We’re excited to introduce you to the always interesting and insightful Chef Rae Stelly. We hope you’ll enjoy our conversation with Chef Rae below.
Hi Chef Rae , thanks for joining us today. Let’s talk legacy – what sort of legacy do you hope to build?
I feel like I’ve reached a level in life and in my career, where people are like Wow you are really doing it, I see you. Oftentimes, I question whatever it is that I am doing because it may seem like I take many paths but those many paths always lead me to where I intend to meet—the goal(s). I hope that my community sees my impact and the difference I am trying to make. I hope to be remembered as someone who encouraged and pushed others to meet their full potential and that inspired others through my own initiatives.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
As a chef, I specialize in catering and events. I became well-known when I first started meal prepping and doing local cooking classes. I am always finding ways to be “more than a chef”. I also am an instructor/proctor for ServSafe Manager, Food Handler, Manage First, and TABC Alcohol Certification via National Restaurant Association. I offer business consulting to other businesses and teach people how to obtain and utilize business credit. I do brand segments on radio, TV, and syndicated podcasts—last year I did at least 20 brand segments to promote myself and other well-known brands.
Can you tell us about a time you’ve had to pivot?
This year I began to pivot in my career and decided to focus more on brand segments and recording. Brand segments give me a wider and more consistent audience reach. I can speak to 165,000 people all the way up to 1.5 million people at once, in a completely different market. I created a kitchen studio so I wouldn’t have to do a lot of moving with all of my food and supplies every time.
In addition to this I wanted to capture my journey to motherhood, so now that I am going through IVF—I created a daycare so that I can plan to be with my kid through those first years of his/her development. Along with that I plan to release baby food and meal prep for kids—focused on nutritional living. The baby will be here sometime late next year, as my embryo reimplantation is planned.
Can you open up about how you funded your business?
I feel like I am always funding my business, there is always something that I need to purchase. I began driving for Uber and Lyft 8 years ago, and realized that I was doing really well, and so I invest it back into the business. My grandma also invested in me and purchased my food truck outright and I paid her $1000/month for 2 years. Without her loan, that dream would probably never be realized. Although, I put it on the back burner for NOW—I get closer to realizing that dream and know that when it happens it’ll be right on time. I’ve also gotten grants and even took out an SBA Loan during the pandemic..
Contact Info:
- Website: Www.chefraecooks.com
- Instagram: @chefraecooks
- Facebook: @chefraecooks
- Linkedin: www.linkedin.com/in/chefraecooks/
- Twitter: @chefraecooks
- Youtube: @chefraecooks6964
- Yelp: Chef Rae
Image Credits
Pics with a logo or watermark should just be one—@Superamaphotography