Get to Know Us:
Evan Lovell
(Culinary Corrector)
Get to Know Us:
Evan Lovell
( Culinary Cherub)
I’ve always loved food and the art behind it. With my mother, cooking Sunday dinners was a common event. This love of cooking heightened further when I began going to technical school in my last two years of high school. Going through the Culinary Institute of America really expanded my knowledge of food. The school is unique in a variety of ways that others most likely just won’t understand. Here is where you are able to meet other students who have a passion for food just as much as you, if not more. Just having the ability to interact with people from all over the country and world was a great experience within itself. After culinary school, it became evident to me that my passion for food was not limited to just the kitchen. I have a growing desire to work in the dining room (otherwise known as Front of House). There is no other feeling in the world than when a guest is satisfied with their dining experience. I’m constantly learning about my family's background and also doing my own research on their different cultures. With my ethnicity being a combination of Jamaican and Panamanian descent, let's just say Curry Goat, Arroz Con Pollo, Stew Peas, and Chicheme were just some of the dishes I grew up on. And while I enjoy learning about my heritage cuisines, there is no cuisine that I am not willing to learn more about and try.
Michelle Meadows
( Asian Enthusiast)
I have always had a passion for food my entire life. Since both my parents worked full time, cooking was not at the top of their priority list, so eating out was common. I did not mind this, because it introduced me to cuisines that I normally would not have been exposed to that helped spark my love for Asian cuisine. As I grew older, I began to cook for myself and realized I had the patience and talent for it. For college, I decided to go to the Culinary Institute of America to expound upon my love for food. There I learned techniques and methods for not only creating great food but also respecting the art of cooking itself. Culinary school taught me just as much about myself as it did about food. Constantly testing my limits and my intelligence helped me grow quickly in a short period of time. My last and most impactful semester of culinary school, I spent in Singapore. Being able to cook the Asian food that I had always loved while being surround by the culture was a life-changing experience. Food has always been a way for me to express myself and learn about the world. My love for food is always growing and I just want to share it with the world.
Tyra Byas
(Baking Extradonnaire)
I grew up in a household where I saw my Filipino mother cook and bake almost every day. I sometimes would help her make dinner or bake certain desserts during the holidays, but I definitely did not think cooking and baking would become my life. I remember being afraid to touch raw meat or take things out of the oven because the temperature was too hot. Now whenever I get a new burn, I just keep it moving and work to complete my task. When I was a sophomore in high school, my school provided the option to take classes geared to prepare students for the real world. My mother suggested I take culinary in order to know how to cook before I leave for college. Crazy enough, the realization hit that I enjoy cooking and baking so much, and I ended up going to a cooking college! Throughout my culinary journey, I've developed a new love and understanding of the food industry, while incorporating many aspects of Asian culture. Not only do I enjoy including flavors and techniques rooted in my Filipino culture, but I also love to experiment with other Asian flavors and techniques as well.