KD AUBERT - The Fake It Till You Make It Chicken

the show. And you were so approachable and so sweet, and so I'm happy we finally worked it out to Plus, I love the cook Yes, yes, that's what was one of the first things you told me. We're like, oh yeah, cooky, Yeah, let's do it. So what do you have us eating today? So? Um today? What this is? I call this the fake it till you make it chicken breast um and believe

you're not using an egg plant. You're actually able to if you cut it properly, cut the right way, you can feed like up to five or six really yeah, And then you know you figure an egg plant. You can get an egg plant for like less than two dollars at the at the grocery store. And it's a healthy alternative too. So I'm so curious how you have a fake it to make it an eggplant, Like does it give the same nutritional value kind of? And I'm sure.

I mean, I'm a lover of vegetables and you know, um, I always try to add like a healthier element to to my food. So I mean, I would say that it's probably a little more healthier, you know than a chicken brass. People think that you think protein protein, you think only meat, but you can get protein from vegetables too, So who knows. I mean, I haven't done the calculations on that. But so what what ingredients do you have?

So today I have one egg plant, I have three eggs. Um, there's some progressive breadcrumbs Italian style, some salt, pepper, garlic powder, um. And there's some olive oil. And with this you can either use olive oil or cooking oil. Um. It tends to fry better with cooking oil. So the difference between olive oil, I hate to be that person, but what is the difference between olive oil and cooking oil? Olive oil is actually something you're not even really supposed to cook.

You're not supposed to. It's something more for like on top of salads or you know. Yeah, but I mean people cook with it too. It just has a heavier weight. Okay, cary in it. You can fry in it. It's um, it's gonna give you a different type of cooking oil, give you more of a fluff of your crispy kind of thing. This is just a little heavier. So we're gonna destroy the dish. Uh No, we don't destroy it because we're gonna make it work. We're gonna make it work. Okay.

So yeah, this is this is really this is really awesome. Thank you so much. Yeah, no, thank you for coming. And you were broke at some point correct, Well, yeah, you know what in the beginning of my career, when I decided that college wasn't gonna work, you know, I had to make a decision, and I chose, um, this

career and this journey and um. You know you. I tell people sometimes when you move to l A with your dreams and your passions and things like that, no matter how planned you are, no matter how much of a budget you have set aside, housing, everything set up it's almost like and I'm sure it's like this with anything you're seeking in life, but you're always just gonna have those moments, and those moments are what pretty much make you know good, like make or break you or

something they make or break you. They give you the character, they give you the tough skin, you know, and they just give you moments where it makes you want to fight harder and push harder. So okay, well let's get to again. What do you need first? So here, let's see. Yeah, I'm gonna need to stand from So we're gonna start with the cutting board, right, can I put this here?

Going to move that plate over there? So, um, you have your egg plant which has been washed off and all that good stuff, and so at the at the fourth at the top of the egg plant where it was connected to the stem, you just want to um remove that. So you can just cut that off. And sometimes I cut it at an angle just because if I want to have some type of shape on the end, but today it's not really an issue, so we're just

gonna take the top off there. So what I like to do is it's kind of like lay it flat on, like it's flat aside or whatever. Usually they're really all around, so you know it's either here nor there, but or you can stand it up, right. So what happens is you just how many people do you want to feed? Let's make up a number. Well, we're just feeding us, okay. So and then if it's really good, you know, maybe does the crew want to try this? Oh? Okay, whoa, Yes,

we'll make it for three. Yeah. Perfect. So here's the seeds I was talking about. They're really really small, you know what I mean. You can't really like and you can eat the seeds, you can eat the whole thing. So we're just gonna make these. So you just cut all the way down and you see how thick that is. Yeah. See that's your fake chicken rest, right. And so also this dish really works well if you're trying to recreate, like, um, a chicken parmesan. Oh yeah, so this would be like

a perfect substitute for that. So we're gonna cut one more. See now this because I'm going a little bit thicker for three people. But so far we've you know, we've kind of got enough for We're gonna go for it because we're gonna do I want to try it yeah. When I say it's good, they come out from the behind and they're like, let me try, let me try it. Right. So you see, we have like we got enough to

feed a little family here right now. I could have made this one like a little bit like thinner, right, but this one too. You can use these these as well. It's it's kind of like the end of the bread. You know how there's that the butt at the end of the bread. Some people are with it, some people aren't, but right, and so you can also cut this off. That will give it the same type of feel and it will also it'll, um, I believe it will kind of cook better because sometimes the skin takes a while,

