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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 FactorSuite, a Baronde Bellamy inspired podcast.
So, guys, listen, Ihave a very very very very special guest
(00:23):
for you guys today. Her nameis miss Chef Lche. She is launching
actually her new business. She's beencooking around and doing all that culinary stuff
for years now, so she's officiallylaunching and bringing all of her amazing dishes
to you guys. And I justwanted to, you know, bring her
(00:44):
to you guys. Let you getto know her so you could start ordering
some really good food. I knowit's some places out there, but there's
nothing like Chef Lche. So,guys, with no further ado, I
am going to introduce you to ChefLeche. Are you there? I'm you
here? Che How are you?I am good? How are you?
(01:11):
I am doing amazing? How areyou feeling about officially launching? Nervous,
excited, but more so excited thananything. You definitely should be excited.
I am so excited for you.Can you just tell the audience a little
(01:34):
bit about who you are and whereyou come from, who your people in
them? Is all that this stuff? Who is Cheflichet? Okay? Well
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,
Sumter here Charleston. I was bornand raised there. I moved to the
(02:00):
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
you're The area that you're from isnear Sumpter. And didn't you say what
was some of the other towns yousaid, thump Less Laurence, Charleston,
(02:24):
Charleston. Yeah, trust say sayLess Charleston. That's all we need to
know. We know they got goodfoods down there, right, So yeah,
that's that's awesome. Do you actuallybeing that you you you're from there?
Do you have an actual culinary storyto share with everybody? Well?
(02:46):
Yeah, I can say you prettymuch. What got me into it?
Well? Growing up, growing up, I was raised by my great aunt,
so she was older, so asearly as maze seven or eight,
I was always in the kitchen withher. Assisting her. She would just
kind of sick and tell me whereto tell me what to do. And
(03:09):
that's kind of where it started.Granting. All the women in my family
cook though, like my grandmother's mygreat grandmother maybe used to make breakfast,
line and dinner for my grand formy grandfather. So I've always been around
cooking. Yeah, and it wasjust a pleasure to be able to assist
her. And then once I wentout to college, I started cooking or
(03:32):
whatever for my friends and things likethat. So and I also was choking
because it made me feel close toher. So yeah, I've been doing
this for a very long time.One of my friends meant to joke make
jokes and say, when Shauna usingcooking, you knew how to fry kicking
every since she was three years old, just because she knows how long I've
(03:54):
been indicating I beat it. Lord, Now I know it's good, and
I'm hungry. I'm always hungry though, but that sounds really good. So
all these years you've been learning,I could as you were saying that,
I could see like you're like,I could visualize what you were saying.
So your honest kind of sitting downand telling your girl put this in there,
(04:15):
put a daba, it's put adaba that out in there. Just
kind of followed through with whatever shesaid, right. And what's crazy is
she never measured anything. We never, I never, She never had a
recipe book or anything. So it'slike, well, doing that it was
great because she like she was pokingfor her soul, if that makes sense.
(04:39):
Like she just knew. And that'sone thing that I always like inspired
to do. I just always wantedto know. And I can pretty much
eat something and I can tell youexactly what sentant when I cook. I
don't really do recipes because I can'ttell you how much of salt or a
girl like I put in this dish. I just went for what so right,
So yeah, that's important to me. Yeah, I think that's amazing
(05:04):
because if I got in the kitchenand did that, it probably would have
a lot of fault in it,a lot of pepper. Like I,
it wouldn't come out right, itwouldn't. I would destroy the dish.
So to have to have that skillis just like, it's amazing to me.
I don't know how you do it, but you got it. You
got the special types of that.So with that being said, do you
(05:26):
have any specialty dishes that you're knownfor or any favorite dishes of your own?
Well, me, personally, allof my dishes are good, so
I can't I don't have, butI don't point out specialties. But a
lot of people really enjoying my seafoolright. You know, in king Stream
(05:46):
where I'm from, we love rice, right rice every day you have right
great and the vegetable. So we'reright people, and everyone loves my right
my seafool right fish. Wow?What what's some of the things in there?
I know, seafood? Is itjust fish? Is it? What's
in there? There's some shrimp,crab, some babies, but but pretty
(06:17):
much u crab and shrimp grabbing shrimp? Yeah? Oh lord? What else
do you? What else are youryour specialty? I'm just my mouth is
like watering over here. What otherspecialty dishes do you have? I would
I would think honestly that your youryour shrimp and grits probably is really amazing.
