From a small Dallas based urban food blog,
"Tha Dope Foodie", I have evolved as a Private Chef/Food Service Contributor. With the blog, my goal was to provide consumers my recommendations, reviews, and experiences of local restaurants and new places to go eat. However, little did everyone know my passion for food went deeper than experiencing someone else's vision of food...
I had one of my own.
I used cooking as a form of expression and continued to study and perfect my craft. For years I wouldn't cook for people as I was too shy, but as I continued to acquire more friends and co-workers, cooking for them was my way of showing love.
So now, I have stepped out on faith to share my passion for food, "My vision of food..." with fellow food lovers who enjoy quality "dope" mealz.
I wanted to learn as much about my craft as possible and be a subject matter expert of my passion, so I enrolled myself at Escoffier School of Culinary Arts in April 2019 and obtained my culinary degree trained in all Cooking & Baking Techniques specializing in Unique Plating, World Cuisines, Farm to Table and completed an extensive Externship which included hands on fine dining and wedding catering experience. I proudly graduated with High Honors at the top of my class in June 2o2o.
I was featured on Voyage Dallas Magazine May 2019 and interviewed to provide more insight about my story. Also, in October 2019, I was one of the featured chefs among other top black chefs Dallas has to offer at NOSH Culinary Showcase hosted by Black Restaurant Week. I won the People's Choice Award for Best Bite for my Hennessy Wings at the Culture Crawl event, hosted by Brandi's Food Diary. I have been featured on NAACP Dallas April 2020 for one of my PopUp events. I was also recognized by Shout Out DFW in June 2020 for both my culinary and website design business DC Website Consulting. I had an on-air online radio interviews twice on The Vini Vegas Show in June & July 2020. I have been listed by D Magazine and Yelp Dallas as a Preferred Black Owned Business for consumers to support. In Sept 2020, I was awarded by the National Black Chef Association for Best Plated Dishes. Also, I have had the opportunity to cater to celebrities as well as some of Dallas elites and socialites.
I continue to share my culinary knowledge and experiences with up and coming chefs, while placing my unique thumbprint in the industry. Much more is definitely yet to come and I encourage you to support my journey.