it takes longer to cook. So now we have all of our pieces. So next what we're gonna do is we're gonna grab our bowl, right and um, you know, I'll move on, I'll move this. I'll be your little assist. Thanks my sush chef. So we have a bowl here. So you take your eggs, I mean, depending on how many pieces, because if you had two egg plants wanted you know what I mean, that's how much you add up your egg So we're gonna just crack an egg. Nice, dump it in the bowl and grab Are you only

using one egg for this? I'm gonna use all three. But you know again, it's like you really just can't go wrong with um. Get this little piece of show out of here. You can't go wrong. I mean I could make it work with um, let's just say two eggs to be safe, because see how that is right here, and then it's fairly thin. But if you don't have a lot of money and you only have like one egg, you can make it work. But it would be it would be tough because this is what's gonna make the

Italian bread crumb stick. So it's like the more the better. These eggs are okay, it's fine. We can have shell in are like no, no, no. So you ate this when you were broker? What was going on where you're coming up with this amazing uh make version of meat? Right? So you know, it was just like when you just are at that point in your life where you just want to get creative and healthy and save money and um, I wipe my hands. Can I use this? Use whatever it is here? Oh we also have this for you,

Oh wonderful a towel? Thank you? Is there a trash can as well. Know you can do you want to use this ball? Okay, I can use the bowl for the shelves and the the there. Well, then now your official chef. You're cleaning up right after every Yeah, that's something that my mom taught me when I was younger. I always clean up while you cook. That way, when you finish, you could just go eat and you can put this stuff on the Okay, no, that was so I'm just gonna go ahead and just put this third

egg in here. Okay, did you learn this dish in France or well? This was something that um I had seen before and I just wanted to try it, and then I tried it and I really liked it. But I perfected it because before it was a flower thing. I think I've seen it on your show on your YouTube. You couldn't know. You showed it, but you didn't show how you made it? Was that? But was that the one I put in the oven? That was the one I put in the oven? Right? There was one where

you cook? She cooked these flowers. She showed either the end, but I don't I think you either showed the end, but you didn't know how either. You showed how to make it or you showed them, but I remember I just remember walking away. They like, but I still had more questions. Are you sure I didn't show all that? Yeah, because I remember saying or maybe you didn't show how you did it. There was there was one video where you had and it was like that. It was like,

that's the flower from a zucchini. Yes, you are really really popular in France and you put people stuff cheese in them and then you fry them. I watched it. You you had a video online. Oh those were so good, but I don't think you showed how you made it online.

I got to go back and look. Now, I'll probably do if I if I see it, I'm gonna like d M you and say, see this is the video that had the cliffhanger that I was like, huh yeah, because there was something missing and I remember being like I think talking about but it wasn't finished, and I was like, dang, I think I wanted to see you eat it or something. Maybe do you watch those people that eat like seafood online? My ba mog bang bang bang bang. It is stuff I do, but then I

want to go make my own. I'm like they do right, now. Um. So yeah, so I put the eggs in the bowl, and then what I did was I'm gonna put them So you can do this any o kind of way. Um, you can use a bowl, you can use a plate. But what happens is you see how big these pieces are, so they have to be able to fit inside of where you put your egg, and then they have to be able to fit, you know, where you put that. So that's always something to take into consideration because you

can't this wouldn't necessarily fit in a bowl. Oh that's now, see what I'm saying. So now that we have everything set up, so let me go over here and show you about this. Right the the seasoning. If you get the progressive breadcrumbs, the Italian style, they're already season but I always I tend to like to add a little bit um more so sometimes a little if you add like a little bit of black pepper, um, and then you know, and these are also things that you can add.

Um at the end. I love garlic. I used I use garlic a lot. Yeah, and so you can also add some some garlic powder in there, just to season that up a little bit. Um. So we're just gonna just add that to that and then um, so as far as like salt, salt is something that I'm gonna just drift sprinkle on after because when you do fry things, you lose a lot, You lose a lot of the seasonings and and so forth. So I'm gonna just take a wooden spoon here and I'm just gonna whisk the seasonings.

