Chef Opal Poullard’s journey from the military to the culinary world is an inspiring tale of resilience and dedication. She shares her experiences, from competing on Food Network's Chopped to her upcoming goals of fostering the next generation of chefs through mentorship.
• Chef Opal's military background and its influence on her culinary career
• Transitioning from the military to competing in culinary competitions
• The importance of mentorship and training in the culinary industry
• Global culinary influences and how they shape Chef Opal's cooking style
• Future plans for a cooking school and community engagement
Look for Chef Opal at the U.S. Culinary Open at the NAFEM Show in Atlanta February 26th-28th.
Follow her IG @chef_opal_
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The following brands and companies help us continue supporting the food industry - have a look below!
Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
https://www.TheWalkInTalk.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello Food Fam.
This is the Walk Talk podcast,where you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on-site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
Here's a humble request to giveus a follow on instagram at
(00:29):
walk and talk show, please, andthank you.
I am into quality made smokedfish dips and spreads.
I know you are too.
Check out our friends over atcrab island seafood company.
Visit them at crab islanddipcomto order yours.
Today here in studio we havethe chef, carl Riding, co-owner
(00:52):
of actually, crab Island SeafoodCompany.
He's going to be cooking up twodishes after the show today.
Be sure to follow us on socialsto check out the photography
and film work from today'sproductione.
Exciting announcement from Metro.
So are you ready to transformyour restaurant's kitchen?
Metro is thrilled to introducea brand new way to nominate your
(01:14):
favorite eatery for the 2025Kitchen Storage Makeover, now
with a whopping $100,000 value.
I'll be posting a detailedvideo to get into those details
on Instagram.
Check it out.
Today, our featured guest isChef Opal Pillard.
She's a true culinary superstarwith an incredible journey
(01:35):
that's taken her from LosAngeles to being a guest chef at
the White House and all the wayto celebrity chef status.
She's a two-time Food NetworkChopped Champion, a certified EC
, a culinary educator parexcellence.
We're thrilled to have ChefOpal on the show today to share
her remarkable story and talkabout her upcoming cooking
(01:56):
competition at the US CulinaryOpen next month.
But first let's find out what'son today's menu.
Oh man, that's just.
It's just a sweet spot.
I don't know what to tell youguys.
Chef Carl, welcome back to thestudio.
Nice for having me.
Man, I tell you what these areexciting times, my friend.
Speaker 2 (02:15):
Absolutely.
Speaker 1 (02:15):
Very exciting.
There's so many new thingshappening.
There's new talent coming intoWalk Talk in general.
Walk Talk Media at large.
Man, I can't wait to get intothat as the weeks progress.
What are you cooking today,dude?
Speaker 2 (02:27):
What do you got?
Well, first I have a cornbreadpancake with our Mexican street
corn crab dip on top and atequila marinated flank steak,
and then the second one is abeer-battered cod stuffed with
our spinach artichoke crab dip,and then risotto fries and
remoulade.
Speaker 1 (02:45):
So Crab Island Seafood.
So I know you guys right, youand Tom chefs, you guys do a
tour.
Well, one chef and you know asuper, super awesome kitchen guy
, right, my assistant, yourassistant.
Speaker 2 (02:59):
We're all laughing at each other.
Speaker 1 (03:00):
Explain to the audience why Crab Island Seafood
is a step up above what you'regoing to get at the grocery
store.
Speaker 2 (03:07):
Well, I think, first and foremost it's quality
ingredients.
And not only that, it's verydifferent from what you're going
to actually find at the grocerystore, and on top of that, you
can actually cook with these.
They're very versatile.
They're good on their own.
Speaker 1 (03:21):
It's just a plain good dip so I know that you're
using loins, you're using creamcheese, you're going above and
beyond and it's still pricedpretty competitively I'm, which
is shocking me too, especiallythe way prices are going these
days.
Speaker 2 (03:35):
We're still able to get a very good price point for
everything you are being carriedat a pretty large distributor.
Speaker 1 (03:43):
Who is it?
A cheney brothers internationalproud to be there if somebody's
looking to find out more aboutyou.
What's your uh?
What's your instagram?
Speaker 2 (03:49):
crab on seafood dips, so it's a flank steak, tequila
marinated.
So I took obviously tequila,some garlic onions, smoked
paprika, I blended it all up andactually let it sit in that for
two days.
So it's gonna be good and juicywhich dish did we pick for this
?
Speaker 1 (04:05):
what plate?
It's one of the new digi platesfrom rack.
Oh, I love it okay, excellent,all right.
Well, look, let's do thiswithout further ado.
I'd like to bring chef opalonto the show.
Chef, how are you doing today?
I'm doing great, thank you man,I'm so excited we've been
talking, you and I, for I don'tknow what two months now trying
(04:27):
to get this booked.
Speaker 3 (04:28):
Yeah, it's been busy.
I'm glad I was able to get on.
Speaker 1 (04:30):
I'm glad that Nick and Polly sent your information
over.
I'm super, super stoked abouthaving you on today and to talk
about your story, absolutely.
Speaker 3 (04:45):
Let's start with your military career.
You're a retired Air Forceveteran 20 years, correct?
Speaker 1 (04:47):
Yeah, that's correct.
I spent a little over 20 yearsin the Air Force.
How did the Air Force influenceyou getting into the kitchen?
Speaker 3 (04:51):
The Air Force influenced very much.
Largely, when you think aboutthe kitchen, we think about the
brigade system if you want totake it all the way back, and
we're talking about thetechnical cooking aspect of
French culinary.
So there's a lot of militantaspects that go into the
operation day to day.
As many know, that work in anytype of restaurant operation or
(05:12):
whatever you may do, everythinghas to be methodical and that
really helped me quite a bitwith being able to have the
mental fortitude, have thedetermination and the strength
and so forth to be able to takeon that portion of my career.
When I was able to take on thatportion of a career you know, I
know we'll talk and get moreinto it because I was not always
a chef starting out that wasgreat to be able to have that
(05:35):
history.
When I was able to get intothat.
Speaker 1 (05:37):
What was your detail when you were there?
Speaker 3 (05:40):
So when I started off in the Air Force, believe it or
not, I left Los Angeles.
I needed to get out as quicklyas I could.
You know, I grew up in theinner cities.
I wanted something better formyself.
I didn't want to become astatistic.
Talked to some recruiters, Iactually had a job set out for
food service or some kind ofadministrative job.
The job ended up gettingcanceled and I still needed to
leave on time for boot camp.
(06:01):
My recruiter, as most recruitersdid, talked me into taking a
job called security forces withthe intel that I could possibly
retrain at some point.
Security forces for many ofthat, if you don't know, for the
Air Force, security police,military police as well as
combat, is involved with that.
So that's what I got into andwhat I did and I stuck with it
(06:21):
and I'm thankful for it.
I met great people.
I did things that I neverthought I could possibly do.
I did that for almost 14 yearsbefore I jumped into the chef
world, which some greatopportunities were offered to me
after I got back from adeployment to Afghanistan.
So you know, much of what Iwent through kind of pretty much
set me forth on the path to beable to take on any challenge or
(06:43):
anything I aspired for ordreamed of, and all that I went
through set me up for a betterpath, to be able to be more
successful when it came about.
Speaker 1 (06:49):
How did going from the military to the food network
like?
Isn't that like a culture shock?
Like to go from Afghanistan to,you know, a studio?
Speaker 3 (06:59):
Yeah, I mean, I think it was some time.
It wasn't just an overnightthing.
That was about a nine year spanin between that.
So you know, through that timeI was cooking.
