ABOUT CHANCE’S CHICKEN

“Chance’s Chicken” is not your typical fast-food chicken-shack, so to speak. The food is meant to attract a clientele who want to enjoy recognizable menu selections that are affectionately known as “comfort food.” Most of the ingredients will come from local farms, in support of the popular California “Farm-To-Fork” movement.

The feature dish includes fried chicken pieces with a unique mix of 10 herbs and spices, cast-iron fried, in a special 4-oil blend. The wings are whole and larger than the standard chicken “party” wing, which makes them appealing. There are also no dipping sauces that distract from the flavor of the chicken. The side dishes are unique as well, including gourmet baked beans, creamy macaroni and cheese, collard greens, golden mashed potatoes, rice, corn cobettes, sweet cornbread, and a few other seasonal items – not necessarily “southern” food, just good food for the soul.

CHANCE’S ORIGINS

Growing up in Kahaluu, Hawaii, my mother and cousin taught me how to cook chicken and certain island recipes (like Shoyu Chicken) when I was a child. The passion started early. After relocating to the mainland and during high school, my first job in 1984 was as a restaurant cook in Sea World of San Diego, California. I eventually progressed to become a Food & Beverage Trainer where I trained new employees on the identification and prevention of kitchen health and safety issues. While attending college, I perfected the frying technique in the dormitories at U.C. Berkeley by watching classmates cook using electric skillets, which were popular at the time.

In 1993, I was asked to participate in a fundraising event called “100 Men Who Cook” at the Henry J. Kaiser Convention Center in Oakland, California. Guests were served various foods prepared by 100 African-American men from various segments of the Oakland community who prepared 2 dishes each – one of mine was seasoned whole chicken wings. To my surprise, people immediately gravitated toward my wings, recommended it to others, and it was one of the first courses to run out within 30 minutes. It was then that I knew I was on to something and serving it to the public was an idea that I added to my bucket list.

After over 30 years of corporate Human Resources experience and completing my Executive MBA, I decided to pursue my dream full time. The feedback has been phenomenal, and I am super excited to extend my reach through my catering company, “Chance’s Chicken.” Thank you for your support! Please place your order soon!