Prayers & Blessings The Podcast
Welcome to Prayers & Blessings: The Podcast.
Hosted by Mark Tyson, this podcast is where faith, flavor, focus, and real-life conversations come together.
Each episode dives into growth, discipline, healing, purpose, fatherhood, motivation, and personal transformation — all while bringing authentic energy and powerful storytelling from the heart.
Whether we’re talking life over a plate of food, sharing lessons through struggle, or pushing each other toward greatness, this is a place for people looking to grow mentally, spiritually, and personally.
Faith. Flavor. Focus.Feed the Soul.
Prayers & Blessings The Podcast
Untitled Episode More Than Talent: Chef Dave on Discipline, Business & Success ⭐
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In this special episode of Prayers & Blessings: The Podcast, Mark Tyson sits down with Chef Dave for a conversation about food, discipline, passion, and purpose.
Chef Dave shares how he got started in the culinary industry, what separates a good cook from a great chef, and why talent alone is not enough to become successful. We also talk about his upcoming cooking class, the importance of staying disciplined, and who he would choose to cook for if he could prepare one meal for anyone in history.
This episode is filled with inspiration, laughter, and valuable lessons that apply both inside and outside of the kitchen.
Faith. Flavor. Focus. Feed the soul.
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“Discipline obtains excellence. Stay faithful. Stay focused. Stay developing.”
This ain't about wins or losses. Material gains. It's that luxury motivation to ease the pains of. I know things can get heavy.
SPEAKER_02So what's up with the what's ups? Welcome back to another episode of Prayers and Blessings the Podcast. I'm your host, Mark Tyson. And today we have Chef David Satchel. I want to see the chef at the Atlanta Arena, but he's one of my personal mentors, good friend of mine. And I got him here today because it's well needed. Chef, how you doing? I'm doing great, brother. Good to see you, man. Good to see you, man. Good to have you here. So always. Always. So good to see you. Chef had a cooking class today, and I was um intrigued when he called me and invited me, told me to come down and check the cooking class out. Um Chef is an amazing chef, may I say that? Uh his greedience and his tastes, the way he put it together, flavors are immaculate. Chef, how long you been cooking, Chef?
SPEAKER_01Uh to date, uh, we're going on 22 years. Uh 22 years this August. This August would be 22 years in the in the sports and entertainment game. Chef in a long time.
SPEAKER_02How did you get started in the industry? Like what pulled you to cooking? What got you started?
SPEAKER_01Um, I grew up in the kitchen. Um it started at a very early age with grandma and auntie and uh mom cooking in the kitchen. I always wanted to be around because I always felt like if I was able to help, then I'd get free food. I'd be able to taste. And that's exactly how it happened. And so, yeah, my kitchen days started very early. And also, I come from a farm and family, so just understanding where food comes from, how it grows, when to pick it, when it's in season, when it's not in season. I learned this from an early age. So food was always a focal point of my life growing up and still holds true to this day.
SPEAKER_02So, was it something specifically that took place in life that you felt like, okay, I enjoy cooking, and it's just more than just a job to me? Is was it like the light bulb? Like, this is this is it.
SPEAKER_01I love doing this. Well, I think I loved it from an early age. Uh, I remember when um I had that the talk with my dad. I was 16. The well, what do you want to be when you grow up conversation? And um I told him I either wanted to go to the league to play basketball or I wanted to become a chef. And so um now did I set on those on that path right then at 16? No, I didn't. I actually went to college for Allied Health Sciences with a concentration in physical therapy, thinking that's what I wanted to do, but I cooked my whole way of college. It was the way I paid my rent and put gas in my car. So cooking was always in me. You know, I was trying to do something else though.
SPEAKER_02So is it is it safe to say your path wasn't etched out? You didn't sketch this path out, right? You went to college and then you started cooking, and then you was like, yo, this is me. Yep. Okay, so that's and I heard you say basketball, you nice on the course? Um a little bit. I used to be, I used to be real nice on the course. I'm trying to get it back now. Yes, sir. What makes a good chef? What makes a what makes a a good chef besides just the fact that he can cook?
SPEAKER_01I think the ability to innovate and to able to create in whether it be a limited pocket or a large pocket, um, there's this burning desire that will, this flame that never goes out of you wanting to present something to the world that is yours. So that that fire in a true chef will always burn, always burn, no matter what he does. It's it's it's your contribution. And I think anybody in any industry, you know, that wants to be great, you want to leave some sort of legacy behind. You want to leave an etch on the world in some way, and for a chef, the best way to do so is have some having something to contribute contribute to the world that everybody can partake from.
