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Conversations with Shalia Coburn

Today we’d like to introduce you to Shalia Coburn. Them and their team share their story with us below:

As early as she can remember Chef Shalia Coburn was in the kitchen creating food with love. She always had a natural talent for cooking. A native of Tucson, Arizona and Atlanta, Georgia Shalia discovered her calling to food while working as a flight attendant for Delta Airlines. During her travels abroad she found herself in Barcelona, Spain on a private culinary tour. Little did she know that tour would serve as the symbolism she needed to move forward with pursuing a career as a professional chef.

In 2013, she enrolled in the renowned L’ Académie de Cuisine in Gaithersburg, Maryland and embraced her new career journey with immense passion. She completed her apprenticeship at the Michelin Star Award-winning restaurant, Blue Duck Tavern in Washington, DC. Upon graduation, Shalia worked for various luxury hotel brands such as The W Hotel and Kimpton Hotels. In recent years, Shalia has worked as an Executive Chef in the corporate dining sector managing the service of various Fortune 500 companies’ food programs and events. Her food is elegant, flavorful, and full of fresh, seasonal ingredients. She uses the plate as her canvas to display her artistic approach to each meal.

Chef B formerly Chef Bernard LLC was created in 2007 by Chef Bernard Henry. He is from Alsace-Lorraine, France, and a former graduate of L’Académie de Cuisine.

In early 2020, Chef Bernard sold his business to Shalia after mentoring her for the last eight years. Shalia trained with Bernard on recipe development and execution while customizing food to her client’s taste. Customer retention and providing outstanding service is Shalia’s priority and she is dedicated to serving delicious food made with love and passion!

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Being a female in the culinary world is hard, however, I have found that standing my ground and believing in my talents has been the key to my success. I remember my last position in the corporate catering world was probably my most challenging. Not because the actual job was hard but because of the way I was treated by my peers. One of my last days working there, I remember my boss writing me up and telling me I was basically a horrible chef. I can remember going home and feeling lost and defeated but I had to remember what my accomplishments were while I was there. Once I focused my energy on that, I took the power away from those who were actually threatened by my talents. The best decision I have ever made was to leave the corporate chef world to purchase a business from my former mentor so that no one could ever tell me that I am not good enough.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
March 21 Chef of the Month Food and Beverage Magazine

Oct. 18 Issue of Potomac Lifestyle Magazine

Rated Top 15 Caterers on Yelp for DC and Bethesda

Rated Top 10 for Meal Delivery Services in DC area

I specialize in servicing the DMV area weekly meal delivery services. I offer a new menu 49 weeks out of the year. Our meals are prepared with a farm to table approach. We are proud to partner with some of the area’s best purveyors such as Baldor, ProFish, Wegmans and the Amish. We are happy to service a radius within 30 miles of Washington DC.

What makes you happy?
Cooking is my happy place. The reason I became a chef is because I loved how I could make people feel by preparing food made with love. My mission is to change the idea that healthy food is not flavorful and delicious. I do this each week with my weekly meal prep program. My customers are able to enjoy food from around the world that’s is prepared with great care and passion. This is what drives me and this is what makes me internally happy. Touching lives one beautifully prepared meal at a time.

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