Today we’d like to introduce you to Meika Johnson.
Meika, can you briefly walk us through your story – how you started and how you got to where you are today.
I’ve always cooked, but as a hobby or side hustle. In 2015, I left my corporate job of ten years to chase many dreams. Since then, I’ve worked just about every aspect of the culinary field.
This year has been very successful for my businesses. I would attribute my success to my persistence and willingness to try anything once. I’m not nearly where I was in 2015 yet, I’m still not where I aspire to be.
Be on the lookout for my first book, “From the Cubicle to the Kitchen”, that will tell my story of how I left corporate America and journeyed through the life of an entrepreneur.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I have definitely had some learning opportunities. One of my main struggles was learning my value and worth. I started out way undercharging for my service which left me overworked and burned out. I’m doing much better now thanks to study and amazing colleagues, however, I still have room to move up.
What do you do, what do you specialize in, what are you known for, etc. What are you most proud of? What sets you apart from others?
I am a private chef, caterer and food artist. I am known for my amazing grazing table. Grazing tables are an interactive approach to catering. It gives guest options, creative and fellowship opportunities.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I’ve had so many people who have taken an interest in my career, definitely too many to name, but I’ll try.
My artist’s view definitely comes from my mother. She was a graphic artist by trade but loved to draw, paint and take pictures. She exposed my sister and myself to so many different cultures, foods, stories and more. Without her, the ordinary would be acceptable.
My baby sister was the first to actually seek a culinary education. She would share recipes and knowledge learned at culinary school with me daily. We still talk daily about recipes and what is on each other’s menu.
My dad’s side of the family played a huge role in my love for the creole comforts. My grandmother was from Louisiana, she taught me a lot about that region’s cooking and I still hold her recipes to heart.
Professionally, I have to pay homage to Chef Richard Pratt who gave me my first professional opportunity. Through him, I meet chef Eric Lokke who offered me professional work and learning opportunities and chef Gregory Bodwin who is a partner and friend to this day. Chef Greg has really stepped in as a big brother and has had a major hand in shaping my career. Chef Vertima Dumas is another chef who has and still continuously pours into my career and presents me with amazing opportunities. We created a VeeMi together and have big plans for the culinary apparel scene. Chef Kevin Johnson is also a vested friend and mentor who continues to pour into my career with advice, work and collaborative business opportunities. God is continuing to bless my path with new friends each step of my journey, Chef Kess and Chef Nikki are both new loves that I am looking forward to grow with.
I would still be behind the cubical if it was not for James Price who gave me the push and job position I needed to leave corporate Amy and being my culinary journey. Besides God, the most important piece to my puzzle has been my husband, without his support and encouragement I’d still be in Houston working two or three different jobs. God, my husband and my family have been my constant.
Pricing:
- Grazing tables start at $16.50 pp
- My hour private chef rate starts at $60 per hour plus the cost of food
- For event catering, we charge an industry-standard service fee
- Holiday catering may have a premium charge
Contact Info:
- Website: www.chefmimij.com
- Phone: 972-802-2528
- Email: [email protected]
- Instagram: chefmeikajohnson
- Facebook: Meika Johnson
- Yelp: Chef MiMi J
- Other: www.dfwcookingparties.com
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