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Conversations with Morghan Medlock

Today we’d like to introduce you to Morghan Medlock.

Hi Morghan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
For as long as I can remember, I’ve always been in the kitchen at one point or another in my life. My dad was a chef, my aunts, uncles and my grandmother were cooks. And mom taught me how to make impeccable breakfast. As it relates to being a chef, I ended up getting fired from my office job, which afforded me the opportunity to stay at home again with my son and cook home cooked meals. I started really getting into cooking again, then baking, then I started posting on social media and I took off from there. My sister found a culinary school for me to attend but only AFTER I took a couple of rec classes to see if I REALLY wanted to do this. Turns out the story is still unfolding and being written. 😉

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
This culinary journey of mine has been a Six Flags roller coaster! Especially in the beginning when I first started out. From not having steady clientele, working long restaurant hours I despised to put myself through school, to people trying to get over on me with pricing, not being paid, light sexual harassment in kitchens, and the likes! You name it, I’ve been through it. It also gets tough trying to have a love life because some men aren’t a fan of a woman who makes their own money. Or you get all kinds of random men trying to engage with you when you’re trying to work. And it’s hard to sort through all the superficial people you come across living in LA. It’s frustrating to say the least! I don’t know that the road ever gets smoother, you just learn to drive in all terrain.

Appreciate you sharing that. What else should we know about what you do?
I am a private chef for professional athletes and music entertainers/executives. I cook high-quality, luxurious but simple delicious tasting meals for my clients. I also bake them whatever decadent desserts their hearts desire on any given day. I am known for my brunches and more specifically my cornbread and biscuits. My clients from all walks of life request both of these items no matter what the meal is. My cooking style is elevated southern American dishes with a California fresh twist. So think Paula Deen and Tanya Holland. I am MOST proud of building my brand from the GROUND UP and being an inspiration to people of color. I have had help along the way, but this brand is MINE. My name is MINE. And I’m proud of looking like the opposite of what I’ve actually been through. It gives people of color hope that they can be ANYTHING they desire so long as they BELIEVE there is more to life than what has happened to you. As far as what sets me apart from others, I am too busy focusing on my own growth that I don’t see any other traffic. My lane is my own. I can however talk about what makes me unique is the fact that I can bake as well as I cook. Any dessert or decorative party treat from cake pops, to 3-tier character cakes, to ice cream, tarts, cookies, breads, you name it, Chef will deliver.

Let’s talk about our city – what do you love? What do you not love?
The best thing about Los Angeles (I am from Pasadena) is the diversity in culture and food. Los Angeles is a chef’s one stop shop for any and every ingredient from grocery stores to farmer’s markets, it’s available. The traffic and hustle and bustle of the city is what I could stand to do without.

Contact Info:

  • Email: Chefmorghanv@gmail.com
  • Website: www.chefMorghan.com
  • Instagram: @ChefMorghan
  • Facebook: @ChefMorghan

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