Standish913.com has been blessed to do an exclusive interview with...
"EGYPT DAVIS"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
Egypt: That's an easy one. My very first dish I ever made was Mexican Dirty Rice, Though, thinking back, I was in 4th grade and had a potluck that each student had to bring in one dish from home. Unfortunately back then, despite my Mom working, we were very poor and often honestly didn't have food to eat. But my Mom "borrowed" some rice, tomatoes, and some spices from work; Honestly, all I did was smash tomatoes and stirred the rice into them and spices. But while stirring the rice, as corny as it sounds, I distinctly remember feeling a spark in my chest and from then on Cooking has been my life, from that simple little rice dish.
STANDISH: Who is someone you looked up to as a child & still do today?
Egypt: As a child, the only person that I ever looked up to and still do today is my Mom and older sister. Who despite our financial and living situation still manage to raise 4 kids, watching her and my sister not eat to make sure my 2 brother and I did, solidified them as 2 people I look up to. A little time later, I had seen Chef Gordon Ramsey for the first time on a neighbors tv and immediately looked to him. I had the thought that "I bet he's surrounded by food all the time and is never hungry." Since then he has been a major idol of mine.
STANDISH: What is something you hate doing in the kitchen?
Egypt: One thing that I hate doing in the kitchen is throwing away food. I strive to find a purpose for everything in the kitchen, a lot of kitchens and companies have made themselves okay with the disposing of food that can still be served and or used.
STANDISH: What was the most nerve racking part of being on Hell's Kitchen?
Egypt: The most nerve racking thing about being on Hell's Kitchen is the navigating through 17 strangers emotions, triggers, and temperaments. You're placed in a dorm with several people you've never met before and expected to not only work with them but to live with them as well. Because everybody is so different, treading lightly means something different to each individual chef there.
STANDISH: How was working with Gordon Ramsay?
Egypt: Going into the start of the my Hell's Kitchen adventure, it's so heart shaking, the building up to the moment of when you finally see him. Working with him is totally different, he makes you feel immediately as if you have worked with him for years. He's very well spoken and mannered in and out of the kitchen, it makes a person want to run through a wall for him. It was motivating and inspiring to be in the kitchen with him while getting to watch him effortlessly navigate through the kitchen and run the pass.
STANDISH: Did you expect to land Hell's Kitchen? Especially 3rd Finalist?
Egypt: Before being asked to compete on this pass season, I had always dreamed of being good enough to be selected to compete but felt that I wanted to hone my skills more before applying. So when I was first contacted and asked it was completely off guard for me. But after I landed a spot to compete, I immediately started telling myself that the only way I would be going home would be with "with a Black Jacket walking through that Door." While I didn't take home first place, coming 3rd was and has been an unexpectedly amazing in both experience and opportunity.
STANDISH: What is your favorite food for take out? Why?
Egypt: My favorite food in the entire world is easily and simply plain Spaghetti with a touch of butter, lots of fresh garlic, fresh parmesan, chili flakes, and pinch of salt. As an adult and well versed Chef, I have tried many different dishes and desserts ranging from "Mom and Pop" places up to Michelin Star prepared items. However, as a child the most "exotic" thing I tried was Dollar Store pasta with no sauce except a little bit of butter and garlic. This blew my little mind and since then has continued to be my favorite thing to make and eat.
STANDISH: Tell the readers your reoccurring kitchen nightmare…
Egypt: In my earlier days in the kitchen back when I was cook still, I had this one Sous Chef named Allison. She told us a story of how when she was a cook, she was cleaning a spice shelf on a step stool. One of the other cooks at the time drained the fryer after service and instead of placing the large pot out of the way he placed it by the foot of the step stool she was on and didn't tell her. Unknowingly, Chef Allison hopped off the step stool and landed both feet and calves in the pot of 350 degree fryer oil. Which caused her to fall and further burn the back of her legs. I was 19 or 20 around the time she told me that story and since then, even now, it remains my number one fear in the kitchen.
STANDISH: What is the most underrated cooking ingredient in your opinion?
Egypt: Fermented Garlic also known as Black Garlic. Because the flavor tends to be very strong and unique a lot of chefs stray from it unless it the main component of a sauce. However, with its flavor is so deep and sweet that it can compliment a host of different flavors.
STANDISH: What do you listen to while you chef it up?
Egypt: My "In the kitchen" playlist is so diverse. From Metallica and Avenged Seven Fold all the way to Tyrese and Stevie Nicks. As well as scores of Spanish and Japan music from artist like Prince Royce and Selena to Miki Matsubara and Creepy Nuts.
STANDISH: How many times a week does the walk-in cooler hear your screams?
Egypt: Though, I have definitely suggested and encourage cooks to go let out the frustrations in the walk-in. I myself have never actually needed to step in the walk in to decompress. I've always fed off the business of the kitchen and used my frustrations as the fuel to go harder during service.
STANDISH: If you could change one thing in the world today, what would that be?
Egypt: As corny as it sounds, If I could change one thing in the world today it would to end world hunger. So many people around the world go days with out proper food and nourishment, young and old. In todays age, there should be no one that doesn't have access to fresh food when they want it.
STANDISH: What are your social links?
Facebook: Egipto Davis (Egypt Davis)
IG: @the_bizzychef
Tiktok: @the_bizzychef
Website: www.BizzyChefDining.com
STANDISH: Anything else you'd like to include?
As of now, I am accepting bookings for everything from Private Dinners and Exclusive Events, in and out of state, to Celebrities' and the public alike. As well as, allowing bookings for Food Shows and Festivals. I'm currently planning a road trip this coming summer and hoping to set-up some Pop-up Events and Collaborations across the country with other chefs. I'm also reaching out to and open to working with companies and kitchens in other countries for menu consulting and some pop-up events.
-----
Thanks so much for your time! If you'd like an exclusive interview with Standish, please email: