Today we’d like to introduce you to Michelle Roberts.
Hi Michelle, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
When I first got married over 25 years ago, I only cooked food from cans, and I remember my husband at the time saying that he wasn’t going to eat my food because his grandmother and aunt only cooked with fresh produce they were 75 and 78 years old. That made me feel a way because growing up, we ate canned food, and I never had an issue with it. However, I later decided to ask my maternal grandmother and my husbands, grandmother and aunt to show me how to really cook.
They shared with me all of their recipes, they took the time to show me measurements, how to taste the food, how to season the food, and how to flat out cook. Even though they’ve passed away, I embody their spirits when I’m cooking, I can feel their presence comes through in my food. Countless people who’ve tasted my food have said things like “this taste just like my moms home cooking” or “just like my grandmother used to cook,” and that lets me know that I’m doing something right because Aunt Gussie, Grandma, and Mary Lee Tyler are radiating through my soul food cooking. What inspired me to become a chef is my love for cooking and my desire to share that passion with others as they enjoy eating my cooked meals. For over 20 years, people have been telling me that they love my food and encouraging me to cater or open a restaurant. I finely heeded the call.
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?
The hardest part of the journey was advertising and getting people outside of my family to support and purchase my meals. Therefore in the beginning, I offered discounts and gave away meals for free just to encourage people to try the food, but once they try the dishes that I prepared, they were sold and even referred me to other people. I now have a wonderful social media marketer who knows how to create content, record and edit videos and has grown my social media presence that now I do not struggle for clients. I also learned to ask for referrals and references.
Appreciate you sharing that. What should we know about Dr Shells Soul Food Kitchen?
I focus on soul food which includes oxtails, neck-bones, collard greens, cornbread, macaroni and cheese, and fried chicken. I think as long as I’ve lived that I’ve had Soul Food prepared for me in some type of way. My desire to learn how to cook like my grandmother and other women who cooked this type of food while I was growing up is what drew me to becoming a Soul Food chef. As an African American, I’ve had soul food cooked in a variety of ways, but somehow I found my niche and my particular way to season and flavor my food because I don’t like certain things therefore, I don’t put those things in my food but it still taste very soulful and flavorful.
I am growing my business through delivery service, I added that as a niche and it’s been helping. I deliver to businesses all around the city I deliver my delicious soul food meals. I am not waiting for business to come to me I’m going to the businesses. If you’re not using social media to your benefits, you need to start now by taking pictures and recording videos of your food, engage and talk to your audience, ask for referrals and reviews, and keep going. I give a 10% discount to essential workers and military and for referrals. I also do private chef events for couples, birthday’s, weddings, and baby showers we talk to each client to make it the best food experience ever.
Contact Info:
- Email: chefshellfood@gmail.com
- Website: www.drshellssoulfood.com
- Instagram: www.instagram.com/dr.shellskitchen
- Facebook: www.facebook.com/drshellsoulfood
- Twitter: www.twitter.com/drshellsoulfood