When I actually got into a job,I started applying for a
position in 2017.
I was allotted to apply to be aprivate chef, which is called an
enlisted aide in the militaryfor generals.
So I went through quite a bitof training prior to they sent
(07:21):
us to the Culinary Institute ofAmerica to do pro-chef courses.
I was already studying on myown with my own degree in
hospitality through the AmericanMilitary University.
At some point, when I was aninstructor for an advanced
culinary program, I gotcertified through the American
Culinary Federation and became aCEC Certified Executive Chef.
(07:42):
So I had all these things linedup prior to going on to CHOPT,
which I think was more of a pushfor me to be able to be
accepted because I had thatwell-rounded background.
So for me it was more of yearsspent studying, years spent
training, years spent learningas much as I could Again,
military background that when Iwas able to go on the Food
(08:04):
Network yeah, it was a shock, ofcourse, being on TV and going
through cooking with all thecameras in your face and the
high tempo.
But I really, really doattribute a lot of the work that
I had to put in people thathelped me get there and a lot of
the mentorship that I receivedprior to getting there that
helped me get through it whenyou're deployed and you're away
(08:26):
and you're going to be gone fora while.
Speaker 1 (08:29):
I is, I presume.
I don't know, but I presumethat you think it's endless.
It's not something that you'reseeing the light at the end of
the tunnel when you do fastforward from being deployed nine
years to Food Network.
You still don't forget.
That's kind of built into your,your psyche, your persona.
(08:49):
It's built into you.
It's who you are.
Yeah, yeah, yeah, absolutely so.
To go from 130 degree temps tocameras in your face, that's
gotta be like in your head atsome point.
You had to just go.
How did I get here?
And this is so amazing, yeah.
Speaker 3 (09:05):
Yes, yes, and it was so fast paced through the day
when I did compete on the firstshow and then going to the
second show.
But by the end of the firstshow, when I got that statement
from Ted, when he said, hey,you're the top champion, I just
I couldn't believe it.
But everything rushed over forme because it wasn't just all
(09:29):
military, it was you know mybackground, where I came from,
where a lot of people didn'tmake it to doing what I could to
do better for myself, my lifeand my career in the military,
to all the things that I had togo through.
You know, I wanted to serve mycountry.
So it's not just that, I wasjust put through it.
But you go through things evenwhen you want to be a part of it
and you want to serve yourcountry.
But you go through things evenwhen you want to be a part of it
(09:51):
and you want to serve yourcountry.
But it was an emotional momentfor me because I couldn't
believe that all the things thatI aspired for and dreamed of
were unveiling at that momentand I thought about those days
in the desert when it was hotand cold and cold, believe it or
not.
Where I was, it snowed, andbeing out on foot patrols and
(10:11):
doing convoys when I didn'tthink that I was going to.
You know, you don't know ifyou're going to make it back to
your destination and there'sconstant warfare going on and
going through.
You know different types ofterrorist attacks and stuff that
were happening to the soldiersand Marines and airmen and
sailors, everybody that wasthere, Everything that we went
through.
It kind of just unfolded andexplains why.
Whoever has watched the show orwill in the future, I was very
(10:32):
emotional because I could notbelieve that where I came from
and where I made it to.
So it was a lot of a lot ofwork, a lot of faith and belief
that something else was outthere for me in the end.
Speaker 1 (10:44):
Well, without, without getting mushy.
I sincerely appreciate yourstory and appreciate your
service and everyone else aswell for that matter.
You know it's a, it's a, it's aproud thing, thank you.
So we've had other food networkwinners and contestants on the
show, and I always ask the samequestion, which is you go on,
(11:06):
you compete, you win.
How did that change your life?
Speaker 3 (11:10):
Oh my gosh, it changed it drastically, I in the
better way, the best waypossible.
You know for me when ithappened, the show was actually
taped in the fall of 2022 andthen aired around spring of 2023
.
So when all this was happening,there was a lot of media
coverage that went on with it.
It was my last year in themilitary.
(11:32):
I was getting at 20 years.
I did a little over 20 or sixmonths I served was just the
epitome of the path that sparkedfor me was creating a lot of
good opportunities that were setforth for me prior to even
leaving.
So it did very well.
(12:02):
I will say that.
You know, chop did create thatpath for me that I'm super
thankful for and will always be.
Speaker 1 (12:08):
You'll be competing in the prestigious US Culinary
Open at the NAFM show in Atlantathis February.
You know, with your backgroundI can't imagine.
I mean, you must have nerves ofsteel just coming from where
you come from.
But you're still going to be.
You're still going to becompeting against Michelin,
beard and other Food Networkwinners.
How does that?
(12:29):
How does that fly with you?
Speaker 3 (12:31):
Yeah, listen, you know I do have a face that I put
on that.
A lot of people think that I'mnot nervous.
I'm always nervous.
There's nerves going intoeverything that I do, but I try
to go with the confidence thatI'm going to make it through, no
matter what.
You know competing against theseother levels and areas of the
culinary field, I think it's anawesome opportunity.
It's unique in the fact thatyou talk about the
Michelin-starred chefs that aregoing into this James Beard
(12:54):
chefs.
There's also culinaryinstructors that work at
prestigious colleges aroundAmerica.
These chefs here they work withdifferent businesses, which is
great.
They may have the doors openfor different kitchens that they
can practice in and so forth,but it's a little different for
me.
I've been working with a lot ofdifferent businesses within my
area, since I don't have a brickand mortar.
Fountainhead Country Club hasopened their doors.
(13:15):
Chef Todd Reynolds, who's alsoa CEC, was very generous to open
the kitchen for us to practicein here soon.
Our Time Kitchen in Baltimore,maryland.
Chef Katina Smith that you knowI'm connected through Map
Impact, which is a nonprofit forwomen chefs, so there's been
chefs that have been open tohelp me out.
I don't work with other youngerchefs.
You know you got to have aComey chef that's between the
(13:36):
ages of 18 and 25.
So I actually had tryouts forthat and was able to pick a
person that is thankfully goingto go for the ride with me, chef
Isabella.
So I'm thankful for that 21year old young chef who's
aspiring for more and wants tolearn more.
So it's great I get to trainsomeone along the way and we're
competing at a level that a lotof people don't get to do with
(14:00):
these many different types ofchefs on this type of platform.
So I think it's an amazingopportunity.
Speaker 1 (14:05):
So you mentioned about how other chefs in the
competition you know they havetheir brick and mortar and they
get to you know train on aregular basis.
How are you training?
How often?
Speaker 3 (14:15):
It's been a lot of me doing a lot of the building
process.
I have a young chef that's kindof in the basics and I'm going
to be teaching her advancedlevel the last month and a half
here we'll be building, rampingup more two to three times a
week within the kitchens.
I had some trouble just gettinginto a kitchen to get the
person in to help us out withdoing that, but we're finally on
(14:35):
a good path.
It's going to be different forevery single chef, but I have a
plan, a training plan, for thisperson, so they're able to get
through it as smoothly andseamlessly as possible, learn as
much as they can.
This is not new for me, by theway.
I used to train chefs in asix-week program when I was an
instructor in the military wherethey had to be up to par for
(14:57):
their positions working at theWhite House or the Pentagon or
for generals, and this programwas just equivalent to a
two-year program for a culinaryschool that chef would go to on
the outside.
So you know, I feel confident.
With my background, especiallyas an instructor and also, you
know, a certified culinaryeducator on top of the CEC certs
(15:18):
that I have, I will have theability to actually teach this
upcoming chef in a different waythan others may have the
ability to.
