We recently connected with Shelby Henderson and have shared our conversation below.

Shelby , looking forward to hearing all of your stories today. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

.It all started in February 2012 when I just graduated from culinary school and thought it would be appropriate to start my own business. I was working as an Executive Chef in a senior living community at the time. Entrepreneurship has always been my dream.

It wasn’t going well for my business, and I had so much going on personally that I moved to Australia for a while to take a break. It was during my time there that I realized waiting a little longer to start my brand would have been the better decision.

Although I believe that everything happens for a reason, I do believe that sometimes we move too early, which leads us to encounter obstacles we are not prepared for. Matthew 6:33 tells us to ” Seek first the kingdom of God, and his righteousness; and all these things will be added to you.” You must align yourself with the will of God in everything you do. This is one thing I have learned from my entrepreneurial journey.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I am a southern girl at heart. I was born in Chicago, Il and raised in Memphis, TN. I come from lineage of cooks, chefs and bakers. I was introduced to cooking at a young age by my father. This introduced me into watching the Food Network channel following chefs such as Emeril Lagasse, Rachel Ray and Anne Burrell just to name a few. I remember hosting game nights and holiday dinners with family and friends while in college. I knew thing that cooking was something I wanted to pursue full time and to start a restaurant. Well, I didn’t start that restaurant but I did start O’Glory Catering Co. where we specialize in proving an elevated food experience for everyone to enjoy. Our focus is to integrate flavors of traditional southern dishes with flavors from other cultures.

We pride ourselves in providing a unique experience from our culinary perspective. We are most proud in our motivation to remain faithful to our vision. We sincerely thank our clients for their loyalty and love. It is our desire for the world to experience the glory of God through the gift we have been given.

Let’s talk about resilience next – do you have a story you can share with us?

Well, I am sure that other entrepreneurs can witness what I am about to say. Back when the pandemic started in March of 2020 was when I felt was my true test of faith. My business started struggling prior, but it was slowly starting to pick up again, and then BAM!! the world shut down. My mind was all over the place, but I knew that I had to keep pushing. I started to sell different dinners while delivering to clients. I create a small digital cookbook. I was hustling my butt off- Haha. The next month, while I was preparing to do write a large cookbook, I remember calling my father to get some ideas from him. Exactly one week later, I received a call that he was in ICU after having a stroke. I didn’t know what to do at the time, but I kept going. I partnered with St. Edward’s University Alumni Association in performing my very first cooking demo. It was a wonderful experience.

October 2020 was the last time I saw my father in person. He died on January 17th, 2021, about 12 hours after the death of one of my cousins. I immediately lost my desire to cook, let alone eat. I never imagined losing my father so early in life. It was so hard for me to find my purpose again. However, I thank God for my sister and my clients

It’s been a year since that happened and I have a new passion for food. I have the motivation to continue what my father started with me. I promised myself and my family that I will keep his legacy alive.

How do you keep in touch with clients and foster brand loyalty?

My clients are like my extended family hands down. I make sure that each client is well-taken care of. I believe in open communication. Therefore, I make sure that they have my To keep in touch with clients, I generally send a message via text letting them know that I am thinking of them. Or if they are celebrating something special such as a birthday, anniversary, etc. I will make sure that we acknowledge that.

Contact Info:

• Website: www.iamchefshelbs.com
• Instagram: @iamchefshelbs
• Facebook: www.facebook.com/chefshelbs
• Twitter: @chefshelbs

Image Credits
Miss Ari Photography Olliehouse