Why Food? Why You?

There is an aroma drifting from places like Singapore and London that currently envelopes the hallways of Loews Vanderbilt Hotel. The scent of skill and passion has

 crossed over the Atlantic Ocean and has perched itself in Nashville, TN. It greets every guest with flavors from all over the world. But there is much more than cooking experience from some of the most interesting places that one could visit, in every bite. There is something greater than culinary charisma that seasons each of Executive Chef Houegban’s dishes.

When speaking of talent, some people just have it naturally. Natural gifts coupled with skill and practice are ingredients for a great profession. However, some chefs have magic and possess something much deeper. A cookbook can walk you step by step through the instructions of how to make a wonderful dish. Two cups of flours, ½ dash of nutmeg., ¾ cups milk. But there is something that the instructions don’t teach. That is how to place your heart, love, and passion into a dish prepared for others to partake of. The Cordon Bleus of the world, surely teach more than instructional cooking. But it cannot teach you how to love feeding others. That is something that you must bring to the table all on your own.

The nationally esteemed culinary institute would come in at an even second place, when up against the legacy, heritage, and family of Chef Houegban. And that is exactly what he learned while growing up with his family. “As a child, I’ve always looked forward to Sunday with my grandparents, knowing that we will enjoy a French staple, potato in all possible forms and beets. Along with my grandparents, my mother and aunt, influenced my flair for cooking. I guess seeing them cook repeatedly and me being involved every time, made it second nature for me.”

Houegban began his formal cooking career about 22 years ago, when he met his mentor, Chef Patrick Terrie at Sofitel Rive Gauche in Paris. He realized that cooking was something that he found immense joy in doing. He fondly recalled being 17 years of age and creating dishes with his dearly departed mother and aunt. This joy and his career have grown side by side of each other in the culinary arena.