COCOA
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My Holiday Bryant Lewis
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Interview with Chef Jermaine Bethea Hurley Morgan
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Hurley's Mental Note Hurley Morgan
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Tis the Season Leroy McKenzie
NOVEMBER/DECEMBER ISSUE 2019
REAL LIFE REAL FAITH MEN OF FAITH
Editor in Chief Cheryl Lacey Donovan Publisher Elissa Gabrielle Senior Editors Hurley Morgan Cee Cee H. Caldwell Columnists Leroy McKenzie Alvin C. Romer Hurley Morgan Bryant Lewis Marc Bandemer
Designer Cheryl Lacey Donovan
EDITORIAL OFFICES P.O. Box 450121 Houston, Texas 77245 832-827-4438
SUBSCRIPTIONS (832) 827-4438
. realliferealfaithmagazine.net
Editor's Note Words from the Senior Managing Editor… Greetings, Can you believe it…another year has come to an end! We have made it through our 4th year! We would like to thank you all for your continued support and continuing to give us a chance to both educate and entertain you with our enlightening articles. The last two months of the year mark the season of thanksgiving and spreading cheer. This is the time of the year where we have two of our most important holidays, which is very suiting to present to you our year’s finale. We are thankful for you! We are thankful for the opportunity to share with you what’s on our minds as men! Speaking of our minds…the deep rooted issues of this country that continue to be barriers to our ability to get past issues surrounding racism, sexism, mental illnesses, and injustices that flood our social media timelines and the news outlets continue to be very much prevalent and should be addressed. We want to talk about it! We need to talk about! Better yet…we need to DO more about it! I will now come off my soapbox. But just know…the contributors of MOF, along with myself, are dedicated to bringing you more content on the issues that we as men need to address in order for us to better leaders; better neighbors; better fathers, sons, brothers, uncles, friends, co-workers…better MEN! Throughout the year our mission at MOF has been to address an array of topics that men not only want to hear about but also need to hear about. The well-versed contributors of Men of Faith Magazine all write with the goal to educate, uplift, motivate, and inspire. As men of faith we all must do our part in order to make this country a better place because the country needs more positive influences. We are in a state of emergency where it has now become imperative that we stand up and create a culture of positive change. We write with the understanding that men need to be able to do more in order to help rectify the issues that continue to plague our communities. We continue to strive to feed the mind and soul of men while encouraging all men to do their part in supporting the brotherhood of men. In closing…with this month’s cover feature Brother Jermaine Bethea, award-winning Chef and Nutritionist, and all the articles from the MOF scribes we hope that you enjoy the content within the pages of Men of Faith. Magazine. Happy Holiday Season everyone and as always…Enjoy! Much Love! Hurley Morgan Senior Managing Editor
R E A L
M E N
P R A Y
Bethea
CHEF J ERMAINE
chef jermaine bethea Jermaine Bethea is an award-winning Chef who has taken his childhood fascination with food and its unlimited possibilities to places he hadn’t imagined. Chef Jermaine worked his way up from a cook to Executive Chef while believing that there was always more for him to achieve. His culinary career and expertise has also allowed him to work on and consult for events such as the Winter Olympics, Academy Awards, and Presidential Inaugural Week. Jermaine would later use his talents as a chef and nutritionist to start his own business, Culinary Excellence with Chef Jermaine Bethea, in 2004. ‘Culinary Excellence with Chef Jermaine’ is a full-service catering, personal chef, and meal prep company; creating custom menus to fit each client’s unique taste and budget. In 2019, Chef Jermaine partnered with Coach Tami of La’Salle Coaching to form ‘The Chef and the Coach’. The Chef and the Coach brand promote health and wellness in a holistic way; through various workshops and community events. But Jermaine hasn’t stopped there he will launch his television and radio shows ‘In the Kitchen with Chef Jermaine Bethea’ & “Chef 2 Chef” Winter 2020.
my holiday Bryant Lewis Let me preface this by saying there is joy at the end of this piece, so bear with me. The holidays are a weird juxtaposition for me. Truthfully, my favorite memories surrounding the holidays, apart from one, is related to alcohol. Holiday parties, personal moments with friends, alone time with just me and a bottle of Grand Marnier had always put a smile on face. They always masked the pain within me, and besides, I was the life of the party so why not!!! Truthfully, I was always envious of families who had great holiday togetherness, fantastic holiday traditions. I overheard someone just recently say a tradition she has with her dad is they buy each other socks for Christmas, that’s awesome.
