TAMPA — If celebrity chef Jet Tila could rebrand his college campus speaking tour,
it might be called “The Ramblings of a High School Dropout.”
The 51-year-old Food Network chef brought his humor, humility and hospitality to the
University of South Florida Muma College of Business stage on March 26, doling out
career advice and dropping industry truths during an hour-long fireside chat.
The event, moderated by USF hospitality assistant instructor Angad Dang, was part
of Tila’s daylong visit to USF, which featured a book signing for “101 Asian Dishes
You Need to Cook Before You Die” at the campus bookstore and a visit to the Juniper
Dining Hall. Tila has a partnership with the university's dining contractor, Compass
Group.
Tila said being a celebrity chef is “pretty awesome” and feels grateful each day to
have landed that one-in-a-million shot at culinary competition fame.
Fans and foodies will recognize Tila as the new floor reporter on Iron Chef America,
as well as frequent judging and competitor appearances on Tournament of Champions,
Chopped, Cutthroat Kitchen, Beat Bobby Flay, and Triple G, a.k.a. Guy’s Grocery Games.
Known for his Thai-Asian fusion cuisine, Tila got his television start when he went
head-to-head against Chef Masaharu Morimoto in Iron Chef America. Although Tila lost
‘Battle Seaweed’ in 2011, that appearance helped launch his Food Network career.
Tila’s cooking represents the neighborhood he grew up in within Los Angeles. His family
started the first Thai markets and restaurants in the U.S., and his signature cooking
style is a blend of Thai and Chinese cuisine. By 17, he had worked in every part of
the family business.
“I cook grandma food. I hate the word authenticity. It’s weaponized by very snobby people,” he said. “My market is the middle market, and I’m happy there. I’m the generalist and the populist.”
Tila said he grew up poor and will always feel like he never has enough. His parents
were “terrible role models in family, but fantastic role models in work ethic,” he
added.
Tila shared some advice for young culinarians entering the hospitality industry:
- If you have the means, attend culinary school. “If it’s putting you in debt, then it’s a warbler. What it doesn’t teach you is how vast the industry is. It does give you a language and a foot in the door.”
- Don’t rush to open a restaurant or a food truck. “You have to work with the best to be the best and you have to build your resume. Don’t chase the money.”
- Write a thorough business plan every year, even for successful businesses. “If it doesn’t jive, get out of the relationship.”
When asked about food trends, Tila said he sees culinarians becoming hyper-regional.
“We are becoming more of a melting pot and we’re in the third or fourth wave of fusion,” he said.
For example, pad thai gained popularity in the U.S. in the 1980s, drunken noodles became a late-night staple in the late 1990s, and Khao soi entered the mainstream in the mid-2010s.
And for those yearning for a career in the culinary industry, he offered this tidbit:
“Be humble,” he said. “You don’t effing know everything. Shut your mouth. We’re all
fooled into being experts. We know too much but it hurts us too much. And enjoy the
journey.”