Chef Desmond Fannin Makes It Delicious!!
“Everybody wants to be an entertainer or an athlete and that’s all they think about. I want to let them (young people) know that culinary arts can take you many places you never thought you would be able to go.”
I don’t know a woman alive who doesn’t love a man who can cook and Desmond Fannin's culinary skills have taken him to faraway places and in the presence of fortune 500 executives and world reknowned dignitaries. He was selected to assist with food services for Coretta Scott King’s funeral and provided private food service for hip hop pioneer and fashion mogul Russell Simmons during the 2006 Hip Hop Summit. This husband and father of two even got the chance to flex his culinary muscles on the new TV show, “The Chef’s Wife”. Chef Desmond was gracious enough to share his story with us and a few of his favorite recipes. Feel free to incorporate them into your holiday meals.
Education: The Art Institute of Atlanta, Associate of Arts Degree in Culinary Arts
Hometown: Atlanta, GA (still resides there)
Age: 30
Jae: How long have you been a professional chef?
Chef Fannin: Technically, I got my first chef’s job in 2003. So, about six years. My first professional cooking job was for the Weather Channel Headquarters and my first executive chef position was at the United Way Conference Center here in Atlanta.
Jae: When did you realize you were good at cooking?
Chef Desmond: When I was 15, I was working at Ryan’s Steakhouse here in Atlanta. I started in the front making sodas and cleaning trays but all my friends were in the back. I told my manager I wanted to come in the back and have fun at work too. He told me I needed to learn how to cook to go back there. So, I did. Within a year, I was cooking steaks and other things and I fell in love with it. My manager at my next job at International House of Pancakes encouraged me to go to culinary school. About four years later I went.
Jae: I read your bio and you have done quite a bit. What has been your greatest accomplishment thus far?
Chef Desmond: I was selected by the company I work for, Sodexo contract services, to be one of two American Chefs to represent the U.S. in Paris, France during the 2007 Rugby World Cup. I was there for 12 days. That has been my greatest accomplishment on a large scale. I also cooked for Bishop Eddie Long for 9 years and that was a really good experience as well. He actually helped put me through culinary school. I was his personal chef and I would cook for any family and guests they had after church services. Periodically, I would cook something and take it to his house.
Jae: Where are you working now?
Chef Desmond: In July, I took on the role of District Executive Chef for Atlanta Public Schools, which is a huge job. I oversee the culinary marketing, purchasing and menu planning for all 88 schools--breakfast and lunch, feeding 50,000 students a day. We have been able to introduce a fine dining class for some of the elementary schools, where we teach them proper place settings and proper manners at the table. I’m also working with my chefs to introduce a lot of different foods to the lunch menu. I want to give them a view of the world through food.
Jae: What are some things you would like to accomplish in the future? I read you were a guest chef on the new cooking show “The Chef’s Wife.” Would you like your own show?
Chef Desmond: I definitely would like my own show. I want to be the Russell Simmons of food with my hands in a little bit of everything!
Jae: You want to be a culinary mogul? (LOL)
Chef Desmond: Yes! (LOL) I want the show, cooking apparel line and anything else they can stamp my name on. I’m not sure if I want a culinary school or a program but I want to be able to introduce the culinary world to our young people--especially, in the African American community. Everybody wants to be an entertainer or an athlete and that’s all they think about. I want to let them know that culinary arts can take you many places you never thought you would be able to go. Personally, it took me to Paris. I always wanted to go to Paris and because of what I do for a living I was selected to go. Same thing with Disney World, we couldn’t afford to go when I was small but my occupation took me there. There are a lot of different things that culinary arts can introduce you to.
Jae: The reason you’re here is to provide my readers with some ideas for delicious holiday dishes, which you have done. Now, please tell us the secret to creating a great holiday meal?
Chef Desmond: The secret is preparation. You have to put some thought into it way before anybody else is thinking about it. The best meals come when you really think about what you’re going to prepare—what foods, what spices you’re going to use, how are you going to make it different? You also have to make sure you have enough time to prepare it, even if you have to start two days before to make it come out right. To me, that’s the secret to making a great meal.
