Food Network Obsessed

Eddie Jackson is Back with Outchef’d BTS

Episode Summary

Chef Eddie Jackson returns to update listeners on what he’s been up to for the past few years and how his new show, Outchef’d, came about.

Episode Notes

Chef Eddie Jackson returns to update listeners on what he’s been up to for the past few years and how his new show, Outchef’d, came about. Eddie describes what it’s like to trick home chefs into thinking they are at an audition when really, they are going to have to cook against a world-renowned chef. He reveals some of the craziest reactions on the show and what it’s really like to go out in the streets to scout for their judging panel. Eddie talks about the Food Network chef that was the most intense and competitive this season and how live music and good brews are faring at his beer garden this summer. Jaymee and Eddie share a laugh over whether Eddie is the new leading man of the network and what upcoming projects he is looking forward to. 

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/eddie-jackson-is-back-with-outchefd-bts

Follow Food Network on Instagram: https://www.instagram.com/foodnetwork

Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire

Follow Eddie Jackson on Instagram: https://www.instagram.com/chefeddiejackson/

Learn More About OutChef’d: 

https://www.foodnetwork.com/shows/outchefd

Episode Transcription

Jaymee Sire:

Hello, hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things food with your favorite chefs, food influencers, and food network stars. I'm your host, Jaymee Sire, and today we have a former foot footballer turned Kitchen Pro back on the podcast to talk about his show where home chefs get the shock of a lifetime. He's a chef restaurateur, food Network star and host of out chef, it's Eddie Jackson. Eddie, welcome to the podcast again. You are technically our first ever repeat guest. I'm not sure if that was on your 2023 Vision board, but we're so happy to have you back.

Eddie Jackson:

You know what, going into 2023 is one thing I want to accomplish this year, and I want to be back on Obsessed

Jaymee Sire:

. Well, listen, we are in the business of Making Dreams come True, so we're just happy you said yes. No, we are so excited to chat with you again. Last time we talked all things football, all things barbecue, and if you haven't had a chance to listen, I definitely recommend going back and checking out that episode. We really got into that journey from Football Player to Food Network Star. What have you been up to since we last spoke?

Eddie Jackson:

Oh, you know what, I've been up to a lot of work with Food Network, you know, still doing a lot of my Christmas stuff. Mm-hmm. this new show out Chef, of course, you know, season two is out right now on Food Network, so that was a lot of fun filming that I have a little son and then I, I have a 11 month old little girl now. Little Aria between the two. They're keeping me busy.

Jaymee Sire:

. And how is the summer going at Rose Hill?

Eddie Jackson:

You know what Rose Hill is doing very, very well. We had our five-year anniversary a couple months ago. You know, it's summertime, so people, you know, all the kids are outta school, so we stay pretty busy over there.

Jaymee Sire:

For those who aren't familiar, give us the lowdown on Rose Hill. What is it? What's the vibe? Yeah, what's the food like over there?

Eddie Jackson:

So yeah, Rose Hill Beer Garden, you know, we're located in Cypress, Texas, which is right outside of Houston, a suburb. And so basically it's just a one-stop shop. We're fun food and family. We have eight different food trucks set up around this three acre property, and I have different concepts at each one of these food trucks. I mean from barbecue to Columbian Fusion pizza. And I just open up Eddie's burgers there. So I do upscale craft burgers. We get our meat from West Texas, a private ranch that has Texas Wagyu beef, and we use that for our burgers. Wow. These burgers are outstanding. I'm not just saying it because my name is on it, but they're pretty, they're pretty good. But no, it's a family fun atmosphere. We have a huge playground for the kids, live music, 48 beers on tap. Wow. You know, it's just, it's just a, a three acres of fun.

Jaymee Sire:

Why did you decide to go the route of kind of like food truck, beer garden versus a traditional restaurant concept?

