Timothy Coleman (00:00.078)
Hey everybody, it's Timothy Stone Dancer Coleman. We're here with another episode of the Colors of Sound podcast. I'm so excited today to introduce you to an amazing gentleman who is in multiple types of industries, who has so many things going for him that it's even better for me to let him explain, you know, kind of his past, his path and his trajectory.

Timothy Coleman (00:30.27)
Chef LeVar. Chef, thank you so much for joining us today. Hey, Tim, thank you for having me. Appreciate it. I really, really appreciate you being here. There's so many things to cover because you have accomplished so many things in your lifetime, and I know that from knowing you, the best is yet to come, right? So we're on our way moving forward. So for the audience, I want you to please give us...

a quick introduction to where are you from, where do you currently live, and what do you currently do? So again, my name is Chef LaVar, and I grew up in the South Bronx, moved around a little bit in the Bronx. You know, I had a chance to go to high school and went to culinary school at about 18, 19 years old. And then I started working for some nonprofits throughout New York City.

and doing some Meals on Wheels programs. And I think that kind of started my path to giving back to the community because being able to prepare meals and distribute meals for homebound seniors throughout New York City, both in the Bronx and in Spanish Harlem was really eye-opening for me. And really...

gave me an opportunity to see how food plays such a large part in our culture and just in the overall city and the daily movement of the city. So I started to see how can I give back and the pandemic kind of opened up a, I guess,

Timothy Coleman (02:21.73)
get some chefs along and on board with me. And we prepared meals and we started our first food giveaway in the Bronx on 149th street. And then I had an opportunity to work with some other chefs. And then we did another event in Harlem for Thanksgiving. And we did another event for Mother's Day and they just started to gain some momentum and some popularity too. People was like, hey man, you should start a foundation. We wanna give, we wanna...

You know, we want to do this. So that's really where I am right now. Trying to focus on giving back. Sometimes you see chefs and all you really see is, you know, you just see them on television or you see them on social media. But I want to be a chef that leaves a legacy of philanthropy and giving back to the community. I always tell people, you know, I can't be in my house eating shrimp and lobster.

knowing that there's people out there that haven't eaten all day. So that's, that's the way I look at it and anything I can do to give back. Um, that's what, that's what the next step is. Just finding some ways to continue to give back. So that's really dope, right? Like, I mean, there are very few people in our society, um, who, when they start to experience, um, you know, success, there are very few people who

automatically have it in them innately to immediately start to think about, okay, I'm experiencing this, but now how do I automatically start giving back at the same time? Right? Right. So, so I want to take a step back. How did you even get interested in cooking? Where did that come from? Was that something that was with you as a kid or did somebody come along that you started to see in the kitchen or you experienced in the world and that came about? Like, how did that start?

Well, it started with my mom and my great grandmother. You know, Sunday dinner was a staple in the home and dinner was ready at 3 p.m. You know, we didn't eat dinner at eight, nine o'clock. You know, we ate dinner around the dinner table and we, it was eat your vegetables and you can't get any dessert till you eat your vegetables. You know, so I grew up in a household where one, eating together was important.

Timothy Coleman (04:44.634)
and being able to touch base with one another and kind of decompress with one another and just having that moment of fellowship with family was important. And that kind of started my culinary journey because what kid doesn't love food and cooking with mom and cooking with my great grandmother, I just had an opportunity to be exposed to

food in a way that was also, oh, I'm sorry, also through church, you know, going to church, I spent a lot of time in church. So, you know, after church service, you know, there was always a meal being prepared, you know, so we would come together, we would eat after church and, and every year at church, they would have what was called a international dinner. And since our

Timothy Coleman (05:40.434)
as far as West Indian, we had people that were from Haiti, we had Hispanic members, we had African-American and so forth and so on, that gave everyone an opportunity to bring a dish and we would have about 15 different cuisines representing different regions of the world.

And it was just a really, really good time. And people looked forward to it. Hundreds, you know, some people you don't see them all year, but this one event, you know, something will just show up, you know, but who does that? You know, who does that? And that's, that's the beauty. And that's one of the things that I love about food because food brings people together. You know, you might not see a family member all year, but you can pretty much guarantee that Thanksgiving.

that person will probably be there. So just my mom, my great grandma, they were my inspiration behind food. So that really started my journey with my culinary journey. That's dope, that's dope. So I know that this is the quintessential thing that all chefs hate to be asked, right? What's your favorite thing to cook? What is the thing? Like if somebody said, what are like two of Chef LeVar's like signature dishes? What would you say?

