We were lucky to catch up with Makeda Blackwood recently and have shared our conversation below.

Alright, Makeda thanks for taking the time to share your stories and insights with us today. Can you tell us a story about a time you failed?

Failures are what makes us grow as a person and in business. My first travel chef experience was atrocious and I could not wait for it to be over. From the beginning, I received nothing but problems from this client. My intuition told me to cancel everything, but I had a personal relationship with the client’s family member and wanted to fulfill the request ; that was my first mistake. My second mistake was accepting EBT as a form of payment for the food and low-balling due to the personal relationship and the fact it was a birthday celebration. My third mistake was not having a signed contract at the beginning of the request/along with the paid deposit. In my opinion, had I had a signed contract a-lot of misinterpretation and back and forth on the client’s end would’n’t have happened. The client took advantage of the personal relationship I had with her family member. The client did not adhere to any of my business protocols and was simple unprofessional. I knew I wasn’t going to take home a profit after a while, but still continued to do business. The day of the event, I ran behind on time due to the client requesting another dish (another mistake). Overall, I still kept it professional , cooked and delivered. The backlash I received the next day was surprising and hurtful. I was told the rice burned, pasta was dry, they didn’t like the wings and she wanted a refund while being cursed out with profanity. This was my first time not receiving compliments on my cooking. I didn’t know what to tell the client but to say ,” I am sorry I couldn’t deliver how you would have wanted me to, but I can’t issue a refund”. The client did not pay for full service catering, so when I arrived to collect my equipment, I saw that the majority of the food was finished, I mean finished clean. I checked the trash bins, no sign of the food. The client’s party ate my food, it couldn’t have been bad. One pan of rice and pasta were left back due not stirring\mixing the food under heat as I instructed them to do throughout the night so of course the pasta is going to dry out and the rice is going to burn. I realized then this client just wanted to get over on me. I took this experience as a loss but also a lesson. I know now in this business you can’t always please people, never low ball yourself (personal relationship or not ), don’t take any other form of payment besides card/cash /checks and to always have contracts. Having these in place will protect myself and business, and also gain in profit.

Makeda, 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?

My name is Makeda Blackwood and I am the CEO of Keda’s Cuisine. I am a proud Jamaican who loves to cook and share my culture wherever I go. I received my Bachelors of Arts from Texas Southern University in Radio, Television and Film and minor in Sociology. I am currently enrolled at the Institute of Culinary Education based in California to further my culinary knowledge. Keda’s Cuisine specializes in Jamaican-Caribbean cuisine, but is adaptable to other cuisines. I’ve been cooking since the age of 7, so it naturally comes just like breathing. I first got into the hospitality industry in college; I was a server and bartender at different restaurants/bars/companies in Houston, Texas. While in college, I still wanted more money to cover bills/necessities so I started selling plates. This was just a hustle for me to get quick money. A friend of mine suggested that I take it more seriously given the positive feedback/outcome. I didn’t want to at first because I felt as if everyone was doing the same as me and I had no place of my own. After a while, I took a chance on myself and started being a food vendor at my university during homecoming and spring-fest week. I took my craft more seriously and ventured out at different parties/festivals in the Houston area. The majority of times I sold out of food. I decided to legalize my business and applied for it to be a Limited Liability Company, so not that I will be taken more seriously, but to also get business benefits and establish a legacy for myself. When the pandemic hit, I got laid off from my restaurant but it didn’t slow my business down. It gave me more time to focus on my craft/business. I received requests for personal chef services which added another layer to Keda’s Cuisine. What sets me apart from others is quality. Keda’s Cuisine provides fresh made to order, top quality food and service. By quality, I out-source my ingredients, support local farmers and do my research. A lot of food here in the USA is not real, GMO, or filled with antibiotics that aren’t healthy for your body. I try to give my clients the best quality food there is. Keda’s Cuisine provides private chef and catering services, meal preps, personal pan platters, natural cold-pressed juices, food vendor, and weekly takeout plates at 9950 Westpark Dr. STE 623. I am most proud of how I continue to elevate my business. Each year, there’s a new layer added. My business growth is impeccable and I am not stopping til I have my own restaurant/franchise.

What’s a lesson you had to unlearn and what’s the backstory?

A lesson I had to unlearn was thinking all your family and friends will support you in your endeavors. I don’t have a specific backstory as it has been on multiple occasions the lack of support. I have always been an advocate in supporting those around me whether it’s a birthday, graduation, outing, small businesses opening; you count on me to always support. I realise that isn’t the case for me. The people I would show up for/showed love to could not reciprocate the same energy. A simple repost of my flyers or food would’ve been appreciated. I took it personally and would temporarily stop my business because I’m a one woman team. It didn’t stop me from the being supportive person I am though, but it opened my eyes to who really supports me, wants me to win or just used me til they couldn’t anymore. I had a mentor tell me strangers will make you money, not your family and friends and it’s true. If you continue to look for support from family & friends, you will stay in the same position. I’ve elevated from that thinking & it has brought me peace. I know who is with me now will reap the benefits later as my business continues to grow.

What’s been the best source of new clients for you?

The best source of new clients for me has always been word of mouth. Of course social media can play a role in it as far as visuals goes, but majority of the times my clients are referred by an old client OR me promoting my business in a casual setting.

Contact Info:

• Instagram: https://instagram.com/kedascuisine?igshid=YmMyMTA2M2Y=
• Linkedin: https://www.linkedin.com/mwlite/in/makeda-blackwood-656617179

Image Credits
Personal Picture by Imani Sawyer