Eddie Jackson:

Well, for me, I got my start in food trucks. I started with food trucks, you know, years and years and years ago. And I wanted to open up a restaurant, but the first thing that I wanted to do is kind of open up something that, that I knew that I would love doing from the Jump and Food truck park is what came to mind. I've always been fascinated with food truck parks. You know, that's the thing here in Texas, you know, you go to Austin, you see these food truck parks mm-hmm. everywhere, . Um, and so I wanted to open up one here in Houston. I was actually the first one to, on this level to open up, you know, three acre food truck park. And it was a hassle in the beginning, but now we're going five years strong and we, you know, rotate our trucks out every so often. We did a, I don't know, I think since I saw you last, we did a show there, it's called Food Truck Face Off, so I love that. Yeah. At the beer garden. So we did that food truck face off at the beer garden. So it's been very well.

Jaymee Sire:

That's awesome. I love that. Live music also kind of a, a big part of the vibe and atmosphere there on the weekends. We know about your love of food and football. How does live music kind of fit into all that? Well,

Eddie Jackson:

For me, growing up, music was something that was very important to, my dad is a huge music fan. He loves jazz, like old school, funk, music, blues and stuff like that. So for me, growing up, that was all was blasting through the house, old school records, vinyl mm-hmm. , um, is what we, you know, we have, my dad still has a a, a pretty nice collection. So that's how I grew up is just, you know, food and sports and, and music. And so music is really near and dear to my heart. I love live music, going to concerts and things like that. So for me, I have to have live music at the beer garden.

Jaymee Sire:

Yeah. And like you said, family friendly as well. And as we've covered at the top of this interview, you have a growing family. What is it like to just see, you know, families kind of coming together and, and your place kind of being the epicenter of that?

Eddie Jackson:

Yeah, for me, I'm, I'm really big on community and the area that I live in, in Cyprus, Texas, like I said, Northwest suburb of Houston, it's a real tight-knit community. And so for me, one thing that was important for me actually, is to make sure that this venue that I built, this beer garden was family friendly because surrounding my place of business is nothing but families, you know, household, you know, with families inside 'em. So I wanted to make sure I had a communal spot where everybody could go young and old and, and, and have a good time.

Jaymee Sire:

That's awesome. I love that. And I, I love what you're building down there and also what you're building on Food Network, of course, as you mentioned your new show out, chef, well, not so new anymore, I guess it's in its second season, but so many unique surprise elements that that make it really an exciting watch. How did the show come about?

Eddie Jackson:

Well, so the show, you know, it was presented to me a few years back and I had never heard of any or seen a a a show, you know, like it, you know, to where we have these home cooks just everyday people that, basically the people that watch Food Network mm-hmm. , you know, just these home cooks that love Food Network that never really was a show where they could go on. You know, you think about all the other shows that, that are on Food Network, you know, now, and also in the past it was always, you know, a restaurant chef, you know mm-hmm. Un Chopped and things like that, that were the ones competing. And that really wasn't a show where a home cook could go on and have their little shot at fame. And I feel like this show gives those home cooks that opportunity to be on Food Network and not just sitting on the couch and watching it.

Jaymee Sire:

Yeah. No, I think it's, I think that that aspect is, is truly unique as especially just how it kind of all unfolds and there's so many moving parts. Mm-hmm. , you have these, like you said, home cooks, they're confident home cooks, they arrive thinking that they're entering some sort of audition and then, you know, little beknownst to them, they are thrown into a head-to-head battle with a world class chef. So mm-hmm. , it's not just like home chefs competing against other home chefs. This is like kind of an unfair battle. What kind of reactions do you see from these contestants?

Eddie Jackson:

I've seen it all. I've seen, uh, people that literally were lost for words. I've seen, we've had some people that cried ,

Literally people cried, people get the shakes, , you know, a little bit of everything. You know, it's so cool because you have these home cooks and they watching Food Network and they watch all these culinary shows on TV and they see the, you know, Alex going to Shelly's, the Robert Irvines and mm-hmm. , and the list goes on and on and on. The who's who of, you know, like Food Network. And now you're face to face with the, you know, yo, you're a fan of theirs, so now you're face to face with, you know, say Robert Irvine. And not only that, you get to meet him, but then you hear you're gonna compete against them . And so, you know, just as an average home cook, that blows your mind. And, you know, I get this question all the time, like, oh, it's not real. Like it's 100% real. These people are in shock.

Jaymee Sire:

And and how often are they like just completely starstruck by, by, like you said, they, they're meeting maybe one of their idols, but also like having to compete against 'em. .