Um, what would I say? I don't know. Um, because, um, I've been asked a lot, um, what do you cook the best? And I felt like if it was only one thing I cooked the best that limits me and puts me in a box. So for instance, if I did, you know, a beef bolognese, um, very well. I'd be just known for that.

But why not be known for beef bolognese and other Italian dishes as far as being able to prepare things in other cuisines throughout the world? I wanted to be versatile and have a repertoire to where, I don't know, sometimes I feel like people get disappointed when I don't have an answer because they say, what do you cook the best? I was like...

Timothy Coleman (07:52.686)
I don't know, like I can cook anything, you know. So I challenge myself. Right, so I know you can cook a ton of things, right? So just so the audience knows, there was a day when I got a chance to shadow Chef, right? And I saw him, he's the executive chef of more than one location. And so I shadowed him for a moment and I saw him prepare like a ton of different things. So I wouldn't say, what do you cook the best? I think, what do you love to cook?

Right is a better question. Maybe that's a better question. Yeah, that's a better question So what are some of the things that you know, because food does bring us together, right? Like I know that there are certain things that when my mom, you know When I go back home to the midwest and my mom cooks there are certain things That are like heartwarming and like soul fulfilling. You know what i'm saying? So like what are a couple of things that you love to cook?

while the audience still understands that you're a multi-talented person. Like being a chef, we're only talking about one lane of all the things that you do. So we're going to move over to like some of those other things. But like, what's that heartwarming thing that when you start going for it, you're like, mhm, figuring. I would say Thanksgiving. Those Thanksgiving, that soul food, comfort food, you know, and that's something that I do alone.

When my family, when we would have Thanksgiving together, it's been a while, you know, due to the pandemic. But when we had Thanksgiving together, you know, sometimes you have, you know, your aunt, she wants to bring this dish and this one wants to bring it. I said, uh-uh, no, I'll cook everything. Don't, everybody just come and eat. Because it's like, well, if somebody messes up the mac and cheese, Thanksgiving's ruined, you know? So.

At least, at least I know that the mac and cheese is going to be good. At least I know the yams are going to be good. So those are like staples for Thanksgiving day. So we can't have somebody, you know, freestyle. And so I would just kind of do things on my own. So Thanksgiving and comfort food and soul food is really something that I'm just in the zone and I'm just like, you know, focused on. I love it. All right. So so let's shift gears a little bit. Right. So building on.

Timothy Coleman (10:06.698)
You know, the things that are to come as people begin to see your empire take form. I know. So we've got, you know, Chef LeVar as the chef, but we also have Chef LeVar as the upcoming author, right? We know that that, well, I know you're working on a cookbook. So talk to me a little bit about the inspiration for that and, and what you hope to share with people.

you know, what you hope for the audience to receive as they read through your cookbook, as they prepare some of the things that you've selected to be in the book. Well, the cookbook really focuses on dishes that are really well-known dishes and kind of classics and staples, but also manageable.

A lot of times, you know, sometimes you see dishes on television or magazines and we're wowed, but we don't feel like we can accomplish that because through a picture or video, it just seems like so much is going on and there's so many different details and components to a dish. So in the recipes, I try to keep the recipes, you know, seven to eight ingredients, tops, you know.

you know, worried about costs, you know, they're not breaking the bank to prepare this dish, but also offering some alternatives. If you can't use, you know, lobster meat, you can use, you know, langoustine. If you can't use that, you can use shrimp, you know, so having different options, you know, in a cookbook or substitutions. And it will only have about maybe 15 recipes in it to start.

And also it'll be some of my favorites incorporated into the book. Some of my, you know, shrimp and grits is a classic, but not being afraid to think outside the box. You know, yeah, anyone can make shrimp and grits, but you know, step outside the box and use some smoked Gouda cheese instead of just sprinkling some, you know, just some regular American grated

Timothy Coleman (12:29.954)
Being a little adventurous when it comes to food, I feel a lot of times we play it safe. I go out to eat with people sometimes and they order just the most simplest, just the regular thing. It's like, you know, food is an experience. You know, when you go to dine, dining for me is an experience. I like to go to different restaurants, but I went to eat yesterday and I said, I'm gonna be a little adventurous and I'm gonna try something.

you know, that I don't usually try. And sometimes it's a hit or miss, but that's the, but at least you had that experience with food. Food is such a personal relationship. It's like meeting a boyfriend or a girlfriend for the first time. You kind of don't know what to expect. You see something on the outside, but until you really spend time, and really you don't know. And then sometimes it's like, oh my gosh, but then sometimes like, wow, you know, this is a really cool experience. So. Yes, yes, yes.

