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>>Our Sunday conversation, this morning’s was Ronnie Killen whether you’re foodie year you
just love to eat your almost
surely have heard of him best
known for killings barbecue
which still draws long lines of
customers, the acclaimed chef
has expanded well beyond the
pear land city limits and
barbecue. Here’s Owen conflenti
with Killen and our Sunday
conversation.
♪
>>This all begins with you cooking 8 years old, this is your first memory of cooking an
aide who taught you how to cook
what is in those early memories
in the kitchen while for for me
was kind of like.
>>When I see my grandmother and
my my godmother and just
our culture when I was a kid
the food, it was all about food
any time you know there’d be a
big gathering it was all about
cooking. So I just saw that in
my grandmother, my mother my
aunt, how much they really
enjoyed cooking and you
could tell by the smiles on
people’s faces and how when
food was served a very quiet
because people are eating
because the fetus a good I
find it.
>>The fascinating from an
identity standpoint that
everybody thinks of you with
barbecue and then I go and I
read about you and come to find
out that you
have this this background of
French cooking and these
exquisite restaurants, the
little bit of an identity
crisis in a way people.
>>It just think of me as a pimp
master my gone on costly
trained. I’ve I went to the
cordon Bleu I have certified
executive chef with American
kawhi Federation and everything
but you know to me it’s not
about necessarily wearing
a toque wearing a chef’s jacket
at the end of the day it’s
about making people happy food,
and if you look at it another
way then I decided I don’t know
some I don’t respect that I
respected but you know
wearing it Tobin everybody
where some slight big deal to
you you have the credentials to
wear that in a way Howard
standard what it’s
all about.
>>Give a favorite dish some you
just love the you can eat it
every day almost.
♪
>>It’s funny I love fried chicken I love chicken fried steak and you know classic know
those are and that’s kind of
like what you know I didn’t
really learn how to cook those
when I was in Europe but
you know is that that’s that’s
the comfort food that’s the
things that my grandmother
cooked for me I members Sunday
at 12 o’clock shift or chicken
very go you know every Sunday
at 12 o’clock. So it’s like
simple things like that that
are executed perfect those are
things that make me happy if
that makes sense.
>>So to your point then that
really doesn’t matter if it’s a
a French train show for a
Grandma in the kitchen, right
really the point is does
the person enjoying the food
actually enjoy the get that
smile it’s the experience.
So any cook or any chef really
can be a great chef if the
person eating the meal is
happening that’s right because
it you know.
>>People say all the time that
I I hate to cook for you.
I
was like it’s not it’s not
about that at all to me if you
put your heart into it and you
know it
they may not be my favorite
thing but I mean he didn’t
expect it and I’m happy because
you cook
for me.
>>So it with the 8 year-old say
if you went back in the time
machine showed that way they’re
going to 9 different
establishment, 2 and a kid can
open.
>>I just look at that and you
are right and sometimes I just
it’s really hard to believe,
but you know you my mother
she’s like Ronnie. She goes
when is enough going to be
enough for my column on Sunday
about this not about that for
me
♪
me ♪ it’s about. Giving something
to somebody that is different
and putting are spent on it and
you know.
♪
Just trying different things it’s not about money, it’s not about because I don’t care
about that that’s not that’s
not what drives me. What drives
me is making people happy
through that’s what all about.
You know we think of use
the shaft.
>>You know you talk about
preparing steaks at home for
the giver just at
the drive-thru. The
Alaska is laid on my kids give
me a water burger is something
was funny that you say that
because water burger is
probably the last one that I
had I was coming back from the
Woodlands and I was so hungry.
I was like man, I did me not
to.
>>People go why duty to
restaurants like well. I would
rather sell the stuff that my
restaurant but also
I if my coach have been there
for a long time I don’t want to
go you know I don’t want to
order something or make them
cook or whatever so it’s like
the US, a water birth
chick-fil-a Ike I mean I in the
past couple weeks. I’ve been
the both.
>>100 to forget the Sunday conversation was shot inside killings Tex Mex where Killen
serves another one of his
passions. His version of Tex
Mex he also has steakhouses he
reveals how to make the perfect
steak in the full version of
the Sunday conversation oh I