Just give it a light mix, you know what I'm saying, Just so you get all your season things mixed them together, yeah, and get up. It's it's just to even it out, you know. So once you've done that, then you get so we got to start the oil hunt. Yeah, I probably should have done that a little bit sooner. But

it's totally fun, right, So this is it. Okay, So we're gonna and just so you know, like I'm actually very passionate about, um, just teaching people how to eat healthy and how you can do it where it's not expensive, because you hear a lot of times people say they want to eat healthy, but it's too expensive. And you know, um, I'm a farmer's market girl, so uh And luckily for me in France, I have friends and family over there who who work at the farmer's market, and their business

is the vegetables. So if you follow me on Instagram when I was there, there were times where I would just go and give my family like bucks and I'm coming out of there with like a crate of vegetables. Yeah you're happy. No, I'm in heaven. That's like my chanelle. You know. It's like it's like my kitchen at all times. And I think I got this from Chef Ramsey. Um, my kitchen always always has an abundance of vegetables. It just it makes me, It gets me excited. Yeah, I

always have Like I'm the opposite. You go on my fridge and it's like, where's the vegetables. No, this is just outside the frigerator. We haven't even got into the inside. So yeah, it really turns me on to have lots and lots of fresh produce and vegetables and stuff in my house because that's where I get creative. So, speaking of creates creativeness, let's talk about your career. We're gonna heat up some oil while we do that. Again, this is olive oil, so this is gonna be a little

bit different. Okay, Now, out we've seen you in modeling, campaigns. We've seen you in movies and TV shows, Like I want to know like where all started and like how it all started? Well, I mean, you know, um, I started off as an athlete. I've been playing softball my whole life, offball, basketball, track, And originally my goal was just to go get a scholarship and you know, go to college play softball and then maybe like coach for a team or something, and then, um, you know, it

just wasn't And I was a tomboy. I never wore makeup. I never really paid attention to myself like that. Like I was literally like coming home with bloody knees all the time from playing baseball and skateboarding in the street. So it's just kind of like it wasn't until people started approaching me at random times in my life asking me if they could take my picture, if I would be in their hair show, if I would do this, and I would do that, and then there was just

always such a great response. So you know, it just was and that just led to people starting to give me those encouraging words like have you ever thought about modeling? Girl? You could? You could do? You could? And I was a big girl, so you know, I was you mean like you were heavier. I was a lot heavier. Yes,

I was a lot, lot a lot heavier. And this was before now when you say bigger, were you like I was like a size twelve okay, okay, So and they were approaching you for modeling at that time, yeah, and it was like but they didn't know any better in San Diego, California. So it was just kind of

like pair shows and you know, things like that. And then it wasn't until you know, I went through the you know, took my little pictures to the agencies and they were like, well, you're cute, but you're too big, you're too fat, whatever. And from then I just kind of like, I didn't give up, but I just was like,

screw this. So I went did some you know, Um, I got a job at the at Macy's doing makeup, and so I just figured this, I'd just be a makeup artist and um, you know that's when um, someone approached me at my job and then it just kind of just opened up some doors and it was just I mean, it's a lot of details, but it was just amazing. My whole career has been amazing because all the stuff that I've done. I never trained for any

of this. You didn't trying to be like acting. Wow, you've been in a lot of Yeah, I mean I can act, I write music, and I've been validated and all these things. So you know, I just I just go with it, you know what I mean. To be honest with you, I don't even really think about this ship half the time. I'm just kind of like, if it's something I want to do, I do it. Now do you ever go after it or does it always come to you? Like? Okay? So there are roles where

you've had to audition for. Oh, yeah, I have to audition for Friday After Next. That was my very first I did nothing before that. What was your official breakout role? Was it Friday After Next? Because I mean I gost to the show on MTV, but that was like a co host with with um Dave. Oh, I think I know who you're talking. God, he's gonna kill me. Um.

The show was called Kidnapped Dave Holmes. I was just I was his his co host on that, so um but yeah, you know, it just it was just things that just kept happening and happening, and then I was working with humongous stars out the gate. It was like ice Cube, Harrison Ford, Woody Harrelson, Um the Rock, Michael Clark, Duncan you know, it was just it just it was getting bigger and bigger, and it was just like, you know, it's just been a it's been a great ride. Now.

