Today we’d like to introduce you to Chef Q.D.
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?
Born and raised the first 13 years of my life in Flint, Michigan, my cooking and dancing journey began around the exact same time, at the age of nine years old. My interest in cooking was influenced by my environment due to both of my parents being cooks in the military and my mother’s continued work in the food industry after they left. My grandmothers on both of my parent’s sides were very popular cooks as well. My dad’s mom sold homemade cakes and pies to the entire neighborhood, & for family holidays, my mom’s mother hosted fabulous dinners every year. This sparked my interest in cooking, and from that age, I always knew I was going to be a chef one day. I took my first culinary arts class in high school at the age of 16. I attended my first culinary competition at the age of 16 and competed in my first chili cook-off at 17.
After high school, I furthered my culinary education and went on to graduate with a degree in Culinary Arts from the Arts Institute of Atlanta in 2015. My dance journey started with an elementary school talent show. Me, my sister and two of our friends of the family formed a group called 4PS (4 princesses), and we won the talent show. From then on I continued to grow my skills on different cheerleading and dance teams. I moved to Georgia at 13 years old and became more engaged in art during high school. When I graduated high school, I joined a ballet studio, and started doing more professional training in ballet, hip-hop, modern & Jazz. I did my first ballet performance the same year I graduated culinary arts school and knew it was time to develop a business plan to thrive as both a chef and a dancer. My idea to combine my passions for both the arts of cooking and dancing into one business is how I began Rhythm and Food Events.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
My greatest obstacle was figuring out how I fit into this Industry. After I realized I wanted more from the hospitality industry than culinary, I changed my game plan.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I specialize in creating memorable events, from the planning the catering to the entertainment. Having all three skills to execute these events is what I’m known for.
Do you have any advice for those just starting out?
Stay persistent, and never feel you know everything. There’s always something new to learn and room for growth. Create relationships with mentors who can guide you through the industry.
Contact Info:
- Instagram: RhythmandFoodEvents_
