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Marvin Woods, one of the worlds best chefs, a
cooking show host, author, restaurant owner and
business man. Marvin is known for his TV cooking
show, “Home Plate,” on Atlanta headquartered Turner
South for several years. Doc Lawrence, noted food
and wine writer/producer has appeared on his show.
Due to his wonderful television entertaining
persona, word traveled fast, Marvin Woods, “Home
Plate,” was a hit. Marvin, a man that has been in
the right place at the right time all his life it
seems. His interest in the culinary field started in
his own kitchen when he was a child. His father
wanted to make sure his son could cook for himself
as a young man, said Marvin. Next his talents were
noted in school by a home economics teacher who
asked Marvin if he would have an interest in
attending a Culinary Institute…and the rest is
history.
.:read more:. |
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So pleased to speak
with Marvin, a person who has tapped into a unique field, in
the culinary industry. Traditionally African-Americans have
not had the same level playing field as a professional
television chef. Well, Marvin Woods has proven differently.
Marvin, can still cook southern foods, but in a healthy way,
without taking away from our taste buds. Marvin, is
dedicated in making a difference in the culinary field. He
followed his dream… and life in the culinary world just fell
into his lap with ease.
Marvin has had over 20 years of experience at some of the
worlds most acclaimed restaurants such as, The Sea Grill at
Rockefeller Center, Café Beulah in New York and The National
Hotel in South Beach. Marvin is able to bring international
flavors together creating new flavors to traditional
Southern dishes. His infusion of African cooking with
influences from Spain, France and the Caribbean spells good
eating. Marvin often loves to share history about different
dishes and ingredients. He really likes to talk about the
history of rice, a main ingredient in Low-Country cooking.
This edible grain (rice) has been grown in Africa for
centuries and slaves introduced it into the coastal South,
said Marvin. Another interesting fact about rice, is that it
became so lucrative, rice was given a second name called
“Carolina Gold.”
Center Stage:
Can you tell us about a memorable moment in your
career?
Marvin:
Yes, when I was given a chance to work at a great restaurant
as an Executive Chef. I was told to look at their menu and
prepare something. In front of me was a kitchen and
refrigerator…so I did what I do and got the job.
Center
Stage:
Did your dad really teach you how to cook?
Marvin:
Yeah, my dad took me in the kitchen at the age of 7
years old. He wanted me to be independent and learn
how to fin for myself.
Center
Stage:
I admit the culinary business seems like hard work.
What pointers can you give to our readers interested
in becoming successful like you?
Marvin:
TV and the media are good for our field. However, we
still have issues with overtime, benefits and
sometimes challenging working environments. I’ve
been in the business for over 23 years, so I’ve been
on both sides of the coin. You can’t go into this
field starry eyed…it can be a lot of hard work. |
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Center Stage:
You’ve always loved cooking, it sounds like. Can you
tell us how you come up with so many different recipes?
Marvin:
An easy way I can equate it …just like any good song writer,
you get inspired. I can be driving and something hits me.
It’s something bigger than me, than who I am.
Center Stage:
Tell us about some of your future plans?
Marvin:
Look out for my products coming out this fall. I’m going to
have 4 different spice blends, my name will be on all my
products. Also, the spice blends on the market will be some
of the same spices in my restaurant.
Right now I can just smell the aroma in Marvin’s kitchen
a smell of success. In a few weeks all of our kitchens can
smell like Marvin’s once we start cooking with his products.
Don’t make me eat my words [laughter]
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