So it's it's going to be great.
I'm looking forward to it.
You know we're starting up herein the next week with other
face-to-face training.
You know we've been doingmeetings, brainstorming things
like that kind of getting on thesame page with everything
(15:40):
coming up.
So it's been a building processbut it's been pretty cool.
Speaker 1 (15:44):
Well, mentorship is a huge task to take on.
I've done that.
So my background is 30 years of.
You know the food servicedistribution and sales.
I come from the business aswell, on the restaurant side.
But I've been working withchefs for quite a number of
years and in that period of timeI've mentored quite a few
(16:07):
people and it takes a lot out ofyou when you do that.
You know, mentally, emotionally, it's great when your mentee,
you know, picks up and actuallydoes the right thing and become
successful.
And man, I tell you it's a,it's a, it's a kick in the belly
when it goes the other way.
Or you take them under yourwing and then they split, or
whatever it's, it's a, it, it'sa, it's an anchor.
(16:28):
Not a cool thing at all.
But with that said, as apassionate educator, you, your
story, has the ability toempower.
Do you actively look formentorship, such situations or
scenarios?
Speaker 3 (16:44):
always, you know, if the opportunity comes, like I
said when this was presented tome when I I applied for this
competition, knowing what itinvolved and knowing the harder
process I probably have to gothrough to be able to do it, I
wanted that challenge because Ibelieve that it is our job as
chefs in the industry tocontinue to teach, to continue
to develop the next generationof chefs we're not going to do
(17:07):
this forever next generation ofchefs we're not going to do this
forever.
And there is a level ofprofessional cooking that many
of us want to continue onshowcasing and setting that
standard and setting the par forfuture chefs that it's our job
to continue to train in any waythat we can.
Whether you own a restaurant,whether you own a cooking school
, whether wherever you work in,you know or you work in a
(17:27):
restaurant per se in general andyour co-workers that you're
working with, the trainingshould always be happening.
So this opportunity was great.
I work with the AmericanCulinary Federation.
I'm also an evaluator with them.
So you know, when I have theability to go evaluate chefs in
different areas of America, I'lldo that as well If I have.
I still have prior co-workersthat are military chef that
(17:47):
still contact me for adviceworking locally with other
businesses, be it.
If there is any consulting thatI do Whatever I can do to kind
of continue on that process.
I love doing it.
Speaker 1 (18:00):
What would you say to an aspiring cook?
I don't want to say chef,because you know some people
just get into it because that'sthe only thing available, but
what would you say to thatperson in terms of advice how
they can actually make pickingup you know shifts as a line
cook into an actual culinarydream?
Speaker 3 (18:22):
Yeah, I would just tell people to find their niche.
You hear stories all the timewhere people are doing a job
that you know they don't feelthat it's right for them.
I would tell them to not giveup.
Continue to search for whatthey truly want out of it.
You know, for instance, thereare chefs that work in
businesses and different type ofculinary businesses that say,
well, I'm not making the foodthat I love, I'm not making what
(18:45):
I want to make, I'm not doingactually what I want to do.
Well, find the place wheresomeone actually gives you the
chance to do that, and it's notnecessarily going to happen
overnight.
You have to be open to theprocess.
So, in reference to that, ittook me a very long time to
build my career, be it the paththat I took.
I joined the military, ofcourse, so it was a little
(19:06):
different, but even in serviceto this country, I found a way
to become a chef, and that's notsomething that's heard of every
day.
So I continue to talk to peoplethat opened the doors for me
and helped me different leaders,supervisors, stuff like that
that tried to find a way to getme into where I wanted to be.
And if I wasn't happy in theposition I was in, or if I
(19:26):
wasn't necessarily doingsomething that I felt was right
for me, or I felt that there wassomething else out there for me
, I had to push for it.
So just keep advocating foryourself and find what's right
for you.
And you know, if it's notsomething that's right for you
in the area of cooking and youstill want to be a part of the
hospitality industry, find anarea that's right for you and
(19:46):
that in in that way, we all havesomething to contribute.
Speaker 1 (19:51):
You know, I always like to say that the the chefs
are kind of like the fighterpilots of, you know, of the
establishment.
Speaker 3 (19:58):
Right.
Speaker 1 (19:59):
And I'm just bringing that up because that's apropos
than you know, your air forceand chef and all that, yeah, I
mean.
I mean, look, at the end of theday, you don't want to.
You want to be the top dogalways Like every, every line
cook and sous chef and underlingchef that I have ever met in my
life.
When the exec isn't around andyou go in and you're like, you
(20:21):
know, hey is chef in and they'relike, well, he's not here, but
you know I can help you.
And then they want to just takethe reins and you can see it in
their eyes and I'm like, allright, you know, one day this
person is going to actually youknow he's going to he or she is
going to amount to something.
You've had the opportunity totravel around the world and
(20:41):
experience all sorts of diversefood cultures.
How have those experiencesshaped your own culinary style
and approach?
Speaker 3 (20:47):
Oh my gosh, they are so eyeopening for me.
I mean, first off, like I grewup in Los Angeles, there's so
much culture there already and Ilove that you could go to
Chinatown or you could go todifferent areas and experience
food.
There's nothing like going tothe.
You know the place of origin.
So I got a chance to live inSouth Korea twice.
(21:09):
I lived in Okinawa, japan, forfour years.
It is so different, immersingyourself within the culture,
within the country in itself,and you learn even more.
There's nothing wrong with foodbeing Americanized, but there's
also a different outlook whenyou go to the country itself and
see the way that peopleactually cook the food or
different ingredients they'reable to get their hands on.
(21:30):
That we're not able to getnecessarily imported into our
country sometimes, or it may bemore expensive.
So there's so much at thefingertips that you have when
you live in a different country.
I just love taking advantage ofthat the best that I could,
traveling.
I was able to travel throughEurope, france, spain, italy so
(21:50):
many different places I was ableto learn from.
I had my first bite of freshpasta when I visited Italy and
it was like no other experienceI could ever have.
It's hard to eat packaged pastanow when you learn how to make
it as well.
So, yeah, I mean it was just asuper great opportunity.
I feel super blessed that I wasable to live that experience
Again.
I did that while serving in themilitary.
I still had any year tomilitary life and it was tough,
(22:13):
but you know my days off or anytime extra that I had, I wanted
to learn as much as possible sothat I'd be ready when it was
time for me to actually become achef, because I always believed
that I would get that chance.
Speaker 1 (22:24):
I was very fortunate as a child to make fresh pasta
with my grandmother.
My background is Italian, mybackground is Italian, my family
is Italian.
You know both sides going back,so I have that experience as a
yeah, it was so awesome.
You know just from scratchdoing all that and great, great
memories, chef, with your uniquebackground and your military
(22:45):
service and your culinarytraining and being on shows like
Chopped.
When you compete next month atthe US Culinary Open, what do
you think your odds are to takethis thing?
Speaker 3 (22:59):
I think I have just as much of a chance as any other
person there.
I'm not an arrogant person.
I'm not going to sit here andsay that I got it completely.
I think that we all have achance.
I just seem just thankful to bea part of it.
If we go in here and we winthis competition, I'm just going
to be very proud of the wholeprocess of getting there.
Everything, just fromeverything we talked about so
(23:23):
far, just in life, just beingable to be presented in this way
and in this platform andshowing my style of cooking,
showing the history of what I'vebeen able to accomplish
throughout and being in the samerealm competition area of all
these other chefs.
I'm just thankful for it.
I'm happy just to be a part ofit.
Speaker 1 (23:44):
Was it?
