Meet Andre’ Collins of Meez En Plaus in South Los Angeles

Today we’d like to introduce you to Andre’ Collins.

Thanks for sharing your story with us Andre’. So, let’s start at the beginning and we can move on from there.
My journey in the cooking field is fairly new. I am the beginning and end of my culinary teaching to say the lease. I was never taught how to cook and I am a visual learner so I emulated what I saw. I like to believe I’m one of those people who can see piano keys and can play without knowing how to read music and that’s me. I am the worst at reading recipes and I have none written down. Three years ago, I had my heartbroken and in that process of trying to find me I found something I never knew was there. I expressed myself through food and I would post pictures on social media and people started to comment on how good it looked and how they wanted to try my food. My friend Shonnel encouraged  me to do something with my cooking and soon after I started a food page with a good friend. Starting a food page pretty much created a business but I was reluctant to sell because of fear of someone not liking my food but I’m thankful for a longtime friend Shawn “AquietCook”, pretty much told me the love you get will turn to hate if you don’t share your gift with those that believe and support you and I turned that fear into motivation.

At this point, I hit the ground running and haven’t looked back to the person I once was three years ago and it may have been my reason but it’s no longer my why. Who would ever believe the inexperienced “chef” with no formal training would be a step away from being cast in Fox’s Master Chef Season 11 In 2020. Sometimes you can’t get so focused on the rain and clouds that you don’t allow yourself to recognize how close you are to the rainbow at the end of your Storm. ”Embrace The Collateral Beauty.”

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
My biggest struggle was my inner fear but on the other side of the coin is success so why not flip it. I’m my own worst critic and I’m somewhat of a perfectionist because I want people to love it and I hate hearing it was ok. I put all of me in everything I do and I just want the world enjoy what I do.

Please tell us about Meez En Plaus.
Meez En Plaus is a Catering Company that also provides Private Chef Services and well as Meal Prep. I have what I call a Creole Soul background but I take pride in being able to cook pretty much anything. I don’t want to be labeled or put into a lane but my Macaroni and Cheese is the Best In The World. I love being able to make Gumbo, Chicken Marsala, Waygu, Eggs Benedict, and a Peach Cobbler with a homemade Vanilla Bean Custard. I want to be remembered for being someone who wasn’t afraid to challenge themselves to step out of their comfort zone. I’m most proud of the growth and direction we are going in. One day I had on a company t-shirt on in the grocery store and someone said I follow that page and a few people in line took out their phones and followed the food page. Sometimes it can all fell so surreal but Its a great feeling because we are the people. What sets us apart from others is character, humility, compassion, creativity, cooking range, and a desire to always be the best. Meez En Plaus believes in breaking down barriers and pushing the envelope on creativity and deliciousness.

If you had to go back in time and start over, would you have done anything differently?
I wouldn’t change anything because it’s a lesson in everything you do in life and your process is yours only. Words of wisdom from my experience is, don’t leave your cup empty trying to fill up others. The meaning behind that is never stop trying to find your greatnesses or your gift. We don’t always choose it, sometimes it chooses us.

Contact Info:

• Website: MeezEnPlaus.com
• Phone: 310-808-8630
• Email: info@meezenplaus.com meezenplaus@aol.com
• Instagram: Meez_En_Plaus & Level9
• Facebook: Meez_En_Plaus
• Twitter: CollinsAndre9

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