Name:  JAMES RIPPY
Snapchef Location: BOSTON
Date:  7/18/18                                  
Position: ADVANCED SKILLS

What experience in your life led to you interested in food and cooking?

At a very early age I knew I was going to be a cook.  My Grandmother taught me how to cook and bake, plus I was a child of a single parent. So, I had to learn to fend for myself and my brothers when our mom was working.

Describe the moment when you decided that you wanted to pursue a career in the culinary field.

That moment came when I was a prep cook at a pizza shop.  I had dreams of being a chef and owning my own restaurant someday.  That vision lead me to pursue a career in the culinary field and it is still a dream that I have.

What challenges have you faced – and what obstacles have you had to overcome – to pursue your career in the culinary field?

I was a high school dropout.  That never sat well with me or my family so I pushed myself to get my G.E.D degree. Then I took it a step further and attended culinary school at Le Cordon Blue and graduated in 2010.  These obstacles that I had to overcome have helped me tremendously in my career.

How have friends and family reacted to your career choice?

They are excited for me, because they see how much I love what I do. Plus, I cook for them at all family gatherings. They get excited when I cook for them food that they have never tried before.

What do you like most about working in a professional kitchen?

I love that I am always learning new things.  The kitchen is like and open book, there is always something you can learn no matter what leave you are in.  I push myself to be great and to keep up with the trends.

What’s your favorite comfort food?

I love Italian food, so I would have to say that my favorite comfort food is lasagna.

What is your favorite thing about working at Snapchef?

The opportunities that I get working in the best kitchens in New England with some of the best chefs in the area are the best things about Snapchef.  To be able to get my foot in the door without having the hassle of multiple interviews and just let my work do the talking is priceless.

What is your advice to those interested in pursuing a career in the culinary field?

You have to have the passion for food.  Be passionate about what you do, because food leads to the heart of people.