Sitting with us at the table, Chef Charles Bell.

Sitting with us at the table, Chef Charles Bell.

Enjoy our conversation.

Enjoy our conversation.

Take a seat, get comfortable because it's time to stay a while.

Take a seat, get comfortable because it's time to stay a while.

I am your host Tommy Vincent, and.

I am your host Tommy Vincent, and.

I am joined by Chef Charles Bell.

I am joined by Chef Charles Bell.

How you doing today, Chef.

How you doing today, Chef.

Well, I'm blessed. Thank you for having me.

Well, I'm blessed. Thank you for having me.

Jeff absolutely so, chef and I had an opportunity to do our signature brunch that we do every year at the Super Bowl. Stay a while, breaking bread.

Jeff absolutely so, chef and I had an opportunity to do our signature brunch that we do every year at the Super Bowl. Stay a while, breaking bread.

With the vincents.

With the vincents.

Absolutely and.

Absolutely and.

You put your foot in all the food. So talk about this menu that we prepared well.

You put your foot in all the food. So talk about this menu that we prepared well.

First before, I just want to say thank you for choosing me as this your chef, Thank you for having me on the show. Still riting Cloud nine, adrenaline is slowly Stephen, But yeah, this menu was I kind of was the best way for me to collaborate with you, to kind of push your message of family legacy building.

First before, I just want to say thank you for choosing me as this your chef, Thank you for having me on the show. Still riting Cloud nine, adrenaline is slowly Stephen, But yeah, this menu was I kind of was the best way for me to collaborate with you, to kind of push your message of family legacy building.

And I think that this menu was something that.

And I think that this menu was something that.

Was able to introduce myself to the guests without me having a formerly come to every table and show face. All of the recipes were deeply rooting in my family. It's actually a coincidence today is the fifth anniversary of my grandfather passing.

Was able to introduce myself to the guests without me having a formerly come to every table and show face. All of the recipes were deeply rooting in my family. It's actually a coincidence today is the fifth anniversary of my grandfather passing.

So the menu, the event, the week, that interview.

So the menu, the event, the week, that interview.

Has all had a special place in my heart, especially the timing. And like I said, God doesn't make mistakes. But we were all here for reasons. Five years ago was one of the worst days of my life. And today I'm sitting here with you, amongst all these beautiful people, telling my testimony.

Has all had a special place in my heart, especially the timing. And like I said, God doesn't make mistakes. But we were all here for reasons. Five years ago was one of the worst days of my life. And today I'm sitting here with you, amongst all these beautiful people, telling my testimony.

So let's talk about foods, food and how you made your way into the kitchen and on the tables as a professional chef.

So let's talk about foods, food and how you made your way into the kitchen and on the tables as a professional chef.

How did that happen?

How did that happen?

Professionally? My career began about twenty twelve. I was done dishwashing at my family's restaurant. And you know how it is working with family. It's good when it starts, but you know, with family, so being at home and then working together kind of wore it self out, which kind of pushed me towards kind of figuring out what I wanted to do next. And education has always been a big part of my family, so I knew that although school traditional school wasn't my route, there was something in the educational world that I can find and it was culinary school. So upon enrolling in culinary school, I did that for two years completed that went back to my family's restaurant, and from that point on, I knew that I wanted to take it further than what I was exposed to, So I took a leap of faith and started applying for jobs across New Orleans. I worked at several hotels and restaurants just to kind of get my feetway. I kind of came up with the decision that I wanted to be my own boss, and that's when I decided to take another lead faith and start my own business. I did Priva catoring for about a year in New Orleans and I decided to move to Las Vegas.

Professionally? My career began about twenty twelve. I was done dishwashing at my family's restaurant. And you know how it is working with family. It's good when it starts, but you know, with family, so being at home and then working together kind of wore it self out, which kind of pushed me towards kind of figuring out what I wanted to do next. And education has always been a big part of my family, so I knew that although school traditional school wasn't my route, there was something in the educational world that I can find and it was culinary school. So upon enrolling in culinary school, I did that for two years completed that went back to my family's restaurant, and from that point on, I knew that I wanted to take it further than what I was exposed to, So I took a leap of faith and started applying for jobs across New Orleans. I worked at several hotels and restaurants just to kind of get my feetway. I kind of came up with the decision that I wanted to be my own boss, and that's when I decided to take another lead faith and start my own business. I did Priva catoring for about a year in New Orleans and I decided to move to Las Vegas.