Chef Desmond Fannin Favorite Recipes
Cranberry Crusted Breast of Chicken with Cranberry Apple Relish
Sweet Potato Biscuits
Georgia Peaches Foster
I don’t know a woman alive who doesn’t love a man who can cook and Desmond Fannin's culinary skills have taken him to faraway places and in the presence of fortune 500 executives and world reknowned dignitaries. He was selected to assist with food services for Coretta Scott King’s funeral and provided private food service for hip hop pioneer and fashion mogul Russell Simmons during the 2006 Hip Hop Summit. This husband and father of two even got the chance to flex his culinary muscles on the new TV show, “The Chef’s Wife”. Chef Desmond was gracious enough to share his story with us and a few of his favorite recipes. Feel free to incorporate them into your holiday meals.
Education: The Art Institute of Atlanta, Associate of Arts Degree in Culinary Arts
Hometown: Atlanta, GA (still resides there)
Age: 30
Jae: How long have you been a professional chef?
Chef Fannin: Technically, I got my first chef’s job in 2003. So, about six years. My first professional cooking job was for the Weather Channel Headquarters and my first executive chef position was at the United Way Conference Center here in Atlanta.
Jae: When did you realize you were good at cooking?
Chef Desmond: When I was 15, I was working at Ryan’s Steakhouse here in Atlanta. I started in the front making sodas and cleaning trays but all my friends were in the back. I told my manager I wanted to come in the back and have fun at work too. He told me I needed to learn how to cook to go back there. So, I did. Within a year, I was cooking steaks and other things and I fell in love with it. My manager at my next job at International House of Pancakes encouraged me to go to culinary school. About four years later I went.
Jae: I read your bio and you have done quite a bit. What has been your greatest accomplishment thus far?
Chef Desmond: I was selected by the company I work for, Sodexo contract services, to be one of two American Chefs to represent the U.S. in Paris, France during the 2007 Rugby World Cup. I was there for 12 days. That has been my greatest accomplishment on a large scale. I also cooked for Bishop Eddie Long for 9 years and that was a really good experience as well. He actually helped put me through culinary school. I was his personal chef and I would cook for any family and guests they had after church services. Periodically, I would cook something and take it to his house.
Jae: Where are you working now?
Chef Desmond: In July, I took on the role of District Executive Chef for Atlanta Public Schools, which is a huge job. I oversee the culinary marketing, purchasing and menu planning for all 88 schools--breakfast and lunch, feeding 50,000 students a day. We have been able to introduce a fine dining class for some of the elementary schools, where we teach them proper place settings and proper manners at the table. I’m also working with my chefs to introduce a lot of different foods to the lunch menu. I want to give them a view of the world through food.
Jae: What are some things you would like to accomplish in the future? I read you were a guest chef on the new cooking show “The Chef’s Wife.” Would you like your own show?
Chef Desmond: I definitely would like my own show. I want to be the Russell Simmons of food with my hands in a little bit of everything!
Jae: You want to be a culinary mogul? (LOL)
Chef Desmond: Yes! (LOL) I want the show, cooking apparel line and anything else they can stamp my name on. I’m not sure if I want a culinary school or a program but I want to be able to introduce the culinary world to our young people--especially, in the African American community. Everybody wants to be an entertainer or an athlete and that’s all they think about. I want to let them know that culinary arts can take you many places you never thought you would be able to go. Personally, it took me to Paris. I always wanted to go to Paris and because of what I do for a living I was selected to go. Same thing with Disney World, we couldn’t afford to go when I was small but my occupation took me there. There are a lot of different things that culinary arts can introduce you to.
Jae: The reason you’re here is to provide my readers with some ideas for delicious holiday dishes, which you have done. Now, please tell us the secret to creating a great holiday meal?
Chef Desmond: The secret is preparation. You have to put some thought into it way before anybody else is thinking about it. The best meals come when you really think about what you’re going to prepare—what foods, what spices you’re going to use, how are you going to make it different? You also have to make sure you have enough time to prepare it, even if you have to start two days before to make it come out right. To me, that’s the secret to making a great meal.
Chef Desmond Fannin Favorite Recipes
Cranberry Crusted Breast of Chicken with Cranberry Apple Relish
Sweet Potato Biscuits
Georgia Peaches Foster
