Meet Dorian Southall

Alright – so today we’ve got the honor of introducing you to Dorian Southall. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Dorian, thank you so much for opening up with us about some important, but sometimes personal topics. One that really matters to us is overcoming Imposter Syndrome because we’ve seen how so many people are held back in life because of this and so we’d really appreciate hearing about how you overcame Imposter Syndrome.


I try to recognize and acknowledge my accomplishments by taking time to reflect on my achievements and remember that I have earned my success through my skills, knowledge, and hard work. I also write down my accomplishments and refer to them when self-doubt arises.

I accept that it’s normal to make mistakes, understanding that making mistakes is a natural part of learning and growth. Everyone, regardless of their level of expertise, makes errors. Instead of being overly critical of myself, I view mistakes as opportunities for improvement and learning.

But the hardest for me to remember and put into place is to internalize positive feedback; instead of dismissing compliments or attributing my achievements to luck or external factors, I consistently learn to accept and internalize positive feedback. I allow myself to take pride in my accomplishments and recognize that others’ recognition is a validation of my skills and abilities.

Thanks, so before we move on maybe you can share a bit more about yourself?

Scratch Test Kitchen is a private chef and catering service, test kitchen, pop-up events, and consulting company all rolled into one.

A passion for locally sourced ingredients and sharing connections beyond the plate has shaped my cooking style into one that is complex and carefully crafted with a touch of simplicity. This idea comes to fruition by working with local purveyors to source the best ingredients, allowing my dishes to speak for themselves. My passion for cooking and playfulness is unlike any other. I love playing with ingredients, textures, and flavors, creating dishes that seem elaborate but simple and delicious.

The goal of Scratch Test Kitchen is to change the culinary landscape and bring fun back into cooking, something I believe has been missing for some time. I started this business at the start of the pandemic. I am bringing restaurant-quality food to people’s doors. That passion for wanting to help others is what drives me.

This will all be reflected in my upcoming digital cookbook.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

While the specific qualities, skills, or areas of knowledge that are most impactful in a private chef’s journey can vary depending on individual circumstances and preferences, here are my three aspects that have been instrumental in my journey:

Culinary Expertise: A strong foundation in culinary skills and knowledge is essential for a private chef. This includes proficiency in various cooking techniques, understanding flavors and ingredients, and creating delicious and visually appealing dishes. Continuously honing your culinary expertise through practice, experimentation, and staying updated on current food trends can greatly enhance your journey as a private chef.

Adaptability and Creativity: Private chefs often work in diverse environments and cater to their client’s unique preferences and dietary needs. Being adaptable and flexible is crucial, as you may need to create menus for different occasions, adjust recipes based on available ingredients or client requests, and accommodate various dietary restrictions or cultural preferences. Creativity is also valuable in developing new and innovative dishes that impress and satisfy clients.

Strong Interpersonal and Communication Skills: Building strong relationships and effectively communicating with clients, suppliers, and team members is vital for success as a private chef. Listening attentively, understanding clients’ preferences and expectations, and communicating clearly are essential in creating a positive and collaborative working environment. Additionally, cultivating excellent interpersonal skills helps provide personalized service and ensure client satisfaction, which can lead to repeat business and positive referrals.

In my opinion, it’s important to note that these three qualities are incomplete, and other attributes such as time management, organization, and business acumen can also significantly impact a private chef’s journey. Each chef’s unique skills, knowledge, and personal qualities contribute to their success in this highly specialized field.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

I am interested in collaborating with various individuals or groups who share my passion for culinary exploration and innovative dining experiences. Here are a few examples of potential collaborators:

Food Enthusiasts and Bloggers: Collaborating with food enthusiasts and bloggers can be a great way to showcase my unique culinary creations and reach a wider audience.

Local Farmers and Artisans: Building relationships with local farmers, growers, and artisanal producers can be mutually beneficial. I can create exceptional dishes highlighting regional flavors and supporting sustainable food practices.

Chefs and Culinary Professionals: Collaborating with fellow chefs and culinary professionals can be an exciting opportunity to exchange ideas, experiment with new techniques, and create collaborative dining experiences.

Event Planners and Caterers: Event planners and caterers often seek innovative and unique culinary experiences for their clients. Collaborating with them can involve designing custom menus for special events, pop-up dinners, or themed food experiences.

To connect with me and start this awesome journey, text me @ 619-201-4153, email me at [email protected]

Contact Info:

Image Credits
Photo by Lisa Torres

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