The viral food critic on BBQ hot takes, social media impact, and why pulled pork just doesn’t cut it.
Mr. Chimetime, born Rashad, has turned food reviews into a cultural movement. As a social media influencer and food critic, he rose to fame not just for his honest, no-frills commentary but for his mission-driven approach to dining. With millions of followers across platforms, Chimetime isn’t just chasing views—he’s reviving restaurants, challenging culinary norms, and giving back with heart. Whether he’s slamming pulled pork or highlighting hidden gems, one thing remains consistent: he’s always real.
A Leap of Faith and a Plate of Purpose
How did your journey as a food critic begin?
It all started casually in 2020. I picked up a camera and began filming during my time off from Verizon, where I was working full-time. When the pandemic hit, I leaned into content creation more seriously—boosting my videos through Facebook ads and showcasing small restaurants that were still open but struggling. Eventually, I had to choose between returning to a $45,000 job or betting on myself. I chose the latter, and haven’t looked back since.
Rating Plates, Not Feelings
You’re known for being brutally honest. Have you ever given a perfect 10?
Nope—and probably never will. A perfect 10 implies perfection, and no restaurant gets it all right. That standard keeps me grounded and my reviews fair. Great food? Sure. But flawless? That’s another story.
What city surprised you the most with its food scene?
Detroit. People don’t talk enough about its vibrant food culture. The pizza scene especially blew me away. Las Vegas also has incredible, underrated cuisine—far beyond its party rep.
Barbecue Battles and Bold Takes
You specialize in barbecue. What’s an unpopular opinion that gets people heated?
Pulled pork is overrated. I know that’ll upset people, but to me, it’s the most flavorless option out there. I prefer brisket or pulled turkey if it’s done right. North Carolina has some standouts, but overall, pulled pork just isn’t it.
Top barbecue city in 2025?
Dallas, hands down. Cadillac Barbecue and Terry Black’s are top-tier. Memphis and St. Louis? Not so much. That’ll probably stir the pot—but that’s my truth.
Food, Tech, and Finding Purpose
You studied tech. Has that helped shape your brand?
Surprisingly, not directly. I went to school for tech but never got hired—at least not for anything worthwhile. The offers were lowball, and that rejection became fuel. Doing food content is something I love, and the motivation from those setbacks drives everything I do now.
How do you pick the cities and restaurants you review?
I comb through comments, DMs, and emails. Then I research each place, because people are often emotionally attached to spots that aren’t necessarily good. I try to balance crowd requests with my own exploration, and I track everything on my iPad and through social media tools.
Impact Beyond the Plate
What was a defining moment when you saw your influence in real time?
Red Rice in Atlanta. After my review, the line wrapped around the block. That’s when it hit me: social media can be powerful when used for good.
You’ve also given back in big ways. Why is that important to you?
Millions of people follow me, most of whom I’ll never meet. But they’ve put me in a position where I’ll never have to worry again—and I owe them for that. Giving back is my way of saying thanks. Whether it’s tipping servers, helping hurricane victims, or surprising people in need, it’s about community, not clout.
Authenticity Always Wins
With such a massive following, how do you stay grounded and authentic?
I stay honest. I don’t take money from restaurants because I never want to compromise my reviews. Plenty of creators are paid to say what they say—I’m not one of them. I want my content to come from a place of truth, not checks.
Have you ever received backlash?
Absolutely. I’ve been cussed out and even threatened for my reviews. But I’m not out to hurt anyone—just to tell the truth. I’m for the people. Always have been, always will be.
Looking Ahead: Legacy and What’s Next
What’s next for Mr. Chimetime?
I’m launching a cooking competition show. Viewers can enter by tagging me in cooking videos, and I’ll choose winners for cash prizes. Eventually, I want to host live in-person cook-offs with bigger stakes. I’m putting my own money into this because I believe in it.
What’s your legacy?
I want to be remembered as honest. Someone who didn’t bend for money or clout, but uplifted communities, told the truth, and kept it real. I want to be known as a person who used influence to help, not hype.
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