NEXT GEN RECRUITING

A Q&A with Student Chef Isaiah Gerrard, CC, President, ACF Young Chefs Club

Q: Where are you currently attending culinary school?

A: I am in my second year, fourth semester, at the Culinary Institute of America at Greystone in Napa Valley. I am working toward my bachelor’s degree in food business management with a concentration in Mediterranean cuisine. Next year, I will have the opportunity to study abroad in Barcelona, Spain. My anticipated graduation date is April 2024. After graduation, I plan on traveling the world to learn different cultures, cuisines and traditions.

Q: Tell us a little about your background and how you first fell in love with cooking.

A: I was born in Las Vegas and was raised there during my childhood. My mom served 23 years in the Air Force, so during her service, I had the opportunity to travel and live in some really cool places. I have had the opportunity to live in Florida and New Jersey and then landed in Texas. I got into cooking at a really young age; I always found myself in the kitchen getting my hands dirty helping prepare dinner after school. My passion started by helping my mom in the kitchen, and it took off from there. In elementary school, I joined a cooking club that my after-school program offered. I was able to learn many different things like different ways to cook eggs and how to make all types of desserts. I got my first job when I was 15 working at Edible Arrangements. I was in charge of keeping the front case stocked, making smoothies and handling customer transactions. I had a lot of fun talking to the customers and seeing them leave with something for themselves to enjoy or a gift for someone else to enjoy.

Q: Did you go on to other foodservice jobs?

A: After Edible Arrangements, my next job was as a busser at Gourmand Kitchen, a local restaurant in Houston. Eventually I went on to work at Abilene Country Club, where I met my first culinary mentor, Chef Joel Trueblood. Chef Trueblood had given me this opportunity because he had seen something in me and recalled when he was young and was given a similar opportunity at his first kitchen job. He wanted to pass on the opportunity and give another young chef a chance. I learned from Chef Trueblood and was intrigued and inspired every time I had the opportunity to try something new. From there, I moved on to work at a variety of other country clubs and restaurants. It had become a dream of mine to go to culinary school, and I looked up what was the best culinary school in the world and learned more about the Culinary Institute of America. I knew it was somewhere I wanted to be.

Q: How did you end up going to CIA at Greystone?

A: The Culinary Institute of America has three beautiful campuses. I started my degree at the Culinary Institute of America in Hyde Park, New York. I have been fortunate enough to have the opportunity to study at two different CIA campuses and make new connections and open the doors to new opportunities because of traveling to unfamiliar areas.

Q: How did you first hear about the ACF?

A: I was working at Sterling Country Club in Texas and later moved to the Royal Oaks Country Club, where I worked under Chef Eva Barrios (CEC). She’s a big reason why I joined ACF. I saw the logo on her chef coat, and she told me all about it, and I decided to get involved.

Q: What is your favorite thing about working in the culinary industry?

A: Creating great food and then seeing your customers’ reaction when they eat the food. It’s amazing to see how it brings them joy to eat what you created; that’s the greatest satisfaction for me.

Q: As a student chef entering the industry, what advice would you give veteran chefs who might be looking for new recruits?

A: The biggest thing for me is mentorship and to feel needed and important. Finding a good mentor is really important for a young chef like myself. At all of the restaurants where I have worked, the thing that had a big impact on me was the chefs who took the time to show me how things were supposed to be done. The restaurant or club might be really busy, and there are a lot of chefs who can be extra focused on paperwork, but the ones who took the time to teach me makes a big difference — it makes young chefs like me excited to go to work every day and want to succeed so the whole restaurant can succeed.

Q: It’s been a rough couple years for everyone, and the restaurant industry has lost a lot of people. What’s your view of the industry today and for the future?

A: Despite the setbacks, I think a lot of students still want to join and be innovative in this industry. The CIA actually had its highest enrollment numbers this year. Even in my class, there is a lot of innovation and creativity among my peers. We want to be here; we love cooking and love food and are looking for an environment that will support us and that makes us feel like we’re a part of a family. Most chefs spend a lot of time at work so it’s important to feel like you’re at home and not just work and to be around people who are motivating and supportive.

Q: How did you end up becoming president of the ACF Young Chefs Club?

A: I’m a new member myself — I recently joined and it was in Vegas where I was completing my externship at CUT by Wolfgang Puck that I heard about the conference going on there this year and decided to go. I went solo and showed up early each day and made a ton of connections. I enjoyed hearing about other people’s stories. It was there that another ACF member encouraged me to get involved in this group.

Q: What are your goals as YCC president?

A: My main goal is to bring other new or young chefs into the group and get them connected with other chefs as I have. I would also like to get into competitions and keep learning new things. No matter the age, we’re all peers and share the same passion. I want to help create this network of young chefs who can talk to each other and make an impact on this industry.

Q: What are you most excited about upon graduation?

A: Career-wise, I’d like to be able to travel and learn about different cultures and cuisines. I also plan to remain involved in ACF. I’m in charge of the Young Chefs Club social media, and I recently did an Instagram takeover for ACF’s page about a day in the life at culinary school. I’ve been making some videos for ACF’s Ingredient of the Month and offering ideas for upcoming webinars and competitions. We also have created a space for younger chefs and mentors on the ACF Chef’s Table online forum. Anyone can reach out to me via email (isaiahjerome602@gmail.com) or follow me on Instagram (@isaiah6419). I am looking forward to seeing everything this industry has to offer!

ACF Student Chef Isaiah Gerrard, CC, is a second-year student at the Culinary Institute of America at Greystone in Helena, California, who recently landed a job at Thomas Keller’s legendary Bouchon Bistro in nearby Yountville following a successful stage. Chef Gerrard, who has also worked the line at Sterling Country Club and at the Royal Oaks Country Club, both in Houston, was appointed president of the ACF Young Chefs Club following the 2022 ACF National Convention in Las Vegas.