Adventure like I always tell you know, my nieces and nephews always go for the adventure, right? I think one of the things that you said really triggers something for me because you you're talking about when we go out to eat You know, there are a lot of people who play it safe because they're like, oh well, I already know what I like I'm just gonna stick with this right, and my father was one of those people where he didn't really adventure out to a whole bunch of

Types of options no matter where we went like he kept it real simple And and I like what you're saying regarding Taking a chance on something new right so one of the things that I received from your description of your cookbook and what's to come is You know that it's gonna be for people who might be in high school But it also could be for adults who have an empty nest

Like here's a cookbook of recipes that are interchangeable, right, and that are simple enough that anyone can get these ingredients from any economic status of your family or your personal situation and still enjoy a great meal. Right, right. And I think that's important because food is not as pretentious and as stuffy as the magazines

Timothy Coleman (14:54.67)
or sometimes social media can make it appear to be, there are ways that you can create some lavish, elegant dishes without breaking the bank, and can also offer a wow factor for those who are eating the meal. So I think it's important to have a combination of just being realistic and being authentic and not having something so out of,

you know, out of bounds that people feel intimidated and they don't want to give it a shot. Yeah, yeah, yeah. All right. So we have Chef the Chef, we have Chef the author, and then soon we have Chef the television star. Right. So talk to us about, like, in your mind, the development of your show. And I know it's in process and pre-production right now. But like, what is it?

that you're shooting for with the show? What is this, give us like a quick little snippet of like what's something we might see when we see it. So I don't know, I'm probably dating myself. But years ago there used to be a show on channel, I believe it was channel 68 or 69 and it was called Video Music Box.

anybody can kind of get a little opportunity to kind of showcase their talent and they had little videos and things like that. And I think it would come on super late at night. So most of the time we would miss it because we were too young to stay up that late and watch it. But it was an opportunity for artists to showcase their talent. And that was something that I was really interested in and tried to figure out a way to merge food and music because that's something that

You don't really see, not only just food and music, but also culture. Because those are, to me, are the three things that bring people together. That breaks barriers. Music. A lot of times you don't really see a lot of different nationalities and races coming together until it's music, until it's a concert. Same thing with sports, same thing with restaurants. A lot of times you won't see.

Timothy Coleman (17:15.11)
a number of various cultures and ethnicities until there's some type of food involved. I know right now the San Gennaro Festival is going on downtown in Manhattan. Everybody's down there. Everybody from all walks of life and races and ethnicities are down there partaking in a food festival that is predominantly of the Italian heritage. But it's bringing

everyone together because that's what food does. So that's one of the things I wanted to do with the show is bring music, food and culture together and also giving up and coming artists, whether it's in the culinary world or whether it's in the music and arts and culture, an opportunity to kind of come and kind of speak on what they're working on and give them an outlet. Just talk about things like mental health.

talk about things about their journey, their pathway, their career. So that's pretty much what the show is gonna be. I love it, I love it. Yes, I receive it. That's gonna be great. I mean, I also love being here at the beginning, right? Because a lot of folks are, you know, this is the type of interview where people-

will come back years later and be like, oh wow, that's chef right? Right. Before I knew him as the global brand, you know, the global TV star, the global this and that. Right. So as we begin to wrap this up, I would love to hear from you in terms of your legacy, right? Like I know you're a person who barely sleeps. I know you're a person with multiple things that you're doing. Always out feeding the community. You're always creating opportunities to...

allow people to experience great food for free, you know, in cases where they might be underserved or in communities that are underserved. What does your legacy look like, right? Like we think five, 10, 15 years from now, what is it that you seek to accomplish in these next 10 years that you hope people will receive?

