We’re excited to introduce you to the always interesting and insightful Breianna Bass. We hope you’ll enjoy our conversation with Breianna below.

Breianna, looking forward to hearing all of your stories today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

For as long as I can remember, creating things has always ben a passion of mine. I enjoyed doing art, class projects, or anything that involved my hands. So once I became a preteen I started making food for myself and obsessing over every show on food network. I always felt that one day I would be one of the rotating Chef on food network, but I know I had to do the work. Once I got through high school and a little adulting I attended culinary school while i worked for local chefs and restaurant in the city of Memphis. Once I graduated culinary school in 2015, I started my own business called culinary junky where I blogged about my culinary journey in the city and I sold homemade pizzas and cheesecakes. People supported me wayyyy more than I thought they would. Fast forward to 2019 when the pandemic, I was a thriving entrepreneur to maybe having to pause business. Instead I had to figure out a way to pivot so I turned my small catering business into a private dining in home experience. People still wanted to celebrate their loved ones but in an intimate way and I was here for it! And in 2019 I made the most finically than I have since I started business in 2014 to where now intimate is my niche. So since the age of 11 I manifested my idea of being a chef into execution by still being in business and thriving for nine years.

Breianna, 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 name is Breianna Bass!! I am a bomb wife to a king, an amazing mother to my two piece, and I am born and raised in Memphis, TN. I became a certified Chef in 2015 graduating from culinary school with honors. I started working with a local Chef in the city that held a major impact on me really taking the steps to go to culinary school. Desmond Robinson of D’ Arthur’s catering always showed a certain type of grace in his business that I wanted to carry with me on my journey. As I became a thriving business owner I took myself through the ropes with a lot of training, jobs, tears, self doubt and sleepless nights. Those things are the reasons I wake up everyday to create the perfect menus and experiences for people. I am a local private chef that specialize in creating intimate dining experiences in your home. I come to you and bring all ingredients to prepare your meals right in your kitchen. My business is special because it is custom to fit everyones needs. I enjoy creating just us experiences for people because I pay attention to people needs and details when planning a romantic or family night in.

Where do you think you get most of your clients from?

The best source for cliental for me has been word of mouth and google. I invested time in getting google reviews from family, clients, and friends. I post pictures and videos often. So with doing those things it has landed me a lot of opportunities from quality locals and people out of state visiting Memphis.

Can you tell us the story behind how you met your business partner?

My business partner is my high school best friend turned husband lol. As teenagers we developed an amazing friendship along the years that led us to being each other business accountability partners to becoming partners of each others businesses. We balance each others business out because we know how we have grown and what we can work on.

Contact Info:

• Website: chefbrebass.com
• Instagram: https://www.instagram.com/chef_brebass/
• Facebook: https://www.facebook.com/BreEats

Image Credits
Lori Parrish ( Memphis mom co)