IslandVibesIOP.com 21 corporate group, running competitions or cookoffs or teaching cooking classes, Feldman finds that the most rewarding aspect of being a private chef is, “Being part of core memories and sacred celebrations with all different clients from around the world.” Inspiration and resources are everywhere, Feldman added. He draws from travel experiences, dining in other chef’s restaurants and collecting cookbooks for reviewing processes, which he said are constantly evolving. “Rather than copying a recipe, I integrate learning with creative thinking to see what intuitively fits together like a puzzle,” he explained. When Feldman isn’t preparing culinary experiences for clients, he spends time hanging out with his wife and two sons, enjoying nature-oriented activities such as going to the beach, hiking near the family’s cabin outside of Asheville and cooking together as a family. In his spare time, he also donates excess food from his events to local nonprofits. Follow Feldman’s journey @chefrolandevents on Instagram. To book a consultation, visit chefrolandevents.com. FOOD & BEVERAGE FAMILY-OWNED FRESH SEAFOOD SINCE 1947 1400 PALM BLVD. ISLE OF PALMS, SC 843-886-6449 | simmonsseafood.com Our commitment is to bring the best and freshest seafood to your table! Meet the Chef Custom cooking with Roland Feldman By Sarah Rose After moving back to his hometown of Charleston from boarding school in Maine, Roland Feldman started working in the food and beverage industry, multitasking on the cooking line at Sticky Fingers. From there, he moved to Magnolias, where he discovered an appreciation for the artist’s insight into culinary creativity. He went on to study at Johnson & Wales University in Denver, where he had the opportunity to train with the internationally-acclaimed chef and restaurateur Jennifer Jasinski. Following an internship at Mizuna, a high-end establishment also located in the Mile High City, he returned to Charleston and took a position with Peninsula Grill. Feldman’s next adventure led him to purchase a Spam truck, a project that resulted in opening two locations of Smoke BBQ. During COVID-19, Feldman decided to change gears and become a private chef. He has since launched Chef Roland Events, primarily serving the Isle of Palms, Sullivan’s Island and Kiawah Island. “Because Charleston has its own food scene and the culture is always evolving, clients tend to request the local flavors for which the region is known, such as a Lowcountry boil and shrimp and grits,” Feldman said. “If a client books for a whole week and would like a more diverse menu, however, we can curate internationally-influenced selections such as French, Hungarian or Moroccan, for example. Our menu is customizable and very adaptable.” Whether cooking for a family on vacation, prepping for a wedding or I integrate learning with creative thinking to see what intuitively fits together like a puzzle Chef Roland carving the legendary brisket birthday cake served on his custom Chef Roland Events Lightning Strike Charcuterie Boards.
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