Rolland Judd - The Takeout

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

The Big Coleslaw Recall That Landed Consumers In The Hospital (And Claimed A Life)

Lessons from the past can prevent future issues, but this recent coleslaw recall is a reminder that due diligence is recommended when purchasing food items.
By Rolland Judd Read More
Whatever Happened To The Peanut Butter Pump From Shark Tank?

One inventor thought he could win the Sharks of "Shark Tank" over with a pump designed to prevent wasted peanut butter, but did his pitch earn an investment?
By Rolland Judd Read More
Popeyes Fan-Favorite Answer To An Easy Thanksgiving Is Back (And Cheaper In Person)

Popeyes has been a go-to for easy Thanksgiving dinners for years now and this year its back and better than ever. If sticker shock is setting in, go pick it up.
By Rolland Judd Read More
The Sneaky Reason Your Supermarket's Bakery Is Located In The Front Of The Store

Does it smell like fresh-baked bread, and accidentally filling your shopping cart with donuts? Here's why your grocery store bakery is the star of the show.
By Rolland Judd Read More
This Home Depot Storage Gem Whips Your Kitchen Into Shape Fast

Do you have an unruly kitchen that needs to be reorganized? Look no further than this Home Depot item that can sort out your kitchen in no time.
By Rolland Judd Read More
The Best Way To Break Down Tomatoes For Luscious Sauces - No Food Processor Needed

For luscious sauces, breaking down tomatoes effectively is a must. Here's the best way to do it with a common kitchen tool, no food processor needed.
By Rolland Judd Read More
What You Need To Look For When Buying Energy Efficient Kitchen Appliances

Follow our tips when purchasing new and used appliances to ensure that you are getting the most energy efficient choices and recouping your investment.
By Rolland Judd Read More
High Lead Levels Found In Popular Protein Drinks - Here's What You Need To Know

Crushing those reps and loving the gains? Check your macros. Your favorite protein shake could be loaded with much heavier metals than that wire whisking ball.
By Rolland Judd Read More
Redditors Say To Think Twice Before Grabbing A Bag Of Onions At Aldi

Aldi is a great place to shop on a budget without sacrificing too much on quality, but its bag of onions has gotten a bad rap recently with Redditors.
By Rolland Judd Read More
For The Best Fried Okra Stop Slicing It In Circles And Do This Instead

You could be chowing down on the crispiest fried okra, but you're still slicing it in circles. Skip the mushy wheels of sadness and fry awesome okra like this.
By Rolland Judd Read More
For The Most Delicious Fried Chicken, Start With The Main Ingredient

Fried chicken recipes often focus on what you add to the outer coating, but chicken is the primary ingredient. Here's how to pick the best one for the job.
By Rolland Judd Read More
Grill Safer By Properly Cleaning Your Meat Thermometer In Between Uses

If you're using a meat thermometer to ensure your food is done, you're only halfway to avoiding safety issues. You also need to know how to clean it correctly.
By Rolland Judd Read More
Don't Even Bother Buying Expensive Cuts Of Steak For The Slow Cooker

If tempted to put an expensive, prime cut of steak in your slow cooker, we beg you to reconsider. Here's why the pricey beef cuts don't go in there.
By Rolland Judd Read More
Don't Even Hesitate To Send Your Chicken Dish Back At A Restaurant If You Spot This

Don't waste a second in telling your restaurant server about this red flag after cutting into your chicken dinner, as it could indicate a serious health risk.
By Rolland Judd Read More
You Should Always Taste Your Steak Before Adding Sauce To It. Here's Why

For some, sauce complements a steak, while for others, it drowns the flavor. Is there a right way to eat a steak? To answer that question, we turn to an expert.
By Rolland Judd Read More
The Sneaky Reason Restaurant Walls Are Painted Certain Colors

If you've ever been to a McDonald's, you may think that the red-and-yellow color scheme is just a coincidence, but there's a reason for those colors.
By Rolland Judd Read More
Your Kitchen Sponge Is Dirtier Than You May Think — Here's What You Should Use Instead

That sponge you're using to clean your dishes could be a habitat for harmful germs. If you want your kitchen as clean as possible, opt for this tool instead.
By Rolland Judd Read More
The Question Anthony Bourdain Thinks You Should Ask Yourself Before Getting Creative With Burgers

The cheeseburger held a special place in Anthony Bourdain’s heart, which is why he felt it was imperative to ask this question before altering the sandwich.
By Rolland Judd Read More
Why You Should Avoid Ordering Risotto From (Some) Restaurants

Risotto is a regional Norther Italian dish that everyone should try at least once while dining out, but restaurants that take this shortcut should be avoided.
By Rolland Judd Read More
You Can Now Carry Guns In This Florida Grocery Store — Here's What To Know

A popular grocery store chain in Florida has recently announced it will allow its patrons to openly carry firearms in store while shopping. Here's why.
By Rolland Judd Read More
Brine Chicken In This Breakfast Beverage For A Rich Unique Flavor

We asked professional chef Alan Thompson how to get the perfect brine for your chicken. His answer, and the resulting flavor, will surprise you.
By Rolland Judd Read More
This Nifty Knife Cut Makes The Cleanest Slices Of Cake Every Time

Getting a visually stunning piece of cake like one on a baking show can be a challenge, but this clever knife trick might help you cut clean, attractive slices.
By Rolland Judd Read More
Why It's Time To Stop Storing Canned Tuna In The Pantry

Canned tuna's a pantry staple, but if you like to throw together some tuna salad for a quick lunch, it's time to start keeping that tuna in the fridge instead.
By Dennis Lee Read More
Never Put These Meat Cuts In Your Slow Cooker Unless You Like The Taste Of Regret

Your slow cooker is the key to extremely flavorful, slow-braised meat with little effort. However, according to an expert, some cuts are worse off.
By Rolland Judd Read More
The Store-Bought Apple Butter Trick That'll Make Breakfast So Much Tastier

Apple butter over toast or pancakes for breakfast can be a sweet start to the day, but with this tip, you'll want to use the spread for every meal.
By Rolland Judd Read More
KFC Brought Back ''90s Pricing' For One Menu Item — Here's How It Compares To Real '90s Prices

KFC is looking to cash in on the public craving for nostalgia while also catering to customers looking for a sweet deal by bringing back '90s pricing.
By Rolland Judd Read More
For A Boost Of Hydration, Sip This Tea All Summer Instead Of Sodas

An ice cold soda can quench your thirst, but if you really want to hydrate, pour this bright, flavorful tea on the rocks instead of another sugary cola.
By Rolland Judd Read More

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