(06:45):
I love the grits. I lovethe seafood. Boy, I love
the stuff, Sam Sami mm hmm. What else? Oh? The grill,
the grill, landtaps and fried,lots of pills, amazing, turculating
(07:08):
my go my go to soul foodSunday meal. Our circulate. Whether they're
based or fried. It just dependson how I'm feeling. But yeah,
all of it anything, it soundsamazing. Any direction that you go,
(07:30):
do you cater or do you offerlike personal chef options both? I do.
Tell us a little bit more aboutthat. Okay, I can do
mail preps right now for a week. You can do five meals or ten
meals. Also do catering, sono matter, it doesn't matter the matter
(07:55):
the type of event, I cando it. Whether it's two people or
twenty people or one hundred people,it doesn't matter. But going back to
the personal jump options, I doalso offer Jennifer twos or private dinners that
you would like to have in yourhome. I also offer that you do
(08:18):
say that again? Family? Yousaid family meals? Yes, I also
offer family meals. So for thosewho you know work a lot and they
have a family at home, youknow, whether it's a family of four,
family of six, I do alsooffer family meals. Yes, what
about beginning and it'sh just like that. Vegetarians, yes, yes, I'm
(08:46):
actually a fake veget sometimes Yeah,I do offer vegan meals if well,
when you guys get a chance,if you check out my page jot where
I make vegan hotail, so Ican, you know, really do that.
I'm really about that vegan life.Sometimes I've made vegan tacos vegan pulled
(09:09):
port, so my vegano are reallygood and vegetarian. Yeah, you do
wedding, Yes, I do.I do weddings, corporate events, anything.
(09:30):
I'm game. Chef let shall y'all, y'all hear it. She can
do anything. And the quality ofthe food if you go to her website
and she'll share that with you injust a few But if you go to
her website, you'll be able tosee some of the samples of like pictures
of some of her dishes, soyou can see it for yourself. Your
(09:50):
mouth is gonna water, Rubber promiseyou. And all you'll have to do
is just go ahead and click oneorder so you can place that order.
I think it's cool that you youdo family options because so often people are
so families are so busy during theweek, parents working. You know,
they're trying to get home and theywould like to have a family meal option.
(10:11):
Oftentimes It's hard to do though,so to know that you do that,
it's just like amazing. Yeah,traction. I think about you know,
what people would want and if you'reso and I have some friends who
just don't have the time to cook, so I can imagine, you know
(10:31):
how others mutual. 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
dot Chefliche dot com, my installFacebook at Chefliche, on Ideas underscore Chefliche,
(10:58):
and my email mail is chef Licheat gmail dot com. Awesome.
Is there any last thoughts or impressionsthat you would like to leave with the
with the audience today, Yeah,I'm here and sorry. I'm ready to
(11:18):
cater your event. It doesn't matterhow big or small. And I am
the top choice in catering service fromthe East to the West coast. So
I'm just I absolutely love it,guys. So I want to thank you
so much chef leche joining us today. My my prayer for you is that
(11:43):
you will be in a season ofoverflow that you won't even be able to
handle all the orders that's going tobe coming in into your business. So
I pray that you will grow andgrow very very fast beyond where you are
right now. I know that 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. Greet 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. Cheflcheedot com is the website. You can
find her on Instagram at underscore chefLache and she's on Facebook at chef Liche.
(12:56):
So I want to thank her forjoining again. Guys, do is
she just a delight? She's thesweetest girl ever and I want to thank
you all for joining me here onthe Relevancy Factor Sweet, a Voron development
inspired podcast guys, It's going tobe more interviews coming to you, guys.
I have more special guests. Thisis actually one of my business clients
(13:18):
that I've assisted and actually she's launchingher business, So go ahead and send
her all the good vibes, allthe good the good stuff that she needs
so that she can go ahead andget going and moving and place in even
more orders. Again, thank youall for joining. I am Varon Development,
the creator of the Relevancy Factor SweetAgain. It is a Varon Development
(13:41):
inspired podcast. I'm a therapist andbusiness strategist. That's what I do on
a daily basis, Guys. Ihelp people go from stuck to unstoppable in
life and or business. And youknow what, I love it. So
I get to see all these allthese progressions from my clients. Them actually
may can change the moving forward makingstrats, starting businesses, you know,
(14:05):
getting promotions in their jobs. Sothis is what I do. I love
it, I love it. Ilove it. So again, stay tuned.
There's more coming. If any ofyou would like to connect with me,
feel free to do so at orondebelopmentdot com. You can go on
air, you can schedule a discoverysession. If you're wanting to consider therapy,
or if you're ready to start thatnew business barendebelopment dot com and bye
(14:26):
bye for now. Hello, Hello, Hello, thank you, thank you
for joining The Relevancy Factor, abarondevelopment inspired podcast,
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