We were lucky to catch up with Chef Rae Stelly recently and have shared our conversation below.
Chef Rae, looking forward to hearing all of your stories today. It’s always helpful to hear about times when someone’s had to take a risk – how did they think through the decision, why did they take the risk, and what ended up happening. We’d love to hear about a risk you’ve taken.
It was 2018 and my program at the time had come to a hault and I vividly remember a conversation with my Grandma Kriss (Maternal), and she said, “You just have to work for yourself, working for someone else is not meant for you”. During that conversation she offered to purchase me a food truck, I run it and she remain as a silent partner even after she receive the cost of the truck back. We opened briefly and have been shut down ever since Pre Covid due to mechanical issues and unreliable mechanics. I still have the food truck and I refuse to sell it because it was my dream and the dream my grandmother saw for me. I have been rebuilding the business and have now found a way to phase my food truck into that plan. I have spent $40,009 so far on the truck from purchasing equipment, maintenance, and the cost of the truck. Soon I will have Beyond the Fork at Heniscity Farm and can truly focus on the food truck day to day. That risk turned into reward, as I paid the truck off two years ago. The truck is my ticket to the future of the rest of my life that I plan to spend birthing restaurant concepts, including my restaurant idea Nana’s.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers
I started cooking when I was 3, but went to culinary school in 2014 and again in 2018 to become a high school culinary teacher. I am originally from Oakland, California and have lived in Tennessee 17 years. I specialize in private catering and events but also offer consulting services and do brand segments. I am certified to teach ServSafe Manager, Food Handler, Manage First, and soon will offer ABC permitting. I am CPR and OSHA 10 certified as well and have 3 degrees between a bachelors in English, Masters in HR Management, and an Associates in Culinary. I am also presently in a post baccalaureate program studying Global Health and minoring in Sustainability. I am the director and founder of a non-profit Agri-Core, we focus on food insecurity and inaccess and providing nutritional education. This year I am competing in the European Culinary World Cup.
Any stories or insights that might help us understand how you’ve built such a strong reputation?
Partnering with organizations that share my same passions, mission, and pillars (Food, Education, and Health).
Can you open up about how you funded your business?
When I first started Rae’s Cuisine I was 6 months out of undergrad and had just started working at Verizon Wireless in Franklin, TN I was hustling by selling plates, going to conventions and setting up booths, offering tastings at no cost to obtain clients and working with every organization that had a kitchen, no seriously. It has been 10 years since I started the business and now I just do these events further and fewer in between.
Contact Info:
- Website: Www.chefraecooks.com
- Instagram: Www.instagram.com/chefraecooks
- Facebook: Www.facebook.com/chefraecooks
- Linkedin: www.linkedin.com/in/chefraecooks/
- Twitter: Www.twitter.com/chefraecooks
- Youtube: https://m.youtube.com/channel/UCixKMah-B2k2OorlSs4sm0w
- Yelp: https://m.yelp.com/biz/chef-rae-nashville
Image Credits
@Superamaphotography on social media