Culinary Magic with Chef Robert Kimbrough: The Raider Claw Phenomenon
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Hi, this is Leah Crawford.
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And I'm Rhonda Nolan.
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Welcome to the Let's Talk with Leah and Rhonda show. We're here for you and we're ready to go.
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Let's do it!
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Good morning Las Vegas. It's a beautiful Saturday morning and it's finally warm outside. Yes, Mother Nature no longer is having her temper tantrum. She is all is well. All is well. I was so tired of wearing my winter coat I didn't know what to do. I mean it's April. Just last week, right? Yes. Just last week. Well, first of all, Rhonda, welcome back. We've missed you. Thank you. I missed you all too. But I want to say something very special to you. Congratulations. Thank you very much. Congratulations on becoming a member of, you know, just being a lovely lady of Delta Sigma Theta Sorority Incorporated.
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Thank you very much.
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Welcome to the D9 family. Thank you. Thank you. And I am so excited. I mean, I almost cried. I did. I cried. And we held it down because I knew, you know, I'm glad that you are now a member of the D9 family. Thank you, thank you and thank you for holding down the show for me the last couple of weeks when I wasn't able to be here, but I am back! Oh, it was it was interesting, but we did it. We did it. And I'm glad you're here now. We got you know, we got some amazing things going on today in the studio. I don't even want to waste time on our stuff. Today in the studio, um, we have somebody exciting. So, I'm excited about We all love the Raiders, right? We are Raiders fan. We are the Raiders. So real easy when you go to your Instagram page I want you to look up the Raider claw the Raider claw When you see this food because I because I'm like the Raider claw. What is this? I look I was like, oh, oh Well in the studio we had just the engine behind the Raider. Yes, ma'am. Mr. Robert Kimbrough. So first of all, you know Introduce yourself because I people don't see you all they see is the food. I mean All they see the truck in the food. Yes, yes a mastermind behind the mastermind, but the food. Yeah. Yeah. My name is Robert Kimbrough
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I'm from Memphis. So, you know, I've been doing this for a minute. So, you know, I just like I just like I just love cooking you love cooking. Yes. So, how did you okay Raider Claw? How did you come I came up with that one night? Just just thinking like man What can I do out here to make a household name for Las Vegas? And then they started talking about the Raiders was coming here. So I was like, you know That's cool. You know what? I'm gonna do. I'm gonna do something called the Raider Claw Huh? What kind of food I'm going to do? That's what I was just kept on thinking like I'm going to do something crazy because I want to bring fine dining concept to a food truck. So that's how I came up with the whole thing with the design of the plates, the flavors, the seasonings, all that. It took me like three days to make all the seasonings and the sauces the way I wanted, but it turned out good.
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It did.
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And people out here love it. Absolutely. Absolutely. Where are you located? I am at
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the Centennial Hills Hospital parking lot and sometimes I do events. It just depends on where the event is hosted at. So tell me, how long have you been a chef? I've been a chef since I was like 15. Okay. Doing like fine dining like at that age, it was crazy because I used to work in yacht clubs and stuff like that. So I was just always the chef, the chef liked it, me. So I was like, you know what, when I get a little bit older and get ready to get out of school, I'm going to figure out how I can just go to like La Corte en Bleu or something like that. That was out in Pittsburgh. So I just kept on working hard and started learning a lot, a lot from these great chefs that I was under. They don't make them like that no more. No. You know some of these guys don't even know that you know the lingo of a chef so I got taught the right way and then when I went to school I just blew all my teachers out the water they just started no you need to go here and sending me overseas and sending me there and I was just like okay
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this man has been overseas cooking cooking for the best. Okay, and he is sitting here in Centennial Hills parking lot. Okay, so oysters. Because you have these grilled oysters. No, seriously though. From what I understand, people don't make it home with them. Nope.
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They don't make it home with them. I called my boy.
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You know who I'm talking about.
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Right, right, right. I called him. I said, hey man, how much oysters? He said, man, you make a home three dozens.
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Didn't make it home.
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Three dozen.
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But you know, they're easy to eat, and they're kind of small. So I could see the three dozen being eaten so quickly. So tell me, how do you prepare your oysters? Because I like oysters.
