Charles Edwin Redway, affectionately known as “E Dubble,” is a top Los Angeles based chef, who at the age of 31, has achieved a long list of accomplishments. From studying at renowned Le Cordon Bleu in London to starting his own catering company and delivering memorable culinary experiences for high-profile clients, when you ask the popular chef about his impressive resume, he humbly replies, “I’m just a chef.” It’s this outlook that helps Chef E Dubble stay focused, because as he says “no matter how successful you are to other people, there’s always another goal for yourself.” Ambitions of “taking over the world one taste bud at a time,” and “setting the bar high for food,” are only small pieces of the pie. His passion for mentoring youth and volunteering for organizations such as the Alzheimer’s Association, Black Women for Wellness, Halle Berry’s domestic violence intervention program, and feeding 4,000 homeless persons at Jamie Masada’s Laugh Factory in Hollywood remain some of his most proudest moments. Read our interview with Chef E Dubble to not only discover why some of today’s hottest athletes and entertainers call on him when they want the best, but also get tips on healthy eating including a must-try recipe the chef himself!
BFT: You trained at Le Cordon Bleu in London, which is a world-renowned program, so what was that experience like for you?
E Dubble: It was an amazing experience. That was in 2001. I was able to go out there and start my culinary education while I was still in high school. I took a three-week course out there and that kind of got the ball rolling. But just to be able to be in another country and to vibe with a different quality of people and experience all that good food alone was just an amazing experience. Working with the chefs at Le Cordon Bleu and learning new techniques at such a young age, I think I was 17 at the time, is something that I’ll never take for granted. And even as I got older, I don’t think I fully valued it until maybe about five years ago – but at the time you’re just going through the motions, riding through the 13-hour plane ride and it’s just something that you’re living right then at that time. But as you get older you really value and see the importance of that opportunity and just realize that young youth from the inner city usually don’t get those types of opportunities. So, I’m just really blessed and thankful.
BFT: As you mentioned, food has taken you a lot of places and you’ve met and worked with a lot of cool people. So, who were some celebrities that you have cooked for?
E Dubble: It’s funny, I’m glad that you asked me that question because I always have trouble remembering who I cooked for. It’s been so many people, whether it was through a private job or pop-ups that we’ve done in the past. And we’ve had such good support from the people and when I say the people, [I mean] everyday people that support our pop-ups and support the catering company and the private chef service. So, that kind of helped develop the celebrity brand. But just to name a few people, I would say Brandon Jennings was one of my favorite clients; James Harding; I was able to prepare food for Halle Berry, Carmelo and La La Anthony, T-Pain, LisaRaye, Kevin Hart, Drake . . . That’s just a few.
BFT: Do you have any favorites that you’re willing to share?
E Dubble: All my clients are pretty much my favorite. I don’t think I separate that line on who’s who, but if I had to choose, because I know this is what you want [laughs], one of my favorites would definitely be Brandon Jennings because we developed such a real friendship and kind of a brother relationship. He’s always been really supportive. He just stepped out on a limb and had faith in me as a chef. He attended a few of my events. I never let him pay when he came to any of my events, but I told him if he did have a use for a chef to go ahead and send for me. And he was a man of his word. LisaRaye is very supportive. All my clients are great; they’re all great so I hate to select anybody out.
BFT: Now as someone who can essentially cook anything, has this gift for cooking ever become a curse on your waistline?
E Dubble: I think I’ve been my own guinea pig. And what I mean by that is because I’ve had not a really extensive career, but I’m 15 years in what I’ve been doing as a chef. So, I think you go through stages when you’re really excited to eat everything, so that definitely had an effect on my waistline and jean size, but then in furthering my career I also learned discipline. Realizing that in order to have a long career, and let’s just say, a longevity in life, you have to watch what you’re eating. You have to be disciplined even if you are cooking things that the client might request or their crowd pleasures. So, I’ve been through the battle, I’ve lost a lot of weight. I was the heavy chef [now] I’m healthy.
BFT: Now, you mentioned that you lost a lot of weight, so tell us a little bit about your health and fitness journey.
E Dubble: Through cooking for my clients I’ve also been blessed to be able to cook for myself. [Doing] meal plans for some of our athletic clients and our entertainment industry clients you have to do your research on ingredients and what they do for your body and how they break down. [For example], having antioxidants, staying on your berries and your deep dark color fruits and vegetables that give the body the things that it actually needs to reproduce and heal and to keep your body moving. The journey has been hard. But anything you want to do in life, you can do it; you just really have to make up your mind. For myself, once I make up my mind that I want to accomplish something, it’s as good as done.
At one point I remember being I remember being 237 pounds and I got down to about 214 pounds. I was like, “Wow! This is a whole new kind of living experience.” And once you taste that you want to keep that going. But it’s definitely hard, but you do want to keep that going. I remember I used to eat heavy meals and eat late at night and then you go to sleep and then that sits on your stomach and it’s really not good for you. But you have to just have self-control and realize, “All right, I’m going to go out, I’m going to be hungry, so what can I do?” One thing I remember that I used to do was get a bowl of Special K and I hated almond milk but I realized that I had to change certain things that would help my health. So, there are little minor adjustments. If you like certain things, there might be a healthier solution for it and you just have to make it happen.
At the end of the day you just have to make it happen and I know I’ve done that.What I like to tell people is just take it one day at a time. That’s it. A lot of times in anything in life, we start it and when we start it we see the finish line right away and that’s not the reality of things. The reality is, it’s going to be a process and you really just have to take it one day at a time. Instead of having a heavy breakfast, let me have fruit, egg whites and sausage. You don’t have to cut everything out. It’s not realistic to go cold turkey with changing your diet. We can make so many excuses for ourselves, and that’s really where it starts. It starts with us. Inside. Individually. So, I would say, take it one day at a time and just write down things that you want to change.
Head over to the next page as Chef E Dubble takes us shopping and cooks up a healthy meal packed with flavor for under $10. Recipe included!