I came to Las Vegas about July of twenty nineteen.

I came to Las Vegas about July of twenty nineteen.

And from there I did social media where I was selling food out of my home basically, so again home food, I kind of have a recurrent theme going on. So with that, through social media, I was able to network with a few local athletes and celebrities where I became a full time personal chef. So I've been doing that since twenty nineteen. And in the midst of me being able to do that, I was able to venture out to do a fitness mil plans, a full service catering company, and I actually have a food truck that'll be open in the next two months.

And from there I did social media where I was selling food out of my home basically, so again home food, I kind of have a recurrent theme going on. So with that, through social media, I was able to network with a few local athletes and celebrities where I became a full time personal chef. So I've been doing that since twenty nineteen. And in the midst of me being able to do that, I was able to venture out to do a fitness mil plans, a full service catering company, and I actually have a food truck that'll be open in the next two months.

What's the name of the food truck.

What's the name of the food truck.

The name is pending, but the working title now is Rule, which is an ode to my New Orleans Creole Cajun heritage. Basically, a rule is the foundation of typically your favorite New Orleans food, no matter what dish it is, whether it's seafood, whether it's beat meat, vegetables, a rule holds it all together.

The name is pending, but the working title now is Rule, which is an ode to my New Orleans Creole Cajun heritage. Basically, a rule is the foundation of typically your favorite New Orleans food, no matter what dish it is, whether it's seafood, whether it's beat meat, vegetables, a rule holds it all together.

And I kind of feel that that encompasses what my food is. Whereas the food is there, but the real experience is being able to share with other people. And I think that kind of what had me gravitate more towards our brunch yesterday was yes, the food was great, but to be able to have a family setting and then be able to make such an expansive community condensed down to seventy two people where we were able to connect the network and there's different parts of life, people have different stories and different messages. But the underlying theme of everything, I believe was just like the name of your show.

And I kind of feel that that encompasses what my food is. Whereas the food is there, but the real experience is being able to share with other people. And I think that kind of what had me gravitate more towards our brunch yesterday was yes, the food was great, but to be able to have a family setting and then be able to make such an expansive community condensed down to seventy two people where we were able to connect the network and there's different parts of life, people have different stories and different messages. But the underlying theme of everything, I believe was just like the name of your show.

Stay away, Yes, and it's a family. You know, where we're friends.

Stay away, Yes, and it's a family. You know, where we're friends.

We meet in public places, but when you are lost and one into your home, they become your family.

We meet in public places, but when you are lost and one into your home, they become your family.

And I've always felt that if I allow you.

And I've always felt that if I allow you.

Into my home, you're by family, so there's no asking to where's the restaurant?

Into my home, you're by family, so there's no asking to where's the restaurant?

Like can I use this?

Like can I use this?

If you're into my home, I've allowed you into my life with my family, so you're a part of it as well.

If you're into my home, I've allowed you into my life with my family, so you're a part of it as well.

I couldn't agree more.

I couldn't agree more.

And that was beautifully put in regards to you know, really establishing when you're in my home you are family because you're right, you just don't let anyone and everyone come into your home.

And that was beautifully put in regards to you know, really establishing when you're in my home you are family because you're right, you just don't let anyone and everyone come into your home.

What would you.

What would you.

Say, is your signature dish?

Say, is your signature dish?

Okay, so my personal signature dish, which gives me a sense of nostalgia, would be my gumbo.

Okay, so my personal signature dish, which gives me a sense of nostalgia, would be my gumbo.

Oh so wait a minute, chef, Why ain't getting no gumbo since I've been here? Now that's just signature dish and I'm family. Now, how come I have not had any gumbo?

Oh so wait a minute, chef, Why ain't getting no gumbo since I've been here? Now that's just signature dish and I'm family. Now, how come I have not had any gumbo?

Because I was gonna use that entice you to come back. Yeah. So, like I said, it's.

Because I was gonna use that entice you to come back. Yeah. So, like I said, it's.

Now that I'm able to share my message and share my story with everyone. We built the comfortability where I'm able to share those things that are very special to me.

Now that I'm able to share my message and share my story with everyone. We built the comfortability where I'm able to share those things that are very special to me.

Gumbo is a very intimate dish for me, and it.

Gumbo is a very intimate dish for me, and it.

Requires a specific taste because everyone has certain preposence, even with me being back home. Some people like it thicker, some people like it thinner. So I felt that with the gumbo with the message, that it would have spoke for New Orleans, but it wouldn't have been able to speak for me because I wasn't able to introduce myself and give my story before giving you such a tradition in New Orleans dish.

