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

Shacuria, thanks for taking the time to share your stories with us today Do you have a hero? What have you learned from them?

My Hero(s) will have to be all Black Women, more importantly my Grandmothers, Mom, and Aunts. The way they pushed through adversity is commendable. As a black woman, I like to believe that we’re magical because from the time we’re born we already have predestined hardships, but we adjust accordingly. My Hero(s) made it look effortless. I never saw them sweat or cry. It wasn’t until I got older , and realized all of the sacrifices they made for me to even chase my dreams as a Chef. It’s my duty to give them a return in their investment. Sometimes, it’s heartbreaking because I can only imagine the struggles they went through internally to keep this “strong black woman” image. Needless to say, they have influenced me to keep going, because I’ve dealt with many hardships in this industry and in life. As my mom would always tell me in her own words , “He who is last, will someday be first.” This quote, well scripture is from the Bible the book of Matthew. So, with the women in my life affirming me on my journey, It helps me stay tunneled vision, because I have the next generation of Black Girls, looking at me, and I want to inspire them.

Shacuria, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Born and raised in Chicago, IL , I knew I wanted to cook since the age of 7. Thanksgiving was my favorite time of the year because my grandma would ask me to help her peel chitterlings until 6am! I guess that was my initiation process into the long hours of the culinary world. Also, my Aunt Chris will call me upstairs to help her make green bean casserole, which was not my favorite. Ha! But I loved it. I knew that I wanted to go to Johnson and Wales University since the 6th grade. Once I got to college, in North Miami, it opened up a new world of food, that I was not privy of in Chicago. Being in college, I had the opportunity to work in restaurants/hotels, and dive into different cultures and cuisines. However, it was then I knew that there was a barrier against black women in the culinary industry. By me feeling this barrier, I knew that the blueprint of my business would be different. Overtime, I felt myself not “clinging” to a specific cuisine. I found myself loving everything that each culture had to offer. I knew that I wanted my brand to speak that, and be creative in all aspects. I offer Private Chef / Catering services that showcase an array of cuisines I’ve studied. My brand will be inclusive and diverse, but it will speak about my Black Chicago culture as well.

What’s worked well for you in terms of a source for new clients?

I run Google ads, Instagram, and Word of Mouth. I get clientele through those channels. Although Google Ads are the most expensive! Lol

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

I was working in Corporate America as a Chef, I was super unhappy, and I felt like I couldn’t be myself nor express my creativity. It wasn’t until, I became an Executive Sous Chef, and I switched sectors, I was running the account as the Executive Chef until they hired one. I was wearing so many hats, and didn’t have much support throughout my entire career with this company. Once the Executive Chef came (David Sommers), he changed my life. He became the mentor that I didn’t have throughout my career as a Chef. Chef David spoke so much life into me, and guided me. I always say it was meant for him to be there, because I was so lost and didn’t know where to turn or go. I remember he grabbed my hands, looked me in my face and told me that I was great, I just don’t know it yet, and that he sees my name in bright lights. Everyday he will affirm me, in his Jamaican accent, “I’m the next best thing since sliced bread”. Chef David left as the Executive Chef, which pushed me to quit and pivot towards my own business. I always say, you never know what God is trying to do until you take that leap. Had Chef David stayed, I probably would’ve never quit. Then they offered me an Executive Chef role, that I was contemplating on, but ended up declining. Thank you Chef David.

Contact Info:

• Website: Canvasbycheffusion.com
• Instagram: TheCheffusion