Was it Teddy Roosevelt thatsaid you know, speak quietly and
walk with a big stick?
I think it was Teddy right, Ithink it was pretty sure it was
so with that said you know,speak quietly and walk with a
big stick.
I think it was Teddy right, Ithink it was pretty sure it was
so, with that said.
I think I think that's youright now.
You know, I've spoken with acouple of the, a handful of the
other competitors.
Everybody has an edge,everybody has some sort of a
(24:04):
secret power, but you have likeyou have a multitude of secret
powers of these, you know.
So I'm really excited to uh, tosee what's going to happen there
at the event.
You know, obviously we're goingto be there and the whole crew
is going to be there too.
So John's going to be doing,you know, food photography.
The whole video crew is goingto be there.
(24:24):
It's going to be super, superentertaining and awesome.
I can't wait to see like youand the rest of the gang out
there just doing what you dobest.
Speaker 3 (24:34):
Yeah, me too.
I mean, there's just somereally great chefs that are
going to be out there and it'san honor to cook alongside
anyone.
I don't look at anyone as anenemy.
We're all competitors, right,we're all chefs, but at the end
of the day, we all havesomething to give to this.
Having the ability in our owncountry to be able to have a
competition like this it's notalways showcased, it's just it's
(24:56):
so great.
So, and being a part of thefirst one is just a really great
feat to be a part of.
So I totally look forward to it, putting my food out there and
the assistance that I'm gettingfrom the chef that's on along
the way going with me throughthis process.
Super thankful for her forbeing a part of it, and I just I
look forward to seeingeverybody else's food and what
they have to offer.
Speaker 1 (25:16):
So it's going to be a fun time.
What is your favorite cuisine?
I want actually to, and theseare.
So this is the thing.
These are silly questions, butthey're great questions.
What do you love to cook?
But then, really, what do youlove to eat?
Speaker 3 (25:30):
So that's a really hard question for me.
A lot of people do ask me thatbecause I'm very versatile in
the food that I eat.
I love a lot of different Asianfoods.
I would say that's my topnumber one.
Again, getting four years ofliving in Japan, you'll always
see me at some point throughoutthe month eating some type of
Japanese food or making it.
I love Korean food.
I incorporate those flavorsinto my cuisine.
I love Indian food.
(25:55):
You'll see me making curriesthroughout the year.
You know French techniques arealways involved in a lot of
different cooking styles that Ihave, because that was the
forefront of what I was trainedwith.
And it works out with otherfood that I actually make or
cuisines that I make.
But I'm all over the place.
I will say you know, if I wanta good taco, I'm eating a taco.
I mean, I just it's.
I'm from California, so youknow that's going to happen at
some point.
I'm always searching for somegood Mexican food.
Speaker 1 (26:16):
Well, let me, let me let me pose it a different way.
It's Saturday night, You'rehome, nothing going on.
It's going to be a Netflixnight.
Speaker 3 (26:30):
Your fridge is full, has everything in it.
It what?
Speaker 1 (26:31):
are you going to make ?
Speaker 3 (26:32):
I'm probably going to make some pasta most likely.
Speaker 2 (26:33):
You're just saying all the right stuff to me you're
telling me all the right thingsbecause I'm coming over it's
comfort food, it's you can eatit.
Speaker 3 (26:39):
You can eat it all year, right?
So there's so many differentways to make pasta, so many
different versions of it, youknow.
So that's really something thatI do continuously make in my
home and I love it.
Speaker 1 (26:51):
What is next for Chef Opal?
Speaker 3 (26:54):
Oh gosh, what is next for me?
So firstly, chefopalcom If youcheck that out, you'll see a lot
of the happenings, of mediaengagements that I'll be a part
of, Coming up after the USCulinary Open.
I'll be involved with MapImpact Again, that is a
nonprofit for women chefs hereand around the world, and I'll
be at their five-year conferencein Las Vegas at the Wynn Myself
(27:18):
and many other prestigiouschefs that you will see on their
site Chef Kat Cora, ChefTiffany Deary so many many
prominent chefs that'll be therewithin the industry promoting
women chefs and the successes ofour journeys.
I'll be speaking there.
I'm delving into within thenext two years of building my
own cooking school.
I've been kind of silent aboutmy brick and mortar that I'm
(27:41):
starting up.
Location, not set yet.
It'll be somewhere here on theEast Coast.
I do live near DC, so you know,just look forward to that.
It'll have pop up areas as wellfor other chefs to come in and,
you know, collaborate withdifferent dinners.
But I'm opening a schoolthat'll be for everyone, not
collegiate level, somewherewhere you can learn, you know,
(28:03):
something simple for yourself,your family and just have a good
time.
So that's something that I'mworking on right now, and the
sky is the limit.
I am all over the place and Ijust can family and just have a
good time.
So that's something that I'mworking on right now and the sky
is the limit.
I am all over the place and Ijust can't wait for what's next
and you may see me on anothercooking show here in the near
future.
Speaker 1 (28:18):
But I'm just working diligently on my career and
continuing on and I'm justthankful for every moment of
this journey Side story, 1980s,I don't know, 82, 83, 84, 83, 84
, something like that a goodfriend of mine his name is
richard gallagher.
He's a japanese, american kid,my family, italian, his family
(28:41):
he's living with hisgrandparents, actually japanese.
We were really good friends andwhat would end up happening is
my, my mother would cook, youknow, from scratch italian and
the grandmother would cookjapanese food from scratch and
we would trade.
It was an amazing experienceand where we lived it was kind
(29:04):
of like this, almost almostrural, but but it wasn't, it was
like on the cusp of rural, sothere was like a lot of farms
and cattle and, you know, orangegroves and stuff.
Super amazing to have that asan experience.
And when you know, when you'retalking about going overseas and
all that stuff, I didn't get todo the overseas thing in that
(29:25):
capacity, but I have a few ofthese nuggets where I was
getting authentic cooking, youknow, from the people of origin.
Speaker 3 (29:35):
And I think that's the best part.
I think you know with a lot ofchefs, I'll say me mainly, when
I make any type of cuisine fromanother country of origin per se
, I want to take someone there,whether they can go, you know,
in person, or they never get togo Taking you.
There is that experiencethrough the food and that sounds
just exactly what you were ableto experience in life and I
(29:57):
think that's phenomenal when acook, a chef, whoever we all
have the ability to give someonethat experience of you, know
where we come from or what wehave experienced in life, and I
think that's the best part aboutit and that's what I truly love
.
Doing that with my own food,because everyone doesn't get the
chance to travel so someone cantake you there is super special
(30:17):
.
Speaker 1 (30:18):
Well, I have to tell you this speaking of travel and
experiences, the best way toexperience, walk and talk media
is actually to be here in studioand to cook at some point.
I want to figure out a way toget you here and I would love to
do some sort of fresh pasta,some Italian dish, and you know,
(30:39):
obviously, you know it'll befilmed and photography.
It'll be a great experience,but I really you have, you have
my, my gears are are just ingear and, yeah, I want to make
that happen if you're up for itthat is perfect.
Speaker 3 (30:53):
I would love to and we'll keep, we'll work that
process for the near futureexcellent.
Speaker 1 (30:58):
All right, I'll tell you, that was a.
That was.
That was awesome.
Chef, carl, you're coming upbuddy all right, you're to be
cooking.
Yep Ready.
I am stoked.
I am so stoked.
Chef Opal, I really appreciateyou coming on the program today.
You're amazing.
Good luck on this competition.
We will see you in person atthe end of February.
(31:20):
What is it the 26th?
The 26th to the 28th?