Eddie Jackson:

Yeah. I mean, they're, these, the reaction, I think that's the best part of the show, is seeing their initial reaction when they find out who they're gonna compete against. You know, I remember the first time, this is in season one when Alex, you know, Alex, iron Chef, Alex wanted Shelly, right? Everybody knows Alex. And when the home Cook found out they were competing against Alex, I thought that she was gonna leave . I thought, I thought she got no, seriously, you know, cause they have the, they have the opportunity to say, Hey, you know what, I don't want to do this. I was like, you know what? I think this, I think this girl is going to leave. I, I think so. She was so, like, she was happy, but she was so nervous and scared and I was like, there's no way she can cook now. . But it worked, it ended up working out for her though.

Jaymee Sire:

Has anybody left?

Eddie Jackson:

No. No, no, no, no one, no one's left yet. Don't wish that on me. No, no.

Jaymee Sire:

I know. I'm just

Eddie Jackson:

Curious. In two seasons, two seasons, no one has left yet

Jaymee Sire:

Because obviously we probably would not see that if they, if they opted out. No, no. And I know it's only the second season, but I'm curious, you know, there are very, very, you know, avid Food Network fans out there. Perhaps they've seen the show now that it's in its second season. Have anybody, like, has anyone figured out, like what was happening before you revealed to them?

Eddie Jackson:

It was only one person this past season that we kind of thought knew what was going on, but we really couldn't tell. Because the point is, is like if, if they figure, even if they figure it out mm-hmm. , they still have no idea who they're gonna be compet competing against. True. So, you know, we kind of figure, like if someone has watched season one and they see me when I, when I introduce myself, you know, their, their antennas may start kind of moving a little bit, but there's no way they would know who they're competing against. And like, that's when the magic happens, when you get to meet like someone that you really respect and look up to that you've been watching on the TV for years and years and years, and now you're standing face to face with say, Robert Irvine. Yeah. That's where the beau that's, that's the real beauty of the show.

Jaymee Sire:

Yeah. No, I, I I guess that's a really good point. Like, even if they like at some point figure it out, they, it still does not change the fact that they have a very daunting task ahead of them. Yeah. And there's no way to, to prepare for that, even if they, you know, knew far in advance. What are some of like the best strategies that you've seen from these contenders once they do find out, you know, who they're competing against, what the challenge is, all those sorts of things.

Eddie Jackson:

Yeah. So, you know, once all the nerves come down and I actually present them with the challenge, and basically I give them a star ingredient, both the home cook and the chef, they get a star ingredient. And it's easy. Just give me your best dish that you can make with this ingredient that I give you. Whether it's, you know, like shrimp or lobster or you know, lamb or whatever, you know, the ingredient that I give you. I want you to make your, your best dish. Now for a home cook, um, I think the best strategy is to just cook. Like you're in your home, like you're in your kitchen. Mm-hmm. , we had a couple of times where some of the home cooks, because they're cooking against a world class chef, they think that they have to gify and fan justify, you know, whatever they're cooking. I'm like, no, don't do that. , this person, this person has been doing this for 30 plus years and you, you know, a Michelin starred, you know, chef and things like that. Just do what you normally do because that's where the, that's the kicker because they don't know who the judges are.

Jaymee Sire:

Yeah, that's true. I mean, so that's, that's your best piece of advice, I guess is, is just to kind of stay true to mm-hmm. yourself and, and what you normally would cook at home for your friends and family.

Eddie Jackson:

Exactly. Exactly.

Jaymee Sire:

What, like, do they get any advantages? Do they get any help? Do they get a chance to kinda look around the kitchen before they have to start cooking so they kind of can get an idea of what they're working with? Or are they just thrown directly into the fire?

Eddie Jackson:

Well, me personally, I, I suggest it. We just throw 'em in the fire. Cause I'm just think it'll make, I just think it'll make good tv, but have to make it fair. We give them a chance to walk around the kitchen just to get accustomed to where everything is as far as like, you know, produce and, and all of your spices, pots and pans. So that once time really starts, you know, they're not running around looking for certain things. They already kind of have an idea where things are in the kitchen, but that's on both sides because, you know, neither one of these, either the home cook or the chef, you know, this a new territory for them. So they have to kind of check it out and see where everything is before they get going.

