How I Started Chef E: A Journey of Faith, Flavor, and Finishing What I Started

When people see the name Chef E, they might think it’s just about food. But to me, it’s about faith, family, hustle, and heart. This brand didn’t start with a business plan. It started with a lawnmower, $55 in tips, and a father who taught me that work was a blessing, not a burden.

Planting the Seed

I was 8 years old the first time my dad handed me the lawnmower and said, “Let’s go to work.” I didn’t know it then, but that summer changed my life. We weren’t making big money. In fact, we volunteered most of the time, cutting the lawns of elderly folks in our neighborhood who couldn’t afford to pay. What I got in return was far more valuable than a paycheck. I learned to show up, to serve others, and to finish the job.

I didn’t know then that one day I’d be leading a team, running events, managing food orders, building menus, and inspiring youth through something called Chef E. But God did.

Falling in Love with the Kitchen

As I got older, I found myself drawn to the kitchen. My family cooked a lot, and food always brought people together. Holidays, game nights, church functions, it didn’t matter what the occasion was, food was always at the center.

I started experimenting with flavors, trying out recipes, and serving up plates to friends and family. Their reactions made me realize: I could make people feel something through food. That was powerful.

When I enrolled in a career tech culinary program, I found my rhythm. It wasn’t just a hobby anymore, it was a calling. I learned the technical side: knife skills, flavor profiles, sanitation, and presentation. But what stuck with me most was how food told a story.

Building the Brand

Chef E started with a simple mission: Feed people well and leave them better than you found them. I took jobs wherever I could. Baby showers, basketball team dinners, family reunions, pop-up shops, you name it, I did it.

Each event was a chance to get better. I wasn’t chasing perfection. I was committed to progress. I learned how to manage costs, scale recipes, and lead a team. I designed my own menus, created a logo, and launched a social media presence. I was building more than a business, I was building a vision.

Then came the opportunity that really tested my faith: a consistent, long-term catering contract. It stretched me like never before, balancing quantity with quality, being on time, and delivering under pressure. But I leaned into the grind, and God carried me through.

Challenges, Delays, and God’s Timing

Starting Chef E wasn’t without setbacks. I’ve burned food, missed deadlines, juggled multiple jobs, and dealt with limited resources. At one point, I had to pause catering altogether because of a conflict with my full-time job. That decision hurt, but it was necessary.

Instead of quitting, I pivoted. I started focusing more on content creation, sharing my journey through videos, encouraging others who are just starting out, and documenting the behind-the-scenes of what it takes to build something from the ground up.

Through it all, my faith has been the foundation. Every time I wanted to quit, God reminded me why I started. Every time I doubted my value, He reminded me I was chosen for this. Chef E isn’t just about food, it’s about showing people that you can come from humble beginnings and still build something great when you trust the process.

Chef E Today: A Bigger Vision

Right now, Chef E is more than a catering brand. It’s a movement.

I’ve worked with interns and young people from my community, teaching them not just how to cook, but how to carry themselves, lead with integrity, and serve with purpose. Some of them have never had a mentor or a job before, and through Chef E, they get both.

I’ve also used Chef E as a platform for storytelling, sharing not just recipes but life lessons. I launched my YouTube channel to pull back the curtain on the grind, the growth, and the God behind the brand.