I originally got started cooking in my own kitchen for my children. Posting the meals on social media, I was asked if I sold dinners? It started from there. I began by cooking to raise money for my sons college tuition and never stopped. I also started working for Yale University as a casual and grew to a Third cook Position. Studying under fellow peers and chefs I developed my skill. I found that I love to cook and nothing would stop me. During Covid, I really began my journey in entrepreneurship through the incubator program with cityseed and collab ct. the rest is history.

As I develop my skill I take on learnings from all cultures. I absolutely love Caribbean food and began with this cuisine. My father did teach me how to make baked Mac n Chz but from his recipe I made my own. I do have roots in the Caribbean from Trinidad and also Native American roots (Shinnecock Indian). With that being said I plan on developing my own spin on some of these cuisines very soon. With the knowledge I have now I can understand what goes into a great recipe and development of one.

When I think of Black History, I think of Strength, Power, and Ambition. There’s still a long hard road ahead and all 3 of these words and their meanings are very important to me. I feel this is my journey and what I must do to keep the road clear and open for others like me and the future. I love to cook and I put love into my food. Just having people say that my food tastes good makes me feel good.

Being a Black Chef is very challenging at times when it comes to the profession. Most chefs are not of my descent but through some of my studies I’ve found that Blacks have been very influential in many cooking styles and techniques.