Chef Derrick: Can you share a pivotal moment from your upbringing or early career that significantly influenced your professional path?
Chef Liesha: My parents. I grew up watching both parents do their thing in the kitchen. My mom makes really good comfort foods and taught me to always have something green on the plate. My dad is the dessert and grill man. He can make anything and he enjoys playing with new flavors. That is where I get my curiosity for flavor from. I grew up watching PBS cooking shows and trying to emulate the chefs at home.
Chef Derrick: As a woman of color in your field, what unique challenges have you faced, and how have you navigated them?
Chef Liesha: One major challenge I have dealt with is the limited perceptions of Black culinary artists. People assume that a Black female chef only prepares soul food and that could not be farther from the truth. I know so many Black chefs who prepare a variety of cuisines that highlight their versatility in the kitchen. We are often told that we have to pick fine dining and abandon our roots OR we go with our roots and abandon the hope of being taken seriously in the industry. I am happy to see that is becoming less frequent as more visibility has been given to us and the work that we do.
Chef Derrick: Who are the women of color who have inspired you, and in what ways have they impacted your journey?
Chef Liesha: B. Smith is a great inspiration to me. She built an empire in a way that was true to culture. I always felt like she was our Martha Stewart. If I am being real, most of my inspiration comes from my chef friends who are on the grind daily doing what they do without a camera following them. I had the pleasure of meeting so many great chefs and women in food in general and they keep me reaching for my goals. Several are continuing to learn new skills while they work, build families and support their community. That helps me to stay on track with my goals as well. Some of my favorite chefs to watch are: @cheftyehall, @zaddysvegankitchen, @bitcheslovetoeatnyc, @roundmidnightdinner, @chefnatalieromero, @adjoakittoe, @samarasoutherncreations, @chefdeecreations, @gerineus
Chef Derrick: How would you describe your leadership style, and how has it evolved throughout your career?
Chef Liesha: My leadership style is eclectic. I am a Navy veteran so l like structure, but I also like to give people the opportunity to find their own way. I consider myself a mentor more than anything. I can guide and assist but I can also grab your neck when you need that.
Chef Derrick: What advice would you offer to young women of color aspiring to enter your profession?
Chef Liesha: Never stop learning. Even after culinary school. Take all the classes, stay in your kitchen. Find inspiration online. Study different cuisines. Get a mentor, someone who can keep you excited about this work and hold your hand when it gets rough. Never forget who you are and where you come from. Your culture, heritage, lineage is your ticket to success. Never abandon it.
Chef Derrick: How does your cultural heritage influence your cooking style and the dishes you create?
Chef Leisha: My inspiration comes from my family, living in California and my excitement to try new things. Black food is often painted with such a broad stroke but my style of cooking is different from a southern Black chef or a New York based chef. California has fresh produce all year, and our immigrant population influences my palate as well. We have a large Vietnamese, Chinese, and Salvadoran population in Northern California that influences many of my dishes. Some will find my use of cilantro hella ridiculous and my need to add a side of avocado to everything bothersome. I just love bold flavors. If it is not bold I do not want it.
Chef Derrick: What changes or advancements would you like to see in your industry to better support women of color?
Chef Leisha: I want to see an industry that doesn’t view women as a liability, one where women can be full participants in every aspect of the industry without sacrificing their non-work related goals. I was us to normalize our work as only a part of ourselves, not our full identity. I want to see more professional women with their families, their communities, enjoying the fruit of their labor instead of glamorizing the labor. I want to see a future where every woman can bring her fullness, creativity and power to everything she does with joy.
Chef Derrick is the owner and Head Chef at Well Kept Services, a boutique catering company in South Florida.
As a chef, Derrick is energetic, fun, and passionate. He is a proud member of the 2023 James Bead Legacy Cohort and has worked at top kitchens in Orlando such as LUMA, Luke’s & The Osprey.
Our mission at Well Kept Catering is to create an experience with every dish. Please consider us for your next private event, celebration, or intimate dinner gathering 
Reach out to us online: https://www.thewellkeptchef.com/
We looking forward to cooking for you!
– Chef Derrick Lewis
Chef Derrick: Can you share a pivotal moment from your upbringing or early career that significantly influenced your professional path? Charity: Student Government. I ran
Chef Derrick: Can you share a pivotal moment from your upbringing or early career that significantly influenced your professional path? Liz: One of the most
Chef Derrick: Can you share a pivotal moment from your upbringing or early career that significantly influenced your professional path? Chef Liesha: My parents. I
Chef Derrick: Can you tell us about a Black figure in your life who inspired your culinary journey? Chef LaToya: My grandmother was my inspiration.
Chef Kwame Williams is a distinguished private chef serving high-end clients across the tri-state area. He previously held the position of Chef andPartner at Vital
Chef Derrick: Can you tell us about a Black or AA figure in your life who inspired your culinary journey? Kendra Anderson: My culinary journey
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