“I’m currently the Southern Hip Hop Chef and I’ve incorporated my chef skills with my music.”

Check out the interview with SoBlak exclusively on Skilly Magazine Online.­­­­

Skilly: Where did this all start? Tell us about your journey in the entertainment business.
I consider myself a “Jurassic Classic” in this business. I began doing music professionally in 1992, of course I had been into music way longer than that. As a kid of a jazz musician, I was exposed at a young age to music by my Father in New Orleans. I started going to studios when I was stationed in Jacksonville, NC as a Marine and I learned the independent hustle very early when it wasn’t so popular.

What would be your biggest piece of advice for the young kids out there trying to do what you do?
Learn what hip hop is and the origin. Do not become trendy or give into “what’s hot now.” Do your best to stay and sound original. The worst thing someone can ever say is that you sound like ‘so and so’.

What are some of the hardest challenges and tasks in your position?
As a label owner of 1point5 Entertainment LLC, I have to wear several hats; from artist, producer, manager, promotions to marketing. So knowing when to switch hats and to excel in all of those categories simultaneously has been the most challenging.

We all know the entertainment business is very tough, but what do you find is the best way to promote and advertise your music?
Social media has done some great things for me free of charge. I remember the days of beating the concrete to have my tape or CD heard, now you can upload and send your music to virtually anywhere or anyone.

Tell us about your city. How are the artists and the fans?
I’m born and raised in New Orleans. Our culture is rich and musically we have a bouncy type of sonic sound. I’ve encountered some extremely talented artist, producers, and musicians. The fans in New Orleans are true to what they like; you better come with it or you are gonna hear about yourself real quick like. I consider myself a lyricist because I was transplanted to NC early in the rap game and on the east coast you had to be “saying something” with your lyrics, not just have a style or bounce chant which is dominant in New Orleans.

Where do you see yourself a year from today?
I’m currently the Southern Hip Hop Chef and I’ve incorporated my chef skills with my music. Hopefully I will have a food truck or a TV cooking show where I can bring that dream to life.

Who and what were your biggest inspirations? Who do you look up to in today’s world?
My music idols were Rakim, KRS-1, Icecube, NWA, 2 Live Crew, Geto Boys, and UGK to name a few. Nowadays I struggle to weave through the autotune clones out there, but I’m feeling J.Cole, Kendrick Lamar, Game, Drake, Yo Gotti, and a few other. I look up to cats like E-40, Rick Ross, and Jay-Z for their music contributions but most of all their business mentality and sustainability.

How do you feel about the music coming out today? Do you like it?
I’m very critical of the music now, it sounds manufactured. Most cats sound like the next rapper and there’s little separation from one artist to another. There’s a few who stand out, but overall there’s little substance to what’s being said.

Where can we contact you and find you online?
Soundcloud: www.soundcloud.com/soblak1
Reverbnation: www.reverbnation.com/soblak
Facebook: www.facebook.com/soblak1
Facebook: www.facebook.com/darealsoblak
Twitter: www.twitter.com/soblak
Instagram: www.instagram.com/darealsoblak
Instagram: www.instagram.com/soblakdahiphopchef