Meet our Chef of the Month

In the world of culinary arts, some stories are written with the ink of serendipity. Such is the tale of our featured chef for October, Paul Dickens. A man whose culinary journey began with a simple decision that would eventually lead him to a remarkable career. Join us as we delve into the fascinating narrative of a chef whose passion for the craft evolved from a mere curiosity into a thriving culinary empire.
From culinary school to launching his own food truck, Paul's story is a testament to the power of following one's passion. So, let's embark on this flavorful adventure and get to know the maestro behind "Paul's Kitchen."

Paul Dickens

October 2023

@pauls_kitchen15

www.chefpaulskitchen.com

1. Where were you born?

I was born in South Bend, IN, and raised in Indianapolis, IN.

2. Where do you work and where are you based?

I’m self-employed and the owner of Paul’s Kitchen located in Indianapolis, IN. We offer private personal services preparing meals in clients' homes on a weekly and monthly basis. We also provide catering services preparing and transporting food to clients' special events.

3. What is your favorite kitchen tool when creating your culinary masterpieces?

My favorite tool at the moment has to be my 6” Miyabi Koh Chef’s Knife.

4. What is your sharpest out of all the 5 senses?

I would say eyesight, I love the details and looks of plating food.

5. What advice would you offer to aspiring chefs?

The best advice I could offer aspiring chefs is to be yourself, be creative, and have fun.

6. What is one culinary tip every chef should know and perfect?

The best culinary tip I think everyone should perfect is being organized, meaning write down your task, mise en place, and then execute.

7. What does good food mean to you?

One word: HAPPINESS!!

8. What features are important to you when selecting your chef outfit?

The most important features to me are comfortability, lightweight, short sleeves, and stretch fitting.

9. What's your favorite ingredient to work with?

My favorite ingredient hands down is garlic. It is the perfect ingredient that every dish screams for.

10. Which do you consider the best city to dine out in?

One of my favorite cities to dine-out has to be Denver, Colorado.

11. What is the best dish you have ever made?

That’s a tough one, but I will have to say my Surf and turf Tacos.

12. What do you like to eat most often on your days off?

Anything I don’t have to cook! However, nothing beats a good sammich. Yes, Sammich not sandwich!

13. Who's the person you would most like to cook for?

For anyone with an open palate, the worst thing is cooking for someone who is super picky and close-minded.

14. What are some of the difficulties you’d say that chefs most often encounter?

Not having our craft taken seriously and not being properly compensated for the long hours put in.

15. What made you decide to become a chef?

Being a Chef was never a part of the plan, it just happened. One day I decided to sign up for culinary school without any solid intentions other than maybe working for a 4 or 5-star hotel/restaurant or cruise ship. Midway through the program, my passion and respect for the field grew and I began taking things more seriously. Fast forward years later, I’ve been working for myself going on 8 years, doing everything from meal prepping, catering for major events, traveling, and working alongside athletes, to now launching my first food truck: Paul’s Kitchen.