Rolland Judd

Photo of Rolland Judd
Follow
Location
Grand Junction, Colorado
School
Boise State University
Expertise
Indian Cuisine, Kitchen Gadgets, Cooking Hacks
  • Rolland is a culinary professional with over fifteen years of experience.
  • He trained through the Global Chef program where he learned about unique food and food preparation techniques from chefs in countries such as China, Jamaica, Vietnam, Sweden, Finland, and more.
  • Rolland also specially trained in cooking Indian cuisine by acclaimed chefs Naveen Anchanta and Ragid Jaggi.

Experience

Rolland worked as a professional in the culinary industry for over fifteen years. After getting his feet wet as a line cook, he traveled to the East Coast where he assumed managerial roles, accelerated his food education, and, for the first time in his life, tasted fresh ocean fare. Once he'd had his fill of fresh seafood, Rolland migrated inland to landlocked Colorado where he worked in various culinary establishments, from time-tested community staples to brand-new endeavors sparked from the dreams of aspiring restaurateurs. After staying strong in the culinary world through 2020, Rolland moved to beautiful Palisade wine country where he decided it was time to hang up the apron and trade the knife for a pen, utilizing his skills with the written word to write about his culinary journey and knowledge.

Education

Rolland has a bachelor's degree in English from Boise State University.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Rolland Judd

Back
Next