Check Out Ryan Boone’s Story

Today we’d like to introduce you to Ryan Boone.

Hi Ryan , so excited to have you with us today. What can you tell us about your story?
I started my professional career as a creative arts teacher for students on the autism spectrum, but I quickly found myself in a kitchen, working nights, weekends, and summer break. Eventually i made the jump full time into kitchen at The Greenhouse Tavern. I started out as pastry prep cook, later becoming the pastry chef and sous chef. When the Tavern closed I started working with old friends from the restaurant. That lead me to being apart of the opening staff at The Summer Place, Heart of Gold, and later Cordelia. I spent the last 3 years as the executive sous chef + pastry chef at Cordelia, finding a place in reimagining Midwest childhood favorites on both the savory and sweet side. Most recently I’ve started a hospitality consulting service + pop up company “Chips and Dip Hospitality” working on some of the most exciting upcoming projects in the city of Cleveland that are currently still under wraps! More to come soon!

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?
I would describe it as anything but smooth. Working in a creative field presents a number of unique struggles. For me personally, it’s the hours and non stop grind of the restaurant world. You have to show up with a smile every day and take care of folks…..there isn’t a lot of time off, and the hours are long and tiring. Finding the time to take care of yourself, nurture relationships, hold hobbies, is hard when trying to excel in any industry, but especially ours.

Our industry is notorious for the tole it takes on your mental and physical health. For me, it’s all about focusing on the good over the bad. We get to take care of people for a living…give them a break from it all. A distraction from the world around, a way to bring people together…so for me the hardships have all been worth it.

Can you tell our readers more about what you do and what you think sets you apart from others?
To me food is all about telling a story. Of time, of place. It’s a way to connect with people that goes past nicety and gets to the root of who we are. What we eat and drink says a lot about what we believe in. How we were raised, who we are. I enjoy evoking emotion with the food i make and the experience that goes around it. We sit down at a table as strangers and leave as friends. Restaurants have the unique opportunity to provide a sense of community to those who need it. I love getting to play with my food. To be always collecting flavors and finding new places to put them. There’s nothing new under the sun, so for me it’s all about making things i want to eat. Creating menus i want to order from, and a dining experience i would want to be apart of.

Are there any books, apps, podcasts or blogs that help you do your best?
It sounds silly but instagram is a huge tool for me. It lets you see what other chefs are doing in real time. It feels like being apart of kitchens in its own way. Seeing what other folks are doing gives me new ideas on what to cook. The Tao of leadership is one of my favorite books for all things life and kitchens. Being a chef is often about being a leader, setting the tone, creating the culture and that book really taught me a lot about leading people in a way that genuine and intentional.

Contact Info:

• Instagram: https://www.instagram.com/chip_da_dipper?igsh=MW8xemUzN2dybWU3Mg==