Baddies with Business

Your Braisen Chef

• BaddieswithBusiness • Season 5 • Episode 88

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Learn more about Reyaña as she shares the ingredients that went into the making of entrepreneur journey.

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Music By: Tukool Tiff

Connect with Baddies with Business:

Music By: TuKool Tiff


Be Bad. Be Bold. Be A Baddie!

Malliron:

Hey y'all today. We're cooking something good with the chef. Tell the people about yourself, SIS.

Chef Reyaña:

hi everyone. I'm chef Reyaña. And I own your brazen chef. So I do a catering company, a private shipping service. I actually teach classes to kids in an afterschool program to young girls who are interested in. My industry. So if there's food around. I'm pretty much there.

Malliron:

I love it. If there's food around, I'm there. For me, if there's food around, I'm there, but I'm eating it.

Chef Reyaña:

Exactly. Come in. And be fed.

Malliron:

Yes. So chef Reyaña, not to be confused with Riri. Do people call you Riri?

Chef Reyaña:

My mom's side of the family does. And sometimes if people are being funny because I'm older than her. I'll be like, I'm the original, bad gal rih rih.

Malliron:

I love that. Yes. Okay. So what was the catalyst for you getting into this industry, but also into cooking?

Chef Reyaña:

So. First off I'm from new Orleans. So. That's where my love of food kinda derived from my dad would always be in the kitchen, cooking up something. And I was right on his head. Just trying to try to figure out, Ooh, what are we having for dinner? Or can I help? Things like that. And same with my grandma. She was always, whenever I go to grandma's house, she's always making a batch of something. And I'm like, oh, Can I get involved? So it's funny because my dad used to be scared of me holding a butter knife. He wouldn't let me even like touch knives, to be honest. And I was just like, I gotta get in there though. So, like, I was like four or five and he started letting me do scrambled eggs and just little stuff. And I remember when he finally let me use a butter knife, it was like a big deal, like a Rite of passage. Like, yes, I'm in there. So that's how that got started. And my grandma would show me how to make gumbo or how to make a roux. I had to really like, hold it in when I went to culinary school and was like, that's not how we make rouxs, but. That's how I learned it. So going to culinary school it definitely taught me different ways of looking at things, different ways of cooking things and the passion from childhood hasn't gone away. So that's why, when I say, if there's food involved, I'm there because I can talk about food all day long. And going to culinary school. I met a lot of people like me who loved to cook. And so we can talk shop. We can just like hang around and also like vent about kitchen stuff. So that's how I kind of got involved with the kitchen. Just that passion of beating people and seeing them smile when they try your food and you feel all warm and fuzzy inside because you know that they liked it.

Malliron:

Yeah. Mm, I like that. So, I didn't realize you were from new Orleans. I thought it was your people are from new Orleans.

Chef Reyaña:

Yeah. I grew up in new Orleans. Yep. Yep. I I didn't leave until I was like 19. I actually went to college out there. UNO university of New Orleans. And unfortunately all they had was like sanitation class. So. I knew I wanted to be a chef since I was like 15, I went to my guidance counselor. I was like, Ms. Dillon. I want to be a chef. Or a trumpet player, but I think I want to be a chef and. So I so I had already started looking at, at schools, but I wasn't ready to leave home yet. So I stayed back and that drive just was like, okay. I can't see myself doing anything else and sanitation classes, isn't going to help me out. So I decided to go to culinary school in Norfolk Johnson and Wales. So I did that. And then I came to Charlotte and got my four year. Because we actually were the last graduating class in Norfolk. So once I finished there, they had just opened this campus, I think a year beforehand. So I came out here and finished off, but yeah I'm born and raised in new Orleans. And I don't sound like it, but I promise I am.

Malliron:

It's good to hear your story. Just like from starting, you know, following your dad around, trying to figure out, you know, what, he's cooking, just observe everything going to grandma's house. Also graduating to being able to like use a butter knife and scramble it. You know, all of that. And then knowing when you were 15, like this is something I want to do. I could either be a trumpet player. I could go out here, you know, and be like Louis Armstrong, or I can. You know, Be a chef. You know, it makes me think of like, you wanted to be like Leah Chase. So see the Louis Armstrong.

