We were lucky to catch up with Vernetta Stewart recently and have shared our conversation below.
Vernetta, thanks for joining us, excited to have you contributing your stories and insights. Before we get into specifics, let’s talk about success more generally. What do you think it takes to be successful?
Be clear about your goals, stay teachable, find the right people in your profession to build a strong network, look for different perspectives. establish meaningful relationships. be specific about what you want, stay committed to your word! Listen to your clients and show them you value their feedback. Always, always show gratitude.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
Hello I’m Chef Vernetta, I graduated from culinary school in 2008 with an associate degree in Culinary Management and an associate degree in Restaurant Management. I graduated on the President’s List and became Certified with the American Culinary Federation (ACF). My culinary career began at Amelia Island Plantation in Amelia Island, FL, a Triple AAA, Four Diamond resort. I provided culinary services in all dining venues within the resort. These included: Casual dining, fine dining, banquets, and the bakeshop. The experience and knowledge gained from the Amelia Island Plantation enabled me to open A Cook for You Catering services in 2010. My Executive Sous Chef position with Ponte Vedra Inn & Club a Triple AAA Five Diamond resort, allowed me to continually hone her craft. I was invited to serve as a chef for Super Bowl XLIII 2009 in Tampa, Florida. In addition to my catering business, I’m the Chef/Director of Culinary at The Ronald McDonald House of Jacksonville. I have been featured in several publications including Edible Magazine, The Buzz, Florida Times-Union, Healthy Living, Food, and Southern Living. With over 15 years of culinary experience, my passion for culinary continues to thrive. I am also the founder of Footprints of Angels a 501c3 nonprofit supporting women impacted by infertility.
We’d love to hear a story of resilience from your journey.
When I graduated high school I went into the field of finance, I worked at a bank for 12 years. I was 26 when I went to culinary school. My mother was a chef for 43 years, I learned to cook as a child, but culinary school helped me to learn the methods and procedures of cooking as well as safety and sanitation. I also learned how to refine my dishes and plate presentation.
The tough part for me was starting a new career at the age I felt was old. I started my business with funds saved from my previous finance career. At the time I didn’t know many chefs or have a mentor outside of my mother. finding my way in the industry was a learning process. I stayed committed to my dream and my career and I grateful I have maintained in the culinary industry the last 15 years.
Any stories or insights that might help us understand how you’ve built such a strong reputation?
I have been a certified chef for over 15 years and I love every minute of it. It is a lot of work but it’s all love. I remember when I was in culinary school, I said I do not care about becoming a famous chef, I want to cook good food for people and build meaningful relationships. I never cared about fame! My level of professionalism, desire to continue to learn, great food, and servants’ heart has set me apart! I am known for my commitment to every client, exquisite food, expert coordination, and gracious service! I love using locally sourced produce, proteins, and the freshest ingredients which means the food is exceptional in taste. My signature style is classic and traditional with a modern flare. My brand is people, relationships, attention to detail, and delicious food! I’m most proud of the service I provide and the relationship I build with my client during their special occasions!
Contact Info:
- Website: www.chefvernetta.com
- Instagram: chefvernetta
- Facebook: Chef Vernetta
- Youtube: Vernetta Stewart
Image Credits
Wells & Co Photography Paul Walker