Yes, that's correct.
Excellent.
What's your website?
Speaker 3 (31:28):
It is chefopalcom, and you can also follow me on
Instagram at chef underscoreopal underscore.
Speaker 1 (31:35):
I'll make sure to put that in the show notes in the
description, chef.
Thank you kindly, chef's herein studio.
Thank you all kindly, and weare out.
We'll see you next time.
Hello Food Fam.
This is the Walk Talk podcast,where you will find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on-site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
Here's a humble request to giveus a follow on instagram at
(00:29):
walk and talk show, please, andthank you.
I am into quality made smokedfish dips and spreads.
I know you are too.
Check out our friends over atcrab island seafood company.
Visit them at crab islanddipcomto order yours.
Today here in studio we havethe chef, carl Riding, co-owner
(00:52):
of actually, crab Island SeafoodCompany.
He's going to be cooking up twodishes after the show today.
Be sure to follow us on socialsto check out the photography
and film work from today'sproductione.
Exciting announcement from Metro.
So are you ready to transformyour restaurant's kitchen?
Metro is thrilled to introducea brand new way to nominate your
(01:14):
favorite eatery for the 2025Kitchen Storage Makeover, now
with a whopping $100,000 value.
I'll be posting a detailedvideo to get into those details
on Instagram.
Check it out.
Today, our featured guest isChef Opal Pillard.
She's a true culinary superstarwith an incredible journey
(01:35):
that's taken her from LosAngeles to being a guest chef at
the White House and all the wayto celebrity chef status.
She's a two-time Food NetworkChopped Champion, a certified EC
, a culinary educator parexcellence.
We're thrilled to have ChefOpal on the show today to share
her remarkable story and talkabout her upcoming cooking
(01:56):
competition at the US CulinaryOpen next month.
But first let's find out what'son today's menu.
Oh man, that's just.
It's just a sweet spot.
I don't know what to tell youguys.
Chef Carl, welcome back to thestudio.
Nice for having me.
Man, I tell you what these areexciting times, my friend.
Speaker 2 (02:15):
Absolutely.
Speaker 1 (02:15):
Very exciting.
There's so many new thingshappening.
There's new talent coming intoWalk Talk in general.
Walk Talk Media at large.
Man, I can't wait to get intothat as the weeks progress.
What are you cooking today,dude?
Speaker 2 (02:27):
What do you got?
Well, first I have a cornbreadpancake with our Mexican street
corn crab dip on top and atequila marinated flank steak,
and then the second one is abeer-battered cod stuffed with
our spinach artichoke crab dip,and then risotto fries and
remoulade.
Speaker 1 (02:45):
So Crab Island Seafood.
So I know you guys right, youand Tom chefs, you guys do a
tour.
Well, one chef and you know asuper, super awesome kitchen guy
, right, my assistant, yourassistant.
Speaker 2 (02:59):
We're all laughing at each other.
Speaker 1 (03:00):
Explain to the audience why Crab Island Seafood
is a step up above what you'regoing to get at the grocery
store.
Speaker 2 (03:07):
Well, I think, first and foremost it's quality
ingredients.
And not only that, it's verydifferent from what you're going
to actually find at the grocerystore, and on top of that, you
can actually cook with these.
They're very versatile.
They're good on their own.
Speaker 1 (03:21):
It's just a plain good dip so I know that you're
using loins, you're using creamcheese, you're going above and
beyond and it's still pricedpretty competitively I'm, which
is shocking me too, especiallythe way prices are going these
days.
Speaker 2 (03:35):
We're still able to get a very good price point for
everything you are being carriedat a pretty large distributor.
Speaker 1 (03:43):
Who is it?
A cheney brothers internationalproud to be there if somebody's
looking to find out more aboutyou.
What's your uh?
What's your instagram?
Speaker 2 (03:49):
crab on seafood dips, so it's a flank steak, tequila
marinated.
So I took obviously tequila,some garlic onions, smoked
paprika, I blended it all up andactually let it sit in that for
two days.
So it's gonna be good and juicywhich dish did we pick for this
?
Speaker 1 (04:05):
what plate?
It's one of the new digi platesfrom rack.
Oh, I love it okay, excellent,all right.
Well, look, let's do thiswithout further ado.
I'd like to bring chef opalonto the show.
Chef, how are you doing today?
I'm doing great, thank you man,I'm so excited we've been
talking, you and I, for I don'tknow what two months now trying
(04:27):
to get this booked.
Speaker 3 (04:28):
Yeah, it's been busy.
I'm glad I was able to get on.
Speaker 1 (04:30):
I'm glad that Nick and Polly sent your information
over.
I'm super, super stoked abouthaving you on today and to talk
about your story, absolutely.
Speaker 3 (04:45):
Let's start with your military career.
You're a retired Air Forceveteran 20 years, correct?
Speaker 1 (04:47):
Yeah, that's correct.
I spent a little over 20 yearsin the Air Force.
How did the Air Force influenceyou getting into the kitchen?
Speaker 3 (04:51):
The Air Force influenced very much.
Largely, when you think aboutthe kitchen, we think about the
brigade system if you want totake it all the way back, and
we're talking about thetechnical cooking aspect of
French culinary.
So there's a lot of militantaspects that go into the
operation day to day.
As many know, that work in anytype of restaurant operation or
(05:12):
whatever you may do, everythinghas to be methodical and that
really helped me quite a bitwith being able to have the
mental fortitude, have thedetermination and the strength
and so forth to be able to takeon that portion of my career.
When I was able to take on thatportion of a career you know, I
know we'll talk and get moreinto it because I was not always
a chef starting out that wasgreat to be able to have that
(05:35):
history.
When I was able to get intothat.
Speaker 1 (05:37):
What was your detail when you were there?
Speaker 3 (05:40):
So when I started off in the Air Force, believe it or
not, I left Los Angeles.
I needed to get out as quicklyas I could.
You know, I grew up in theinner cities.
I wanted something better formyself.
I didn't want to become astatistic.
Talked to some recruiters, Iactually had a job set out for
food service or some kind ofadministrative job.
The job ended up gettingcanceled and I still needed to
leave on time for boot camp.
(06:01):
My recruiter, as most recruitersdid, talked me into taking a
job called security forces withthe intel that I could possibly
retrain at some point.
Security forces for many ofthat, if you don't know, for the
Air Force, security police,military police as well as
combat, is involved with that.
So that's what I got into andwhat I did and I stuck with it
(06:21):
and I'm thankful for it.
I met great people.
I did things that I neverthought I could possibly do.
I did that for almost 14 yearsbefore I jumped into the chef
world, which some greatopportunities were offered to me
after I got back from adeployment to Afghanistan.
So you know, much of what Iwent through kind of pretty much
set me forth on the path to beable to take on any challenge or
(06:43):
anything I aspired for ordreamed of, and all that I went
through set me up for a betterpath, to be able to be more
successful when it came about.
Speaker 1 (06:49):
How did going from the military to the food network
like?
Isn't that like a culture shock?
Like to go from Afghanistan to,you know, a studio?
Speaker 3 (06:59):
Yeah, I mean, I think it was some time.
It wasn't just an overnightthing.
That was about a nine year spanin between that.
So you know, through that timeI was cooking.
When I actually got into a job,I started applying for a
position in 2017.
I was allotted to apply to be aprivate chef, which is called an
enlisted aide in the militaryfor generals.
So I went through quite a bitof training prior to they sent
(07:21):
us to the Culinary Institute ofAmerica to do pro-chef courses.
I was already studying on myown with my own degree in
hospitality through the AmericanMilitary University.
