Interview with Antwon Brinson
Interview with Antwon Brinson
CEO of Culinary Concepts AB & Social Impact Entrepreneur
"The moral of the story, pour into your students. You never know what that life experience is preparing them for”
Since Antwon took part in our Culinary Specialists Summit last year, we have continued to draw inspiration from his professionalism and unique approach to community outreach. We're so excited to learn more.
You took part in GCI’s summit – Is there anything you learned during the summit that added value to your life/business?
It was amazing to hear the vision for this organization. Having the foresight to bring so many ethnic and religious belief systems together in Israel is a complete game-changer. I believe their vision is much bigger than culinary; it signifies a culture shift that inspires me!
You’ve stated in the past that to understand food, you need to understand the culture around it – how do you envision the GCI accomplishing this?
By bringing so many different belief systems together, it will organically create an environment of self-discovery. The lessons and relationships shaped in the kitchen are so much bigger than cooking. I'm genuinely excited about the possibility!
You’ve mentioned in the past this idea about “mastering the craft” and not just being a chef. Any tips or tricks to implement this idea?
You don't need to be an expert in everything, but be the expert in something, no matter how small. I know a guy that makes dumplings, he only knows how to make two different types, and they are truly the best I've ever had!! As I tell my students, pick a direction and go hard.
Who would you say had the most significant influence during your years as a culinary student, and how do you think culinary educators can best influence their students?
For me personally, the most significant influence came from my peers that doubted me. It was at my lowest moments that I found the biggest opportunities because I didn't give up. Extracting from that, I believe it's the dichotomy of both positive and negative experiences that shape each student’s journey.
What's a fun culinary fact about you?
When I was in high school, I took culinary as an elective. In my first year, I spent most of my time in ISS (In-School Suspension.) I had a chef who demanded respect; he would say, “where I came from, respect is earned.” So, needless to say, we didn't see eye to eye. In my second year, I had a different chef that believed in investing in students. Because of him, I successfully completed my first culinary competition and the program. Many years later, I was in culinary school at The CIA (Culinary Institute of America), and the guest who I bumped into was my old chef. He damn near fell over when he saw me. I'm sure in a million years, he would have never have thought that I'd be the one to go to culinary school and later travel the world.
The moral of the story, pour into your students. You know never know what that life experience is preparing them for.