Meet Raheem Amir | Chef/Entrepreneur

We had the good fortune of connecting with Raheem Amir and we’ve shared our conversation below.

Hi Raheem, we’d love to hear about how you approach risk and risk-taking
Whenever I think about risk I often try to weigh the pros and cons, the outcome of going thru with as well as the outcome of not doing it at all. I feel like being a chef/entrepreneur is taking a risk within itself because your betting on yourself and taking the ultimate sacrifice. Throughout my entrepreneurial journey I’ve taken so many risk the most important one I believe is choosing not to work for someone else and deciding to work for myself. Even though my risk are often planned out as much as possible, taking the risk of not having stability under someone else’s dream was the greasiest choice I’ve made.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
I was introduced to the idea of cooking at a very young age. Looking back, I can remember going to my Auntie’s house on the weekend’s from the IE to LA and she would have a cabinet full of boxed cake mix and icings, every flavor.   I remember her letting me climb on the counter to pick one. She would patiently take me through each step from cracking eggs to measuring, baking even checking with the toothpick.

Then there’s my Grams (Grandmother) she’s a Chef and I remember her prepping for events, carrying crates of plates, doing all the back-breaking tasks that go into food production on a large scale. I would see her doing this nearly everyday but alone. Seeing that day to day created a broader perspective and possibility for the craft but a consistent passion wasn’t created just yet.

Then I have  my mom who is also certified in cooking, worked for numerous hospitals, ran a daycare kitchen alone and her work ethic is what planted the seed. I can remember her taking me to work on kid’s day and being allowed to work the tray line making plates for patients. Going through the process, learning to read tickets and dietary restrictions at just ten years old created a whole new animal. Plus, I loved the idea of being able to work.

Fast forward to high school senior year. I had been trying hard to obtain a cooking class the past three years and finally was blessed my last year, and I loveddd it! I remember hearing these new terms and for some reason, I felt like I was supposed to understand it all like I needed to.

At the time, I was shifting away from the small street activity I did have going on so I needed something of my own. I can remember those promotional ad commercials coming on around 2007 the art institute, le cordon bleu and Everest “get up” LOL I’m like, ok I have to get up; I ain’t doing nothing. The next day after hearing that, I reached out to the art institute in San Bernardino spoke to an advisor. My mom and dad got me the $150 for the application fee and I started my journey in the culinary world.
So many obstacles and lessons I have learned from being stranded, hungry, broke, dropping classes, long nights, minimal support, I remember sitting in the back of my lecture classes drawing CookOrDieTryin over and over not knowing what I was building, it became a lifestyle for me.
2 1/2 years later, I graduated with my Associates in Culinary Art & Science things were slow for months. I was  panicking, becoming depressed  & couldn’t find a job in San Bernardino at all! I get a call from my older cousin to come to Virginia to help build his catering company so, my older sister booked me a ticket and I stepped out on Faith and go. I land my first kitchen job while helping him and I’m terrified this isn’t like school, I noticed immediately. I can say working there the six months I did definitely gave me the conditioning and confidence I needed to be in this industry. I actually earned it!
Now I come back to California specifically LA, I had always wanted to work for a food truck and I got my first position in Los Angeles with a popular Vietnamese truck called Eat Phamish. One thing early I vowed to myself was I wouldn’t allow myself to be stuck under one company for years. I wanted to learn multiple cuisines coming from a classical international based school. I also felt like jobs didn’t value me. I wanted to learn different techniques, be around different people and see the food scene in LA and become an asset and I conquered. I’ve worked or staged for almost every popular restaurant in LA from fast food, fine dining, food trucks, hookah lounge, festivals, hotels, cruise ships, etc…. and each job has gotten me to where I am now, good or bad. Here 14 years later, I’m still in Los Angeles. I own my own catering company called “CookOrDieTryin LLC”, another family-owned catering company called “PieOnTheFlyy” who I co-own with my siblings, multiple clothing lines, online clothing store called “The Mecca Apparel” with my brother. I’m currently writing and filming my own cooking shows & writing music. I get to work with my sister who has been a major backbone  and consistent support through everything. My brother who’s been that male support needed to keep me focused. My mom who keeps me grounded and prays for me and everything that I do & with the support of my Dad, family and friends. This has definitely been a journey that continues, I’m grateful for every obstacle and those to come. I’m aiming for success so stay tuned, God is Good!!

It definitely has been a challenging journey. I have never had anything handed to me or set up for perfection which I prefer. I’ve just been figuring things out along the way while continuously learning through my mistakes. I never had solid consistent transportation of my own my whole career so far, so creating the solid reputation I have for myself by doing what’s needed taking a bus, walking, scooters, etc… to jobs laying me off with no notice, to having to conform to someone who I know more than to them feeling inferior and threatening my job, being talked down to, fights defending myself to having to avoid fights to not create a stereotype for myself. There’s so much I dealt with that’s helped me grow as person and a strategic businessman. Even having to downplay my success to cater to someone else’s feelings.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If I had to recommend a food tour I would definitely start with SheCooks247, PieOnTheFlyy and CookOrDieTryin for your personal catering needs. Followed by visits to ShadsNewCali, Woodranch bbq for some great food. As for a good vibe and drink I’d say laugh factory or post and beam.

Who else deserves some credit and recognition?
I would be crazy if I said I didn’t have help and guidance. I’ve had so much support on this journey so far. Jesus being #1, my sister has been everything from financial support through school and my career thus far, listening and encouraging me to follow my dreams and visions. My brother allowing me to build, while guiding me without out reducing my voice and helping when needed. My mom always sacrificing daily for me no matter what I need. My OG Jonas Mack for showing whatever I needed to be great, sharing unlimited knowledge and wisdom and putting me in position to continue greatness. My family/friends always building me up making me feel like the Goat and pulling up to every food truck, restaurant, festival and event I have to show love and support. I’m forever indebted to my village

Website: www.CookOrDieTryin.com

Instagram: @ChefRaheemAmir

Twitter: @CookOrDieTryin

Facebook: @CookOrDieTryin

Youtube: @CookOrDieTryinTV

Other: Instagram: @PieOnTheFlyy @CookOrDieTryin

Image Credits
@praderTV