Today we’d like to introduce you to Lasheeda Perry.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Attending college was very important to me because at that time, no one from my immediate family had a college degree. As a kid, I always wanted to become a lawyer. So much so that while in high school I participated in their law and government program where we held mini mock trials. During my sophomore year, my mother became very ill and made it clear to my siblings and I that she was terminally sick. I instantly went into survival mode and school became my coping mechanism.
Fortunately, I excelled in the culinary arts program at Frankford High School in Philadelphia, Pennsylvania, won a culinary expedition to China and graduated as valedictorian of my 2004 graduating class. My biggest high school achievement was being awarded a four-year full-tuition scholarship from Careers through Culinary Arts Program (C-CAP) to attend Johnson & Wales University (JWU) in Providence. Although, I was overwhelmed with joy. It was a bittersweet moment since my mom was unable to see how much I had accomplished. However, I know she would have been extremely proud! While at JWU, I completed several interns and found a strong support system amongst my instructors. One of my instructors even introduced me to their chef friend who gave me the opportunity to work the summers and holidays at her pastry shop. Still to this day, we remain in touch. I am so grateful for the connections and relationships I made while at JWU. Immediately after graduation, I started my career with Four Seasons Hotels & Resorts in Dallas, Texas. From 2008-2020, I worked at many of the company’s high-profile culinary teams — in Philadelphia, Baltimore, Palo Alto, Hawaii, Atlanta and Beverly Wilshire— while working my way up through the kitchen ranks. However, I did leave the company to pursue other opportunities. In 2013, I served as Executive Pastry Chef for Bon Appétit Management Company LinkedIn, overseeing a team that produced more than 3,000 desserts daily. In 2016, I rejoined the Four Seasons family. First in Atlanta then at Beverly Wilshire, where I held the title of Executive Pastry Chef at both properties.
Throughout my career, I’ve had several opportunities to challenge myself in different aspects. In 2012, I competed and won Season 2 of Food Network Sweet Genius. That same year, several of my desserts landed on Philadelphia’s food critic Craig LaBan’s coveted Four Bell list. In 2018, I was a finalist on Food Network Best Baker in America, Season 2 where I placed a semi finalist and was coined the “Queen of Flavor!” I also co-authored The Matcha Miracle: Boost Energy, Focus and Health with Green Tea Powder and featured in Toques in Black which is a cookbook that celebrates black chefs.
Most recently, I started Queen of Flavor, which offers pastry consulting, interim employment and virtual baking experiences. You can also find me teaching live classes on Food Network Kitchen App!
Has it been a smooth road?
It has not been a smooth road at all! My mom was a single mother to eight. She tried her best but we were shuffled from house to house and even lived in a shelter for a few months. Despite those obstacles, she made it clear that there were people who were living without food and shelter. We never went without food or clothing so we were grateful for that. My professional struggles did not begin until I became a manager. On several occasions, I experienced pay inequalities, micro aggression, being bullied and constantly undermined. The biggest hurdle for me as a pastry chef is that I was never given the same full respect as my non black male counter- parts. Despite these obstacles, failure was never an option because there was always a bigger agenda.
So, as you know, we’re impressed with Queen of Flavor – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Queen of Flavor represents who I am as a versatile pastry chef. I offer menu upgrades, consultant, R&D, and interim employment. I started Queen of Flavor in January of this year and it was off to an amazing start! Unfortunately, my company took a drastic hit due to Covid-19. Actually, it came to a complete halt in March! Just like most small businesses, I had to pivot and adjust my services. That’s when I started offering virtual baking classes (I like to refer to them as virtual baking experiences). The fact that I was able to go out on a limb and start my company is worth being proud of. Also, to know that my virtual baking experiences can bring joy during these unprecedented times is beyond anything I could have imagined. What sets Queen of Flavor apart is our ability to be able to connect to a diverse audience by genuinely being ourselves, humble, and of course, smiling.
Let’s touch on your thoughts about our city – what do you like the most and least?
I absolutely love the food here! Currently, I live in Downtown Long Beach where the options are endless. Since I am fairly new here, I tend to order out just so I can try all of the yumminess this city has to offer. However, every Friday, I do walk to the farmers market to get my eggs and produce for my weekly meals.
My least favorite part is what appears to be a lack of additional support for homeless families and individuals. I wish there was more that could be done by the city. To combat the increase rise of homelessness challenges within LA and the surrounding areas will not end overnight especially during a pandemic. However, I do believe as residents we can contribute within our own communities by consistently volunteering and becoming mentors to children and the youth.
Contact Info:
- Website: lasheedaperry.com and queenofflavor.com
- Phone: 2679743386
- Email: hello@lasheedaperry.com
- Instagram: https://www.instagram.com/misschefsmileypants/
Image Credit:
Latifah Abdur
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