Jaymee Sire:

Now are the professional chefs at all, like, taking it easy on these competitors? Or is it full like knives out?

Eddie Jackson:

Well, the first season we had a couple of chefs that kind of, I wouldn't say taking it easy mm-hmm. , but I guess they didn't fully understand that, you know, like you need to try to win . But because we had, I think, I think we, I think it was pretty even in the first season where the home cooked won, you know, half the time and then the chef won the, the, the other half, obviously. But so, you know, word starts to get out, you know, in the Food network community amongst the, the chefs. And so when, some of you know, I asked some of 'em to come back this year. Oh, they were, they were cooking like they were on Iron Chef , they like, I'm not trying to lose,

Jaymee Sire:

They have more, they have more to lose probably than the, the competitors have to gain. I would say yes, someone

Eddie Jackson:

Started a group text, I guess amongst all the food network chefs. It's like, Hey, if you going Eddie show, you better bring your A game. .

Jaymee Sire:

I love that. I love that words getting around. I mean, you talked a little bit about what the competitor's reactions are when they see who they're going up against. What is it like for some of these, you know, world-class chefs to come in and, and kind of just see that reaction coming their way?

Eddie Jackson:

You know what? I gotta tell you, all of the chefs that have been a part of this show, I mean, all the way down the line, just everyone has been amazing. Because for me, I think it's so cool to, you know, you're on TV and you know you have this name, but there are people out there that look up to you mm-hmm. and you have fans. And then when you come out and I, you know, call the chef out and they get to, to meet the home cook. And to me, I just think that is so rewarding to see someone, it's so excited to meet you mm-hmm. , you know, so yes, this is a competition, but at the same time it's a humbling experience.

Jaymee Sire:

Coming up next, Eddie gives us more scoop on the season two of Out Chef and explains how he finds strangers to be the blind taste testers when we come back. You mentioned the judging a little bit. For anybody that hasn't had a chance to watch the show, first of all, you're missing out, but this is not your typical panel of culinary experts either. You're, you're literally going out into the streets to grab four strangers Yeah. For a blind taste testing. Yeah. First of all, how stressful is that whole aspect of the show?

Eddie Jackson:

Well, I'm gonna be 100% honest with you, Jaymee. It's not stressful at all because it's not, as, you know, I'm, I have a pretty gigantic personality , so I like, that's, that's my favorite part is to go out in the streets and try to find people. And it got to the point to where I was getting so many yeses. It was like, Eddie, we have to get nos . Like, we can't have a, we the whole, the whole segment can't be Yes. Eddie. Yes, Eddie. Yeah. Because I love, I love people. I love, you know, I'm the type person, like when I go into a new city, I will go and sit at the park and meet five people mm-hmm. And just talk to people. And so I found that it was, you know, easy for me to find people to come and do this random thing and eat some food. And they don't know who's cooking. But we got a lot. It's New York City , so some of the people a little bit special that we could not bring on tv. Trust me. .

Jaymee Sire:

What? Why you're, you're afraid they were gonna like swear or, or what, what were you afraid

Eddie Jackson:

Of? Swear, sing. You know, one guy was, was riding a bike with a Speedo on, and then he said yes. And I was like, sir, we can't bring you into the studio. , thank you though. Thank you for that laugh. Thanks.

Jaymee Sire:

Thanks. But no thanks . I mean, what, what's your best story from going out on the streets and, and, and trying to, you know, recruit people to be judges?

Eddie Jackson:

This is a, this is a very true story. So I was looking for someone and I was in, I forget the name of wa, is it Washington Square?

Jaymee Sire:

Washington Square Park,

Eddie Jackson:

Yeah, yeah. Washington Square Park. And there was a fortune teller,

Jaymee Sire:

.

Eddie Jackson:

And so I go and I sit down, I sit Indian style and, and I, and she says to me, she was like, don't even speak. She was like, you're doing something. And she says, someone with a big name is gonna go down tonight. And that's when Alex gonna, Shelly was, was the cook Uhhuh. And she lost

Jaymee Sire:

What? And

Eddie Jackson:

I, I'd never met this lady before in my life.

