Alright – so today we’ve got the honor of introducing you to Bobbie Cheri Gobert. We think you’ll enjoy our conversation, we’ve shared it below.

Bobbie Cheri, looking forward to hearing all of your stories today. Was there a defining moment in your professional career? A moment that changed the trajectory of your career?

It all started when I was diagnosed with fibromyalgia years ago. For those who are unfamiliar with the term, in a nutshell it’s your nerves overacting. They send signals to your brain that there’s pain or trauma when there isn’t. It’s a chronic illness and literally all in my head. I felt like a kid trying to convince a parent that they saw a ghost. Thankfully my doctor was great and immediately started testing to get to the bottom of this unfamiliar pain.

Fast forward to her telling me that I would need to permanently be on antidepressants as well as change my lifestyle to manage what we call “flare ups”. I passed on the Big Pharma push and decided to give up dairy and minimize my stress. At the time I was a Grammy nominated songwriter doing what I loved but soon became obsessed with my new dairy-free life. I was reading every label, asking dinner waiters a million questions, as well as looking for dairy free recipes that didn’t make me regret being dairy-free. Unfortunately, I didn’t have much luck with the recipes. I did what I do when I want something that doesn’t exist; I created it myself. In 2019, I launched my cookbook ” Don’t You Dairy”. I created 50 dairy-free and delicious recipes that stand up against any dairy filled dish.

I never thought I would fall in love with cooking the way I did music but here I am. The songwriter turned palate pleaser.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

When asked what I do, I say I’m in hospitality. I make people feel welcome and seen. It’s a skill, untapped by some, that’s transferrable to every industry. Being a songwriter has allowed me to bring cleverness to my culinary art. I believe that whatever comes natural to you is the move. I don’t think that there’s one way to do anything, so looking at what other creatives are doing doesn’t change my vibe. I incorporate inspiration from my surroundings to amply my brands voice but it is in fact my voice. I think what sets me apart from others is I’m okay with not being everybody’s cup of tea. We miss our target shooting at everything that moves. I’m very intentional with my mission, vision, and opportunities.

I am most proud of the fact that I haven’t given up. With my chronic illness, I’m always tired. It’s why doctor’s recommend anti-depressants. It’s why I’m always “running the streets”, as my mom calls it. I don’t let my condition run me. If I did I wouldn’t ever get out of bed.

It took me a while to find my purpose and I sometimes feel like I’m so behind. Whenever I arrive to this feeling, I remember this passage I read years ago. “Sometimes the people with the greatest potential take the longest to find their path because their sensitivity is a double edge sword. It lives at the heart of their brilliance. But it also makes them more susceptible to life’s pains. Good thing we aren’t being penalized for handing in our purpose late. The soul doesn’t know a thing about deadlines.

What do you think helped you build your reputation within your market?

Authenticity and great customer service. Being a small business, we aren’t always granted the same grace that larger companies get. When we make a mistake, we have to be overly accommodating and more interactive. Our business depends on word of mouth and good reviews. I strive for excellence but not perfection. Nothing ever goes as planned with most things. It’s important that we practice humility. I apologize when I drop the ball as opposed to making an excuse. I listen to what my customers are saying and make changes if necessary. These practices are seen and appreciated, as well as helpful to the growth of my brand and reputation.

Other than training/knowledge, what do you think is most helpful for succeeding in your field?

Moving at my own pace. I don’t let the internet rush me. I’m very strategic in everything I do; even the work before I actually get work. I’m a self/ mama taught chef. There are a lot of people, trained or not, that can cook. It really boils down to how you make someone feel. Nobody can do it like me. There is only one me and that’s my ace in the hole. The gag is, this only works when you’re being yourself.

Contact Info:

• Website: https://dontyoudairy.com
• Instagram: @dontyoudairy_
• Facebook: Don’t You Dairy
• Linkedin: Bobbie Cheri
• Yelp: Don’t You Dairy

Image Credits

Pictures of me: Luc’ Richard Photography
Pictures of food: Ezra Thorne