SPEAKER_02When you cooking, right? Through your years of your culinary journey, and you come to a halt, something and you ain't just feeling like it today, you ain't just in the mood for this today. What motivates you to push forward and keep striving for excellence? What is what is something that gives you that I refuse to just give up? This is I'm gonna keep pushing.
SPEAKER_01I think it's the it's the there's a saying that goes, it's it's it's it's on you. It's not in you. Or or or or it is in you, and you know what I'm saying, it's not on you. And I think a lot of people can become chefs and go to their jobs and they can cook and they can get their paychecks and they can go home and live happy lives, and there's nothing wrong with that. But I think there are certain individuals, and I talk about that fire, it's in them no matter what they do, no matter where they go, the wanting to create something so the world can partake, that never goes away. So it doesn't matter. You can be burnt out from chefing, you could be 50 years in the game, and you turn around tomorrow and say, I'm so tired, I never want to do this again. But as you lay there on day four or day five out of that kitchen, it's gonna start eating at you because it is it is in you. Just simply it's it's in you. You can't fight it. You're gonna get up, you're gonna go in that kitchen, and you're gonna make something, you're gonna create something from nothing. And I think that's the that's the great part about being a shot.
SPEAKER_02Something I learned from you um through my years of cooking is discipline. You kept me with the with a uh a discipline to grow, to be better. You know what I mean? Um you know that you know that what you always told me, what always said stuff with me was like, yo, T every day is not the first day. And that just roll with me. But is talent enough, or do you must, or does it take discipline? Is talent enough to um to get you through uh a party of a thousand, or do you have some have some type of discipline?
SPEAKER_01You gotta have discipline in anything you do in life, I feel. Um you gotta have discipline to go to bed, come home from work, go to bed, get up the next morning and do this every day for years. It takes discipline. Anything you do takes discipline. And yes, from a chef's standpoint, discipline is very important. Poise is important, patience is important. There's a lot of characteristics that a chef will grow and learn over the years, but discipline. It starts with being disciplined and having an open mind and being and being very receiving of all lessons that come your way. So you gotta be disciplined.
SPEAKER_02Just not talent ain't gonna make it all. Talent ain't gonna make it. Nope. And today, right? Came down here, told me to come out to this cooking class. The cooking class was excellent. They was making what sourdough today, Sharp. Making sourdough bread, yes, sir. Um, what we can what can we expect from your upcoming cooking classes?
SPEAKER_01Um, so I am currently doing a uh masterclass bread series, um, teaching people how to bake bread, not just sourdough, just all breads. Uh, we are currently in a in a trend of people wanting to bake their own bread. Um, and I think just kind of uh creating their own food source overall, just the state of the world where we're at right now, um, just from a food standpoint, inflation is real. Prices in the in the grocery stores are are are crazy. And so people are starting to find ways to farm their own food, bake their own bread, become more self-sufficient, you know, go back, we're returning to the old days. So I like to offer classes on uh bread baking because it's so popular now and people love to do it. And I feel like it's uh outside of the cooking standpoint, it's a very therapeutic um method.
SPEAKER_02Bread is very therapeutic. Yeah, absolutely. You have to have patience, let the yeast rise, things of that nature. Um it's very tedious, right? It can be. It can be, it can be. But I think you do it like this. Right, right. So if you know what you're doing, you make it look very easy. Yes. But it's not as easy as you would think it can be. It's practice, yeah.
SPEAKER_01Just like with anything else, you practice at it if you want to be good at it. Um, but like I said, I will the for the from the therapy standpoint, and it's not just bacon, um, but it's a good way to transfer energy, you know, before you choke somebody out at the job, come home, and you jump in your kitchen and you create. You you you put that energy, whether positive or negative, into something that you can create. And I feel like that helps a lot.
SPEAKER_02Okay, you you you you love bread. Bread is a bread is right up your alley, bread is like your that's your baby. Give me one ingredient that you can't stand cooking with. Something you just play.
SPEAKER_01So um, before we get into that, I will say um the bread baking endeavor is the newest endeavor. Okay, as of like the let's say the last seven years. Prior to this seven years, even during the seven years, I am a corporate career chef. So I was doing all sorts of cooking in all sorts of kitchens all over the United States. So from a cooking, hot cooking standpoint, I cannot stand Lowry's Caesar salt. It goes in none of my food at all. Lowry's? Did the red season? Did they sprinkle on the fries? With the red top, it goes in none of my food. Kosher salt, ground pepper, coarse ground pepper. That's it. Because the ski gonna grind you up. That's just awesome. That's what I'm telling you. That's why everything be salty as hell, or don't be salty.