Chef Reyaña:

Right. Right, right. And you know, and we, we just breed all these wonderful. Inspiring people in New Orleans, but I did play trumpet when I was in band in high school and out there it's totally different. Like, all you're doing is. Getting ready for monograph. So. So the music is a lot different than what your average band usually plays. It's thinking about it like an HBCU, but all the high school. And they're like that. And so you battled different bands and things like that. And I really loved it and I I really enjoy playing trumpet, but I was just like, you know what? Cooking is the way to go. So that's where I was like, all right. So since I was 15, I just had my head straight on. That's what I'm going to do.

Malliron:

I love it. This is great. This also makes me for warmer, sad. Cause I went to back to new Orleans for Mardi Gras this year and it was. It was like, It was like a reunion.

Chef Reyaña:

was,

Malliron:

been, it was, it was magical because you know, for the last. Year, two years, like it's been two years since it happened. And so now just to be back and everybody's like, wow. You know, and the bands, the bands were on it, you know, they were on it, the same order. So yeah, it was really good.

Chef Reyaña:

Yeah. I'm glad that you had a good time. I I love the personality and the hospitality of New Orleans. And I know that that's what kind of molded me to be the person that I am. So it's funny because I tell people I can do find the house or back to the house. And it's because if you ever have been to New Orleans and, you know, You never meet a stranger. You don't know the whole story of where they came from and who their people are in the grocery store while you waiting in line. It's just, it's one of those places that it just sits in your heart.

Malliron:

Yeah. I can talk about it. New Orleans all day. I know people like we want to know more about Chef Reyña. so can you share more what prompted you to start this business and to start venturing out on your own? Was it, you were doing something else prior and you were like, I want to get back to my roots of cooking and making people happy and seeing the expression on their face or. Ever since you got out of school, has this just been like the work that you knew that you were going to do and you've done.

Chef Reyaña:

Yeah. So I I, while I was in culinary school, I actually did. Internship. I did three internships because one thing I felt like in school I was behind. So I did an internship. My first one was in Massachusetts. And it was at a resort out there and it was during the summer. And I worked at a Tavern on the resort property. And I was able to kind of open the restaurant. I was able to take inventory. Create soups, just do different things. And I was like, oh my goodness, this is awesome. It's almost like I run the place and it was my first cooking job. So I was just like, you know what? This is awesome. And then I get back to school. My, I want to do that again. And I had to do an internship in order to graduate. So I worked on Capitol hill for the house of representatives, which was really cool because you can't cook with fire. So you're like trying to you're clicking on a flat top or cooking an oven and. Just learning different ways to cook. And my third internship was in ocean city, Maryland. Where it was at another resort on the, on the beach and it was just, it was wonderful. To work there too. Work with people who look like me, who have helped me learn that you need to have tough skin in the business. You need to be able to work all the stations. You need to do this and that. And just kind of guide me. So. When I graduated college. I stayed in Charlotte. And I worked. At another resort. I worked at country clubs and I worked in corporate and I was a corporate chef. And those were cool. Especially being a single mom. Working as a corporate chef really helped with the hours that I needed and I was able to move around a lot. I was able to go from Deli cook to grill cup, to catering chef. And one thing about catering is you have to be able to cook in batches. You have to be able to cook a large amount and sometimes just a small amount and depends maybe just the CEOs of the company was meeting with five other people. So you have to be able to have a range of knowledge on how much to make and things like that. And it really sparked the interest. Once I left being a corporate chef, I was actually a sous chef at a hotel out here. And I was a sous chef for the restaurant, but mainly for the banquet side.'cause I just love having to cook for a lot of people. And then you have to meet with them and kinda have a tasting so that you can kind of figure out what they're looking for for their event, whether it's a. A surprise birthday party or a wedding reception, or what have you. And once the pandemic hit, just like everybody else. I was like, all right, well, you know, I don't know what my next move is. And my dad asked me one day, he was like, look. Excuse me after all of this is said and done. Because we thought it was going to be done in a few months. After all this is said and done, what are you going to be able to say? You got out of it. Are you going to say that you learned anything out of it? Did you make any moves out of it? What, so. It sat on that. And I was like, you know, he's right. So I started really honing in on, okay. How can I start a business and doing research on, okay, how do I get my LLC? I actually went so far as to there the women's business center of Charlotte. I went on their website and they were doing seminars all the time and they were virtual because everybody's on zoom now. So I just did so much research trying to figure out what do I need to do? How can I start a business? And how can I make it work for me? I knew I loved catering. I was already kind of sorta. Catering for people for smaller parties. But at least from a business aspect, I can figure out marketing. I can figure out how to hone in on Who my clientele is going to be. So that's kind of where that whole spill came from. Just knowing that I loved to cater and making that work for me.

