Today, we’d like to introduce you to David Rose.
Hi David, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
I was born into a large Jamaican family in New Jersey. I was the last of 8 children, and the only child born in America. Even though I wasn’t born in Jamaica, I visited the beautiful island of my family’s heritage almost every year for summer vacation. Jamaican food was my soul food and the flavors of my childhood. Both my parents were career chefs and brought me to work with them quite often, witnessing them in their element at an early age.
My mom was a chef at a nursing home and my dad was a chef at a convent for nuns. So between the flavorful, spice-forward Caribbean food enjoyed at home with my family, watching my parents whip up amazing meals for the masses at their places of employment, or the diverse multicultural dining of the tri-state area, I have never been a stranger to good food.
As long as I can remember, I’ve always been a people person. So it makes sense that my first foray into the workforce was in the hospitality industry. I was 13 years old and was a room service attendant at the Radisson Hotel in Englewood, NJ. The idea of making $30 to $50 a night cash at that age, was mind-blowing and I might as well have been a millionaire.
From there, I would work my way through the ranks at the hotel, eventually being a dishwasher, a bust boy, a server, a bar back, and then eventually a bartender. Meeting new people, providing great customer experiences, and creating memories for the patrons always brought a smile to my face and joy in my heart.
Fast forward to 2003, I moved to Atlanta on a whim, on the urging of my cousin Omar and brother Andrew, and packed up my little cherry red Mustang and relocated. I bartended at several bars, nightclubs, and restaurants for a year trying to figure out and navigate my next career move.
I came across the commercial for the Le Cordon Bleu Culinary College in Tucker, GA, and a lightbulb went off in my head. I’ve always loved to cook, always enjoyed great food, and was no stranger to the kitchen. But in that very moment watching the TV, that’s when I first realized that being a professional in the culinary field may be a path for me.
Upon visiting the Le Cordon Bleu campus and reading the curriculum I was hooked and knew that food was my journey, and what I was destined to do. I graduated in the spring of 2006 with my associate’s degree in Culinary Arts with Summa Cum Laude honors at the top of my class. My parents couldn’t have been any prouder and I felt like I hit a major milestone in my life. My very first job out of culinary school was at the Four Seasons Hotel Atlanta.
I worked there for a year, but didn’t feel fulfilled in my employment, and felt there was more out there in the world for me. So after the first year, I thanked my Executive Chef so much for the opportunity but informed him that I felt my time at the hotel had run its course. I remember that conversation like it was yesterday when he turned to me and said: “This will be the single biggest mistake you make in your culinary career.” I politely but adamantly disagreed, shook his hands, and parted ways.
From there I became a personal chef and caterer. I cooked for several professional athletes in the NBA and NFL, lawyers, doctors, and various high-profile clients in the Atlanta area, and continued doing that for several years. While at an event for the Le Cordon Bleu alumni and students, I had a chance encounter with the marketing director of Big Green Egg and inquired about potential collaborations. It was a productive conversation and one week later I was gifted my first large Big Green Egg grill, and we were off to the races.
I started participating in Big Green Egg local/regional events, became a culinary instructor at the Big Green Egg HQ, and began to develop the long-lasting partnership that still exists today. Shortly after I was featured in Big Green Egg’s Lifestyle magazine, a national publication. The article showcased a recipe of mine, large headshots, and a pretty nice spread. 3 to 4 pages after my feature, there was a smaller article, featuring my former boss from Four Seasons Hotel.
A couple of months after the article was published, I bumped into him at a Big Green Egg event Upon seeing me all he could was smile! He reached out with a firm handshake, laughed, shook his head, and blushed beet red….
That reunion with my former boss lit an even bigger fire under me. That’s when things went into overdrive, and I have been betting on myself ever since then. I’ve always been an avid motorcycle enthusiast. So one day I said to myself: “Wouldn’t it be cool if there was a TV show where I traveled the country on my motorcycle and interviewed and cooked with chefs who are bikers and bikers who are chefs?”
