We caught up with the brilliant and insightful Marshelle George a few weeks ago and have shared our conversation below.
Marshelle, looking forward to hearing all of your stories today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.
My first initial risk that I ever took was executing all that I had in mind when it came to ‘Shelle’s Kitchen’. I envisioned many people harvesting with love about my food. People already loved all the simple dishes I could make when I would host small gatherings, and holidays etc. When I thought of “Shelle’s Kitchen” I thought of many things, but I wanted my name to stand out. The only way my name was going to stand out was for me to bring something different to San Diego when it came to food. When you think of the number of Soul Food/ Creole Restaurants in San Diego it’s really little to none. Given the fact I grew up on Soul Food, and Creole Foods . My parents are from Texas, and Louisiana so these type of foods were cooked in our home on a regular basis. I chose to bring the “Southern Food Hospitality” to San Diego. Giving dishes that I was raised off, and also making twist to my own dishes. It was a risk that I took, because I had seen so many Soul Food Restaurants get shut down, and also fail in general. I knew I would be great at what I was doing, I just didn’t know how great.
Marshelle, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
My story began when I was about five years old. I was a little girl who was eager to learn all of my family’s great recipes to certain dishes. I was like a sponge always in the kitchen with my grandmother Ms. Annie Mae, Father (Raymond George, Mother (Angel George), or my loving Auntie (Shirley Payne). As I got older I enrolled in the restaurant service at the high school I was attending by the name of Mount Miguel High School. There you were taught all you needed to know to be prosper as a Head Chef, Sous Chef, Baker, and etc. I then started cooking for my family, and friends doing tasting of specific dishes when I would host parties. Everyone always said, “I would do very well in the Culinary Field”. That has given me a drive to always try new things. I enjoy the feedback I get, and also seeing people fellowship, and enjoy the creations I come up with, with food. The name “Shelle’s Kitchen” came from literally cooking in my own kitchen. I have catered all sorts of different type of events from Weddings, Christenings, Baby Shower’s, Retirement Parties, and so much more. I have also been honored to cook, and sell my own menu out of different clubs in Downtown, San Diego.
We’d love to hear the story of how you built up your social media audience?
Posting quality pictures, and videos that you think is appealing to your audience. Social media is constantly advancing, so just staying in sync with the latest trends, posting on all social media platforms, and overall being consistent. There’s not much to it just make sure you DON”T give up.
We’d love to hear a story of resilience from your journey.
I won’t speak deeply about the life changing moments I have had however, I have had some real moments. All in all I would always get back to business. “Shelle’s Kitchen” is my baby, and forever will be my baby. Every time something drastic in my life happens I give myself time to be present in that moment, and feel all the emotions I need to in the moment; but when I get back to business I always have a different drive in me. A drive that pushes me to be better in many different ways.
Contact Info:
- Website: shelleskitchensd.com
- Instagram: https://www.instagram.com/shelleskitchen/?hl=en