We were lucky to catch up with Kifer Goodluck recently and have shared our conversation below.

Kifer, looking forward to hearing all of your stories today. What did your parents do right and how has that impacted you in your life and career?

Something my parent did write by parenting me and my siblings is to always stay committed to whatever you are set out to do. Meaning no matter what the circumstances you will come out victorious at the end. You just have to trust God and believe.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I am Chef Kifer Goodluck Born in Guyana that’s in South America came to the US when I was five. Well for me cooking was some thing I was born to do ever since I know what a stove can do. For my mom she wanted me to do track she didn’t want me to be in the kitchen because she was too scared I would burned the house down and we won’t have anywhere to live. I remember are used to fine my way in the kitchen just to do stuff and if my mom would find me in the kitchen she will whoop me. I used to do little stuff here & there but it wasn’t until I got to high school I started Cooking more. In high school I took the culinary class twice after graduating from high school in Minnesota I decided to move to Houston and went to the arts institute of Houston. During culinary school I would always tell my classmate I will own a catering business. My first job working in a restaurant was a dishwasher making 7.25$ an hour the bare minimum I didn’t care because I know I had got my feet in the door so I know once I got my feet in the door is time to work hard and work my way up and I work my way up from the dishwasher all the way to line cook. And that wasn’t enough, lol so I start exploring my option because after I conquer something in life it gets boring to me it’s feel like redundant so I start looking for a new job and I end up working for Shell in the cafeteria where they had like 10 different station. That was mine blowing to me getting to see all those diversity and you can do more but the thing is once I start working there they only had me doing veggies & starch for two years. I used to tell myself I didn’t went to culinary school to do this so I gradually start go out and promote my business every day after work because I only worked Monday through Friday from like 6am to 2pm. Once I start networking and shaking hands and start Catering Events the word start spreading like wildfire and today I am fully a business owner of KeifsCatering. At KeifsCatering we provide service anything from weddings, banquet, corporate events, private dinner, mobile hibachi and also desserts. You name it we provide it. One thing that set us apart from our competition which I don’t think we have any competition. We bring a diverse and a unique flavor to the Houston market.

Any advice for growing your clientele? What’s been most effective for you?

There is this saying whatever you put out you get in. Basically if you put out hard work and dedication everything will come back to you it will make sense so for growing my clientele is executing in going above and beyond for every client and they will help grow your business.

How do you keep in touch with clients and foster brand loyalty?

Well now I am saving all my clients email and once a month I will send out a email reminding them if they need any cateringService they can reach us and any update we have on the website.

Contact Info:

• Website: www.KeifsCatering.com
• Instagram: Chefkeif
• Facebook: KeifsCatering
• Other: Google: Keifs Catering