By Tracey Morrison,
Contributing Author
Cooking is about creating an experience, combining flavors, and presenting familiar dishes in ways that make an indelible mark for Chef Chris Dodson.
My introduction to Dodson’s culinary work began during a social outing with a friend, where guests enjoyed an evening of games, socializing, and delicious food prepared by Chef Judy and Chef Dodson. After the event, I discovered their collaborative cooking experiences and decided to attend one of their future classes. That opportunity finally came during the summer, when I attended a cooking class led by the Food Network celebrity chefs.
While there, participants prepared pan-seared salmon accompanied by roasted zucchini, summer squash, and fennel salad. The course created opportunities for attendees to gain hands-on experience on cooking technique and creativity that go into preparing a dish.
In the aftermath of the class, I caught up with Dodson to learn more about his culinary journey, passion for cooking, and how he approaches the art of creating tasty dishes.
Discovering His Passion for Cooking
Dodson’s interest in cooking dates back to his childhood, as he shared with the author fond memories of spending time in the kitchen with his mother while she cooked. Being around her as she prepared meals gave him an early opportunity to observe the process and sample her cooking, including licking the cake batter bowl.
The Fayetteville native recalled cooking for his sisters and neighborhood friends. That love for cooking for others eventually led to preparing meals for his fellow service members in the barracks while serving in the military. The military provides him with opportunities to explore global-style cuisines. At the time, Dodson envisioned spending at least 20 years in the military. However, a documentary about celebrity chef Bobby Flay made him realize he wanted to pursue something beyond the life he had imagined of sitting behind a desk.
“I had to do something different. I felt like I was wasting my life,” he shared.
Around the same time, the release of J. Cole’s Sideline Story further fueled his drive to pursue a different path.
Taking it a Step Further
After taking the Dreamville path to the culinary world, he advanced his studies in culinary arts at El Paso Community College. His education strengthened his technical foundation and expanded his understanding of the discipline required to prepare food at a professional level.
Dodson aimed to establish his reputation, believing it was essential to be among the industry’s elite. His ambitious mindset led him to work as a sous chef with Chicago’s Next Restaurant The Alinea Group, one of the world’s most acclaimed restaurants, known for its positive national and global rankings, and working as a private chef for UHNW (ultra-high net worth) clients. More doors opened for him as he appeared on some of the Food Network’s notable shows, such as Beat Bobby Flay and 24 in 24: Last Chef Standing, where he finished as a Top 5 finalist. In addition, he also won the throne of Chopped: “Meal “of Fortune” episode and Cutthroat Kitchen: Knives Out “Science of Sabotage” episode.
Preparation, Planning, and the Culinary Craft
The 9-year Army veteran understands that successful cooking requires creativity, flavorful mouthwatering moments, and a positive presentation. Those moments go hand in hand, from selecting the perfect ingredients to determining how a dish will be prepared and presented to bring the tasteful vision of a dish to life.
His emphasis on technique and presentation reflects a broader philosophy that every dish should have a purpose, and every element should contribute to the overall experience.
Returning Home and Building New Experiences
Dodson continues to collaborate with Chef Judy on the cooking experience classes and share his culinary work through community collaboration. In addition to his collaborative cooking courses, Dodson is creating private dining experiences through his business, Chef Chris D, LLC, as a Michelin-trained private chef, cooking instructor, caterer, and culinary consultant.
Food, to Dodson, is about nourishment and connection while creating opportunities for connection and shared experiences. Those experiences helped shape his relationship with food and contributed to his culinary work and appreciation for the craft.
To learn more about Chef Chris Dodson, visit his website at www.chefchrisd.com, and be sure to follow him on Instagram @chefchrisdodson to view his cooking experiences and to catch up on his upcoming cooking courses.
