Today we’d like to introduce you to Rashad Crum.
Rashad, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Well, I’ve been passionate about food since I was a little boy. I have always loved to eat. I mean, how could you not, though? Everything tastes so freaking GOOD! While all the other kids were excited to watch cartoons, my TV was always set on the food channel, keeping up with my favorite cooking shows. I remember watching the Disney movie “Eddie’s Million Dollar Cook-Off” for the first time and seeing how Eddie (the main character) was so driven about entering the cook-off. That movie inspired me to fry my first batch of chicken which came out to be a bloody mess.
But as you can see, that one mishap didn’t stop me from pursuing my passion. I decided to really take it serious when I got fired from my TSO job at Birmingham-Shuttlesworth International Airport. That’s when I decided to move back home to Mobile,Al and become an entrepreneur. I did not have a game plan at the time, all I knew was that at the age of 24 I was already tired of working for another man. I started to randomly see the number 11:11 everywhere like on social media, the time and even as my total at cash registers, not knowing what it meant or why I kept seeing it but I knew it was time to re-evaluate my life and figure out how to get to point A to B. I knew the end goal was to one day get financially stable enough where I had enough passive, lucrative income coming in so I didn’t have to do the traditional 9-5 for long and was still able to live my best life. So that’s when I decided to enroll into culinary school, I knew in order to get to point B I needed new skills and credentials. I one day ran across an Auguste Escoffier online program Ad on Instagram and I was intrigued and requested for more information. The next day I got a call from a recruiter with the program who thoroughly explained the online program to me and answered all my questions and concerns. I did an application and was accepted to start the program on 11/11 so I knew it was meant to be. After planting a seed towards the first step into my passion, next it was time for me to come up with a name for my business and start working on getting exposure. After choosing to use the name The Crum Guide I teamed up with an old friend of mines (@Jayla_designs who is now a graphic designer) on the designs for my business. Then I hit up my cousin (@designsbydonald) who does vinyl and sublimation printing for a custom apron and headband idea, cause I knew I wanted my own custom merchandise to be able to sell one day. Next I came up with the idea of having my own custom music tailored for my brand since I also write music and poems on the side. I expressed that idea to a friend of mines (Afterparty) who is a talented artist, in my opinion, and he took the job of being my first featured artist. I remember getting off the phone with Daniel that day and seeing the time was 3:33 p.m. I immediately took a screenshot and sent him a picture.
At that time me and him were both seeing repeating number synchronicities on a daily basis and that gave us confirmation that this was meant to be. After explaining to Daniel on how I wanted the song to sound, he played me two samples of “Keep It Real”. One of the versions was more of a slower, sensual sound; of course I chose the more upbeat version. You can listen to the full song “Keep It Real” on select music platforms https://fanlink.to/cE9r. Also s/o to the talented Atlanta rapper (@Brokeboiboog) for being a feature on the song for the remix which will be released soon. Daniel also suggested to me in making a promo video for my business and I thought it was a good idea so that’s when I started looking for someone to shoot the video. An old high school classmate of mines suggested to me the videographer CB Cinematics who I end up working with for my promo video which you can currently watch on IGTV: www.instagram.com/tv/B9vy0ItJ4mU/?utm_source=ig_web_copy_link. Working with CB was fun; he was very professional and experienced with what we do. After explaining to him my vision, he was able to bring it to life just how I envisioned it and made it better. Recommend him for any of your visual art needs. Currently, I’m working on perfecting my craft and skills as I prepare to graduate culinary school in spring 2021. I’m also working on coming up with new creative ideas for “The Crum Guide” merchandise so I can sell one day and work on getting supplies to start selling plates from home.
Great, 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?
No, it hasn’t been a smooth road, but everyone will run through obstacles on their endeavors sooner or later. The way you handle those obstacles shows people how resilient you are. So no matter what the situation is, I always try to look at things from a positive perspective because your thoughts manifest the reality you live in.
Please tell us about The Crum Guide.
Well, “The Crum Guide” is more than a business to me; it is my brand! I tailored my brand to accustom my personality, so it is so much more than cooking. I’m a multifaceted person who’s interested in all things art and that’s what “The Crum Guide” is about. My brand is very personal to me; it represents the suppressed inner child in me. I’m an aspiring chef who is passionate about the food I cook and who also a passionate writer. So what sets me apart from others? Well, my creativity, of course, and what my brand stands for. Here’s a quick portfolio of pasta dishes I have made: https://drive.google.com/open?id=1HDsW4Y6pEzA_TuX6UBLLW7lgKjfydV61
Do you look back particularly fondly on any memories from childhood?
The Disney movie “Eddie’s Million Dollar Cook-Off” was a very inspirational movie for me as a child; it inspired me to fry my first batch of chicken. The chicken came out to be under-cooked and bloody. I had to throw it all away.
Contact Info:
- Email: Thecrumguide@gmail.com
- Instagram: https://www.instagram.com/crumguide/
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