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

Alright, Kristen thanks for taking the time to share your stories and insights with us today. Being a business owner can be really hard sometimes. It’s rewarding, but most business owners we’ve spoken sometimes think about what it would have been like to have had a regular job instead. Have you ever wondered that yourself? Maybe you can talk to us about a time when you felt this way?

I have been a small business owner for over 8 years now! Prior to owning my own catering biz, I was a cocktail waitress, a bartender, hostess, captain in fine dining, a line cook, a Sous Chef, an expeditor, a General Manager, Catering Manager, then the Director of Catering, and finally Owner, Personal Chef and Caterer. Holding each one of those positions in restaurants and catering companies the hours could be quite long and sometimes very stressful., and with extraordinarily hot working conditions in the kitchen (especially in the crazy Texas summers). I was mostly working late nights, sometimes over night, and every weekend as well as every major holiday the restaurants were open.

Since owning my own business I now have the ability to take time off to attend my son’s hockey games, to go to a friend’s birthday dinner, which I did not have that liberty before. I also get to actually take a proper vacation with my family! I am so beyond blessed to have a work/life balance!

Kristen, 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 have been in the restaurant industry since I was 19 years old, in 1997. I have worked at Star Canyon, AquaKnox, Fishbowl, Dragonfly, Stephan Pyles, The Grape, Two Sister’s Catering, Wendy Krispin catering among other restaurants and service industry jobs. I put myself through undergraduate college, grad school, and Le Cordon Bleu Culinary Arts school by waiting tables, and bartending.

In the restaurant business in general, in order to succeed, I would work harder than others to obtain a better position. I had to have an extraordinary work ethic, clock into work early, and be willing to stay late to close up (sometimes until 4 or 5 am). I was going to college full-time, and working full-time, sometimes 2 jobs at once. Having extreme organizational skills, and true unwavering talent was my goal for both school and work. Passion was always a requirement of myself. Also, doing things above and beyond my competition was/still is a mandatory.

I am beyond elated and super proud of being able to say I am a small business owner. I get to use my God-given skills every single day in the kitchen and in front of my clients and their guests for their most celebrated and cherished events. I cater for weddings, baby showers, family/corporate cooking classes, wine pairing parties, guys Poker parties, celebratory holidays and the occasional dreaded funeral.

I do not consider what I do to be a “JOB” it’s most definitely who I am thru and thru, with the ability to live my dream simultaneously, this is MY passion!

We’d love to hear a story of resilience from your journey.

I have had an entirely different career path in between graduating from college and attending culinary school. My bachelor’s degree is in English, Education and Early Childhood development. I taught 1st and 3rd grade. I absolutely hated teaching, and not because of the kids, it was the way the educational system changed after I graduated. I used to be able to write my own lesson plans, and curriculum, now it’s pre-written and requires you to follow exactly that and not being allowed tonimprovise anything. I went back for my graduate degree with the hopes of becoming a College Professor with British Literature as my study. When I realized I made more money bartending/waiting tables then I would have made in my career, I decided to continue with a restaurant career. I never did complete my grad degree but I do still love Brit Lit!

I’ve also had another career, which I really enjoyed and was trending on doing exceptionally well . I was the manager of High-End retail shops for the majority of my adult life. I managed Versace, Ferragamo and Burberry among others on my resume. I was set to travel to Italy, the UK, and to our stores here in the states to be a training manager, or take over one of their Flagship Boutiques.

Then I had an unfortunate, unforeseen “accident” a life and death situation that brought me literally to my knees (in prayer and thanksgiving that I was a survivor and cheated death). This “accident” caused me not to be able to work for over a year and a half . This was a complete deviation to who I thought or even knew I was prior to literally dying, and bleeding out on the operating table.

I didn’t know who I was anymore.
I didn’t know what made me happy anymore,
I didn’t know what I wanted to do/be any longer.
All that vanished in a split second.

When I attended culinary school, Le Cordon Bleu was partially responsible for saving my life per say. I had something to look forward to, something that I enjoyed going to, and most importantly it brought me back to “life” and ignited the flame of passion in my soul that was dead, or so long I thought.

So now here I am living out my life’s purpose and ultimately my dream of being a wife, mother, college graduate, stellar resume holder, and entrepreneur. WooHoo!

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

In my life I have learned when I was young busting my butt for school and for my prerequisite career was a pivotal part of why I am successful today. Success for me doesn’t necessarily mean in the monetary sense. It is more to the tune of I get to live my life doing what makes me happy, brings the most joy and fulfillment. I sleep well at night knowing I created this lifestyle of freedom, one of not punching the clock day in day out!

What I had to unlearn was that success equals a big fat bank account, NOPE. Don’t get me wrong, that’d be certainly nice to have, but for me being on death’s bed, proverbial “you can’t take money with you when you leave” is quite fitting to my life.

What you can leave is lasting memories, kindness, moments in people’s lives that you share when you were there. For me, I hope I leave a legacy of the taste and memories of my FOOD! I strive to master this in my lifetime around the sun!

Contact Info:

• Website: TheChefKristen.com
• Instagram: Instagram.com/Chef.Kristen/
• Facebook: Facebook.com/TheChefKristen/
• Other: Email Kristen@TheChefKristen.com Cell 214-802-4333

Image Credits
Chef Kristen Personal Chef and Catering, LLC