Today we’d like to introduce you to Jourdan Felder.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I believe my journey started way before I wanted it to. Warren Talley (my Papa) was a great chef and had his own catering company. My papa (Warren Talley) gave me the confidence and skill to get the job done. Cutters Bar & Grill plays a huge part in my success as well. Black-owned with a family mindset, I was a teenage dishwasher. I had no goals of becoming a chef but when the staff was short, I would step up. By the time I was 18, I was a head chef and by 20, I was a kitchen manager. I felt like I was outgrowing being a chef and I wanted more, so I stepped out on my own to face the challenges of an entrepreneur chef. I was a food vendor for many events and that turned into me doing catering, private dinners and meal preps. I’m far from done but judging a NAACP food competition and I’ve had my own cooking show always blows my mind when I look back and reflect on accomplishments.
Has it been a smooth road?
Everything was a struggle lol but I love it. My struggles come from a lack of information and mentorship. I did not go to school for this so I learn as I grow. Presentation is very important to me, so learning better techniques with the higher chefs help made things hard. I am a creative so I’m hard on myself but as I continue to challenge myself, it gets easier. Mental peace is what I struggle with, all the other things on my journey don’t bother me but mental peace was tough. Staying motivated and consistent can be difficult if your head isn’t on right.
So let’s switch gears a bit and go into the Stayfresh Express story. Tell us more about the business.
Stayfresh Express provides high-quality food for an affordable price. Presentation, taste and creativity keep us separated. We specialize in providing great customer service. I’m proud of many things I’ve accomplished because I didn’t know this was possible for a chef. I’ve spoken to kids on being an entrepreneur three different times, I’ve been involved in community conversations with state representatives, I’ve fed the homeless, I’ve help small restaurants develop menus, during the riots we had #stayfresh recharge stations with water and snacks. I am a very active chef, I’m most proud of the consistency. There has been ups and downs but keeping that positive attitude and figuring it out has made me very happy.
How do you think the industry will change over the next decade?
As I grow older, I can recognize what really matters and I’m beyond me now. Health is wealth and I want to help my city out by creating markets with fresh produce. I would like to create before and after school programs with small meals to keep our youth energized. I would like to have #stayfresh stations around the city for homeless to grab a bite when needed. The service I provide is pure., we all need food to survive. It shouldn’t cost so much to eat good food. I’m not bothered with giving away energy that’s what food is Energy we need to continue our journey.
Contact Info:
- Email: [email protected]
- Instagram: Fresh_nutzz
Image Credit:
@detroitFred, @shelovekash, @lizzgrams, @atimaphotos
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