She was born in Barbados and came to the US when she was 8 years old. "I ended up going to school at Erasmus in Brooklyn, NY. I found my passion for cooking at the culinary program there," she explains. People who know her well tell you she's meticulous, driven, funny, cunning, and sensitive. Maybe it was those five things combined with her penchant for making fabulous food that brought Chef Renee Blackman to this auspicious moment -- earning a coveted spot on Chopped, airing tonight.
Creating fantastic food is not Blackman's only art. She also loves to paint and write poetry. The latter of which she says, "I'm actually really good at it." She's also a bit of a prankster, though her friends think she's too serious for the gotcha game. "They never expect a prank to happen, like a little salt and garlic in their yogurt or wasabi in their drink." If you ask her to describe herself, she'll tell you she's "a motivated person looking to fulfill every chapter bit by bit. My journey doesn't only consist of cooking. I'm a lover and friend."
As soon as I heard that Blackman was going to appear on Chopped, I had to find out more about this lesbian lover of all things culinary. It's so satisfying to see members of our LGBTQ community being, well, great. It makes it all the harder for haters and homophobes to argue that who we love in any way negatively affects who we are.
From where did your love of all things culinary develop?
Growing up in Barbados, I saw my mom and granny cook literally every day. I spent summers with my granny picking fresh veggies in the backyard and watching her cook. To this day, I have to say I remember every smell and taste as if it was yesterday.
What would you say is your overarching food philosophy?
Fresh food prepared with love. Always.
Can you tell readers a bit about the inspiration behind your culinary creations and what you are hoping to achieve with them?
Many of my menus are designed with my love or American, Asian, French, and Caribbean flavors. I call this fusion French Quarters. While some plates are created in an artistic form, the concept is simple -- elevated comfort food. I want clients to embrace these flavors and be open to their subtle notes.
What do people tell you they love the most about your food?
People tell me my food is damn good and are always asking for more. That pleases me so much.
What are some of your personal favorite things to cook?
My all-time favorite go-to dish is Beef Wellington! Who can say no to mushrooms and puff pastry? Secondly, I would go with mac and cheese.
What are some of your favorite ingredients to experiment with right now?
My favorite ingredients are fresh herbs, heavy cream, red wine, and garlic.
What do you think is the most important thing that people don't know about food right now?
I find people don't know what do with the simple ingredients in their fridge, repurposing that is.
How did you land on Chopped?
I've watched the show Chopped for so many years and I always wanted to be on the show. One day, I applied, and, in a few days, casting gave me a call to come in for an interview and -- Bam! -- I'm on the show. It makes me feel very nostalgic and I'm very excited.
Do you think being a member of the LGBTQ community makes being on this show/being visible especially important?
I believe it is important that the LGBTQ community continuously be displayed in a positive light on any show and network. I'm happy if someone can watch this show and allow me to be an inspiration for them.
Anything else you'd like to share with readers about your food and/or cooking philosophies?
Head out to the market, grab foods you like and some goodies you haven't experimented with and try something new. Sweet, savory, and spicy is my thing. Develop your fave flavors and break bread amongst friends
