Today we’d like to introduce you to Morghan Medlock.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I’ve always loved to cook but never in life did I ever think I would become a chef. I played professionally and had played basketball my entire life. I literally went from the court to the kitchen. After I hung up my sneakers, I decided to get my masters, and a corporate job followed soon after in the social service field at the end of 2015.
About after a year with the company, I ended up getting fired as Trump was coming into office around this time in 2016. Being fired put me back into a position where I was a full-time stay at home mom again which enabled me to cook more for my son. I was making breakfast and dinner and dessert most days. From the day I got fired which was October 4th, 2016, I had become so obsessed with cooking. A lightbulb came on in my head that led me to try some cooking classes before I entertained the idea of enrolling into culinary school.
A few months after the cooking classes and realizing how serious I really was, the summer of 2017 I enrolled into New School of Cooking in Culver City(which my sister found for me), where I received my Culinary Arts Diploma. For the next seven grueling months I was tirelessly working while in school getting paid and getting hours for my internship requirement and going to school three times a week for full days. I learned so much in that short amount of time, and it was EXTREMELY worth it to where I am in my career now. I graduated and immediately began working as a private chef, part-time pastry self and now food blogger. I realized while in school that working in a restaurant under somebody isn’t for me. I prefer the entrepreneurial side of the business.
Has it been a smooth road?
Being self-employed has NOT been easy. When you first start out, there will be times where nobody is hiring you, and basically, you will be building your clientele from scratch. Thankfully we have the social media conglomerate Instagram where I get a lot of my business from. But even with social media you still have to build a decent following, post great pics, etc. and that’s a whole beast of a conversation we’d have to tackle.
I don’t have a staff just yet so I literally do everything on my own from prepping and planning to cooking to delivery, it all falls on ME. Because I am so new to the culinary world, everything I do and every step I take is an on-the-go learning experience. But on the bright side, being having gone to culinary school has definitely helped with some of the business aspects of being a private chef in terms of pricing, prepping, catering styles, customer service, etc. For these reasons I think culinary school is something, one should invest in if being a chef/entrepreneur is SERIOUSLY their passion.
My advice all women out there and in particular young women is to KEEP PUSHING THE FUCKING LIMIT in WHATEVER field your passion is in. Women and their small businesses are now turning into BIG business receiving BIG checks, and BIG notoriety, reaching BIG audiences, making BIG impacts. Our time is NOW. There is nothing better in this world than being a woman on a mission with a plan with all kinds of open doors for us. Don’t ever stop learning and asking questions and NEVER, EVER be afraid to try some shit and fail, who cares. JUST DO IT!
So let’s switch gears a bit and tell us more about your work.
I am a classically trained chef. I specialize in all things brunch. I can literally take any dish and any cuisine and turn it into a brunch spectacular although I have so much more to learn and tap into. I am known for my brunch and desserts.
What I am most proud of as a chef is the I give to clients when I service them. Their smiles, excitement, and passion about the experience they received is my proudest moment each and every single job.
My passion and drive are what sets me apart from others. I would be a fool not to attribute those characteristics/traits from me being an athlete my whole life. I understand hard work, coaching, pushing through when I am tired, watching a film (which in the culinary means watching the food network and tutorials), training, etc.
I don’t care to speak on what anybody else is doing in my career field, but for me, I know that there are few that are as passionate as I am. From constantly watching tutorials and reading culinary literature to practicing daily even when I am not having a rush of clients one month I am about all things culinary. I even study art and journalism because all of those things play a part in the culinary world from plating to having to write menus to speaking to people, it ALL ties in. My food is made with love all the way down to a simple cup of coffee and scrambled eggs.
For good reason, society often focuses more on the problems rather than the opportunities that exist, because the problems need to be solved. However, we’d probably also benefit from looking for and recognizing the opportunities that women are better positioned to capitalize on. Have you discovered such opportunities?
I personally don’t think there is a position that a woman isn’t well positioned for. A woman can literally do any and everything a man can do, especially run a country, cook a meal, coach a team, run a multi-trillion dollar business, you name it we can do it. Basically, we’re the shit and multifaceted. And let’s not forget we can do all of these things while raising children.
- Website: www.chefmorghan.com
- Phone: 6263993743
- Email: email@example.com
- Instagram: https://www.instagram.com/chefmorghan/