We caught up with the brilliant and insightful Chef Kia a few weeks ago and have shared our conversation below.
Chef Kia, 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.
I believe my biggest risk was me choosing to go against the grain of what my parents and brother as far as going to a traditional college. I chose not go to a 4 year school, simply because it didn’t excite me, the thought of it never made me feel passionate, and I chose to go a college that offered me a skill/trade, and I could become certified so I could be able to charge people for my knowledge. At Le Cordon Bleu, the kitchen is literally your classroom, and I enjoyed that.
I chose to go to LCB as a single mother, working full time nights and weekends… during the weekday I went to class. I didn’t even have a car. I really just had determination and GUTS.
My brother was and still is my strongest support system. I use to live on the North side of Atlanta, and my college was on the East side of Atlanta. He use to drop me off at the park and ride every morning, I’d ride the bus all the way to the Marta train station — because where I’m from there is no MARTA. I’d ride out there on the train, would have to catch the bus after that to get to the college, and after school, do it all over again to go home… He’d pick my daughter up from daycare and drop me off to work. It was a blessing really God-ordained when I look back on it now. Because my father supported me becoming a chef and because my brother invested in me so much I feel like I owe them both to become one of the best.
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?
For the people who didn’t catch my first article, my name is Chef Kia. I am from Lawrenceville, GA and I am 32 years old. I am a God-fearing woman first off. I am a Certified Chef, a Published Author, a proud mother, autism advocate, and cooking is what I do. I offer catering services for small and large parties. I also offer meal prep for people with specific dietary needs or restrictions. I became a Certified Chef in 2013, under Chef Shular, at Le Cordon Bleu College of Culinary Arts in Tucker, GA. I just want people to know when they book me for a service, you’re going to taste the love in the food, and the customer service will match, I go above and beyond for each client because the goal is client retention and becoming a household name so that every occasion for your family, I will be the first call. When I say every occasion, I mean every occasion— from kid & adult parties, to Super Bowl parties, to anniversaries and date nights to the repass’s. I want to be THAT trusted chef.
Do you have any insights you can share related to maintaining high team morale?
I went to this Prophetic Church many years ago called Daystar, and when I went there this particular experience, I was told that I am the secret weapon for God’s kingdom. In that moment, I didn’t understand what it meant. As the years go by, it’s something I live by daily, I want my life to be a reflection of God’s grace and mercy on my life. I truly feel like that means I value the janitor the same exact way I value the CEO, neither are superior in my eyes, they are equal. I think that’s the key for maintaining a high morale for your business and with everyone you come in contact with. The advice I have? Treat everyone with respect, kindness, never assume what someone is willing to pay for, never assume that you are higher than the next person. Good business starts with good people.
Any insights you can share with us about how you built up your social media presence?
I was apart of a network marketing company and had social media training from some of the best. I just applied what I learned from the company to my business, same as I have done when I worked for restaurants. Small tidbits such as, not posting online when you’re upset or having a rough day because it takes the focus off the business. Great lighting. Finding your audience by way of hashtags and engagements. Posting often with call to action words, such as “Book Now, Click the Link, etc” going live and offering promotions all of these things are golden.
Another nugget for building your social media presence is to find people that you inspire to be like… and block, ignore, remove the mess off your timeline that’s distracting you from your goals. I social media sweep twice a week. Any profiles that don’t serve me, gone, anything that makes me feel inadequate or less than, gone, anything that’s going to disrupt my nervous system, such as news blogs, controversial profiles, etc. has to go. You are what you eat. You are what you feed yourself.
Contact Info:
- Website: https://linktr.ee/Kiagrew24?utm_source=linktree_profile_share<sid=303d7104-96af-4dd7-be76-3a36d8b8fb21
- Instagram: https://www.instagram.com/genesismealprep_catering?igsh=ZDc5cGl2anVoZzAx&utm_source=qr
