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

Gabrielle, appreciate you joining us today. Can you talk to us about how you learned to do what you do?

Since the age of nine when my mother first allowed me to cook on my own, I have been pursuing art and cooking, “culinary arts”. As most children, my sister and I were constantly asked what we want to be when we grow up. I was one of those kids who knew very early on what I wanted to do and never wavered. My sister, on the other hand, took a bit longer to decide. Neither journey is wrong, as long as you work to develop the skills and knowledge you need to succeed.

Once I got to high school, I became even more sure of my passion for creativity and cooking. I took a class where I was immersed in the field of culinary arts and also began working at a local restaurant. I was simultaneously being reassured that I was on the right path and being provided with rich, hands-on experience before college. It even allowed me to obtain scholarships and fulfill some college pre-requisites.

I then went on to attend Johnson & Wales University in Charlotte, North Carolina. There, I learned discipline, boldness, independent thinking, structure, time management, in addition to honing skills and understanding the culture of my field. I also learned strategies to combat being distracted and to bolster my perseverance. Failure and disappointment are inevitable, but they don’t have to keep you down. You can regain your self-worth – we are all trying to improve and grow daily.

Gabrielle, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I was born and raised in Howard County, Maryland. After coming back home from college in Charlotte, I knew that I needed to work for myself to be the most free and creative version of myself. “Standard” commercial kitchens and hospitality work environments would have handbooks, requirements and guides for consistency, discipline, and structure which I respected, but I never felt an appreciation to the repetitiveness of certain menus & limitations to my creativity. However, I also realized that, before leaning into entrepreneurship, working for others could still provide valuable knowledge, structure and skill.

I initially couldn’t find any job that I was excited about. So, I got right to work on creating my website, brand colors, fonts, mission & vision statement, prices, and target market, for my business, Pot Liqueur, LLC. One thing I made sure not to do was create a singular menu without offering a level of freedom in my creativity, when clients were interested in my services. Little did I know that my target market’s price point, and palate were not as advanced as I’d hoped, restricting me to standard dishes, mostly comprised of soul food and basic pasta dishes. While I always want to cater to my clients’ wishes, I was hoping to at least give the menus a twist so they could experience something different like:

Benne Soy Limoncello Fried Chicken | Smoked Duck Fat Sautéed Leek, Kale, Bok Choy | Nori Mashed Potatoes

I was frustrated and needed to regroup, and decided to enter the workforce again. I spent years in various positions from cook to food management, but I did not give up. I spent time learning my business’ peak seasons and down seasons, building some clientele, and getting my name and food out there. Then, in 2019, I took a leap of faith and went all in with my business. During this time I experienced the full gamut of emotions, both positive and negative, but I know it was the right decision. This entire journey makes me certain that I can make my ultimate dream of owning my own brick and mortar a reality.

Until my brick and mortar is to come to reality, I am focused on providing catering, meal prep, and personal chef services to clients near and far.

Is there something you think non-creatives will struggle to understand about your journey as a creative?

In creating my website I created a blog called Sanaa Chumba which is a Swahili phrase meaning “Art Room”. I don’t post on the blog very much anymore, but I created it as an outlet for my artwork and recipes. It’s hard to force anyone to see your vision and I just feel blessed when I can get a few who genuinely get it. I have had mulitple experiences with non-creatives where I share my opinions and I am met with judgment. Non-creatives have to really be willing to understand a creative’s mindset and approach those conversations with patience and encouragement. I feel that this statement I wrote on my blog has always reigned true to me:

“Art is an expression or a skill acquired by experience for some, while for others it’s a natural human creative imagination and ability. Works of art produced are usually appreciated for their beauty and emotional power, while some paintings, photographs and sculptures are overlooked and misunderstood or misinterpreted. People can get away with so many things in art because its truly meant to be a free form of declaration. We are allowed to find ourselves and lose ourselves at the same time.

Here, I have the power to be silly or weird, or unique, or beautiful, or whatever and not care…not have one care in the world. Because art of so many forms makes me breathe with a different kind of happiness. One that requires only my soul, my heart, my mind, my God…just an inward source so I am able to express it outwardly for those that choose to observe.”

That dives a bit into how I as a creative thinks, and I hope it helps those who consider themselves non-creatives to see us better no matter the medium in which we express our art, ourselves, the world as we experience it!

Can you tell us about a time you’ve had to pivot?

I’ve honestly had to pivot multiple times. I shared earlier that, on multiple occasions, I have had to re-enter the workforce because I needed the opportunity to learn a new skill or because Pot Liqueur was not lucrative enough to sustain myself. Each of those times, I have taken the time to reflect on my process and adjust my expectations. We can truly be our own hardest critics. I’ve felt all emotions on my journey with my business. Even when I am not sure of the outcome, I am sure that this is my passion. Pot Liqueur is here to stay and continue its growth.

Contact Info:

• Website: Www.potliqueur.com
• Instagram: ChefGabbyJay
• Other: Instagram: Pot_liqueur

Image Credits
Gabrielle Jenkins