May 1, 2024 • 18 mins
Step into the heart of Winna's Kitchen with Amelia Old as she sits down with Chef Jess Sagun. In this episode, Jess shares the personal journey behind Winna's Kitchen, a place where community, comfort, and cuisine intertwine. Jess opens up about her path, filled with moments of sorrow and triumph, and how these experiences have shaped the warm, inviting space that is Winna's Kitchen. Jess also opens up about the touching moments of generosity and kindness she's experienced from the community, illustrating Winna's Kitchen as not just a restaurant, but a cherished space in Myrtle Beach.
https://www.winnaskitchen.com/
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Episode Transcript
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Speaker 1 (00:03):
Everyone has a story to tell.
We connect and relate to oneanother when we share our
stories.
My name is Amelia Old and I amyour host of Voices of
Inspiration.
Join me as I share stories offriends, family and strangers
from my everyday life andtravels.
You will laugh, possibly cry orwalk away, feeling connected
more than ever to those aroundyou and ready to be the change
(00:24):
our world needs.
Everyone has a story to tell.
What's yours?
Speaker 2 (00:38):
Welcome to Voices of Inspiration.
I'm your host, amelia Old, andtoday we are with Ms.
I'm your host, amelia Old, andtoday we are with Ms Jess Sagan
from Winna's Kitchen in MyrtleBeach, south Carolina.
Thank you so much for joiningus.
I'm so excited to be here andlearn a little bit more about
your story.
We're excited for you to behere, thank you.
Speaker 3 (01:04):
So can you just start off and talk a little bit about
what inspired you to pursue acareer in cooking.
You know, I grew up around food.
I mean, I'm a Southern womanand so there was cooking around
my household a lot it was.
I realized recently that it wassomething that was affirmed in
our household, and so I thinkthat was a big part of
(01:30):
developing a love for cooking.
As far as opening a restaurant,I joke that when my mom passed
away, we got over-inspired andwe're like, oh, we're going to
open a restaurant and pursue ourdreams, you know, and so it was
really a combination of the two.
I love food, I love all theelements of food preparation.
Restaurant work is very hard,but it's rewarding the payoffs
(01:57):
there and, you know, there'sthat whole idea of pursuing your
dreams and you know at the end,when your time comes, knowing
like, hey, I wanted to do thatand I tried it.
So that was a combination oflots of events.
Speaker 2 (02:14):
I love that you're following something that you
really wanted to pursue.
How did your experience so youwere on Chef Swap and how did
your experience on that showinfluence your entire journey?
Speaker 3 (02:30):
Chef Swap.
You know we weren't originallyslated to be on Chef Swap.
That's what I hear we were alast-minute addition when
somebody else couldn't make it,and we were excited.
We were a brand-new restaurant.
We had been open just really afew months, and so we didn't
want to turn down an opportunity, you know, for the advertising.
(02:53):
You know there's no badmarketing let's say so.
We knew we wanted to participate, and being included with people
of that caliber was a goodboost for us to be like, wait a
minute, we can do this.
And then we won and I was like,no, we really can do this we're
going to do it.
The food is a real importantpart of this process to us, and
(03:17):
so knowing our food is there,our flavor profiles are there,
was very encouraging, especiallyin the beginning, when things
are real, real hard and you'relike what have I done?
It's been rewarding.
How did you feel when you won?
I was shocked, I was stunned.
You know, jamie Descalas is thechef that we competed with, and
(03:41):
I mean she is.
She's a trained chef with youknow, several restaurants in
town, two different concepts.
She's just, she's a powerhouse.
And so I was.
I was shocked, yeah, shocked,but thrilled at the same time.
Speaker 2 (03:55):
So can you share a little bit about the story
behind Winna's Kitchen?
Absolutely.
Speaker 3 (04:00):
So my mom, she was just, she was an amazing person.
I say she was a soft place toland.
You know, she took in straysand homeless of all kinds,
animals and people.
But my mom animals and people,but my mom she had kind of a.
(04:23):
She had a rough life, not, not,and it was from her own choices
.
She struggled with, um,alcoholism.
She struggled with stubbornness.
She just, um, you know she, shemade a lot of choices that
didn't really benefit her or herchildren, and so we were raised
by my grandparents.
But later in life my mom and Ibecame close.
She lived with us until shepassed away and literally up
(04:45):
until the day she died, shestruggled with regret.