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So what I do is I season them first. I get fresh oysters. So I get my fresh ones, crack them, whatever, whatever. And I put cheese on mine and my seasonings, and then the garlic butter. And then when I grill them I just sit there and let them steam too. I got my spray bottle so I'm making them steam. You don't really want it to be too charred. You want it just to cook the meat until it's puffy. So I just you know I brought those oysters to the menu because a lot of people last year was talking about oysters and how people grill oysters. I said man I make the best oysters in the world. He does. I just made them.
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I have never had oysters with cheese so I'm very intrigued. Oh my god. I've had char grilled oysters because that's a big thing down in New Orleans. Yeah. And it's a restaurant down there that serves them and they're fantastic. But I've never had it with cheese so I'm gonna have to check yours out. Mm-hmm. But what really interests me on your website is the king crab and the fried lobster tail and the snow crab
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legs. Tell me more. Yes. And see we eat. So I got the king crab my fried king crab Those are really good though actually so I do two different type of fried crab. I do snow crab whole fried I brought that here because I've never seen nobody out here doing that and none of these seafood restaurants That's why I brought that here and then the king crab is this that's the best of the best Oh, I know, but the Raider claw baskets are good though the Raider Claw baskets. We have our Loaded Raider fries as well. That's very, very good. The Loaded Raider fries are real good, actually. And then the lobster tails, man. I make the best lobster tails out here, too.
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I'm so glad you make fried lobster tails, because Joe's Prime Rib and Seafood and the farm shops used to have fried lobster tails. They had it on their menu for a long time. And my mother used to order them all the time, but they took them off the menu. So now that I know you have them, I will be pulling up to your truck with my mother, getting some fried lobstertails. Let's talk about these salmon nuggets.
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Oh, they look so good.
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Oh, salmon nuggets is fire too. When I opened...
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All right, I'm getting hungry.
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It's 8.30 in the morning.
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When I did the...
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Really?
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It's 8.30 in the morning.
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When I did those salmon nuggets, I never seen nobody doing that either out here. So I brought those to the menu too. And then this couple, this is just a little story. This couple came up and said, Yeah, I invented the salmon nuggets, the fried salmon nuggets. I said, Wait, I never seen you doing those salmon nuggets like this. I'm from down south. So we fry all the fish. So I don't think you made this up. I think you just came here and lucked up that they was on this menu.
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I have never seen I have traveled the world. I've eaten at all types of restaurants, five star restaurants and in the whole restaurant, hole in the wall restaurants. I've never seen a salmon nugget, ever. I've seen a catfish nugget. I've never seen a salmon nugget. Yes. So I don't know what he was talking about.
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Well, you wanna know what sandwich we gonna know. We gonna find out real quick. We're gonna find out. So what times are you, okay, how you're in Centennial Hills Hospital's parking lot. And what time are you there?
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So I get there around like 4.30 and now I'm going to start staying open late. I normally close at 8.30. From 4.30 to 8.30. But I'm going to start closing at like 9.30. Start staying open since it's going to be the summertime. And also I'm going to make it a little bit cozier out there. I'm going to put some tables and stuff out there too.
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So I'm going to stay open a little bit later now. Ladies and gentlemen he also has shrimp, crab cakes, he has a lot of great stuff so if you... Do I need to order my food
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beforehand? Well you can you can go to my website which is theraderclaw.com you can order there and order ahead or you can just place your order at the window either way you want to do it or you can just call me. I'm a friendly guy so I might take your order over the phone if I can trust you because somebody ran off on me before.
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Oh boy. I know I promise you I promise you when I order I'm gonna have to order the food because it's a hike to get across town. Yeah and that's what I told I was like y'all this is what we're gonna do because we got to find somebody. Well I'm glad you're gonna have the tables out there because we live on the other side of town so to travel over there and then have to travel back home to eat you should see me trying to map it out like who do I know that lives by Centennial Hills Hospital so when I get the food I can take it there, eat the food, but sit down and relax because I know I'm going to be full. I might want to go back and get some more, I don't know. So let me ask you this, had you started this business prior to COVID?