Requires a specific taste because everyone has certain preposence, even with me being back home. Some people like it thicker, some people like it thinner. So I felt that with the gumbo with the message, that it would have spoke for New Orleans, but it wouldn't have been able to speak for me because I wasn't able to introduce myself and give my story before giving you such a tradition in New Orleans dish.

Whereas the menu that we.

Whereas the menu that we.

Chose, whether it was the prof fish pies, the whole red snapper, the tomahawk, state.

Chose, whether it was the prof fish pies, the whole red snapper, the tomahawk, state.

Don't start, I'm hungry. I'm hungry.

Don't start, I'm hungry. I'm hungry.

So I felt that better encompasses me where it gives you a hint of New Orleans, but it also allows you to see the versatility and the dedication that I've given.

So I felt that better encompasses me where it gives you a hint of New Orleans, but it also allows you to see the versatility and the dedication that I've given.

To my crack.

To my crack.

Yeah, no, it was. It was one hundred evident.

Yeah, no, it was. It was one hundred evident.

Thank you and your craftsmanship, your skills, and also your professionalism. And I definitely know that the event was a huge success as a result of that. So we were able to come together and collaborate in a way that allowed for both of us to shine, which I'm personal that is how I personally feel in regards to there's enough room for everybody to shine. We don't ever have to be in competition with one another. We had the ability to compliment one another so that we're all successful in the things that we do. And so I enjoyed working with you because at no point in time did it feel like there was my way or your way, or where we were in some type of competitive space. It was working together, absolutely, and I loved it.

Thank you and your craftsmanship, your skills, and also your professionalism. And I definitely know that the event was a huge success as a result of that. So we were able to come together and collaborate in a way that allowed for both of us to shine, which I'm personal that is how I personally feel in regards to there's enough room for everybody to shine. We don't ever have to be in competition with one another. We had the ability to compliment one another so that we're all successful in the things that we do. And so I enjoyed working with you because at no point in time did it feel like there was my way or your way, or where we were in some type of competitive space. It was working together, absolutely, and I loved it.

I mean, it was an enjoyable experience.

I mean, it was an enjoyable experience.

Thank you, Thank you.

Thank you, Thank you.

Working in the kitchen with an amazing woman has been something I've done my whole life. I was three four years old, following behind my mama trying to steal a recipe. So I was quite comfortable assuming my role in my position as assistance to you.

Working in the kitchen with an amazing woman has been something I've done my whole life. I was three four years old, following behind my mama trying to steal a recipe. So I was quite comfortable assuming my role in my position as assistance to you.

You are amazing.

You are amazing.

You were not an assistant to me. We were working together. That is that is not described this scenario.

You were not an assistant to me. We were working together. That is that is not described this scenario.

Excuse let me rephrase it, working in conjunction with you. Yes, it was, like you said, it was a collaborative effort.

Excuse let me rephrase it, working in conjunction with you. Yes, it was, like you said, it was a collaborative effort.

But just me being me, I was soaking up everything you know, just the knowledge that you've shared, just from you interacting with your family, just from you being able to multitask and handle things here on the strip while also coming to prepping the kitchen with me. It was truly humbling just to see that not only are you able to be supermom podcast host, awesome wife, but you're a phenomenal chef. And like I said, I've grown up seeing wonderful woman in the kitchen.

But just me being me, I was soaking up everything you know, just the knowledge that you've shared, just from you interacting with your family, just from you being able to multitask and handle things here on the strip while also coming to prepping the kitchen with me. It was truly humbling just to see that not only are you able to be supermom podcast host, awesome wife, but you're a phenomenal chef. And like I said, I've grown up seeing wonderful woman in the kitchen.

And so this was home for me.

And so this was home for me.

As soon as I left, I called my mom so chef.

As soon as I left, I called my mom so chef.

One of my favorite moments at the brunch was when we had the opportunity to bring up criscal Hall and give her her flowers. Yes absolutely, And I remember when you know, we had her book Care of Flowers, and then we had the big box yes from Elf. Yes, And in that box we had the power Grip primber and I remember with the glow Reviver lip oil, just really thinking is she really going to use these products? And for me it wasn't. Then I thought, it's not even about that. For her, it's the fact that ELF cared enough to care about her and to give her this gift box, and it gave me the opportunity to speak into the beauty of who she is as a person on the inside. And then knowing that she had these products that she can actually utilize. And this is what I learned from my daughter, because when it was all said and done, she said, I wanted that box. Why'd you give that box to her? That's their new product? And I'm like, okay, hadassa. First of all, we were honoring prim the whole and that was not your moment, that was her moment. But I realized that Principal Hall got some good stuff in that box.