Were there any gaps where it was like hard or was there any point in your career where it got like difficult or I mean, the only thing that made a difficult really weird decision. What do you mean, like, for instance, if you noticed there was a point in my career rock and things kind of stopped, that fell

off a little bit. You know. I used to be represented by one of the top publicists in the game, right, and she had Whitney Houston, Hugh Jackman, huge people, and this was my first experience and with the world of publicity and things like that. Well, she wouldn't let me do any black publicity, any black publicity. Oh you mean,

like any black press press? Why? And I and I got frustrated about that, and you know, I'm paying you twenty bucks a month and that was that was then, yeah, you know, and so it was like and I'm just like, I just was turned off by it, so I left and it was like this, there was just I had I worked with people like, um my agency, my first agency was a very big agency, and I was I was bringing in a lot of money and there were certain people I couldn't get on the phone, and I'm

just like, are you serious? Like I'm not, I don't know, Like I was just like I don't like that. So then you were like, I'm out. Yeah, And it probably wasn't the best decision, but I was just me again, I didn't plan any of this. Do you think those were good decisions looking back? Oh no, well kind one of them, yes, which on the publicity. Yeah, yeah, that was a good So I'm just like, damn, that sucks because you're it was it was. It wasn't like an ego thing either. It just I just like it wasn't

it wasn't fair, Like it wasn't fair. And if a press person came to her and said, Hey, I want a booquet D for my show or for my magazine, she would turn it down before it got to you, or she would and then ignore it turn it down. But the thing is, it's like I had records, they gave me a breakdown every month of everything that came in. Who called So I could see this, like, Hey, why you run into people in the street. They're like, hey, we've been trying to get you. We've been trying to

get you. We've been trying to get you, and your people keep you know. So it was kind of like a thing like that, and I didn't not even know that that sucks. But so so that was a good decision. You say, yeah, I mean it might not have been. You know, listen, so you think that handered your career a little bit. I think it just kind of might have. It makes me when stuff like that happens in my life, it makes me um step back and just put everything

in perspective. And usually that's when I do ship. Like what I just recently did was I'll go move to another country because I've lived in several countries. Yeah, you packed up and you left. Yeah, like it left us grow to get out of here. So like what was going on where you were like that's it, I'm done. I wasn't done. I just was like going on a long vacation. I just was like I just want to change the scenery. You know. It was like the industry, Hollywood.

The money was starting to get bad, we were getting a new president and things are I was just starting to feel I'm a forward thinker, so I can kind of see things before they happened and in my mind and according to me, and so I just felt like I was like, Yo, this ship is getting crazy over here. Was there like a pivotal point in your career where you were like taking off, Like was there one particular thing that like tipped it? There was a bunch of things.

I mean, like, I mean, you gotta you figure like I was, I was like modeling, and then from the modeling was commercials, and then from commercials it was like the TV show, and then from the TV show it was the movies, and then from the movies it was like bigger campaigns. Like everything just it's it's been. It's just it's just been an amazing it's been amazing, you know.

And so when I took that time off and went to France, I'm so glad I did that because now it's like I was able to step outside of all of this and I don't watch TV. And then over there, I don't watch TV because I couldn't understand it. I can now because I speak the language, but in the beginning I couldn't understand it. So you know, I just was watching through social media and what my friends were saying, and you know, it just gave me a different perspect

um five years wow. So what's the next step of this dish? Well, so the heat's been the oil has been sitting on here, so I just took it off just a little calm down a little bit. So when you want to check your oil, you can just grab some of your crumbs and just drop it in there. Oh, it's not too toopath. But this is olive oil. You smell it kind of yeah, I smell it. I'm choking up over it. I love olive oil. I like to

put it on my bread um. So yeah, so we're just gonna grab one of these, right, and then we're gonna just drop it in the eggs. So what happens is, well, just you want to just make sure that you've like saturated in the egg. Yeah. Now, let me tell you I just made this recently, right, and I tried something and it kind of worked, but it didn't work. And I'm gonna tell you. I minced up some garlic and I put it in the egg just because I love garlic and I just wanted to see how it does.

But you have to know when you cook with garlic, garlic cooks fast when you're frying brown. Yeah, and then it gives a bad smoke flavor and stuff like that. So yeah, I mean, you know, just this is like your glue, right, the egg is like your glue, just like it is with anything. And then, um, you don't mind if you can use the hands. Yeah, And so we're just gonna like drop this. Let me just check

this oil really fast. There we go. So we're gonna just drop this into our um bread crumbs, and then we're just gonna like push it down a little bit just to make sure that it gets on there. And then you know, the skin of the eggplant, you want to like make sure you get that covered. See how you cover the oh, I see like the outside rim, Yeah, because it gives it's really tasty when you do it. See how it's starting to look like a chicken breast?

