Ricky Mclean’s passion for food is nothing short of inspiring.
Ricky Mclean's passion for food is nothing short of inspiring. With help from NCWorks, the Career Center's resources have been instrumental in positioning him for a return to California to fulfill his dream of opening a restaurant. At Five Stars' hotel hiring event on October 19th, Mclean seized the opportunity to share his story with multiple hotel partners during interviews.
Mclean has always had an affinity for food. Raised in the chilly winters of Buffalo, New York, his culinary journey began with his mother's comforting oxtail soup. This early experience sparked a love for cooking, leading him to his first business venture, "H.O.O.T's" (House of Oxtail) in California.
"I experiment with food, I play with it, and I try to make it better. Have you ever had a grilled cheese sandwich? Well, I can make you an oxtail grilled cheese sandwich with two types of cheeses," said Mclean.
It didn’t take long for Mclean’s family to recognize his culinary talents. As he delved into baking pies, his son even crafted a personalized logo for a future pie business, marking the beginning of his broader culinary ambitions.
Mclean’s son crafted a personalized logo for a future pie business.
Together with a friend, Mclean began making unique desserts and selling them within the local community.
"We wanted to try to get together and share our ideas with people, maybe try to get some investors to make a restaurant." Said Mclean.
Years later, Mclean relocated to North Carolina, continuing his culinary pursuits. He garnered a social media following by showcasing his pies on Facebook and even sold a few to the local Raleigh barbecue joint, Clyde Cooper's Barbecue.
Mclean garnered a social media following by showcasing his pies on Facebook.
"I take my ideas and my desires and dreams everywhere I go to share them with people I talk to. Everyone likes food, man; everyone's got to eat," said Mclean.
As Mclean continues to stir the pot of culinary possibilities, his dream of opening a restaurant in California seems poised to become a reality. One can't help but anticipate the day when it opens its doors, offering inspiration not only for the palate, but for the soul.
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