The day before she died shecalled me at work and said hey,
I just want to know that we'reokay.
I told her.
I said, mom, we're great.
Like you're great, I'm so gladyou're my mother, I'm so glad
that we've come to this place.
And I didn't know she was goingto die the next day.
But knowing she had thoseregrets really kind of spurred
(05:14):
me on, because I knew thatwasn't something that I wanted
to.
I didn't want to live with that.
I didn't want to go.
I didn't want to go out thatway, and so you know, it was
kind of a perfect storm, forlack of a positive phrase All
these pieces kind of cametogether we live literally two
(05:36):
blocks down from here together.
We live literally two blocksdown from here.
This is our neighborhood.
We love Myrtle Beach, we lovedowntown, and so we've seen what
this has been, this area hasbeen.
We know the ups and downs of itand we also knew that we wanted
to make an impact and in thisarea, and so that kind of push
(06:00):
of I don't want to live withregrets and hey, wait, I want to
make a positive difference inmy community came together when
we knew you, until you got toput your money where your mouth
is.
You know, don't talk about it,be about it, that whole thing.
And so we, we bootstrap thisrestaurant and the concept um is
(06:20):
really I think I haven't seenanything like it here as far as
how we give back Um, we offersomething here called a number
one, and on the number one, wepartner with our patrons to
provide meals for thosestruggling with food scarcity.
Um, and I think in the beginningwe, we partner with our patrons
to provide meals for thosestruggling with food scarcity
(06:43):
and I think in the beginning wethought we're just going to get
a bunch of bums.
I mean, that was honestly.
But it's been reallyeye-opening to see the different
folks who come in and start tohear their stories.
A couple that came in when wefirst opened.
They were in here a lot.
We both knew they werestruggling and both of them have
since passed away fromoverdoses.
We've also seen, you know,victory stories, people who have
(07:06):
overcome, and we got a letterthe other day from a patron.
She came in and had a meal andwe're thinking of it and she
left us a letter and she waslike I've been at, I've come to
Winners for the second time.
The first time I came here Iwas a number one and she just
said you know, I was treatedwith the same level of service
(07:29):
and kindness as a number onethat I was treated with as a
patron today and you know it'sstories like that that just make
you like okay, we can do it canyou talk a little bit about
what exactly the number one is?
Speaker 2 (07:42):
yep, so for five dollars.
Speaker 3 (07:45):
We partner with our patrons literally to provide a
meal for people who arestruggling.
And, um, all people have to doto get that is to come in and
say, hey, do you have a numberone?
And so they ask for number one.
We have cards that some peoplewill just buy you know 10 or 20
and they'll just pass the cardsout to people.
They'll see and they can comein and redeem it.
Or we just keep them suspendedbehind the counter and folks
(08:08):
just come in and ask for them.
I say this, though we neverdon't have one, and in the
beginning you know that was thatwas real tough, because there
were some days in the beginningyou know that was that was real
tough, because there were somedays in the beginning where we
gave away more food than we sold.
Sure, and in the off seasonthat's very common.
You know it's like well, but wefeel like it's a dignified way
(08:32):
to serve people and it not feellike a handout, and it's a way
to build relationships withpeople.
Speaker 2 (08:41):
So Myrtle Beach is known for its really vibrant
culinary scene.
How do you think that Winna'sKitchen contributes to this,
adds to this?
How do you?
Speaker 3 (08:51):
think that Winna's Kitchen contributes to this,
adds to this.
So we, you know we love food Ithink I said that before but we
also love a little bit different, and so our goal has always
been to elevate the thingseverybody loves, but just take
it to the next level, add alittle flair to it, and so I
(09:13):
think that's kind of what webring.
We bring new flavors, kind offor lack of a better word
trending flavors, and thenthat's in our regular menu.
We do daily specials quiteoften, and then we do a chef's
table once a month, and so it'sa five-course dinner of things
(09:34):
you don't normally see, and it'sa tasting menu.
Folks seem to love it and so weenjoy doing that.
We feel like that's something webring.
But I would definitely say ourregular everyday menu is not
what you would see at a normalbreakfast spot.
Now, we do like bacon and eggfried rice, or our pancakes are
(09:54):
not just pancakes, they're lemonricotta pancakes, and all of
our sauces are made in house.
