Today we’d like to introduce you to Bianca Simone Victoria.
Hi Bianca Simone, 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?
I’m a Private Specialty Chef from Los Angeles, C.A. – I’ve experienced a lot of different teachers on my journey, and I’m just getting started. In 2017, I had an experience of a lifetime where a close relative came in contact with a rare form of cancer called Chandra Sarcoma – changed my life forever. It became my mission to find ways to eat cleaner with respects to flavor. I joined the Logan Wilkes Foundation with my Mentor Chef Marlo, who taught me so many things about being a Chef who prepares healthy meal alternatives. I traveled to New York in 2019 to become certified in Nutrition & Wellness in Vegan Cuisine at The Natural Gourmet Institute of New York. After my time in New York, I returned to Atlanta just before the pandemic, my life made me shift full time into culinary, and nothings ever been the same since. I live my dream every single day, from private dining to meal prep clients, transitioning now to Chef’s Table Dining Experiences, one of many dining series starting November 14. I’m pairing Health with Flavor, eating clean never taste so good! I’ve had such an amazing time learning from mentors all over the country, Chef Kia Damon(@kiacooks) Vanessa Marigold (@vanessamarigold ), Chef Ayesha (@Roundmidnightdinner), Chef Shantelle Gary (@bevegan), and of course where everything started Chef Marlo (@chef_marlo )
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
To be honest, life isn’t smooth… Life be Life-ing and wow, sometimes it kicks my ass but doesn’t it kick everybody’s? New York really did that for me. Because of the experiences I’ve had though, it’s made me so humble in this journey. To overstand that the lessons in life are meant to build character, how I chose to respond made all the difference. My background is in retail management and when I moved to Atlanta, I took on the responsibility of managing a new boutique in Buckhead. Although that didn’t go exactly as planned, I got fired just before the pandemic, literally the day before! March 06, 2020, I had decided, “Ok, here’s your chance girl, literally you are getting paid to follow through on your dreams!” I started something called #FlavorFriday and the clientele began to build from there. It was definitely tough, it’s still tough today, no easy task at all. Entrepreneurship is not easy or smooth at all… There’s so much that constantly goes into your own business! Marketing, Planning, Budgeting, Process, Logistics, you definitely will need a therapist! Like no matter how you look at it, there’s always so much to do.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My work is Culinary Art, with emphasis on Art & Flavor. I specialize in meal preparation and dining experiences that provide accommodations to so many with restrictions. I cater to people who may have the following dietary restrictions; Vegan, Vegetarian, Pescatarian, Gluten Free, Dairy Free, Acidic Free, Nightshade Free, Low-Carb Diet, Healthy Gains and lots of Flavor. I’m known for helping clients cater to their dietary needs without sacrificing flavor! I’m most proud of having the opportunity to experience so many people within my own community who are willing to make a change in how they eat! I think that the accommodations I cater to with my clients sets me apart from others, also the fact that I’m incorporating fruits and vegetables into meal plans that they’ve never even tried before. My clients have things like; Romanesco, Persimmons, Gooseberries on a regular basis. I would say I’m definitely known for flavor and my red hair. Can I say a special Thank You to Samantha for that? Thank you Sammie!
What matters most to you?
For me, Educating my community is what really matters most behind my work. In 2017, a report for the African-American community in the U.S. stated that some of the leading causes of death within my community consisted of the following; Heart Disease, Cerebrovascular Disease (Stroke), Kidney Failure & Diabetes. This list has a lot to do with the kind of foods we put into our bodies and the accessibility to healthier foods that we have. Georgia in particular suffers with so many food deserts, rural communities don’t have the same accessibility to stores like; Whole Foods, Trader Joe’s & Sprouts. It’s my mission to make a change in things like that. When that close relative I spoke of had to start eating clean, the accessibility to certain foods was very minimal. A challenge within itself to find foods that catered to those dietary restriction. I’m still one of those people who fights for change, I’m looking forward to implementing change. If others are interested in that journey, I invite them to reach out to me – B.Viictoriarequest@gmail.com
Contact Info:
- Email: B.Viictoriarequest@gmail.com
- Website: ChefBViictoria.com
- Instagram: B.Viictoria_
Image Credits:
Maeva Komenan