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Yes, I did. Yes, I started off when COVID just hit so I was like, damn, I'm going to be down for a minute since I got these food trucks and but then I was like you know what I'm still gonna just like wait it out until they start letting people out and to do it and then I just started
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going out. And you and that was and you did pretty well because people needed to eat. Yes. And they wanted to go outside. Yes. Come pick up their food and go back home. Yes. Yes I did actually really good when I first opened up. The Raider Claw. Remember yeah The Raider Claw. The Raider Claw. So you're on Instagram because I saw you on Instagram. Yes. Instagram, Facebook too?
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Yes, ma'am.
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What's the other one? TikTok?
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I'm on TikTok too. I just started doing a little TikTok. I'm not really the social media type of person, so I'm just starting to do this too.
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You're not really social media, but last time I looked at your Instagram page, it was like
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6T. I was sitting there, I was like, who is this?
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Who is he?
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So let me ask you a question. For any entrepreneur out there, because a lot of entrepreneurs listen to our show, if they were interested in starting a food truck, can you give them a kind of a little idea about what that looks like?
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I'm going to keep it real with you. OK. Man, this food truck industry out here is just like, kind of like, crazy. So one, get all your license and get all your stuff straight, because they're not playing about that. Make sure you just go by the books and do it like that because it is hard out here I don't seen guys open up a food truck six months and miss closed Because of the concept or just they just didn't I don't know if they just didn't go out enough or whatever So it is kind of hard because Las Vegas is not really a food truck culture type of place With all these high-end restaurants, so they block in the food truck people to really make money now so I seen that transition start happening when they opened up everything so I'm like man it's like you can't really pull up or you know it's just it's hard just keep keep focus I'm gonna say that and just if you're gonna do it come up with a good concept because that's what's gonna get you in the door because I was scared at first I ain't gonna lie I was scared cuz I don't know people around here. I don't know if they're gonna like my cooking. I never cooked out here in these hotels or nothing like that so people could know my skills. What made
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you come from Pittsburgh? No I came from Memphis. Oh from Memphis. You came from Memphis. I'm surprised you don't do barbecue but anyway you came from
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Memphis to Las Vegas. What brought you to Las Vegas? Well I actually came from
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Seattle then came to Las Vegas. I was just traveling for a minute just to see where I wanted to be Mm-hmm. I have family out here and I just came out here. I really was supposed to be living in Thailand. Oh, wow
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Yeah
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I just decided to come to Vegas instead
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So how much does a food truck cost if I'm buying it brand new and how much does it cost if I'm buying it used?
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Well, I get my stuff built from out of town, so it's kind of different because these guys around here, I don't know what their market is on their food trucks or use. But in reality, we need to start doing our own food trucks so we can know that because you got to go to all these other different people that makes these food trucks and I don't know what their prices is. I go to Portland.
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Okay, so Portland creates yours for you.
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Remember Portland has Portland is big in food trucks.
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Right?
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A lot of a lot of culture there. The cultures there are big in food trucks. I know several people to have food trucks here and they travel so they do some months here in Las Vegas and then they travel to other places around here to different food
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festivals and stuff to make sure they're working all year
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round.
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Yeah.
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Well, you're listening and let's talk with Leah and Rhonda. I am Leah Crawford. I am Rhonda Nolan, and we are sitting here with the Raider Claw King.
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Hey. Yes. Hey.
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Chef Robert here. Yes, Chef Robert. Chef Robert, for all you seafood lovers, especially if you're in the northern part of town, swing
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by Centennial Hospital and see Mr. Robert and try a claw or two.
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Right, so you're open every day of the week?
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From Tuesday through Saturday, and now I'm gonna start opening up on Sundays for brunch times. So it's gonna be a little bit of soul food, a little bit of something different on the truck on Sundays.
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That's cool. Are you the only chef on the truck?
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Yes.
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Really? Yes, so I do everything. I haven't found nobody that I can really trust. The people that I tried to hire to be chefs. That was like, it wasn't making a flavor the way I wanted them to do it. So I can't I can't mess up the brand yet. This far in, I have to wait till I get to brick and mortar to start really like having other chefs to do other things and stuff like that.
