THE INTERVIEW WITH...
Executive Chef Levatino Harris
How did your cooking career begin?
My cooking career began by mistake I always say. I now know it was Gods plan. It was shortly after I moved from the hood to escape what seemed to be destined for the young black male in my area, that’s dead, in jail, or an addict.
So, one day I was leaving work at U-Haul International where I worked as a data entry specialist. It was not what I wanted to do. I knew I had to stay out of the hood. Plus, I made a vow never to go back. So, I was walking to the red line train from the blue line train. I smelled food and heard music and people.
I followed my nose. When I got to the area, people were drinking, eating and having a good time. It was an event called the Octoberfest that the Berghoff in downtown Chicago did every year. I asked around about possibly working the event to make some extra money. I was talking to this guy who knew a lot about the event. He told me to go over to the restaurant and fill out an application, so I did.
While finishing up, he walked by and asked the lady if I was done? She said yes. He replied, he’s hired and walked on to the back. She said ok. When can you start? I asked who he was, and she stated that he was the owner son. I was hired to work the fest and then work as a cashier and stock person. A few months in I was working in the kitchen helping with preparing things, cooking, pulling food for prep, washing dishes and all.
Before a year was over, I was asked to move out to the airport location where a new spot was opened. Out there I moved up very fast from prep work and dishes to being responsible for opening, prepping and cooking the foods for the day. I have been cooking since then it has been a little over 20 years now. I never saw this coming.
It wasn’t it wasn’t until about 8 to 9 years later when I went to culinary school. I was already considered a sous chef when I went to school. It wasn’t just a title. I had worked my ass off over the years. Working holidays, birthdays, anniversaries and more. Missing family time, date nights and all. I have worked in every position in the kitchen. I even worked the front the house when needed to fill in.
If you were not a chef what would you be doing now?
If I wasn’t a chef. I would probably be dead or in jail. The kitchen literally saved my life. Even though becoming a chef was never my plan. I wanted to play college football after high school and try to make it to the NFL. If that didn’t work. I wanted to follow my dad and join the military, retire and work for the government. God had other plans for me. Upon my father passing when I was at the young age of 19. I turned to the streets. I gang banged. I sold drugs. I became the streets and the streets became me.
I loved the fast money, cars, clothes and jewellery. Along with that comes those that want what you have. It also comes with watching over your shoulder. It comes with being shot at, chased by people, being chased by the cops and jail time for all the stupid things you did. I knew that wasn’t what I wanted, and I knew my father was turning over in his grave. I remember clearly sitting in the county jail over the fourth of July weekend thinking like damn! This suck. This can’t be my life. Having to go to bed when they tell you to. Eat when they tell you to. Concrete walls, steel bars and a bunch of other men that seem to not care for their lives or anyone else’s. I couldn’t become that. I know people would read this and be shocked, but it was bad. I will save the other details in my book, You are not a chef. Coming in 2019.
Who are your favourite/ inspirational chefs?
Some of the chefs I that are inspirational to me are. Jeff Henderson. He has come up from where he came from reminds me of mine. Except he was much deeper than I was. Non the less. His passion for culinary and how it changed his life is so amazing. Then he goes around, and his story helps others and he has learned so much to help others. I would someday love to meet him and cook with him or for him someday.
Art Smith whom I met in culinary school. He is the reason I decided to become a personal chef after hearing his story about cooking for Oprah. Cat Cora the first female Iron Chef. Met her in culinary school as well and have followed her since then. She is such an awesome chef and still does so much. One of my facebook chefs James Graham is an awesome chef and I follow him closely, always watching and learning. Gordon Ramsay whom everyone knows is an amazing chef full of passion. I have learned so many things watching him on YouTube and other sites. One day I will cook with and or for him as well. I have been trying to get on Hells Kitchen for years now. Graham Elliot is another amazing chef that I have followed for some years. His passion for food, life and his family are awesome. Always humble and has always had time to talk to me or take a picture with me when I have seen him.
Elliott Farmer cutthroat kitchen alum who invited me out to do the wine and food festival at Disney World. He loves what he does. He can talk himself right into his blessings LOL. He is doing some great things all over the place. He also had me come on his radio show and talk about my coming up as a chef and things I have done around Chicago. I have had the chance to meet amazing chefs Cherise Johnson, Dwight Evans, Ricky the chef and Jerome Brown. All these chefs are inspirational each in his own way. Even others that I have gotten to work with like George Outlaw a guy that is always taking us on in battle. I love it though. So many others too many to name. Please know guys you are not left out of this lineup.
