Today we’d like to introduce you to Shelby Henderson.
Hi Shelby, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
I founded O’Glory Catering back in February 2012. I recently graduated from culinary school and wanted to take this significant risk in owning a business. This journey hasn’t been as easy as I had planned for it to go. At one point, I dropped everything here and moved overseas to Melbourne, Victoria, Australia, for almost a year. When I returned, I tried to get my business to where I wanted it, but life kept life-ing. Nevertheless, I prayed over my business and just allowed God to be God in my life and my business.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
I do not believe anyone in their right mind would say that the entrepreneurial journey has been a smooth road. Every day, entrepreneurs take a risk. Some are great, and some are small. As for myself, I took a significant stake in attempting to repair my brand. Between dealing with the loss of my father last year, to struggling to keep consistent clients, I had to go to God several times about whether to continue or stick with a corporate job. I mean, I was just to let it all go.
Appreciate you sharing that. What else should we know about what you do?
I am a personal/private chef based in the DFW metroplex. I specialize in southern cuisines infused with flavors from across other regions. I am known for my authenticity. I come from a lineage of chefs and bakers, so my goal is always to stay true to my roots. I am most proud of my tenacity. Those following my career from the beginning know that this journey hasn’t been easy for me. However, with the help of my Lord and Savior, Jesus Christ, and my close friends and family, I continue to go against the grain and push through. No matter how often I need to take a break or reset, the failure is in the one who quits. I refuse to leave. It is also what sets me apart from others. I won’t take “no” as a stopping point but rather as a detour to another route. I am stubborn by nature, so when someone tells me I know and can do it, I will go another way to do what I know is possible.
Where do you see things going in the next 5-10 years?
I am very passionate about my craft and try to be heavily involved with the trends in the food industry. The food industry is continually growing; however, I believe that the authenticity/creativity of the game is slowly fading away. The focus is being taken off food and more so on self. The availability of organic food is scarce. Climate change can soon affect our local farmers, and you can imagine what will exist as a substitute for specific ingredients. On the bright side, the use of technology in our industry is growing and becoming readily available to us. Although I am nervous for the food industry, I am hopeful that those currently serving in the food industry will stick together in bringing authentic foods with the freshest ingredients.
Pricing:
- Full-Service Catering: $1000 minimum
- Private Event Service: $1000 minimum
- Meal Prep Service: $300 minimum
Contact Info:
- Website: www.iamchefshelbs.com
- Instagram: www.instagram.com/iamchefshelbs
- Facebook: www.facebook.com/chefshelbs
- Twitter: www.twitter.com/chefshelbs
Image Credits
Miss Ari Photography