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So do you have a cashier or an assistant? Yes. Yes. Yes. Yes.
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And I try to put on a little show and do a little fire flipping and all that, you know, try to keep it jazzy That's fantastic, I mean being a chef is a great career
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For people who love food, you know, because it's it's more than just a chef now, you know chefs have TV shows And yes, they're traveling and they're doing all types of things So it's it's big business. And chefs with international names are really big business here in Las Vegas because they have the opportunity to open up brick and mortar restaurants in several different hotels. So it's a beautiful thing. It's a beautiful thing.
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So, all right, now is your goal to go to keep your food trucks and then one day open up
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a brick and mortar?
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Yes, yes. I do want to open up the brick and mortar soon, actually. I'm trying to work that out right now. So that's my next plan because the Raider claw belongs in a restaurant Yeah, because it's how it is what I projected it was going to do it need to be in a restaurant because I want to make like a Seafood authentic seafood type of five-star, but you know at that good price Mm-hmm type of restaurant friendly kid friendly, you know stuff like that. So I want to go to brick and mortar. That's cool.
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I'm excited. I'm very excited. I'm excited. The food is amazing. The food looks good. It tastes good. It tastes good. You can taste the love in the food. Thank you. Thank you. I'm excited. So I know when I go back and I talk to the folks at the NFL and we're talking about Super Bowl next year, I will be telling them about your food truck. I appreciate that. And bring them out there. Bring them out. Bring them out. Bring them out. Let them see, look here, this is what we have to offer. And he'll cater. I do cater. I was going to ask you about the catering. You do cater as well. So that is fantastic. We could call you what a week or two in advance, place our order, and then you would show up with it hot and ready. And we would be able to eat in Leah's backyard at her pool. Some lovely crab and some salmon and some fried lobster tail and some loaded fries and everything else you have on that truck. It's going to be absolutely amazing. You know food excites me. I get excited about food. I don't get excited about a lot of things but food and I like good food. I do, I like good food. I like good food. For you entrepreneurs out there who are considering a food truck, you need to have all your ducks lined up in a row. Leah and I tell you all the time that you have to have your paperwork together, you have to have your licensing, your insurance, and all those fun things we've been preaching to you for the last two years, you've got to have those together so that you can perform. Because I know that at certain facilities or properties, like at any park and rec facilities, if anybody goes in and has a festival and they want to hire your truck, you have to have your license in the city of Las Vegas to even participate and you have to go on a list. So if you are a promoter and you do events in festival ground areas, you know public park areas of Las Vegas, they give you a list of vendors who are available and approved to use when you are on their property. Well, the interesting thing is, because there's so many different jurisdictions here, right? Yes. So you have to know where you are. Yes. All different licenses. All different licenses, right? So we talked about that. We talked about having your Las Vegas City license, your North Las Vegas license, your Henderson license. If you're going to be rolling around, don't forget about your unincorporated Clark County and then your state of Nevada license, you have to have all of those licenses if you want to pull your truck up and do business. Yes,
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yes, yes, yes, yes. Go buy the books because they ain't planning. They changed a lot of laws in the health department. So just stay safe and keep people safe.
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No, well you really have to, and the funny thing, well not funny, but our legislative session is going on now. So a lot of things are changing and you really have to stay on top of because they'll just you know try to try to tell you anything. But you want to know, just go to the governing body because not only that, but then the fire department, I know you have to make sure that you're past the fire department because it's a safety hazard. So you want to make sure that all your licensing is in order and don't get frustrated. Yes. Don't get frustrated. Just understand. OK, so explain to me and everything is in writing somewhere. You have to find out where it's in writing. Right. Where and just go through the check because they have checklists now on most of the documents. Do you have all of these things? And if you don't understand, ask the person that's doing the licensing. That's right. That's the best way. They will answer. That's what I did. They will answer the questions. They will answer every
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question for you. I call them. Trust me. I, hey, they told me this and this and this. Is this legal?
