Today we’d like to introduce you to Dena Roberson.
Hi Dena, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My career began working under Chef Steve at Worthington Hills Country Club in Columbus Ohio, where I’m from. My passion for cooking and creating delicious cuisines, begin from there, this would begin a history of becoming a Renown Executive Chef and Certified Dietary Manager (CDM).
I have been a Foodservice Director for 28 Years, after successfully opening and operating numerous facilities, from Country Clubs, Hospitals, and Nursing Rehabilitation to my own Food Truck.
I purchased a Food Trailer, Soul Food w/a/Touch of Class, creating good food, that not only tastes good but looks good at an affordable price.
Whatever food prepared from this establishment, has my seal of approval on it or it will not be served!
I want to make a decent living but not at the expense of selling food that’s not worthy to consume.
I want everyone who purchases from Soul Food w/a Touch of class to enjoy my food, knowing it is good, safe to eat, and worth the price.
Also, I have a ministry and we feed the homeless, while we are in the trailer if I see someone hungry, we feed them.
We have been going out to feed the homeless since 2015, having the truck makes it easier to do.
The name of the Ministry is Praise the Lord Holiness Temple of the Living God Ministry (PTL).
Going from working in the Country Clubs to working in the health industry was worth the transition, it made a difference in the lives of many families as well as my own, I could tell you a lot of success stories of how the food that was prepared for our patients help them to recover and heal, this is why I stayed within the business so long because it helped me to know that I was making a difference in so many lives including my own.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It has been challenging, being in leadership of a department with employees reporting to you is sometimes a struggle within itself, but you overcome by not just being the boss but becoming a family.
Operating any Foodservice or your own business can be challenging especially when you first get started, you have to know how much to purchase and how to predict the amount to prepare without wasting.
You have to be accessible at all times because you are in charge.
Overall, it has been smooth sailing because I not only know what I am doing, I love what I do.
Can you tell our readers more about what you do and what you think sets you apart from others?
I create all my menu selections as well as the recipes. I love to prepare for a catering event, it gets my full attention and my creative juices flowing.
I think what sets me apart from a lot of the others in this profession is, I take full pride in what I do.
I am very thorough when it comes to sanitation, Food protection, and ensuring the food and service is on point and safe to consume.
I am very proud of my accomplishments I’ve attained throughout my career.
Do you have any memories from childhood that you can share with us?
I loved waking up on a Sunday morning, smelling breakfast being prepared by my dad. He would have stacks of pancakes on a platter, with bacon and eggs enough to feed a household of eight,
I would be so full, getting ready for Sunday service.
Contact Info:
- Website: www.soul-food-with-a-touch-of-class.com
- Facebook: Dena Roberson
Image Credits
Oree Roberson
Karron Flowers
