Interview: Culinary Master Chef Glaze

chef-glaze

Chef Glaze discovered his love and sincere appreciation for the culinary arts at an early age.  Since then, he has served mouthwatering cuisine to many of the biggest brands and celebrities including NY Giants, Facebook, Jim Jones, Fetty Wap, Mack Wilds, Power 105.1, Travis McCoy, Hot 97 DJ Drewski to name a few. 

You discovered your enthusiasm for cooking as a teenager, tell us how that came about.
My enthusiasm as a teenager came about as I found cooking to be my safe place from being sad to being over exacted. Cooking has always bought me balance in regards to getting through my day.

What are some of your favorite meals you enjoy preparing?
Some of my most requested and favorite meals to prepare are blackened salmon, Rasta pasta and of course lamb chops.

Having made the transition into a celebrity chef, who was the first famous person to give you a chance?
The first famous person to give me a chance was celebrity chef JR of Kitchencray.

Which do you prefer, corporate catering or working as a private chef?
As much fund as corporate catering has been I’ve always enjoyed being a private chef even more as it always brought out the most creativity in me, challenging me to do better each time and to push the limit of what is expected based on traditional cooking.

What would you say has been the most extraordinary meal you have ever prepared?
The most extraordinary meal I’ve ever prepared is called the Big Bertha, which is a seafood boil but what separates it from all seafood boils is how unique the butter sauce is.

Share your thoughts on the importance of building a brand regarding your career.
The importance of building your brand comes directly from building not just the image in what you want others to see when they look at you but also the legacy you’re building to leave behind not just for your family but also generations to come

How did you remain inspired during this pandemic with the lockdowns and restrictions on public events?
My inspiration comes from my staff, knowing how much they depended on me and not wanting to look them in the face and say I have to let them go because I couldn’t afford to pay them.

Be’n Original


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