At some point, when I was aninstructor for an advanced
culinary program, I gotcertified through the American
Culinary Federation and became aCEC Certified Executive Chef.
(07:42):
So I had all these things linedup prior to going on to CHOPT,
which I think was more of a pushfor me to be able to be
accepted because I had thatwell-rounded background.
So for me it was more of yearsspent studying, years spent
training, years spent learningas much as I could Again,
military background that when Iwas able to go on the Food
(08:04):
Network yeah, it was a shock, ofcourse, being on TV and going
through cooking with all thecameras in your face and the
high tempo.
But I really, really doattribute a lot of the work that
I had to put in people thathelped me get there and a lot of
the mentorship that I receivedprior to getting there that
helped me get through it whenyou're deployed and you're away
(08:26):
and you're going to be gone fora while.
Speaker 1 (08:29):
I is, I presume.
I don't know, but I presumethat you think it's endless.
It's not something that you'reseeing the light at the end of
the tunnel when you do fastforward from being deployed nine
years to Food Network.
You still don't forget.
That's kind of built into your,your psyche, your persona.
(08:49):
It's built into you.
It's who you are.
Yeah, yeah, yeah, absolutely so.
To go from 130 degree temps tocameras in your face, that's
gotta be like in your head atsome point.
You had to just go.
How did I get here?
And this is so amazing, yeah.
Speaker 3 (09:05):
Yes, yes, and it was so fast paced through the day
when I did compete on the firstshow and then going to the
second show.
But by the end of the firstshow, when I got that statement
from Ted, when he said, hey,you're the top champion, I just
I couldn't believe it.
But everything rushed over forme because it wasn't just all
(09:29):
military, it was you know mybackground, where I came from,
where a lot of people didn'tmake it to doing what I could to
do better for myself, my lifeand my career in the military,
to all the things that I had togo through.
You know, I wanted to serve mycountry.
So it's not just that, I wasjust put through it.
But you go through things evenwhen you want to be a part of it
and you want to serve yourcountry.
But you go through things evenwhen you want to be a part of it
(09:51):
and you want to serve yourcountry.
But it was an emotional momentfor me because I couldn't
believe that all the things thatI aspired for and dreamed of
were unveiling at that momentand I thought about those days
in the desert when it was hotand cold and cold, believe it or
not.
Where I was, it snowed, andbeing out on foot patrols and
(10:11):
doing convoys when I didn'tthink that I was going to.
You know, you don't know ifyou're going to make it back to
your destination and there'sconstant warfare going on and
going through.
You know different types ofterrorist attacks and stuff that
were happening to the soldiersand Marines and airmen and
sailors, everybody that wasthere, Everything that we went
through.
It kind of just unfolded andexplains why.
Whoever has watched the show orwill in the future, I was very
(10:32):
emotional because I could notbelieve that where I came from
and where I made it to.
So it was a lot of a lot ofwork, a lot of faith and belief
that something else was outthere for me in the end.
Speaker 1 (10:44):
Well, without, without getting mushy.
I sincerely appreciate yourstory and appreciate your
service and everyone else aswell for that matter.
You know it's a, it's a, it's aproud thing, thank you.
So we've had other food networkwinners and contestants on the
show, and I always ask the samequestion, which is you go on,
(11:06):
you compete, you win.
How did that change your life?
Speaker 3 (11:10):
Oh my gosh, it changed it drastically, I in the
better way, the best waypossible.
You know for me when ithappened, the show was actually
taped in the fall of 2022 andthen aired around spring of 2023
.
So when all this was happening,there was a lot of media
coverage that went on with it.
It was my last year in themilitary.
(11:32):
I was getting at 20 years.
I did a little over 20 or sixmonths I served was just the
epitome of the path that sparkedfor me was creating a lot of
good opportunities that were setforth for me prior to even
leaving.
So it did very well.
(12:02):
I will say that.
You know, chop did create thatpath for me that I'm super
thankful for and will always be.
Speaker 1 (12:08):
You'll be competing in the prestigious US Culinary
Open at the NAFM show in Atlantathis February.
You know, with your backgroundI can't imagine.
I mean, you must have nerves ofsteel just coming from where
you come from.
But you're still going to be.
You're still going to becompeting against Michelin,
beard and other Food Networkwinners.
How does that?
(12:29):
How does that fly with you?
Speaker 3 (12:31):
Yeah, listen, you know I do have a face that I put
on that.
A lot of people think that I'mnot nervous.
I'm always nervous.
There's nerves going intoeverything that I do, but I try
to go with the confidence thatI'm going to make it through, no
matter what.
You know competing against theseother levels and areas of the
culinary field, I think it's anawesome opportunity.
It's unique in the fact thatyou talk about the
Michelin-starred chefs that aregoing into this James Beard
(12:54):
chefs.
There's also culinaryinstructors that work at
prestigious colleges aroundAmerica.
These chefs here they work withdifferent businesses, which is
great.
They may have the doors openfor different kitchens that they
can practice in and so forth,but it's a little different for
me.
I've been working with a lot ofdifferent businesses within my
area, since I don't have a brickand mortar.
Fountainhead Country Club hasopened their doors.
(13:15):
Chef Todd Reynolds, who's alsoa CEC, was very generous to open
the kitchen for us to practicein here soon.
Our Time Kitchen in Baltimore,maryland.
Chef Katina Smith that you knowI'm connected through Map
Impact, which is a nonprofit forwomen chefs, so there's been
chefs that have been open tohelp me out.
I don't work with other youngerchefs.
You know you got to have aComey chef that's between the
(13:36):
ages of 18 and 25.
So I actually had tryouts forthat and was able to pick a
person that is thankfully goingto go for the ride with me, chef
Isabella.
So I'm thankful for that 21year old young chef who's
aspiring for more and wants tolearn more.
So it's great I get to trainsomeone along the way and we're
competing at a level that a lotof people don't get to do with
(14:00):
these many different types ofchefs on this type of platform.
So I think it's an amazingopportunity.
Speaker 1 (14:05):
So you mentioned about how other chefs in the
competition you know they havetheir brick and mortar and they
get to you know train on aregular basis.
How are you training?
How often?
Speaker 3 (14:15):
It's been a lot of me doing a lot of the building
process.
I have a young chef that's kindof in the basics and I'm going
to be teaching her advancedlevel the last month and a half
here we'll be building, rampingup more two to three times a
week within the kitchens.
I had some trouble just gettinginto a kitchen to get the
person in to help us out withdoing that, but we're finally on
(14:35):
a good path.
It's going to be different forevery single chef, but I have a
plan, a training plan, for thisperson, so they're able to get
through it as smoothly andseamlessly as possible, learn as
much as they can.
This is not new for me, by theway.
I used to train chefs in asix-week program when I was an
instructor in the military wherethey had to be up to par for
(14:57):
their positions working at theWhite House or the Pentagon or
for generals, and this programwas just equivalent to a
two-year program for a culinaryschool that chef would go to on
the outside.
So you know, I feel confident.
With my background, especiallyas an instructor and also, you
know, a certified culinaryeducator on top of the CEC certs
(15:18):
that I have, I will have theability to actually teach this
upcoming chef in a different waythan others may have the
ability to.
So it's it's going to be great.
I'm looking forward to it.
You know we're starting up herein the next week with other
face-to-face training.
You know we've been doingmeetings, brainstorming things
like that kind of getting on thesame page with everything
(15:40):
coming up.
So it's been a building processbut it's been pretty cool.
Speaker 1 (15:44):
Well, mentorship is a huge task to take on.
I've done that.
