We caught up with the brilliant and insightful Sevarrest Allen a few weeks ago and have shared our conversation below.
Sevarrest , thanks for taking the time to share your stories with us today Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?
Kitchen Savior Inc is the name of the business. I came up with that name with the help of my wife. She wanted our initials represented (Kim & Sevarrest) So I took the K & used the word Kitchen then it took FOREVER to come up with something suitable for the S. I settled on Savior because in my mind I’d be saving the day for the folks who didn’t want or know how to cook. The Savior is also to pay homage to my religion (Christianity) because the kitchen (becoming a chef) really saved my life.
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 background and context?
I was born & raised in Palatka, Florida and graduated from Le Cordon Bleu College of Culinary Arts in Orlando in 2012. Where I was a member of the college’s program advisory committee. I got into the food industry because of an idea my wife had about me making my hobby (cooking) my profession. I had the notion of going to culinary school for a week & quitting. But God had other plans. I know it sounds cliche but that’s what happen. At the end of the first week of class I told my chef instructor that I wouldn’t be back. He proceeded to sit me & another student who wanted to quit down & tell us how leaving would be a mistake. He told us that he thought we’d make great chefs. More importantly he told me specifically that I could be an inspiration to all I encounter & that food could give me that platform. Fast forward 12 months (length of the culinary program) I graduate. Now a lot happened in the middle lol. I got my first culinary job at Disney (one of the BEST jobs I’ve ever had) I got to go on tour with The Rolling Stones (Zip Codes Tour) I was given the opportunity to be a chef consultant on a program that was apart of the Michelle Obama Get Fit Initiative & a few other cool things. Now during all of that I decided to become a personal chef/caterer here in Central Florida. I did all through word of mouth & by posting a few pics on social media. I very proud to say I have a small following & it continues to grow. I don’t have a true specialty but as of late it’s been healthy eating & nutritious meals. For about 5 months or so I cooked for a friend of mine who had been diagnosed with stage 3b breast cancer. I walked with her through the entire process making sure she ate properly & that her family had awesome meals to enjoy. Currently I’m servicing a couple with the wife being a recent uterine cancer survivor. One thing I’d like potential clients to know is that booking me is like booking your best friend or FAVORITE relative. By that I mean I care, support & help you become a better you & food is the vehicle that allows us traveling mercies. Now in being a Personal Chef/Caterer I help take the stress & worry of a person/persons about food. Another thing that has me proud is that I was featured at the Southeast Museum of Photography in an exhibit that ran from May 4, 2021 -July 31,2021. Food art was my theme.
Can you share one of your favorite marketing or sales stories?
My VERY first Personal Chef/Catering gig I got from a friend of a friend. Her husband was turning 50 & they were having a Hawaiian themed party. Now I’m FRESH OUT of culinary & have NEVER cooked for anyone other than my classmates & my wife. I get asked to cook for 10-15 people. Every dish this lady asked me about I told her I’d be able to execute it. I sold myself as this hot shot chef fresh out of culinary school ready to WOW her & her guest with my culinary prowess. Needless to say I was TERRIFIED. I get to this lady’s house at 6am no her event isn’t until 6pm. Pulled pork was one of her menu items so I used that as the in on getting there SUPER early. Now to make matters worse & show my inexperience I allowed her & her friend to grocery shop for all the ingredients. I also never set a price on my services. I’m forgetting to mention that through out my cooking process she would come in the kitchen & add things to the menu. So I go from being TERRIFIED to do down right FRANTIC!! Long story short I make all the food & they loved it!!! I might’ve had a mild heart attack & a small stroke. Her husband say “Sevarrest how much do we owe you” I replied pay me according to how much you liked my food & my service. He hands me an envelope with $850 in it. It was at that moment I knew I was in the right business.
What do you think helped you build your reputation within your market?
My personality & charm. Not to mention my ability to talk to ANYONE!! My belief is that everyone is a potential client.
Contact Info:
- Facebook: Kitchen Savior Inc
- Other: https://www.ckiefer.com/kitchen-savior
Image Credits
Courtney Kiefer photo & video
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