We’re excited to introduce you to the always interesting and insightful Lasheeda Perry. We hope you’ll enjoy our conversation with Lasheeda below.
Hi Lasheeda, so excited to talk about all sorts of important topics with you today. The first one we want to jump into is about being the only one in the room – for some that’s being the only person of color or the only non-native English speaker or the only non-MBA, etc Can you talk to us about how you have managed to be successful even when you were the only one in the room that looked like you?
The fact the culinary industry, especially in fine dining is dominated by white men is no surprise, so I constantly find myself being the only African American pastry chef. As a high school culinary arts student it was made very clear to me that this would be the case. I was very much prepared. Despite the lack of diversity, I was very fortunate to have been mentored by several African American chefs. This included my high school culinary teacher, chef instructor, and the pastry chef and owner of Sweet Jazmines.
Thanks, so before we move on maybe you can share a bit more about yourself?
I have a pretty sweet career! My love for the culinary arts began as a means to just get into college. Once my high school culinary teacher took me under her wing, I instantly fell in love with it. It opened so many doors for me. Ones I never imagined walking through. My first time on a plane was to China! From that moment on, I made it a mission to travel abroad every year. There was just one big problem. I was a very broke college student. But, I was very fortunate to have received a full tuition scholarship to Johnson & Wales University. It was there where I learned to take advantage of every opportunity on campus. Of course, that included more traveling. My life has revolved around being a great student and a hard worker. It’s those same principles that allowed me to excel in college, become an Executive Pastry Chef at Four Seasons Hotels and Resorts, be featured in several Food Network Shows, and most importantly the chef that I am today, Queen of Flavor. Currently, I across the country (occasionally international) travel to assist luxury hotels with their pastry programs. In between those projects, I host private events and support several nonprofits.
There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
Emotional intelligence, great work ethic, and strong interpersonal skills impacted my culinary journey the most. In the beginning of my career I believed that if I was constantly honing my technical skills then I would become a phenomenal pastry chef. Leading, managing, and empathy was not on my radar. It wasn’t until I had a public argument with a colleague that I realized how important it was for me to control my emotions, show grace, and work towards being a leader. It took me a couple of years to get to that point. Now, I can easily maneuver through new kitchens and work with a diverse team because I’ve taken the time to understand the importance of strong interpersonal skills.
Any advice for folks feeling overwhelmed?
When I am feeling overwhelmed, I like to do a sudoku puzzle, play solitaire, or watch a comedy special. When possible, I temporarily remove myself from the situation so that I can regroup. A puzzle and laughter seems to work the best. It’s like a quick little break to refresh my emotions and to figure out what’s causing me to feel overwhelmed.
Contact Info:
- Website: https://www.queenofflavor.com
- Instagram: @theequeenofflavor
- Facebook: https://www.facebook.com/lasheeda.perry?mibextid=LQQJ4d
- Linkedin: https://www.linkedin.com/in/lasheeda-perry
