Rising Stars: Meet William Bowles

Today we’d like to introduce you to William Bowles.

Hi William, thanks for joining us today. We’d love for you to start by introducing yourself.
My story isn’t that of a classic Black American story, but it is mine alone, full of insecurity, self-doubt, dream, ambition, and a road to one’s self-confidence and identity. This story starts in high school with the lofty goal of wanting to be a vet but needing more academics to back it up. I was then allowed to tour the KCKCC tech program my high school partnered with. I, of course, went because of any excuse I could get out of school I jumped at. Thought the tour, we went one course at a time. Nothing piqued my interest until the last one, the culinary arts course. I’ve had a prior interest in culinary but nothing but a pastime of watching the food network with my mom.

Thou, I still decided to take the course with nothing more in mind, but this got me out of school, and I got to learn a life skill also, But I could never have realized where that decision would take me. The first month was beyond boring, just a bunch of bookwork and learning the kitchen/food safety. Rarely paying attention to the point that the instructors thought nothing much of me. But for some reason, it stuck. Unlike my 10 years of school, this was clicking without me having to try. Then the moment I stepped into the kitchen and we made that first dish, it was so bad, but I was completely captivated. Everything moved so fast, my leadership started showing, and the instructor’s opinion of me changed. The instructors introduced the first competition, and from there, it was one competition, one after the next; through my year and a half of school, I won two state competitions and went to the national twice but only placed once. After graduation, I went from one job to the next, questioning whether this was for me; I didn’t like the restaurant hours or the idea of working for someone. I juggled the idea of my own business, never wanting a restaurant but always wanting to cook privately for someone. But I keep pushing myself through the workforce and will still work little by little on my business eventually. I led my first sous chef job in 2022; coincidentally, that year decided that that would be my last job. Year to the date I was hired, I resigned in March 2023.

It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road I took could have been smoother. Some of my biggest struggles were internal, I fought more with myself than anything, and there were tons of people in my life the supported me that said I could do It, but for some reason, I couldn’t see what they saw. I only saw someone with a half-baked attitude full of talk but no true ambition to back it up. Most of the time, I felt suffocated by how high everyone’s expectations of me were. I wasn’t making any progress. But I keep my head, taking little steps at a time, never letting the dream I had fade.

Appreciate you sharing that. What else should we know about what you do?
I am a Private Chef/Caterer. I specialize in small-plate dinners and small catering. I’m not known for anything yet but id like to be known for the intimate experience of my food and the creative integrity my food displays. I’m most proud of the relationship my business and food created for me. Also, to be able to share my knowledge and experience directly with some, then to see the instant gratification from some enjoying makes me proud that they appreciate all my time and efforts. What sets me apart from others is how I view food. Cooking and service food is an intimate experience between me and the customer. They should feel like this meal was made for them and only for them.

Before we go, can you talk to us about how people can work, collaborate, or support you?
If you’d like support, contact me via Instagram or email. The biggest way to support is to share my information or my page, like, and follow. And if you like to collaborate, if you feel that would be full, whether you have price equipment you like me to time or something else, contact me, and we can talk further.

Pricing:

• 45 to 50/ hour private dinner
• charger per person for catering plus my time
• meal prep is 14 per meal plus my time

Contact Info:

• Instagram: @dornells_kitchen