From the NFL to your kitchen, Chef Darian Bryan serves up bold flavors just in time for the holidays

What inspires you to create something new every day?

What inspires me is the fact that I want to be different. My desire to learn pushes me to create new dishes to stay on top of my game. I'm not from this country, and I came here nine years ago, so there's still so much for me to learn.

What is your process when developing a new recipe?

When developing a recipe I think of my audience since I know not everyone is going to like everything I do. With that being said, I love to mix it up. I cook vegan, vegetarian, pescatarian, gluten-free and dairy-free. And God knows I love a good steak!

I also think about the colors. I love to infuse my Jamaican background in most, if not all, of my dishes. If it's not the colors, it's the flavors. People eat with their eyes, so presentation is a big part of what I do.

Lastly, the flavor profile. My Jamaican background explains why I love bold flavors. I often taste as I go to make sure I'm getting exactly the flavor I'm looking for.

What is your favorite type of cuisine to cook, and why?

My favorite type of cuisine has to be French! I just love the techniques of creating French recipes and the rich and bold flavors of the dishes, but I can cook any cuisine out there.

What can our readers expect to find in any one of your recipes? In other words, what makes your recipes unique?

As stated above, I'm not here to reinvent the wheel, but I am taking a fresh twist on it. My recipes and cooking style are unique because I guide you step by step with clear directions that make you want to cook every day. You can hear my voice in my recipes when reading them.

Don't believe me? Reach out to me. Find me at @chefdarianbryan on Instagram and I'll give you a copy of my e-book. I make cooking even more fun.

Tell us a little about the recipes you developed for Feast and Field.

To start off, I’ll show you how to make a pecan and herb-crusted prime rib from Linz Meat. Oh yeah, we are eating like kings over here. I've also made a crème Brule French toast which is inspired by my love for French cooking.

I’ll show you how to make classic candied yams with marshmallows on top, a dish I make every Christmas and Thanksgiving that’s always a crowd pleaser. My kids love it!  

I also made prosciutto-wrapped dates stuffed with blue cheese using Volpi prosciutto. To be honest with y'all, I was eating that prosciutto all throughout the shoot, so be sure to check out the video. I also show you how to make a charcuterie spread using Volpi cured meats and prosciutto.

Lastly, I’ll show you how to make something that's close to my heart growing up in Jamaica: a Sorrel cocktail. This is something we have every Christmas in Jamaica and I can’t wait to share it with you guys.

Any tips or advice for home cooks who may just be starting out?

My advice to home cooks is to be patient. Cooking is an art that takes time, and using the proper techniques can take you a long way. Invest in good equipment such as pots and knives. Trust me, it makes a world of difference.

You’ve also got to be organized. This makes cooking way more fun. In the culinary world we call this "Mise en Place," which translates to mess in place.

When cooking at home, get everyone involved. Kids love to get their hands into something. Trust me, I have two. 

I've turned so many home cooks and people who believe that they couldn't do it into great cooks. That's something I can probably say that I was blessed with — a talent to teach. I hope you all enjoy these recipe videos. See you soon.

One love, stay strong.

Thank you, chef!

Be sure to check out chef Bryan’s festive dishes every Wednesday, exclusive on feastandfield.net starting November 10.