Meet Learnel Williams

We caught up with the brilliant and insightful Learnel Williams a few weeks ago and have shared our conversation below.

Learnel, looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?
My work ethic comes from my passion. It comes from my drive. I get more excited about food each and every day. Creating new dishes or remaking classics. One thing that i specialize in is fusions. This derived from my past experiences. Bringing two cultures together to make a new one is a new found passion of mine.

Thanks, so before we move on maybe you can share a bit more about yourself?
Hello, my name is Learnel Williams. I am an Jamaican-American chef with a focus on international cuisines. After my family migrated to the United States when I was nine (being the youngest and only boy of six sisters), I began to take a liking to cooking. Preparing my first dish at 8 years old (fried chicken) Chef Learnel was in the making. After winning several interneships to cook internationally in countries such as Germany, France, Trinidad, my home country Jamaica and fifteen years of working around the United States with great chefs such as Mario Batali and Michael Kempf, I decided to start Aliments de Learnel LLC, with phase one being Aliments de Learnel – an innovative fresh farm-to-table completely customizable catering company complex to cater to all needs, wants and budgets. We serve international foods and fine catering services nationwide, making special events unique and memorable. As we offer a wide array of eclectic international cuisines we also include hand crafted specialty drinks created by Aliments de Learnel, accommodating both alcohol and non-alcoholic drinkers. Phase two of my journey is in order and will be a series of 15-20 table lounges with fresh innovative tapas, infused entrees, seasonal and fresh desserts served with fresh handcrafted drinks and beverages. Phase three is a farm to table culinary school that’s built on a farm. I am an Experienced Executive Chef, a Father, a Uncle, a Brother, a Son, a Friend, a Artist, a Author, a Hero, a Teacher, a Inspirer, a Motivator, a Leader, a Builder, a Creator, a Protector, a Guardian, a Comedian, a Challenger, a Model and a Gladiator standing tall with a demonstrated history of working in various restaurants in the culinary industry. I display courteous and respectful culinary professionalism with approximately 15 years of extensive experience. I am skilled in Catering, Restaurant Management, Food & Beverage, Menu Development, Cooking Lessons, and in various other restaurant software’s. I am a strong operations professional with a Associate’s degree focused in Culinary Arts/Chef Training from Le cordon bleu and trained in Germany for nine months. I prepare mouthwatering delectable meals in your home, corporate events, and social festivities. My skills in exquisite International Cuisine will leave you, your family and guest astounded ranging from a wide array of cuisines such as: French, Italian, Caribbean and further globally expansive cuisines. We also accommodate Vegan, Vegetarian, Pescatarian and Kosher provisions.

If you had to pick three qualities that are most important to develop, which three would you say matter most?
I was highly dedicated in my craft I was always determined
I was strictly disciplined

Before we go, any advice you can share with people who are feeling overwhelmed?
When i feel overwhelmed, I run. I am a runner. I run on average 10-15miles each day and that is what helps me deal with stress or any type of anxiety. My advise would be to stick to something that allows your mind to just be free. Meditation works as well. I meditate 3omin each morning to start my day.

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