Tina Bible, a graduate of The Culinary School of Fort Worth, was recently promoted to head chef at the RB Golf Club & Resort in Runaway Bay, Texas. The promotion comes after working in Cocanougher managed kitchens since 2012 and starting with the RB Golf Club & Resort in May of 2019.
“It was a humbling announcement when I received the head chef promotion,” Bible said. “All of my hard work and dedication has finally paid off after all of these years of burns, knife cuts, tears, long shifts, and moments where I thought I wanted to throw in the towel.”
But for Tina, throwing in the towel was never something she considered for too long. After all, cooking is in her blood.
“I started cooking for family gatherings, birthdays, and dinners alongside my mother when I was a young girl,” Bible said. “She always had this way of showing her love through her food, and through those memories, I fell in love with the art of cooking and pleasing people.”
Much like her mom, Tina loves experimenting in the kitchen. Her favorite dishes to make are the ones that just seem to come together after practicing with different ingredients until they work.
She said that she loves to test her creativity and constantly learn from her mistakes to be better the next time.
“Trial and error is simply the best way to succeed in the kitchen,” Bible said. “I love to present dishes to my staff for feedback and accept their constructive criticism. Growth and a desire to learn are a big part of what makes me the person that I am.”
These qualities are important for any member of a kitchen staff but especially the head chef. The desire to learn is great, but without the right teachers, it can be hard to improve. Luckily for Tina, she has been able to work alongside two of her biggest mentors.
Tina credits her General Managers Sandy and Richard as being her strongest work support system.
“I am truly blessed to be in this position and honored to work alongside [Sandy and Richard],” Bible said. “I have a great kitchen department that has been with me since I first started and never ceases to amaze me with how they can adapt to change, growth, and new ideas. As I learned at culinary school, there’s not a great chef without a great team.”
Tina credits her decision to attend The Culinary School of Fort Worth as another reason for her success in the kitchen.
“Attending The Culinary School of Fort Worth was the best choice I could have made to further my education,” Bible said. “The staff was mentors to all of us and provided an outlet for any questions that we might have, worked with us after class hours, and genuinely cared about our education.”
When asked what some of her goals are as head chef, Tina replied that she wants to impart upon her team the lessons that she has learned from her mentors. She wants to train them professionally, encourage them to keep learning, and push them to be the best in their craft.
If Tina can display leadership by providing a positive work environment and demonstrating a dedicated and professional approach to management, then she will feel like she has done her job.
While there are certainly some days that are easier in the kitchen than others, Tina knows that she is in the right field for her and can’t wait to see what lies ahead in her future.
“This profession is a roller coaster of emotions, but I fell in love with those successful nights and seeing the smile on a guest’s face after serving them a beautiful dish,” Bible said.
Written by James Creange.
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THE CULINARY SCHOOL OF FORT WORTH
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