We were lucky to catch up with Vahlerie Beausejour recently and have shared our conversation below.
Alright, Vahlerie thanks for taking the time to share your stories and insights with us today. Too often the media represents innovation as something magical that only high-flying tech billionaires and upstarts engage in – but the truth is almost every business owner has to regularly innovate in small and big ways in order for their businesses to survive and thrive. Can you share a story that highlights something innovative you’ve done over the course of your career?
God gave me the vision for a Grazing Luxe Runner, and the moment it came to me, I immediately searched for inspiration—only to find that it didn’t exist. A charcuterie service like this simply wasn’t out there. My love for tablescapes, dinner parties, and creating memorable, communal experiences led me to innovate something truly unique for Beau Eats Charcuterie.
This Grazing Luxe Runner is more than just a charcuterie spread—it’s a full sensory experience that transforms tables into elegant, edible landscapes, seamlessly blending artistry, hospitality, and connection. It’s a reflection of my passion for gathering people, nourishing bonds, and elevating every event with intentionality and beauty.
And now that it’s out in the world, if you see it anywhere else, just know—Beau Eats Charcuterie did it first.
Vahlerie, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I grew up in Virginia Beach but made the leap to Texas in 2020, and for the past four years, I’ve been planting roots and evolving in ways I never expected. My journey started in Houston as a librarian for the Houston Public Library, but soon after, I transitioned into real estate and construction design for the City of Houston. While that shift allowed me to tap into a different side of creativity, something was still missing.
One day, I had a conversation with God about how serious life had become. I realized I hadn’t had a creative outlet in a long time, yet I also needed more income. So, I prayed about what I could do that was both creative and profitable, and that’s when charcuterie came to mind.
As a Black woman—especially a Caribbean woman— I quickly noticed that this industry lacked representation from people who looked like me. That only fueled my determination because I knew I could dominate and shine with my creativity, bringing a fresh perspective to charcuterie while adding real value to an industry that needed it. More than just making food, I had the opportunity to connect with people through art and hospitality—something that has always been at the heart of who I am.
My business, Beau Eats Charcuterie, offers a variety of services, including:
• Charcuterie boards
• Charcuterie boxes
• Customized charcuterie boards
• Grazing tables
• Grazing Luxe Runners (a unique service I pioneered)
• Mobile charcuterie cart
• Charcuterie Workshops
• And so much more
I love working with clients who know they want the best—not because they can’t do it themselves, but because they know to outsource to great businesses My favorite clients are ones who don’t go back and forth about pricing; they simply ask, “What will I be getting for what I’m paying for?” —and once they have their answers, they request the invoice, and that’s it.
What sets me apart in this industry is that I genuinely enjoy the connection I build with the people who hire me. When I get the chance to stay at an event, I love watching guests enjoy something I created—it’s one of the most satisfying parts of my work. And even beyond business, I’ve always loved cooking for others and hosting gatherings, so seeing people light up over my food is truly special.
To me, charcuterie is an art form, and I’m constantly looking for new ways to expand what it can be. I’m most proud of the resilience I’ve shown in my business—because let’s be real, inflation is no joke when you’re in the food industry. I didn’t make as much money as I would have liked in my first year, but I still delivered quality experiences, and the love, positive feedback, and repeat clients I’ve received have been everything. This economy has been tough on everyone, especially growing businesses like mine, but I continue to persevere and trust God through this journey—because this business was His gift to me.
We’d love to hear the story of how you turned a side-hustle into a something much bigger.
I have always had an entrepreneurial mindset—what people today call a side hustle mentality, but back in the day, it was simply called being a freelancer. I’ve always believed in the power of multiple income streams, not just as a financial strategy, but as a way to protect myself from uncertainty. Even a high-paying job isn’t enough—you need other sources of income. And that’s not just good business sense, it’s biblical.
The Bible actually gives specific guidance on diversifying our income. Ecclesiastes 11:2 says, “Divide your portion to seven, or even to eight, for you do not know what misfortune may occur on the earth.” In other words, don’t put all your eggs in one basket. I’m so glad I didn’t—because I had to resign from my position in real estate design and construction due to overwhelming bullying, toxicity, harassment, discrimination, and a complete lack of professional growth.
At some point, I knew I needed to step away from the 9 to 5 structure because it was draining me—not just mentally, but creatively. There was a time when my workplace became so toxic and intense that I completely stopped pouring into Beau Eats Charcuterie. I wasn’t taking clients, I wasn’t posting on Instagram, and I wouldn’t even talk about my business at networking events because I was so burnt out. I had no capacity left for what I loved.
But today, I can confidently say that I am blessed to be in a position where I can fully pour into my passion and expand my business in ways my previous job never allowed me to. At the same time, I’m grateful for the income and benefits I had while working in my 9 to 5, because that job funded so much of Beau Eats Charcuterie in the beginning. It was a stepping stone—but now, I’m walking in my God-given purpose, and there’s no turning back! Well not there anyways ;)
Any advice for growing your clientele? What’s been most effective for you?
One of my most effective strategies for gaining clientele is DMing and emailing via social media. It’s a simple yet powerful way to connect directly with potential clients, introduce my services, and build relationships. But as effective as that is, my biggest game-changer happens in person—by simply being authentic, approachable, and willing to meet people where they are.
Networking isn’t just about selling yourself—it’s about genuinely connecting. That means putting aside pride, social anxiety, overthinking, and anything else that could block you from building relationships that could change your life. Some of my best opportunities have come from just being present and open to conversations, whether at a networking event, coffee shop, or even in line at a store. You never know who you’ll meet, and that one connection could be the key to a collaboration, a referral, or a major opportunity.
I’ve learned that people remember how you make them feel, not just what you offer. That’s why my approach is always about building trust first, knowing that the business will naturally follow.
Contact Info:
- Website: www.VahlerieBeausejour.com
- Instagram: https://www.instagram.com/beaueatscharcuterie?igsh=cW9ncG9sYXFxZDJm&utm_source=qr
- Facebook: https://www.facebook.com/share/161GUtf3wi/?mibextid=wwXIfr
- Linkedin: https://www.linkedin.com/in/vahlerie-beausejour?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
- Other: Personal Instagram https://www.instagram.com/kiddiekhatz?igsh=MXRwNWc5cXp6cXk%3D&utm_source=qr
Image Credits
Sammiedor.photography