Meet Emani Roberts

We were lucky to catch up with Emani Roberts recently and have shared our conversation below.

Emani, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?
I’m the kind of person who is quick to look for ways to resolve or at least improve the situation. I don’t expend my energy in why the problem is difficult or unfair. Pondering on one thing isn’t going to do nothing but make you miss out on the next opportunity. That’s with life or any small situation. One of my favorite sayings is “Control the things you can control and the things you can’t put it in God’s hands it’ll come back around”

I’m not afraid to take risk, I’m not afraid of the unknown, I embrace change as an opportunity for growth, and most importantly I’m not afraid to ask for help

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
I am a full time in-home Private Chef. The most exciting apart about my job is the room for creativity. There’s no limitations on what I can and cannot do and that’s what I’m most thankful for. I’d say I work for the best family EVER!

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
Well I’ll say with culinary getting out in the field is going to be your best experience and teacher. Yes I went to culinary school, two culinary degrees but I don’t care what anyone says working in a kitchen is going to teach you everything you need to know. School taught me technique. Being in the field taught me skill, organization, speed.

I would tell anyone to go get out there. Go work for free in these 5 star restaurants. That’s what I use to do. After school; sometimes 10-12 hour days, I use to go stage at the best restaurants in town so I can learn from the best. Can’t be afraid to get your hands dirty. Its a tough field

Okay, so before we go, is there anyone you’d like to shoutout for the role they’ve played in helping you develop the essential skills or overcome challenges along the way?
My mentor Virgil Harper. After my intern at Disney World in Orlando, FL I found Virgil on instagram, I messaged him and asked if I was to come to Atlanta for three months can I intern with him. He said yes, we had a phone call and I went straight there from Florida with three suitcases. Let’s just say three months turned into six years. Virgil was tough on me but I knew in my heart it’s only because he wanted me to be great and he seen so much of him in me. I look to him for chef advice, life advice, everything you could ask in a mentor he provides. He’s opened so many doors for me, introduced me to so many people so for that I’m forever thankful

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