Is it's looking official? Just kidding? But yeah, can can the camera see that? Or no? Let me lift it up. I mean it looks official. It looks like it could be like chicken parmeers on it, right, see, so it's like yeah, sure, right, so that's pretty much what it looks like before you fry it. And then on the sides you just want to make sure that you cover the skin really really well. I'm gonna just get put a little bit more here, and then I think on the back, no more do you think? So yeah, let's

put a little bar. It's getting a little messy here. But that's that's why a bowl sometimes just to control it perfect and then we're just gonna drop it. Oh there we go. So how long does this usually have to cook for? It just depends on you know sometimes when you cook on these stoves versus like um, the gas stove, you just gotta watch it. You know. It's like, I does that have to get mushy on the inside, No,

it's just gonna it's gonna get kind of a firm like. Okay, So tell us more about like your upbringing, because I want to get into all the oh, and then make sure your oil is hot or all your stuff will kind of it's like frying fish. You want your oil to be hot when you put it in, because if your oil is not hot, all this will fall off all the all the stuff that you had, the egg and the and the bread crumbs will fall off that. Yeah.

So when you're frying fish, frying chicken hot, yeah, you want it to be really the oil to be really hot so that everything stays. Is it cooking right? Yeah, it's cooking right. So if this were like the canola oil or the cooking oiler, you just kind of see more of the bubbles and the this is how you can see olive oil is more heavier then. But yeah, it's gonna work for sure. So how was it working with Cat Williams? It was awesome. He's still like talk

to him. Yeah, that's awesome. He's a great guy. I think he's very misunderstood, but he's a he's a he's a great guy and he has a huge heart, and you know, he just does things his way. But Friday after next was was him and I. We were the rookies, oh where everybody had already yeah yeah, yeah yeah, and so we were like the newbies. So now was that cats one of the cats first big breaks? The Wow,

so you guys have been really in the game together. Yeah, just like Kevin Cat Ever tried to shoot his shot at you that I never ever asked those questions. But I'm like, hey, it's Cat Williams, right. No, No, I mean, you know, I think we just were so focused on

the mission. You know. It was like, you know, we literally sat and planned out all of our scenes before we did him, and we became so fond of each other that, you know, the director had to literally pull him aside a couple of times to be like, listen, you gotta you gotta talk to her, like how a little bit more rough? Yeah, like the scenes where he's like, don't be sorry, will be careful. I was shocked he said that ship yo, you know what I mean, And like what you yelled at me about the stuff that

if you noticed in that scene. I'm standing there because I'm just like, I'm flirting with ice Cube. But I'm just like, I didn't know what was coming because half of us don't even say what was on the script in that movie, and it's so specily with Mike up. But um, yeah, I mean some of the stuff that he was saying, I think its kind of it shut because I was like, Yo, that's stop where we were, Let's stop what we talked about. We you know, we

did plan. Did he ever apologize afterwards? Like, look, man, he did. He did. He was like, man, look, you know they only this is what they want me to do. And I'm like, no, no, do it. Go with it like oh oh yeah, that's hot. Okay, yeah, but it's fine because the other side will be nicer and we won't show this side because it's just a little it's fine. It's broke, right, Okay, So then yeah, that's what happens when you're broke. You don't pay attention. That's what happens

when you talk. Yeah, I see. I normally don't talk like this because I'm really know trust me. On this show, this is a constant challenge, like people get off there like talking and cooking talking. It's hard. It's smoky. It's smoky up in here. Katie's Katie's smoking up the kitchen. You know you can have tongs right there. Oh that's girl, because there's such it's such a different place. She's over here. You can be the first, no, the first again, So

for all y'all listeners are insurances very questionable. So she burns herself. We're in a lot of trouble. Oh no, I'm fine. I've burned myself before I had third degree burns. Here nice. You can't really see it anymore, but sometimes in camera. There's been a movie or two that I've actually seen it. But I was young when I was um, you know what, that would have been a great recipe,

but it's really fast. So back and when I was younger and my my parents weren't home and I needed to cook, I was old enough to be home by myself. But there was this one time it cooks, well, you're gonna burn your fingers. I'm not girl. I do this. This is what I do. Sometimes. It's good to put a napkin on here, just to absorb the oil. The plate that you're gonna put your your your egg plant on when you're finished, that's just okay. And then look

