We caught up with the brilliant and insightful NATASHA ALLICOCK a few weeks ago and have shared our conversation below.

Alright, NATASHA thanks for taking the time to share your stories and insights with us today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.

Newly married!! I took a risk on love when I met and married the love of my life! My wife inspires me every day to network, grow my business and embrace all the challenges this business comes with. With her support and belief, I moved my Professional/Private Chef business from the DC Metro area where I started, to Fort Lauderdale/Miami/SoFlo area, the melting pot of Caribbean cuisines, and it has been a delicious & exciting journey!

I uprooted my life and took a chance on my business and applied the knowledge I acquired over 17+ years and applied it to my new venture in the culinary scene in Miami. Like any risk you take in life and business it comes with obstacles and learning curves.

The Miami food & culinary industry has proven to be rewarding and hard at times, being such a competitive market but I would not want it any other way, big risks yields big rewards!!

Being of Guyanese decent, raised in a multicultural home, I’ve embraced all cultural cuisines in the SoFlo area (kid in a candy store), but none more than from my own country of Guyana, South America. Cooking provides freedom, self-employment & empowerment. As an LGBTQ 🏳️‍🌈 minority, woman of color owned business I’m inspired every day to create, learn, teach, and grow!

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?

I see myself as one of the most versatile chefs in Miami by way of D.C., and chances are if you haven’t tried my food you’re missing out. Born in Guyana, a Caribbean nation in South America that is a cultural and culinary melting pot. With my West Indian, Chinese, East Indian roots heavily influencing my cooking career, as a Chef I continue to innovate and create modern fine dining experience with a touch of nostalgia for my clients. “Through my company, “iChef LLC,” I have inked contracts working for everyone from Celebrity Clients, Military Generals & Officers too Royalty at the Saudi Arabian embassy.” Washington DC City Paper

Born in Guyana, raised in Suriname, South America, relocating to Canada and finally the U.S., my parents wanted to provide us with a well-rounded and full life. They continued to stress education but most of all they encouraged us to travel, explore and consistently seek new adventures in life.

Growing up cooking was always a big part of childhood. My entire family was filled with talented cooks which allowed me to appreciate their influences. My fondest memories were always centered around the kitchen and meals we prepared together as a family. My love of travel added to my culinary influences and took me all over the world from Paris, Germany, Netherlands, South America, the Caribbean & various Asian countries which lead to a deep appreciation for all types of cuisines.

Growing up, I aspired to be a Pediatric Neurosurgeon: Pre-Med in Undergrad, but quickly transitioned into the accounting department at Children’s Hospital, applying what I learned resulting in a career in accounting for 17 years. I found that my life always ran parallel to my love for cooking. While exploring my creative side, I was offered opportunities to cook for Dignitaries, Military officials, celebrities, athletes, Royalty and catering various social events. You could say my love for cooking outweighed my medical career.

In 2006, I transitioned full-time to start “iChef LLC”, a Professional & Private Chef Service/Event Management & Bespoke VIP Catering business. As a Professional Fine Dining Executive Chef, I specialize in modern classic French, Italian, Mediterranean, Southeast Asian, Spanish, Caribbean, Chinese-Caribbean, Indian, Arabic/Middle Eastern (Halal), Vegan/Plant-based, Kosher, and Gluten free cuisines.

iChef LLC & Chef Natasha provides a 5-star, modern fine dining experience for all your event needs. Partnering with local farms to create & curate seasonal and delicious menus, we work closely with local minority women owned business i.e., event planners, florists, and expert mixologists to create a memorably delicious events to meet all our clients’ needs.

Some of her proudest moments:

~Recently exploring her Guyanese Chinese heritage, Chef Natasha has embarked on writing/curating a cookbook to honor her mother, heritage, her love for family, and the nostalgia of growing up, cooking, and witnessing the delicious creations in a culturally diverse household.

~Chef Natasha created and launched a covid friendly service called “Destination Dining” (copy right pending) to allow clients to travel the world from the comfort & safety of their homes. By far one of her clients’ favorite services, offered.

~During covid Chef Natasha found a purpose in volunteering at WCK (World Central Kitchen) in DC & offered her time and support to help other industry chefs and restaurants when they were short staffed.

The one thing I have learned in this journey through my culinary career is that nothing is every guaranteed or set in stone. Be fluid, embrace change, and always think 3 steps forward to advance your career. Never becoming complacent. Pivot when needed and always learn from those who offer advice and constructive feedback. Never be afraid to make mistakes if you learn from them.

How about pivoting – can you share the story of a time you’ve had to pivot?

The toughest obstacle I had to overcome was being not being able to work during a pandemic which could have proven to be my biggest obstacle, but I quickly realized how resilient I could be. I wouldn’t say it was a deterrent, but it did show me and the entire industry how quickly we could pivot and reimagine our vision.

I found purpose also during Covid by volunteering at WCK (World Central Kitchen) in DC. I also volunteered my time and support to help other industry chefs, restaurants & small business owners when they were short staffed.

We’d love to hear the story of how you built up your social media audience?

Building your audience on social media can be tough and sometimes intimidating. However, one thing I keep in mind is that people love food, and they want to interact, feel part of your story, and experience your journey to building your brand.

I sometimes experience a little anxiety with interacting with my followers on social media, but I do it because I know this will help grow my business and brand, which my wife lovingly reminds me of everyday :-)).

It’s all about marketing yourself and your brand to the right audiences and that requires an active participation. “Post daily, post often, post media that highlights your business, services, how your brand benefits their lives and yours and be authentic.”

I would offer this advice, pick a platform that you are comfortable with, research and view other accounts you admire and create a platform or blueprint that makes you feel comfortable with the level of sharing you are willing to put into the world and just do it!

Contact Info:

• Website: http://www.ichefllc.com
• Instagram: https://www.instagram.com/ichefllc/
• Facebook: https://www.facebook.com/ichefllc/
• Linkedin: https://www.linkedin.com/in/chefnatashaichefllc
• Threads: https://www.threads.net/@ichefllc