Today we’d like to introduce you to Chef Keis Briscoe.
Hi Chef Keis, thanks for joining us today. We’d love for you to start by introducing yourself.
I’ve always had a natural interest in cooking. When I was a kid, I would sit in the kitchen with my grandmother all day and watch her cook. It was interesting to me to watch her techniques and style. As I grew older, I began helping my grandmother in the kitchen and even cooked my first meal on the stove by myself at the age of six. My professional culinary career began when I was 14, at a vocational school for high schoolers called The Center Of Applied Technology North. That program is where it all began. I fell in love with culinary arts. I learned knife skills, techniques, a variety of cooking styles, and more. I then went on to further my culinary education at the CIA and Le Cordon Bleu and abroad in the south of France. After culinary school, I dove headfirst into the industry. I’ve worked for some of the best restaurants, hotels, and catering companies across the US and ine France. To now being voted one of the top 25 Private Chefs in Los Angeles.
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?
Absolutely not. The culinary industry, in my opinion, is one of the hardest and most stressful industries to work in. One of my first mentors in the industry said to me, “you have two strikes against you, you’re black and a woman in a caucasian male-dominated industry.” And that because of this, I would have to outwork my colleagues. I didn’t understand the depths of what he meant at the time however I would quickly find out. In every kitchen I’ve worked in or line I’ve worked on I’ve had to prove I can hang with the best and earn/ fight for my respect. I’ve had to work 10x as hard as my male colleagues and receive half the praise if any. I’ve been discriminated against, lied on, blamed for things I didn’t do, looked over for promotions I more than deserved, let go because I out worked/ shined the chef executives, to name a few obstacles I’ve been through.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a French-trained Celebrity Private Chef. I’ve worked in the culinary and hospitality industry for 18 years. I specialize in cuisines from all over the world however I have a special connection with Asian, Spanish, Italian, West Indian, Gastronomic, French, and Fusion cuisines. I am known for making flavor-packed, innovative dishes my clients enjoy. My motto is cooking with soul, flavor, style, and personality. Who I am as a chef sets me apart. My clients love me because I am authentically me, full of personality, fun, outspoken and just a joy to be around. I cook from my soul, you can taste the passion in each bite of each dish. I am most proud of how far I’ve come. Not only am I a celebrity private chef, I’m also a serial entrepreneur. My Designer Women’s chef apparel line, “Fancy Pants Chef Gear”, is now open for pre-orders and launches December 20th, 2022. I am also working on a gourmet spice and sauce line, “Elev8”, along with a few other special projects. I often think to myself, who would have thought little ole Keis from West Baltimore projects would be surrounded by the like of the biggest names in the entertainment industry, Kevin and Eniko Hart being my current clients, and living out every dream I ever said I would accomplish.
How do you think about luck?
Luck is a myth. There is no such thing as luck. Our lives are a reflection of our thoughts and actions. If you only think negative and do negative things, your life is sure to reflect that. The same is true for being and thinking positive. I am not lucky, I am blessed! YES! *In my best Nicki Minaj voice* On a serious note, luck has had nothing to do with my success. It was the countless hours I spent working to perfect my craft, the blood, sweat and tears I put in, believing in myself always no matter what my circumstances, meditating to manifest the things I want into my life and remain one with self and my vision, and consistently positively affirming myself. That is how I have been able to accomplish every goal I said I would and how I continue to do so.
Pricing:
- Fancy Tees $50.00
- Fancy Aprons $100.00
Contact Info:
- Website: https://www.chefkeisbriscoe.com
- Instagram: https://www.instagram.com/ChefKeis/
- Facebook: https://www.facebook.com/chefkeis
- Twitter: https://www.twitter.com/ChefKeiss/
- Youtube: https://youtube.com/@ChefKeisBriscoe
- Other: https://www.fancypantschefgear.com
