Today we’d like to introduce you to Lasheeda Perry.
Hi Lasheeda, so excited to have you with us today. What can you tell us about your story?
My love for the culinary arts started in Philadelphia as a high school student. Once I graduated, I enrolled at Johnson & Wales University (JWU) as a baking and pastry arts student. While at JWU, I took advantage of a lot of every opportunity that was available. After receiving my bachelor’s of science, I packed up the few belongings I had and moved to Dallas, Texas to start my career with Four Seasons Hotel & Resorts.
For the next twelve years, I challenged myself in every aspect of my career… became an executive pastry chef for both Four Seasons and Bon Appetit Management Company, traveled around the world, and competed on several Food Network shows. In January 2020, I decided to take a leap of faith by becoming a pastry chef consultant. Becoming an independent pastry chef is one of the biggest risks I’ve taken, but I have no regrets!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Throughout my career, I’ve definitely experienced many obstacles. This includes facing discrimination in the workplace, not receiving the same respect as my male counterparts, and being on the verge of being burnt out,
Can you tell our readers more about what you do and what you think sets you apart from others?
As a well-versed pastry chef, I don’t specialize in one particular area. I take pride in making an array of delicious baked goods, desserts, and confections. I’m known for making flavorful desserts with a unique twist or unexpected ingredient.
One of my proudest moments is becoming a pastry chef consultant. I really enjoy traveling, meeting new people, and sharing my passion with others.
I truly understand the importance of having great interpersonal skills. This definitely sets me apart from others.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out.
Cultivating great professional relationships is the best advice I can offer. The baking and pastry world is getting smaller, so you may cross paths with a previous colleague not once, but twice.
Contact Info:
- Website: https://www.queenofflavor.com/
- Instagram: https://www.instagram.com/theequeenofflavor/
Image Credits
Bryan Aguilar and Stephen Wade
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