Or our blueberry sauce, ourlemon curd, all of our dressings
, and they're not something youget in another restaurant.
Speaker 1 (10:08):
And so.
Speaker 3 (10:10):
I think the uniqueness of that, and just the
commitment to the quality ofour ingredients and the food
that we put out, is key toraising the bar or at least
participating in the level wherewe're at.
Speaker 2 (10:24):
Can you talk about?
I know you mentioned the ladyrecently with the letter, but
can you talk about anotherreally memorable moment that
exemplifies the community andspirit of Winna's Kitchen?
Speaker 3 (10:39):
Oh, I have two.
So we work from the inside out.
You know, if we're not takingcare of the people in here, we
are not able to take care of thepeople who come in here.
And so this story is we workwith people who have challenges.
(10:59):
That's something that we'recommitted to.
People who may struggle inother work environments we're
committed to working with, andwe have a staff member who
struggles with autism, anxiety,those kind of things, and the
staff person ended up on a shift, a front of house shift alone,
a few weeks ago, and they justkind of froze and when they were
(11:27):
like I think I'm going to haveto leave, I'm like listen, tell
me what's going on.
They told me what was going on.
Literally, our whole staffliterally jumped in, even a
patron jumped in, picked upeverything.
One of our other staff took theperson to the back and just
said hey, this is a moment intime, coached them, sat with
(11:50):
them, made sure they were okay,we got in front of the house,
settled, everything was great.
At the end of the shift Ilooked up and this person was
still here and I was like youmade it.
And they were like just bigalligator tears and they were
like any other job I wouldn'thave.
(12:10):
But everybody here just waslike it's okay, we're going to
get it, we're going to make itwork.
We got you, you hang on Likenobody had to go to the cooler
and have a meltdown.
You know, nobody was mad,everybody was just like we got
you, it's okay.
Another story that I think hasbeen one I tell often because I
need to hear it and be remindedwe have some folks in our circle
(12:38):
that work in an environment ofrecovery and participate in that
a lot.
And she was at a meeting onenight and a guy came up to her
and he said you look so familiarand she was like I.
One night and a guy came up toher and he said you look so
familiar.
And she was like I hear thatall the time.
He said no, no, I'm serious.
And she was like well, I don'tknow how.
(12:59):
And he come to find out.
He realized she worked here andhe said you guys saved my life
last year.
She said the food's good, butit's not that good and he said
no, you don't understand.
He said I was at the bottom, Iwas at the height of my
addiction.
I was struggling in a way Inever had, he said.
(13:21):
And I came in for number one,he said and your server just
started talking to me asking mequestions.
He was like it was the firsttime in months anybody had asked
me my name, looked me in theeye, cared about where I was
going and what I was doing, andhe said it literally gave me
hope and I was just like, okay,jesus, we're going to keep going
(13:43):
.
Speaker 2 (13:43):
It's hard, but we're going to keep going Boy that
makes all of the challengesworth it.
It does, it, does it does allof the challenges worth it.
It does, it does, it does.
So how do you balance honoringyour family traditions with
innovating and adapting tomodern culinary trends?
Speaker 3 (14:02):
Well, my family is totally dysfunctional, so it's
kind of natural, you know it is.
I think the ingredients for usare a big deal.
Ingredients and quality, Iwould say, are probably the
things that never, that thequality of the ingredients we
use don't change.
(14:23):
The heart that we prepare foodwith doesn't change, but our
menu and ingredients changeoften, and so I think that's
kind of the way we meld thosethings together.
We have a.
We have.
Our motto is have fun, eat well,do good.
And eating well, when we'retalking to our kitchen staff, is
(14:43):
not, is not just about the foodyou eat, it's how your food's
prepared.
And you know my grandma.
I would always say why doesyour food taste so much better
than mine?
And she was like because I makeit for you, like I love you,
and when I'm making your food Iput my love into it.
And I used to think that wasthe cheesiest thing I ever heard
.
I was just like I put love.
(15:06):
No, it works.
Like I tell people we don'tthrow food on the grill.
We do everything with purposeand intent because you know
you're preparing that food forsomeone to eat, like that food's
going to nourish someone's body, and so we do it with purpose
and intent.
Speaker 2 (15:22):
I love that.
What's your favorite thingabout living here in Myrtle
Beach?
Speaker 3 (15:28):
There are two things.
The beach, like I just lovebeing that close to the water.
