Chef Vicky Colas

CHEF | NUTRITIONIST | ENTREPRENEUR | CONSULTANT

http://chefvicky.com/

Chef Vicky is an award-winning chef in the Caribbean food arena. In 2012, Chef Vicky was awarded a silver medal for Caribbean Chef of The Year at the Taste of the Islands completion hosted by the Caribbean Hotel and Tourism Association. She was called to represent her country and be a part of the Culinary Team Haiti as a Culinary Chef Ambassador competing with 10 other Caribbean nations. The team was also awarded a silver medal for the Caribbean Team of the Year and received an Award for “Best Team for Taste of the Islands”. A published nutrition researcher, her study was selected in 2013 in the International Journal of Child Nutrition. Her recipe and interview have been featured in Essence Magazine online, Island Origin, and most recently the cookbook Toques in Black: A Celebration of 101 Black Chefs in America. In 2019, she was nominated in the “40 under 40” class of Legacy Magazine as one of South Florida’s “Black Leaders of Today and Tomorrow”.

Most recently, Chef Vicky was selected as one of twenty women candidates awarded for the 2019 James Beard Foundation Women Entrepreneurial Leadership (WEL) fellowship and is also part of a selective group of talented Chefs in the James Beard Foundation local food advocacy training programs. She is a wife, a proud mother of 3 boys, a business, and a food influencer in her community. Chef Vicky has been featured in her town local news stations such as WSVN CH 7, Deco Drive, WPLG Local 10 News, 6 on the mix CH 6 and Good Morning Miramar.
Vicky is also is a subject matter expert in the Hospitality, Culinary Arts, Restaurant Management, and Public Health (Dietetics and Nutrition) arena. She is a graduate of Florida International University (FIU) and Le Cordon Bleu College of Culinary Arts.

Displaying stories 1-24 of 500 in total
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Shahrouz Varshabi Of Designity: “Work hard”

by Chef Vicky Colas
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Chris Batchelor Of RED Hospitality & Leisure: “Be humble, seek lots of opinions and be as objective as possible”

by Chef Vicky Colas
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Nicolette Teo And Joel Blum Of LA Spirits Awards: “Don’t underestimate the importance of logistics and operations”

by Chef Vicky Colas
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Stef D’Orsogna Of Sonnyboy: “Make sure your message is clear”

by Chef Vicky Colas
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Faye Flensburg and Felicia Lönnqvist Of Lace Laboratory: “Work hard to stand out”

by Chef Vicky Colas
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Whitney Eckis Of Eckis Marketing: “You make mistakes in business but the greatest part about that is when you learn from them!”

by Chef Vicky Colas
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Alicia Shevetone: “Be judicious about what you comp and to whom — especially strangers”

by Chef Vicky Colas
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Ruben Flores-Martinez Of CASHDROP: “Own your narrative”

by Chef Vicky Colas
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William Muzio Of ‘View’: “Cooking is the easy part!”

by Chef Vicky Colas
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Shoyo Iida Of Kosushi: “Be open minded”

by Chef Vicky Colas
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Keith Previte Of “The 4 Martini Lunch” Cookbook: “Experiment with change”

by Chef Vicky Colas
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David Melendez Of Soflo Chefs: “Invest in the best equipment piece by piece”

by Chef Vicky Colas
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David Melendez Of Soflo Chefs: “Invest in the best equipment piece by piece”

by Chef Vicky Colas
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Joanna Heart Of The Palm Coffee Bar: “Do it right the first time”

by Chef Vicky Colas
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John Perkins Of Juniper: “Don’t look next to you, look ahead”

by Chef Vicky Colas
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Nicolina Delgadillo of BeeSmart: “Work hard”

by Chef Vicky Colas
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Zurriane A. Bennett Of Positive Self Defense (PSD): “Be Convenient, Not Pushy”

by Chef Vicky Colas
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Brian Gruber of Notorious Burger: “Always keep the menu fresh”

by Chef Vicky Colas
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Magi Kapllani of DEA Music & Art: “Never give up dreaming big”

by Chef Vicky Colas
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Chef Faisal: “Marketing your business is necessary”

by Chef Vicky Colas
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Damian Brown of The Bronx Brewery: “A successful brand needs good people and good partners”

by Chef Vicky Colas
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Chef Brad Kent of Bagel + Slice: “If you have a good idea and believe in it, then do it!”

by Chef Vicky Colas
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Scott Kluger of Hartford Baking Company: “Hard work”

by Chef Vicky Colas
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Elizabeth Karwowski of CredEvolv: “Be different for everyone”

by Chef Vicky Colas
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