Today we’d like to introduce you to Erica Fuller.
Hi Erica, so excited to have you with us today. What can you tell us about your story?
It all started when I moved to Humble, Texas, at four. I assisted my grandmother while preparing meals as early as five. Between eating all of the cheese off of the block and adding Bouillon to different dishes, I’ve always had a passion for cooking. My grandmother would always make dishes from scratch, chocolate or sausage gravy, biscuits to pastries. Watching her cook inspired me to want to make my dishes from scratch. At the age of six, I moved back to my hometown New Haven, Connecticut, where I began helping my mother cook. As I entered middle school, Home Economics was my favorite class. That quickly was snatched away due to my family and I moving to Atlanta, Ga.
At the age of 15, I started working at Taco Bell, and although I wanted to be a cook, that wasn’t possible due to my age, so I worked as a Cashier. Now trying to balance school and work, I eventually dropped out of high school and obtained my GED. I planned to drop out and enlist in the military. Instead of going into the military, I decided to apply to college until I figured out my passion. Like anyone else, we graduate entering college with a degree we feel as though we would love to do. I always wanted to be a chef, but I was thinking about different careers with the influences from my Aunts and Uncle, who are Doctors and Entrepreneurs.
I wanted to become a doctor putting cooking on the back end. Shortly after entering college, I realized becoming a doctor wouldn’t make me happy. I could’ve changed my major to Culinary Arts, but I didn’t and decided to drop out; I was still unsure what I wanted to do with my life. At that point, I began to work in the hospitality industry. I loved interacting with people daily. I had the opportunity to meet and help various guests from different cultures. Aside from the salary, I was able to express my creative side. Being a waitress or cook isn’t easy at all. Even though the environment was relaxed, you’re constantly dealing with different personalities from workers to guests. I’ve gained a lot of knowledge from the front to the back of the house.
It wasn’t until 14 years later, after months of sharing my interest in cooking with the guest when I realized my passion. I was at work one day, and a guest asked me, “What’s something you’ll do for free and enjoy doing every day?” I stated, “Cooking, jokingly.”. Before this conversation, I would prepare different meals and invite friends over for food tastings.
One day my best friend asked if I ever thought about selling plates. I was hesitant at first because we had just entered the pandemic. I didn’t allow the pandemic to hinder me and decided to start my business. I began selling plates on the weekends, and people loved and enjoyed the dishes I prepared for them. Coming from an entrepreneurship background, I realized after years of preparing different platters for family, friends, and coworkers why not turn my passion into becoming an entrepreneur as a Chef offering Catering and Bartending Services.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not at all. I lost my father at an early age and had to help my mother take care of my siblings. Despite the hard times, I went through growing up in the coastal city of Connecticut; I enjoyed cooking. In 2017, my mother had health issues, so I instantly became head of household. I’ve struggled with balancing work, taking care of my mother and sister, and working towards starting my business. I had to face many challenges being a minority female business owner. Thankfully, I have a great support system from my family and friends.
As with any new profession, you start it’s always uncomfortable and foreign even with many years under your belt. Although I’ve been in the hospitality industry for 10 + years, I have more learning to do. Creating new dishes, setting new challenges, and meeting and exceeding customers’ expectations inspire me to keep going. Working under pressure in a short period allows me to see how dedicated I am and if I’m willing to continue to go through similar and more challenging obstacles to reach my ultimate goal.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
EZ Pours and Plates is a female black-owned business that offers high-quality and affordable catering services to various clients. I’ve provided exclusive catering services for two seasons for a series filmed at T.I’s Studio. In addition to catering for the production team, I am proud to say I’ve catered a 30th Oscar, a 50th milestone, graduation, and two brunch events. EZ Pours and Plate’s mission is to connect with people worldwide, share my flavors that you will talk and get excited about, and inspire anyone to pursue their passion even if it scares them. Most of my platters I prepare from scratch, with my seafood lasagna being my specialty dish.
Where do you see things going in the next 5-10 years?
The producer for the production company is looking to film another series later this year, and I already have a contract in order. While still perfecting my craft within the next couple of years or less, I will be getting a food truck and expanding my business, and becoming known worldwide. The level of professionalism I demonstrate, the variety of dishes I offer, and an experience you won’t forget definitely will create an unforgettable, unique experience that family and friends will go out of their way to find.
Contact Info:
- Email: info@ezpours.com
- Website: www.ezpours.com
- Instagram: @ezpoursandplates