Jaymee Sire:

I mean, did she see, I mean, obviously she saw the cameras, right? Or

Eddie Jackson:

No, I just told her that we're filming, we have a, a cooking competition going on. Didn't tell her there was a home cook or there was this famous chef, just that there was a cooking competition. Wow. And she said somebody with a big name is gonna go down . Seriously. She

Jaymee Sire:

Literally,

Eddie Jackson:

It freaked me out. It, it freaked me out. Wow. So then we walked, we walk off, we walk off and we're going to the next place. And she's screaming, where's my 20? Where's my 20?

Jaymee Sire:

Oh my gosh. Listen, everybody's hustling in New York City. You know, , you gotta, you gotta make your money somehow . Wait, so she was not, she was not one of the taste testers, she was just a character as you were looking for them?

Eddie Jackson:

No, after that bit of information, I was scared to bring her in the studio. , she probably like, I don't even need to taste the food. I've already

Jaymee Sire:

Tasted it. I know. She's like, I know exactly who winner. I've already tasted it.

Eddie Jackson:

.

Jaymee Sire:

Oh my gosh. I love that story. Well, by the way, the home cook only needs one vote from these strangers to win the $5,000 prize. Why does one vote? Is that kind of to even the plane build a little bit?

Eddie Jackson:

Yeah. You know, we think that it, it evens the plan full because let's, let's, let's face it, you know, we have these, you know, home cooks and they're just used to, you know, cooking for their family, maybe some friends. And to be matched up against an Iron Chef, you have to find some way to make it a little bit fair. Mm-hmm. . So out of four people, if that home cook can get at least one of those boats, I think that's fair.

Jaymee Sire:

Yeah.

Eddie Jackson:

And it happens.

Jaymee Sire:

Yeah. I mean, well clearly what do you think is the biggest name to go down? Is it Alex?

Eddie Jackson:

Yeah, maybe. I think maybe Alex would be the biggest name because she's an Iron Chef. But the thing about it is, is that with these home cooks, and now mind you, the people that I find, they have no idea who's cooking. They don't know this a home cook or you know, you know, we're renowned chef. They have no idea. All they get is two dishes. Now, what I think, and what I've come to understand is like normally when the home cook gets a vote or two votes or whatever the case may be, is that the people that are eating it triggers something with them. You know, maybe it reminds them of their mother's food or their wives or their grandmother or something like that. There's something nostalgic about it because it's just good old home cooking, you know, it's no caviar, it's nothing, you know, it's, it's, it's not, you know, a top tier dish. You know what I mean? So I feel like that's how they get those votes sometime.

Jaymee Sire:

What is it like when that home cook gets that very precious vote and you get to reveal that to them?

Eddie Jackson:

It is so amazing to see the reaction, not only from the home cook, but most of the time these home cooks, they bring in their, their family, their friends, their spouse, their kids. And so a lot of times, you know, the family is offset in the green room and it's been, you know, at least three or four times to where I, I announce that, you know, whoever the home cook is that they've won, you can hear the family screaming from across the set and you can hear them running down the stairs. You know? So it's just really cool. But not only that, the chefs and we, we haven't had an instance to where the chef wasn't just really happy for the home cook to be able to have that experience. You know, this is something that they, these people will never forget for the rest of their lives. You know, they watch Food Network, you know, religiously and they've always wanted to be on Food Network, you know, just one time because mm-hmm. , this is the show that gives 'em that opportunity. And then you go on and you actually win a food network show. Like you're the, they go back home, they talk to the town, like, you know what I mean? Like they're the talk of the town. The PTA meeting is about them, not the kid. ,

Jaymee Sire:

What a wide range of emotions for these people to be going through in a single day. Like coming in thinking they're, they're auditioning for one thing, actually competing for another. And then if they do end up winning, yeah. I mean like what a, what a rollercoaster that is for them, by the way. What, what are the contestants doing with their prize money if they should be so lucky to win?

Eddie Jackson:

I've heard everything from Give it to charity to most of the time it has something to do with kitchen equipment. Mm. Because a lot, most of these, these home cooks, you know, they're like Abbott cookers. They're cooking every day and experimenting and getting ideas from what they see on Food Network. So a lot of times I hear that they want to upgrade their, you know, kitchen appliances mm-hmm. And accessories and knives and pots and pans. A couple of times I heard they want to go on a tour and go to Italy and do all these color. Ah, I love that. Uh, culinary trips. What, which I think is really, really cool.

