International Chefs Day is celebrated on October 20. This special day was created in 2004 by the late and esteemed, Dr. Billy Gallagher who was then president of WorldChefs, the World Association of Chefs’ Societies. On this day, the profession is recognized for the important role that chefs play in society as educators, connectors and storytellers with an impactful responsibility to both feed and nourish their communities. This year’s theme for International Chefs Day is “Growing A Healthy Future,” teaching the importance of food, and the impact that food production and consumption has on the environment.
At RRBITC, we recognize the dedication, hard work and brilliance of our chefs and culinary team. With multiple events, all varying in scale, style and specifications, they are continuously adapting to the evolving catering scene, and going above and beyond to provide exceptional service.
In celebration of International Chefs Day, we spoke with: Executive Chef, Houman Gohary, Sous Chef, Damian Stewart, and Pastry Sous Chef, Tyler Donahue—to reflect on their roles as chefs and how they help create a healthier future through food.
Executive Chef, Houman Gohary
Who has made the most impact in your career as a chef? Is there someone you look up to or credit for your growth?
My inspiration for cooking started at age 7 when my grandmother, Nushi, would take me shopping with her at the Bazaar, our daily farmers market. She had a passion for fruits, vegetables, meats and bargaining with farmers. Nushi used to tell me, “before buying food you have to select it, inspect it, smell it, see if you can remember the last time you ate it, and then bargain!” She shared her passion for food with me, and I quickly developed the same care and love for food. I have carried and valued what I learned from her throughout my career.
Share one important piece of advice or fact about food that is vital for people to recognize.
My advice can be remembered and simplified in three S’s: Seasonality, Selection and Simplicity. Buying seasonal food improves selection. By selecting seasonal foods, the process is kept simple and Mother Earth gets to showcase her delicious and wonderful creations. Also, always respect Mother Nature, the farmers, and most importantly the fresh product.
How do you use your power as a chef to grow a healthier future?
I use my influence as a chef by passing on the knowledge and expertise that I have acquired over the past 45 years. Teaching is learning—a quote by author Robert Heinlein rings true, “when one teaches, two learn.” I am constantly learning from the various interactions I have with my team, community and everyday encounters.
I join local and national awareness programs and seminars as well. This past September, I was one of the four chefs who participated in curating meals for the White House Conference on Hunger, Nutrition, and Health alongside the James Beard Foundation. For lunch, I prepared a ginger-soy plant-based tuna poke on butter lettuce; quinoa with coriander leaf and pickled ginger and late-summer vegetables.
Sous Chef, Damian Stewart
Who has made the most impact in your career as a chef? Is there someone you look up to or credit for your growth?
My interest in cooking started when I was a kid. One influential figure is Marilyn Thomas who is a close friend’s mom. When I would come over to their house, simple tasks such as whisking eggs, peeling potatoes, and measuring ingredients were fun activities. This piqued my interest at a young age and Marilyn encouraged me to look into the culinary path.
I also spent a lot of time helping my grandparents prepare dishes. As part of a Caribbean family, having meals together, cooking and gathering with family was very common—it was part of everyday life. I would accompany my grandparents to the market to buy fresh produce, fish and meats; then help them prepare meals when we come back to their home. One of my favorite memories is making Jamaican Sweet Potato Pudding with them for Christmas day, which was also my birthday. To make the pudding, we used a box grater to shred the sweet potato and coconut. This wasn’t the safest tool for a child, but I enjoyed helping and doing this part of the preparation. Up to this day, I carried on this tradition of making Sweet Potato Pudding during Christmas with my own family.
Share one important piece of advice or fact about food that is vital for people to recognize.
A piece of advice I have is—when someone decides to “eat healthily,” for an individual to maintain it, this has to be something you can enjoy or adapt to your lifestyle. If not, you will see it as a chore or something to cross off your list. I saw this firsthand with my dad. As a Rastafarian, he had a natural diet free from additives, chemicals, and most meat. He ate fish, fruits and vegetables. This is part of his lifestyle and has embraced it throughout his life.
How do you use your power as a chef to grow a healthier future?
I use the following principles to grow a healthier future: select proper ingredients, plan ahead of time and prepare healthy meals. By selecting local ingredients and supporting the many farmer’s markets we have in the DMV area, you’re getting food that is fresh and in season; this also yields less carbon footprint. By planning ahead of time, you can think of creative and healthy options rather than instant foods that are high in sodium and not nutritious.
Pastry Sous Chef, Tyler Donahue
Who has made the most impact in your career as a chef? Is there someone you look up to or credit for your growth?
From a young age, I looked up to nationally acclaimed pastry chef, Gale Gand. She was the host of Sweet Dreams on the Food Network. She was the only chef I saw growing up that went into the specifics and science of pastry arts. She has a positive attitude and a good sense of humor. I do my best to incorporate these values in the kitchens I lead as well. She has consistently received recognition for her work and has led some amazing kitchens in the United States.
Share one important piece of advice or fact about food that is vital for people to recognize.
A fact about food that I hold dearly is that there is joy to be found in simplicity. Not every dish needs to be gourmet and/or tedious. Some of the most memorable food for a lot of people are simple comfort foods.
Produce at its peak needs minimal cooking to harness incredible flavors. I grew up with generations of my family having a garden, and we take pride in the tomatoes we grow. I love to make use of our fresh fruit and vegetables and make my own tomato pie! To create this, I would bake a simple flaky butter crust, spread in some whipped ricotta cheese with fresh herbs from the garden and add grilled, thinly chopped lemon peels. Top it with sliced heirloom tomatoes, a drizzle of extra virgin olive oil and fresh cracked pepper. I also pair this with homemade lemonade.
How do you use your power as a chef to grow a healthier future?
I love teaching and training the new generation of pastry cooks that come through our kitchens. Young chefs are so eager and their imagination is still fresh and robust. Taking the time to not only teach a task but also the science behind that task, leads to a better understanding of the why/how behind the dishes.
When writing menus, I love to feature local produce and products when I can. It is imperative that we start sourcing closer to home to lower our environmental impacts and support small-scale producers/farmers. Teaching those around me about seasonal produce and how to choose peak harvest allows us to support the local economy and utilize products in their purest forms.
