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Meet Chef Lashay our Guest Today, "I am a traveling Chef based out of Charlotte, North Carolina. Cooking has always been a passion of mine and I love everything that involves food. I always find comfort when I am in the kitchen creating. When I am not in the kitchen, I enjoy traveling to various countries and exploring the local cuisines. I am Chef Lashay and I look forward to serving your culinary needs."
Episode Transcript
Hello, Hello, Hello, thankyou, thank you for joining the Relevancy
Factor, a Baronda Bellamy inspired podcast. All righty guys, welcome, welcome,
Welcome to the Relevancy Factor Suite,a Baronde Bellamy inspired podcast. So,
guys, listen, I have avery very very very special guest for
(00:23):
you guys today. Her name ismiss Chef Lche. She is launching actually
her new business. She's been cookingaround and doing all that culinary stuff for
years now, so she's officially launchingand bringing all of her amazing dishes to
you guys. And I just wantedto, you know, bring her to
(00:44):
you guys. Let you get toknow her so you could start ordering some
really good food. I know it'ssome places out there, but there's nothing
like Chef Lche. So, guys, with no further ado, I am
going to introduce you to Chef lechee. Are you there, I'll get here,
(01:06):
Lache. How are you? Iam good? How are you?
I am doing amazing? How areyou feeling about officially launching? Nervous,
excited, but more so excited thananything. You definitely should be excited.
(01:29):
I am so excited for you.Can you just tell the audience a little
bit about who you are and whereyou come from, who your people and
them is all that just stuff?Who is Cheflichet? Okay, well that's
to say I'm from King Street,South Carolina. For those that don't know
where it is, it's about fortyfive minutes from Florence, South Carolina,
(01:53):
Sumter here Charleston. I was bornand raised there. I moved to the
Charlotte area about three years ago now. And you know, I've just been
here trying to do my thing.I love it. If it's it's so
(02:14):
you're the area that you're from isnear Sumter. And didn't you say what
was some of the other towns yousaid, thump Less Laurence, Charleston,
Charleston. Yeah, trust say sayLess Charleston. That's all we need to
know. We know they got goodfoods down there, right, So yeah,
(02:34):
that's awesome. Do you actually beingthat you? You? You you're
from there? Do you have anactual culinary story to share with everybody?
Well? Yeah, I can sayyou pretty much. What got me into
it? Well? Growing up,growing up, I was raised by my
great aunt, so she was older. So as early as made seven or
(03:00):
eight, I was always in thekitchen with her assisting her. She would
just kind of sit and tell mewhere to tell me what to do.
And that's kind of where it started. Granted, all the women in my
family cook though, like my grandmother'smy great grandmother maybe used to make breakfast,
lie and dinner for my grand formy grandfather, So I've always been
(03:23):
around cooking. Yeah, and itwas just a pleasure to be able to
assist her. And then once Iwent out to college, I started cooking
or whatever for my friends and thingslike that. So and I also was
kicking because it made me feel closeto her. So yeah, I've been
doing this for a very long time. One of my friends want to joke
(03:46):
make jokes and say, when Shawnaused in cooking, you knew how to
fry kicking every since she was threeyears old, just because she knows how
long I've been in the kitchen.I said, Lord, I know it's
good, and I'm hungry. I'malways hungry though, but that sounds really
good. So all these years you'vebeen learning, I could as you were
saying that, I could see likeyou're like, I could visualize what you
(04:12):
were saying. So your honest kindof sitting down and telling your girl put
this in there, put a dab, but it's put a dab of that
out in there. Just kind offollowed through with whatever she said, right.
And what's crazy is she never measuredanything. I never she never had
a recipe book or anything. Soit's like, well, doing that it
(04:34):
was great because feel like she waskrisking for her soul, if that makes
sense, Like she just knew.And that's one thing that I always like
inspired to do. I just alwayswanted to know. And I can pretty
much eat something and I can tellyou exactly what sentant when I cook.
I don't really do recipes because Ican't tell you how much of salt or
(04:55):
a girl like I put in thisdish. I just went for what self,
right, So yeah, that's importantto me. Yeah, I think
that's amazing because if I got inthe kitchen and did that, it probably
would have a lot of fault init, a lot of pepper, Like,
it wouldn't come out right, itwouldn't, I would destroy the dish.
(05:15):
So to have to have that skill, it is just like it's amazing
to me. I don't know howyou do it, but you got it.
You got the special touch with thatSo with that being said, do
you have any specialty dishes that you'reknown for or any favorite dishes of your
own? Well, me, personally, all of my dishes are good,
so I can't. I don't have, but I don't point out specialties.
(05:41):
But a lot of people really enjoyingmy seafool right. You know, in
king Stream where I'm from, welove rice, right, we rice every
day you have right, great andthe vegetable. So we're right people,
and everyone loves my right, myseafool right fish? Wow? What does
(06:02):
what's some of the things in there? I know, seafood? Is it
just fish? Is it? What'sin there? There's some shrimp, crab,
some babies, but but pretty muchuh crab and shrimp grabbing shrimp?
(06:23):
Yeah? Oh lord? What elseare you? What else are your your
specialty? I'm just my mouth islike watering over here. What other specialty
dishes do you have? I wouldI would think honestly that your your your
shrimp and grits probably is really amazing. I love I love the seafood,
(06:49):
boy, I love the stuff samsalmon. Mm hmm. What else?
