Today we’d like to introduce you to Alexandria Butler-McDow.
Alexandria, please share your story with us. How did you get to where you are today?
I began cooking early, when I was only three years old. My mom and my grandparents always let me join them in the kitchen and I would “help” my grandpa with his garden (I was actually not very helpful but he let me do my thing). I’ve always wanted to be a chef, as well as an artist and a teacher. I used to watch Emeril Lagasse, who is still my favorite chef, on “The Essence of Emeril” with my grandpa before he was the “BAM!” chef, along with other early Food Network chefs, like Curtis Aikens and Sarah Moulton. Somehow all those early experiences have manifested in my current career as a chef and culinary instructor.
I founded Better Taste Productions in 2011 when I was commissioned to provide appetizers and serve at my former teacher’s wedding. Though I eventually moved around and went on to have different work experiences, the name always stuck. It really resonated with me spiritually.
At the age of seventeen, I went to culinary school, and it’s been an interesting ride ever since. I attended the California Culinary Academy in San Francisco from 2007-2008 and Johnson and Wales University in Providence, graduating with a Bachelor of Science Degree in Culinary Nutrition with a concentration on Clinical Dietetics in 2014. I’ve interned at Disney World, EXOS Phoenix, and a nonprofit in Leimert Park called Black Women For Wellness.
Currently, I work as a substitute teacher during the school year and do private chef work and culinary instruction as opportunities come up. I often get asked why I don’t work in restaurants or hotels. I learned early on in my career that the culture and lifestyle of restaurants, hotels and resorts are not conducive to my wellbeing. Back then, I didn’t exactly know why. I honestly thought I was just lazy or wasn’t cut out for that industry. However, having recently been diagnosed with lupus, along with anxiety and clinical depression made it all make sense. So now I’m working to establish my unique niche in the culinary world and in life.
Has it been a smooth road?
The road has been the antithesis of smooth. Particularly in terms of pursuing higher education. I struggled financially to get through culinary school and university, and now I’m struggling to generate an income that will allow me to be independent and have some sense of autonomy. The student loans have been a nightmare to deal with, especially the blatantly disrespectful and condescending collectors. I never thought that going to college would actually inhibit the financially secure and independent life I’ve always wanted and planned for since I was a child. And I still want to get my Master’s in psychology and become a registered dietitian in the near future.
So let’s switch gears a bit and go into the Better Taste Productions story. Tell us more about the business.
Better Taste Productions is a company that is multifaceted thanks to my broad skill-set and range of interests. Really, I’m like a freelance artist. I’ve done catering, baking and pastry; I make sprinkles, spice blends and meal plans. I teach cooking, nutrition – I do just about whatever I am able to do. As a chef, what sets me apart from others is my knowledge and understanding of food and nutrition. I don’t endorse any diets or eating trends – I tell people the truth about food and nutrition. Sometimes they don’t like it, and often they try to tell me what they know, which is usually incorrect or unhealthy, but it is what it is. I’m most proud of my evolution and innovation. They say necessity is the mother of all inventions and that totally rings true with my company. As I endeavor to generate consistent income and revenue, I’ve been able to hone in on what I really want for myself, my company, and for my community.
How do you think the industry will change over the next decade?
The culinary industry is influenced by so many aspects of life and society. Music, politics, socio-economics, pop culture, social justice and activism, conservation – literally everything influences the industry. People are becoming more accountable and taking ownership of their experience and proximity to food and the industry. I’m excited to see more ethnic expressions of culinary art. As I was often one of the very few Black students in my classes, I always showcased my culture in my cuisine whenever I had the opportunity. So I’m very happy with the emergence of ethnic and Black representation. Social media is definitely going to be the conduit for these changes, especially in providing opportunity and visibility for those entering the industry, as well as those who have been riding the wave.
Pricing:
- $14 per person for interactive group classes and demos
- $5 spice blends
- $5-$10 cooking utensils
- $5 ebook
Contact Info:
- Website: http://www.bkfuniversity.com/
alexandriab - Email: [email protected]
- Instagram: @bettertasteproductions
- Facebook: https://www.facebook.com/
chefalexandria/ https://www.instagram.com/bettertasteproductions/ - Other: https://thriving101.
eventbrite.com https://www.eventbrite.com/e/ thirty-flirty-and-thriving- symposium-thriving-101- tickets-58882928424
Image Credit:
Adriana Briones (personal photo)
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