Las Vegas Celebrity Chef B | Private Chef and Caterer
For as long as he can remember, Celebrity Chef B has loved cooking.
Through his father, he developed an appreciation for fine dining as a child. He was just nine years old when they saw the Muhammad Ali and Larry Holmes fight together, but he still remembers the restaurant where they dined afterward.
The youngest of three sons, Chef B was born and raised in Flint, Mich. He graduated from Flint Central High School and enrolled at the University of Nevada, Las Vegas where he graduated with a double major in Communication and English Literature. Both charismatic and ambitious, he was successful in the finance and entertainment industries before he decided to pursue a culinary career.
In 2009, he enrolled at Le Cordon Bleu College of Culinary Arts and later graduated with honors, third in his class. His culinary career took off immediately. He has worked in some of the finest kitchens in Las Vegas, and currently prepares meals for up to 1,400 people each day.
His culinary style is “Soul Fusion,” a term he coined to describe the way he incorporates southern family recipes with French cooking techniques he mastered in school.
In 2016, he competed on the popular Food Network TV show, “Cooks Vs. Cons,” where professional chefs and amateurs compete to win over a panel of judges. At the end, a blind taste test proves who has the best dish. Chef B crushed the competition. His Pickled Crab Cake Benedict won the show, and he went home with ten grand in his pocket.
Having worked with numerous high-profile clients, he’s now regarded as a Celebrity Chef. We sat down to talk about his journey after culinary school, what he’s doing now, and where he’s headed next.
You decided to change careers later in life. What was the driving force behind that decision?
“My son, Jaden. I wanted to be a good role model, the kind my Dad was to me. I wanted to show him that it’s possible to love what you do for work.”
What did you fear most about pursuing your passion?
“I was afraid that turning something I liked into work would make me hate it.”
When you reflect on your training and experience, what advice would you give aspiring chefs?
“You have to be able to lower your ego, no matter how great you think you are. No matter how good you are, you must be able to always bring yourself back to that point when you were the one who didn’t know as much as the next. When you were thirsty for the information. Embrace that. And pass that along.”
Aside from culinary skills, what skills would you say are most important for a chef?
“Good communication and leadership skills are top priorities. A good private chef is willing to listen to suggestions and ideas. I never talk down to my cooks. Yelling at people and degrading
them does not work. I encourage them, I use words like ‘please,’ ‘thank you,’ and ‘I appreciate that.’ It makes them work harder, and with less attitude.”
What are some of the keys to success in this business?
“You have to have a ton of patience, a boatload of tolerance, and you definitely have to have an open mind. Having a mentor or someone who encourages you to reach your goals is also very important.”
Speaking of your success, share with me what it was like to compete on Cooks Vs. Cons. I can’t imagine the pressure.
“Next to my kids being born, it’s probably the best thing that’s ever happened to me. The greatest accomplishment I’ve achieved thus far. It was a total shock, but it was humbling and just awesome, at the same time.”
What was it like behind the scenes?
A lot of people may not realize how much time is put into the production of a television show. It was a 16-hour day. The energy was crazy all the way through. The most intense part, of course, was when the clock started. Each contestant had two camera men on them at all times.
How did it feel to be announced as the winner?
“I was shocked because I thought I had lost. Some people thought I faked that reaction, but I was completely caught off guard.”
How did you celebrate?
“I planned a viewing party at a small club in Vegas to watch the premiere. My friends didn’t know whether I won or lost, because I couldn’t say anything. The crowd went wild when the winner was announced. We had a great time.
You said you couldn’t tell your friends you won. How long did you have to keep it under wraps?
Three months. It was very difficult because people kept asking. But I was bound by a non-disclosure agreement. I did not want to mess anything up. I was getting phone calls from friends from across the country. It got worse when the promotions started to run on the network. People would contact me on Facebook asking if they just saw me on TV.
The judges were impressed with your work. How has your appearance on Cooks Vs. Cons impacted your career? What are you doing now?
The platform of being on Food Network bigger than most people think. I had people contacting me that I did not know. I would get friend requests, emails and instant messages from people telling me how my story inspired them. I was blown away by the positive response from complete strangers. It was weird to hear people say, ‘I’m a fan of yours!’ I would think, ‘…wow, I have fans now?’ The exposure has also heightened people’s interest in my catering business. I’m getting more requests for parties for graduations, birthdays, family reunions and holidays. I’ve been contacted by another network TV show for another competition. I’ve cooked for certain celebrities. The recognition has opened doors because people believe in my skills.”
What reaction most surprised you?
“I was at the airport waiting for a friend to arrive. Two girls were walking through… They said they recognized me from the show, and asked for my autograph and a picture.”
Have you experienced any pitfalls along the way?
“How much time ya got? (laughs) Even when you’re at your highest, it’s not as high as you think. And, when you’re at your lowest, it’s not as low as you think. I had a huge event planned this past Spring. It was going to be a five-course meal at a venue on the Vegas Strip. I put everything into this event – promotion, ticket sales, preparation. Unfortunately, four days before the event, the venue was shut down by the IRS. I could not find another venue, with a kitchen that would allow me to come in and bring my staff, on such short notice. There was no way to salvage it. It was a complete disaster. I had to refund money. It was a giant headache. But, what doesn’t kill you makes you stronger. I’m gonna just keep pushing forward. I’m planning to have the event this fall, at a different location. Another huge disappointment about the cancellation of that event was the missed opportunity to donate to a charity that is important to me, FlintKids.org. I always put away a percentage of the proceeds from events and purchases from my clothing line, and donate it to that organization to help with the contaminated water crisis in my hometown of Flint, Mich.”
What do you find the most challenging part of your work?
“As an African-American chef, or, chef of color, we don’t get the same props as other chefs. There is not one African-American chef that has ever been on a billboard or been a featured chef on the Las Vegas Strip. I’ve seen very talented people continuously passed over for promotions. I have a huge problem with that. And I’m striving to change it by being the first one.”
You bring up a valid point, since research confirms that blacks are underrepresented in the culinary industry. The U.S. Bureau of Labor statistics reported that of all chefs, 60 percent are white and just nine percent are black.
“It’s true. You have to create your own voice in this situation. You have to bang the drum louder than everyone else to get people to pay attention to you. It should be just about your work and your skills.”
What brings you the greatest satisfaction?
“The reaction I get from a person trying my food. My first experience was at my very first job right out of Le Cordon Bleu. I was a pantry chef, which means I only made salads, desserts, salad dressings, sauces, essentially all cold products. One day, they asked me to make the dinner special. I made a corn flake encrusted chicken breast and it completely sold out. One of the customers asked if she could meet the person who made the dish. I went out and this lady just raved about how amazing the food was … she said they should put it on the regular menu. I was blown away. I’ve never had that feeling in my life. That experience made me want to feel that way again, and again, and again.”
What’s next for Chef B?
“I’m currently working on my first cookbook, entitled “Eating is Essential, Cooking Is an Art.” I hope this is the first of many. I’m still working on the expansion of my Chef B brand clothing line. In the fall, I will put on the five-course dinner party that was canceled last spring. And finally, I’m about to start filming my YouTube channel, which will feature me giving cooking instruction. I’ll be covering related topics as well, like how to set up a dinner table the correct way, and how to make a good first impression with your guests.”
What is your vision for the future?
“I plan to continue to expand and explore untapped areas of the culinary industry. I envision additional opportunities to work with celebrity clientele. I hope to be back on TV in another competition soon, and even have my own cooking show someday. But, the ultimate goal is to accomplish my dream of getting my own restaurant, 2Twenty2, up and running. I want the world to experience my flavors and my culinary style.”
By Mea Watkins