Executive Chef Adrian Barrow’s life journey is as extraordinary as his food.
Born in Barbados, Adrian moved to the “Big Apple” as a teenager, and enrolled in the culinary program at New York City College of Tech in Brooklyn. After his studies, he gained experience at many well-known, upscale New York restaurants including Union Square Café, Hudson River Club, and most notably, Blue Water Grill, where he was a sous-chef for five years.
Adrian then made the cross-country trip to begin his west coast career at Aqua, a top rated Michelin restaurant. It was at that point that Adrian began to feel like something was missing; that perhaps he had a special culinary calling – a calling where he could help others in need.
After many years of intense focus on a demanding career in so many top restaurants, Adrian began to feel worn down, and was also facing some challenging health issues. Determined to focus on his well-being, Adrian was encouraged to apply for meals from Project Open Hand by his doctor.
Within the same week, Adrian saw a job opening at Project Open Hand for Special Diets chef, and decided to drop off his resume alongside his client intake form. Adrian has been on the Project Open Hand team ever since, and has undergone a variety of role changes throughout the years, transitioning from Catering Chef, to Sous-Chef, and now to Executive Chef.
Chef Adrian shares, “Through Project Open Hand’s nutritious meals, and the love and support of my co-workers in the POH kitchen, I was able to regain excellent health and work my way up and find my true calling.”
Q&A with Executive Chef Adrian
Q: What do you love about cooking?
A: I love the creativity in cooking. You can take a simple ingredient, and through chemistry and heat, you can create magic. Best of all…I get to see smiles from it. Cooking is my creative outlet.
Q: What led you to Project Open Hand?
A: I always loved cooking, but what changed in me was I wanted a new population to serve. I came to Project Open Hand as a client originally; I became a client and a cook within the same week. I remember coming in with my client intake papers in one hand, and my resume in the other.
Q: What is your favorite meal to cook in the POH kitchen?
A: Pork and lentil stew! It has a very distinct, sweet flavor. I also love to make daal.
Q: What is your favorite part about being in the kitchen?
A: My favorite part is working with the regular volunteers. I get to hear their story…their personal journeys; these people give up their time to do this. It humbles me to see them do it for free. When I began in the POH kitchen years ago, the love I received from the volunteers nourished my spirit and kept me motivated about work and life.
Q: What does “Meals with Love” mean to you?
A: “Meals with Love” means I get to give something to someone without asking for anything in return …offering my love through food.
Q: How are you able to incorporate so many dietary requirements and restrictions into such great food?
A: I adhere to the dietary restrictions and requirements with the guidance of our amazing dieticians. They don’t limit my creativity, but they keep me on the right nutritional path; it’s a great partnership.
Client for four years, chef for eight-- Adrian’s is one of many remarkable stories in the Project Open Hand family, and his skillset in our kitchen is indispensable. Adrian concludes, “The only thanks I ever want is for our clients to feel well and taken care of after they’re finished eating.”
Congratulations, Chef Adrian!
Interested in joining Chef Adrian in the kitchen fun? Find out how you can begin volunteering alongside our amazing kitchen crew HERE.