We went to Mexico a few yearsago and I told my husband I was
like I know this sounds crazy,but we didn't leave the resort.
I literally can drive a minuteand a half 90 seconds it takes
me to get to the beach and I sitout there and I look at the
(15:51):
palm trees and the water and I'mlike, no, this is just as good.
It's just as good and I speakthe language you know.
So I'm a fan of the beach.
But I will say this Myrtle Beachis the most hospitable place
I've ever lived and we've livedliterally from Myrtle Beach to
(16:11):
San Francisco and all points inbetween.
This city is so welcoming andkind and communal and people
want everybody else to win.
You know there is competitionin business and there's always,
you know, somebody.
I mean, life wouldn't be likeif that didn't exist, but for
(16:33):
the most part it's.
It's a community of people whoreally care and want to see each
other win.
And just in this block I seethat the brewery Clayton over at
the wine room and all it, justin this block, that we're
(16:56):
constantly trying to worktogether for everybody to
succeed.
It's not every man for himself.
It's um, hey, we're all in thistogether.
Hang on, we got this, we're,we're moving forward, and so I
think that's um.
That's probably my favoritething is, you know you don't
feel like you're left hung outto dry.
(17:16):
You know it's a community.
Speaker 2 (17:19):
So if someone wants to find you online or wants to
visit Winna's Kitchen, where canthey find you?
Well, they can find us at ourwebsite, wwwwinna'skitchencom.
Speaker 3 (17:37):
Wwinneskitchencom.
Or they can find us on socialmedia, at winneskitchenmb, on
facebook, tiktok and instagram.
Speaker 2 (17:40):
So I have one more question for you.
Tell me, do you have a favoritequote or any words of wisdom
you'd like to leave behind?
Speaker 3 (17:46):
there's so many, there's so many, there's so many
, but my favorite is one.
There are literally so many runthrough my head.
I'm a person of faith and I'msure that that I tell people all
(18:10):
the time.
I'm really fortunate that Godhas been so gracious and so good
to me, and so one of my lifeverses has been Psalm 138.8, and
it says the Lord will perfectthat which concerns me.
Your mercy, o Lord, enduresforever.
Forsake not the work of yourown hands.
And then there's one by BreneneBrown, and I use it as my email
(18:34):
tag, and it says have thecourage to show up and be who
you really are.
Love it.
Speaker 2 (18:40):
Thank you so much for taking the time to chat with me
today.
I love your story.
Thank you, I've enjoyed it.
Thank you you.
Everyone has a story to tell.
We connect and relate to oneanother when we share our
stories.
My name is Amelia Old and I amyour host of Voices of
Inspiration.
Join me as I share stories offriends, family and strangers
from my everyday life andtravels.
You will laugh, possibly cry orwalk away, feeling connected
more than ever to those aroundyou and ready to be the change
(00:24):
our world needs.
Everyone has a story to tell.
What's yours?
Speaker 2 (00:38):
Welcome to Voices of Inspiration.
I'm your host, amelia Old, andtoday we are with Ms.
I'm your host, amelia Old, andtoday we are with Ms Jess Sagan
from Winna's Kitchen in MyrtleBeach, south Carolina.
Thank you so much for joiningus.
I'm so excited to be here andlearn a little bit more about
your story.
We're excited for you to behere, thank you.
Speaker 3 (01:04):
So can you just start off and talk a little bit about
what inspired you to pursue acareer in cooking.
You know, I grew up around food.
I mean, I'm a Southern womanand so there was cooking around
my household a lot it was.
I realized recently that it wassomething that was affirmed in
our household, and so I thinkthat was a big part of
(01:30):
developing a love for cooking.
As far as opening a restaurant,I joke that when my mom passed
away, we got over-inspired andwe're like, oh, we're going to
open a restaurant and pursue ourdreams, you know, and so it was
really a combination of the two.
I love food, I love all theelements of food preparation.
Restaurant work is very hard,but it's rewarding the payoffs
(01:57):
there and, you know, there'sthat whole idea of pursuing your
dreams and you know at the end,when your time comes, knowing
like, hey, I wanted to do thatand I tried it.
So that was a combination oflots of events.
Speaker 2 (02:14):
I love that you're following something that you
really wanted to pursue.
How did your experience so youwere on Chef Swap and how did
your experience on that showinfluence your entire journey?