Malliron:

Thank you for that journey of starting at a resort or going to different resorts and always coming back to the people that has been the thread. Of your story. If I were to sum it up into one thing, is the people it started with your dad, your grandma, the people of New Orleans, even like being in the band is still the people element of it. Catering is to people.

Chef Reyaña:

Yeah, absolutely. Right. I didn't even think about that before. Yeah. Yeah, it's just, it's something about being able to, and my favorite. Fruit is pineapple and it's not because of the flavor. It's because pineapple actually represents hospitality. So whenever you see a pineapple sign on a hotel or on anywhere, you know, that it means that they're trying to. Bring you on it and it make you comfortable.

Malliron:

I like that. I remember seeing someone, I think it was a bartender that had a pineapple tattoo and I was like, oh, that's an interesting tattoo. And then he explained the same thing. So.

Chef Reyaña:

Now I

Malliron:

Yeah, y'all look out for those pineapples. Okay.

Chef Reyaña:

Yep. They don't just mean Change or anything?

Malliron:

So what is something. Throughout your journey and starting your business. And also just like learning about LLC going to the women's business center. What are some things that you've learned throughout your journey about yourself and also about, you know, being an entrepreneur and your business as well?

Chef Reyaña:

Well, one thing I learned about myself is you know, that something big is coming when things start falling apart. Like I'll have all of a sudden I'll have all these car issues or I'll have things that just doesn't make sense, just not going right. But then all of a sudden, boom, here comes a big catering or here comes an opportunity and you know, it's how you handle yourself. In those situations, do you keep going? Do you give up, do you say, you know what? It's not worth it, but if you really love what you do, then it's always worth it. It's always going to be for the betterment of yourself and to make you stronger and make you humble. So that's one big thing that I've learned and it's a everyday occurrence, almost that I'm learning something. Along those lines. Also Building relationships with people, either in your industry or out, because. You might need someone who has nothing to do with your industry and they can help you out. So it's good to be diverse in that aspect. It's good to. Create a community. That you can either rely on or they can rely on you. Again, the people.

Malliron:

Yes. I love that. So, The first is the there's challenges that come, but on the other side of that challenge, or that storm is a sunshine and an opportunity that You didn't even know what's coming and it's just gonna be just that blessing coming in. And then also the relationships. Yes. Whether that's storm, get your umbrella, do what you gotta do. Something great is coming on the other side and then relationships. So having those relationships, whether it be in the industry, but also outside of the industry as well. And I'm just, like you said, having that people piece there.

Chef Reyaña:

Yeah.

Malliron:

Throughout, you know, that thread.

Chef Reyaña:

Right because Like with me, I may need a mechanic or I might need someone who knows someone who can do web design. I don't do web design. So make sure that you have a diverse group of people in your circle who can help you, or you can help them.

Malliron:

Y'all make sure y'all write that down. If you don't have your notebook, pause. Rewind it back 30 seconds and play, and then write those things down because you might need those gems at some point. Today tomorrow, you know, in the feature. So you have them. So. If you think about your journey. Who are some baddies that you want to show some love to right now? So give them their flowers.

Chef Reyaña:

I do have a nice circle of. Minority women actually. And One of them. Her name is Candice and she's also a chef. And she helps me out a lot. When I have larger caterings, what I need a little help, a little assistance. She's always there for me. I have another friend. If I have to do a live or have to do a cooking demo in a wider space, she allows me to come into our home and use her kitchen. And. You know, gives me that blessing. I have some friends. I pray over me. That That makes jive, you know, no matter where I'm at with this journey, I stay, stay grounded. I'm okay. And I just, I, I love to be around people who don't mind sharing some of their knowledge, sharing some of their gems.. And I think that's really important to make sure that you surround yourself with people who don't even have to be on the same level as you, they can be up or down, but they just make sure that you're good. Also. So, yeah. Those are some of my baddies.

