Interview with Totalbee's Featured Chef, Adrian Myles

As a Totalbee.com contributor, I will be conducting several interviews. I was happy to be asked to interview Chef Myles, because I not only have great interest in the arts, but it is always interesting to see a male's perspective when it comes to a female managed business. You will learn many things from this culinary artist, so enjoy the interview.

Viktorya: What I want to know is what makes your catering business stand out from the rest.

Chef Myles: I come from a unique background, growing up in the Eastern Caribbean Island of BARBADOS and being trained at the best culinary school in the world. From a culinary perspective my food is different. I pay special attention to details and add my personal touch. I offer a complete custom catering approach to every event where the sky is the limit.

Viktorya: How was it growing up? Did you have cooking parents?

Chef Myles: I grew up with my mom who is a huge inspiration for me in the culinary world. My uncle also owns a restaurant in BARBADOS "Sylvester's Restaurant" and I spent many years in and around it learning to cook. My mom Eudene is an excellent cook and baker, and a consummate entertainer. Through her eyes she saw food as a way to "break bread." I came from a very humble beginning, sometimes not knowing where our next meal was coming from, my mom, with her culinary creativity, found ways to ensure we had enough to enjoy and be satisfied.

Viktorya: What is the most unique dish that your mother has ever cooked for you?

Chef Myles: Every now and then when we didn't have meat to cook and coming from a society where we always felt that you needed a meat or seafood to complete a meal, Mom made "lentil stew" and told us that we had to eat it because that was the meat. We ate it wondering where the bones were but we also know she was referring to the protein contents of the lentils.

Viktorya: Interesting! How old were you when you cooked for the first time and what was it?

Chef Myles: I was approximately 6 years old. One of the first meal I remembered cooking was pig brains. I sautéed it in margarine, added a pinch of salt, a dash of thyme and ate it with cracker.

Viktorya: Don't know if I would ever try that, but I am intrigued. Do you remember following cooking directions when you first began cooking or would you rather use your imagination?

Chef Myles: I often followed directions in the beginning of my cooking days. They were mostly verbal and I paid attention to methods rather than portioning the ingredient.

Viktorya: What is your favorite food concoction?

Chef Myles: A lychee, strawberry shake.

Viktorya: How about any drink concoction?

Chef Myles: Bajan Rum Punch.

Viktorya: Do you have a degree or certification in culinary art. If so where did you go?

Chef Myles: I have an AOS in Culinary Arts from The Culinary Institute of America in Hyde Park, New York.

Viktorya: Outside of cooking, what is your favorite thing to do?

Chef Myles: Fishing, Surfing the Internet, Hanging out with my family, and Entertaining.

Viktorya: Do you have a spiritual life? Please explain?

Chef Myles: I am a God fearing believer and not committed to any particular denomination. I pray and worship in my own way and methods.

Viktorya: In the evolving world of green, how do you implement that into your menu? Or do you at all?

Chef Myles: I try to purchase local produce as often as possible depending on the dishes I am preparing.

Viktorya: What is your favorite color? Why? Do you use that in your cooking?

Chef Myles: Green is my favorite color. It is my fall back color and there is comfort working with it. I don't associate it with food. When I look at color in food I try to achieve perfect degrees with regards to done-ness which talks about color. I stay true to the colors in the products, meaning if it is green it should remain green when cooked.

Viktorya: Very interesting lesson. Do you have any children? Are you married?

Chef Myles: I am happily involved in a long term relationship with my girlfriend Michelle. We have a 16-month old daughter together. Her name is Samantha.

Viktorya: Is cooking more than just food and eating. Please explain what cooking is in regards to being your passion?

Chef Myles: Cooking is an opportunity to bring friends together. It is an opportunity to share my talents with people of all walks and cultures. It's also an opportunity to experiment with new ideas and to appreciate the cultures and their offerings and uniqueness.

Viktorya: What is your specialty?

Chef Myles: I don't have a specialty. I customize and personalize, not specialize.

Viktorya: Favorite entrée?

Chef Myles: My favorite entrée is foie gras seared lightly, with fruit compote, drizzled with fig syrup and served with toasted crostini.

Viktorya: How do you think you can contribute to Totalbee.com?

Chef Myles: I have a wealth of information with regards to food and cooking. I intend to start an "Ask Chef Myles" forum on my website thus becoming a direct link for the curious and challenged cook.

Viktorya: That is a great idea! Where do you see your business in about 5 years?

Chef Myles: I expect to own a banquet facility. I would also like to be the next new face on a television cooking show. Also would like to write a cookbook.

Viktorya: I see that you cater for several types of events. Have you considered going nationwide with your business in regards to mailing food?

Chef Myles: No, but I have considered marketing several products and considered featuring them in various supermarkets.

Viktorya: What is the most popular dish you have to offer?

Chef Myles: My most popular dish is white chocolate chip bread pudding with white chocolate chip grand marnier sauce.

Viktorya: How long has Myles Catering, LLC. been in business?

Chef Myles: As an LLC, since 2003.

Viktorya: Can you give me a little background on your business?

Chef Myles: At Myles Catering, LLC, we pride ourselves on being able to offer delicious meals prepared with the freshest ingredients available to satisfy your needs. Established in 2003 by Adrian O. Myles, Myles Catering, LLC continues to pride itself on being able to offer daily, delicious, specialty meals, prepared with the freshest ingredients available, all for the total satisfaction of every client. That 'total satisfaction' approach is best demonstrated by the strong linkages that Owner/Executive Chef Adrian O. Myles has created and established with some of the leading food connoisseurs within and outside the Connecticut Tri-State area.

Viktorya: How do you stand in regards to the message behind Totalbee?

Chef Myles: I am sincerely pleased to see someone (Totalbee) that is looking out for the women in military business, i.e wives or girlfriends. I support the effort of supporting the troops but not necessarily supporting the war. We all hope that all the troops will come home soon...

Viktorya: Yes, I know right and thanks for your stand. What do you say to the striving American woman who wants to start her own culinary business?

Chef Myles:Understand that it is a dedicated business venture. Long days and hours are to be expected. It is also necessary to have the support of family and friends. It is not to be taken lightly and always remember you are as good as your last meal.

Viktorya: Do you currently have any women working for you?

Chef Myles: 80 percent of my full time and part time employees are females.

Viktorya: If you can describe Totalbee as a food, what would it consist of? Name it.

Chef Myles: I would describe it as all purpose as flour. Add a few ingredients and you can end up with thousands of finished products.

Viktorya: That is funny. In ten words or less, how do you feel about American food and what the American woman has contributed to our foods?

Chef Myles: American food is truly adventurous, from game to exotic seafood.

Viktorya: Please include anything else, including your website and other information about your business.

Chef Myles:
Myles Catering, LLC.
1028 Boulevard Suite 332
West Hartford, CT 06119
www.mylescatering.com
Email: chefmyles@gmail.comTele: 860-305-0009
Fax: 860-812-2224

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The interview was a delight. It is especially nice to see someone such as Chef Myles backing up the message that Totalbee.com is sending across America.