Raw & UnKut Magazine Volume 1 | Page 30

So when did you f al l in l ove wit h cooking? I fell in love with cooking at about 7-8 years of age when asked to do a cooking project at school. I've always seen and helped my Mom in the kitchen so it was an easy choice. Is t here anyone who has inspired your passion? Hazel Oxley-Jackson Are you at a pl ace where you f eel comf ort abl e or is t here more you f eel you can l earn f rom your craf t or put int o your craf t ? My Mom, Grandma and Ms. Alexander. (3rd grade teacher). I started off making breakfast for myself and moved forward from that Point. How has becoming a cat erer changed your l if e? I can always learn more. Anyone that knows they know everything knows nothing. I am always looking for new recipes and new ways to put a spin on an old favorite. It has changed my life tremendously because it gives me a purpose that I can use in every aspect of my life. I love that people depend and look forward to my Cooking Daily. That's a wonderful feeling and a Privilege. How does Oakl and or t he Bay Area inf l uence your t al ent ? Do you f ind yoursel f doing t his f orever? The Bay Area is where I call home but being a southern girl in this city makes me want to bring that southern side to the bay. Every nationality loves southern food and there aren't that many places that provide what I offer. That is what motivates my craft. What pl ans do you have f or t he f ut ure, is branding your business an opt ion? I absolutely would love to make my Business a household name. I want to have a restaurant that exhibits my Craft. Would love to have a few around the Bay that doesn't have what I provide. What is your special t y dish? Being a true southern belle, my specialty dish would be Smothered Chicken / Steak and Pan Gravy over Steamed Rice / Potatoes, Country Collard Greens, Candied Yams and Buttermilk Cornbread. I absolutely find myself doing this for the rest of my life because it's a passion. Passion is when you'll do it for free if you had the opportunity Many peopl e don?t usual l y f ol l ow t heir dreams, what keeps you going? What keeps me going is knowing that I have more to give to my craft. The food industry is always evolving and there are always new things that I can subscribe to. My daughter thinks that I'm the best Chef in the world and that's what I strive to be in the public eye as well. What ?s raw t al ent t o you? Raw talent is when you don't have to try hard to do a particular project, it just comes little easier for you than others. Natural versus Natured .