Jaymee Sire:

Yeah, no, I mean it's, it's, it's a very cool ex experience because like you said, you know, they're meeting their idols and then maybe walking away with a little money as well. What is your favorite part about filming this show?

Eddie Jackson:

For me it's the, the, the look on the home cook space when a, they find out that it's a competition, but when they get to meet someone that they kinda idolize mm-hmm. , I think that's cool. It's just like when I was growing up, I was a huge Bo Jackson fan. Mm-hmm. , I couldn't imagine, I've never met Bo Jackson. Oh really? . But I couldn't imagine like, you know, in my younger years, like when, when I was playing football, if I would've got to meet Bo Jackson, I would've,

Jaymee Sire:

And they had to compete against him.

Eddie Jackson:

. And then they had to compete against him. I think it's the same thing. If someone is like a huge fan of Robert Irvine and you watch Robert Irvine, you watch Restaurant Impossible and then the next thing you know is he's standing in front of you all muscled up and then now it's like, well actually you two are gonna be competing head to head like that for me, I'm a competition junkie. Yeah. And so that just kind of gets my juices flow when I see that ,

Jaymee Sire:

You're like literally watching their head explode as this reveal is happening or is happening. You know, I did see one article recently that asked the question is Eddie Jackson becoming the New Leading Man of Food Network? Because we do see you pretty much everywhere on the network these days. You're hosting, you're judging any upcoming projects that we should be on the lookout for for the rest of 20 20 23? Uh,

Eddie Jackson:

Yeah, so obviously you not do all of my Christmas stuff. We got Christmas coming up and it sounds funny saying that in the summertime, but I've been doing holiday shows with the Network for a while and for me, like I've been with the network now for I think maybe like seven years. Mm-hmm. and I just love it. And Jaymee, you know, like everyone is just so cool and like we're like a little, even though we may not see each other all the time. Yeah. But when we do, it's just like time never pass. And so I've just been having a blast with everyone from the network and I'm just enjoying the ride.

Jaymee Sire:

Move over Bobby Flay, Eddie's coming for you. . No, it's been so awesome to, to see your progression obviously from Food Network Star to where we see you now hosting your own show and we look forward to seeing the rest of the episodes this season. We are gonna finish things off with little rapid fire round different than the last time. And then we have one final question for you, which you have already answered, but we'll see if the answer is different this time. So rapid fire questions. Most intense Pro chef on the show so far?

Eddie Jackson:

Rocco.

Jaymee Sire:

Okay. I could see that

Eddie Jackson:

Very intense.

Jaymee Sire:

Your favorite summertime activity?

Eddie Jackson:

Favorite summertime activity? Ooh, that is difficult. I would say drinking Paloma's body pool.

Jaymee Sire:

I mean that sounds like pretty amazing . Alright, along those lines, your go-to impressive dish, you like to cook on the grill?

Eddie Jackson:

Ooh, that's a hard one. You know, I grill everything. , I would have to say two things. I love to do fish on the grill. So like a red snapper or This is Texas a good beef rib cuz you can't go wrong with that.

Jaymee Sire:

. Everyone's gonna be happy with with that one. Travel must-haves.

Eddie Jackson:

Travel must-haves is, so I have this thing to where I go to department stores mm-hmm and I get like 50 like test colognes, you know, I put it in the little bottle so I have a collection and so when I travel I just, that's what I take.

Jaymee Sire:

You just take a different one each time?

Eddie Jackson:

No, I take like 20 of them every, every day I have a new scent. .

Jaymee Sire:

Your, your like little plastic bag is just filled with cologne samples.

Eddie Jackson:

Cologne samples. Seriously. I literally, I got like 50 of them.

Jaymee Sire:

All right, well what is the next vacation destination?

Eddie Jackson:

Next vacation destination is Lisbon going to Portugal.

Jaymee Sire:

Oh, amazing. When is that taking place?

Eddie Jackson:

Uh, that's hopefully in if if nothing, if I don't get booked for anything. August.

