We caught up with the brilliant and insightful Terrance Fisher a few weeks ago and have shared our conversation below.

Terrance, thanks for taking the time to share your stories with us today What do you think it takes to be successful?

I think you first must understand or define what success is going to look like for you specifically.

When I started my business the definition of success was defined as becoming a household name. It wasn’t to become a famous/celebrity Chef. It was to connect with families so deeply that I would become the Chef they’d choose for any occasion.

I also came across some other principles along the way:

1. The standard is the standard.
This meant to me wether I’m cooking for 100 people in a mansion or 1 person in an apartment that both of them will get the best service from me. Because I want my standards to be high with every event.

2. How you do anything, is how you do everything.
I continue to study and learn new techniques because I know that me putting in that work is going to help in future events. I don’t just rest on what I know from my experience.

3. Fall in love with the process!
You must love the worst thing’s (doing the dishes or being on your feet all day) as much as you love the best thing’s (booking multiple client’s for the month or seeing client’s smile when after that first bite). My body aches and long day’s are thing’s I knew would be rough but I wouldn’t trade it for anything in the world because I love it. I love the entire process.

These are just in my opinion ways they have helped me continue to reach the success that I’ve defined for myself.

Terrance, 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?

I am Chef Terrance Antwane Fisher from Sanford, FL, born and raised. I’ve been around food since I was 12 years old. I watched my grandmother not only cook at her home but she was also a cafeteria lady. Being the oldest child, my mom would call and give me instructions over the phone so I could help her get dinner started. This started my culinary journey before I even knew.

Culinary found me when I was in a very dark place. It gave me peace and purpose! So becoming a Chef was more about saving me so I could serve others.

Fast forward 20 years, I headed to Le Cordon Bleu of Orlando, and I loved everything about culinary school. After graduating, I couldn’t get a job in a kitchen throughout Orlando, but I knew I could cook, so I created my own way. I started cooking for my church (Safeharbor Christian Church) Wednesday night service. I wasn’t getting paid, but it was great practice for cooking for large groups. This gave me more confidence to stay the course of becoming a caterer. After doing catering for several years, I changed direction and became a personal/private chef.

My personal chef service was born…Just Being Chef T, LLC. The name is based on me wanting to make sure my client’s know I’m not trying to be anyone but my genuine self and not someone else.
I love the smaller, more intimate settings. Being able to connect with my clients and become a household name for them to remember for every future event.

I have also created my signature sauce named Jayde Sauce! It is a super versatile sauce that so many folk’s love as soon as it hits the tastes buds. Once they have tasted it, I like to say, “You Just….Got Jayded” (my cousin started saying it). Soon and very soon, I’ll be getting this sauce to you that’s reading this.

I am very grateful for all of the hard times because it has shaped and molded me. Never stop believing in the power of you. I thank the Lord every day for giving me the gift of cooking and being an inspiration.

I heard this statement and it stuck with me:
“The same boiling water that softens the potato also hardens the egg. It’s what you’re made of and not the circumstances.”

My DREAMS don’t need an Uber driver
My VISION doesn’t need eye glasses
My PASSION will not be handcuffed
My CREATIVITY doesn’t need a box
My TALENT doesn’t stand alone
My LEADERSHIP can’t be substituted
~Chef T

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

When I graduated from culinary school back in 2010 I applied at over 20 restaurants, resorts, and more. They all said some form of “NO”. I was even told by a Chef that I was to old and he didn’t think I could keep up because I lacked experience.

I had to have a real conversation with myself about this culinary journey. If no one wants to hire you then you may have to create your own path. That’s excalty what I did. I never let the NO’s keep me from believing I could be good in this industry.

So after many year’s of ups, downs, and more I’m still standing with a smile on my face! I absolutely love being in the culinary world!

Any thoughts, advice, or strategies you can share for fostering brand loyalty?

I keep in contact with many client’s through social media and the rest through emails or text messages. I try to make sure I say Happy birthday or Congratulations on many other celebrations.

I think one of the best memories i have was seeing a couple get engaged right outside the house while I was inside cooking a meal for the entire family that was down for the entire festivities! I even was able to capture the moment with a pic. I then sent that picture to them on the anniversary of the proposal. For me it’s those small thing’s that makes me feel like one of the family.

I love being able to create such a connection with my client’s that it’s like I’m a family member. They know one thing when Chef T says “I GOT You” that my word is our bond.

Contact Info:

• Website: Chefterrancefisher.com
• Instagram: @ChefTerranceFisher
• Facebook: @JustBeingChefT