MEET THE CHEF
“To become great thou must do great things.”
Going to college for Information Technology from 2010-2012 wasn’t the correct plan. From 2012 to 2017 discovering my next way to impact I picked up jobs delivering food, prepping, cooking and waitstaff. It was consistent money and I began to develop a new skill. Later, In 2017 I relocated to Atlanta, GA transferring from Quinnipiac University to Kennesaw State University. As a line cook I enjoyed the environment and the staff. Kennesaw state also offered classes through Serf-safe and Culinary expertise. With Kennesaw State University being my primary job I decided to network and land jobs in other cities secondarily.
Mastering shucking oysters at Avalon in Alpharetta and cooking pastas at Cheesecake Factory. However, that wasn’t enough so I decided to create a chef page on Instagram which led me to meeting more chefs. I then started to cook at lounges and bars in the city of Atlanta such as Escobar, Republic, Encore, Atlantis and others.
“Take a leap of faith and let my eagle wings spread, spread, spread.”
COVID-19 hit the world and a blessing came out of it. Meal preparation was never an idea of mine but the demand for it was high during the quarantine. Next thing you know Chef Will Meals LLC was born. To create a buzz for myself, I created a super affordable meal prep special for months. The buzz turned into momentum and 100-125 meals kept me occupied every Sunday. Stemming from the momentum opportunities came such as catering events, tv shows, sous chef jobs, tasting events and more.
My plan was never to be the top chef in the world. The purpose is to impact people in a way that makes them feel delighted. I love when people are satisfied with my food, presence and hospitality. It’s the best feeling ever. The skill did not come quickly or easy so I love when people recognize my talent. Work ethic and persistence were the key factors. Since I became a great student and always listened I want to teach others how to cook for themselves. Making yourself a meal that you see on tv or in restaurants is an amazing feeling. It gives me a sense of joy knowing that I can create a dish that looks challenging. Without a doubt I will continue to elevate across the board while impacting people’s faces and stomaches.
