Robert Walker Speaks On Uplifting The Black Community and Providing Opportunities with His Food.

Robert Walker Speaks On His Chef Inspirations, How He Got Started in Cooking, His Favorite Dish, Uplifting His Community, And What He Wants to Do More of in 2021.

Robert Walker

We’re happy to bring you the third interview of the month for our Black History Month conversations. We’ve had a great time catching up with some of today’s most talented creatives and entrepreneurs and here we are with another great, in-depth piece.

I’m not entirely sure when I was introduced to Rob Walks. It might’ve been through Twitter sometime in early 2020 if I’m not mistaken. This man has at least one viral post a day that often is not even related to him. His outgoing personality breaks through every last one of his tweets. Not only has his extroverted persona shined through his social media, but his food posts stand out the same exact way, if not more. This is the same guy who sent Twitter into a frenzy about two weeks ago when he posted his Oxtail-stuffed plantain. Prior to that, he tweeted out his seafood and cheddar bay biscuit slider trio. Although the talented cook doesn’t consider himself a traditional chef, his cooking inspirations come from the very people who may arguably be the best cooks in any family. “My mom and my grandma on my mom’s side inspired me a lot,” Rob says. “Spending time with them in the kitchen as a kid, seeing what they were doing, and asking questions helped me out.”

I had the chance to catch up with Rob to talk to him more about how his mother and grandmother inspired him, the role food plays in Black culture, some of his favorite dishes to cook, and working more to achieve his dream of providing opportunities for Black people. Read the full interview below.

1 - What and who inspired you to cook?

My mom and my grandma on my mom’s side inspired me a lot. Spending time with them in the kitchen as a kid, seeing what they were doing, and asking questions helped me out. Before I even started cooking professionally, I always enjoyed feeding people and seeing their reaction to how my food tastes. It’s a gratifying feeling watching someone thoroughly enjoy your food and have no complaints.

2 - Would you consider yourself a chef or more like a hobby chef, cooking for fun essentially?

I don’t consider myself a chef at all. It’s honestly so crazy how this became what I do now. I really enjoy creating anything whether it be music, content, etc. My mom and I talk about food and bounce ideas off of each other. At the start of the pandemic, we were all locked in the house and there was nothing else for me to do but cook really. I made some food dishes, posted them on my Twitter and my internet friends started bullying me to sell the food. I didn’t even think people would buy from me but went through with it anyway. People were blowing up my email crazy about my wings and putting in their orders. I sold out in six hours on my first try. I’ve only sold food three times, yet I sold over 3,300 chicken wings alone while producing all of that out of my house. I nonplus every time I think about it.

Salmon BLT - Fried sweet plantain plays the role of the bun with a scotch bonnet old bay mayo sauce.

3 - What was the first dish you ever made that made you realize you can actually cook?

My mind is taking me back to when it was my mom's birthday and I wanted to cook her something. I was about 14/15 years old. I made her fried chicken with broccoli and garlic cheddar mashed potatoes, but I used red potatoes and mashed them with the skin, then baked it so it can have a little crisp on top. We both ate it together and were like “Damn, this shit is good.”

4 - You’ve put together some really great dishes like your seafood trio sliders and most recently, your oxtail-stuffed sweet plantain which drove the people on social media crazy. Talk me through the steps you take to make a dish of yours come out the way you want, taste-wise.   

For starters, I wing everything. All of my ideas come to me in the moment of cooking, shopping, or working. I think about things that I haven't seen before and then do my best to execute them. I have a dry erase board and write all the ideas down so I don't forget. When I’m cooking, whatever happens, happens. I know the story is lackluster but that’s all that happens. The oxtail-stuffed sweet plantain dish was by far the hardest dish I have ever made. It was actually supposed to be an empanada at first, but then the sweet plantain wasn't having that so I just had to go with God on that dish. The flavors are always there because you just taste as you go; people who cook know when something is lacking. It’s really the photos. I wish I could take them professionally, like a food network kind of vibe, but this iPhone camera is gonna have to do.

Oxtail stuffed sweet plantain - with rice & peas, pikliz (Haitian pickled vegetable relish), with a side of Oxtail gravy.

5 - In your opinion, how do you think the food culture correlates with the culture that we’ve so heavily involved ourselves in such as fashion and music?

I think in Black culture we eat, drink, and consume most of the same things. How often do you see tweets or posts from our peers and resonate with them? Food isn't any different and now, more than ever, people are willing to give things a try. The way you present things has to be displayed in an aesthetically pleasing way.

6 - Has social media been overwhelming for you thus far considering every food post you put up does millions of impressions? What are your overall thoughts on the love you’ve been receiving? 

I think it’s dope as fuck that people I don’t know support the kid. Me posting the pictures really is me being vulnerable with what I create. I come up with all these ideas and just want to share. Even if the pictures didn’t receive all that love, I post them for me. I'm in my head a lot and this helps me stay motivated. It's refreshing knowing someone out there loves what I do and I'm eternally grateful. People are even recreating my food and tagging me in it. That’s more than I could ever ask for, honestly.

7 - How do you view the food you put out? Secondly, how do you want the people to view your food?

The food I put out, I don't even see as food really. I ponder on these meals for weeks before I even start making them so once I see it complete, it’s an accomplishment. When people eat my food, I want them to connect it with good memories. Every time someone sees or eats my food, I want it to take them back to when their parents or elders cooked them a good meal, they all sat together, talked, and laughed. Pure nostalgia to the good ol’ days. 

8 - What would you consider your best dish thus far and why?

It’s honestly a tie between the oxtail-stuffed sweet plantain or the General Tso’s Salmon. People were so blown away by them both. The reason why I chose those is that people were like “You did what?????” and it should be that way. I don't want to create and have restraints; I have the freedom to do whatever I want to do. This goes for anything in life. When you’re learning how to do something in life, there is no wrong or right; only lessons.

General Tso’s Salmon - with white rice and steamed broccoli.

9 - What’s your true definition of success?

Working across and seeing everyone rise together. I could have never done any of this without the input of my friends. There is so much space for everyone and we can make it together. Issa Rae has been a big inspiration in my life recently and the quote “Work across” has been embedded into my brain. Quick thank you’s to my mom and grandma, Tanya, my brother Mark, David, Quanny, Ralph, Ameer, Queen, Mahia, Sasha, Arame, and literally any and everyone who has supported me. I love you all.

10 - You’re currently working on getting your own food truck. Along with that goal, what are some other things you’re looking to accomplish for 2021?

I’m only interested in creating spaces and employment opportunities for Black people. I want the idea of having to work twice as hard to get twice as much to die with whatever I create. No more suffering or trying to figure out where your next paycheck is coming from. I want us to connect across so we can all rise together. When you hear “If one of us makes it, we all make it,” it’ll actually be true.

Follow Robert Walker‘s personal Instagram (@Rob.Walks) his business page (@RobWalks.Cooks), and his Twitter (@RobWalks_). Also, be sure to donate to Rob’s go fund me. He is currently raising money to help purchase himself a food truck for his business! Click here to get more information.