Noel Cunningham is a native of Kingston, Jamaica but resides in Toronto, Canada. He is an award-winning chef, best-selling cookbook author, culinary consultant, mentor, and an unofficial comedian.
I met Noel on social before his meteoric rise to an international chef, and I could not be more proud to watch his evolutionary path. Noel shares how he got started as a chef, lessons from the pandemic, and how he pushed against the grain and bet on himself. He shares his perspective on getting over a slump and leaves his favorite quote.
Here is Chef Noel Cunningham beyond the highlight reels.
What is the thing or belief that governs your life?
“The thing that rules my life is faith. I have learned to have solid faith in my gifts and talents and to advocate for myself. If not me, then who?”
Favorite Quote and Why?
The quote “If you fail to plan, you plan to fail” was a saying that reverberated throughout my childhood. It remains one of my favorite quotes. It would help if you planned to stay on top of your game; otherwise, you may miss opportunities. Plan ahead for your next big break. Work on your elevator pitch. Always position yourself for success. If you say you want to start a business, identify the steps and align with the people who will help you realize your vision. Ask yourself what you need to become to be ready when opportunity knocks.”
What started your current career path?
“I was curious about food and the kitchen. Being the only boy in the house, I asked many questions and had an inquisitive mind about knowing what flavors were in a dish. My chef’s palate was under construction. I somehow knew I wanted to pursue a culinary education. This food curiosity led me to Runaway Bay Heart Academy. I completed training in Level III Chef De Partie Station Management. I worked several hotel chains in Jamaica until I landed a position as head chef.” I held several positions in Jamaica but envisioned something more purposeful, so I applied for a job in Canada and got it. I later completed a hotel and restaurant management diploma at Red River College in Winnipeg. My current career trajectory has surpassed the earlier plans I had for my life.”
Essential lessons from the global pandemic.
“The pandemic taught me to be open-minded and not be change adverse. I opened a restaurant during the pandemic, started a podcast, and tapped into cake baking, which speaks to my willingness to adapt and be open to possibilities. I had questions, and many doubts crossed my mind, of course, but an equally greater faith sustained me. Between 2020 and 2022, I learned to let go and keep my eyes forward and my heart open. I did just that.”
What do you now wish someone had told you 20 years about life?
“It is ok not to be ok. In moments when you are not ok, gather yourself. Step back a little to see things from a different angle. It gets better later. The power or the answer is sometimes in the pause. It is also ok to have others help you.”
How important is having a supportive network?
“Different people mean different things to me. By this, I mean there are people in my life that occupy uncommon positions. There are people I have only met on social; people I have been friends with for years, but there are only a few people I get vulnerable with. We, in a sense, live double lives. We have our quiet, private life others can only speculate about, and this other persona we put on for our public. It is good to have people with whom we can take off the mask and be vulnerable. However, not everyone has that privilege.”
How do you give back to your community?
“One of the most impactful things you can do is give your time. I give back to my community by speaking virtually to schoolchildren. I also serve as a mentor to individuals pursuing a career in culinary arts. I think reaching back and pulling someone else up is important. I am always ready to showcase Jamaica at the drop of a hat.”
Your greatest professional highlight.
“Writing my book and reaching Amazon best-seller status in the Caribbean and West Indian Cooking and Wine category. In 2022, I was recognized as one of Jamaica’s most impactful game-changers at Jamaica’s 60th anniversary in Toronto. I have appeared on CTV Live Canada, which introduced me to a broader audience. As a recognized international chef, I get to showcase Jamaica. I have also appeared on Toronto’s number one morning show, CP24 Breakfast.
Tell me about a time when you blocked the opinions of others out and fully went after your dreams.
“During the Pandemic in 2021, I got the chance to open Cusine by Noel. This move has been one of the best decisions I have made. While some people were Netflix and chilling, people were out here betting on themselves and becoming millionaires. I am a firm believer in time and season. Of course, many businesses were shut down during the pandemic, and my heart goes out to people who lost their businesses and life savings.”
We all have had a myriad of life experiences. Some have left trails and telltale signs. How important is letting go of the coulda, woulda, and shoulda?
“To move forward, you must let go of the weight of the past. It will take practice to become disjointed from your trauma and drama. We learn something from all our experiences. Allow yourself grace.
In time, you will move to that place of peace, acceptance, and wholeness. You owe yourself that.”
Five best practices you have used to get over setbacks.
“I have some tools in my toolbox to get me over setbacks or slumps. However, setbacks are just pauses, needed pauses to sometimes reimagine an outcome or the best outcome.
- Have an open mind, just in case something changes, or you receive that anticipated call or yes.
- Do not place all your eggs in one basket. Have a contingency plan.
- See everything as a lesson. Everything happens for you (for a bigger purpose than you can imagine).
- Have faith in timing and season. Sometimes you have the right ideas and plans, but timing is not your friend.
- Say NO with your whole chest. You cannot be everything to everyone. As it is said, before a plane takes off, you must put on your mask first. Saying no is self-preservation.”
I must ask you this?—Curry with white rice or rice and peas?
“I am team curry with white rice. The flavors are complementary. Curry hits better with white rice.”
Do you say it with words or with a meme?
“While I share a few memes, I prefer to say what I mean with words.”
Biggest pet peeve.
“My biggest pet peeve is the absence of common courtesy. It takes nothing from you to hold a door for someone and to say thank you.”
What do you wish others know about you?
“I want others to know that I am a reserved person. I am an introvert but can come up for air when it’s time to enter a social setting. My answer ties to what I said earlier: we have double lives in the age of social media, which may not necessarily be wrong. There’s a part of me I reserve for myself and my tightly knitted circle; then there is a public side the world sees. As a creative, I have to show up in the marketplace to represent my brand, but that is just an encapsulated part of my life.
How can our community support you?
“Buy my cookbook on Amazon, like, share, and subscribe.”