Alright – so today we’ve got the honor of introducing you to Darryl McFadden. We think you’ll enjoy our conversation, we’ve shared it below.
Darryl, thanks for taking the time to share your stories with us today Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?
My purpose in the world is to teach people to have a better relationship with food and to remember to indulge in moderation. With my clothing company, DPF Closet is more personal and an outlet for me to bring some of my drawings to life. I have plans for a secondary line called “LYF”, which stands for Love Your Features, to highlight the beauty standards of being black. Ultimately I want to create different experiences through my mediums.
Darryl, 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 got into being a chef because I was always a fan of different food/ travel shows and in middle school I did a “food around the world” camp, that’s where my interest first peaked. My grandfather had a restaurant so it’s in my blood, but when I took Culinary courses through high school my path was cemented, Drawing was my first love since maybe 10, so til this day I love drawing. I have a clothing line that I produce at limited quantities, but they all start from drawings of mine. The logo for my catering service and merch are all my art, hand drawn and digitized by me!
We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?
TWO big lessons I needed to learn were to give myself more grace and not to wear my feelings on my sleeve. One occasion I was catering alone I dropped a pan of food by mistake, and internally, I beat myself down about it all night. The clients who booked me kept pointing out the obvious frustration was showing in my face. Even though I was cordial speaking to everyone my mood was still noticeable. The lesson was to accept some mistakes I may make and to remain level headed when I work. I’ve made progress with those lessons.
What else should we know about how you took your side hustle and scaled it up into what it is today?
We’re almost there where I can cater full time. I love the culinary industry, but I haven’t had the fairytale career working in kitchens where I was groomed to be promoted through the kitchen ranks. I have accountability there yet it is what it is. If it wasn’t for the journey I’ve had I don’t know if I would have transitioned to being a catering chef. I’ve put more work and stress on my plate fulfilling my service solo, but I’m way happier than I ever was working in kitchens. I worked a private boat party and I think that was the most fun moment of my career, easily ! I’m still working towards my goals of catering weddings and upper echelon settings!
Contact Info:
- Instagram: @chefkaridpf
- Youtube: https://www.youtube.com/@bakarithomas13