Today we’d like to introduce you to Kwanza Cole.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started cooking at a very young age eight to be exact. I grew up watching my mother and grandma cook in the kitchen. Also, I watched a famous food network chef by the name of Emeril. He was one of my biggest inspirations. By the time I was a teenager, I begin my journey into to the world of culinary arts. My journey was very much needed to bring me to my milestones I have accomplished today. In the brink of the pandemic, I started my business INTIMATE DINNERS WITH CHEFCOLE. I stood firm on really just doing private dinners for couples and catering for parties. Needless to say, I ended up only doing this part-time because I was still working a full-time job. I begin thinking to myself why continue to work for an employer when I’m an entrepreneur. April of 2021, I left my job working full time to jump into what I loved most more than anything. Which to be honest wasn’t hard at all because I live. Slept, & breath cooking. The last weekend in April of 2021, I took my talents to the street where I knew I could make it happen. I started selling bbq on the Stockbridge corners not knowing how far I would go. In doing so I found myself hearing people tell me they had never had such a great tasting bbq with “ NO Sauce”. I wanted to bring my own favor to the street and that I did very well. In my weekend bbq runs, I found my business going very well until one day it kinda slowed down. Not knowing my next step, four months later in me going, I scored a lunch gig cooking for truckers who go to trucking school. Which right now, I am still going strong till the very day.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
To be completely honest in the beginning, it was extremely sweet making my paycheck every two weeks in a weekend. The best part of it all was doing what I love to do which is cooking for the souls of others. It got rough after 4/5 months of me being out there but now I am still in full swing going stronger than ever.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As of now, I cook for Roehl a trucking company who provides lunches five days a week for the students of their school. I have been cooking for this school since august of 2021. I am most known for my amazing personality and creativity when it comes to my food in general. One of my specialties would be a stuffed salmon with homemade mashed potatoes and sweet & spicy asparagus with a honey Hennessy drizzle. I am most proud of the way I connect with my audience and how they really wanna hear my story. Also, I am very delighted that people are inspired and want to learn from my expertise. The biggest thing that sets me apart from other chef is I value two things. First, it’s customer service because without that, you have no audience. Secondly, I believe my personality and how creative I’ve become with the love I share through every dish.
What matters most to you?
The thing that matters most to me about my craft is teaching my son and other kids to want to return to the kitchen. Most children I know love food fast but my job is to bring them back to loving home-cooked meals again.
Contact Info:
- Email: Chefcole695@gmail.com
- Instagram: @cheffcole
- Facebook: Intimate Dinners With ChefCole
- Twitter: Chefcole30
