Vernessa, looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?
My work ethic came from my Mother and Grandmother Lillie Pearl. My mother has always worked hard to take care of my siblings and myself. I was always in the kitchen with my mother watching and learning everything she did, My Grandmother has always been working as long as I can remember. She was always in the kitchen cooking something and caring for everyone. She always did for others even before doing for herself. These two helped build me up to the amazing Chef I am today.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
I began cooking at a very young age. Holidays were a staple in my family, I was always in the kitchen with my mother and Grandmother Lillie Pearl. I attended Le Cordon Bleu culinary school in Dallas, TX and graduated in May 2017. I like to consider myself a one stop shop because not only am I a Chef, I also do baking. My specialties are cheesecakes, cookies and cupcakes and cakes. I am located in the Atlanta, GA area just 40 min NorthEast of Atlanta. I also offer traveling for private chef events, one on one cooking classes, and I also to teach groups. My ultimate goal is create an experience that will remind you of home and one that you will never forget.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
Cleanliness, Organization, and Determination.
Cleanliness- I can’t work in mess. I have to set up for whatever I am doing whether it be baking or cooking. I need all of my ingredients right where I am cooking at, Cleaning as I go helps me be able smoothly move on to my next task.
Organization- being organized helps me move from day to day. Whenever I have a event, I make a list of what I need to do. I then make a list for my shopping, I list all the ingredients I need for each dish.
Determination- I never quit. Whenever I want to learn something I keep trying until I perfect it.
My advice for folks who are early in their journey is to bring in these practices from the start of your business. This will help you be effective in your journey.
Looking back over the past 12 months or so, what do you think has been your biggest area of improvement or growth?
My biggest area of growth has been doing cakes. When I first started doing cakes they were horrible. I kept practicing and I now can put together a cake quicker. I know how to troubleshoot when I do have a problem. If I can be honest, there are still things I struggle with such as, doing two tier cakes. I also struggle with doing fondant work. As I previously stated, I don’t quit. I am determined to learn these two things so I will keep practicing until I get these down too.
Contact Info:
- Website: www.ChefVernessa.com
- Instagram: www.Instagram.com/iamchefvernessa
- Linkedin: https://www.linkedin.com/in/vernessa-spratley-7a424696/
