from North Philly

I affect a lot of people on my block I gave people jobs on my block My community is definitely effected big, 'cause when you walk a couple blocks down, it's drama, it's the extra stuff, but when you come here, for us it's hard to find a business with a bunch of young brothers It's just brothers in here To being positive and trying to help build something bigger, to a franchise, to different cities and states

I get it from here My hustle is from my community – Hell yeah, what you just talked about, the flip from a negative to a positive Y'all overcome those things and you have a situation like this, it's a positive outlook on this community It's a positive outlook in this city, and there's something that needs to be talked about a little more

Which is why I'm trying to bring cameras into places like this Let people know that, hey! This is the American dream You might not be familiar with North Philly, but you should, and not only should you, look at this This is as positive as we can be – It's worth it at the end of the day

It's worth it – Ooh hold on Wait hold on I didn't try that – [Tim] You over there talking too much bro I was like, it's getting cold

(everyone laughs) (love music) – You know how tender these are? He's like, "I wouldn't know" – He's like, "Yeah, and?" – [Cliff] Nah, this is delicious Chef, once again this is amazing, I wanna thank you so much for allowing us to just showcase what you got going on in North Philly Before we leave, I wanted to see if it's OK, can I get a selfie with everybody? – [Tamekah] Yeah – Of course

– [Cliff] Let's do it – I guess – Let's break the internet (Tim laughs) – Aight, you ready? One two (camera click) Beautiful, that's perfect

Thank y'all so much – [Tim] Thank you – [Cliff] That's fire (bouncy techno) (beep) – His talents know no bounds and his ability to connect with the viewers– – Come on man, you gotta say it the way I wrote it bro Sexiest, most talented– – And his ability to connect with viewers– – Come on bro, you gotta, he's shiny

You gotta get 'em, yeah there you go Posture OK cool

– Not to mention – Hold on, hold on I'm not hearing it You gotta, you gotta No, no trust me, trust me

– [Sound guy] I've been doing this a long time man I know, I know but I have headphones I have headphones at home and I have an ear for this I have an ear for this, trust me, trust me, trust me, trust me, trust me, trust me (bouncy techno) – [Cliff] Thank y'all so much for watching Instachef on Thrillist

Be sure to like and share this video, and follow us We'll see you next time I'm trying to get some more of this shrimp What's good? – I'm down for the fries – Come on let's do it

(Cliff laughs)

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