Reggie's Creations
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- Reggie's Creations
Local shop. I create homemade infused butter, cream cheese, mini pies, buckeyes, other confections,
Address
5674 Albany Springs Drive
Westerville, OH
43081
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About Reggie
Good Day Everyone. I am Reggie. I have been in the restaurant industry for over 30 years. My first job was a dishwasher. I have worked every position in the restaurant industry. The best thing about working in restaurants is the people you work with. I have worked with a lot of talented, well-known, and accomplished chefs. They taught me how to prep, saute, make sauces, bake, roast, grill, and create. I learned a lot of tricks and secrets in the kitchen but the one thing I learn is “Respect the Ingredients”. You do not have to be born in Mexico to create a great taco dish. You do not have to be born in Italy to create a great pasta dish. You do have to “Respect the ingredients” to grow a heart for the food. It will show in each dish you create.
Everyone has their bad stage. I had mine. After being diagnosed with Spinal Stenosis, I was told I could never work in restaurants again. This broke my heart. I lost everything. My home, my job, my ambition, and my love for the industry. I became very depressed. For my boys and myself, I could not give up. I worked hard doing odd jobs and got out of the bad stage. Now I am back in the industry and my love for what I was born to do is in full force.
One thing I learned how to do is create a meal with the bare minimum. It is hard on a budget. I would open my refrigerator to eggs, milk, ketchup with a box of pasta in the cabinet, and a half loaf of bread on top of it. The most valuable thing I learned is a great meal doesn’t have to be a $100 per person plate. You can create great meals on a budget that should be on a menu. You can create great meals that do not take hours to make, except in the fall and winter season, great soups we will create. You can be inspired to love food and create your own meals.
I created this site to help all individuals: single parents, busy people, traveling people, beginners, college students, any and all those who want to learn to not be intimidated in their kitchen. To embrace it. Remember, I am not a professional chef. I have 30 years of multi-cultural cuisine knowledge that I want to pass on to you.
