Standish913.com has been blessed to do an exclusive interview with...
"SAKARI SMITHWICK"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
SAKARI: A peanut butter and jelly sandwich. I was probably under ten years old, climbing up on the counter, making it myself with fresh bread and a homemade jam. It sounds simple, but it was transformational. It was the first time I created something for myself, and it gave me a sense of independence. That moment really started my journey with food.
STANDISH: Who is someone you looked up to as a child and still do today?
SAKARI: My parents and my grandparents. They worked incredibly hard and sacrificed so much to give me opportunities. If it weren’t for them, I truly wouldn’t be here today.
STANDISH: What is something you hate doing in the kitchen?
SAKARI: Cleaning dishes. It’s never the fun part. But that’s exactly why dishwashers and porters are the heartbeat of the kitchen. Without them, nothing runs. I always make it a point to remind teams how essential they are to the success of any restaurant.
STANDISH: What was the most nerve-wracking part of being on Hell’s Kitchen?
SAKARI: Not knowing what would happen next. Every day there was unpredictable—new challenges, new pressures, with complete spontaneity. You really had to expect the unexpected.
STANDISH: How was it working with Gordon Ramsay? Any advice that stuck with you?
SAKARI: Gordon was incredible. One of the best lessons he gave me was learning how to bounce back. He really humanized mistakes. Everyone messes up—it’s not about avoiding mistakes entirely, but about learning from them and not repeating them. That lesson applies far beyond the kitchen.
STANDISH: Did you expect to land Hell’s Kitchen?
SAKARI: I wasn’t sure. It felt like something bigger than me. They reached out after seeing my content, and after thinking it through, I decided to go for it. I devoted a whole chapter in my book, SAVOR YOUR JOURNEY about the experience and how I came to the decision to move forward. I’m incredibly grateful I did so, particularly for my Dad, who had passed during that time. Still in doing do, I made lifelong friends, teammates and memories that will stay with me forever.
STANDISH: What’s your favorite food for takeout—and why?
SAKARI: Chinese food always hits. My go-to order is pepper steak—no peppers, no onions, white rice. Just beef and sauce. It’s simple, comforting, and undefeated.
STANDISH: Tell us about your recurring kitchen nightmare.
SAKARI: An undercooked pork chop. That’s how I left Hell’s Kitchen, and that image stayed with me for a long time. Definitely, kept me up at night.
STANDISH: What’s the most underrated cooking ingredient, in your opinion?
SAKARI: Coconut oil. It’s great for desserts, marinades, even wellness uses like teeth cleaning. It’s incredibly versatile and doesn’t get enough credit.
STANDISH: What do you listen to while you’re cooking?
SAKARI: Definitely J. Cole. I love strong lyrics that resonate with me and I’m really excited about his new album.
STANDISH: How often does the walk-in cooler hear your screams?
SAKARI: Not very often anymore. I’ve done it in the past—sometimes it’s just breathing in the walk-in—but I really try to regulate myself and stay grounded throughout the day. Maintaining your cool is incredibly important.
STANDISH: If you could change one thing in the world today, what would it be?
SAKARI: Access to healthy food in communities facing “food apartheids”. Everyone deserves nourishing, quality, and enriching produce and products—specifically in schools for the students, underserved communities, and access for the homeless. That’s something I’m deeply passionate about and why I developed “Nourish the Nation”, my food education tour in NY. I visit different high schools and colleges leading discussions on the importance of food education and teaching the culinary students, who I hope to be the next emerging leaders in this industry. For more info on my "Nourish the Nation" tour please visit Nourish The Nation - People, Places, Plates Tour — Smithwick Provisions
STANDISH: Tell us about your book.
SAKARI: Savor Your Journey is built around three principles: passion, purpose, and promise. If you can discover what you love, understand what fulfills you, and then execute on that promise, you’re already on the path to achieving what you want. It is a hybrid cookbook and memoir of my life becoming a chef and a collection of interviews from some of the biggest culinary voices making an impact right now. My key recipes and food pantry are also included. The takeaway is simple: The journey is the reward, not just the destination. Enjoying the process is key to real happiness.
STANDISH: Where can readers follow you?
SAKARI: Sakari Smithwick across all platforms and Sakari Smithwick Live on YouTube. My book Instagram page is @savoryourjourneybook.
STANDISH: Anything else you’d like readers to know?
SAKARI: I’m incredibly proud of my book, SAVOR YOUR JOURNEY. I invested in it and wrote for it for the youth to be inspired to pursue their goals and turn their dreams into a reality, but it takes work and building relationships. A portion of the proceeds supports food education and access to nourishing food in underserved communities. We’re also using the momentum from this book to help build a food center as our next venture. Even if you don’t buy the book, follow along—I share free tips daily online with the mission to add value wherever I can. Much love.
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