PLAYTES: On the Table My Culinary Journey — From 12 Years Old to Building a Culinary Brand

By The Professor Chef

Culinary Lifestyle Expert

I started cooking at the age of 12.

At first, it wasn’t anything serious—just learning, helping, and getting comfortable in the kitchen. But over time, it turned into something I actually cared about. By 18, it became a real passion. That’s when I got my first food handler’s card and decided to step into the industry for real.

I applied to be a dietary aide at a hospital. Even though they didn’t want to hire someone without experience, they saw something in me—my work ethic and passion. So they brought me in as a dishwasher and told me they would train me.

Six months later, I moved up to dietary aide/dishwasher.

That first step meant everything.

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After that, I moved from San Diego, California to Dallas, Texas. I started working again as a dietary aide, but once again, my work didn’t go unnoticed. They saw how I moved in the kitchen, how I learned, how I handled pressure—and they started putting me on the line as a weekend cook.

A year later, I was working under the kitchen supervisor as both a dietary aide and a cook.

That was my real introduction to responsibility in the kitchen.

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From there, I moved again—from Dallas, Texas to Las Cruces, New Mexico. I started working in a hotel restaurant as a cold-side cook.

Six months later, I moved to hot-side cook.

Three months after that, I became a morning cook.

Eventually, I was trusted to work all shifts when needed.

At that point, I had done almost everything in the kitchen except ordering trucks. I wasn’t just learning anymore—I was operating.

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After my first year there, I made a decision. I wanted more than experience—I wanted knowledge. So I enrolled in culinary school.

Since then, I’ve graduated and continued into a 6-month culinary program through my school to further my education. After I finish that, I plan to continue into culinary science and medicine.

Because for me, cooking isn’t just about food—it’s about understanding what food does.

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Right now, I’m building my brand: PLAYTES.

I’m The Professor Chef—a Culinary Lifestyle Expert.

Everything I’ve done up to this point is part of something bigger. Every kitchen, every position, every move has added to what I’m building now. PLAYTES isn’t just a name—it’s the next level of everything I’ve learned so far.

And this is still just the beginning.

PLAYTES UP

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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...

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.

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 kit...

Playtes: On The Table

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