see how you push it. Oh yeah, and that's how you can tell that looks like a real good egg. It's gonna be better when you see the other side. Okay, before we try this, I need to get some golden stories about your broke days. Wait, okay, so there was a um, there was a time when I was at home by myself and I had to make make me something to eat. Right, So I'm on the phone. And this was back when the phones had the spiral cord

connected to it. So, um, someone had told me about this way you can cook you know those little and iss frozen burritos. Oh yeah, you mean the ones you get from the for like a dollar. Well, yeah, or you can get the bag where there's like a couple of yeah, but like the ones, yeah, like the rosarritos. There's something like that. Yeah. When I first moved right, okay, well you can fry those? Did you fry it? I would Mike Waven girl, you can, Friday. I didn't know

you can. First of all, when the time when I was buying old burritos, I barely knew what the stove was in my house. Fast, Why don't you guys know you can fry those. I don't know if you've ever had it. But it's really good. And this is gonna this is gonna be really a bizarre thing, but it's

really good. So I was like maybe with thirteen or something, and I'm on the phone and I'm talking and I'm not paying attention, and I had a saucepan and I put some frying oil in it, and I forgot about it cause I'm on the phone, so I'm talking, talking, talking, Yeah, yeah, yeah. I go on the freezer, grabbed the frozen burrito. Frozen burrito. The phone doesn't reach the stove, so I toss it. Oh no, and it's frozen. Doesn't that mean splashy splash slash.

So all that hot grease, see you can still all that hot grease just landed on my hand, and I don't know, I turned into like Michael Jackson or something because it was like I just started like shaking, shaking my hand and next thing, you know, the skin skin just started hanging. Yeah. And then I'll be careful, I know, I turned it down and so then once I um, once the skin finished like doing this hanging thing, then it turned into like oil. Yeah. So it was a nightmare.

But I learned a lot that day. Yeah, I learned about that was the first time I learned about water and hot oil splash experience. So water and oil and then our friends. Okay, I'm not really like when it comes to cooking, I really don't cook in a way that most people do. Because I'm gonna tell is something that I've done on my YouTube channel. I do it a lot, right, and nobody will. Nobody in my family will let me cook at their house because I cook like this. I like to put stuff on the grill

in the oven and like a barbecue. Oh you mean you don't use a pan. You just put it directly. But then when it drips, I make a drip pan out of oil and I just kind of fold up the side. That's yeah, we're gonna make that smart. I'm gonna tell you would be shocked. So if you're making like salmon, you put it directly on the yes, and you just you just make sure you put a little oil on the grill and side does the salmon not fall apart like through the because you keep the skin

on it. Oh, girl, I can make up, you know. I YouTube channel, Yeah, Katie's World, Katie's World, so we can find your cooking. Now, we just we still got to make our rounds back to you know, your career and you know you'll this is where a bowl comes. Yeah, you can get the size though still no, yeah, and then we have plenty of brick m hm. So, like, what advice would you give to girls trying to get in the game? Now, don't do it? Really? Why do you say that you know, but there has to be

some girl. I don't know what advice I would give. It's a different day and age. The game has changed. Man, It's like it's like it's it's so, the game is just different. Man, things are different, you know. It's like now it's just now. It's like, I mean, you just gotta figure out what your market is. Like when I came in the game, I came in to be a model, a fashion model, like I wasn't trying to have It wasn't always sexy, sexy, sexy, sexy. Now everything is sexy sexy.

It's so over sexualized that it gives young girls like hardly. You know, it affects their confidence because they might not be born with a certain nose or a certain ask or chest or whatever. So I mean, I don't know if you to be an Instagram model, if you want to be a fashion model, if you want to be a runway model, if you want to do commercials, if you want to do movies, comedy, drama, action, you gotta

just figure out what you want to do. But I do tell people, I always tell people start off with a commercial agent. If you start off with a commercial agent, that will get you ready, and that will let you learn everything you're supposed to learn. You'll make the best money. And you know it's how do you get a commercial agent? Though? You just gotta knock on some doors and you gotta you know, like what do they do? They just get you commercials or I don't want to from the industry,

so I don't know. I totally get that. No, here's the thing right with commercials. They're looking for everybody old, young, fat, then black, white. They need everybody. They need the girl at the bank, they need somebody to the construction worker, they need everything. So you'll learn how to you'll learn your camera angles, you'll learn um, you know, you'll learn so much and you make a lot of money for

