How Unidine chef, Tyrece Higdon, found his calling serving others through food
In 2009 while performing on stage, Tyrece Higdon had an epiphany to become a chef. In 2012, he made the decision to enroll in culinary school.
“When I enrolled in culinary school I gave it my all – I worked hard,“ says Ty. “I walked in on crutches at the time and walked out Valedictorian.“
Ty‘s first job was at a fine dining resturant in downtown Memphis, Tennessee. He remembers it clearly as they “made me shave my mustache and beard.“
After a while, Tyrece had the opportunity to enter the world of Senior Living. He was given a job as Chef Manager. He began in Memphis, where he lived, and moved to Texas where he received a lot of support and guidance.
“I did a lot of great things in Texas,“ says Ty. “It was where I realized ‘I can be an executive chef‘.“
By 2018, Ty was on his way and working very hard. But he soon faced an obstacle that changed his life direction.
“When the pandemic struck in 2020, I said, ‘You know, I need to be back around my people,‘ so I moved back to Memphis.
Ty worked in Memphis for two years before deciding to join the Wesley Meadows Dining Team on March 8, 2022.
“I decided it was time for me to keep growing and I ended up in Mississippi,“ he said.
That move turned out the be “one of the greatest decisions of [his] adult life.“
“My journey has been amazing and I look forward to the next chapter in my story,“ says Higdon. But he‘s quick to tell you that “Mississippi is where I‘m gonna end. This is where I want to be.“
Ty enjoys working for the residents at Wesley Meadows and appreciates the camaraderie with his fellow Unidine Dining Team Members as well as the staff at Wesley Meadows.
“The people out here are nothing but love and support,“ he said. “It‘s a good place for me to grow.“
And grow he did, Tyrece is now the Executive Chef Director, which affords him the time to cook the foods he loves, but also spend more time with the residents to discover what they like best.
Ty has been known to come in on his days off and test recipes before introducing them at the community. He works extra hard to ensure each meal time is special and the special days are reminiscent of home.
“Ty has always been a shining light in our community,“ said Wesley Meadows Executive Director, Jamie Cliett. “When you walk in the kitchen you can hear music and singing and laughter. His positive attitude inspires everyone around him. We are blessed to have him here at Wesley Meadows.
Some may know Ty as the “dancing chef“ as he routinely posts videos on social media of him and his team in the kitchen cooking up delights at Wesley Meadows while they sing and dance. The media team at Wesley Meadows enjoys sharing the videos to show off the tasty meal that is being prepared and entice the residents to “eat-up“!
When asked about his job, Ty said that “it isn‘t work when it‘s your passion. I really enjoy it and it is all guided by love.“
“My smile is a part of my daily uniform.“ ~ Executive Chef Tyrece Higdon
PHOTO CAPTION: When the team created AI photos of themselves and what they do, we think they got it right with Ty!
Chef Ty’s Sweet Southern Cornbread Recipe:
- 1 pound of butter
- 1/2 cup of sugar
- 1 cup of milk
- 3 large eggs
- 1/2 teaspoon baking soda
- 2 cups of white corn meal
- 2 cups of all purpose flour
- 1/2 teaspoon of salt.
- Preheat oven to 350o.
Melt butter in pot, whisk in sugar, until smooth, turn off heat. First whisk in milk, then whisk in eggs. Mix all of the dry ingredients together.
Pour liquid mix into dry mix and blend together until all the dry is mixed. A few lumps are fine, then pour batter
into sprayed pan and bake for 30-33 mins…. rub butter on top then cut.