Yet another person
told me that her and her Grandmother goes to a restaurant for Thanksgiving, being thankful for each other, using that time for themselves and just chat. I have always been a part of everyone’s traditions, never one of my own, until now. I use social media to give thanks, and heap blessings upon The Lord. No, this isn’t something I do on just the month of THE holiday season, but it just takes on a whole new purpose for me during this time.
The holiday season gives me the opportunity to give thanks to God, give thanks to Jesus, give thanks to so many people, friends and family for so many things. I can unequivocally say that my younger son and I wouldn’t be where we are today if it wasn’t for the love that has been shown and given to us. It also gives me the opportunity for reflection. Reflection on the year, reflection on my life. Having moments alone, as I think about what I can do to improve my life, to make our world a better place.
My wish for this holiday season: Let’s take these next six weeks, to focus on the pleasures of life. Starting traditions, reaching out to loved ones you haven’t been in touch with. Praising Jesus and thanking Him for His sacrifice. On behalf of my sons Bryant III and Jordan, we wish you nothing but the best, not only during Thanksgiving, Hanukkah, Christmas, Kwanza and New Year’s, but ALL YEAR LONG!!! Be joyful, be happy, BE BLESSED!!!
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interview with chef jermaine bethea When did you first know you had a passion for cooking? When I was 8 years old, I asked my mother to cook me something to eat. Sarcastically she said, “Go cook yourself something to eat”. I took that literally and decided to go into the kitchen and attempt to make myself some food. Ever since that day, I have always found myself in a kitchen. What fueled your desire to become a chef? Being that I knew I wanted to be a chef at 8 years old, my desire was fueled by everything food-related that happened around me. There has never been a time that food wasn’t at the center of my life. Which chefs have had the most influence on you? Honestly, I have been influenced in some way by every chef that I’ve come in contact with. I use every opportunity to learn from anyone that I meet. Quite often, a simple conversation with a chef leaves me walking away with new nuggets of knowledge. But, if I had to choose the one person that initially had a huge influence on me was my home economics teacher at Lincoln High School in Jersey City NJ, Linda Marsh. She was the first non-family member who was very inspirational and instrumental in me being the chef that I am today. I am influenced by any chef that is pushing the craft forward while helping to mentor the next generation of chefs. What was the military’s impact on your culinary career? It forced me to look at my career in a more focused manner. When you are young you don’t always have the best-laid plans. Being in the military made me more determined to see whatever plans I had made through to the end while being able to deal with any issues that may arise along the way. What was the culinary and nutrition training in the military like for you? Going to culinary school and nutrition school in the US Army was really great training for me. I always say that the military has a way like no other to teach you. You learn quite a few techniques in those courses that really give you a better insight into the career path that you are going. I was able to learn to be focused on the task at hand, while seeing the entire kitchen. Has there ever been an ingredient that you weren't able to master and have given up on? I haven’t found an ingredient that has “stumped” me yet. I will admit that there are some ingredients that are very complicated when trying to incorporate them into a dish. Either the flavor or texture just doesn’t seem to come out right. For me, when this happens, I simply go back to the start and break down the recipe and ingredients one by one and 99% of the time I end up creating something totally different.
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What kinds of ethnic food do you think are underrated right now? African cuisine is very underrated in my opinion. The continent of Africa has some of the best ingredients in the world, they have just gone unnoticed. No matter what region you visit there, the food has many similarities but also quite a few major differences. Each region has its own spices that are indicative of only that region. You can even get subtle flavor differences from the livestock, due to the various grasses and plants of that region. I totally feel that authentic African cuisine is a huge untapped market.
In traveling and cooking around the world, what is your best culinary memory?I love when I am able to travel to another country and taste authentic dishes that country/region is known for. Like eating Jerk Chicken in Jamaica, Goulash in Prauge, or Poutine in Canada, or Sauerbraten in Germany. I want to be able to taste the heritage and history in the foods from every country around the world. Any time I take a vacation, I reach out to my culinary brothers and sisters in those countries and have them give me a culinary tour of the area. It’s the best way to get to get to know the food and culture.
When you create a new recipe how does that make you feel?When I first started cooking, I thought every recipe I made was the greatest thing since sliced bread. But now most recipes that I create come out of recipes that I have in my head and never took the time to attempt to create. So, the finished recipe has been tasted and tested about 100 times, until I am proud of it.