Speaker 3 (02:30):
Chef Swap.
You know we weren't originallyslated to be on Chef Swap.
That's what I hear we were alast-minute addition when
somebody else couldn't make it,and we were excited.
We were a brand-new restaurant.
We had been open just really afew months, and so we didn't
want to turn down an opportunity, you know, for the advertising.
(02:53):
You know there's no badmarketing let's say so.
We knew we wanted to participate, and being included with people
of that caliber was a goodboost for us to be like, wait a
minute, we can do this.
And then we won and I was like,no, we really can do this we're
going to do it.
The food is a real importantpart of this process to us, and
(03:17):
so knowing our food is there,our flavor profiles are there,
was very encouraging, especiallyin the beginning, when things
are real, real hard and you'relike what have I done?
It's been rewarding.
How did you feel when you won?
I was shocked, I was stunned.
You know, jamie Descalas is thechef that we competed with, and
(03:41):
I mean she is.
She's a trained chef with youknow, several restaurants in
town, two different concepts.
She's just, she's a powerhouse.
And so I was.
I was shocked, yeah, shocked,but thrilled at the same time.
Speaker 2 (03:55):
So can you share a little bit about the story
behind Winna's Kitchen?
Absolutely.
Speaker 3 (04:00):
So my mom, she was just, she was an amazing person.
I say she was a soft place toland.
You know, she took in straysand homeless of all kinds,
animals and people.
But my mom animals and people,but my mom she had kind of a.
(04:23):
She had a rough life, not, not,and it was from her own choices
.
She struggled with, um,alcoholism.
She struggled with stubbornness.
She just, um, you know she, shemade a lot of choices that
didn't really benefit her or herchildren, and so we were raised
by my grandparents.
But later in life my mom and Ibecame close.
She lived with us until shepassed away and literally up
(04:45):
until the day she died, shestruggled with regret.
The day before she died shecalled me at work and said hey,
I just want to know that we'reokay.
I told her.
I said, mom, we're great.
Like you're great, I'm so gladyou're my mother, I'm so glad
that we've come to this place.
And I didn't know she was goingto die the next day.
But knowing she had thoseregrets really kind of spurred
(05:14):
me on, because I knew thatwasn't something that I wanted
to.
I didn't want to live with that.
I didn't want to go.
I didn't want to go out thatway, and so you know, it was
kind of a perfect storm, forlack of a positive phrase All
these pieces kind of cametogether we live literally two
(05:36):
blocks down from here together.
We live literally two blocksdown from here.
This is our neighborhood.
We love Myrtle Beach, we lovedowntown, and so we've seen what
this has been, this area hasbeen.
We know the ups and downs of itand we also knew that we wanted
to make an impact and in thisarea, and so that kind of push
(06:00):
of I don't want to live withregrets and hey, wait, I want to
make a positive difference inmy community came together when
we knew you, until you got toput your money where your mouth
is.
You know, don't talk about it,be about it, that whole thing.
And so we, we bootstrap thisrestaurant and the concept um is
(06:20):
really I think I haven't seenanything like it here as far as
how we give back Um, we offersomething here called a number
one, and on the number one, wepartner with our patrons to
provide meals for thosestruggling with food scarcity.
Um, and I think in the beginningwe, we partner with our patrons
to provide meals for thosestruggling with food scarcity
(06:43):
and I think in the beginning wethought we're just going to get
a bunch of bums.
I mean, that was honestly.
But it's been reallyeye-opening to see the different
folks who come in and start tohear their stories.
A couple that came in when wefirst opened.
They were in here a lot.
We both knew they werestruggling and both of them have
since passed away fromoverdoses.
We've also seen, you know,victory stories, people who have
(07:06):
overcome, and we got a letterthe other day from a patron.
She came in and had a meal andwe're thinking of it and she
left us a letter and she waslike I've been at, I've come to
Winners for the second time.
The first time I came here Iwas a number one and she just
said you know, I was treatedwith the same level of service
(07:29):
and kindness as a number onethat I was treated with as a
patron today and you know it'sstories like that that just make
you like okay, we can do it canyou talk a little bit about
what exactly the number one is?
Speaker 2 (07:42):
yep, so for five dollars.
Speaker 3 (07:45):
We partner with our patrons literally to provide a
meal for people who arestruggling.