One of my favorite moments at the brunch was when we had the opportunity to bring up criscal Hall and give her her flowers. Yes absolutely, And I remember when you know, we had her book Care of Flowers, and then we had the big box yes from Elf. Yes, And in that box we had the power Grip primber and I remember with the glow Reviver lip oil, just really thinking is she really going to use these products? And for me it wasn't. Then I thought, it's not even about that. For her, it's the fact that ELF cared enough to care about her and to give her this gift box, and it gave me the opportunity to speak into the beauty of who she is as a person on the inside. And then knowing that she had these products that she can actually utilize. And this is what I learned from my daughter, because when it was all said and done, she said, I wanted that box. Why'd you give that box to her? That's their new product? And I'm like, okay, hadassa. First of all, we were honoring prim the whole and that was not your moment, that was her moment. But I realized that Principal Hall got some good stuff in that box.

So it was an amazing moment for us to have together.

So it was an amazing moment for us to have together.

Absolutely fast. I gave me some Valentine's Day gift idea.

Absolutely fast. I gave me some Valentine's Day gift idea.

Yeah, yeah, yeah, now you know what to get.

Yeah, yeah, yeah, now you know what to get.

Your fears exactly. Yes, absolutely, thank you.

Your fears exactly. Yes, absolutely, thank you.

El So, I had one final question for you, Yes, what dish best describes your personality?

El So, I had one final question for you, Yes, what dish best describes your personality?

And why?

And why?

I mean, I would say it would have to be.

I mean, I would say it would have to be.

A king cake.

A king cake.

A king cake, yes, and I'll explain it.

A king cake, yes, and I'll explain it.

So a kin cake if you're not familiar, it's basically a pastry role that is season on in New Orleans, West, covered with a lot of iceland and sugar, and it's very flamboyant and extravagant, which is what I kind of get told my personality is. I'm told I kind of take in the room when I enter, but inside of it, it's just the centiment low and it's something very familiar and comfortent. And I feel that perfectly encomferences me because on the outside looking in, I am a lot, but once you get to know me, you see that I'm very centered and I'm very family oriented. I'm very big on legacy, history and community where that Yes, I am a very big personality, but I try to get the lights that I can shine it on others, and especially whether it's my staffing, whether it's my family. I always have the sense of community. No matter how far I go, I always have to come back home. And that's something that I feel that a kin cake kind of does. No matter where you are in the world, if you have a kink, you got to automatically go back home, especially for me, so that would be my sole Okay.

So a kin cake if you're not familiar, it's basically a pastry role that is season on in New Orleans, West, covered with a lot of iceland and sugar, and it's very flamboyant and extravagant, which is what I kind of get told my personality is. I'm told I kind of take in the room when I enter, but inside of it, it's just the centiment low and it's something very familiar and comfortent. And I feel that perfectly encomferences me because on the outside looking in, I am a lot, but once you get to know me, you see that I'm very centered and I'm very family oriented. I'm very big on legacy, history and community where that Yes, I am a very big personality, but I try to get the lights that I can shine it on others, and especially whether it's my staffing, whether it's my family. I always have the sense of community. No matter how far I go, I always have to come back home. And that's something that I feel that a kin cake kind of does. No matter where you are in the world, if you have a kink, you got to automatically go back home, especially for me, so that would be my sole Okay.

I love it.

I love it.

Listen, if that's what you say, then that's what we believe because you know you better than any of us too. Absolutely so I am grateful, pleasure I am it's nice to be able to thank you. I have extended this gratitude to you, but now it's just you and me, and I'm really grateful.

Listen, if that's what you say, then that's what we believe because you know you better than any of us too. Absolutely so I am grateful, pleasure I am it's nice to be able to thank you. I have extended this gratitude to you, but now it's just you and me, and I'm really grateful.

I just want you to know that you allowed.

I just want you to know that you allowed.

For us to really do something special here and I could not have done it without you, So thank you very much. Yeah, absolutely thank you.

For us to really do something special here and I could not have done it without you, So thank you very much. Yeah, absolutely thank you.

God stay als,

God stay als,