Cooking for More Than Himself

How becoming a young father pushed Egypt to turn passion into purpose.

Egypt Davis

For most of my childhood life, we were very poor and couldn’t eat most days as we were on the streets and in and out of shelters. In 4th grade, my class had a “Pot-Luck”. Since we didn’t have much, my mom “borrowed” some rice, tomatoes, and spices from work to make Spanish Dirty Rice. She let me help her. All I did was smash tomatoes and mix in the rice, and as corny as it sounds, when I was stirring the rice into the tomatoes there was a literal spark in my heart. The next day, when I saw the smiles of my classmates reacting to the simple rice we made, I knew I wanted to cook.

I enrolled in culinary school right after high school, paying out of pocket. But tuition kept rising, and I couldn’t keep up. I dropped out. The next day, I walked into ACF certified Master Chef, Edward Leonard, restaurant looking for a job. I told him I wanted to learn from him regardless of being paid. His response was to burst out laughing in my face and then say “If you dedicate your life to me, I’ll dedicate my time to you and make you something great.”

He hired me and made me a Master Chef’s Apprentice. For the next six and a half years, I trained under him, learning, traveling, absorbing everything I could. I studied under other Master Chefs, built a foundation in technique, and honed my philosophy: stay fluid, continually learn, and cook like your family is at the table.

After becoming a father early, I was determined to give my daughter a better childhood than mine and improve life for my mom and siblings. My love for cooking became my way to provide for them. Whenever I face challenges in the kitchen, I draw strength from my family to find my inspiration again.

That drive has taken me places I never imagined, like placing third in Hell’s Kitchen: Head Chefs Only season 23. Competing at that level validated everything I’ve worked for.

One of the biggest problems in this industry is waste. That’s why I started a food donation project in Palm Beach County, working with local kitchens to rescue safe, unsold food and distribute meals to those in need. I also hope to see more fusion as the industry evolves. Food is a universal language, but chefs often stay locked in their traditions.

Working and living in the restaurant world comes with its highs and lows, but for me the best part is that no matter how far you go, there’s always something new to learn. I believe there’s knowledge to gain from everyone, and that belief fuels my approach in the kitchen: stay fluid.

Growing up with little to eat made every bite feel special, even a simple salted tortilla was mind-blowing to me as a child. Now, as a chef, discovering how vast food can be fills me with excitement and keeps me inspired to grow.

Photo 2, 4, & 6 taken by @chef_el.fuego

Secret Sauce

What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

The most unexpected ingredient I’ve had the pleasure of working with was Kangaroo and Camel Meat. During my apprenticeship days, I was introduced to two extremely gamey meats. At first, the flavor and smell put me off using them, but now I can push the boundaries of my recipes by changing the common proteins for game proteins, elevating many of the dishes I create today.

What’s your “guilty pleasure” meal?

My Guilty Pleasure meal is Southern Style Fried Chicken smothered in Buttermilk Sausage Gravy.

A food trend that you hate and why?

I genuinely love all the trends that show the development of the culinary world.

What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?

When I first started my apprenticeship, I worked for 3 months straight with no days off. We lived at the restaurant, starting as early as 5:30 am and continuing until 1 am.

5. What happened, and how did you manage to get through it?

My mentor was and still is exceptionally passionate about all things culinary and tends to get swept away in his projects. When I became his underling, he warned me of this. So I was prepared before going into it.

What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Learn to accept, breakdown, and absorb criticism and then use that information to grow. Also, never believe that you know it all, knowledge comes from listening and understanding, there are different ways to reach the same destination.

What’s an underrated ingredient and why?

Black Garlic. Most chefs I have come across have never heard of Fermented Garlic, and those who typically don’t like it because of the strong, unique flavor. But I personally love it.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

My southern style Mac-n-Cheese and “Collard” Green Beans (Green Beans done Collard Green Style)

About Your City!

Chicago

If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

For Breakfast, we would eat at The Original Pancake House in Hyde Park, Chicago.
For lunch, we will go to Los Comales in Pilsen, Chicago. (Mexican Cuisine).
For Dinner, we would go to Flat Top Grill in the heart of Downtown Chicago.