Oh? The grill, the grill, landtaps and fried, lots of pills
and turcula my go my go tosoul food Sunday meals, our curl.
(07:15):
Whether they're based or fried. Itjust depends on how I feeling. But
yeah, all of it anything,It sounds amazing. Any direction that you
go, do you cater or doyou offer like personal chef options? Boat,
(07:38):
I tell us a little bit moreabout that. Okay, I can
do mail preps right now off fora week. You can do five meals
or ten meals. Also do catering, so no matter, it doesn't matter
the matter the type of event,I can do it. Whether it's two
(07:58):
people or it's twenty people or onehundred people, It doesn't matter. But
going back to the personal hump options, I do also offer Jennifer twos or
private dinners that you would like tohave in your home. I also offer
that you do say that again?Family? You said family meals? Yes,
(08:22):
I also offer family meals. Sofor those who you know work a
lot and they have a family athome, you know, whether it's a
family of four, family of six, I do also offer family meals.
Yes, what about beginning then dishjust like that vegetarian, Yes, yes,
(08:46):
I'm actually a fake veget sometimes yeah, I do offer vegan meals if
well, when you guys get achance, if you check out my heye
jot where I make vegan hotail,so I can, you know, really
do that. I'm really about thatvegan life. Sometimes I've made vegan tacos
(09:09):
began pulled port, so my veganoare really good and vegetarian. Yeah,
you do wedding, Yes, Ido. I do weddings, corporate events,
anything. I'm game. Chef.Let's shall y'all, y'all hear it.
(09:33):
She can do anything. The qualityof the food if you go to
her website and she'll share that withyou in just a few But if you
go to a website, you'll beable to see some of the samples of
like pictures of some of her dishes, so you can see it for yourself.
Your mouth is gonna water, Rubberpromise you. And all you'll have
to do is just go ahead andclick one order so you can place that
(09:56):
order. I think it's cool thatyou do family options because so often people
are so families are so busy duringthe week, parents working. You know,
they're trying to get home and theywould like to have a family meal
option. Oftentimes It's hard to dothough, so to know that you do
that, it's just like amazing.Yeah, trash, I think about you
(10:24):
know, what people would want andif you're so and I have some friends
who just don't have the time tocook, so I can imagine you know
how others musha. So I thoughtthat was just a really good option to
put out there. Awesome, awesome, awesome, awesome. So how can
the listeners get in contact with you? You can check out my website www
(10:50):
dot Chefliche dot com, my installFacebook at Cheffliche, on Ideas underscore Cheffliche,
and my email E mail is chefLiche at gmail dot com. Awesome.
Is there any last thoughts for impressionsthat you would like to leave with
the with the audience today? Yeah, I'm here and sorry. I'm ready
(11:18):
to cater your event. It doesn'tmatter how big or small. And I
am the top choice in catering servicefrom the East to the West coast.
So I'm just I absolutely love it, guys. So I want to thank
you so much chef lche joining ustoday. My my prayer for you is
(11:43):
that you will be in a seasonof overflow that you won't even be able
to handle all the orders that's goingto be coming in into your business.
So I pray that you will growand grow very very fast beyond where you
are right now. I know foodis amazing and everything. And so,
guys, if you want to connectwith her, which you probably should,
(12:05):
visit her online again at chef lachedot com. Everything is there that you
need. You'll be able to lookat her menu, you'll be able to
connect with her on social media thereas well as place orders. Most importantly,
So again, thank you chef Lachefor joining us and we will see
you around internet. Greek girl.So, guys, you've just heard from
(12:35):
the amazing, amazing chef Lache.Make sure we show her some love.
We go and follow her. Wego and support her by checking out her
website, place and orders. ChefLoche dot com is the website. You
can find her on Instagram at underscorechef Lanche and she's on Facebook at chef
(12:56):
Liche. So I want to thankher for joining again. Guys. Wasn't
she just a delight? She's thesweetest girl ever and I want to thank
you all for joining me here onthe relevancity factor. Sweet a Voron Development
inspired podcast. Guys, It's goingto be more interviews coming to you,
guys. I have more special guests. This is actually one of my business
(13:18):
clients that I've assisted and actually she'slaunching her business. So go ahead and
send her all the good vibes,all the good the good stuff that she
needs so that she can go aheadand get going and moving and place in
even more orders. Again, thankyou all for joining. I am Varon
Development, the creator of the RelevancyFactor Sweet Again. It is a Varon
(13:41):
Development inspired podcast. I'm a therapistand business strategist. That's what I do
on a daily basis, guys.I help people go from stuck to unstoppable
in life and or business. Andyou know what, I love it.
So I get to see all thesethe all this progression from my clients them
actually made, can change the movingforward making strats of starting businesses, you
(14:05):
know, getting promotions in their jobs. So this is what I do.
I love it. I love it. I love it. So again,
stay tuned. There's more coming.If any of you would like to connect
with me, feel free to doso at Verondebelopment dot com. You can
go on air, you can schedulea discovery session, if you're wanting to
consider therapy, or if you're readyto start that new business barendebelomy dot com
(14:26):
and bye bye for now. Hello, Hello, Hello, thank you,
thank you for joining The Relevancy Factor, a barondebelopment inspired podcast,
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