23 Year Old Black Chef Releases Seasoning Line Called ‘Chef Gone Mad’
Chef Derek Robinson Jr. is no stranger to culinary arts, long before he earned his title, he grew up watching his mother, Karen Robinson-a professionally trained chef-cooking in their New Orleans East kitchen.
“My mom was a trained chef, so I grew up watching her put a spin on traditional New Orleans dishes, like her seafood etoufee, she seasoned it with her own blend of seasonings. My mom didn’t use Season All or Tony’s, her food was authentic and you could taste it.”
Back then, it seemed like Derek was destined to follow in his mothers footsteps, but he had other plans in mind. After graduating high school, Derek attended Nunez Community College where he initially majored in general studies.
“I didn’t decide I wanted to be a chef until after my first semester of college, I was going for general studies, but the same chef my mom graduated under spoke to me, which inspired me to major in the arts, I switched from general studies to culinary arts”.
From that day on, Derek has made huge strides in the culinary industry, but he’s not your ordinary up and coming chef. Early on, Derek decided that climbing the culinary career ladder just wasn’t for him. Derek embarked on the entrepreneurial journey soon after graduating with his culinary arts degree, and hasn’t looked back since.
Derek is the sole owner of Chef Gone Mad LLC, where he’s carved out a niche for himself. Derek has branded himself as a private chef, catering to people who want a luxury dining experience in the privacy of their own homes.
“When I cook for people I try to wow them with every bite, I want my people to taste every single flavor in every single bite.”
But you don’t have to hire Derek’s private chef services to get the unique blend of flavors he offers with his culinary skills. Derek has cultivated his own line of seasoning blends that encompasses the intense flavor profiles he puts into every dish he hand prepares.
In August 2015, Derek introduced a line of specialty seasonings that compliment his impeccable cooking style. Chef Gone Mad seasoning blends includes a salt free seasoning for chicken and fish, a salt free smoked garlic and herb seasoning perfect for vegetable dishes, and a Cajun Nola seasoning.
“My seasoning blends don’t just enhance the flavor of your food but it adds the essence of New Orleans to every bite.”
“I did my own line of seasonings because I wanted to start something where I could make money when I’m finished cooking, this is basically my retirement for myself. This is a product that will sell forever”.
Derek has mastered the art of the hustle in his industry at 23 years old, and looks up to chefs who’ve come before him and done the same.
“I look up to Chef Fito, he’s in DC, I like the way he grinds, he has the best chefs on his team, and they’re all young. I’m motivated by people that are motivated, seeing the motivation within their team makes me want to go harder and create a team like that. They hustle.“
Chef Derek has been inspired, but he has also been an inspiration to young chefs looking to advance their careers, his advice for those who come after him is simple.
“Go hard, take something from every chef you run across, good or bad, and don’t let anyone tell you what you can’t do. Keep going hard, make people believe it, that’s what I’ve done. “
And for Chef Derek, this is only the beginning.
Chef Gone Mad Seasonings are available for sale at www.bookmadchef.net.
Chef Derek Robinson Jr. is no stranger to culinary arts, long before he earned his title, he grew up watching his mother, Karen Robinson-a professionally trained chef-cooking in their New Orleans East kitchen.
“My mom was a trained chef, so I grew up watching her put a spin on traditional New Orleans dishes, like her seafood etoufee, she seasoned it with her own blend of seasonings. My mom didn’t use Season All or Tony’s, her food was authentic and you could taste it.”
Back then, it seemed like Derek was destined to follow in his mothers footsteps, but he had other plans in mind. After graduating high school, Derek attended Nunez Community College where he initially majored in general studies.
“I didn’t decide I wanted to be a chef until after my first semester of college, I was going for general studies, but the same chef my mom graduated under spoke to me, which inspired me to major in the arts, I switched from general studies to culinary arts”.
From that day on, Derek has made huge strides in the culinary industry, but he’s not your ordinary up and coming chef. Early on, Derek decided that climbing the culinary career ladder just wasn’t for him. Derek embarked on the entrepreneurial journey soon after graduating with his culinary arts degree, and hasn’t looked back since.
Derek is the sole owner of Chef Gone Mad LLC, where he’s carved out a niche for himself. Derek has branded himself as a private chef, catering to people who want a luxury dining experience in the privacy of their own homes.
“When I cook for people I try to wow them with every bite, I want my people to taste every single flavor in every single bite.”
But you don’t have to hire Derek’s private chef services to get the unique blend of flavors he offers with his culinary skills. Derek has cultivated his own line of seasoning blends that encompasses the intense flavor profiles he puts into every dish he hand prepares.
In August 2015, Derek introduced a line of specialty seasonings that compliment his impeccable cooking style. Chef Gone Mad seasoning blends includes a salt free seasoning for chicken and fish, a salt free smoked garlic and herb seasoning perfect for vegetable dishes, and a Cajun Nola seasoning.
“My seasoning blends don’t just enhance the flavor of your food but it adds the essence of New Orleans to every bite.”
“I did my own line of seasonings because I wanted to start something where I could make money when I’m finished cooking, this is basically my retirement for myself. This is a product that will sell forever”.
Derek has mastered the art of the hustle in his industry at 23 years old, and looks up to chefs who’ve come before him and done the same.
“I look up to Chef Fito, he’s in DC, I like the way he grinds, he has the best chefs on his team, and they’re all young. I’m motivated by people that are motivated, seeing the motivation within their team makes me want to go harder and create a team like that. They hustle.“
Chef Derek has been inspired, but he has also been an inspiration to young chefs looking to advance their careers, his advice for those who come after him is simple.
“Go hard, take something from every chef you run across, good or bad, and don’t let anyone tell you what you can’t do. Keep going hard, make people believe it, that’s what I’ve done. “
And for Chef Derek, this is only the beginning.
Chef Gone Mad Seasonings are available for sale at www.bookmadchef.net.