From Passion to Profession: My Culinary Journey from Le Cordon Bleu to Food by DeLeo

 Whether I’m following a recipe or inventing my own, the kitchen becomes my canvas, and I find joy in the freedom to explore different textures, colors, and flavors. My passion for cooking began at a young age when I started working at the Newport House in Irondequoit at 15, earning high school credits while gaining hands-on experience in a professional kitchen. That early exposure sparked my love for the culinary arts, and it set me on a path that eventually led me to graduate from Le Cordon Bleu Culinary Academy in Orlando, where I further refined my skills and expanded my culinary knowledge.

  When I see people enjoying the dishes I’ve made, it feels like a reward for all the work and thought that went into it. My time at Le Cordon Bleu helped refine my techniques and instilled in me a strong appreciation for the fundamentals of cooking, while also encouraging me to push my own boundaries. More recently, working in the catering industry at Food by DeLeo has been a thrilling and exciting experience. It’s given me the opportunity to work in a fast-paced environment while honing my skills in large-scale event catering, creating dishes that impress and delight on a much bigger stage.

  Beyond the creativity and sense of achievement, cooking also offers a way to unwind and de-stress. The rhythm of chopping vegetables or stirring a pot allows me to focus on the task at hand, clearing my mind and helping me to forget about the pressures of the day. It’s a form of mindfulness, where I can be fully present in the moment, appreciating the sensory experience of smell, texture, and taste. Working at Food by DeLeo has further fueled my enthusiasm for the culinary world, expanding my skill set and giving me new challenges to look forward to every day. Ultimately, cooking is not just a necessity, but a passion that feeds both my body and my soul.

-Travis Tuttle

Chef De Partie