Today we’d like to introduce you to Trinity Commack.
Hi Trinity, please kick things off for us with an introduction to yourself and your story.
I am 24 years old. Kansas City born and raised. I’ve been cooking my whole life really , it was just part of my growing up my aunts my grandmas everybody in my family loves to cook. I was really into sports growing up (track and volleyball) so I never saw it as much of a career just more so a way of life. My mom battled cancer when I was younger and had lots of dietary restrictions so I got accustomed to feeding myself or trying to feed her. My junior year of highschool I attended Herndon Career Center for culinary arts, and I started to like it and found something I was good at outside of sports. Once I realized I could really profit from cooking I started selling plates, creating meals after school, practice, weekends, would host pop ups! My mom owned a gym I would set up there a lot and I would just sell whatever I could think of. I started to gain a lot of traction on Facebook, which opened be doors for me to start really taking clients and so on. The city always shows love and supports me! I’m very grateful.
My senior year of high school I competed in the national Pro-start competition in Washington D.C won second in the nation and got a full ride scholarship to Sullivan University in Louisville ,Kentucky. I graduated with my associates in culinary arts. I currently am a private chef and have been sous chef and produced / menu consultant for various establishments !
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It’s been a journey ! With being young, being a woman in spaces where I’m usually the only one. Being the leader of people twice my age, having to always prove myself and my skill, buts its always worth it to me honestly because I deserve to be in those rooms and my skills are never doubted once I start working. There are always new lanes and challenges in the hospitality industry you have to be able to adapt. Kitchens have a culture of being toxic. Always just bringing light and a different flare / personality to every kitchen / home I’m blessed to be in. Yes I am young and I am a woman but my food is good, my skills are unmatched ! I have real love for the art and the people who I get a chance to touch with it. Just also coming from selling plates and what’s expected of me always having to top what I’ve done. Sometimes in the industry you put your all in or have an idea and it doesn’t always work out or you’ll waste a lot of your time, energy and money it’s hard work in this field. There’s always a chance of burning out or just getting burnt in general. Only the strong survive and keep going but the love for the art and the dreams I have for myself keep me pushing.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a chef , but I prefer to call myself an artist. I’m a foodie first so I just appreciate food from both sides of the plate. I like to say I specialize in fine dining. I would love to work in a Michelin kitchen soon. My food is creative coming up with new dishes flavors creating my own. Instead of further pushing the same dishes or trends. I love to produce plates you don’t see coming out of my community even my city often. Coming from where I’ve been I feel like I have a good balance of all food from fine dining , southern home cooking and even worldly cuisines. Everything around me all the things I’ve tried, places I traveled they all inspire me and my dishes. I love to learn new dishes and flavors and not just get stuck in what’s popular at the moment. I’ve already started to differ from the type of art I was putting out when I started at 16 years old. I’m still on my journey still at the beginning truly , so I’m forever changing , learning , and growing my craft.
Do you any memories from childhood that you can share with us?
I loved being an athlete competing, winning, the traveling. Also just any family gathering my family loved holidays, when I was growing up. Any reason to celebrate or come together was always fun for me.
Pricing:
- In Home Private chef •$50 / hour $300 minimum grocery’s not included
- In home private dining , ranges to fit clients needs
- Restaurant menu consulting required consultation
Contact Info:
- Instagram: https://www.instagram.com/lostfoodage?igsh=eDdraHl2NjJ2dndo&utm_source=qr
- Facebook: https://www.facebook.com/share/177iPr7rg4/?mibextid=wwXIfr
