Today we’d like to introduce you to Latisha Rodgers.
Hi Latisha, we’d love for you to start by introducing yourself.
My Story is quite telling, but at the same time straight to the point. Ive stated in my previous interviews that Im a US Navy veteran, my life journey took me around the world. In my travels I discovered one life changing fact, I adore food. I also loved trying new recipes and absorbing as much authenticity from my adventures as possible. In Sicily Italy I decided I wanted to be a chef. After my departure from the Navy I went straight to culinary school.. Its ATL history from there! I started with high expectations of myself, and I hold myself to that with each step In my career.
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?
I feel like no kitchen journey is easy or the same. its really important to remember each sector of this business has it obstacles. I worked really hard, and I moved up quickly into leadership roles. My biggest trial was being looked over for promotions I deserved due to the obvious, Im black, female, and talented. The kitchen is a place of large egos, each kitchen Im in I have to prove myself and my level of knowledge. It can be exhausting. My resume and track record just aren’t enough until knife hits board.
Appreciate you sharing that. What else should we know about what you do?
Im.a chef and culinary creative. I pride myself on having the ability to create on any level of dining. I truly love working with other chefs and restauranteurs to help them to realize their dreams. Menu Development and kitchen process implementation are my passion. I really want to bring culinary innovation to the restaurant groups and chef run kitchens of Atlanta. Ive done this in corporate spaces and I feel like its about time our black-owned restaurants become the highlight of our culinary scene here in ATL . Bringing well executed, consistent, and trend worthy menus to our dining scene.
Before we go, is there anything else you can share with us?
Food is sustainability and with that comes responsibility. I feel Chefs have a duty to pursue knowledge of product and technique. I only hope to join forces with the culinary community to pursue this purpose together.
Pricing:
- Culinary Consultant-Price per project
- Private Chefs table-Signature menus per client
Contact Info:
- Website: https://Comfortablegourmetatl.net
- Instagram: @Cheftish/Comfortablegourmet
- Facebook: Comfortable Gourmet
- LinkedIn: https://www.linkedin.com/in/latisha-rodgers24
