The spirit of Real Men Cook is truly about uplifting black
fathers that dedicate themselves to serving their families
and communities. The event also combines fatherhood
with food, making Chef Sean Myers, one of the spokesmen
for Real Men Cook this year, the perfect individual
to highlight this month.
As father’s day it becomes important
to shine a spotlight on him and his work. Sean
Myers is an extremely accomplished chef as well as a husband
and a father. Working at the Quarry alongside him,
it’s easy to see how dedicated, thoughtful, and kind he is.
He presents himself as a mentor and was willing to guide
and teach me every time we worked together. I’ve asked
him a few questions to reflect on his journey and how he
aligns his family with his purpose:
Kayla:
What inspired you to become a chef?
Chef Sean:
Becoming a chef has been a great journey for over 28
years. I started cooking at a small restaurant on 71st and
Crandon called United Taste. In the summer of 1994,
the gangs were recruiting every young guy 14 and up. I
was telling my friend we should go fishing to get away
from the trouble, and as we were heading to the lake 6
guys jump out of an Astro van and demanded we go to
the meeting. My friend and I were terrified but there was nothing we could do. Somehow by God’s grace, my mother came out of an alley she had never come out of before and told me to get in the car. My friend watched us drive away as they were talking to the gang, wishing someone could save them.
That same day my mother said, “Let’s go for pizza”. As
we walked into United Taste three cooks all walked out and quit their job. The owner was in a panic and she asked me “ Do you want a job?” Before I could answer, my mother said, “Yeah, he want a job”. I worked there until I was 20 years old. I totally fell in love with cooking and service.
My mother inspired me to become a chef and she didn’t even know it.
Kayla:
What is the proudest moment in your professional journey?
Chef Sean:
I have had the opportunity to cook for President Barack Obama, Nelson Mandela, and Madonna but nothing compares to the look on my mother’s face when I graduated from college and culinary school. By far the proudest moment of my life.
Kayla:
How do you use your skills as a chef to benefit your community?
Chef Sean:
I’m always trying to teach and hand down some of my
experiences to young cooks. Telling them about the difficulties and triumphs of being an African American chef as well as teaching them skills they can use to take care of their family.
Kayla Hodge:
What is the most important lesson you have learned from fatherhood?
Chef Sean:
The most important lesson that I’ve learned about being a father is to continue being my daughter’s hero. Letting her know that she can depend on me. Letting her know that I’ll accept her for whatever mistakes she makes, and never judging her for anything she chooses. I want to be a constant image of excellence.
Kayla Hodge:
How do you combine your passion for cooking with raising
a family?
Chef Sean:
This is a very delicate balance because chefs work a lot of hours and it can be truly taxing. In my younger years as a chef, I missed a lot by working so much. As I got older and wiser I realized that my wife and daughter’s (Brandi Myers and Alissa Myers) happiness, we’re just as important as all the things that I was doing. I learn to put my family first and as a result, we worked to build our business together, The Blaxican Chicago, a culmination of African-American in Latin American flavor. The Blaxican is a shot out to all the great chefs I’ve enjoyed cooking with and learning from. With the highest amount of love and respect, I thank the most high, God, for everything.
