Ep.5 – Chefish w/ Jourdan-Cha'Taun EP 5 ft. Chef India - Chefish

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Ep.5 – Chefish w/ Jourdan-Cha'Taun EP 5 ft. Chef India

May 5, 2023 • 64 mins

Chefish - w/ Chef India

Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chefish I want to welcome Chef De Cuisine, Owner of Sauce Queen - Chef India Johnson Chef India was born in Queens NY, raised in Asheville NC, but now considers herself an Atlanta native. Chef India grew up inspired by all cuisines. Coming from a family of cooks, bakers, and her father was actually a chef. India started out in corporate America. Then she tapped into her interest of wine making. Before realizing her dream as a chef. Because she had spent so much money on education before corporate America. She decided to skip culinary art school. And worked years besides other accomplished chefs. That’s where she got her official training. With her corporate background, and experience with building her own wine brand. She was able to meld all that knowledge & experience together, to become a sought after Private Chef. And go to Multi Media & Culinary Event Coordinator. Working hand in hand with some of the hottest brands to create unforgettable dining experiences. Chef India has create a niche market all her own with the help of social media. Welcome Chef India to Chefish

Starter

What -How did you get into exploring different types of cuisines ? -Did you travel internationally to develop your craft?

Why - Just to give our listeners a Taste -Tell us why did you chose food? -Specifically what made you want to focus on sauces and seasonings ? -I know that you started out in wine. And from what I understand for whatever reasons the pieces weren’t sticking together. -Do you think you will ever refocus on that dream and open either a wine distillery/vineyard/or overall wine bar concept?

Main Coarse

When - When did you fall in love with food?

Talk about the moment you knew this was it.

When was the turning point in your career.

When did you know it was Time to explore your branding of specialty food items?
Are you still doing your pop ups & elevated dining experiences?
How has becoming a wife and mother changed your business approach?
Do you find it difficult to have healthy work/life balance?
When you are creating a dinner series or pop up. What do you look for to give you inspiration behind your menus & dining experiences?
Do you have any advice for those in corporate America looking to take the leap into the food world-I know you’ve worked with liquor brands like Martell, Patron, Courvoisier and Bacardi. How do you create budgets for those types of accounts? How do you decide what to cook for their events? Do you have a process you go through?
Since you’ve kinda always been your own boss in the industry. Have you had any issues gaining respect from men in the kitchen?

Recipe for success

Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey -What’s the best advise you can give to those interested in branding specialty food items?