Today we’d like to introduce you to Blair Redmond.
Hi Blair, please kick things off for us with an introduction to yourself and your story.
Well, I’m originally from Los Angeles born and raised. I’ve been in the kitchen my whole life, growing up, I would always be in the kitchen whenever my mother would leave for work. I use to make these crazy meals and make my older brother try them. Even when my grandmother would leave, my cousin and I would play in the kitchen, but I was always the lead on what we would be making. Throughout my teenage years, my mom was always working, so I would have dinner ready for her when she would come home. So that’s when I was able to teach myself new things about the kitchen. My grandmother also played a major part in my culinary background she owned a family restaurant, which later closed down. In which she had all the restaurant pots and pans and etc. So growing up she would have the grandkids help her cook in the large pots and pans so I got familiar with cooking in large volumes. She literally would cook to feed the entire neighborhood.
After high school my mom was diagnosed, with breast cancer in 2008, that was major for me. I had become my mom’s caretaker at 18. Initially, things started off very rough for her, so she sat me down and told me If I don’t make it I need to make sure you are ok so find something you’re good at and reach for the stars. So I enrolled in Le Cordon Bleau culinary college but there was just one thing. How was going to be able to afford tuition? So my mom sacrificed her disability income to pay for it. I would take my mom to chemo during the day and take care of her, and at night I would go to school from 6pm to almost midnight some nights. That was a very difficult journey for my watching my mom fight for her life, and then having to focus in school. I just wanted my mom to be able to see me finish and graduate, so I dedicated everything I did to make that happen. I would miss days sometimes because I was scared to leave her alone, in which left me with make-up days. When graduation rolled around, I graduated with honors. My mom was still undergoing chemo and surgeries, but she was the best feeling in the world.
I landed a part-time call job as a prep cook at the Pasadena convention center, working with one of the best mentors and Chefs. Chef Rosie Romo took me under her wing and gave me the skills, and ethics of being a great chef in the kitchen. I grew a thick- skin there. Being a woman in the kitchen you have to work extra harder, and demand your respect in the kitchen. I left there being a full-time cook 3. I had learned so much after working there for 5 years, cooking for some A-list events and conventions.
I then met Chef Kashe, and she had the same spark I did for culinary arts. We worked together at a few restaurants and would work gigs together, selling plates up and down Crenshaw. We’d cater parties together just to get our names out there!
Chef Rosie offered me, a portion as a Chef for the Long Beach Convention Center, in which I stayed there 5 years. Working on some of the largest events and conventions. I learned the management side of Corporate catering. Outside of that, I would still continue to cater parties and personal chef jobs.
I moved to Houston Texas 2017, started working at the Houston country club which was an awesome experience I was able to cook for the late Mr. and Mrs. Bush. Learn a new culture in food. And became interested in the Golf entertainment hospitality field. I landed my Executive Chef/ Food & Bev Manager. My career and experience in management excelled. I made a huge impact with the company I was with being the only black female executive chef in the company. I wanted to make a name for myself throughout the industry, that just wasn’t a great cook. I wanted to represent professionalism, hard work, and leadership. I have been able to train and teach other people with the same passion on how to become great cooks/chefs.
5years later I am now working for Popstroke, being the first female kitchen manager, my goal ultimately is to encourage other women that you can do it. No matter what obstacles, life throughs your way, that you have to fight and make a way. When doors shut, you open them and walk through with your head held high.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Honestly, Yea and no, I have had a lot of doors closed on me and opportunities that I missed out on for different reasons. My mom’s battle with cancer, financially at times things would hold me back. Other personal issues that I had endured. But needless to say I have faith and a great support system, between my parents, siblings, close friends and partner they helped carry me through those tough times.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m an Executive Chef, I specialized in a broad range of cuisines, I just really enjoy cooking with passion from the heart. I always say that you can tell when a chef cooks something with love vs. just cooking it. I am known for being very determined and encouraging others along the way. I have helped many people pursue careers within the kitchen. I’m most proud of being able to support my mom. Being an example too others that you can make something out of nothing.
People that know me best know id give the shirt off, my back being kind to helping others. What sets me apart from others is that I created my own lane and stayed in it. Many chefs venture off into the food trucks, owning their own establishments but I found my peace in the Golf entertainment hospitality.
What’s next?
My plans for the future, would be growing with the current company that I am with and someday transitioning into the corporate culinary role with them. Traveling the world and creating great food for people to enjoy.
