Cooking is an art that requires passion, patience, and creativity. In this feature, I will be introducing you to such an inspiring woman, chef, teacher and mom. Celeste David. Originally from New Orleans, she grew up in a melting pot of cultures in the city cuisine. Following in her grandfather's footsteps, she found that her love for cooking could be shared to inspire others. She not only teaches future chefs, but she also shows them that in the Culinary Industry, there is a need for all skill sets and prepares them for their career path. When she is not cooking or teaching you can find her are the forefront of her children's sports. She has a unique ability to make you feel loved through her cooking but most of all she is the kindest soul I know.
Q. What inspired you to choose the industry you are in?
A. I always loved to cook and was very interested in the skillset that it took to cook. Starting with items from scratch and creating something that could be eaten and loved!
Q. What is your passion? What drives you?
A. My passion is training and inspiring my students to achieve their goals. Encouraging relationships that build while in the kitchen, especially teamwork and looking out for one another.
Q. Who were the women mentors that encouraged you or inspired you?
A. This is a hard one, growing up family and friends were a shining light! Mrs. Irene really showed me what it looks like to cook great food for plenty of family members and friends including me. I was always at her house, especially during basketball season her daughters are my best friends. She would have us set the table and we would sit and talk about our day and enjoy a memorable meal. When I would eat her food the flavors were there, and the trinity (onions, bell peppers, and celery) would shine through every dish.. sautéed of course. Just to name a few: jambalaya, stuffed peppers, meatloaf and potatoes, it was all so good! When I would go to KO's (Kathy's) house she would have the best slow-cooked roast, and cream potatoes and for breakfast, her banana pancakes were the reason to get out of bed.
On a college level, I was always inspired by Chef Susan Spicer and Chef Leah Chase seeing these women chefs be so successful in New Orleans was inspiring. My Chef instructor Christina Nicosia was also there for encouragement especially while in school. We were required to work 33-40 hours a week plus a full-time school schedule. I always said "yes" to any charity or volunteer opportunity. One event I signed up for had Chef Leah Chase and Chef Susan Spicer there, it was so cool cooking with them and their teams to benefit a battered women's shelter.
Mom has been my rock and biggest supporter. My godfather Patrick Kelly, my aunts and uncles have been people who I have watched in their own kitchens preparing food for their families, truly an inspiration. My culinary friends have also been the ones to push me to do better! Their talent and friendships are unmatched.
Q. Why did you pick your business/industry niche? Was this something you went to school for etc.?
After high school I took two years of Business Classes, hoping to become a manager or CEO. I would have time between my business classes so I would walk over to the culinary building and would sit and admire what mural they had on the wall. I was interested in what the culinary students were learning behind those walls so I applied and was accepted into the culinary arts program. On our first day of class, the instructor told us to look around at the class and that only half of us would be back this following semester, my chef instructor was correct. The demand of working in the industry & a hill at the same time was not for everyone.
Q. What do you do for encouragement or to be motivated?
A. My grandfather was a Chef in New Orleans at The Court of Two Sisters, knowing that my grandfather had the same love of cooking and enjoyed feeding others motivates me. My grandmother stayed home to raise eight children while he practically lived at the restaurant, we all know the sacrifices that chefs make.
Q. What is the best part of what you do?
The best part of what I do is seeing people enjoy something that I have cooked and when one of my students accomplishes a skillset !
Q. Do you think people have a misunderstanding the many opportunities that the culinary industry has to offer?
Yes, and I didn't realize the opportunities until I applied for different positions. My travels have really opened my eyes to the different careers that are out there. I always tell my students there are behind-the-scenes jobs in marketing and sales, college dining, hospitals, theme parks, farms, grocery stores, and the list goes on.
Q. What do you want readers to know about the culinary path?
The culinary path has many roles within our industry that you can work for and including amazing companies that offer benefits, healthcare, and quality of life.
Q. What challenges do you think this industry faces?
During covid, our industry lost a lot of employees because the work was not there. When the restaurants went to one- hundred percent those employees found jobs that paid more or picked a career path with more quality of life.
Q. With many challenges with being a woman in business, what about being a badass woman has benefited you and your business?
I think just showing strength time after time even when your not sure how it will turn out, being confident in decision-making.
Q. What is a quote that inspires you?
You don't need a silver fork to eat good food.- Paul Prudhomme
Q. Besides cooking what other passions or hobbies drive you?
One of my hobbies is dining at new restaurants, traveling abroad, bicycling, and volunteering in our community. Basketball is a sport I love and happy to be a part of the Saratoga Battle Board, so much fun to support the younger generation to compete and grow!
Celeste says that “Mom has been my rock and biggest supporter. My godfather Patrick Kelly, my aunts and uncles have been people who I have watched in their own kitchens preparing food for their families, truly an inspiration.” Showing family drives her passion and love for cooking.
She is truly someone who tackles it all not only by cooking, and teaching but a true member of the community. From being the secretary for the local basketball program ( Saratoga Battle), President of the American culinary federation Glenn’s falls chapter, Key club advisor, and a Member of Kiwanis.
To learn more about the Culinary Arts & Hospitality Program at BOCES click the link below