Third part of three parts, please start here with Part 1
Chef Jet Tila’s brand isn’t limited to the wide array of projects he’s working on. Jet has increased his statute and broadened his exposure through his participation in numerous videos and on several major television cooking shows. He’s also extended his presence and personal brand through his outreach to others within the culinary community where he’s continuously learning from the knowledge that these other people have to share.
Tila’s appearances on shows like “Iron Chef”, “No Reservations” and, more recently, on “Chopped” have added to his celebrity. Tila’s relatively recent new radio show that he hosts, the SoCal Restaurant Show, on Saturday mornings from 10:30 AM to Noon on AM830 has already featured interviews with prominent national chefs like Thomas Keller and Scott Conant as well as talks with local luminaries like Ricardo Zarate and Neal Fraser.
But his conversations aren't limited to just chefs, rather Jet talks to a wide array of people in the food service industry from suppliers and sommeliers to journalists and publicists on a wide variety of issues; some light heartened, and others quite serious.
Promoting the community is one of the many ways that Jet gives back to the community that has provided him with so much. Additionally continuously learning from this community as well as through his travels Jet believes is essential to being able to be considered qualified as an expert to either cook or talk about food.
“You have to understand what’s out there right now and you have to understand what’s delicious. How are you going to make food or talk about food or be qualified as an expert if you don't have an understanding of what is happening nationally and globally?” Jet continued, “You can't live in one city forever and claim to be an expert on cuisine. If you have not traveled the world and eaten at all different levels, how is any one qualified to talk about cuisine?”
Though recently the addition to Jet’s family of his beautiful baby daughter has slowed the pace of his travels, Chef Tila’s schedule normally has him on the road any where from two to four times a month for either an opening, teaching event , or consultation in some capacity.
Thus even with the incredible diversity that Tila has been exposed to here in his home city of Los Angeles, Chef Tila is continually broadening his knowledge of food and the business of food to both further his brand and increase his awareness of culture and their cuisines. For through food in the metaphorical American stew pot, so many cultures in this country have come together as one dish to enhance each other’s flavors yet still have retained the individual identities of their ingredients.
Such is the beauty of culinary art. Such is the beauty of America.
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