Today we’d like to introduce you to KaTisha Smittick.
Hi KaTisha, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I got started with culinary after I was medically retired from the Army; I was attending the Art Institute of Virginia for photographic imaging. I was taking a food photography class and I truly loved being in the kitchen and watching the chef’s work. A few years later, I was taking some time off from doing photography and decided to attend culinary school at Stratford University.
During my time at Stratford, I was afforded the opportunity to work with several chefs in many different areas. I worked in a food truck; I began to work at my church where we cooked for the pastors and visiting pastors, I worked also with a catering company. While in my last few semesters, I did my externship at Bethesda Blues and Jazz Supper club. Also, being from my area, I was invited to do the grand opening to Forman Mills. On my completion of school, I traveled to Los Angeles to work with Celebrity Chef Lauren Vanderpool, where I got the chance to work with her in the VIP gifting center for the BET Awards.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Nothing is ever smooth but I just adapt different. I honestly believe in struggles and what they can push you to. Your mindset has to be right to understand that struggles build character. Some of the things that could’ve held me back was having a total knee reconstruction; I was in a serious accident caused by an 18-wheeler that could’ve ended my school term and life. I was also hospitalized at the very end of my semester and almost couldn’t graduate. I overcame all of that because the will is stronger than the want!
Appreciate you sharing that. What else should we know about what you do?
People always ask what’s your specialty and I always answer, “Why do I need to have just one, I just love to cook whatever the mind and stomach want.” I do, however, love to create new ways of cooking things that I had as a kid that I never liked. My most sold items are Lamb chops, Mac and cheese, Shrimp, and grits.
I’m mostly proud of not giving up when times get rough. The days when I feel like I can’t do it any longer, I go do work in the community, which grounds me and get me back to where I need to be. What sets me apart from others is that I’m willing to do what needs to be done and my work ethic is unmatched. I not only run a business; I figure out how I can give back fully to my community as well. I’m a firm believer in taking care of those who can’t take care of themselves and if they need some help, I will do everything possible to either provide it or find someone who can help me accomplish the mission.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
While I could take this time to talk about the importance of masks, vaccines, and social distancing I rather say this: We need to take our mental health and self-care seriously. I learned that taking care of my mind and body, inside and out, affects how I think, feel, and act on a day-to-day basis. Let’s continue to make healthy choices and stay hydrated!
Contact Info:
- Instagram: https://www.instagram.com/mental.meals/?hl=en
- Facebook: https://p.facebook.com/Mentals-Meals-450274202060942/
- Youtube: https://www.youtube.com/channel/UC–RkSyYpUi5vJ8KajOrU7g
