Today we’d like to introduce you to Ellis Micah Walton.
Ellis, we appreciate you taking the time to share your story with us today. Where does your story begin?
Well, when I was about nine years old, I use to watch Emeril Live on Food Network and I loved everything aspect of his show and cooking. Even the personality was through the roof for EVERY episode. And always loved Martha Stewart because of her versatility. But fast forward a few years I did my senior project in high school on Southern Cuisine. I always had a fascination with creating whatever I liked or saw. I later became a mailman and I eventually got tired of it because I was so depressed and then I decided to leave my postal career and I enrolled in culinary school and the rest is history.
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?
Has it been a smooth road? Heck no! This has been one of the most challenging experiences ever in my twenty-eight years of life. For so long, I was rejected or denied help as I began to chase this dream of mine. So many emotions, hurt feelings and days of being lost but I always made sure I kept going. When God directs you to do something, you can’t just go off what you see. Just use your gift and doors will open, so that’s my truth about this road.
We’ve been impressed with Chef Scoota Enterprise, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I have always been like a maniac or mad genius when it goes down in the kitchen or “lab,” as I call it. Over the last few years, I have studied, practiced and executed various regional and international cuisines also French culinary training. I’m the type of chef that will be one-stop-shop for you because I do vegan, vegetarian, pescatarian, keto and many more plans. For so long, I have watched people in my community eat the trashiest food and never think to raise the quality of their diets and as well as not really being able to afford quality foods. So I’m that young black chef from Memphis that’s gone give you low, high and everything in between. I meal prep, cater, I have a sauce line as well and many more products I will be releasing soon. My main specialty if it had to be categorized, would be international fusion cuisine. I like mixing multiple cultures on one plate, showcasing how even though people are in different places on the globe, we all still have similarities. I’m just proud to have made the decision to jump out on faith and come to Dallas, Texas to upscale my business and become a better entrepreneur.
What do you like best about our city? What do you like least?
What I love best about Dallas is that when you wake up here, you feel a certain type of vibration that’s uplifting and optimistic. I like how you get a dash of country and city at the same time. It’s up from here so I can’t really speak bad things on Dallas. I take the bad with the good and keep it pushing.
Contact Info:
- Email: chefscootaent@gmail.com
- Instagram: chefscootaent
- Facebook: Chef Scoota Enterprise
- Twitter: @chefscoota
