PROFILE
Tyler Steelman, B.S. ’09
From Kicking to Kitchen After college, a culinary quest takes hold By Liana Bugslag
The journey started in his mother’s kitchen and with her advice to “never take no for an answer.” It has led Fayetteville native, Tyler Steelman, to become a chef at Governor Mike Beebe’s mansion, at the young age of 27. Steelman was an athletic high school soccer player who dreamed of playing football for the Razorbacks. In the off-season from his athletic schedule, at age 14, he started a job at AQ Chicken House, where he learned how to make rolls, “When I grew up, my mom always had us really involved in the kitchen. Since I was a kid, each one of my brothers would have a different course that we would help her out with. It was always a big thing for us to cook, and be in the kitchen. That’s where my second passion, cooking, all really started, from my mom’s kitchen, to making rolls for two years at AQ Chicken.” His passion for cooking would have to be put on hold, as Steelman committed himself to being kicker for the Razorback football team. He played under Houston Nutt at a time when the team included running backs Darren McFadden and Felix Jones. “The experience playing was really incredible, just to be a student-athlete beside some of the guys I was playing with, and to look at where they are now — it was just a great opportunity.” Steelman graduated in 2009, with a Bachelor of Science in K-12 education and kinesiology. “It sounds like an odd combination, but I’ve always loved working with kids, and my goal is to educate children the importance of healthy eating and exercise. So, I wanted to know how to teach and how to educate. 14
Childhood obesity is something I’m extremely passionate about, especially with the rising numbers [of childhood obesity] in America” Upon graduation of university, Steelman focused on his second passion, taking a job at a restaurant while considering a formal culinary school. When his interest in cooking first began, he found a mentor in chef Suzie Stephens, the owner of Nibbles Food Academy in Fayetteville and a past graduate of the worldrenowned culinary school Le Cordon Bleu. Stephens encouraged Steelman to attend Le Cordon Bleu, where past graduates have included Julia Child and Simone Beck. “I always wanted to learn from the best so that I could be the best, and that’s what Le Cordon Bleu is,” Steelman said. “It’s not easy to get into, but it all started falling into place, and two months later I found myself packing my bags, and getting onto a plane to England by myself. “I had a rough education of learning from my mom and from past jobs, and I had always learned stuff by watching. But, when I went there it was so formal, and so strict. Everything I know now is because of the intensity of my training there. “The English are incredible people, and my passion for food grew every day I was there. The food culture was completely different; it is still very family-oriented, and when you go out to dine it is a three-hour experience. Whereas, here in the states, we have gotten into this lazy habit of eating fast food in front of the TV, instead of enjoying the experience of dining.” This culture shock inspired Steelman to continue to be involved with his fight ARKANSAS
against childhood obesity and it later got him involved with the “No Kid Hungry” Alliance under Michelle Obama, and the Jamie Oliver “Food Revolution,” advocating to children that eating healthy can still taste good. While in Europe, Steelman made a list of top chefs for whom he wanted to work. “Even if I would get turned down, which happened a lot because of my age, I would offer to work for free,” he said. “People would look at my credentials and they would be impressed, but I would walk in and get turned away just because I was young. But, I never let that deter me, it just encouraged me to try harder, I wanted to earn my spot somewhere.” His persistence paid off and he has had the opportunity to work under some of the world’s top chefs such as Pierre Koffmann and Charlie Trotter and the occasion to cook for President Bill Clinton, Chelsea Clinton and celebrities like Hugh Grant and Katherine Jenkins. After receiving his degree from Le Cordon Bleu, Steelman took another chef’s advice and decided to attend the French Pastry School, the best pastry school in the world, in Chicago, so that he could develop his skills even more and know both sides of the kitchen and advance his technique and skill. Steelman was awarded the 2011 ‘For the Love of Chocolate’ Scholarship, given to a young chef from America who went to Europe and then came back to America, to advance their knowledge in the pastry arts. He completed the six-month program with a certificate in “Le Art de la Patisserie.” STEELMAN continued on page 63 Winter 2012