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Oh no, you need to. Okay, thank you. And then depending on what jurisdiction you're in. So again, thank you. You want to know what thank you. Thank you for accepting the invitation. I appreciate you guys. Awesome. Because I know when I first met you, I think I was still licking my fingers. I was like, still licking my fingers. She called me and said, Hey, hey, hey, I'm here right now.
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We've got to have this guy on our show. The food is amazing.
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And I was like, really? Yeah, somebody, they picked up the food, brought it back. And I'm sitting there and I'm looking at my finger. Yeah, I did call you. Yeah, she called me. She said, no, we have to have him on the show. Here's his number right now. You call him right now.
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We must be ready.
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We are calling him. And then after talking to him, he was easy to talk to. Very easy to talk to. And I told him about the cooking class. I know, would you like to do something with you? And he said, absolutely. I would love, would you?
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Okay, got it.
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We got that.
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You know, we got, we have that too. That's right. So for you students in the 100 Black Men cooking class, you will
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be meeting Chef Robert very soon. Yes. Yes. And we will, he'll be teaching us how to make
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something exciting. Make something exciting. I am a five star chef and a sushi chef too. My sushi skills are crazy. Oh, sushi. Yes. I love sushi. Yes. My sushi skills are crazy.
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Well, I love it. I love it. Well, again, I know Rhonda, thank you again. I so appreciate you.
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I appreciate you guys.
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Thank you. And I'm looking forward to all the food I'm about to eat. All the seafood.
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Good seafood.
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Good, good, good seafood.
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Good for your diet. Rhonda, what you got going on this month? What's going on? Well, don't forget the 100 Black Men of Las Vegas Virtual Youth Cooking Class is taking place on Tuesday, the 25th of April. You can go to eventbrite.com to sign up. As you know, we provide all the food for the mysterious recipe that we have every month. It's open to children from 5 until 18. Some of those children that are over 18 that like to participate, that's okay too. Go to eventbrite.com and sign up for the next cooking class.
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Let's see, what else do we have coming up?
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Bison in Vegas.
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Oh yeah, Bison in Vegas is back again. The Bison in Vegas HBCU Alumni Weekend is taking place June 8th through the 12th at the host hotel of the Paris Hotel and the Horseshoe Hotel. We've got a lot of different things planned for people who are coming. This year we're going to have an HBCU Singles event. For all you single people out there that might be looking for love, we're going to have a special event over at Mariposa for you to attend and meet some other HBCU folks from around the world. So we're very excited about that along with our career fair we're gonna have, our golf awarding and all that fun stuff. But yeah you can visit www.bisoninvegas.com for more information. And I also know the Raider Claw, I just wanted to, so if you just tuning in, the Raider Claw Centennial Hills Hospital parking lot. He'll have you'll see the food truck you're going to put some tables and stuff out there. Follow him on Instagram and Facebook The Raider Claw just as it sounds The Raider Claw. You can pre-order your food you can come there and order your food. Yes ma'am. The food is absolutely amazing when you look at the menu, the menu is...
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It's incredible. I'm ready right now. I'm ready to leave the station and drive to Centennial Hills. Is the truck up?
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Yes, that's where I'm going. After I leave here, that's where I'm going.
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Is the truck open? Because I need to follow you to the truck so that I can have an early lunch and have some fabulous lobster tails and crab legs. Oh, I love king crabs. Love them.
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Well, you want to know what? I do want to try to fry a lobster though. I do want to try to fry a lobster.
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I think I do want to try to fry.
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You want to know what? I might have to go get Nasir and we have to go. Nasir, we already going on a ride. Where we going, Ma? We going on a ride. Going on a ride across town. So that we can, you know, just see. Well, thank you again. I truly appreciate you.
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I appreciate you guys.
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Thank you.
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Again, Rhonda, congratulations.
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Thank you so much.
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Congratulations. So it's after April 15th.
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So what happens if I didn't file an extension for my business?
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No, no, no. The extension is Monday. Oh, they extended it. They extended it.
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Because the 15th is today.
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It's Saturday. Today is the 15th. It is the 15th, isn't it?
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Yeah, today is the 15th.
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It's a Saturday.
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Oh, yeah, that's right.
