Chef Derrick has been in the foodservice industry for over 26 years, starting with Restaurant Institutional Foodservice classes in high school. Chef Derrick prides himself in being experienced and knowledgeable in all facets of the foodservice industry. His industry experience includes small “Mom and Pop” bakeries, major hotels, fine dining restaurants, Country Clubs, contract foodservice executive dining and healthcare industry dining.
He has also owned a cake and small dessert business. This experience has afforded Chef Derrick the opportunity to work in five states and abroad. Chef Derrick graduated, with honors, from Johnson & Wales Advanced Standing Culinary Program. He also received his BBA from Strayer University. Additionally, Chef Derrick is a Certified Executive Chef, a Certified Executive Pastry Chef, and Approved Culinary Evaluator through the American Culinary Federation, and a Certified Dietary Manager through the University of Florida.