We caught up with the brilliant and insightful Chef Karriem a few weeks ago and have shared our conversation below.

Alright, Chef Karriem thanks for taking the time to share your stories and insights with us today. So, one thing many business owners consider is donating a percentage of sales or profits to an organization or cause. We’d love to hear your thoughts and the story behind how and why you chose the cause or organization you donate to.

At Karriem’s Catering we donate thousands of meals annually to families in need. We take pride and servicing our community and supporting local charities, nonprofits and food banks.

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

My name is Chef Karriem and I am the Executive Chef/Owner of Karriem’s Catering. I’ve always had a love for food and the kitchen so I began cooking as soon as I could reach the stove, thanks to my mother and grandmother, who taught me the basics in the kitchen. As an adult, I began working in prominent restaurants throughout the metroplex and learned the business hands on. To further my career and my education I was accepted into Tarrant County Colleges Culinary Program Where I trained under Executive Chef Warner and Executive Pastry Chef Allison who gave me the polish I needed to elevate my skills and training which help me launch Karriem’s Catering after graduating with a Culinary Degree.

At Karriem’s Catering we specialize in custom catering and can accommodate any dietary need/budget. We also travel nationwide and that is an added bonus for clients on the move. Some of our most prestige’s awards to date are The Quest for Success Award given to 6 of the top Entrepeneur’s in North Texas by Channel 8 and Chase Bank. We also received over 22 awards in the past 5 years and have grown the company to over 200 corporate accounts and still growing with the support of community and community leaders.

What else should we know about how you took your side hustle and scaled it up into what it is today?

My side business was selling fresh fruit, pastry and the occasional plate lunch before work daily. After becoming a regular at local shops around town, someone asked If I could cater their daughter’s wedding and without hesitation I accepted, shortly after, guest in attendance of the wedding called as well as referred me to other people and companies in the community and the business took off.

One of the key milestones was a lunch I catered for the Metropolitan Black Chamber and a Board Member by the name of Jamal Wiliams ask was I a vendor at the college and I said no. He said, ” You should become a vendor”. And I immediately grabbed an application did some navigating and became a vendor with Tarrant County College. That conversation and my action on good advice turned out to be one of the best business decisions I ever made.

What’s been the most effective strategy for growing your clientele?

The most effective strategy for growing our clientele has been dependability, consistency and a strong attention to detail and customer service.

People love our food, but we are constantly referred to new customers because of our dedication to outstanding service.

Contact Info:

• Website: www.chefkarriem.com
• Instagram: https://www.instagram.com/chefkarriem/
• Facebook: https://www.facebook.com/sk.karriem
• Linkedin: https://www.linkedin.com/in/chefkarriem/

Image Credits
Sultan Karriem