Jaymee Sire:

Oh lovely. Well, we'll we'll be following along on Instagram and final rapid fire question. Who would you like to go up against in an episode of Out Cheff?

Eddie Jackson:

That's easy. I would like to go up against Bobby Flay. . Bobby's my man. I love Bobby. Me and Bobby have this relationship where, you know, we're like bros but we like to compete against each other. We did a barbecue brawl a couple seasons ago and I need a rematch cuz he ended up, he, he beat me. So I need a rematch.

Jaymee Sire:

. All right. A rematch maybe on the way. All right, final question. Not rapid fire. And this is what would be on the menu for your perfect food day. So we want you to take us through like breakfast, lunch, dinner, dessert. You can travel time, travel, spend as much money as you want. Any chef can serve these meals, you can cook them whatever you want. We just wanna hear what your perfect day is and if it's different than last time.

Eddie Jackson:

Okay. It's definitely probably different. . So for breakfast, I'm not a big breakfast guy mm-hmm. . But when I am in the mood for breakfast, I love a good breakfast taco. Mm.

Jaymee Sire:

Very Texas of you. Yeah.

Eddie Jackson:

, uh, very Texas. You get breakfast tacos anywhere at the gas station on the side of the road. So breakfast tacos.

Jaymee Sire:

Love that.

Eddie Jackson:

For lunch I would pro, I'm a, I'm a sandwich guy. Mm-hmm. , I love, I love sandwiches. So like a good classic like corn beef. Mm-hmm. Like deli sandwich, like New York style. Yeah. You know what I mean?

Jaymee Sire:

Kats Deli. Yeah. Like kind of thing.

Eddie Jackson:

Like cats like that. That's my jam for lunch. And I've been on a sandwich kick for a while. I've been doing this thing where you seen the thing on this ben bar where they do like the chopped sandwiches where they take all the meats and they chop it up with the lettuce and stuff like that. So I've been doing that for like two weeks. You

Jaymee Sire:

You have been doing it only, only a few months late, but .

Eddie Jackson:

Right. I was kinda mad. I was like, why didn't I think of this ?

Jaymee Sire:

I know sometimes you, you see those TikTok trends and you're like, ah, that is a really good idea.

Eddie Jackson:

Yeah, exactly. For dinner, my deathbed food is Jamaican oxtails. Jamaican style Oxtails. Yeah. That is my deathbed. I mean, I used to go to Jamaica all the time and I just fell in love with like real Jamaican Caribbean style oxtails. Mm-hmm. so good. Like mintel seeds and all that stuff. And Scot scotch bonnets. And so that would be that. And then for dessert, I would have to have, I haven't had this in a long time. My grandmother used to make, um, the best caramel cake. Mm-hmm. and I haven't, I tried to recreate it and it's just not the same . I would go back in time to get Annie Ruth Jackson's caramel cake.

Jaymee Sire:

Oh,

Eddie Jackson:

I will. I've tried to recreate it. My, my aunt, my dad. And it's just not the same. It's

Jaymee Sire:

Not the same. Um, no,

Eddie Jackson:

She lies in her recipes though. If you ask her, like, she always leave out just like , you know, it's gonna look good, but it's, it's she’s purposely leaving out so yeah.

Jaymee Sire:

You think she does it on purpose? Or or was it just like she just kind of, you know, kind of winged it when she

Eddie Jackson:

Was going? Oh no, I really think we just started asking her for the recipes too late and she was too old and so she just forgetting stuff. Yeah.

Jaymee Sire:

She's not, she's not like purposely trying to take all these secrets to her grape. You sure.

Eddie Jackson:

Supposed to have orange juice in this cake butter .

Jaymee Sire:

Oh man. Well, I, you know, I hope someday that you are able to, you know, recreate that, that recipe just as you remembered it. But either way it sounds like a wonderful food day. And once again, congrats on season two of the show. We are looking forward to watching many more.

Eddie Jackson:

Oh, thank you so much Jaymee.

Jaymee Sire:

You can catch Eddie on the second season of Out Chef Thursdays at nine 30 Eastern on Food Network and streaming on Max. Make sure to follow us wherever you listen to podcasts so you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it when you do that. That's all for now. We'll catch you foodies next Friday.