We’re starting off the new year with our January 2021 Chef of the Month, Albertho Appolon! Born in Haiti, Chef Albertho is now based in Texas. His scratch-made cuisine is composed of French and Caribbean creations – his dishes often use fresh and in season ingredients to dazzle his customers.
In addition to being an excellent executive chef, he’s a food photographer, traveler and consultant. Chef Albertho is the founder of the Young Chef Generation, a program that aims to help young chefs who are often looked over for opportunities and visibility because of their age. His dream to be a role model for a young generation of chefs has already become a reality. Find the rest of his story below, stay tuned for his upcoming recipes & shop his look!

1. Where were you born? 
I was born in Haiti.

2. Where do you work and where are you based? 
I’m currently an Executive Chef. I’m also traveling and cooking. 

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

4. What is your sharpest sense out of all the 5 senses?
That would be taste.

5. What advice would you offer for aspiring chefs? 
Be Committed to Self-Improvement 
● You must be willing to take constructive criticism, and be aware of your  weaknesses.
● To improve, you must first draw a map.
● Make a list of your strengths and weaknesses.
● Balance continued practice of what you’re already good at, with learning new  things.
● Keep moving. Keep trying new things. Switching to a new restaurant can open your eyes to a new world, new techniques, and new culture. No matter how much I thought I knew, it always surprised me how many different ways there could be to prepare the simplest dishes.

6. What is one culinary tip every chef should know and perfect?
Build Your Brand
● Although most of your time is spent in the kitchen, you must build a visual  brand that invites people to see your own personal creativity.
● Social Media is a crucial component of connecting to your customers
● As a Chef, you are more than just your current job. You are a leader, an  influencer, and an entrepreneur; you must create your own platform to showcase your creations.

7. What does good food mean to you?
Good food means great taste and creativity.

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

9. Favorite ingredient to work with? 
Anything in season.

10. Favorite City to dine out in? 
Los Angeles.

11. Best Dish you have ever made? 
I’ve made a lot of dishes in the past couple years, but if I must choose it will be the  Fluke Crudo that I made. The Fish is cured with salt and sugar, smoked. serve with orange citrus, sliced jalapeño, avocado puree, and crispy Quinoa. 

12. What you like to eat most often on your days off? 
I usually cook anything in my fridge because I enjoy cooking a lot.

13. Person you would most like to cook for?
My girlfriend…she’s a big fan of my delicious dishes.

14. What made you decide to become a chef?
Growing up, I was always in the kitchen with my mom as she prepared food for our family  and friends. Being in the kitchen was a way to connect more deeply with my mom, and I began to find satisfaction in the act of feeding people.
After moving to America, I began  working at a Brazilian restaurant called Beer 360. My moment of inspiration happened when I moved up from dishwasher to food runner. Being a Food Runner was more exciting than being a dishwasher. I was the final person touching the plates before they reached the  customers. It gave me a special feeling to watch someone look at the food when it first  arrived and say thank you to me after taking the first bite. In this position, I was able to see all of their delighted facial expressions, and it made me feel good, even though I wasn’t the one cooking. It was there that I fell in love with the idea of feeding people. I remember spending  most of my time at work standing in the kitchen, because that was the place where the food  runners waited for the food to be finished so that it didn’t get cold on its way to the  customers.
From that point of view, I got to see the whole preparation process: the fire, the  cooking, the baking, the roasting, the sautéing, the frying, the sauce making, the joy the cooks had when they finished a dish, and how happy they were when I told them that the  customers really enjoyed the food. It sparked a desire in me to be the one preparing the food  for people to enjoy. Through this experience, I fell in love with food, and the way that the entire experience, from kitchen to table, could bring people joy.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration