We were lucky to catch up with Chef D Gooch recently and have shared our conversation below.
Chef D, thanks for joining us, excited to have you contributing your stories and insights. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.
Taking the leap to become a chef has been one of the most challenging yet rewarding choices of my life. Embracing my true calling required a strong faith in God as I ventured into unfamiliar territory, competing against talented chefs. Despite feeling called to this purpose, I worried that I was starting too late. Although I had known for years that my passion was cooking, fully committing to it felt daunting.
During my second semester, I received an email from a Dallas College liaison stating that they were looking for a couple of students to compete in the World Food Championship as a Last Chance Qualifier. So, I decided to compete in the World Food Competition, despite still learning proper techniques. I learned about the competition two weeks before it actually took place. This was not a new competition; it had been around for ten years before I knew about it, and the other chefs had a full year to prepare for it. The competition was intense, with three days of cooking without knowing the menu requirements until the day of. For each dish, I had to purchase and cook twice: once to test at home and the second time for the competition, so I had to create a few dishes on the fly. I placed 8th initially, despite mishaps like not having enough plates and not having enough of the proper seasonings I planned to use. The seasonings were crucial to pulling off the dish. So I went to a vendor in the middle of cooking to buy some premade seasonings. Keep in mind I hadn’t tasted the blends before. The vendor was out of Houston and allowed me to buy one blend and gave me some extras. He also told me how to mix it and possibly achieve the flavor I wanted or something close to it. To me, the plate was a disaster; it was noticeably different from the other four plates. Then it came down to the final few seconds, and I was getting nervous because now I had to rush and take the tray of food to the judges’ tables. Then, boom, another unexpected turn happened: the last plate I was trying to fix and create on the fly fell off the serving tray to the floor. My heart dropped at the same time. I thought I shot myself in the foot and I was finished. The tipped plate could have cost me the whole competition if it had remained because I knew it wasn’t my best presentation, but I still made it into the Top 10. With the support of my praying wife, my brother-in-law Markwayne, and my neighbor, friend, and fellow chef Kam, I refocused and placed 3rd in the next round, earning entry into the final round. I prepared a dish with Member’s Mark Lamb Loins with a tomato and onion chutney over rice pilaf. By the end of the competition, I felt like a celebrity. All the great chefs I had encountered at the time were telling me I was a true testament that having faith still works and that I belonged. The whole crowd was yelling for me like they knew I had won 1st place. Even though I placed 2nd overall in the Rice/Noodle Category, I proved to myself that I belonged in the cooking world. This experience showed me that taking risks, despite the challenges, was worth it. I gained confidence and a $3,500 check, knowing that I had made the right decision for myself and my family.
Looking back, I understand that every experience, failure, and success was building me to be exactly where I am now. I wake up every day knowing that I am doing what God has called me to do. If I had not taken the risk, I would still be wasting time, not living in my purpose. I am optimistic for the future and know that I am on the right path towards purpose.
Chef D, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
Gooch’s Fried Chicken is a culinary venture that specializes in Creole and Southern fusion cuisine and great tasting chicken including our Whole Stuffed Chickens. Our mission is to bring the rich, flavorful traditions of Creole and Southern cooking to our customers, offering a unique and memorable dining experience.
What We Do: We provide a wide range of catering services for events of all sizes, from intimate gatherings to large celebrations. Our menu features a variety of dishes that showcase the bold and vibrant flavors of Creole and Southern cuisine, prepared with the freshest ingredients and a passion for excellence.
Specialization: Our signature dishes, like Cajun Fried Chicken, party wings, shrimp and grits, dirty rice, cornbread dressing, and other Southern favorites with a Creole twist, have made us renowned. We excel in creating extraordinary sauces that enhance any meal. Our culinary creations merge traditional recipes with innovative techniques, guaranteeing each dish’s authenticity and distinctiveness.
What Sets Us Apart: Our commitment to quality and customer satisfaction sets us apart from others. We take pride in our attention to detail, from the preparation of our dishes to the presentation and service. Our team is dedicated to providing a personalized experience for each client, tailoring our offerings to meet their specific needs and preferences.
