Conversations with Dahlenie Bushrod

Today we’d like to introduce you to Dahlenie Bushrod.

Dahlenie, we appreciate you taking the time to share your story with us today. Where does your story begin?

Can I start by saying, sharing my story, being interviewed is something I didn’t realize would be uncomfortable for me until now. I don’t mean uncomfortable in a negative way, more so it pushes me out of my comfort zone. I’m grateful for this opportunity and being able to share a little more about myself and how Salt & Grind started.

My love for cooking runs deep and goes back to when I was a little girl. I used to watch my dad in the kitchen, as I stood off to the side, asking him 101 questions. I have a vivid memory of him putting garlic salt on my finger, explaining to me what “seasoning” meant. My dad and Uncle Patrick would be the two in the kitchen during the holiday season. I used to try and watch them in action but would be excused to the living room because “grown folks were talking”. After my dad passed away when I was 11, I found comfort in cooking. I would go to my Uncle Patrick’s house often, just so I could get away and escape my reality by cooking. My father was my inspiration to cook but my Uncle Patrick is the reason why I love it today.

That brings me to how and why I started Salt & Grind Kitchen. Back in May of 2020, I decided I wanted to share my culinary journey online and went live September 14th, 2020. I remember being up late after working 2 jobs while finishing up my AA degree, brainstorming name ideas, trying to figure out what I wanted from this leap I was taking.

At the time, I felt like using my name, Dahlenie (Dal-Eh-Knee), would be too difficult for people to remember. If I’m being completely honest, I didn’t want to hear “Delany”. No shade to the Delany’s of the world, I just get that often.

I eventually came up with the name “Salt & Grind Kitchen.” I had recently finished a great book called Salt Fat Acid Heat by Samin Nosrat. The first segment is about Salt, breaking down the science behind it. I was fascinated with how salt, and the different types, can make or break what we create. The “grind” was referring to being an aspiring chef on the grind, working 2 jobs and going to school, hence Salt & Grind.

Fast forward almost 5 years later, I’ve learned so much along the way. I’ve had the opportunity to work with plenty of great brands, my late father’s French Toast recipe was featured at a restaurant during Father’s Day weekend, I put myself out there and applied to cooking competitions, I’m growing as a chef/business owner and I know there’s more exciting opportunities to come for Salt & Grind.

We all face challenges, but looking back would you describe it as a relatively smooth road?

Two words, HELL NO! I’m not sure if that’s appropriate to say but look, I’ll be the first to tell anyone and keep it real, this has not been the easiest journey in the slightest.

I’ve had many moments where I wanted to call it quits or times where I felt unsure if I was even good enough for this “creator” lifestyle. Sometimes, I still don’t know what I’m doing and constantly go back to the drawing board to see how I can be better. I do that not only for myself but for my amazing Salt & Grind community who’ve supported me along this challenging road.

I’ve had moments where I completely stopped posting, felt uninspired, struggled with my mental health, the list goes on. One thing I’ve always done throughout this journey, is be authentic. I’m not afraid to be honest and vulnerable. I don’t pretend like I’ve got it all put together or figured out because the truth is, who really does? I feel like this is what really connects me to my community. I’m out here, trying to figure out life just like the next person.

I will say, despite the challenges I’ve faced, I’m proud of my resilience. I made a promise to myself to not give up on my own dreams just to fulfill someone else’s, so I keep going, no matter what.

I love to cook, create and make people feel like they have a seat at the virtual dinner table.

Thanks – so what else should our readers know about your work and what you’re currently focused on?

It’s still weird to say sometimes but I’m a Food Content Creator. I create delicious recipes and share them for the world to see. Which can be really intimidating at times, because there’s a lot of effort and time that goes into these recipes. The reality is, you can’t please everyone’s palate. Some people will try a recipe and love it, some not so much, some will not follow recipe directions but still somehow blame you. I’ve learned to not obsess over the response or lack of that I get from each post but more on being proud of what I created.

I’m a Black and Filipino creative and my culinary work is a display of my diverse upbringing. I love to make Southeast Asian Cuisine but I’m also not a picky eater (aka greedy), so you’ll see lots of various dishes on my portfolio.

I’m proud of my growth as a self-taught chef, proud of my resilience in the face of adversity, and I look forward to all the blessings ahead.

So maybe we end on discussing what matters most to you and why?

There are a few things that matter to me, one is being authentic, and two is never giving up on myself. When I first started this journey, I reached out to an old high school friend who started his own business. I wanted to know how he did it, and his response was, “I work towards my goals with no plan B’s.” That piece of advice stuck with me.

Growing up in a low-income household, the fear of no financial stability stuck with me throughout my 20’s. I would work 2-3 jobs just to get by. I constantly found myself draining my life away, just so I can barely pay my bills. I always told myself I can’t follow my culinary dreams because “I’m not sure if there’s money in it.” So, I put my happiness on hold, and at what cost?

Once I decided to just go for it, I continued to remind myself to work towards my goals, with no plan B’s. I pour into my own cup, refusing to give up on myself or goals.

I recently came across something I wrote six years ago. “If we live in fear nothing would ever get done. I’ve learned that sometimes feeling “uncomfortable” isn’t necessarily a bad thing. Pushing myself out of my comfort zone is uncomfortable BUT it’s to be the best version of me. I’ve been able to achieve things I never thought I could when I decided to not live in fear anymore.”

Looking back, that mindset has pushed me into new opportunities, growth and healing. I’m proud to be who I am today, authentically me. Your silly internet girly who loves to share good food and real-life experiences.

Thank you VoyageLA for this opportunity. Thank you to my support system and amazing Salt & Grind Kitchen community. I’m excited to keep sharing delicious recipes, so we can all meet and eat at the virtual dinner table.

Contact Info:

• Instagram: https://www.instagram.com/saltandgrindkitchen/?hl=en
• Facebook: https://www.facebook.com/saltandgrindkitchen/
• Youtube: https://www.youtube.com/channel/UC9QMdBRFNNN6R54FSleFoXg
• Other: https://www.tiktok.com/@saltandgrindkitchen