Meet Executive Chef Levatino Harris, fun,bubbly, kind and incredibly talented, hailing from Chicago,USA. He came from hard times on the streets, turned into a celebrity chef after appearing on Cutthroat Kitchen. His inspirations include Art Smith and Cat Cora and hopes to cook with or for our Gordon Ramsey. Read about his journey through to where he is now and the special food projects he has done with children and his community and the exciting plans for 2019.
Which TV cooking programmes have you been on? Why did you choose that route?
I was a contestant on the Food Networks cutthroat kitchen. Season 11 episode 9 a special man cave edition. I competed against three other chefs who were not as good as I was LOL but somehow, I was eliminated from the show. I know if we had a real judge the outcome would have been so different. I had a great time though. The other guys were awesome competitors. I would get in the kitchen anytime with these guys again. The reason I decided to try out for food shows was to see if I could handle the pressure of being on a serious time limit with the possibility of failing. I sent applications into so many shows and this one called me about a year after I applied.
What was it like making the transition to celebrity chef status?
WOW! The transition has been amazing. Since the show, I have been blessed to travel to meet and work with some amazing chefs. I have been invited to do the feed Americas hungry children fundraiser. In that had a chance to help at the Country Living Fair in Stone Mountain, Georgia.
I was invited to do the worlds largest wine and food festival at Disney Worlds Epcot Center. I have been asked to make multiple guest appearances on WVON1690 AM with Art “Chat Daddy” Sims. Who is amazing! I have done multiple events with the kids, cooking with cop’s programs in Chicago. I have had the pleasure of being invited to the Midwest food expo in Milwaukee Wisconsin.
I have done demos at the largest food show the National Restaurant food show at McCormick Place in Chicago. I have travelled to do consulting for places in other states to help with menus, training, recipes, food cost and budget issues. So, it has been great.
What do you do on your off time, your hobbies?
I love having fun so, my hobbies include. Fishing, video games, golf, the gun range, golf and someday building my 1970 Chevelle SS. There are many other things I like to do as well, but these would on top of my list as a hobby. Nothing is more important than spending time with family.
What are your favourite ingredients to cook with?
My favourite ingredients to cook with are. Garlic, Thyme, Rosemary, Saffron, Truffles and Pink Himalayan sea salt. I like these ingredients due to there natural health properties in each one and the flavours they give to pretty much any food you pair them with.
Do you have a signature dish?
One of my signature dishes that people always seem to love is my sautéed garlic pepper shrimp with a pineapple strawberry salsa. (Bang Bang shrimp) This can be served over a nice lemon rice with roasted Brussels or a sautéed parmesan asparagus.
As a home cook myself, what advice would you give to aspiring “chefs”?
The advice I would give to a home cook or aspiring chef is, never give up. You must work hard at this if you really want it. Don’t accept the title chef if you know you have not put in the work to earn it. Putting in work means more than working in the kitchen and cooking for people. It sounds good and all but respect the field and all those that paved the way and earn it. Cook with all your heart. Never stop learning, stay humble and never take no for an answer.
Where can people try your dishes?
Being a personal chef people can always hire me. In 2019 I will be doing showcases highlighting my skills. People can come out then and try my food and even set up personal tastings. I will be doing culinary classes, meal plans and prep and maybe even some pop-ups in Chicago, New York, Atlanta and other cities. In the meantime. Those looking for my services. I can be reached at 001 (773)593-CHEF (2433) or via email, levatino31@yahoo.com.
What do you have planned for 2019?
In 2019 I hope and pray I can launch True Passion chef wear. Designed for all of those with the passion to cook and create no matter what level they are in the industry. I plan to have hats, shirts, aprons, shoes and more. One step at a time, always moving forward. I welcome all donations and investors. I someday want to open a facility to teach those who have a desire to cook but can’t afford culinary school. I also want to have that same facility teach young mothers, teens and other young adults the basis in cooking to possibly help control childhood obesity and other health-related issues from eating so much fast food. Most people don’t do better because they honestly don’t know better.
Are you going to visit the UK?
In the very near future, I plan to visit the UK, Amsterdam, Japan, Africa, Dubai and other places I have been invited to; to teach culinary arts and learn from the greats in all these places as well. These things cost money that I currently don’t have. But I believe, and trust God will make a way and all the doors will be open.
Follow Chef Levatino Harris's Winter Warmer Recipes here in the blog.