Meet Queenie Vesey

We recently connected with Queenie Vesey and have shared our conversation below.

Queenie, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?

My resilience is deeply rooted in my upbringing and the strength of growing up poor and witnessing my family, particularly from her mother on crack.” Growing up poor, I learned that hardship didn’t have to define me, but instead, it could be a stepping stone toward growth and solidarity.

Cooking, for me, is more than just a skill—it was a means of survival and connection. As a child, I learned to make the most out of what little they had from pantries, and churches. I taught myself how to stretch ingredients, turning basic staples into nourishing meals for my siblings. Those early lessons weren’t just about food; they were about caring for my siblings and giving even when I had little to offer them.

I developed my culinary skill through necessity, but it blossomed into a passion. Every meal was an opportunity to bring people together, and the kitchen became a place of love, laughter, and resilience. I remember the joy of turning a simple pot of soup into a feast that fed not just the body, but the spirit of my family and community. Cooking became my way of nurturing others and finding strength through adversity.

Overcoming poverty wasn’t easy, but I leaned on the values instilled in me by life ups and down. I learned that resilience meant not just surviving, but thriving, by finding beauty and joy in small victories. Whether it was planting a garden to stretch food supplies or sharing what little I had, I discovered that true wealth came from the love and support of the community around me. This foundation of resilience, love, and resourcefulness has carried me through life’s challenges and shaped me into the person I am today. A self taught Chef, Urban farmer, and Master Canner/Food preserver/Small business owner and Poet.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

My name is Queenie Vesey I am the owner of NeeuQ’s The Experience. “We don’t sell food we sell an Experience”.

Owning a small catering business and creating condiments like BBQ Sauce and Hot Pepper Jelly is the personal connection I gets to build with my community. Every recipe I creates holds a story, whether it’s an experiment that became a new favorite. I loves the creativity and passion that goes into each batch of sauce or recipe, knowing that I sharing a little piece of myself with every jar or dish.

I also enjoy teaching canning, hot sauce, cooking and bread making classes. For me its about passing on knowledge that is rooted in sustainability, self-sufficiency, and connection to food. When I teach, I gets to empower others with skills that give them independence and confidence in their kitchens. I enjoys seeing people light up when they realize they can preserve their own food or bake a perfect loaf of bread or enjoying my gumbo or boa buns!

I am currently working launching a website to sell my products on.
I have several items for sell currently

Hot Pepper Jelly
Atomic Hot Sauce
Apple Jelly
Apple butter
BBQ Sauce
Oregano Oil
Truffle Oil

I am taking catering orders as well.

I can cook any type of dish and love cooking Indian/Jamaican/Korean and Asian dishes.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

The first three that come to mind are Resourcefulness, Patience, Community Engagement.
Let me Break it down.

Resourcefulness: Growing up with limited means, I learned early on how to make the most of what I had. Whether it was stretching a meal or finding creative ways to solve problems, resourcefulness was key. This trait carried over into my catering business and classes, where I learned to adapt, experiment, and be innovative with food.

Advice: For those just starting out, focus on flexibility. Don’t be afraid to think outside the box or try new things, especially when resources are tight. Ask yourself, “What can I create with what’s in front of me?” Embrace the challenges—they often spark creativity and Joy.

Patience: Mastering any skill, whether it’s cooking or running a business, takes time. Patience allowed me to grow my business gradually, improve my recipes, and build lasting relationships with my clients and students. It’s tempting to want quick success, but the most meaningful accomplishments often come with time and consistent effort. I am learning daily and still make mistakes.

Advice: Start by accepting that growth is a process. Break your goals into small, manageable steps and celebrate progress, no matter how small. In the kitchen or in business, patience allows for learning from mistakes, refining techniques, and building something solid. Understand you will lose people around you during this process do not take it personal.

Community Engagement: The most important aspect of my work is connection—whether through the meals I cater, the products I create, or the skills I teach. Engaging with my community, listening to their needs, and offering something that genuinely improves their lives has been the heart of my journey. I am nothing without connections. All of my products are made with fresh produce from Urban farms from the City to the county of St. Louis.

Advice: For anyone starting out, don’t underestimate the power of community. Build relationships with the people around you—whether it’s customers, neighbors, or mentors. Offer value, ask for help when you need it, and remember that your success will often come from the connections you nurture along the way. I also advice whatever you are selling or promoting that you provide samples, sound bites etc. We live in an hyperactive world and its good to have on hand what you have to offer. Lastly work on your elevator pitch. You should be able to sell yourself or product on the spot.

Developing these qualities is a journey of its own. Stay open to learning, be willing to adapt, and remember that success is a combination of perseverance, patience, and people. Love Chef Queenie

Alright, so before we go we want to ask you to take a moment to reflect and share what you think you would do if you somehow knew you only had a decade of life left?

One of the biggest challenges I’m currently facing is starting over in life. As a single mother with a college student, transportation has become a significant hurdle. Reliable transportation would make our lives much easier, helping with daily responsibilities, my catering business, and the classes I teach. Without it, everything becomes more complicated, from delivering food orders to attending community events.

Additionally, I’m working towards completing my last few semesters of culinary school. It’s a personal goal that would not only enhance my skills but also open up more opportunities for growth in my business. Balancing school, business, and family life is already challenging, but without transportation, it feels like I’m constantly having to fight uphill.

Having a reliable means of transportation would be a game-changer, not just for my business but for my family’s day-to-day life. It would allow me to better serve my community, grow my catering services, and finally finish my culinary education, which has been a dream of mine for years.

Secondly, I need a business mentor, someone who is doing what I am doing. I am self taught and I am pretty sure there are some things I need to do, or I can do better for my business

Contact Info:

• Instagram: https://www.instagram.com/chefqueenievesey/
• Facebook: https://www.facebook.com/profile.php?id=100089633431785
• Linkedin: https://www.linkedin.com/in/queenie-vesey-47a727208/
• Other: https://www.facebook.com/profile.php?id=100089234147541

Image Credits

Caitlin Ung