Page 60 - Winter/Spring 2015 Issue

Q. What made you decide to be a chef? Who were some of your earliest influences?

A. My grandmother made me want to be a chef. I also think it was seeing her reaction to food and seeing how food changed people. Iliketothinkthatfoodistheonecommonfactorthatmostpeoplehaveincommon,weallwanttoeat.Foodisalso the one thing that can bring people together. As a child, I became intrigued with cooking, but yet I wasn’t sure if it was for me. I worked/owned several different companies from a bail company, to working in the loan department of a bank, to a car wash, etc. Even in middle school, we used to sell candies.
Q. Wasithardbreakingintothebusiness? Doyouconsideryourselfaknowncheforachefin progress? Have you worked for any celebrities?

A. It is hard to know your accomplishments and still have to sell yourself. I have been on TV, in magazines, received awards andyouwouldbeamazedathowmanypeoplestilldon’tknowwhoIam. Afterbuildingaformidablereputationinthe CulinaryIndustry,IwashonoredtobecomePersonalCheftoActress/ComedianLuenell. Thiswasnotonlyanamazing opportunity for me, but also a career move because I then had to leave Atlanta after spending 7 years in pursuit of owning my ownrestaurant,aptlynamedStewartsBistro. However,movingtoCaliforniahasbeenadreamcometrue,takingmefrom Baltimore, MD to the hallway of Food Network. I have gained several clients in both the Corporate and Entertainment industrieswhosolicitmyservicesforcateringandprivatedinnerswhiletravelingacrossthecountry. IalsohaveaCelebrity Chef Jacket autographed with the names of the celebrities I have had the honor of cooking for. I still continue to pursue my dream of eventually opening my restaurant called “Stewarts Bistro” in multiple major cities worldwide.
Q. How do you maintain your integrity in an otherwise very competitive and sometimes unscrupulous industry, as the restaurant business can be very cut throat?

A. Restaurant business is very cut throat. My secret is to stay humble and true to me! I remember years ago, walking into a kitchen declaring “I AM A CHEF!” The head chef in that kitchen, then decided to see how much of a chef I was. He asked me about different spices, dishes and preparation techniques and sadly I knew none of what he asked. From that moment, he taught me to go in and let your work sell itself. Since learning that, I hear that I am professional, creative, great personality and a people person. I now play to my strengths. Perception is key.
Q. When cooking, what do you enjoy more?

A. Really, I just simply get a kick out of preparing dishes and especially, seeing the expressions on people’s faces. I anticipate hearing their delight over a dish, although sometimes they are so intrigued with the presentation, it takes them a while to realize that they have to actually eat it, lol. I especially like getting people to eat something, they claimed they would never eat. I’ve learned that by applying diversity when I cook is a great thing in promoting one's business and makes it possible to take it to an international level. When a business is backed by varied diverse thoughts and cultures, thus the best of all worlds can lead to success.
Q. How difficult is it to maintain a work-life balance? Splitting time between you and your family?
A. Maintaining a work-life balance is extremely difficult. It could sometimes be a thorn in my side. The work I can deal with, but being away from my children gets tough. My daughter and son live in 2 different states, so I have to make sure to split my freetimeequally. ImakesurealthoughsometimesImissabasketballgameoradancelesson,onethingIwouldneverdois miss a birthday. My son was asked by a friend if he heard about this guy who is a great chef and my son said no, so the friend pulled out a magazine and he was so happy to say “that’s my dad!” What also keeps me going is they are excited their father is on television.

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