Today we’d like to introduce you to Millard Ellis.
Hi Millard, thanks for joining us today. We’d love for you to start by introducing yourself.
My earliest memories were always in the kitchen with my grandma. She loves to cook I was always the kid who stuck around to watch or help her fix different dishes eventually my curiosity turned into a passion. By the age of 11, I was cooking full meals for my siblings while my mom worked late-night shifts. It wasn’t until I went to college that I realized that I was actually good at cooking. I use to commute from Nacogdoches to Dallas every weekend to sale $10 pasta plates I would come back to school with like $400 at the time that I was a lot of money to me especially because I didn’t think I could really make a career from just cooking. Shortly after graduating college, I knew I wanted to pursue being a personal chef, but instead, I choose to enter corporate America instead. That lasted briefly before I realized my calling was cooking. Here I am 2 years later working on expanding my brand
We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been a smooth road I went back and forth with myself for a 2 year before I really pursed cooking. Like most people I was use to having that security of having a 9-5 knowing if everything fails, I’d know I’ll be able to pay my bills and keep afloat. On top of my personal reasons my family didn’t really understand why I was choosing to cook instead of using my bachelor’s degree it really made me question whether I should even pursue this career path,
Appreciate you sharing that. What else should we know about what you do?
I’m a personal chef in the metroplex. I specialize in Cajun and soul food; my most popular dishes are Crack & cheese, and oxtails. I’m most proud of my growth as a chef specifically when it comes to my presentation and fast-growing clientele. I think my passion and love for food really sets me apart is doesn’t matter the circumstances I always give it %100. I never try and take shortcuts when it comes to cooking.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I don’t believe in good or bad luck. I know the most high has a calling on my life and anything I touch shall prosper. If I continue to let him ordain my every step my small business will one day be a big business.
Pricing:
- . 1 on 1 training – $500
- Group classes (minimum of 3 people) $200 per person
Contact Info:
- Email: Cookingwithfatboy@yahoo.com
- Instagram: https://instagram.com/_cookingwithfatboy_?utm_medium=copy_link
- Other: https://linktr.ee/cookingwithfatboy
