CHEF RYAN LOPEZ

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While visiting family in Michigan this year, I noticed a post from Chef Ryan Lopez. His food looked incredible! Discovering that he was a Michigander as well, I had to find out more about his career. His versatility shines from his private chef business, teaching cooking classes, and sharing his gifts with the community. He sets a fine example for all to follow. His star will continue to rise, and future culinarians will be inspired by his story and unique recipes. Visit his website http://www.chefrl.com 

How did your passion for cooking start and who were your inspirations?

I started cooking around 14 years of age. Trying different recipes or just your basic cooking like eggs or baking with my mom. I really started to know that food was something special when I got my first job as a busboy, also known as a tabletop technician at a golf club. There I observed food prepared by real chefs. After that job I knew I wanted to be a chef so I took myself into School craft college in Livonia, Mi and told them I wanted to be a chef!

What tips do you have for cooking creatively, and key ingredients you like for the most flavor.

My tip for cooking creatively would be don’t be afraid to try new things If it happens to mess up it isn’t the end of the world. Trace your steps and find out where things went wrong and don’t add that or don’t cook that so long/little. Get in the kitchen and give it a go you’ll do just fine! I love using a combination of salt, pepper, nutmeg and cayenne in almost any recipe. It’s a balance mix and adds great flavor. Also trying to use fresh herbs can really help elevate your dish.

Breakfast is a great time to use a whisk! What are your traditions for a special breakfast and/or breakfast for dinner?!

I love making breakfast fun with either rolling my pancakes into a breakfast taco or using cereal to coat my French toast . Breakfast time is special, from eggs, fruit, potatoes or different breads. Next time you cook breakfast have a little fun and try something you have never whipped up before.

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Chef Ryan Lopez grew up in Michigan, where he learned at an early age that quality food was an essential ingredient to good living. He went to Culinary school at school craft college in Livonia Michigan. He trained under some of the best chefs in the country. After a 2 year culinary program he then set off working for some of the top restaurants in Michigan. He learned the passion for food and the quality for each dish at a high level. It wasn’t until 2 years after school he sought out to do what he has always wanted to, which is begin his private chef career. In 2011 he moved to Oklahoma to work for NBA star Kevin Durant. Chef Ryan has work for a number of charities in Oklahoma including March of dimes, Oklahoma regional food bank and YSOC. He has always believed in preparing fresh, nutritious meals to assist his clients in maintaining a healthy lifestyle. 

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