Conversations with the Inspiring DeAndre Smith

Today we’d like to introduce you to DeAndre Smith.

DeAndre, please share your story with us. How did you get to where you are today?
I was first introduced to cooking as a child by my grandfather Rueben Brown before he passed. The first time we started to cook, my grandfather showed me how to make bacon and over-easy eggs for breakfast. We literally went through the whole carton of eggs until I got it right. My first professional cooking career was at the Embassy Suites Hotel after graduating from Gateway High School in 2012.

In 2015, I began working at the Federal Reserve in Downtown Denver, which is where I learned how to cook for employees face-to-face and high-end catering events. This is also where I got my nickname, “Chef Cool Dre,’’ from. My coworkers would tease me and call me ‘cool’ when I tried to make new and create new dishes.

In May 2018, I had the opportunity to cook and compete on ABC’s ‘The Chew, and that was my actual first competition, I was chosen as one out of twenty in the nation, had the opportunity to go to Manhattan and cook live on T.V. I had the pleasure of networking with some talented chefs and celebrity chefs from Food Network. My mentor, at the time, was celebrity chef, Chef Fabio he helped prepare me all the way up to the finals.

After moving to Greeley, CO in August for school at the University of Northern Colorado. I had the pleasure to cook for the Colorado Eagles hockey team at the Budweiser Event Center for the season. During my time there I was able to cook for the famous Shine Down, Papa Roach, Oak Ridge Boys, and the Harlem Globetrotters

In March 2019, I won my first culinary competition at the HMSHost “Channel Your Inner Chef” competition at the Chicago O’Hare International Airport. I was chosen as one of four in the nation. To cook a 30 minutes meal, my award-winning dish included a pan-seared chicken quarter with a brown sugar glaze, quick pickle rainbow carrots with Fresno peppers, fresh lemongrass and ginger, flash-fried kale and a yam purèe which I added chicken stock, cumin, almonds and salt to make.

A few months later, I began working at Colorado State University as one of their personal chefs during the football season. Where I cooked and prepared meals for the college football team, all the way up to the presidential suite for the university’s president and her guests.

Has it been a smooth road?
My journey has definitely been a rough and long process. I started my catering business in 2012 had no clue what I was doing and struggled in a lot of areas. Throughout my process, I had moments where I walked away from cook to take a break at one point I went into banking for “BankOfTheWest.” I have moments when I had to focus on my mental health because I fault as if I wasn’t a great enough chef. I dealt with family members that didn’t believe in me or my dream and were negative.

When my great grandfather passed away, I was still in banking and before he passed, he told me to focus on my craft and follow my passion. During that time of making my way back into the culinary industry, I was consistently fired and let go from jobs back to back, and because of that I got my car repossessed, fell behind on bills and almost lost my apartment, fell behind in class. My mother and I also had a terrible relationship with one another to the point where we no longer spoke to each other. I lost close friends and romantic relationships all while trying to build my brand.

Due to all of these things, I pushed and forced myself to create and build a foundation in my business. To the point where I could succeed on my own two feet by myself. I had to pray to God to help get me through those dark times and I wouldn’t stop until I saw the physical manifestation of all the hard work I put out. We all have a story and I told myself that I’ll make a business and a brand so that I myself or my kids will never have to worry about financial security ever again.

But through this journey, I have been able to network and meet some of the most amazing chefs and celebrities. I have been about to teach and share my story with individuals personally or at international conferences.

What do you do, what do you specialize in, what are you known for, etc. What are you most proud of? What sets you apart from others.
I specialize in Southern Comfort, Cajun, and Vietnamese. Here in Colorado individuals know me through numerous events that I have cooked for and through my Sunday Gourmet Dinner that I sell in Greeley, CO and Fort Collins, CO and my pop-ups in Denver, CO.

When it comes to my brand I am extremely proud of the fact, I started from nothing and created something. Because of my brand, I have a business and because I chose to be myself I have a brand. When individuals see me in class, at and event, in the grocery store, or just hang out at the bar. The first thing that comes out of their mouth is “Chef.” As a self-taught chef who worked his way up the ladder, it means that all my hard work is paying off.

Who do you look up to? How have they inspired you?
My grandmother “Deborah J. Brown” and my two younger sisters “Danyell & Imani Smith” have been the most inspirational women in my life. If it wasn’t for my grandma praying for me and helping raise me, I would not be the individual that I am today. I owe my grandmother everything and she’s my inspiration to become better and better every day. Danyell is an upcoming entrepreneur with her makeup line and eyelashes “ Baby Girl’s Collection” she literally does everything and pushes me to achieve in everything I touch. When it comes to Imani she forces me to become a better man since our father is not in our lives and I’m the only male role model around.

Pricing:

• Sunday Meal cost between $10.00-$20.00 a plate
• Personal Catering can cost $575.00 and up
• Private Dinners or Brunch can vont $375 or up

Contact Info:

• Phone: 7204223560
• Email: chefcooldre3@gmail.com
• Instagram: ChefCoolDre
• Facebook: I am Chef Cool Dre
• Twitter: ChefCoolDre1

Image Credit:
(Chef Jacob Howell (en Roma Tacoma, WA) Instagram: @253degrees)
(HMSHost Chicago )
Chef DeAndre Smith (Chef Cool Dre)

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