May 2018 Chef of the Month Will Staten

Meet Chef Will Staten, we’re happy to

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Shop His Look! 

 introduce him as our May 2018 Chef of the Month! Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects. Read below to find out more about Chef Will Staten!

 1. Where were you born? 

I was born in Maine, but due to my parents both being in the military, we traveled the United States and the world living in various cities, states and countries.

 2. Where do you work and where are you based? 

I own and operate Ragin’ Cajun Cookin’, which is a private chef, catering & restaurant consulting business. We are currently finishing up the outfitting of a food truck as well as creating a restaurant/service industry hospitality group to go along with a site location for 2 cafes and grab-n-go’s.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool for creating dishes has got to be my spoons from Chef Spoons. They allow me to precisely place each ingredient where needed, plus they give me the ability to mix perfectly and taste test as I cook.

 4. What is your sharpest sense out of all the 5 senses?

My sharpest sense would probably have to be my ears and nose (yes 2). My reasoning is because you should be able to actually hear when food is done, as well as smell when something is good or bad. I know when fried chicken is done by the sound it makes (or stops making), much like I know when gumbo is finished or ruined, by the smell it gives off.

 5. What advice would you offer for aspiring chefs?

The advice I’d give young chefs would be the advice that was given to me as a teenager and throughout college while earning my degrees. Enjoy it to the fullest and learn as much as you can. When you feel you know everything about the business, it’s time for you to walk away because you no longer can offer anyone anything due to being closed-minded.

 6. What is one culinary tip every chef should know and perfect?

With my expertise being in the Cajun-Creole realm, I would personally have to say every chef should know how to make a roux. Not just one type, but multiple types since they cover many different dishes and cuisines.

 7. What does good food mean to you?

Good food means that people are smiling, their mouths are full, and their bellies are content. Good food is the feeling of always wanting more, yet knowing when to stop as to not get tired of the cuisine or style of cooking.

 8. What features are important to you when selecting your chef outfit? 

The features I look for most when selecting my chef outfits are those that represent my personality, my character, my interests and my culinary view. I like contrasting colors because it represents my understanding of the Yin-Yang concept, the give and take of the culinary world and life.

 9. Favorite ingredient to work with? 

My favorite ingredient to work with has got to be garlic. There’s so many ways to incorporate it and have different effects on the dish and the palate. From fried garlic and black garlic, to garlic paste and garlic infused oils, the possibilities are endless.

 10. Favorite City to dine out in? 

From living in many places and doing business and vacations across the globe, I’ve got to say that my hometown of Las Vegas is my favorite dine-out city. I have friends in many restaurants and because we are now the “Culinary Capital of the World”, how could I NOT pick Vegas?!

 11. Best Dish you have ever made? 

Judging by my belief, my daughter’s, my wife’s, friends or clients, there is a different answer for each. In my personal opinion, I would have to say my Jambalaya. It’s what everyone knows me for in every city I travel to.

 12. What you like to eat most often on your days off? 

On my days off I think I’m like every other chef. I like to eat steak, bacon cheeseburgers and tacos. Simple stuff that takes no time and little cleanup (if done right).

 13. Person you would most like to cook for? 

I’ve cooked for many world renowned chefs in the past, but I would say I would love to cook for Paul Prudhomme and Justin Wilson (if they were still alive) or Leah Chase, as they represent the style of cooking that I have adopted through years of tradition, learning and experiences.

 14. What made you decide to become a chef?

I actually stumbled on to becoming a chef because of the redundant and crappy meals my parents would always make. I got my first job at 15 years old and started experimenting with the ingredients we had at the restaurant where I worked. Because the choice was mine to create something new or stick with the regular menu items, I never got bored of what I got to eat. Being creative lead me to many different careers within culinary and even the martial arts world, which in turn was a mirror image of culinary.

Connect with Our May Chef of the Month:

Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

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2 Comments on “May 2018 Chef of the Month Will Staten”

  1. Deanna DiLeo May 26, 2018 at 2:20 pm #

    How do I nominate a cheffor the month.

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