We’re excited to introduce you to the always interesting and insightful Samirah Sutton. We hope you’ll enjoy our conversation with Samirah below.
Samirah, thanks for taking the time to share your stories with us today We’d love to go back in time and hear the story of how you came up with the name of your brand?
The name Miss. MaeYams is more than just a brand—it’s a legacy served with love.
“Mae” is my middle name, passed down like a treasured recipe through generations of women in my family, starting with my great-grandmother. Choosing it was my way of paying homage to the women whose hands shaped both me and the meals that made me who I am.
The “Yams” part is all love. They’re my favorite—soft, sweet, soulful. They remind me of home, of holidays, of a love that simmers slow. I don’t just cook them—I leave a story in every bite.
Together, Miss. MaeYams became a name that feels like comfort on a plate. It carries a double meaning too—sometimes I say I’m “Miss. MaeYams,” playful and proud. But say it out loud, and it rolls off the tongue like “Miss Ma’am’s”—a sweet nod to Southern charm and respect.
It’s a name born from lineage, lifted by love, and seasoned with soul. Just like everything I make.
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’m the heart behind Miss. MaeYams—a self-taught home cook turned culinary creative, building a brand rooted in love, legacy, and soul. My journey into food started in a deeply personal way: just hours before my grandmother passed, she was in the kitchen with me, showing me how to make my favorite dishes—yams, baked mac—and, of course, she didn’t measure a thing. She smiled at me and said, “There’s no such thing as too much sugar—just keep pouring, girl.” That memory became my foundation. After her passing, cooking became my way of holding onto her, honoring the love she poured into every dish, and gifting love to others, just as people give material things.
What started as cooking for family and friends became Miss. MaeYams—a brand offering soulful plates, curated date night dinners, and heartfelt desserts like my signature sweet potato cheesecake and bread pudding. I now provide personalized food experiences—from intimate dinners to small events—each one designed to bring warmth, comfort, and a little bit of joy to every table. Every meal I create is made with intention and love, like a piece of my heart on a plate.
At Miss. MaeYams, I’m not just making food—I’m creating moments. Meals that feel like home, desserts that carry memories, and flavors that linger long after the last bite. I leave a story in every bite.
What sets me apart is the personal touch I put into everything. I didn’t come from culinary school. I came from generations of women who knew how to turn whatever they had into something beautiful and nourishing. My cooking is guided by intuition, by heart, and by the spirit my grandmother passed on to me that day in the kitchen.
I want people to know that Miss. MaeYams is more than just food—it’s a feeling. It’s a brand born from loss but lifted by love. Whether you’re enjoying a full-course date night or just savoring a cup of dessert, you’re not just receiving a meal—you’re receiving a gift made with soul, meant to be shared, and remembered.
We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?
A lesson I had to unlearn was perfectionism—specifically, the idea that everything has to be flawless before I share it with the world. For a long time, I held onto the mindset that if something wasn’t “just right,” it wasn’t worth sharing. This kept me from putting myself out there, whether it was with my cooking, my business, or even just my ideas.
The backstory is that I often found myself second-guessing my dishes, constantly tweaking recipes until I felt they were “perfect.” But I realized that this perfectionist approach wasn’t just slowing me down; it was keeping me from moving forward. As I focused on making everything “just right” I missed the opportunity to let people experience my food—and my love—sooner.
Perfectionism became a habit, and that’s something I’m still unlearning. I’ve found that it’s better to put yourself out there and grow than to hold yourself back until everything is perfect. Plus, it allows others to see your journey and measure your growth. They can witness the evolution because you started before everything was “perfect.”
Once I let go of that need for perfection, it felt freeing. I began to trust myself more, embrace the imperfections, and just put things out there with the confidence that if it’s made with love, it’s enough. Now, I focus on progress and passion over perfection, and that’s been a game-changer for me and my business.
How about pivoting – can you share the story of a time you’ve had to pivot?
In the culinary world, pivoting is something you have to do often. There’s always the unexpected—whether it’s a last-minute change in a recipe, missing an ingredient, or an unanticipated challenge. I remember one time in particular when I was preparing weekly meal prep for a client late at night. My baby had finally settled down, and I was in full-on “mom-off-duty” mode, focused on getting everything ready. But as I was cooking, I realized I had forgotten a key ingredient for the dish. The store was already closed, and there was no way to get what I needed.
Instead of panicking, I decided to make it work. I had to improvise, so I spiced up the dish with new seasonings I had on hand and turned a potential setback into a creative opportunity. I also had to make up for the missing ingredient by adjusting the recipe and making it from scratch. The end result was something even better than I’d originally planned.
This is a frequent pivot in the culinary world—learning to work with what you have and trusting your instincts. I’ve learned that the unexpected can often lead to new, exciting flavors and combinations. The key is to stay flexible and adapt, because in this business, the show must always go on.
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