Inspiring Conversations with Ericka Means of Catering by Ericka

Today we’d like to introduce you to Ericka Means.

Hi Ericka, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’m a mother of two sons, and I have a beautiful 8-year-old granddaughter who is just a ball of energy. She’s actually an aspiring chef herself, so spending time with her is a gift. Whether it’s a quiet movie night with a bowl of kettle corn and some Red Vines or a trip to the mall. It’s the simple things that makes it joyful.
Like every true chef, my love affair with the kitchen began in childhood. I believe we are all born with a God-given talent, and mine has always been the art of cooking. While culinary school refined my skills, the heart of my craft was self-taught through passion and intuition.
In 2007, a simple bread class changed my life. It was there I met Chef Annette of Done in Love Catering. Chef Annette,helped me realize the potential I had held inside all along—a calling that had been waiting inside me to be released.
In 2011 I enrolled at the California Culinary Academy Le Cordon Blue. My training at Le Cordon Bleu taught me that every great meal starts with perfect technique—from the mother sauces to the precision of the dice. I was able to master the rigorous discipline of classical French techniques.
Today, as the owner of Catering by Ericka in Oakland, CA, I carry that inspiration forward. I specialize in soulful Creole and Cajun cuisine, prepared entirely from scratch with the freshest ingredients. Every dish I serve is infused with heart, soul, and a lot of love.

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?
Honestly, my biggest obstacles were internal .My journey as the heart behind Catering by Ericka has been defined by a powerful evolution from self-doubt to self-worth. In the beginning, I struggled with the weight of overthinking, often lowering my prices and over-extending myself to please everyone, only to find myself overwhelmed and undervalued. The turning point came when I realized that trying to serve everyone meant I wasn’t truly serving my purpose. I had to learn the vital lesson of setting professional boundaries and recognizing that “my” clients are those who truly value the craft, heritage, and labor of love poured into every scratch-made Soul and Creole dish. By reclaiming my confidence and aligning my pricing with my expertise, I have stepped into my power as a business owner— honoring my worth, while creating that space provide the excellence my clients deserved. I am so much more than I thought I could be. The breakthrough came when I realized not everyone is my client.

Thanks – so what else should our readers know about Catering by Ericka ?
Catering by Ericka is a culinary haven dedicated to transforming events into unforgettable experiences. Based in Oakland, specializing in authentic Soul Food, Creole, and Cajun cuisine. We pride ourselves on a ‘from-scratch’ philosophy, using fresh, high-quality ingredients delivering a sophisticated yet comforting dining experience for corporate events and private gatherings.

What’s next?
The future of Catering by Ericka is all about scaling with intention. I’m looking forward to growing my business throughout the Bay Area and beyond.

On a more personal note, I’m putting a unique dream out into the universe: I would love to be in a Christmas movie! Whether it’s a role as a chef or simply sharing the joy of a holiday meal on screen, my ultimate goal is to blend my love for culinary arts with storytelling. I want to bring that same warmth and magic you feel in a holiday film into every kitchen I enter and every event I cater.”

Contact Info:

• Website: https://iamcheferickameans.com
• Instagram: @iamcheferickanicole
• LinkedIn: www.linkedin.com/in/chef-ericka-m-67a54a11
• Youtube: @iamcheferickameans

Image Credits
Cynthia Smalley Photography
Anna Kirschner Photography