So my background is 30 years of.
You know the food servicedistribution and sales.
I come from the business aswell, on the restaurant side.
But I've been working withchefs for quite a number of
years and in that period of timeI've mentored quite a few
(16:07):
people and it takes a lot out ofyou when you do that.
You know, mentally, emotionally, it's great when your mentee,
you know, picks up and actuallydoes the right thing and become
successful.
And man, I tell you it's a,it's a, it's a kick in the belly
when it goes the other way.
Or you take them under yourwing and then they split, or
whatever it's, it's a, it, it'sa, it's an anchor.
(16:28):
Not a cool thing at all.
But with that said, as apassionate educator, you, your
story, has the ability toempower.
Do you actively look formentorship, such situations or
scenarios?
Speaker 3 (16:44):
always, you know, if the opportunity comes, like I
said when this was presented tome when I I applied for this
competition, knowing what itinvolved and knowing the harder
process I probably have to gothrough to be able to do it, I
wanted that challenge because Ibelieve that it is our job as
chefs in the industry tocontinue to teach, to continue
to develop the next generationof chefs we're not going to do
(17:07):
this forever next generation ofchefs we're not going to do this
forever.
And there is a level ofprofessional cooking that many
of us want to continue onshowcasing and setting that
standard and setting the par forfuture chefs that it's our job
to continue to train in any waythat we can.
Whether you own a restaurant,whether you own a cooking school
, whether wherever you work in,you know or you work in a
(17:27):
restaurant per se in general andyour co-workers that you're
working with, the trainingshould always be happening.
So this opportunity was great.
I work with the AmericanCulinary Federation.
I'm also an evaluator with them.
So you know, when I have theability to go evaluate chefs in
different areas of America, I'lldo that as well If I have.
I still have prior co-workersthat are military chef that
(17:47):
still contact me for adviceworking locally with other
businesses, be it.
If there is any consulting thatI do Whatever I can do to kind
of continue on that process.
I love doing it.
Speaker 1 (18:00):
What would you say to an aspiring cook?
I don't want to say chef,because you know some people
just get into it because that'sthe only thing available, but
what would you say to thatperson in terms of advice how
they can actually make pickingup you know shifts as a line
cook into an actual culinarydream?
Speaker 3 (18:22):
Yeah, I would just tell people to find their niche.
You hear stories all the timewhere people are doing a job
that you know they don't feelthat it's right for them.
I would tell them to not giveup.
Continue to search for whatthey truly want out of it.
You know, for instance, thereare chefs that work in
businesses and different type ofculinary businesses that say,
well, I'm not making the foodthat I love, I'm not making what
(18:45):
I want to make, I'm not doingactually what I want to do.
Well, find the place wheresomeone actually gives you the
chance to do that, and it's notnecessarily going to happen
overnight.
You have to be open to theprocess.
So, in reference to that, ittook me a very long time to
build my career, be it the paththat I took.
I joined the military, ofcourse, so it was a little
(19:06):
different, but even in serviceto this country, I found a way
to become a chef, and that's notsomething that's heard of every
day.
So I continue to talk to peoplethat opened the doors for me
and helped me different leaders,supervisors, stuff like that
that tried to find a way to getme into where I wanted to be.
And if I wasn't happy in theposition I was in, or if I
(19:26):
wasn't necessarily doingsomething that I felt was right
for me, or I felt that there wassomething else out there for me
, I had to push for it.
So just keep advocating foryourself and find what's right
for you.
And you know, if it's notsomething that's right for you
in the area of cooking and youstill want to be a part of the
hospitality industry, find anarea that's right for you and
(19:46):
that in in that way, we all havesomething to contribute.
Speaker 1 (19:51):
You know, I always like to say that the the chefs
are kind of like the fighterpilots of, you know, of the
establishment.
Speaker 3 (19:58):
Right.
Speaker 1 (19:59):
And I'm just bringing that up because that's apropos
than you know, your air forceand chef and all that, yeah, I
mean.
I mean, look, at the end of theday, you don't want to.
You want to be the top dogalways Like every, every line
cook and sous chef and underlingchef that I have ever met in my
life.
When the exec isn't around andyou go in and you're like, you
(20:21):
know, hey is chef in and they'relike, well, he's not here, but
you know I can help you.
And then they want to just takethe reins and you can see it in
their eyes and I'm like, allright, you know, one day this
person is going to actually youknow he's going to he or she is
going to amount to something.
You've had the opportunity totravel around the world and
(20:41):
experience all sorts of diversefood cultures.
How have those experiencesshaped your own culinary style
and approach?
Speaker 3 (20:47):
Oh my gosh, they are so eyeopening for me.
I mean, first off, like I grewup in Los Angeles, there's so
much culture there already and Ilove that you could go to
Chinatown or you could go todifferent areas and experience
food.
There's nothing like going tothe.
You know the place of origin.
So I got a chance to live inSouth Korea twice.
(21:09):
I lived in Okinawa, japan, forfour years.
It is so different, immersingyourself within the culture,
within the country in itself,and you learn even more.
There's nothing wrong with foodbeing Americanized, but there's
also a different outlook whenyou go to the country itself and
see the way that peopleactually cook the food or
different ingredients they'reable to get their hands on.
(21:30):
That we're not able to getnecessarily imported into our
country sometimes, or it may bemore expensive.
So there's so much at thefingertips that you have when
you live in a different country.
I just love taking advantage ofthat the best that I could,
traveling.
I was able to travel throughEurope, france, spain, italy so
(21:50):
many different places I was ableto learn from.
I had my first bite of freshpasta when I visited Italy and
it was like no other experienceI could ever have.
It's hard to eat packaged pastanow when you learn how to make
it as well.
So, yeah, I mean it was just asuper great opportunity.
I feel super blessed that I wasable to live that experience
Again.
I did that while serving in themilitary.
I still had any year tomilitary life and it was tough,
(22:13):
but you know my days off or anytime extra that I had, I wanted
to learn as much as possible sothat I'd be ready when it was
time for me to actually become achef, because I always believed
that I would get that chance.
Speaker 1 (22:24):
I was very fortunate as a child to make fresh pasta
with my grandmother.
My background is Italian, mybackground is Italian, my family
is Italian.
You know both sides going back,so I have that experience as a
yeah, it was so awesome.
You know just from scratchdoing all that and great, great
memories, chef, with your uniquebackground and your military
(22:45):
service and your culinarytraining and being on shows like
Chopped.
When you compete next month atthe US Culinary Open, what do
you think your odds are to takethis thing?
Speaker 3 (22:59):
I think I have just as much of a chance as any other
person there.
I'm not an arrogant person.
I'm not going to sit here andsay that I got it completely.
I think that we all have achance.
I just seem just thankful to bea part of it.
If we go in here and we winthis competition, I'm just going
to be very proud of the wholeprocess of getting there.
Everything, just fromeverything we talked about so
(23:23):
far, just in life, just beingable to be presented in this way
and in this platform andshowing my style of cooking,
showing the history of what I'vebeen able to accomplish
throughout and being in the samerealm competition area of all
these other chefs.
I'm just thankful for it.
I'm happy just to be a part ofit.
Speaker 1 (23:44):
Was it?
Was it Teddy Roosevelt thatsaid you know, speak quietly and
walk with a big stick?
I think it was Teddy right, Ithink it was pretty sure it was
so with that said you know,speak quietly and walk with a
big stick.
I think it was Teddy right, Ithink it was pretty sure it was
so, with that said.
I think I think that's youright now.
You know, I've spoken with acouple of the, a handful of the
other competitors.
