Type to search

The Chopped Champion


The Chopped Champion

Chef Ed Harris

CHEF ED HARRIS Food Network Season 4 Winner of “CHOPPED” Turbo Powered

This Caribbean Born Chopped Champion is Bringing the Taste and Design of Savor & Spice to The Industry in a Whole Different Way

HMM: What was life growing up for you? What kind of family did you grow up in?

Chef: Life growing up was fun. I was able to travel all over the Caribbean and South America, learning about a lot of different foods. My family was the kind that always cooked.

HMM: How old were you when you knew this was your calling and what you were going to do with the rest of your life?

Chef: I was around the age of 7 when I started seeing my interest in cooking.

HMM: How do you maintain your integrity in an otherwise very competitive and sometimes unscrupulous industry, as the restaurant business can be very cut throat?

Chef: As far as maintaining my integrity, I always keep God first and allow the rest to follow.

HMM: Were you a dreamer growing up? What kind of dreams did you have?

Chef Ed Harris: Yes,I was definitely a dreamer. I always dreamed of visiting new places and seeing difficult cultures and being a chef, allowed me to see different places and learn difficult cultures that I can also incorporate into my dishes.

HMM: When cooking, what do you enjoy more?

Chef: Cooking allows me to try different things and what I enjoy most is seeing people’s faces after tasting my food. My style of cooking is more South East Asia from dim sum to stir fry with influences from North America, China, Japan, Korea, Latin America, South America and Caribbean…places I also enjoy traveling to. I like cuisines that lean towards healthier options food.

HMM: Where were you born and where do you reside?

Chef: I was born in St. Lucia and I currently reside in Atlanta.

HMM: What made you decide to be a chef? Who were some of your earliest influences?

Chef: I think I became a chef because cooking came natural to me. My family, especially my Granddad, Mom and Father were my earliest influences.

HMM: Was it hard breaking into the business? Do you consider yourself a known chef or a chef in progress? Have you worked for any celebrities?

Chef Ed Harris: Breaking into the business was not hard, but like any profession, there are challenges. Even with all the hard work, my biggest worry is being known. Over the past decade, I have been heavily involved in several aspects of the food industry, from private events and various celebrity gatherings, to consulting in menu items and restaurant concepts. Along with working for Georgia Dome and Real Housewives of Atlanta, I have worked for more celebrities that I can remember. To those out there who aspire to become chefs, my advice to you is to eat and cook every chance you get, it will only make you better. Also, get 10,000 hours of culinary arts under your belt and you will be on your way to this passion and this lifestyle!

HMM: How difficult is it to maintain a work-life balance? Splitting time between you and your family?

Chef: In any business, it is difficult to maintain a work-life balance, I think that is why I became a consulting chef, so I can make my own schedule.

HMM: Would you consider yourself a driven person? What makes you a powerhouse? What is the source of your strength?

Chef: I definitely would consider myself driven, because I love and accept all challenges. I would consider myself a Powerhouse, because of my will to win. The source of my strength is my willingness to always want to learn more.

HMM: How would you define peace?

Chef: My definition of peace would be everyone doing something to help another person and not just themselves.

HMM: Do you have a cookbook out? If yes, name? If not, is this something you are currently working on or would like to work on?

Chef Ed Harris: No cookbook out at the current time, but I am working on it.

HMM: What can we expect from you in the future? Do you own your own restaurant or is that a dream of yours?

Chef Ed Harris: I currently host a pop up series monthly in Atlanta called “Oriyaky Pop Up Dinner”. Aside from that I keep my options open for whatever God has in store for me.