Today we’d like to introduce you to Amber Sullivan.
Hi Amber, thanks for joining us today. We’d love for you to start by introducing yourself.
I’m a self-taught cook who became obsessed with cooking and learning recipes in college for fun. Originally from Dallas, I moved to Los Angeles and got my foot in the door with an amazing chef who hired me to work at her restaurant and I haven’t looked back since. While I was working my way up the line, I made sure to learn as much as possible away from work by reading cookbooks, cooking at home and dining out at notable spots around the city.
Working in the restaurant made me realize my love and passion for menu development, especially creating recipes and seasonal dishes. When a lot of things felt challenging in the kitchen, creating and developing new ideas felt natural, like it was exactly what I was always meant to be doing. Over the last two years, I’ve consulted for several companies and restaurants to revamp their menus, creating healthy alternatives and specialty dishes for those with dietary restrictions…but making them just as delicious.
Beyond restaurant and recipe development, I work as a private chef for multiple clients, plus cater small parties for holidays or celebrations. During covid, when mostly everyone was shut down/take-out only, I also started to do food pop-ups testing the market (and my skills) with different menus. I would post the menu and take orders on social media, and create time slots for people to pick up their food from my apartment in Silverlake. It was messy (in my tiny apartment kitchen) but super fun.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Some notable struggles would definitely be the high intensity of a professional kitchen in general. It’s all very hot, very fast, very loud. I wouldn’t say it’s suited for the faint of heart. Learning knife skills right off the bat was a challenge. Without going to culinary school I did not have years of practice or guidance, I watched YouTube tutorials and (literally) cut all of my fingers before finally starting to get the hang of it.
Learning the professional kitchen lingo was also a struggle. It was like stepping into a place where a different language was spoken, you had to pick it up and pick it up fast. There was no time to ask too many questions, by the time you understood someone had already done the task. Which leads to my next struggle… which I consider to be a fun challenge to me personally, cooking is competitive. It’s a sport. You have a team, yes, but you are also in some ways always competing, not just with others but with yourself. I’m a very competitive person so I have fun pushing myself to do better and learning from those around me.
Of all these hurdles, being a young woman in a professional kitchen was 100% my biggest challenge. You typically aren’t taken as seriously, plus you have to prove yourself three times as much as the man next to you. As an industry, I think we’ve grown and evolved over the years, but there is still a ways to go.
Can you tell our readers more about what you do and what you think sets you apart from others?
Working in menu development requires a lot of research and development… and by that I mean, dining out, reading cookbooks and exploring all avenues of the food world. I’m constantly inspired by chefs who are doing remarkable things. I make note of flavors and textures that pair well together, I go to local farmer’s markets and see what’s in season and what would be great on my next menu. To me, cooking is all about making mistakes and then having fun learning from them. That’s usually how my brain works but beyond that, I continue to teach myself and try new things every day.
What’s next?
I look forward to the possibility of me having my own restaurant one day. I hope to continue doing pop-ups and collabs with other chefs and learning and leaning more into my style of cooking.
It’s honestly so exciting to think about the growth I’ve experienced in the last six years with not only my skills but my confidence so I’m feeling optimistic about the future.
Contact Info:
- Email: [email protected]
- Instagram: @eatbyhand // @amberrgram
Image Credits:
Horacio Abaroa
