“I absolutely enjoy distinctive and custom creations of all types and I am ready to learn and experience the richness of culture that will be represented and featured at GCI.”

Raideesha Francis was a part of our Culinary Curriculum summit back in September of 2020. We loved her energy and passion and is someone we wanted to stay in contact with.

Since you were one of our curriculum summit contributors, what intrigued you most about the GCI?

The topic that I was asked to contribute to was one that interested me the most. Being that culinary schools usually focus on knife skills, and the technicalities of cooking and running a kitchen but never about true entrepreneurship is what caught my attention and sparked my curiosity. I was somehow disappointed with the traditional culinary school model of teaching that simply taught how to become a cook, chef, among other things but lacked focus on the true business elements that contribute to the success of our industry.

What void can GCI fill in the culinary institute world?

A comprehensive and immersive learning experience that goes beyond the textbook to say the least, which should also include a practical application of what is being taught. Focus on the key areas other than a chef’s experience, such as incorporating an entrepreneur’s perspective and insights.

If we look beyond the plate, culinary and restaurant expertise, the tourism and entrepreneurship part about the program excites me as well. As a frequent traveler, I make sure to research every destination I travel to including their culture, in order to understand what is acceptable and what is offensive so as to preserve their culture while enjoying my time at the place.

Part of the research I do is knowing their local cuisine to have something at the top of my head that I can immediately try, while still leaving room for exploring food on my own when I get there. Teaching about tourism unlocks many opportunities to open the minds of those that will attend GCI; how they can capitalize on their business by offering tourist-centered experiences. Being that I am from The Bahamas, I completely understand the importance of tourism and hospitality. I develop experiences of my own to offer to both tourists and natives to learn about and explore as they enjoy The Islands of The Bahamas.

After learning about Israel’s many start-up successes, I can only imagine how much of an advancement it will make when technology becomes integrated into GCI’s offerings. I would like to see how they can accomplish this and what they will be making available in their facilities.

To be able to create a unique experience in your campus is something I am looking forward to! I absolutely enjoy distinctive and custom creations of all types and I am ready to learn and experience the richness of culture that will be represented and featured at GCI. I am hopeful that several culinary leaders will develop or refine the skills necessary for their success in the world of culinary arts.

How did you get your start in the culinary industry and what do you love most about it?

My culinary experience started when I was told about how much of an amazing cook I was and that I should open up my own business so I could earn money out of it. Having in mind the grandeur of a true professional, I knew that I was far from it when I started to explore the industry.

Over the last 18 years, I have transitioned and evolved into a professional and I continue to learn and get better at it. I no longer focus on being skilled in the kitchen, but rather, the entrepreneurial aspect of the food industry. Being able to cook is great and all but it will not be enough to keep your doors open.

You will fail to keep your business thriving and lose your peace of mind at the end of the day if you have little to no knowledge about keeping a business alive. However, if you understand the industry that you are in and are able to maneuver through the transition and the ups and downs, you have a much better chance at being successful and having proper composure while going through the necessary changes.

What impact will covid have in the future on restaurants and food businesses?

I am positive about having higher safety protocols for restaurants and other food businesses. Teaching and training people in food safety and sanitation allowed me to see how some people are very concerned about following, and some, meeting and exceeding, protocol to keep consumers’ food safe. It’s just a shame for other entrepreneurs who are focused on the money and big fat bank accounts and would rather sacrifice the quality of their cuisine and the safety of their customers.

I also believe that technology in our industry will undergo innovation and new inventions will be on the horizon. We already see a rise in culinary incubators and ghost kitchens. I’m interested to see how manufacturing practices will become more accessible to start-ups.

For the businesses that had to face closure, that real estate will be left available for hopefully new creative uses. I could see having more takeout options, at-home meal kits, and other products and services to enjoy an off-site food experience. I also think that a lot of people will return to what was once normal with the fear that will linger for quite a while. The best way to gain customers’ trust is to exemplify heightened standards of food safety and sanitation and use some of their marketing efforts to gain, renew, and keep that trust. I am looking forward to the industry’s development as well as a fresher perspective to the products and services that will be offered.

What's a fun culinary fact about you?

Inspired by scripture, I desire to travel to every country and each North American state to learn more about G-d through people and food. In scripture, it states that man is made in the image and likeness of G-d and I thought to myself that if I really want to be about to understand Him, I must also understand the people that He created—not just the ones that look like me, sound like me, and believe what I believe, EVERY ONE OF THEM. Another scripture references how The Lord created the Earth for us to enjoy and as a result, I stretched my goal to travel and explore the entire world before I transition from this life to the next. Culture allows you to experience so much about people and life from a different perspective. When I travel, I do my best to be a student of life that is exploring all that there is to know.

I also don’t have a favorite cuisine to eat or prepare. I appreciate each for their individuality and cultural differences.