We were lucky to catch up with Demarlo Hatchett recently and have shared our conversation below.
Demarlo, thank you so much for joining us today. Let’s jump right into something we’re really interested in hearing about from you – being the only one in the room. So many of us find ourselves as the only woman in the room, the only immigrant or the only artist in the room, etc. Can you talk to us about how you have learned to be effective and successful in situations where you are the only one in the room like you?
Being who I am and knowing that someone already has an opinion of me just of my skin color boosts my confidence, just because I know what everyone else who are of the same skin complexion as me had to go through for how they look. I am a person who always puts their best foot forward when any challenges arrive, I love taking my problems head-on. The most important thing I’ve learned about the culinary world is it’s not about how you look, it’s about how your food looks, does it taste good, and can it be get sent out to a customer. I take pride and what I do and I never let anything hold me back because I have a mission set out for me in life to be one of the greatest chefs ever.
Thanks, so before we move on maybe you can share a bit more about yourself?
I’m a line cook/ chef and that my chef Eloy is my executive chef. I am a Chef at the Portland Golf Club, it is a country club located in Portland, Oregon. At the club, I work on events like weddings, private parties, holiday events, etc. What I’m getting at is that we do all parties no matter if it’s a banquet or platted dinner. I also sometimes work outside on the golf course where I can grill for the members playing golf, and they have a nice pool kitchen that I also work in. It’s a pretty solid place I learn from some of the greatest chefs working at PGC like my chef Eloy, he has been a great mentor in many different ways rather it’s business or personal, I am excited everyday walk into work knowing my chefs have my best interest in me to succeed. I was originally catering and being a private chef out in the Midwest, but just over a year ago I moved to the west coast to go to culinary school in Vancouver Washington, and landed a job at PGC doing an outing with my school chef. it’s by far the best kitchen I’ve worked in. Team chemistry in there is best and I appreciate everyone I work with. Coming out here made me realize I have lot more to learn with cooking which made me kind of step back from doing my own private business and just learn every single aspect of kitchen. I feel as if I still have a lot to learn and practice makes perfect and until I perfect it all in a kitchen then I’ll step back out there.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
Having self-control, disciple, and eagerness helped me along my journey of cooking, and keeping these three qualities under my belt got me as far as I am. I believe if anybody wants to start their adventures of being a chef they got to have that grind mentality because the food industry is a fast paste game and anybody who ever worked In a kitchen can agree you have to leave your personal feelings at the door because it’s never personal. Being who I am from the city of Chicago I know it can be tough sometimes holding your tongue but, being quiet and listening and observing then taking that constructive criticism and turning it into something positive is always the best feeling especially if you’re very passionate about it and take self-worth into what you do.
What has been your biggest area of growth or improvement in the past 12 months?
My chef skills have advanced a lot since the time I spent out here. It feels like I’ve developed into this chef that I’ve been waiting to be since I stepped into a kitchen and picked up a knife, the fact that this is only the beginning of the story makes me, even more, anticipate what’s to come. I plan to take things all the way with cooking and I can see myself in the distant future having my own restaurants globally so I can give people across every landmass a feeling of my food. I’ve always known there’s no way other than up and always keep your feet planted and chin up, anything’s possible I just got to keep pushing to reach my goals and turn my dreams into reality.
Contact Info:
Image Credits
Chef JD Thomas