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So the extension is actually Monday. Okay. The extension is actually Monday. So Monday, when we talk about, I got so, you know, I get caught up with food. I get caught up with food. I love the food. Extension. File your extension by Monday but remember the extension is to file not to pay. Okay. If you owe last year you had a liability you want to at least pay what you owe last year unless the situation is totally different and you were making estimated payments throughout the year. Okay. The extension is to file at least file the extension, right? We are still accepting clients. You can contact us at 702-382-5737. Simple to file the extension because we do them electronically and we get confirmation back within 45, I think we're up down to 45 minutes. Okay. So in 45 minutes, we'll know if your extension has been accepted. If you believe that you're going to, oh, you do want to have that check postmarked by April 17. What I can say is this has been an amazing tax season for us and we've worked hard, got our systems down to a science. We're able to file those extensions. We are still taking on new clients. New to Vegas, we're downtown Las Vegas. We provide a broad range of services, tax is just one thing that we do. One thing that we do. We are located on the corner of 6th and Clark, 431 South 6th Street. Again, you can contact us at 702-382-5737. We are not going to be in the office today because we were efficient enough to keep up and to do what we needed to do. But on Monday, we will be there and we will stay there until, you know, as long as people call. And those that know me, and I'll probably be sitting at home by the computer following extensions just to make sure that you don't get that penalty, you know, and then we, and then we start planning them out and work it out towards the end. Next deadline is nonprofits though.
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I was just getting ready to say non-profit.
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Next deadline is nonprofits. Nonprofits are May 15th. So best practice, if you have a December 31st end date, and you've got to make sure that you've got a December 31st end date. Non-profits, best practices, people say, I set this non-profit up, I haven't done anything. Okay, so if you keep on not doing anything, they're going to revoke your status in three years. Best practices, file that 990N. Just file the information return if you're less than, around 50,000, or 50,000 or less, file the 990-N. If you're in the next group, and it goes on from there, because you're doing 990-N, 990-EZ, or a regular 990. What I love about our office is our nonprofit clients, we file every year, because you never know what's going to happen. We like to keep our fingers on the pulse, because once you get the programs going and the money starts coming in, things change. And we need you to be prepared, get ready, stay ready so you don't have to get ready. And they stay ready. So again, Leah Crawford, Crawford Management Group and Rhonda Nolan. Smart Time Agency. Smart Time Agency. I love it, I love it. Photo shoot. Are we still doing executive photo shoots?
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We are, exactly. We have a couple of people who have called in and we need to schedule their photo shoots now that I'm up for air.
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So we will be taking care of that. Also, yeah, yeah, so we are doing those. We on and popping. If you are looking to have your executive photo done and your bio and whatnot, you can reach out to us and we can speak more about it. Okay, all right. So we're doing the whole, we back at it again. We back at it again. Yes, y'all know that's my favorite. Y'all know, she knows photo shoots is my position up like take the camera you know just but making sure that the pictures look professional you look good and you are the best version of yourself with the body because as an entrepreneur you need that that's right and you want to look great with your photo on LinkedIn because everybody's looking every I didn't realize that so somebody's looking they are so you know what I think I'm gonna take my annual down every six months. Cause you know, here we go. Yeah.
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So no, she, here we go.
0:28:06
No Rhonda teases me. Cause she always says, you know, Leah, Leah likes to do it like school pictures. I was like, well, I don't know what school you went to. We took pictures twice a year. So we took, we took spring and fall. So everybody else took pictures once a year and then you got that little card, you know, what you and your teacher and all the students and whatnot. So anyway, you've been listening to Let's Talk with Lea and Rhonda. I'm Lea Crawford. I'm Rhonda Nolan, and thank you for listening to the show this Saturday morning.
0:28:31
Thank you to our wonderful guest, Mr. Robert.
0:28:34
Chef Robert.
0:28:35
And we are on his way to his food truck today to have us some crab. But thank you so much for joining us today. We will see everybody next week.
0:28:43
Thank you.
0:28:44
Talk to you later.
0:28:45
Thank you, guys. Thank you.
0:28:47
Bye-bye. Bye-bye. Bye!
Transcribed with Cockatoo