Chef Edwin “e Dubble” Redway
This top chef is serving some of Hollywood’s elite, Chef Edwin E Dubble style!
— Stefany J. give up
Q. How hard was it breaking into the business? We hear stories all the time of people who try for years and never make it, and then other stories of overnight “in the right place at the right time” sensations. Which one do you think there’s more of? Those who pay their dues, or opportunity meeting preparation?
A: It’s not so much hard as it is perseverance. People give up to easy. If you love something work for it, live for it. Be great at it, become the best. Everyone pays their dues in different ways. So, yeah – prepare and when opportunity comes, you’ll be ready.
Q. How do you maintain your integrity in an otherwise very competitive and sometime unscrupulous industry, as the restaurant business can be cut throat? A: I’m honest. I love people. I communicate. Plus I told you, I love competition. So, I don’t let things get to me. I stay and my lane and focus on my goals and aspirations. If something or someone gets in the way of my goals I preserver. That simple.
Q.What advice do you have for others who have THE dream?
Q. What is it about this that makes you do what you do?
A: I sacrifice and everyday work harder than the day before. It’s really all focus and sacrifice, what are you willing to give up in order to succeed? That’s the question I always ask. That and, “How can I be better?”
Q. How difficult is it to maintain a work-life balance?
A: My work isn’t work, it’s more a lifestyle. So, I’m balanced basically. I make sure to have the people I love in the kitchen with me, a lot of my friends are chefs too, so it’s a great work-life. Can’t complain.
Q. Would you consider yourself a driven person? What makes you a powerhouse? What is the source of your strength?
A: Very driven. Ambition drives me. My strength comes from my ambition. I want more, but only to make my food better.
“I want people to be inspired by the work I do.”