ABOUT
Hello and Welcome 👋🏿
I’m Quis, chef and owner of The Homegrown Soul.
I grew up in the kitchen, learning from family chefs and home cooks. When I was in middle school, I began hosting these elaborate Thanksgiving dinners for my friends. My first job in college was in our university center’s dining facility, I worked in the kitchen with Bon Appetit Management Company. I was one of the first students to be on the line, I wish I realized the blessing that was in front of me at that time. I deeply believe that the table is important, and regularly coming together over a meal is vital to our lives. I also believe that it is important to eat tasty, wholesome, and vibrant foods.
In 2016, I started a food blog to process what was going on in the world and share recipes, lifestyle tips, and reflections on faith and social issues. It quickly grew to be larger than a blog, I launched an operation providing in-house catering, weekly meal prep, and personal chef work in California. I couldn’t believe people trusted me to cook for their weddings, baby showers, and milestone birthdays. About a year later, I relocated to the Greater Atlanta Area. I spent a few years studying nutrition and providing nutrition coaching along with my other services.
In 2023, I transitioned from my HR career of over 10 years after another layoff and pursued private chef work full time. I realized that it could be a sustainable career for myself, so I pushed even further and enrolled at City College of San Francisco, in the Culinary Arts and Hospitality Studies program. Being in culinary school is a dream come true for 10-year-old me, and I’m so eager to see what my dedication leads to.
My food philosophy is simple, we should eat good food that is good for us. We should respect the animals and plants we consume, as well as the people in all parts of our food ecosystems – the farmers, suppliers, cooks, and servers.
“Cooking is a craft, I like to think, and a good cook is a craftsman—not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by craftsmen—though not designed by them. Practicing your craft in expert fashion is noble, honorable and satisfying.”
Some of my favorite Culinarians include: Edna Lewis, Mashama Bailey, Charles Hunter III, Kwame Onwuachi, Anthony Bourdain, Jeff Henderson, Tyler Florence, Jon Kung, Angela Davis, and family chefs including Clara Richardson, Stefanie Richardson, Earl Sutton, and Davone Thompson. And the list continues! From these hands, I’ve become the chef I am today.
Currently, I’m searching for a kitchen to cook in regularly as a prep cook or line cook. I hope to explore various cuisines and gain more experience in a professional kitchen. Hiring or know someone who is? Check out my resume!
Outside of the kitchen, I’m listening to music (recent playlist: nourishment), being active outside, traveling, or trying out a cool new restaurant. Contact me here!
- Chef Quis