Everybody has an edge,everybody has some sort of a
(24:04):
secret power, but you have likeyou have a multitude of secret
powers of these, you know.
So I'm really excited to uh, tosee what's going to happen there
at the event.
You know, obviously we're goingto be there and the whole crew
is going to be there too.
So John's going to be doing,you know, food photography.
The whole video crew is goingto be there.
(24:24):
It's going to be super, superentertaining and awesome.
I can't wait to see like youand the rest of the gang out
there just doing what you dobest.
Speaker 3 (24:34):
Yeah, me too.
I mean, there's just somereally great chefs that are
going to be out there and it'san honor to cook alongside
anyone.
I don't look at anyone as anenemy.
We're all competitors, right,we're all chefs, but at the end
of the day, we all havesomething to give to this.
Having the ability in our owncountry to be able to have a
competition like this it's notalways showcased, it's just it's
(24:56):
so great.
So, and being a part of thefirst one is just a really great
feat to be a part of.
So I totally look forward to it, putting my food out there and
the assistance that I'm gettingfrom the chef that's on along
the way going with me throughthis process.
Super thankful for her forbeing a part of it, and I just I
look forward to seeingeverybody else's food and what
they have to offer.
Speaker 1 (25:16):
So it's going to be a fun time.
What is your favorite cuisine?
I want actually to, and theseare.
So this is the thing.
These are silly questions, butthey're great questions.
What do you love to cook?
But then, really, what do youlove to eat?
Speaker 3 (25:30):
So that's a really hard question for me.
A lot of people do ask me thatbecause I'm very versatile in
the food that I eat.
I love a lot of different Asianfoods.
I would say that's my topnumber one.
Again, getting four years ofliving in Japan, you'll always
see me at some point throughoutthe month eating some type of
Japanese food or making it.
I love Korean food.
I incorporate those flavorsinto my cuisine.
I love Indian food.
(25:55):
You'll see me making curriesthroughout the year.
You know French techniques arealways involved in a lot of
different cooking styles that Ihave, because that was the
forefront of what I was trainedwith.
And it works out with otherfood that I actually make or
cuisines that I make.
But I'm all over the place.
I will say you know, if I wanta good taco, I'm eating a taco.
I mean, I just it's.
I'm from California, so youknow that's going to happen at
some point.
I'm always searching for somegood Mexican food.
Speaker 1 (26:16):
Well, let me, let me let me pose it a different way.
It's Saturday night, You'rehome, nothing going on.
It's going to be a Netflixnight.
Speaker 3 (26:30):
Your fridge is full, has everything in it.
It what?
Speaker 1 (26:31):
are you going to make ?
Speaker 3 (26:32):
I'm probably going to make some pasta most likely.
Speaker 2 (26:33):
You're just saying all the right stuff to me you're
telling me all the right thingsbecause I'm coming over it's
comfort food, it's you can eatit.
Speaker 3 (26:39):
You can eat it all year, right?
So there's so many differentways to make pasta, so many
different versions of it, youknow.
So that's really something thatI do continuously make in my
home and I love it.
Speaker 1 (26:51):
What is next for Chef Opal?
Speaker 3 (26:54):
Oh gosh, what is next for me?
So firstly, chefopalcom If youcheck that out, you'll see a lot
of the happenings, of mediaengagements that I'll be a part
of, Coming up after the USCulinary Open.
I'll be involved with MapImpact Again, that is a
nonprofit for women chefs hereand around the world, and I'll
be at their five-year conferencein Las Vegas at the Wynn Myself
(27:18):
and many other prestigiouschefs that you will see on their
site Chef Kat Cora, ChefTiffany Deary so many many
prominent chefs that'll be therewithin the industry promoting
women chefs and the successes ofour journeys.
I'll be speaking there.
I'm delving into within thenext two years of building my
own cooking school.
I've been kind of silent aboutmy brick and mortar that I'm
(27:41):
starting up.
Location, not set yet.
It'll be somewhere here on theEast Coast.
I do live near DC, so you know,just look forward to that.
It'll have pop up areas as wellfor other chefs to come in and,
you know, collaborate withdifferent dinners.
But I'm opening a schoolthat'll be for everyone, not
collegiate level, somewherewhere you can learn, you know,
(28:03):
something simple for yourself,your family and just have a good
time.
So that's something that I'mworking on right now, and the
sky is the limit.
I am all over the place and Ijust can family and just have a
good time.
So that's something that I'mworking on right now and the sky
is the limit.
I am all over the place and Ijust can't wait for what's next
and you may see me on anothercooking show here in the near
future.
Speaker 1 (28:18):
But I'm just working diligently on my career and
continuing on and I'm justthankful for every moment of
this journey Side story, 1980s,I don't know, 82, 83, 84, 83, 84
, something like that a goodfriend of mine his name is
richard gallagher.
He's a japanese, american kid,my family, italian, his family
(28:41):
he's living with hisgrandparents, actually japanese.
We were really good friends andwhat would end up happening is
my, my mother would cook, youknow, from scratch italian and
the grandmother would cookjapanese food from scratch and
we would trade.
It was an amazing experienceand where we lived it was kind
(29:04):
of like this, almost almostrural, but but it wasn't, it was
like on the cusp of rural, sothere was like a lot of farms
and cattle and, you know, orangegroves and stuff.
Super amazing to have that asan experience.
And when you know, when you'retalking about going overseas and
all that stuff, I didn't get todo the overseas thing in that
(29:25):
capacity, but I have a few ofthese nuggets where I was
getting authentic cooking, youknow, from the people of origin.
Speaker 3 (29:35):
And I think that's the best part.
I think you know with a lot ofchefs, I'll say me mainly, when
I make any type of cuisine fromanother country of origin per se
, I want to take someone there,whether they can go, you know,
in person, or they never get togo Taking you.
There is that experiencethrough the food and that sounds
just exactly what you were ableto experience in life and I
(29:57):
think that's phenomenal when acook, a chef, whoever we all
have the ability to give someonethat experience of you, know
where we come from or what wehave experienced in life, and I
think that's the best part aboutit and that's what I truly love
.
Doing that with my own food,because everyone doesn't get the
chance to travel so someone cantake you there is super special
(30:17):
.
Speaker 1 (30:18):
Well, I have to tell you this speaking of travel and
experiences, the best way toexperience, walk and talk media
is actually to be here in studioand to cook at some point.
I want to figure out a way toget you here and I would love to
do some sort of fresh pasta,some Italian dish, and you know,
(30:39):
obviously, you know it'll befilmed and photography.
It'll be a great experience,but I really you have, you have
my, my gears are are just ingear and, yeah, I want to make
that happen if you're up for itthat is perfect.
Speaker 3 (30:53):
I would love to and we'll keep, we'll work that
process for the near futureexcellent.
Speaker 1 (30:58):
All right, I'll tell you, that was a.
That was.
That was awesome.
Chef, carl, you're coming upbuddy all right, you're to be
cooking.
Yep Ready.
I am stoked.
I am so stoked.
Chef Opal, I really appreciateyou coming on the program today.
You're amazing.
Good luck on this competition.
We will see you in person atthe end of February.
(31:20):
What is it the 26th?
The 26th to the 28th?
Yes, that's correct.
Excellent.
What's your website?
Speaker 3 (31:28):
It is chefopalcom, and you can also follow me on
Instagram at chef underscoreopal underscore.
Speaker 1 (31:35):
I'll make sure to put that in the show notes in the
description, chef.
Thank you kindly, chef's herein studio.
Thank you all kindly, and weare out.
We'll see you next time.
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