We were lucky to catch up with Stephanie Bolden recently and have shared our conversation below.

Stephanie, thanks for taking the time to share your stories with us today Can you talk to us about a risk you’ve taken – walk us through the story?

Though I’m not a formally trained chef, my love for cooking stems from the holidays spent with my family, where I learned by watching my grandparents and aunts in the kitchen. I’ve always had a love of being around people and I found that I’ve always had a spirit of service. I started cooking for family and friends and I started to notice the joy it brought me cooking for others. I never had the idea of being a chef or opening a restaurant, but so many people encouraged me to share my talents. I took a huge risk by starting a business where I have no formal training. Starting this business and putting myself out there has been so scary, but fulfilling at the same time. This is still a learning experience for me, but I’m exited for my risk to payoff.

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?

Chefanie offers top-quality personal chef and private dining services for all your intimate gatherings. Our chef style is all about elevated simplicity, with a focus on bringing out the natural flavors of the ingredients we use. Whether you’re looking to enjoy a delicious brunch or an unforgettable dinner, we’ve got you covered.

Our menu options cater to vegetarians and meat lovers alike, so everyone can indulge in their favorite dishes. With Chefanie, you can expect exceptional culinary expertise and a personalized experience that will leave your taste buds craving more.

I love bringing people together and I feel no better way to do that is at the table with a delicious meal. When I cook, I am sharing a part of me and I make sure that translates to the plate. Soul food isn’t just a type of food, it’s any meal when you’re cooking from the heart.

Can you talk to us about how your funded your business?

At this time, my business is my part time job / side hustle. I am still very new in the business world, but because I haven’t made this my full time I decided not to get any funding or capital. I am using my 9-5 to fund my business and build from there.

Can you share a story from your journey that illustrates your resilience?

A lot of people think that to be a “real” chef you HAVE to go to school and earn your culinary degree. There are plenty of times where I’ve been told to just go work in a restaurant if you want to cook. I get questioned on what qualifies me to cook for others. I’ve also had self doubt, because there are so many people out here that can cook. What I’ve learned is God gave me a talent and what’s the point of having a talent and not using it. The stigma of hiring a personal/private chef is it’s only for the “rich”. I want to show that what I offer is available and accessible to those who want to experience it! I put myself out there with the help of a nonprofit organization called Village Launch and I have been in rooms that I never imagined and cooked for people I never thought I would or could cook for. This ride has been amazing so far, not necessarily easy, but amazing and I look forward to the future.    

Contact Info:

• Website: www.chefanieb.com
• Instagram: www.instagram.com/chefanieb
• Facebook: www.facebook.com/chefanieb