SPEAKER_02It's just hilarious to me. If we know somebody that loves to cook with larvae, he can't no large. No larries. Nope. Can't stand it.
SPEAKER_01Kosher salt. Kosher salt. Pink sea salt. All of that. Himalayan. Himalayan. All of that. No iodized. Stay away from it.
SPEAKER_02Not good for you. And you can read what was the what was one of the uh best places you've worked at? I know you did Mercedes-Benz, you've done numerous uh best places.
SPEAKER_01Um I'm not gonna lie, probably Mercedes in terms of my career. Um Mercedes-Benz uh for the for cooking for the Atlanta Falcons, the Atlanta United, um, the president, Evander Holyfield, you name it. Any and everybody that has ever come through Mercedes-Benz, the Who's Who's, I've cooked for them. And and so Mercedes, the the stint at Mercedes will always be special to me because it's where I found my identity as a chef. Okay. So it's it does have a special place, but I've cooked, I've worked for Wolfgang Puck. Um I've worked in hotels, I've worked at University, Morehouse, Clark, Atlanta. I've been all over the board. The Marriott all over the board. His foundation comes from the islands.
SPEAKER_02Yep, Jamaican background, absolutely. His jerk chicken is I still got the jerk chicken season that you made in the house, man. Why should you be stuck? Yo, yeah, his fragrance is dope. I ain't I wouldn't have him here if he wasn't nice in the kitchen.
SPEAKER_01Um pleasure having you here today, Chef. Um pleasure you being here, brother. It's been a long time coming this right here. Have you ever messed up a meal? Absolutely. Burn the burn burn the burn the hell out of it. Um did you pretend it didn't happen? Can't pretend with certain things you can't pretend. You just you just gotta anticipate Chef about to get in your ass, because it just is what it is. But I have messed up a meal. Um, absolutely. Um, I think the the the first story that comes to mind is um I over-liquefied the potatoes. I was we were making potatoes for a catered event of 3,000. This is my early Chef days, so forgive me. And gummy. Nah, it was soup. I made potato soup. You made I made potato soup.
SPEAKER_02How did you how did you do that? You just let them boil too long, you just add water.
SPEAKER_01Too much liquid, added too much cream, it's over it. Yeah. Just creaming them out all the way out. Water and everything. Creaming them out. Yep, yep. I thought I was doing something fly. And Chef got on me that day, and it was a lesson learned. So that's how you learn. You learn, you learn and you grow. You know what I mean? Give me one meal.
SPEAKER_02Give me one meal that you could cook and give me the person that you would cook it for, whether dead or alive. Someone that you would say, you know what, I'm gonna cook this for you. Give me the meal that you would cook and the person that you would cook it for.
SPEAKER_01This might sound so cheesy, but it would be my grandmother, God rest the dead, rest uh rest in peace. Um she's the cooking don of the family. And so everybody in the family wants to cook like grandma, like this ain't that she was a standard. She was like whatever you brought to the party or to to to to the reunion, it's gonna get stacked up against this ain't grandma's, or she ain't do it like this last year. And so they can change it away. Yep, yep. Or you might get, all right, this this might could touch grandma's. You know, grandma's was a standard, and so I think the hardwired skills that you need, the temperament that you need to be successful as a chef, I got from her. Okay. Um, the the you know, being Jamaican and coming from that, growing up in that cuisine, it was the first cuisine that I love I learned to cook. And all these years later, um, if I'm going to steps of the kitchen, you ask me, and people love to ask, what's my favorite thing to cook? It's gonna be something nostalgic, it's gonna be something from home, it's gonna be something that she used to cook for me when I was little. So to be able to cook something to present to her would be to say, you know, thanks for the lessons. Appreciate you teaching me more than just to cook a dish, but how to be a person in the kitchen. How to probably be a how how to be patient. Okay. Um, how to deal with people, you know what I'm saying? Customer service. So you'll cook some porridge or something. No, what I would cook, her favorite dish, her best dish, my favorite dish would be a pea soup. Peace soup with pigtails and dumplings.
SPEAKER_02Now you gotta make them, John. Yep. Now you gotta put it together so I can come through and sample that. Absolutely. I gotta come through.
