Story On The Pass

06/04/2020

Chef Jorge Rodriguez started his culinary journey as a Steward at a restaurant. “Little by little, I fell in love with what I was doing every day in the kitchen - the techniques, the service, the ingredients.” This drove Jorge to become a chef and he’s never looked back. “I don’t think there’s any other profession I should be doing.”

Discover the rest of Jorge’s story:

Chef Jorge Rodriguez started his culinary journey as a Steward at a restaurant. “Little by little, I fell in love with what I was doing every day in the kitchen - the techniques, the service, the ingredients.”This drove Jorge to becoming a chef and he’s never looked back.

05/27/2020

Chef Dijin Daniel is fairly new to the restaurant scene. “I have just started in the industry as a trainee.” Despite being a somewhat green chef, Dijin’s culinary creations are unique and beautifully plated. Cooking is a true passion of Dijin’s. “It’s hard for me to put into words why I wanted to become a chef. I love this job and I’m happy to make food for my guests.”

Discover the rest of Dijin’s story: https://www.storyonthepass.com/post/ratatouille

05/26/2020

Chef Jasmine Warren’s desire to cook professionally came up in an unlikely place - science class. “In the sixth grade, I discovered my love of science and I decided I wanted to become a Chef.” After high school, Jasmine decided to pursue her love of cooking and attended Shelton State Community College for Culinary Arts (SSCC). It was in her time there that she found that, not only did she love cooking, but that she had a special passion for baking.

Discover the rest of Jasmine’s story: https://www.storyonthepass.com/post/very-berry-fruit-tart

05/25/2020

New Podcast with Byron Freeze at Culinary Love. Hear all about the work his nonprofit is doing to help raise mental health awareness in the industry.

‎Show Story on the Pass, Ep Bryon Freeze - Culinary Love - May 25, 2020

05/21/2020

Cooking with his grandmother at a young age is where Chef Samuel McClurkin’s passion for food developed. “Distinctively, I have a vivid memory of my Nanna and I creating a strawberry cheesecake.” These happy memories with his grandparents stuck with Samuel and at just 14 years old, he got his first restaurant job. Samuel went on to study professional kitchen cookery, work in a number of Michelin star restaurants, and is now Head Chef at The Dog At Wingham in Kent.

Discover the rest of Samuel’s story:

Cooking with his grandmother at a young age is where Chef Samuel McClurkin’s passion for food developed. “Distinctively, I have a vivid memory of my Nanna and I creating a strawberry cheesecake.”

05/20/2020

Chef Gladstone Roberts’ passion for cooking came from his mother. “The reason I wanted to become a chef is my mom. I always liked watching her cook, but that turned from just watching her cook, to coming home and wanting to cook myself.” Eager to get experience wherever he could, Gladstone’s first restaurant job was washing dishes at Chick-fil-A. From his days in fast food, Gladstone moved on to culinary school and then to cooking professionally.

Discover the rest of Gladstone’s story:

Chef Gladstone Roberts’ passion for cooking came from his mother. “The reason I wanted to become a chef is my mom. I always liked watching her cook, but that turned from just watching her cook, to coming home and wanting to cook myself.” It didn’t take long for Gladstone to realize he wanted...

05/20/2020

Chef Dario Morillo grew up traveling with his parents. Seeing different places around the globe sparked a curiosity in him about different cultures and the foods that brought people together. The want to learn about other cultures and their delicacies pulled Dario to work in the restaurant industry. He tried out different roles, both front and back of house, before landing as a culinary consultant.

Discover the rest of Dario’s story:

Chef: Dario Morillo Position: Culinary Consultant. New York, New York. Instagram: How did you get started? I had amazing parents and I got to travel a lot from a very young age. This sparked a culture of curiosity in me that fuels me to this day. I wanted to know more about the dif...

05/18/2020

When his family moved to a smaller city in 2010, Chef Daniel Lambert decided to learn how to fish. “When I became hooked on fishing, my love for food grew. I mastered different techniques of all kinds of sport before starting to fillet and cook the fish I caught.” This love for food grew into a passion for the culinary arts.

Discover the rest of Daniel’s story:

Chef: Daniel Lambert Position: Chef, Harvey’s Point Hotel, Co. Donegal, Ireland Instagram: How did you get started? I am originally from Dublin and my family moved to Co. Leitrim Ireland in 2010. From there, I left the city life behind and started learning how to fish. When I beca...

05/16/2020

I had the pleasure to feature Chefs Without Restaurants. Chris provides some great insights into the personal chef and catering business and goes into detail about his organization.

Listen here:

‎Food · 2020

05/16/2020

Some of Paul Hayward’s earliest memories are of cooking with his mom and grandmother. From a young age, Paul longed to travel the world, experience different cultures and cook. Never forgetting these dreams, he started working in restaurants at the age of 16. Now, Paul has 30 years of experience and owns his own pastry consultancy company in Dubai.

Discover the rest of Paul’s story: https://www.storyonthepass.com/post/baked-lemon-tart

05/14/2020

Chef Kimberly Roth’s experience in the kitchen began at a young age - she was rolling meatballs in her grandma’s kitchen at age 4. Although she’d been cooking for years, Kimberly encountered some adversity at her first restaurant job. “At 15, I was a counter staff at a local burger joint. I wanted to cook, but it wasn’t allowed because I was a girl. Only the boys were ‘cooks’.” This experience didn’t stop Kimberly though - she’s been a professional chef for 15 years now. Hell's Kitchen

Discover the rest of Kimberly’s story: https://www.storyonthepass.com/post/gyoza-dumplings

05/14/2020

As a junior in high school, Mario Alegre had the opportunity to attend a culinary program led by a Johnson & Wales University graduate. Not sure what he wanted to do professionally, Mario gave the program a try... This decision opened him up to the world of food and eventually led him to cook professionally.

Discover the rest of Mario’s story: https://www.storyonthepass.com/post/pulpo-en-caldo-de-pescado