Back in the 60’s Mad Magazine said that the official dish of NJ was Tuna Casserole, have you ever made that dish? I have honestly made that dish about 1000 times. Because everywhere I worked in the beginning of my career had some sort of version on their menu. To me, no matter how it was made, it all started to taste the same.
What meal did you make that no one would eat? Back around 89-90 I found out about the infamous “ghost pepper”. So, in my zeal to find out how hot it was and see if I could cook with it, I called myself making my family dinner with it. Needless to say, that when everyone tasted it they ran straight to rinse their mouths out from the heat. Needless to say, I was banned from the kitchen in my house for 2 weeks.
Why did you decide not to focus on one food specialty? I was told a long time ago that if you only focus on one type of food, then that is all you will ever be known for. For me, being a chef is always learning about foods from around the world and how to manipulate them into different tastes and textures. Plus, as a personal chef and caterer, there is nothing that you can ask me to cook that I will not have a basic knowledge of or have already cooked.
As a chef, what have you experienced that you consider as a turn off or overkill? The thought that I can go on T.V. and now I am a world renowned chef. I have had quite a few conversations with young chefs whose entire culinary path was totally designed around being on a T.V. show. As a chef, you learn and grow into being great chef by the various places you work at and by the various chefs you come in contact with and learn from.
I totally get the idea of being on T.V. and growing your “Rock Star” chef status but honing your craft should come before anything else. Because when the lights and cameras fade, what’s left?….
Are commercial kitchens and chefs affected by the recent changes in immigration?
The immigration laws have changed the hiring practices in many ways. Now a restaurant or chef will think before just hiring anyone off the street, and or paying (under the table) in cash. Food service companies and restaurants were always a place that it was easy for illegal immigrants to find work. The only issue was that most times they were very much taken advantage of by the owners and management of those establishments. Simply because they knew they could get away with it.
Do you think there will be an impact on restaurant prices because of tariffs on European foods? For the most part, importing food items has always had an extra cost attached to it. Now what restaurants and chefs will begin to do if the food tariffs get too high, they will simply begin to alter their menus to utilize more cost-effective items. If an item is not able to be replaced easily, then that menu item will most likely be taken off the menu. The menu items that are kept, will not be considered authentic at the least.
What would you say to someone interested in this field? This is not a career to get into if you do not have a love for the craft. Don’t get into it for the money or thinking that you will have a wonderful social life, or even that you will be a world renown chef overnight. Take your time and enjoy working on your craft until it is perfect. Too often we want to rush into greatness without properly setting ourselves up for success.
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How do you deal with the new crop of chefs that may only be into culinary because of what they have seen on TV? The first thing that I would say to them is, make sure you hone your craft before you present yourself to the world. Having talked to and mentored quite a few culinary students in my years, one of the biggest things I say to young chefs is that a real culinary education in a restaurant or culinary facility is nothing like what you see on T.V. They take all the glamorous parts of what is seen and think that they can do it also. When my daughter told me that she wanted to be a chef, I totally tried to talk her out of the thought. She admitted to me that one of the reasons she thought it would be a great choice for her was that I made it look so easy, and plus she loved to cook at home. When I realized that she was serious, I took her on as an apprentice and had her with me every day in the kitchen for the next year before she went to culinary school. A few years later, my daughter admitted to me that she felt like quitting a few times because the reality was a lot more hectic than she could have ever imagined. New chefs need to ensure that they have a wholehearted love for all things culinary before jumping into this ring. Be prepared for cuts, burns, bruises, egos crushed, long hours, crappy bosses/coworkers and very little sleep for the first 5-10 years of your career. Even if you are fortunate enough to start your own restaurant/business, that will still be your life.
What techniques do you use to show a young chef that there is more to life than simply being a restaurant chef? One of the fortunate things for me was that I was able to experience quite a few exciting positions in the realm of culinary, from working my way up to executive chef and then, culinary director. To, being a nutritionist, and then a research & development chef for a very large food manufacturing company as well as a cookbook analyst. Working with various local and largescale culinary companies and restaurants gave me a well-rounded on the job education. When you talk to most young chefs, most will say that they are looking to be the next big celebrity chef, very few will say that they have a different culinary aspirations. But being a R&D chef, or a nutritionist/dietitian and or even being a culinary instructor are all jobs that younger chefs should look into, on top of that they all pay very well. I have taken quite a few young chefs under my wing, in the past 15 years. The main thing I do for them is take them on various culinary trips within the area they live in, we will visit all types of food companies/restaurants. Just to give them a glimpse into alternate options, then simply cooking. I want them to know that the culinary world is more in depth than they know.