And, um, all people have to doto get that is to come in and
say, hey, do you have a numberone?
And so they ask for number one.
We have cards that some peoplewill just buy you know 10 or 20
and they'll just pass the cardsout to people.
They'll see and they can comein and redeem it.
Or we just keep them suspendedbehind the counter and folks
(08:08):
just come in and ask for them.
I say this, though we neverdon't have one, and in the
beginning you know that was thatwas real tough, because there
were some days in the beginningyou know that was that was real
tough, because there were somedays in the beginning where we
gave away more food than we sold.
Sure, and in the off seasonthat's very common.
You know it's like well, but wefeel like it's a dignified way
(08:32):
to serve people and it not feellike a handout, and it's a way
to build relationships withpeople.
Speaker 2 (08:41):
So Myrtle Beach is known for its really vibrant
culinary scene.
How do you think that Winna'sKitchen contributes to this,
adds to this?
How do you?
Speaker 3 (08:51):
think that Winna's Kitchen contributes to this,
adds to this.
So we, you know we love food Ithink I said that before but we
also love a little bit different, and so our goal has always
been to elevate the thingseverybody loves, but just take
it to the next level, add alittle flair to it, and so I
(09:13):
think that's kind of what webring.
We bring new flavors, kind offor lack of a better word
trending flavors, and thenthat's in our regular menu.
We do daily specials quiteoften, and then we do a chef's
table once a month, and so it'sa five-course dinner of things
(09:34):
you don't normally see, and it'sa tasting menu.
Folks seem to love it and so weenjoy doing that.
We feel like that's something webring.
But I would definitely say ourregular everyday menu is not
what you would see at a normalbreakfast spot.
Now, we do like bacon and eggfried rice, or our pancakes are
(09:54):
not just pancakes, they're lemonricotta pancakes, and all of
our sauces are made in house.
Or our blueberry sauce, ourlemon curd, all of our dressings
, and they're not something youget in another restaurant.
Speaker 1 (10:08):
And so.
Speaker 3 (10:10):
I think the uniqueness of that, and just the
commitment to the quality ofour ingredients and the food
that we put out, is key toraising the bar or at least
participating in the level wherewe're at.
Speaker 2 (10:24):
Can you talk about?
I know you mentioned the ladyrecently with the letter, but
can you talk about anotherreally memorable moment that
exemplifies the community andspirit of Winna's Kitchen?
Speaker 3 (10:39):
Oh, I have two.
So we work from the inside out.
You know, if we're not takingcare of the people in here, we
are not able to take care of thepeople who come in here.
And so this story is we workwith people who have challenges.
(10:59):
That's something that we'recommitted to.
People who may struggle inother work environments we're
committed to working with, andwe have a staff member who
struggles with autism, anxiety,those kind of things, and the
staff person ended up on a shift, a front of house shift alone,
a few weeks ago, and they justkind of froze and when they were
(11:27):
like I think I'm going to haveto leave, I'm like listen, tell
me what's going on.
They told me what was going on.
Literally, our whole staffliterally jumped in, even a
patron jumped in, picked upeverything.
One of our other staff took theperson to the back and just
said hey, this is a moment intime, coached them, sat with
(11:50):
them, made sure they were okay,we got in front of the house,
settled, everything was great.
At the end of the shift Ilooked up and this person was
still here and I was like youmade it.
And they were like just bigalligator tears and they were
like any other job I wouldn'thave.
(12:10):
But everybody here just waslike it's okay, we're going to
get it, we're going to make itwork.
We got you, you hang on Likenobody had to go to the cooler
and have a meltdown.
You know, nobody was mad,everybody was just like we got
you, it's okay.
Another story that I think hasbeen one I tell often because I
need to hear it and be remindedwe have some folks in our circle
(12:38):
that work in an environment ofrecovery and participate in that
a lot.
And she was at a meeting onenight and a guy came up to her
and he said you look so familiarand she was like I.
One night and a guy came up toher and he said you look so
familiar.
And she was like I hear thatall the time.
He said no, no, I'm serious.
And she was like well, I don'tknow how.
(12:59):
And he come to find out.
He realized she worked here andhe said you guys saved my life
last year.
She said the food's good, butit's not that good and he said
no, you don't understand.
He said I was at the bottom, Iwas at the height of my
addiction.
I was struggling in a way Inever had, he said.
