BOCA RATON, (Fla). March 04, 2024 – The editorial staff of Club + Resort Chef, a well-known online magazine dedicated to promoting celebrity chefs, took an exclusive short interview with Polo Club's very own Devin D. Cowan.

Cowan is the Executive Pastry Chef & Chocolatier at The Polo Club of Boca Raton, Florida. He has achieved quite a name for himself by overcoming various challenges and industrial stereotypes. He has since inspired chefs of color seeking a bright career in the industry.

The newest taste sensation, Polo Patisserie, introduced by Cowan, has exemplified his commitment to excellence and innovation in culinary arts. His latest achievement offers a unique blend of traditional and modern pastry creations. The novelty marks Cowan's exceptional talent and contribution to the Club's pastry and culinary landscape.

He was asked about his feelings for C + RC's 40 Under 40 honorees achievement, to which he replied that he feels honored to be recognized. He added that pastry and chocolate are something that he enjoys, and achieving an honor on it is a bonus.

His advice to young chefs who want to excel in the industry is to find a mentor who understands both the product and individuals. This is how they will find true growth.

When asked about a personal challenge faced in his career, Cowan explained that he had to work extremely hard when he began his career at 26, with no background in food. Another challenge was his race, which, although not aggressive, limited his chances of breaking into the industry.

He further added that his mentor is the one who taught him everything and made him execute the best ideas. His mentor gave him the courage to show his capabilities to their fullest. He said that he never realized the seriousness of the issue until other chefs of race began contacting Cowan for guidance as they see him as a beacon of inspiration and feel happy for his achievements.

Cowan added that he loves design and flavor when asked about his future goals. He wants to merge his abilities and make himself a brand. "My aesthetic taste is very sharp, along with my ability to recognize quality and assess and point out issues in a flow. I'm a connoisseur of great taste that does it efficiently if that makes sense."

The last question asked was about his inspiration to join the industry. He replied that his ideas expanded with complete freedom while working for Jean-Francois. His mentor showed commitment and dedication with amazing support. It was at this point he saw the treatment to pastry. He felt he received just respect, and that became his motivation.

Read the whole interview: Club & Resort Chef.