that thirty second spot. I don't know how it is now because I came back to America and everything is different, so I'm still having I'm still trying to get used to this new this new system here. But um, you know, I just I just would say, you gotta just figure out what you want. Who we want to be like right now, like I'm at this point in my life now or it's like I'm only accepting comedy roles because I just want to focus more on I really want, you know what I'm saying. But then there's like some

action stuff that came up. But I also want to show like my hood side. Oh yeah, I got it. It's it's but yeah, so you know it's it's. Um. I'm gonna add some more bread crumbs to that. Well, I think we could just make these two for now, because we're running close some times. No, yeah, for sure. Sorry, it's the way we can eat. These are pretty and you know when you cook this, this tastes really good with a pasta or like a marinara sauce. Yeah, like a marinara sauce or um oh, do you want these

napkins too? And I'm gonna put this on right. I can't wait to try haties eggplant. I'm gonna wait for you and then we're gonna drizzle some salt on there after let me just finish. This looks official. So I mean, however, you eat your egg plant like macaroni and cheet and your chicken breast if you want macaroni and cheese, it's just however you want to do it. But once you taste it, you'll see that it's like you should just

try it while it's nice and hot. Actually so for for girls trying to get in the game right now, obviously there's like all these platforms like Instagram. Do you feel like now that you come back to passing directors or does anyone say, well, what's your following? Have you had that question yet? That changed the game a lot too. Do you feel pressure in that area or not? Um?

You know what, I just got to the point where I was like, if they don't recognize my talent after all this stuff that I've done, then you know, it's just to like, Wow, it's good, right, that's really good. Nasty reminds me of um, you want to add some salt to it? Are you good? We can do a little bit, but I like to use this reminds me of z. Yeah. I mean I think they all kind of come from the same family, to be honest, you know.

I I was on this whole thing where it's like, um, I like to cook vegetables that like grow in the ground, and then like that's not this. Of course this is incredible, it's right, and I can image. I can't see why this would be fake it to you because you could do the Marinara with the cheese, and this is delicious. And now I learned officially how to make it. Yes, I look, I'm supposed to try this, you know, no good. I wish I could have done the the squash, the

squaw spaghetti squash with this. She would have really loved it. This is amazing. I didn't even I've never had eggplant. I've never even seen what it looked like. I don't think I've ever eating it. Now I have a whole new appreciation. And let me tell you, there's I have so many ways that I can cook this. Wow. Yeah, how often do you eat this dish? Well, this dish

um once in a while. But you know, whenever you're making soups and stuff and you just cut up some eggplant and boil it in there, it's gonna give your soup like a little texture because this will all disappear. Yeah. Do you ever boil one of these? It kind of it turns into just like it just makes like a texture.

I feel like I'll stay away from the boiling just because I'm like, uh, I don't like well, I'm have Jewish, so I don't like mats the ball soup or like you know, when you go into the restaurants, and I'll be like, eggplants is the eggplant soup they offer? That eggplant soup they offer. I think it is right. I've never had eggplant I've had oh yeah, say, I don't mess with the ochres of the world. I like African food, so I do. This is delicious. I'm so happy you

like it. It's just hard. I'm really hard to get people to like, like, no, I'm gonna make this at home. I'm trying to lose weight right now, perfect, trying to lose my Uh well, you know, you just need to go get some marangue tea that will come off in a week. What's marangue is that there doesn't make you pop, It's just toxic toxins and waste and um things like that. Yeah, I love this dish. It's delicious herbs and stuff. So you're gonna try it with me. You could turn off

this you want to turn off the stove. Yeah. I never really eat until I'm finished cooking a right finished cooking or cleaning cleaning, cleaning, Okay, okay, Well before we wrap, do you have any other advice that you would like to give, say, young people trying to get in the game. Besides, uh, get a commercial agent, which I never knew existed until you said that. Yeah, I'm telling you most people don't even think about that. And um, it's um this is where my O C D kicks said, Oh yeah, sorry,

