Alright – so today we’ve got the honor of introducing you to Courtney Beavers. We think you’ll enjoy our conversation, we’ve shared it below.

Courtney, thanks for joining us, excited to have you contributing your stories and insights. Let’s start with the story of your mission. What should we know?

Growing up I learned that while many of the cultural foods that important to the Black communities are quite flavorful, they are not always nutritious. Our mission at Crafted By 213 is to provide access to high-quality and nourishing food to underserved communities. We believe that everyone deserves access to fresh and nutritious food, regardless of their income or geographic location. We are committed to sourcing organic, and sustainable ingredients and using them to create delicious and affordable meals that are accessible to all. We partner frequently with the Compton Community Garden to help educate about and utilize local resources. We believe that by providing healthy food options to underserved communities, we can help improve their overall health and well-being, and ultimately contribute to the betterment of society as a whole.

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’ve been in the culinary industry for most of my life. Seriously, my first “job” at 8 years old was setting up chafing dishes for a family friend’s catering company. This naturally led me to the quick service industry as a teen and young adult. It was during my young adult years that I enrolled in culinary school. At the time, I was homeless in the streets of Hollywood and my only prospects were culinary school or the Army. I’m very grateful I chose the former. It gave me a lifelong and universal tool that I continue to utilize.

I made it my mission to gain experience in every aspect of the industry. A decision that has really paid off. I began to notice the differences in different kitchens and establishments, from management to menus and I knew I needed to be different. I feel I’m the last of the old guard. When chefs used to yell and throw plates. While it did forge me into the chef that I am today, that style of teaching was never conducive to the daily mental health of the kitchen staff. I adopt the principle of Each One Teach One. Instead of getting upset over an employee or colleague not knowing something, take the time to teach them then everyone will be on the same page. I started 213 Ramen and the eventual Craftedby213 to further those goals. By connecting with local gardens like The Compton Community Garden, I’ve been able to educate communities of color and beyond about healthier yet flavorful food options.

Through pop-ups and catering the brand grew, now Craftedby213 offers the aforementioned services as well as private dinner/chef services, restaurant consulting, and my personal favorite Crafted Culinary Classes via Zoom.

How’d you build such a strong reputation within your market?

Early on a mentor once told me “Remember the client isn’t investing in the product, they’re investing in you.” What is it that makes me you unique in your field of business? You don’t always have to reinvent the wheel but make sure that whatever you’re doing, you’re doing it consistently and well. Another mantra I live by when dealing with my business projects is “Difficult takes a day, and Impossible takes a week.” It has trained me to work past whatever barriers may be tripping me up at the time. As the old adage goes “If there’s a will there is a way”.

Have you ever had to pivot?

As we all know the Pandemic effected the restaurant industry hard. My main avenue for sales (pop-ups and art markets) had become imposible to do. There was a genuine fear to step outside to get your favorite meals. I quickly figured, if they can’t come to me then I’ll go them. I did this in two parts: First was the explosion of my private chef services. I began to offer chef table experiences for two, and soon after I started to book celebrity clientele such as P. Diddy and Thomas Bryant, formerly of the Los Angeles Lakers.

For the second half of my plan, noticed the huge influx of home cooks and bakers. And while valiant efforts were made, there were many who had no clue about how to function in their kitchens, so I started offering Zoom classes. From personal to corporate clients I was able to reach more homes than ever! Soon we began to open the world back, and I’m blessed to say my family and business managed to stay afloat.      

Contact Info:

• Instagram: @thekitchenjedi
• Twitter: @thekitchenjedi
• Yelp: Crafted By 213

Image Credits
@behindthelensmedia @iironic