Skip to main content

PLAYTES: On the Table The Dream Came Full Circle



By The Professor Chef


Culinary Lifestyle Expert


When I was a kid, I wanted to be a doctor.


I even had someone I looked up to: Dr. Ben Carson, a Black neurosurgeon known for successfully separating conjoined twins. I read his book, watched his biopic, and connected deeply with his story. It wasn’t just his success that inspired me—it was his journey.


Even as a young child, well before my teenage years, I saw parts of myself in his story. Seeing someone who looked like me accomplish something so great made me believe I could do something meaningful too.


That’s what sparked my dream of becoming a doctor.


⸻


But then reality hit me.


Once I realized how much school and training it would take, I thought, “Yeah… maybe not.” So I started looking for another path.


That path eventually became cooking.


What started as learning food and working in kitchens slowly turned into a real passion, then a career, and eventually something even bigger. Over the years, I worked in hospital kitchens, hotel kitchens, catering, plate sales, and culinary programs—learning the industry from the ground up.


And somewhere along the way, I realized something important:


The dream never actually left.


It just evolved.


⸻


Now, after completing part of culinary school with six more months left, I’m more excited about education than ever. My next step is continuing into culinary medicine and culinary science.


And honestly, that brought my childhood dream full circle.


Because even though I took a different road, I still ended up heading toward medicine. I still have to study deeply. I still have to understand the body, nutrition, health, and healing.


Just through a different lens.


⸻


As The Professor Chef and a Culinary Lifestyle Expert, my goal is bigger than cooking good food.


My goal is to help heal through food.


To teach people that food is culture, science, wellness, creativity, and lifestyle all connected together. To show that what’s on the plate can impact how people live, feel, and function.


So in a way, the kid who wanted to become a doctor never disappeared.


He just found the kitchen first.


PLAYTES UP.

Comments

Post a Comment

Popular posts from this blog

PLAYTES: ON THE TABLE BEHIND THE BRAND: WHY MOST FOOD BUSINESSES DON’T LAST 3 YEARS

  By The Professor Chef Culinary Lifestyle Expert A lot of people think food businesses fail because the food wasn’t good. Most of the time? That’s not the reason. A lot of food businesses shut down within the first few years because they run into problems they weren’t prepared for. The honeymoon phase wears off. Profit margins get thin. Operating costs rise. Equipment breaks. Inventory gets wasted. Labor gets expensive. Sales become inconsistent. And a lot of owners realize too late: Running a food business and cooking good food are two different skills. One of the biggest problems I notice is  under-capitalization. People open with just enough money to get started… But not enough money to survive. That’s dangerous in food because this industry moves fast and costs add up even faster. That’s why I believe one of the smartest things a food business can do is secure at least: 12 months of working capital. Not just opening money. Operating money. Money to survive slow seasons, m...
Post a Comment
Read more

PLAYTES: ON THE TABLE PRESENTATION MATTERS

  By The Professor Chef Culinary Lifestyle Expert A lot of people think presentation only matters on expensive food or fancy plates. It doesn’t. Presentation matters on everything. Even something as simple as chocolate-covered strawberries. Because food is an experience before it’s ever a bite. People eat with their eyes first. That first look sets the tone. It builds excitement. It creates anticipation. It tells people you cared. And that matters. Because anybody can dip a strawberry in chocolate. But can you plate it? Can you build color? Texture? Contrast? Movement? Balance? Can you make something simple feel special? That’s the difference. Presentation doesn’t change the flavor… But it changes the experience. And in culinary? Experience means everything. That’s why I believe: Even the simplest plate deserves intention. Because details matter. And people remember how you made them feel. — The Professor Chef PLAYTES UP.
Post a Comment
Read more