I just gotta put a little water on here. Oh you really don't. Yeah, it's it's a it's a thing. But see when you could when you clean, while you cook, you can walk away and you don't have nothing to come back to. It's like this weird thing. But um, yeah, I mean listen, like I just tell people, follow your dreams, your passion. You know what I'm saying. If you're really passionate about it, you'll stick with it. And if you're not,

then you'll try you'll you'll try something else. But you know, don't I never try to feel like there's only one way to do it, you know. I think the people that really end up soaring and being successful are the people that like, go through the back door when everybody's going through the front. You know, are those people who I know, you guys are doing it that way, but I'm gonna do it this way. And then what happens is the person that's in the position of power. They

noticed the person that's you know what I'm saying. It's just like I remember, UM we interviewed like Pippo once and he said, if they locked the doors, I'm going through window and I was like, oh, that's interesting. Yeah, you know, yeah for sure, and now look at where pit bulls at so he was onto something. Yeah, but for him, where can we catch you? Like how can we keep up with everything? K D? Basically right now is my social media my Instagram And I'm really not

that active on Twitter. I know I need to, UM, but I should garage just be so busy, like focus on other stuff like social media takes a lot of time. So my Instagram is like one of my favorite spaces UM, which is the real Katie Opert or if you type

in your favorite actress UM. And then my YouTube channel is UM Katie's World k D E Easy World eighties world because my world is a pretty awesome place, like a lot of butterflies and who knows, Like I'm thinking about maybe like I'm transitioning back to America, so it's like I don't I'm learning now because in France we don't have a lot of the stuff that you guys that we have here. I'm talking. I'm not America, so

are you? Yeah? I like you guys are like no, but um, I might do some twitchers, you know, like, oh, really, isn't that video gaming? Is it? I thought Twitch was video games. It's like other stuffs, other stuff. Yeah, and so yeah, like so I'm getting all my cues from the video video Jared shout out to Jared. Oh god, I was Kevin Durant who thought it was We're like Katie's shooting was like what k D? And I was like, yeah, Katie, I should have told him yes, and just see what

appe would have came in. It's delicious, it's perfect. And this one was a little thicker. I cut it a little thicker. So I'm gonna see what now do you want it? As far as texture, can you make it any texture? Does the texture matter with the textual world on the inside. Yeah, some people don't want to see that. This is I could have cooked this a little bit longer,

but it's still good. Like actually did it with the knives um minus softer on It's I just say, you know, mind softer but once you I mean, you know, like with anything, you kind of have to like start to play around with stuff, you know, cook it a couple of times. Since you love cooking so much, have you thought about just doing a cooking show. I would love to do a cooking show. I feel like I, Um, the part is is I don't measure. That's fine? Yeah,

so that none of the oh is that how I go? Okay? Perfect? Yeah. I don't think I'm seeing anyone come on the show and put out a measuring cup once or said one teaspoon er. Noh, like that, it's perfect now what I do like to do. And my family laughs at me because I put vinegar on a cook I would love vinegar. I don't know why. I just feel like lemon and vinegar. You just add a little bit of squeezer lemon on this or a little I can see lemon, I don't

know about the vinegary. Vinegar makes everything great and it claims your insides, all your womanly parts. Okay, okay, we're learning a lot. We're learning a lot about cooking today. Well, I just want to thank you for coming out and feeding me and teaching me everything I need to know

about eggplant. Now that I officially know how to cook it and you could cook this with eggs and even try just look if you just like, for instance, if you just cut it up in sizes like this, right mint, cut it into a lot of squares and just add that to your meat when you eat me. Yeah, okay, chicken, Okay,

do you make spettaef? Make everything that makes me fat? Right? Okay, So then add some of this, Just just cut up a lot of squares and add that to your to your meat, and just watch how it's just it's gonna give it like this really soft texture and you're gonna the flavors. Can you taste? Can you can emagine that kind of with like a little bit of marinara and some I can imagine with marin nara, I can imagine.

I think if I were to make this again, which I would definitely, um, I feel like I would try it with a bunch of different things, Like I would try with breakfast foods. I would try with pasta sauce. I would try it with spaghetti. I would layer it like it's lasagna. Right, Yeah, see that's how I did it. Now, Yeah, I would layer it like yeah, yeah, that's it. I would do it. I made a video on there that I want to go back. The whole thing can change it. I'm so happy you like it. Guys, this took just

for all our listeners. This took like less than I'd say, ten minutes to make in real life if we weren't talking through it. Um. And it was really simple and really affordable, Like you're talking less than five dollars eggplant, eggs, seasoning. It's really affordable. It goes a long way. And and what's impressive about it is that if you had marinara and and uh some pasta and cheese, you can legit

make layered lasagna or um. I think it's definitely passes as the fakets till you make a chicken perfect name. I'm glad you like it. I love it. Yes, and she's back in America. Yeah, ain't he's out? U s a Yes American keeping your mom broke