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What obstacles did you face as a rising chef, and how did you overcome them? The one thing that bothered me the most as a young chef was not having an experienced chef mentor from the very beginning of my culinary career. When I started my culinary journey back in 1989 while in Lincoln High School, I didn’t know too many chefs. So much of what I learned during that time came from reading cookbooks and watching very old cooking shows. Luckily, I had parents that did support my dream of being a chef as much as they could. Now I try to mentor as many up and coming chefs as possible, Because I know for me that would have helped me out a great deal.
At any time throughout your culinary career have you ever been treated like the help, and how did you use that to persevere in future endeavors? No matter what field you choose to go in, or even if you work for yourself. You will come across someone that will treat you like you are beneath them. The way you deal with it is killing them with kindness and letting your God-given talents speak for themselves.
What is the hardest part of working in this industry? What are some of the ways you deal with the stress that comes from this industry? In the beginning the hardest part for me was being able to balance work and building a family. As we all know most chefs will work 12-18 hour days, 6-7 days a week. This lifestyle does not lend itself to enjoying a great work life balance. There were a lot of times that I missed out on life events because I was working. You would think it gets easier the longer you are in the business, or the bigger your chef popularity gets. The longer you are in this business you learn to better balance the two. Over the years I had to figure out why I was remaining in this industry because you can get burned out from not having an outlet. I have always said that cooking and food was my therapy, but when that does not work, I find myself sitting at a lake fishing. Then I find myself in a kitchen somewhere creating a new dish with the fish/seafood that I just caught. I do make sure I have a great work life balance at this point in my life. I ensure that everything I do now is done with my personal life and family in mind. Because what good is having a great work-life, if your personal life is in shambles.
What do you think about the glamorization of the culinary industry largely in part to social media and television? Honestly, it is all a part of the evolution of anything that has become mainstream. Chefs are now “rock stars”, and it’s a wonderful thing. Patrons love to see the chef come to their tables and talk to them about their dinner. There has never been a better time for a great chef to utilize their popularity to gain even more exposure. Social media has helped quite a few chefs and restaurants to gain new fans from around the world. I have quite a few chef friends from around the world that I have met through social media, we are such good friends that we have set up visits to each other’s country for culinary tours. Sort of like creating our very own international culinary association amongst chef friends who we’ve met online.
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What’s the most valuable lesson you have learned, being in this industry? That, if you have love and passion for food then you will always be able to do what you love. I have never worked a day in my life simply because I have always done what I loved.
If you had to do it all over again, would you still choose to be a chef knowing all the pressures that come with striving for perfection? Without question, YES….. How much has being an award-winning chef impacted your culinary journey?For me being recognized is very important to me, but not more important than giving someone a really excellent mouth watering experience. Each time is like an award within itself. I do have to say that winning awards around the country and around the world have always helped me throughout my culinary journey. It has opened doors for me that I would have never been able to walk through otherwise.
Would you ever do a reality cooking show for TV? I have 2 shows in the works now, that will focus on great chefs and hidden gem restaurants. But, I wouldn’t call them reality TV, just great food TV.
What makes a chef stand out, what are great ways of getting noticed in the industry? Chefs that know how to push the limits in foods will always stand out, if they have the right audience. You have to know your audience if you want to be noticed. Too often chefs don’t know their audience and create wonderful dishes that totally goes over the head of its guests. The guest may not have as a refined pallet as the chef. If you are looking to win a Michelin Star then you have to ensure you are attracting that type of clientele.
What do you think is the biggest misconception there are about chefs? That all chefs are the same and that we all have the same knowledge and aspirations. Quite often I am asked by people, “Why don’t you have your own restaurant?” “When are you going to compete on a televised cooking show?’. What those people don’t know is that I am exactly where God wants me to be in life and in my career. Most of the misconceptions that people have about chefs come from T.V. and social media.