Next thing I knew, I took out a business loan, hired some film interns from the Art Institute of Atlanta, and hit the southeast filming and interviewing all over the place. At The time I knew nothing about TV production or filming, but I’ve always had a passion for creating. I self-published these videos on social media and YouTube. After a while, the videos got the attention of a production company that worked with Food Network.
They flew me up to New York, to brainstorm potential TV show ideas, and they ended up asking me to compete on Food Network Star season 13 in 2017. I finished in 6th place out of 13 contestants in the competition, made some lifelong friends, and had a great mentor in Bobby Flay. The publicity and exposure from the show would set me on a path that would shine bright…. and the rest was history! I took my 6 minutes of fame and ran with it.
From there I would go on to appear as a guest several times over the years on Good Morning America, The Today Show, co-hosting The Macys 4th of July Fireworks special on NBC as their first featured chef, The Steve Harvey Show, Wendy Williams Show, Sherri Shepard, The Talk, Dr Oz, Tamron Hall, EXTRA TV, Pickler & Ben, CNN, Fox News, and many other shows. Been featured in People magazine, Forbes Magazine, Rachael Ray, Essence, and other publications.
In addition, I had the honor to be a part of some of the most prestigious food and wine events in the country. I am the Spokesperson and Executive Chef for Omaha Steaks, the National Brand Ambassador for Big Green Egg, and the author of the cookbook “EGGin’: David Rose Cooks on the Big Green Egg”. My journey is just beginning, and I could’ve never imagined that this kid from New Jersey, born to Jamaican immigrants would be where he is right now in life.
Resilience, tenacity, hard work, and drive are paramount in the successes I have had in my life, and I thank my parents for instilling that in me at such a young age. But above all else believe in yourself, never sacrificing your dreams, never dimming your light for someone else’s and never I mean NEVER giving up. If you have a dream, hold onto it and see it through period.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
There are always struggles in the industry I’m in. Whether it be competition, self-doubt, or simple paying your dues. No such thing as an overnight success. Some of the biggest learning lessons in my life come from my failures. Learning what works and what doesn’t, and adapting and adjusting.
In any career, dues have to be paid and sacrifice is inescapable . There are no straight lines to success and your journey, but stay committed to your goal and never give up hope. Stay committed to your purpose!
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As the Omaha Steaks Spokesperson & Executive Chef, I research and develop recipes for the corporation. I am the culinary voice and face of the company, helping create social media videos, including cooking instructional videos, commercials, print ads, on-air and off-air events, and media & PR events. Showcasing the extensive portfolio of steaks, burgers, poultry, seafood, etc…. That Omaha Steaks offers.
Being the Big Green Egg Spokesperson, I travel the country representing Big Green Egg at different events, and food and wine festivals, and create social media videos, and recipes highlighting the Big Green Egg grill. As the author of “EGGin’: David Rose Cooks on the Big Green Egg.” I showcase and highlight the recipes from the cookbook on-air and in-person events. Sharing my love for grilling with the world, is a dream come true.
Do you have any advice for those just starting out?
My best advice would be to steady the course! Self-doubt and setbacks are a part of the journey. I learned early on in my career, that for each “No” you’re closer to a “Yes.” Continually learn from your mistakes, and adapt. Celebrate the small victories as well as the big ones, and challenge yourself daily to grow towards your goals.
Contact Info:
- Website: www.chefdavidrose.com
- Instagram: @Chefdavidrose
- Facebook: @Chef David Rose
- Linkedin: https://www.linkedin.com/in/david-rose-237317b0/
- Twitter:https://Twitter.com/chefdavidrose
- Youtube: https://www.youtube.com/@Bigswole22382?si=IYpWdYqAIbkNuFo5
Image Credits
Ryan Colby, Kathryn McCrary, Ramses Batista, and Omaha Steaks
