Today we’d like to introduce you to Jeffrey Dale.
Hi Jeffrey, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I worked in for the City of Kansas City, Missouri at KCI airport, financially comfortable, but I wasn’t happy. I knew I needed more fulfillment in life. I thought back to when I was younger, and my passion for cooking re-emerged. In April 2014, I started my culinary journey at a school named L’ecolé Culinaire here in Kansas City, Missouri. I took my career very serious, as my peers would attest to that. I was an honors student, I was also part of the Ambassador Leadership Program while in Culinary Arts School. This honor was for the top students in academics, attendance, and overall leadership throughout the school. Graduated with my AOS in Culinary Arts and Restaurant Management in 2016. Following, I worked at several different restaurants throughout Kansas City, continuing to learn and hone my skills into the type of Chef I wanted to become. My thought process from the day I entered school was to become a business owner. I’ve strived hard to work towards my current position in this culinary industry. I truly love and enjoy being a Chef.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Back in Culinary Arts school one of our final projects was a ten years vision board to see where we wanted to be in life. This question was so fitting because I spoke of this very subject. I have had some obstacles on my journey that has made me bend but didn’t break me. I look at myself as above average, so on a DAILY BASIS I tell myself, ‘you are who you say you are’!!! Through focus, hard work, discipline, and dedication to craft, I have worked my way back. I had a horrible foot injury that sidelined me for two years. As of May 2021, I returned back to continue my career. I’m very humbled to be back because what I was dealing with could have ended my career as a Chef.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I perform a plethora of different culinary skills. I still study the craft each day by reading, sharpening my recipes, learning new culinary trends, etc. because the culinary industry is ever-changing.
I specialize in international cuisine. I love reading and studying different countries, regions, cultures, and the cooking styles within.
I’m most proud of the way I’ve handled the diversity of my personal life as it coexist with my career. I’m also proud to be a business owner, being able to create great cuisine as I serve the people!
The thing that sets me apart from other Chefs is I’m actually a pescatarian, so I don’t taste the food I produce. I can truly say that I have a gift from God to be able to create, season, and pair foods together without tasting outside of my lifestyle choice to not eat meat.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
When you are starting a career in Culinary Arts, eliminate all distractions in your life that will take your focus away. You learn a lot and at a rapid pace in school. There is a need for intricate detail with every dish. When it comes to baking, that is a skill set that you must be very precise with. Measurements are to be exact, or you will ruin products and entire recipes. The long hours studying, cooking, building your repertoire will pay off tremendously if you allow growth. Take the stairs, because you will enjoy each floor or level on your way up.
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