Today we’d like to introduce you to Kenneth Minor

Hi Kenneth , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.

Life is either a daring adventure or nothing at all. Trust me, my move 20 years ago from my hometown of Washington DC to New York has been an adventure. The dream was to be a Broadway singer and actor. I believe it’s a dream deferred rather than letting something go that you love to do.

I was at an audition for a musical that I wanted, Ms. Sigon, and the role of the African American soldier had my name written all over it, or so I thought. Long story short the role required me to dance and when they say dance on Broadway they mean dance! During a “dance” break, I went downstairs to a newsstand and asked the attendant for a Food Network Magazine and the pages just spoke to me. A spark towards becoming a chef was born that day.

We all face challenges, but looking back would you describe it as a relatively smooth road?

Becoming a chef in NYC the number one food capital in the US, there is no smooth road to success. Now, I define success as the progressive realization of a worthy goal or ideal. The struggles are what they are for any beginner in any field. Early on I believed that my having a culinary degree- job opportunities would come pouring in, certainly, that was not the case. Again, this is New York City!

My struggles at the beginning ranged from not being qualified enough to there not being a living wage in the restaurant and food service industry. There are over 15.5 million people in the U.S. workforce. Yes, I was grateful to be in an industry where care and hospitality are at its core. However, a living wage for all workers is a conversation that needs to be had on a national and political level. The good news is that I found my way by leveraging other talents like production, music, and food advocacy to separate myself from the pack.

Can you tell our readers more about what you do and what you think sets you apart from others?

“Creativity is seeing what everyone else has seen, and thinking what no one else has thought.”

For me, being a private chef and catering was a bold choice to build my brand. Starting your own business can be scary but also very rewarding. All the glory and all the downside rests on you. To be honest, running my own business has taught me how to be tenacious and I enjoy being the boss. During COVID-19, all my avenues to earn money were gone just like that. I was teaching at the time at CUNY and boom no more money- catering was also not an option.

I got a call about 9 months into the pandemic from a friend who worked at a top 500 tech company. In the corprate space everything was on Zoom and he asked if I could create an entertaining Black History Month program for the company’s black employees group. His only request is that it be something out-of-the-box and entertaining. Say less I thought to myself. I gathered (safely) a group of musicians, singers, and lifestyle experts together in one presentation and I served as its host and chef. Wow, what an awesome experience it was that first time to have all my creative energy (singing, cooking, production) in the same space. Today that’s the experience I create for all my clients, eBay, PayPal, Down Jones, and SiriusXM just to name a few.

Have you learned any interesting or important lessons due to the Covid-19 Crisis?

Great question. Yes, that life can shift at the drop of a dime, and your ability to be adaptable and determined is key to lasting success.

Contact Info:

• Website: https://www.chefkenny.com/recipes-blog/shrimp-grits-sauted-swiss-chard
• Instagram: https://www.instagram.com/chefkennyminor/?hl=en
• Facebook: https://www.facebook.com/chefkennyminor
• LinkedIn: https://www.linkedin.com/in/kenneth-minor-526ba4148/