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When catering an event what is the hardest part or what would you like for a customer to know of you for the process? i.e. the level of trust for menu suggestions. With any event big or small, there is always going to be some sort of issue or difficulty. My job as a caterer is to ensure that no one see those difficult parts. I am hired by many people from many different walks of life and various financial backgrounds. My main goal is to always make each and every guest feel like they are my only guest at that very moment. When planning a menu for any event I listen to the clues that the guest are giving (verbal and nonverbal), while ensuring them that their decision to hire my company was the best decision for them.
Quite often a guest will not know what particular foods they would like at their event, that’s when I get to have some creative freedom with the menu. Suggesting a few items that I know are favored by just about everyone, but also suggesting a few things that we feel will set the menu and event above the rest.
Have you ever had to fire a client? First of all, I don’t like to refer to anyone as a client or customer, I like to think of them as guests. A guest that has invited me to create a mouthwatering experience for them. So, if I am treating you as a guest in my home, then there is never a reason to fire a guest. We may just agree that we are not able to come to terms, on whatever it is they are needing at that time. I do not like to walk away from a guest with a bad experience.
What does an ideal client look like for you and how does it relate to the culinary services you provide? There are no ideal clients in the culinary business. Everyone that you come in contact with can be a potential long-term business partner. A lot of times we will look for specific type of guests to serve without realizing that fact.
What are your comfort foods? That honestly changes from time to time, based upon how I feel. But I will say that I can always eat seafood or freshly baked bread right out of the oven. What are your favorite dishes to serve your family?My family has always been my “test subjects” for quite a few of the dishes I have created. As far as having a favorite dish, I honestly just cook them whatever comes to mind at that time. So for Thanksgiving, you may get a stuffed Turduckhen, for Christmas get slow braised rabbit, and make a Low Country Seafood Boil just because its Friday night.
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Do you have a signature dish? I don’t ever want to have a signature dish. I want to be known as a chef that is able to create any dish you can imagine. Plus, my thought is that if you have a signature dish, that is all you will be known for. I want to be known for creating the best food possible each and every time I step into any kitchen. On Sundays you often times cook for family and friends, and those dishes reflect who you are as a chef.
What are some of your favorites to make at home?I have to admit that anytime I cook at home I am experimenting in some way. Most times I will cook and not tell them what they are eating until after they have eaten it. Because as we all know, our families can be our harshest critics. So, if I can make a dish that pleases them, then the rest of the world will most likely like it also.
What type of cuisines do you enjoy cooking the most?Being an international chef for 7 years was one of the best times in my culinary career, because I was able to experience authentic foods from around the world. I honestly do not know what specific cuisine I like cooking the most.
What leads a man to choose a life of service to others through the form of food? One of the things that I realized at an early age was that food was a lifeline for everyone. No matter what event happens in a person’s life, somehow somewhere there is going to be food involved. For me watching a person enjoy food that I have created is a wonderful feeling. Plus me being able to speak to the world through food is a very humbling experience.
What is the has been what you feel your greatest accomplishment?Being able to build a family business to where I’m able to teach my kids about business ownership.
What do you want the culinary world to know and always remember you for? If anything, I would love to be remembered for my dedication to always building myself in this culinary craft. That I never stopped learning various techniques and was able to push the boundaries on everything I did in the kitchen. .
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“In The Kitchen With Chef Jermaine Bethea” is a show where I will take you behind the scenes at your favorite restaurants. Giving you an inside look at what really goes on in the kitchen. What does the word "food" mean to you? Or when you hear the word "food" how does that make you feel or what is your first thought?Food has always been my first love. Food is life for me, a way that I am able to communicate to the world. When I am feeling down, I can go into any kitchen and within minutes of cooking I am calmed down. Food is the only thing I have ever known that has never let me down. I am truly blessed to have this lifelong love affair with food. What do you love the most about being a chef?There is nothing that I don’t love about being a chef. I will always have a place in my heart for my first love.
