Today we’d like to introduce you to Aqueelah James.
Hi Aqueelah, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Well, I always has a love for food even when I was a child growing up in a Caribbean home and on the island, my grandfather was the head chef of the Grand Hyatt in Boston, MA when they came to this country and my grandmother and aunts were known for their dishes and desserts (cakes). When joined the Army and became a chef not what my parents wanted but I loved creating even in high school my culinary teacher would always say I was beyond my years. So when I join the military, I went that route and learned over the years techniques but working with mentors at the pentagon and White House. I was a part of the Army reserve culinary arts team and tried out for the US Army Olympic culinary team. Over the years, I won gold medals, silver, bronze. Through the American Culinary Federation, I was never training professionally through school but just on hands on and my imagination of art and flavors, I loved combining my Latin and West Indian flavor and infusing them with other cultures. My food is inspired by my two islands, Dominican Republic and St Kitts and Nevis. I also have a bio on my website www.gibctreats.org
Alright, 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?
It definitely has not been smooth I left the Atlanta police department to open my business and Definitely had some hiccups just with funding and finding my audience. Especially in the south a lot of time out food isn’t looked at healthy or elevated but it truly is and just finding the best fit and still wanting to give back to the community and teach. Also, still Being military and federal employee, I was deployed to Hurricane Maria right in my peak and has to put things on hold to help recovery of Puerto Rico but it was worth it, I got to explore more flavors and talked with elders even more abs learn about the health benefits of our herbs and how to use them in our cuisine.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m proud of the accomplishments I have made to get me where I am. I come from very humble Beginnings and I wouldn’t change that for anyone. My business is truly my Son’s Gabriel it will be a part of my legacy for my children and Island. My love and creations are from deep inside my soul and from learning and watch the many generations before me I shine light on their hard work that was overlooked because of the times they grow up on. I want to open the doors for children who have a passion but my not know how to get the means bc of financial hardship my food I want to be able to entice the most sophisticated palate and the less and give them an experience that makes them think of home, family, love, dance, music, community
My food will make your senses feel like it a carnival in your mouth
What were you like growing up?
Outgoing, fun, creative, athletic, a sponge always looking for new things that were innovative, joyful, and love to bring people together, love to dance.
Contact Info:
- Email: Gabrielsinternationalbkry@gmail.com
- Website: Www.gibctreats.org
- Instagram: Gabesweetncuisine
- Facebook: Gabriel’s international bakery and cuisine