SPEAKER_01We'll wait till the colder months. We'll wait till the colder months. Yo, we got an ew pork belly recipe. Bananas. So Asian cuisine. But the Avery got that joint down packed now. The boys are monsters. The boys are in Reese, monster. I heard. I'll put any, I'll put them against any, I say it on camera. I'll put them against anybody in that kitchen. Anybody in that kitchen. Ugh. Yep, but um uh I grew up loving Chinese food. I love Chinese food to this day. And so if I was to say, if I was to be asked, well, what is the best cuisine that you can cook? Quick fire out the bag if you was on chop or something, is most likely gonna be something Asian. If I'm doing something nostalgic, it's gonna be something from home from Jamaica. But if I want to show, improve, and really show my chefiness, it's gonna be something Asian. Because I've been crazy. Everything you made Asian was nice, too. Yeah, it's gonna be my go-to for sure. Because I got those flavors down pat.
SPEAKER_02Dishes from the boy. I'd be like, yo, chef, this is it. Yeah. We got a young chef out there in the world somewhere right now. And um, he said he wanna be a chef. But uh, one day he won't be a chef, next day he's discouraged. One day you want to be a chef, then he's the only thing he can do with. Um, what advice would you give him?
SPEAKER_01Um don't give up, right? And that might sound so cliche, but you have to find your space in this in that world. The culinary world is vast as it is wide, as it is deep. Everybody, there's somebody that wakes up every day that wants to be a chef, but there's there's has to be an understanding that there's levels to it, right? So, first you want to establish what level of chef do you want to be? That's the first thing. Second thing, here, here, here. Just play, okay. Yep, there's different levels. So, you know, do you want to be, do you want to be, you know, the Massimo Barroto's Baruttos of the world? Or do you want to be, you know, a chef at the at your local assisted living facility? There's levels to it, like Meek says there's some levels. Or you're just doing something just to be doing something. Or you just going to work to get a check to feed your family, and that's cool too. And and some people will tell you, those folks will also tell you, oh yeah, I love to cook. But it's it's more of I like to cook when it's convenient for me, when I just have the urge to get up. You know, uh a chef that's really going after it, this urge don't stop. Like I say, it's it's a fire that burns and it just never goes out. And you just you want to be the best, right? So identify what kind of chef you want to be. Research the avenue to get there and what you need to do to get there, and also then you need to find out what skills that you need to be able to be successful on this journey because it is a journey. You don't wake up today, work one job, and then you're a chef. It is a long journey. I am 20 plus years in on this journey, and in my own mind and in my own heart, I don't think I've reached chefness yet. There's just so much to learn, right? I can only go by what my parents call me, what they refer to me as, and it's always through a sign of respect, and I respect that. But again, I am still but just a humble cook that's still finding, you know, looking for his way in this world. And I feel like having that humbleness about you and anything that you do, especially in the chef world, will take you very far.
SPEAKER_02Thank you, chef for this amazing interview. Absolutely, brother. I've been waiting. I've been waiting. Praise and Blessed the Podcast is a podcast that is for us, it's for the community. We've been bringing more my chef friends, more people that I admire, that I look up to, that have shown me things through life that I can build with and build from. This is a platform for the community. Chef Dave has always been a positive a positive person in a positive light, and a positive, and um has always had a positive environment. So, with that being said, I want to thank you, Chef, for coming out. Thank you for coming out as well, brother. Um I just want to make sure I don't have any more questions that I could possibly ask that, you know, because we want to make sure that we can help someone. So that last question was something to leave you guys with so that you can stay on task, stay disciplined, because um hard work speed talent, and talent doesn't work hard. That's the same. You have to work hard. And he echoed on everything I said when I said you have to do your research, um, you have to find the blueprint, you gotta follow the plan, and you have to fulfill the purpose. So, with that being said, tell them when the next um cooking class, tell them where to find you, give them your social medias, and just let them know. All right, so on with you.
SPEAKER_01All of that. Alright, so first and foremost, open your IGs right now and type in the number two, B-R-U-H-Z, brus, no cue affiliation underscore bakery, two brus underscore bakery. You can find me there on IG. That's one place you can find me. That's the bakery scene. But then you can also find me at Chef underscore satchel. You know, it's it's one coin, but I got two sides. So if you want to see, if you want to see what I'm doing in the hot kitchen, follow me at Chef underscore S A T C H I E on I G. And if you want to see what I got going on on the bacon side, Tubras underscore bakery. And then you can find me there and and and across all social media, you can find me at Chef underscore Satchy or Tubras Bakery. So it don't matter, TikTok, whatever, I'm Tubras Bakery or find me at Chef underscore Satchy.
SPEAKER_02Thank y'all for tuning in to another episode of Prayers and Blessings the podcast. And remember, hug somebody and tell them you love them. They just might hug you back and tell you they love you. I'm just saying, I'll let your boy.
