Guest

Chef Trillis Rollins, lead chef here at Peach's Restaurant and Romes Joy Companies Incorporated. First and foremost, I never went to school to become a chef. I actually went school for graphic design. I graduated from college, 2008, which was right at the height of the whole financial collapse. So it was really difficult finding a job. Eventually I was afforded an opportunity to work and it was a dishwasher position. For me, it was sorta like a learning experience, especially, working in a new field that I knew nothing about as far as the culinary aspect of it. Once I started working, and I began to see different things that will happen in the kitchen that I could add my artistic ability to, the task became for me to try to figure out a way to merge the two as I climb higher and higher. People eat more with their eyes. So for me, it was all about the aesthetics. I would always pay close detail to the aesthetics and whatever it is that I was serving. So, for me as an artist and a chef merging the two, it didn't come hard. It wasn't a challenge for me, it was a task. Once I felt like I accomplished that task, the next job is now to be able to pass that along to someone else. And that's really why I do this, to teach and show other people who might not necessarily know that this is something that they wanna do. But if I could turn them on to something, watch them succeed in that's, 

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.

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.

Executive Chef

What are you doing? I thought you were an artist. You're becoming a chef now? What does that even look like?

Trillis Rollins

About Trillis

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