Today we’d like to introduce you to Zetti Carnell.
Zetti, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
My passion for cooking is about as thick as my southern accent, about as deep as a bowl of chicken and dumplings and about as sweet as the iced tea we drink down south. My love for cooking was inspired by my grandmother, who was an amazing chef and known around Louisiana as the Dumpling Lady. I hail from a creative lineage. My grandfather was a country-western star on the Louisiana Hayride and played with Johnny Cash, Slim Whitman and Elvis Presley. My mother followed in his footsteps with music but instead of secular music, she became an ordained worship pastor.
My family’s blood is steeped in church, music and food. When you grow up in church in the Deep South, you’re always around food. My grandmother was really the catalyst that introduced me to the “trinity,” as we say in the south. Onions, celery and bell pepper. That mirepoix is as close the father, son and holy ghost you can get in my book.
I always loved to cook in my formative years as a teen, and as a young adult. At the time, I just didn’t realize I would want to do it for the rest of my life. I went to seminary school and eventually ended up pastoring in a few small churches in Dallas. What I loved most besides the music I played, and the people, was as you would guess, the food. I was in charge of basically all the church events and not only did I cater, but I came up with themed designs, tablescapes, decor and more. I loved every minute of it. I got so good at it people were calling the church wanting me to not only design for their weddings, receptions and holidays but also make the food.
Shortly after I left the full-time ministry, I headed to Nashville, Music City USA, where I was signed to an artist development deal. During that time, I was writing, playing, singing, performing but still always found my way back into the kitchen, cooking for guests, friends, family and hosting parties.
I came back to Dallas in 2012 after the new President of the Label decided to drop newly rostered artists and I did my best to build my fan base and continue my music. However, the scene was changing, and I was losing my patience with the music industry. I kept sharpening my chef skills by attending classes, catering parties and events, hosting pop up kitchens and tastings.
In 2019 I finally got it through my thick skull as my “mama” would say and decided to follow my passion for cooking. In 2020 I left my full-time job in IT sales and solutions and moved to LA to become a celebrity private chef.
I was doing amazing cooking for Lady Gaga’s old manager Bob Leone, I revamped a Hollywood production restaurant menu, and met with some people at NBC Universal and cooked for several other songwriters and singers and then COVID happened. Everything shut down on a hard lockdown. I didn’t have my car in LA and feared getting stuck, so I made the decision to return to Dallas and from my home build out a new strategy.
I started a highly successful food delivery service where I delivered meals that I called “quarantine cuisine.” Through that delivery service, I was able to stay afloat, along with my personal chef services and catering. So that is where I am now, building and growing and establishing myself in Dallas as a premier private chef offering private chef services, catering, cooking classes, food delivery, and event planning. If you enjoy southern, creole, and Asian Food, you will enjoy my culinary fusions. Who wouldn’t like red velvet boom boom chicken waffle tacos, right?
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There is no such thing as a smooth road. My road has been full of potholes, road hazards, debris, and dead ends. Most of my struggles came from not having clarity around what I really wanted to do. As a creative, the struggles have always been what to do with myself and all my talent and the money to do what I wanted. I have lived by trial and error and thank God I’ve finally found something that sticks!
We’d love to hear more about your work.
I am most proud that as a single lesbian woman, I have started my own business and become a budding entrepreneur during a worldwide pandemic. It has been a real grassroots endeavor, but it has really started to take off. As my mom would say, “never despise small beginnings.”
I am most known for my private chef services and cooking classes. In a roundabout way, I’m starting to become a go-to chef for celebrities and reality TV stars. I am even hosting my own radio show called “Level Up” through fishbowl network radio at Globe-life Park in Arlington. (fbrn.us) Where my best friend and I will inspire and motivate other entrepreneurs to “level up” in life using their gifts, talents and stories!
What sets me apart as an individual would have to be that I’m well rounded in many areas. My creativity is my compass to anywhere I wish to go. I’ve been gifted and blessed with so much. Too much is given, much is required, so I’m doing my best to honor that. What sets me apart as a chef would probably be my fearlessness in the kitchen. I’ll try anything. I love fusing foods together.
Do you look back particularly fondly on any memories from childhood?
My favorite memory from childhood would always center around holidays and family reunions. I can still hear the laughter coming from the kitchen from my Mom, Aunt and Grandmother as they reminisce of past times and the aroma of mandarin oranges and coconut fill the air with the expectation of our traditional Christmas fruit salad. Amid that, arises cinnamon, from candied yams, and the fragrance of from scratch freshly baked biscuits and ham. In my mind’s eye, I can still see it. Not long after lunch, the family will be gathering around the piano, with guitars, mandolins and microphones, as we prepare for our family sing-alongs. Those are the things I cherish most – family and my grandmother’s kitchen which has always been an anchor.
Contact Info:
- Website: Zetticrocker.com
- Phone: 2147697567
- Email: Zetticarnell@gmail.com
- Instagram: https://www.instagram.com/crockerzetti/?hl=en
- Facebook: https://m.facebook.com/pages/category/Personal-Chef/Zetti-C-Rocker-108681644055867/
- Other: FBNR.us “level up”
Image Credit:
Kirstie Perez photography
Suggest a story: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