(13:21):
And I came in for number one,he said and your server just
started talking to me asking mequestions.
He was like it was the firsttime in months anybody had asked
me my name, looked me in theeye, cared about where I was
going and what I was doing, andhe said it literally gave me
hope and I was just like, okay,jesus, we're going to keep going
(13:43):
.
Speaker 2 (13:43):
It's hard, but we're going to keep going Boy that
makes all of the challengesworth it.
It does, it, does it does allof the challenges worth it.
It does, it does, it does.
So how do you balance honoringyour family traditions with
innovating and adapting tomodern culinary trends?
Speaker 3 (14:02):
Well, my family is totally dysfunctional, so it's
kind of natural, you know it is.
I think the ingredients for usare a big deal.
Ingredients and quality, Iwould say, are probably the
things that never, that thequality of the ingredients we
use don't change.
(14:23):
The heart that we prepare foodwith doesn't change, but our
menu and ingredients changeoften, and so I think that's
kind of the way we meld thosethings together.
We have a.
We have.
Our motto is have fun, eat well,do good.
And eating well, when we'retalking to our kitchen staff, is
(14:43):
not, is not just about the foodyou eat, it's how your food's
prepared.
And you know my grandma.
I would always say why doesyour food taste so much better
than mine?
And she was like because I makeit for you, like I love you,
and when I'm making your food Iput my love into it.
And I used to think that wasthe cheesiest thing I ever heard
.
I was just like I put love.
(15:06):
No, it works.
Like I tell people we don'tthrow food on the grill.
We do everything with purposeand intent because you know
you're preparing that food forsomeone to eat, like that food's
going to nourish someone's body, and so we do it with purpose
and intent.
Speaker 2 (15:22):
I love that.
What's your favorite thingabout living here in Myrtle
Beach?
Speaker 3 (15:28):
There are two things.
The beach, like I just lovebeing that close to the water.
We went to Mexico a few yearsago and I told my husband I was
like I know this sounds crazy,but we didn't leave the resort.
I literally can drive a minuteand a half 90 seconds it takes
me to get to the beach and I sitout there and I look at the
(15:51):
palm trees and the water and I'mlike, no, this is just as good.
It's just as good and I speakthe language you know.
So I'm a fan of the beach.
But I will say this Myrtle Beachis the most hospitable place
I've ever lived and we've livedliterally from Myrtle Beach to
(16:11):
San Francisco and all points inbetween.
This city is so welcoming andkind and communal and people
want everybody else to win.
You know there is competitionin business and there's always,
you know, somebody.
I mean, life wouldn't be likeif that didn't exist, but for
(16:33):
the most part it's.
It's a community of people whoreally care and want to see each
other win.
And just in this block I seethat the brewery Clayton over at
the wine room and all it, justin this block, that we're
(16:56):
constantly trying to worktogether for everybody to
succeed.
It's not every man for himself.
It's um, hey, we're all in thistogether.
Hang on, we got this, we're,we're moving forward, and so I
think that's um.
That's probably my favoritething is, you know you don't
feel like you're left hung outto dry.
(17:16):
You know it's a community.
Speaker 2 (17:19):
So if someone wants to find you online or wants to
visit Winna's Kitchen, where canthey find you?
Well, they can find us at ourwebsite, wwwwinna'skitchencom.
Speaker 3 (17:37):
Wwinneskitchencom.
Or they can find us on socialmedia, at winneskitchenmb, on
facebook, tiktok and instagram.
Speaker 2 (17:40):
So I have one more question for you.
Tell me, do you have a favoritequote or any words of wisdom
you'd like to leave behind?
Speaker 3 (17:46):
there's so many, there's so many, there's so many
, but my favorite is one.
There are literally so many runthrough my head.
I'm a person of faith and I'msure that that I tell people all
(18:10):
the time.
I'm really fortunate that Godhas been so gracious and so good
to me, and so one of my lifeverses has been Psalm 138.8, and
it says the Lord will perfectthat which concerns me.
Your mercy, o Lord, enduresforever.
Forsake not the work of yourown hands.
And then there's one by BreneneBrown, and I use it as my email
(18:34):
tag, and it says have thecourage to show up and be who
you really are.
Love it.
Speaker 2 (18:40):
Thank you so much for taking the time to chat with me
today.
I love your story.
Thank you, I've enjoyed it.
Thank you you.
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