1) What is the idea behind you being a chefpreneur?

I realized that I was boxed in within a full time job. My creativity was stifled. I didn’t have time for anything but the job i was working. I was undermined and under valued at almost all the jobs I worked at. I knew something had to change. 

2) Dope Foodie, what flavors and cultures you pull from in your cuisine?

When cooking I pull from all cultures. I like to pair flavors that you wouldn’t think usually go together. I also like to play off of the umami flavor profile. 

3) Shampayne is the name, but who is the Woman?

The woman is someone that has always had to face adversity in one form or another. I’ve learn to adapt and adversity has made me the woman I am today. I am a woman that loves nature. I love books. I love the look someone makes after enjoying my food. I just love the simple things in life.  I don’t want fame. I just want people to enjoy my food and to help people live a healthier lifestyle. 

4) When did you first fall in love with food?

I fell in love with food at the age of four. I used to watch Jeff Smith and Julia childs. As I grew older my love continued. I would always observe everyone cooking. I would also binge watch the food network. 

5) What ways are you pushing yourself in 2019?

I am pushing myself to step out of the box and to create as many income streams as possible. 

6) The goal of entrepreneurship is to be free and flexible, had that been the experience?

Yes, that has been the experience but it has had a con to it. I found myself not being productive on a daily basis. I had to set out certain goals and things to accomplish on a daily. I still struggle but I’m getting better daily.  I love the flexibility of being able to go to my son’s school if needed. I just have to keep pushing. 

7) Growth as a self made business owner requires growing pains what have those been?

The growing pains have been not comparing my journey to anyone else’s. Also to not become stagnant.  To constantly push myself and promote my business.

8)What is your culinary background?

I have an associates of applied science in culinary arts from Le Cordon Bleu. I have worked at hospitals, colleges, hotels, restaurants, and retirement communities.  I am an Executive Chef. 

9) You are vegan, so what signature dish(es) would you make to convert a meat eater?

I make comfort food to convert meat eaters. So I make healthier versions of classics like black eyed peas, greens, cornbread, and Mac n cheese. Instead of fried chicken I do either fried jackfruit, oyster mushrooms or cauliflower. I also make a banging vegan spaghetti. 

10) As a mother, how has that effected your focus in regards to working for yourself?

Entrepreneurship gives me the freedom and flexibility to be more involved with my son. When I was working a 9-5. I couldn’t take or pick up my son from school. I was working between 10-16 hour days.  Now I have the flexibility to drop my son off at school, go do meal prep or a catering and then still have time to pick my son up from school. I can’t imagine going back to a 9-5 and not having the freedom and flexibility that I have now.