Today we’d like to introduce you to Nyjee Rivers.
Hi Nyjee, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
I got started in culinary arts by just cooking with my family, specifically my grandmother. It was cutting out recipes from catalogs and trying them out, buying random ingredients and just creating something, and just enjoying the trial and error of it all. I grew up with cooking as second nature. As I got older. I tried more complex recipes, different styles, and pushing myself to try something new every time I stepped in front of a stove.
I went off to culinary school after high school in New York and had the opportunity of gaining more knowledge in the culinary field and how to run a business. Always on a quest for more, I transferred schools and found myself in Miami where I also found a love of wine. Becoming a sommelier was something I didn’t plan for at all but it took a life of its own. It has been the most exciting experience with hard work and lots of studying it’s something great I feel I accomplished in my culinary career.
So, I thought being a Chef meant you worked within a business to be the Executive or a partner and you just work until your feet cave in. Working in restaurants, hotels, and catering. I realized. I wanted to do a little more. After talking with a friend of mine she asked me, “Why aren’t you working for yourself? You have what it takes, do it!” So I did it and I’m still doing it.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Every industry has its ups and downs. In the food and beverage world, I have had some highs and lows. But without them, I don’t think I would be where I am at and on the road to where I’m going.
Being a black Chef there has been some stereotypes pushed on to me that I’m breaking one dish at a time. Also being black in the wine world has not been the easiest. Black wine professionals are sadly overlooked but with the growth of inclusive wine communities, more and more black people are seeing people that look like them in a space that they never thought they’d see themselves in. It’s amazing.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a certified chef and sommelier. I specialize in eclectic contemporary cuisine. I’m known for dishes such as my white wine mussels, apple pie, and wine infusions. The way I infuse wine into dishes is definitely something that sets me apart from other chefs. I am proudest of my journey and doing so much in my first 7 years as a chef.
What would you say have been one of the most important lessons you’ve learned?
One of the most important lessons I’ve learned is that never sell yourself short. There are so many paths to take and if you want to take more than one, do it. Putting yourself in a box does nothing but keep you closed off to opportunities.
Contact Info:
- Email: nyjeedelores@gmail.com
- Instagram: https://www.instagram.com/nyjeedelores/
- Facebook: https://www.facebook.com/nyjeedelores
- Youtube: https://www.youtube.com/channel/UC7kwmKh59bfk2ahoI1k2PJw