Timothy Coleman (19:31.062)
Well, with the feeding people, with that component, that is really the legacy that I want to leave as far as being an inspiration to show people how simple it is. A lot of times, I get phone calls from people, and they are saying, hey, you know, chef, I want to feed some people for Thanksgiving. I'll just use it as an example.

or I want to feed some people for Christmas. How do I do it? I said, well, how do you feed yourself, right? You prepare some food, you package it, and then you may carry your lunch with you to work. Do it the same concept, but maybe this time do it for 10 people, as opposed to, you know, and then later on you scale, you call friends and you get families and that 10 turns into 20, and that 20 turns into 40, and so forth and so on.

So if I can use my platforms to encourage people, you know, if we, if we, one person can't change the whole world, but if one person can get another person and that person can get another person, then you'll have a bunch of people trying to change the world. And the impact, the impact will be noticeable. You'll see the impact. And I'm a true believer that everybody can do something. Everybody can do something. Everyone, all right, granted, everyone.

may not be able to cook, but everyone can help in some way, shape or form, whether it's through monetary, whether it's through time, whether it's through hands. Sometimes we forget how important our hands are to volunteer at our local soup kitchens or volunteer at our local meals and wheels programs and donate some time. So that's really the legacy I want to leave is just giving back, teaching.

teaching young people. I teach at the college now as well, so I have an opportunity to teach. One of the things that we've been talking about is our mental health and being able to navigate life as a culinarian, as a teen, as a young adult, as a parent, as a single parent. Those are the conversations that are not being had in the culinary world.

Timothy Coleman (21:57.666)
Sometimes we just see the glamour and the lights and the camera and action, but it's like there's a person under this apron. There's a father, there's a mother under this apron. And if y'all, you know, sometimes you just see the shell, the outside, but we want to be able to deal with the underlying issues so that we can be productive and we can help people along our journeys as well. That's right.

That's right. That's absolutely right. Listen, I applaud you for everything that you've done that people will continue to discover along the way. I love how low key you play it. You know, I've seen some of the things, you know, folks want to follow you on Insta. It's at Chef LeVar. You know, I want to make sure that people tune in and check out what it is that you actually are doing, because what's great about your approach to

who you are and who you are in the world is that it is, you are one of like the most least self-serving people I've ever met. And I feel like everybody else, it's like as if somebody shows up with a spotlight and you just take your finger and you push it right back onto the community. The spotlight is on them, not on me. Right? And I appreciate that approach.

Thank you. I know for a fact from watching you that the community appreciates that approach. And we look forward to the release of your book. We look forward to the release of your television show. And I really personally look forward to all of the people in the world who continue to discover you on their day one, right? Your overnight success, right? You know, as they begin to experience.

a person who is a chef, who is a minister, who is a community servant. And I appreciate that you took a minute to be here with us on the Colors of Sound podcast. I appreciate that you are, you know, we'll share all the links and all the things that you're doing in the community. Are there any final thoughts? Is there anything else that you want to say before we wrap up?

Timothy Coleman (24:12.398)
No, I just want to thank you, Tim, for since we've met, you've been like one of my biggest supporters and one of my biggest coaches. Like Tim is like the coach, you know, he's the life coach, you know, he's an amazing friend, just kind of like a brother. And things like that don't happen very often, but being able to have somebody to kind of, you know, say, hey, I think this is good. No, let's try it this way, you know, and just give some real authentic and genuine feedback.

You know, it's really much appreciated. I'm learning from you, you know, I said that with my wife, I'm like, Tim showed me this, Tim showed me this, you know, let's do it. You know, so I'm learning from you and I'm just hoping that we continue to build off this relationship and this way, you know, just take, you know, this journey together and we go from there. And we go from there, brother. Listen, I am, I'm here.

And whatever I can do, I am definitely gonna do it. I'm committed to it. I believe in you. And I also have had a chance to meet your amazing wife and I love how supportive she is. And just even from the second that I saw the two of you together, I was like, what a perfect couple. So, you know what I'm saying? So, blessing to you guys. Thank you so much again for joining us. And I will let you know.

when this goes live and we'll make sure that we do everything we can to make sure people know how to find you. Thank you so much, Tim. I much appreciate it, man. All right, my brother. Pleasure to speak with you. Have a beautiful day. Have a wonderful event. I know it's coming up soon and you got to go. I know you're probably like Dyson stuff, but like, you know, off camera right now. All right. So have a great day, man. Thank you. Thank you, man. God bless you. Thank you.