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

LaTaya, thanks for joining us, excited to have you contributing your stories and insights. What do you think Corporate America gets wrong in your industry?

Paying us our worth. I feel as though in this industry, we are underpaid and over worked. There are a lot of things people don’t see when it comes to being in the food/ hospitality industry. Depending on where you are, there are a number of things that we face almost daily. The major struggle we have to deal with is our health. We have to deal with being on our feet for hours upon hours creating, possible breathing issues from smoke inhalation, lack of sleep, and not to mention the actual physical labor of our jobs. As chefs, we want to feel valued and appreciated. I think that our needs sometimes go unheard.

LaTaya, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Hey Everybody! If you don’t know who I am, my name is LaTaya. I’m a chef by the name of “Chef Sunnshine”. I am based out of Atlanta, Georgia, but I grew up in the south suburbs of Illinois. When I was a kid, I used to always see the KitchenAid commercials. I was so fascinated by how many colors the same machine could come in. At the time, I didn’t know what it was supposed to be used for, but I knew I wanted to do whatever it was that I needed those machines for. That’s what lead me to this industry, but the flavors kept me here. Once I realized, I could create food that not only looked amazing, but it tasted just as great, my heart was sold. I get a lot of my cooking inspiration from the Italian cuisine. When the flavors are combined it feels like a hug and a warm blanket. Thats what I want to transfer to my clients, even if I’m not around.

I offer many different services, including cooking lessons, meal prep, intimate dinners, catering and menu development. Being in this industry, It can definitely get discouraging. The fact that I am still here progressing after all of the things I have endured, is the best thing about my journey. I love being a chef and I try to put a little piece of me into everything I create.

What do you find most rewarding about being a creative?

Seeing the vision come to life.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

Being nice to people doesn’t mean they have to be nice to you. This was one of the hardest things for me to realize. Sometimes it is easier to allow other peoples actions to determine our mood, instead of treating everyone with the same kindness, no matter their response. I have to remind myself that even though there isn’t a limit on being a good person, it does have boundaries. I don’t owe everyone my heart, but I can extend my kindness.

Contact Info:

• Website: sunnshine-creative-co.myshopify.com
• Instagram: Tae_monaee/ chefsunnshine