Trillis Rollins
Executive Chef
Peach's Restaurant
Chicago, IL USA
“If you can stay just one step ahead of yourself, then you can catch all of your mistakes before they even happen.”
Videos
By Roadtrip NationTrillis Rollins
Milestones
My road in life has been direct.
I went to college for graphic design and graduated in 2008—this was right in the middle of a recession, so it was very difficult for me to find a job.
I got a job as a dishwasher in a restaurant.
I began to see that there were opportunities to utilize my artistic abilities in the restaurant industry—I made it my goal to find a way to merge those two interests as I worked my way up.
I moved on from dishwashing to working in the kitchen as a prep cook, and then worked my way up to line cook.
I was eventually promoted to sous chef—it was very unexpected, but one of the best moments of my life because I was being recognized as a leader within the company for all of my hard work.
After another promotion, I currently work as the executive chef at Peach’s Restaurant in Chicago, Illinois.
Education
High School
Career
Executive Chef
I am the lead chef at Peach's Restaurant in Chicago, Illinois.
Career Roadmap
My work combines:
My work combines:
Food
Art
Being Creative
Day to Day
I come into the restaurant, make the coffee, and then make sure all of the equipment and inventory is set and ready to open that day. I set the tone for the day as my employees all come in to work. I make sure everyone is comfortable and ready to work. Then, the rest of my day revolves around managing the restaurant and putting out any "fires" that may happen throughout the day.
Advice for Getting Started
Here's the first step for everyone
No one comes into a restaurant and starts out at the top. Be willing to take a job at the bottom and just stay motivated to show everyone around you what you want. Take every step as it comes. If you stay motivated and work hard, the progression will follow.
Hurdles
The Noise I Shed
From Peers:
"What are you doing? I thought you were an artist. You're becoming a chef now? What does that even look like?"
