We recently connected with Chef Diervion (tank) Land and have shared our conversation below.
Chef Diervion (Tank), thanks for taking the time to share your stories with us today We’d love to hear about when you first realized that you wanted to pursue a creative path professionally.
Ive always had an affinity and passion to food. Even as a child who grew up in the country. I loved to look at the different varieties of Heavenly Ham Books, in which My Little Lady would find in the morning. Funny little story but at 11 years old I told my mother I wanted to become a chef. I strive daily to never quit living in my dream, because she never quit pushing me to greatness.
Chef Diervion (Tank), love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I had a Prostart Teacher by the name of Patricia Cooke. She got us to go tour this college Louisiana Culinary Institute. Which at the time didn’t know I would one day be a Student. Now even with skills learned in Prostart I recall on when in teaching my classes. The different people whom pushed me along the way . All collectively helped shape my Today. Even since I was a kid. I loved different varieties and versions of food. The possibility was endless, and then if you turn internationally? It opens up worlds different of flavors. That’s what we journey through in my classes. Introducing new varieties in week meal, giving an international twist of flavors to their routine. I’m proud to inspire the change and creating lasting memories. My bran from your mind to the plate meant is just that. If we could dream it , let’s make it.
We’d love to hear a story of resilience from your journey.
Two years straight I work for the Master Tournament as a cook. Though those 11 days it was a straight push that either makes or breaks people. It helped me get faster, it helped me hone working skills. Learn tips and easier process that helped aid in success.
For you, what’s the most rewarding aspect of being a creative?
Being able to think freely and create a dish out of nothing. Any good cook can follow a recipe, but when you can create a masterpiece out of thin air by just thinking. What flavors go together? Or what cuisine I wanna lean towards. See different chef views and minds on creating a dish always inspired me.
Contact Info:
- Website: https://cozymeal.com/cooking-class/29925/southern-style-in-the-big-easy
- Instagram: https://www.instagram.com/cheftank_land?igsh=aGFvNm5jbnppOGpk&utm_source=qr
- Facebook: https://www.facebook.com/fromthemind2yourplate
- Linkedin: https://www.linkedin.com/in/diervion-land-962576168?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Image Credits
I took the photos myself