Rising Stars: Meet Waheeda A Williams

Today we’d like to introduce you to Waheeda A Williams. Them and their team share their story with us below:

Chef Waheeda Williams came from humble beginnings. Being raised by a single working mother Jennie Lynn Williams, she spent the majority of her time in her grandmother Susan “Suzie” Williams kitchen, where she was constantly cooking up new savory dinners to feed her family of seven and their friends alike. She started to help her with chorse around the kitchen and soon developed a passion for cooking while learning different techniques used to roll out dough and the different herbs and spices used to create the perfect flavor for some of the most soulful dishes. She was inspired by how food can tell a story and convey cultural ideas, as well as bringing people and families together. Her current position as head chef and owner of Fork InThe Road Halal Food reflects her dedication to nourishing food as well as her heritage.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
One of the biggest obstacles I faced during the process of getting my very first food cart out in the field was being denied my health department certification to open for business time and time again due to small technicalities and me not having a commissary kitchen to prepare and store food in. I can honestly say that this was my biggest challenge.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a chef and food truck entrepreneur that specializes in gourmet salmon and vegetable bowls. My salmon bowl consists of a fresh 6 oz. piece of salmon, pan seared, over a bed of white rice topped with fresh asparagus, a side of corn, and drizzled with just enough of my signature garlic butter sauce to have you taste buds dancing. While my vegetables bowls consist of a bed of white rice smothered with spinach, kale, mushrooms, zucchini, asparagus, and bell pepper with an option to add onion. You also have the option to add one of my signature sauces to any meal. These are the trucks most popular dishes. But I also run specials on certain days where I offer meals such as lump crab stuffed salmon and a pineapple jalapeño chicken. To wash it all down, I offer a house made infused cucumber mint lemonade and a blackberry tea. My dishes and drinks sets me far apart from what’s known as the normal when it comes to food truck cuisine.

What would you say have been one of the most important lessons you’ve learned?
That hard work and dedication along with a consistent and reliable operating schedule is key to running a successful business. There will be many trials and tribulations throughout your journey. So never allow what you may pitreavie to be a setback, deter you from pushing forward with your goals. You are the maker of your own destiny. Keep in mind that nothing comes to a sleeper but a dream.

Contact Info:

• Email: forkintheroadhalalfoods@gmail.com
• Instagram: Forkintheroadhalalfood
• Facebook: Chefwaheedawilliams

Image Credits
Photographer: William Brown Jr. Makeup Artist: Jade A Futch Hair Stylist: Jade A Futch