2025 Annual Food & Drink Issue

Chefs Share Advice to Their Younger Selves

Looking Back and Moving Forward

Smiling man wearing a black cap against a vibrant sunset over the ocean, with a warm, friendly expression.

Jack Peterson
Chef, Ernest Chinese

“Even though I am only 24, I have been working, learning, and creating in kitchens since I was 15 years old. Growing up dyslexic, the culinary arts allowed me to exercise my intuition, taste, people skills, and imagination, which have empowered me to be in this role. There is a place for following the conventional rules and philosophies of cooking, but humble yourself when there is more to learn and experience. Culinary is an art, not a science. A kitchen is most functional when mutual respect allows space for utilizing everyone’s strengths. Play with unfamiliar flavors and see what you discover. Use your intuition and experiment. Take what’s familiar and use it as a bridge to elevate the cuisine. Find inspiration in nature.”

 

Marshal Mize Ford ad

Smiling chef wearing a green jacket with a logo, glasses, and a cap, standing against a light textured background.Matt Combs
Culinary Director, Malone’s

“If I could give advice to my past self, I’d say: ‘Cook with intent.’ Every dish should have a purpose – don’t just go through the motions. Be thoughtful of the dish and all its components; they should work together in harmony. Celebrate the food by using only the best ingredients, as quality always shines through. Remember, sometimes less is more. Simplicity can let the flavors speak for themselves. And above all, don’t overthink it. Trust your instincts and let your passion guide the plate.”

 

Chattanooga Allergy Clinic Ad

A chef wearing a cap and an apron stands in front of a brick wall with greenery, smiling confidently at the camera.Antonio “The Sneakerhead” Tate
Chef, Party Bites Catering

“Slow down and trust the process. You don’t have to prove everything in one dish or one day. Learn from the long hours, missed moments, and stress – but don’t be consumed by them. Chase flavor, not perfection. Build your palate, your patience, and your people skills. One day, your food will serve more than just guests – it’ll build community, heal, and inspire. And never forget: your story and culture belong on the plate, too. Own that with pride.”

 

VIC ad

A chef in a yellow apron stands confidently with arms crossed against a light blue wall.Taylor Beckett
Chef de Cuisine, Common House

“Hot pan first, then oil. Taste everything. Do not be afraid to ask for advice. Always strive to be better, but don’t get hung up on perfection. Respect traditions, but dare to innovate. Although it’s difficult, embrace failure. It’s a sign you are learning and improving. No one is above the dish pit. Respect is only gained if given.”

Silverdale Baptist Academy ad

Young man with curly hair resting his chin on his hand, wearing a black t-shirt, sitting at a wooden table in a cozy setting.AJ Poland
Chef, Davis Wayne’s

“As a young chef who is the progeny of successful business owners, it can be difficult to walk in family legacy. I would tell my younger self to stay focused and not follow the crowd, because dreams do come true when you trust and believe in your gifts.”

 

Mountain Girls ad

A smiling chef wearing a white chef's hat and jacket, standing against a plain white background.Philippe Gehin
Chef, La Cabriole

“Begin your career as early as possible. Arm yourself with patience and perserverance. Work harder than any of the others. Don’t expect to become a millionaire. And don’t look at culinary shows as reality.”

 

Brody Jewelers Web Ad

Man with a beard and glasses stands confidently in front of green ivy, wearing a black apron over a graphic t-shirt.Kenyatta Ashford
Chef & Owner, Neutral Ground Chattanooga

“When you decide that the culinary arts is something you want to pursue as a career, do your best to find a suitable mentor or community. This is important for your long-term growth.” 

Mountain Girls ad

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