Chef Vaughn Trannon graduated from Nicholls State University in 2003. Trannon says that he always had a passion for food an cooking, but that he wanted to go to culinary school to learn the fundamentals and history of Culinary Arts.
Over the years Trannon has learned from culinary legends such as Wolfgang Puck, Frank Brunacci, and the late Jamie Shannon. Trannon says that he believes his interest in becoming a personal chef spurred from his time at the Ritz Carlton. He says that this is where he first fell in love with culinary arts and the close relationship that he built with customers. Trannon currently runs a bakery in Las Vegas called TC Treats and has his own brand of chef luggage.
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Q: What is your current job like?
A: Currently, I am an Executive Private Chef. I have traveled around the world to cook for dignitaries, CEOs of Fortune 100 companies, athletes, and celebrities. I plan all dinners and events at their home and other international locations. During these events, I am responsible for creating menus based on their dietary needs. Because of my success over the past 15 years, I was able to fund my own culinary luggage company and bakery as well.
Q: How do you see your company progressing over the next 5 years?
A: Just recently in the past 4 years, I opened up a wholesale bakery which provides sweet treats to entities on the Las Vegas “Strip.” I continue to broaden my brand and I am exploring owning a restaurant.
Q: What is your favorite project that you have worked on so far?
A: I have enjoyed creating my luggage line for chefs. I started the company, designed the product, obtained the patent and started selling. I get great feedback from people who have ordered the bags. I have enjoyed turning an idea into a tangible, profitable company that sells products around the world.
Q: How important do you think that culinary school was to your success?
A: I think that culinary school was extremely important to my success. I had the passion for food, but culinary school gave me the knowledge, terminology and understanding to turn that passion into a fulfilling career. Being in an environment with like-minded people was a great opportunity to explore creativity in a group setting.
Q: What advice would you like to share with young culinarians?
A: Find a mentor and don’t put yourself in a box. Try to learn as much about as many different things as possible. Meaning that just because you have a passion for the savory elements doesn’t mean you can’t be great at pastries as well. Passion is passion.
