By: Nikia Wells

Since Lesanna Simon, Vainete McCoy, Rayanna Watkins, Kristianne Thompson, and Alexa Hunter joined Ravell Rollins in the Showman kitchens, the intern team has been getting a hands on education about the ins and outs of working in a professional culinary environment. 

The next several posts in the Showman…. The Next Generation Series will highlight their experiences, as young culinary minds, in their own words….

CLICK HERE to read Part 1.

Meet Ravell – Ready To Learn The World Of Food

“I’ve always liked the science behind food and cooking. I enjoy seeing where each process leads, how flavors are developed and layered, how ingredients can be changed and transformed depending on how you prepare them. 

I like all of that. 

When it comes to food, I have a passion for international cuisine, and I’m genuinely excited to learn and absorb the knowledge and guidance of my fellow, more experienced chefs. I’m always open to new ideas, new ways of approaching food, new techniques, and I’m just eager to grow.

Even though I may not be an expert in everything, I want to learn a little bit about everything. And, I love coming into work everyday. I enjoy my job to the fullest. This is truly my passion, and since joining Showman my eyes have been opened to so many new possibilities. I wasn’t even aware about how intricate the culinary world is, and how many opportunities there are. 

Chef Romero always told me that anybody can cook. Everyone can have a passion for food. Anybody can appreciate an amazing meal. And, anyone can go into the kitchen and create a good meal. But, not everyone will be a chef. 

There is a method, and a rationale for everything in the kitchen. It takes time, and effort, and passion to want to learn, and grow, and evolve as a culinary professional. Knowing your food, understanding ingredients, and understanding people are all a part of the process, and each day I learn a little bit more about those aspects. 

It feels amazing to be trusted as such a young chef, and to be given the opportunities that I have been. I don’t back away from a challenge. So, even when there are moments where I may not fully believe in myself or doubt my skills, I have been given the chance to rise to the occasion to show my team and myself, what I am capable of. Because of this, I have been able to become a much more confident chef, in a relatively short period of time. 

When I see people take that first bite of something that I created and they really enjoy it – it just makes me feel great.”

TO BE CONTINUED….