Chef Jermiane Betheawww.chefjermainebethea.com
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Hurley's Mental Note What's On Your Mind
Ask yourself this very important question....is your load too heavy? I would hope that you can be completely honest with yourself when answering this question. For men, things such as ego, pride, stubbornness, fear of failure, and a desire to be a hero/provider of your family often influences the ability to honestly answer this question. We often would much prefer to “suck it up” and “endure through it” just to have the chance to have our egos stroked…just to have the chance to “feel like a man”. We are conditioned not to show any signs of weakness or vulnerability. We will push the limits no matter how stressed out that we may be or become. This way of thinking is what gets us men in a lot of trouble over time, especially when we are in high stress environments (home, work, the world itself) all the time. Men I think it is time to self-evaluate! We are quickly approaching the end of yet another year. We always have these New Year resolutions that we look to incorporate going into the New Year, which are oftentimes very short lived. Well…since we are on the subject of resolutions let me make a suggestion. How about you set a goal to do something to work on your mental wellbeing, whether it is something done daily or at least once weekly? The good thing about this is that you can start this practice now…it doesn’t have to wait to the New Year. Just think about it. I promise you that if you become more cognizant of your mental needs…your mind body, and soul will all thank you! If you decide to go on this quest for mental wellbeing, here are some things to take into consideration. Do you currently feel or have ever felt any of the following or do you know anyone that does/have….. ·
Feeling sad or "empty" · Experiencing mood changes such as depression, frustration, anger, helplessness, irritability, defensiveness, irrationality, overreaction, or impatience and restlessness · Loss of interest in work, family, or once-pleasurable activities, including sex · Feeling very tired · Not being able to concentrate or remember details · Lack of interest in normal activities · Feeling like there is not enough time in the day or feeling like you’re up against the wall as it pertains to limited time · Not being able to sleep, or sleeping too much · Increasing dependence on food, cigarettes, alcohol, or drugs · Thoughts of suicide, suicide attempts · Aches or pains, headaches, cramps, or digestive problems · Inability to meet the responsibilities of work, caring for family, or other important activities. · Always feeling stressed, high amounts of pressure, or constant tension If you can say that you are experiencing or have recently experienced any of the above you may just want to evaluate your life and the stresses that you have within. High levels of stress lead to physical ailments such as strokes and heart attacks. We have also seen issues from high levels of stress or failure to manage one’s mental health such as nervous breakdowns or individuals just snapping, which often leads to innocent people getting hurt or even killed. Once it gets that extreme in nature you cannot take your actions back! Take a look around you. Look within yourself. Look at the people in your family, people on your jobs, and/or people at your churches. Look at the news. Do your own research...don’t just take my word for it. My job is not to tell you what to do…but I will like for you to really consider your mental health which directly affects one’s overall health. Don’t allow for your pride to prevent you from getting the help you need if you are having mental heal issues…even if it is nothing but a few hours a day of quiet time to yourself.
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2019
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TIS THE SEASON LEROY MCKENZIE, JR.
jnfenenterprises@yahoo.com TWe spend our lives, year after year, at this time of
I challenge you to do this in this season of giving.
year doing our holiday thing. The turkey has been
Give someone a gift that will enhance their lives
eaten and the leftovers are gone as we move
in the upcoming year. Use your imagination and
forward to the last holiday of the year (Christmas),
be creative in making your family feel as if the
and maybe Kwanza for some others. This
gifts that you give will forever be stamped on
time of year gives us a time to not only spend
their hearts because of how they made them
time with our families and friends, it also gives us
feel. I remember a few years ago I took the time
the opportunity to reflect on the year that we are
to write each of my immediate family members
leaving behind and closing out. This holiday
a poem that reflected what they meant to me. I
season I challenge you. I challenge you to not look
can’t even begin to explain the great feeling that
at this as just another holiday season but look at it
it gave me to not only give the framed poem to
as your impact season.
them but the real joy came in seeing how it
Who can you have an impact on during
impacted them emotionally. I believe that those
these next several weeks that will completely
poems will always mean something to my family
shift their life. What can you do different this
and it will be a long lasting memory for them.
season that you have never done before. This
Now it’s your turn to reach deep within yourself
season is about being and doing different. Your
and go beyond what others say and do around
thinking different will remove someone’s
this time of year. We should all be looking to end
obstacle and replace it with a life changing
2019 strong as well as go into 2020 giving to
gesture. Some of us spend this time of year in
others a special feeling that only you can deliver
long lines, trying to purchase the latest techno
to them. The impact awaits you and you will be
gadget. We travel near and far just to get
thankful that you spent this holiday season not
something special for someone not realizing
thinking about how your life will be changed but
that the something special is really only you
how you can change someone’s life.
spending time with them. Our lives have become
Don’t stop because 2019 is ending, keep going
as commercialized as the season and it’s time
because 2020 is coming!!!!!!
that we shifted the culture back to its original
#ChasingtheImpact2019
purpose.
#BeUnstoppable #PowerofInfluence
Power of a Praying Man