Today we’d like to introduce you to Chef Chè.
So, before we jump into it specific questions, why don’t you give us some details about you and your story.
My earliest memory of cooking that comes to mind would be when I was six years old and my mom was sick in bed with a cold. I remember going into the kitchen and fixing a chicken broth soup and donuts made out of biscuits along with orange juice and a note saying; for Mommy… lol I still remember it as if it was yesterday. I get my cooking skills from my mom and grandmother. Every year I would go to my grandmother’s house for the summer; she used to let me cook anything I wanted. Before she died, she gave me the actual cookbook that I cooked recipes from every summer and I still have it till this day. I worked corporate jobs from the age of 16-29. One day I was home complaining about having to go to work and a Le Cordon Bleu Commercial came across the TV. I called the enrollment number and literally started school the following week. Going to culinary school was the best thing I’ve ever done. I loved it. I graduated with an associate’s degree and immediately stepped out into the culinary world.
Being no stranger to The kitchen I often bumped heads with male kitchen leads that looked down on women chefs and felt that since I was fresh out of school, I didn’t know anything, boy did I fool them. On the weekends, I would do local iron chef competitions in Irving, TX at Las Colinas Show Studios. I had a drive in me that was hard to explain to others. I just knew what I felt and what I wanted. My passion for food drives me to create exclusive fusion dishes leaving ones palate with a memorable experience. That’s how I came up with my company name, The Chef Chè Experience. Although I went by the name Shay growing up, I changed it to Chè (still pronounced shay) to fit my French culinary background . Once I became A classically trained French chef (le cordon bleu, Dallas campus… class of 2009… I worked a few local popular restaurants and clubs two years after graduation and decided to venture out on my own.
I knew working in restaurants under someone else’s orders wasn’t for me, I wanted to be my own boss so I stepped out on faith in 2011 with $187 in my savings account, I started passing out handmade flyers all over Dallas with my business card attached, putting them on people windshields, door knobs etc. My hustle game was strong. I was blessed with my first catering gig 11 days after. Don’t get me wrong none of this came easy, my first couple years in business was filled with a lot of “NO’s, slammed doors, you’ll never make its fake order requests, I’ve been faced with some terrible things as a female chef but I never stopped. It didn’t break me . It went from one order every couple months to being booked solid on a weekly basis. I am truly blessed, I have a 97% return client rate and word of mouth has been my best promotion.I couldn’t believe my dreams were unfolding right before my eyes.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No smooth roads, an up a coming black woman chef in a predominantly man field has been hell but I never bowed down. Blood sweat and a whole lotta tears for me to get where I am today, I made a name for myself from nothing. I remember a particular restaurant where I worked under a chef that had been there 12 years, within 2 weeks every ticket the waitresses rung up had “ Special Requests: Chef Chè to Cook only, the chef was infuriated, lol. Even being told that I could never hold up as a chef, I proved them wrong. I left the restaurant business shortly after that , it was too easy for me , I wasn’t challenged enough. My passion became the fuel for me to succeed. I had to have it. Every slammed door, every no, every laugh in my face, every oven burn and kitchen scar on my arms motivated me to go Stronger and Harder. I love the doubters they keep me going.
Please tell us more about your work, what you are currently focused on and most proud of.
The Chef Chè Experience is known for custom cake design, meal Prep, catering and private cooking classes. We also specialize in giving you a private four-course dinner experience so memorable that you will never forget it.
I am most proud about how I went after my dreams no matter how many negative situations tried to intervene I remained focused and determined to become a chef no matter what I did. I think what sets me apart from others would be that my creativity and innovative skills keep me updated with times and always bringing something different to my menus. I love challenges and won’t give up on it until I’ve conquered it.
What is “success” or “successful” for you?
Success, to me, isn’t always about a dollar amount. It can easily be that you finally accomplished something you’ve been wanting to do for years and when you finally finish it. The Feeling is so rewarding, you feel good, the fear is gone, you feel unstoppable and ready to achieve your next goal… At that point, you have succeeded. I feel the recipe to any type of success is motivation, determination, goals, remaining focused and always FINISH WHAT YOU START! #cheflife🔪
Contact Info:
- Email: ccelegance1@gmail.com
- Instagram: @thechefcheexperience
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