Today we’d like to introduce you to Brianna Chase.
Hi Brianna, so excited to have you with us today. What can you tell us about your story?
My first real experience with cooking started when I was living at home with my dad. I was around fourteen or fifteen, and he’d teach me little things here and there—not full recipes, just the basics. Honestly, he was more focused on food safety than anything else. If I was going to experiment in the kitchen, he wanted to make sure I didn’t get him sick.
I’d also watch my stepmother cook sometimes, but she spent a lot of time working, so those moments didn’t happen often. Still, between both of them and the internet, I learned just enough to start volunteering to cook for the house. I’m sure those first meals weren’t great, and I definitely burned a lot along the way. I even burned a cup of noodles once—that smell took forever to get rid of, but that’s another story for another day. After a bunch of trial and error, I realized I actually liked cooking—and I wanted to get better.
I never thought I’d end up where I am today, feeding almost a hundred people a week. But looking back, I should’ve known cooking would always be a part of me, because of how I felt in the kitchen and how I lingered to watch reactions when I was done.
My dad was the type to eat in his room while watching a show or football, so I’d sit outside his door in the dining room and wait for him to finish. I already knew what he thought before he even said anything. If his plate was covered or folded in half, that was NOT a good sign. He raised me alone for most of my life, so of course I wanted his approval.
It wasn’t until years later—my junior year of college—that I realized that when it came to my cooking, I’d been looking for that same approval from everyone. I used to cook for my roommates often—sometimes just because I wanted to, and a lot of times by request, which told me they obviously liked it.
When the pandemic happened, I was working at a pet supply store as a cashier. I remember when it first started, everyone ran around frantic trying to find toiletries and stock up. It felt like the end of the world, which me and my roommates were definitely not prepared for. I hesitantly asked my boss if I could go to the grocery store in the same shopping center where I worked to grab a couple of things for my house. Although I was hesitant to ask, I didn’t really think he would tell me no. I’ve always had a slight issue with the whole chain of command thing, so I was already thinking about ways to quit my job. That was the icing on the cake. I wasn’t going to be underprepared for whatever was about to happen just because my boss told me no. So I walked out, and I never looked back.
You would think I’d be more concerned with how I was going to make money than toilet paper, but at the time it felt right. What happened to work in my favor was that during the pandemic, everything closed down—specifically all of the food places. I figured if I could feed my roommates and they liked it, maybe I could start selling plates to make a couple of dollars. I started with people I went to school with, making a couple of plates here and there—just enough to get by. The thing about selling food is, it takes money to make money, and grocery store prices are no joke!
What really helped me get ahead and take off was this little thing going around on social media—a Cash App circle. Everyone gets a turn in the middle, and people each send $100. My name finally made it to the middle; everyone sent their money, and I now had $700, which at the time felt like a lot. All I had in my mind was that I needed to find a way to make it multiply. I was able to buy some higher-end food items like steak and crab meat. People started hearing about my food through word of mouth. Next thing you know, I doubled my $700 and just kept going. I was in the kitchen for hours, and I didn’t have anybody helping me. It was a one-woman show—Little Miss Independent—that’s how I’ve always been, never one to really ask for help. There were days I started in the kitchen at 6 AM and didn’t get home until 1 AM because not only was I cooking, I was also doing all of my deliveries on my own.
Thankfully, I’ve always loved being in the kitchen, and it showed through my food. Even once things reopened, people were still shopping with me.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It wasn’t until 2023 when I hit a major obstacle in my life. I had a really bad hand injury. I tore tendons, arteries, and ligaments in my left hand. I had put my hand in front of a knife to protect a friend. I am grateful to have possibly saved her life; however, it came at a great cost. For the first time, Little Miss Independent needed to ask for help. I don’t just mean help in the kitchen—I needed help everywhere. This was by far the most difficult part of my life, not even necessarily because of the pain from the injury, but because the thing I was most passionate about had to be put on hold.
I was going to therapy three times a week, which didn’t leave much time for me to be in the kitchen. And even if I could, there wasn’t much I could do in there with one hand. I was in a cast until my wound healed, and when it finally did, my fingers basically got stuck at a right angle. I couldn’t put gloves on, hold a pan, or cut yams—I felt useless.
After almost a year off, I finally returned to the kitchen with the help of some of my friends. They quite literally were my left hand—they would help me plate food, prep, grocery shop, and a lot of other things. They kept my dream and my vision alive, and for that, I’m forever grateful.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My work is a reflection of resilience, growth, and passion. Nearly three years after my hand injury, I’ve fully returned to the kitchen. My fingers don’t straighten completely, but I’ve adapted so well that it doesn’t slow me down at all. Today, my work extends beyond cooking—I’ve leaned into creating content, sharing behind-the-scenes moments, tips, and recipes for people who love food the way I do. In the past nine months, that dedication has helped me grow my business Instagram to over 130,000 followers.
People often ask how I built a following and how I continue to sell out, and my answer is simple: people will only believe in you and your business as much as you believe in yourself. When they see you consistently showing up, they’ll show up for you too.
My work continues to evolve as I do. I’ve rebranded multiple times because my business grows with me, but two things never change—the quality of my food and the love I put into it. I’m ServSafe certified, I sell platters twice a week, and I take catering orders, all while working toward opening my own brick-and-mortar location, hopefully in 2026.
No matter what challenges I face, my work always brings me back to the kitchen—exactly where I belong.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
To see content and daily menus follow me on Instagram @thechasespace_ on TikTok @thechasespace and for all catering inquiries I can be reached at chasescuisine@gmail.com.
Contact Info:
- Instagram: https://www.instagram.com/thechasespace_
- Youtube: https://youtube.com/@theechasespace
