Today we’d like to introduce you to Kashe Masters.
Hi Kashe, 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 was blessed to be raised with my older brother by our father who exposed us to the “restaurant” lifestyle at a very young age. We were fortunate enough to have gained such an exquisite experience growing up. From hole-in-the walls to 4-star restaurants, we ate an array of ethnic cuisines ranging from Indian, Italian, Mexican, Jamaican, Asian, American and so on. From there, my palate grew and I’d CRAVE foods and flavors like nobody’s business! I’ve always known how to cook (naturally + by watching) and would help my dad at home. Sometimes I’d even have dinner ready! I even cooked for my friends when they came over, lol. In high school, I’d come home after class to watch The Food Network everyday faithfully. There was something about the overall kitchen performance I grew in love with. Watching how ingredients were paired, the prepping and cooking process…and then finally the end result – SEEING SUCH A DELICIOUS AND VIBRANT DISH that was created using humble ingredients. In September of 2011, exactly one year after high school I was still trying to figure out exactly which career path I’d want to acquire and be happy in… and my father was the one who suggested me becoming a Chef and mentioned Le Cordon Bleu College of Culinary Arts. After doing some light research, I made a call to set up a tour and attend orientation….and my life changed ever since. Within a few months of being in school, I got my first two jobs working in catering and at a restaurant, dedicating ten years of my life to various restaurants, hotels and being an independent contractor, pop-up restaurants and personal chef gigs. My very last job was 2019-2020 as a Pastry Chef at The Mondrian Hotel in West Hollywood.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road has been oh so smooth, like gliding across freshly polished kitchen floors.
SIKE!!! There were definitely a lot of struggles and challenges along the way. Not always being recognized for my skillset and amazingly hard work put in. Not always being able to rest properly and spending more time with kitchen family instead of my own due to the high demand of hours us cooks had to put in to fulfill services. Not being presented with opportunities of promotion knowing I worked for it and deserved it. Having a lack of support from the closest people around. Being undermined and undervalued by people who clearly chose to overlook my value. Spending day in and day out getting cut up and burned (literally), yelled at, you name it.
But all of those gracious yet humbling experiences help mold me into the Chef I am today.
Appreciate you sharing that. What should we know about Masterful?
MASTERFUL means to be “seasoned in a skillset and performance, becoming the greater version of yourself, being powerfully impactful, and serving.”
Masterful was officially conceived during the COVID pandemic of 2020. I was laid off from my Pastry Chef job at The Mondrian Hotel in West Hollywood. That was clearly a divine sign to take all experience gained and create my own business for the better. I specialize in clean “Fusion Cuisine” – which is made up of combining various cultural ingredients, flavors, cooking styles, and techniques all used to create something newly unique. I offer Personal Chef & Catering Services and Pastry Services. Soon I’ll be offering cooking classes and merchandise. There’s a huge plan I’m currently cooking up.
What sets me apart is my style, my flavor-profile pairings and overall presentation.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Who doesn’t love a good Instagram and Pinterest post, lol. I don’t watch TV much anymore at all, but when I do, I try to stay up with food and other successful Chefs who are where I’d like to be. I’m working on getting my stash of recipe books, cooking technique books and overall Culinary lifestyle/education reads in order. For now, the internet and dining put when possible keep me on my toes.
Contact Info:
- Email: [email protected]
- Website: https://livemasterful.com/
- Instagram: https://www.instagram.com/livemasterful/
- Facebook: https://www.facebook.com/LiveMasterful/
- Twitter: https://twitter.com/livemasterful
Image Credits:
All images shot & edited by me (Kashe Masters), using still shot or timer.