Brand Pride: We are most proud of our reputation for delivering exceptional food and service.
What We Want You to Know: At Gooch’s Fried Chicken, we believe that food is more than just sustenance; it’s an experience that brings people together. We are passionate about creating dishes that not only taste amazing but also tell a story. Whether you’re planning a wedding, corporate event, or family gathering, we are here to make your occasion unforgettable with our delicious and thoughtfully prepared cuisine.
Can you tell us about a time you’ve had to pivot?
One of the most significant pivots in my life came during the COVID-19 pandemic. I had always felt a deep connection to cooking, but various life circumstances often pulled me away. I explored several careers, including automotive mechanic training, HVAC specialist, CDL driver, and City of Dallas code compliance officer. Despite always learning and striving for progress, I often felt unfulfilled and struggled with a sense of belonging.
During the pandemic, I made the bold decision to turn my passion into a business called Gooch’s Kajun Fried Turkey, a seasonal turkey frying venture that enabled me to share my flavors with family and friends. Gooch’s Kajun Fried Turkey evolved into Gooch’s Fried Chicken (GFC) in 2021, renowned for its popular Stuff Fried Whole Chickens featuring signature flavors that pay homage to my family and community, such as the “Bishop Bird,” “The OG,” and my personal favorite, “the Red Bird.” Gooch’s Fried Chicken started off well, but I soon realized that cooking for enjoyment and cooking for business required different skills and knowledge.
Consequently, I temporarily ceased operations with GFC to pursue higher education in Culinary Arts at Dallas College. Throughout my time in college, I encountered numerous opportunities and gained invaluable knowledge. In 2023, I participated in my first food competition and secured second place in the rice/noodle category at the World Food Championship. This achievement was a highlight and pivotal moment for me, affirming my calling in cooking. I have been fortunate to meet and cook with celebrity chefs, partake in events throughout the city, and collaborate with some of the finest chefs in the city. I plan to complete my AAS in Culinary Arts by May 2025. Indeed, cooking has become my compass in life, and I’m ready to broaden my horizon!
Despite these obstacles, I persevered and found direction and fulfillment in cooking, with my culinary achievements reflecting my resilience and commitment. God has tipped the plate for me and opened doors I never thought possible. I am forever grateful for His blessings! This pivot not only allowed me to pursue my passion but also brought a sense of purpose and fulfillment that I had been searching for all my life.
Can you open up about how you funded your business?
Funding Gooch’s Fried Chicken was a journey of faith, determination, and resourcefulness. When I first decided to turn my passion for cooking into a business, I knew it would require significant financial investment. I started with Gooch’s Kajun Fried Turkey, a seasonal turkey frying venture. This initial venture allowed me to share my flavors with family and friends and provided a small crucial starting point.
As I transitioned to Gooch’s Fried Chicken (GFC) in 2021, I realized that cooking for business required different skills and knowledge. To fund this new venture, I relied on personal savings and the support of my family My wife and I started a commercial cleaning business to supplement our income and raise the necessary funds for GFC. This side business helped us manage household expenses while investing our culinary dream.
Additionally, I used my retirement money from the city and put it towards my bills and business. I also used earnings from the cleaning business and diverted funds from my household to invest in my dreams, despite the increase in bills and mortgage. It felt like robbing Peter to pay Paul, but I was determined to make it.
In 2022, I started a GoFundMe campaign raise capital the business. Although I did not raise any funds through the campaign, I managed to continue the business despite the proper funding. I sought opportunities to participate in food competitions and events, which not only provided exposure but also potential prize money. In 2023, I competed in the World Food Championship and secured second place in the/noodle category, earning a $3,500 check. This achievement was not only a boost but also a validation of my culinary skills and dedication.
Funding Gooch’s Fried Chicken has been a testament resilience,, and the power of community. It has taught me the importance perseverance and one’s true calling. Though I am still facing challenges, I remain committed to making my culinary dream a reality while seeking funding through my work and attracting investors, either through partnerships or angel investors.
Contact Info:
- Website: https://goochsfriedchicken.com
- Instagram: dallaschef_d_gooch
- Facebook: Dallas Chef D.Gooch
- Linkedin: Darnell Gooch