Malliron:

Well, shout out to all of your baddies. They all know who they are and I hope they feel some warmth and some love when they listened to this. And also for those who may not know chef Reyaña, a, you are being that person and support system to a friend who also has a business know that we're shouting you out too. So continue to be. That shine and

Chef Reyaña:

Thank you. I appreciate it. If ever anyone when they're listening to this event, but they have a question on anything or they're just trying to figure it out also. Look. You can get into my DMS. You can shoot me an email. I'm all about making sure that you're, I'm there for you because I'm trying to start a community within my industry, but it might span outside of my industry of people who, Hey, my fryer went down. Do you know someone who knows someone or. Can I borrow this waffle iron. I had to go in that little group chat and borrow a waffle iron for a large catering that I had. And it's just nice to have a little community, you know,

Malliron:

Yes. See back to the people. Got those relationships and those people.

Chef Reyaña:

Yeah.

Malliron:

When you think about your catering company and the work that you're doing now, and you've done it to this point, where do you hope to be in the next two to three to five years? And how can the community of baddies help you get there? Starting from the day they hit play on this episode.

Chef Reyaña:

One thing I would really like to do is be more involved in food festivals, food and wine festivals. I was one of the chefs at the BayHaven festival this past October. And it was such an amazing experience, especially with all the minority chefs that were there. And just, just feeling all of the love all around you. Every day. It was just amazing. And I know not every festival would be like that one because I mean that wouldn't like it kinda set the bar. But I would definitely like to be. More involved in more food and wine festivals, but also a little more exposure. I have a small following on Instagram, but I definitely don't mind doing more speaking engagements more. If I can, again, help someone out with learning how to do whatever kind of cooking videos they'd like to do. You know, that's, that's something I definitely want to do more of. Just be out there.

Malliron:

Be out there. So if you're listening. You have the food and wine festival hit up. Chef Reyaña. If you have a speaking engagement or you've been thinking about a speaking engagement, hit her up, she could be a part of that. Also we have our brazen Baddie edition. Hopefully you caught it. And March, but if you'd liked it. slide into our DMS because we can easily do another Instagram live, where we cook together. So those are a couple of options. You got more.

Chef Reyaña:

Well, I appreciate, I appreciate all of that just now. And if I can get Maybe mentorship. I like to make sure that we have more representation of minority women making sure that our younger generation can see, you know, oh, she looks like me. Oh, she talks like me. Oh, I feel a connection. Or, you know, I really want to learn how to cook mom. Can you find me a chef who can teach me? I would love to do more of that. My daughter is 13 and she just loves the kitchen. She loves being able to be around little kids also and teach them. So it might be a mother-daughter duo. We don't know, but that's. Something that'll be in the, in the future, if not the near future.

Malliron:

I love that some cooking classes, you know? I like it. Wonderful. So this is all incredible for people who want to support you, where can they find you on social media and on the web?

Chef Reyaña:

I'm on LinkedIn. Chef Reyaña Radcliff. R E Y a n a and my last name is rad cliff. You can find me on Instagram. at Your braisen chef underscore under each word. And braisen is B R a I S E N. So. The funny story about that is I was driving. And I definitely wanted a different name than what I had originally. Envisioned because nobody could pronounce it. And so it was like, you know what? I need to figure out something else, something kind of universal. And I'm definitely a brazen woman. And I like brazen in the kitchen. That's a cooking technique. So I just kind of put that together. And that's where your brazen shop came from. So. That's one of my Instagram and Tik TOK names. And I have a YouTube video called Chef Reyaña taught Me Where I make sure you can cook things in your home or in your apartment. Something, something pretty easy, pretty quick. And That's on YouTube.

Malliron:

I will make sure to include. All of the links and handles that you shared in the description of this episode. So you all can easily find it. So there's no excuse that you can't support. It'll all be there. So in closing. I do something called a Baddie benediction. So this is not necessarily a prayer. If you went through our prayer, that's fine, but this is a closing to the episode. So you get the final word. So what is your baddie benediction chef Reyaña.

Chef Reyaña:

My baddie benediction would be for all of you ladies. Who are listening to this? Who think that, oh, I'm not sure if I can do it. I have too much on my plate already. Just now a little bit at a time. It's not going to come easily. It's not going to come. Quick. This is years and years in the making of me being able to share as us story. You know, you may be still. Creating a story. I know mine isn't done yet. So I really hope that you realize that you have it in you and all you need to do is find a spark. You don't have to be the best at anything. You just have to grow and be willing to learn and willing to experience and willing to fail a few times. And know that. Because you are great. You can do it. And you have people who are rooting for you, but you don't even see yet. So just don't give up yet. Don't stop on six don't stop before you realize, because at seven step might actually be that one.