We recently connected with Kimberly Williamson and have shared our conversation below.
Kimberly, thanks for joining us, excited to have you contributing your stories and insights. Was there an experience or lesson you learned at a previous job that’s benefited your career afterwards?
The most important lesson I learned at a job is that you do not have to accept being overlooked and under appreciated. I once worked at an establishment that I let work me to death, under value me, let other people berate me with no support from management, they even gave promotions to others without giving me the opportunity, when I was just as qualified as my coworker. I took all of that and held it inside for years. I was angry. The anger definitely took over and I started hating everything that had to do with that establishment. And then one day, I realized I had allowed people to treat me that way. Just because you are an employee somewhere does not mean you deserve to feel under valued. There are places and people who will see you for who or what you are and stand for. Never let anyone steal your joy and have you feeling as if you are not deserving. Some places or people will hold you back because they see your potential, and they do not want to see you doing better than them, regardless of what comes out of their mouth. As a woman, a black woman, in the restaurant industry, do not let these men push you around. We are worthy and we are more than deserving.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
Hello! For those who don’t know, I am Chef Kimbella! I am currently living in Smryna, GA by way of Lawton, OK. (Shout-out the shady 580). I own Kimbella’s Chef Services, a catering service, that offers delicious foods with bold flavors. I have been doing pops at different breweries around the Atlanta area. I have loved cooking, since I was a little girl. I used to cook with my Mother and Father all the time. My Father and I shared the same love for cooking. Him being from Jamaica, all of our dinners were full of flavors and love. I am most proud of honoring him through my food. I lost him in 2007, and when I cook I feel closest to him. I’m also proud of my sauce line which is named after my Great Uncle Charles. Uncle Chalie made the best BBQ. He had his own restaurant and it was very much loved in our hometown. His BBQ Sauce was EVERYTHING. As I got older, I asked him for the recipe, took it and added some things to it, bottled it and named it “Chalie’s Sweet n Sexy BBQ.” And soon after came our buffalo sauce. “Chalie’s Spicy n Sexy Buffalo Sauce.” I am glad Uncle Chalie is alive to see his sauce be loved by so many people.
How’d you build such a strong reputation within your market?
OUR FOOD! Our food is made with the most delicious flavors and love. People love to come back eat our food, feel appreciated, and get showered with love because we are so appreciative of return business. We are also in the process of starting a loyalty program. We just need to work out the details!
What’s been the best source of new clients for you?
I have found the best strategy to get new customers is giving out samples. A lot of people are funny about trying new food. They don’t want to spend money and end up not liking the food. So giving samples always seems to bring the new excited customers.
Contact Info:
- Instagram: _Chefkimbella
- Facebook: Chef Kimbella’s Personal Chef Services