Today we’d like to introduce you to Mosiah Brooks.
Hi Mosiah , please kick things off for us with an introduction to yourself and your story.
At a young age I was in the kitchen chopping vegetables with my great great grandmother in the Bronx and my grandma would teach me how to bake in Queens. I really needed a way to make money in high school so I started selling cupcakes. I spent alot of time in school so I would bake the night before and sell them through the day. I started traveling just to sell cupcakes and food. The event kept getting bigger and better. My first ever commercial kitchen was connected to a restaurant in my high school. I was cooking and baking in a scratch kitchen, Making whatever I could. I became a Sous Chef in High School. Creating Menus, Recipe Development, Shopping, Serving, and even get my ServSafe Manager Certification. With the American Culinary Federation Internship I was able to learn all culinary fundamentals before moving to Arizona and working on the line. Quickly it has turned to 8 years in the industry. Graduating from the Culinary Institute of America. Working big catering events of 500+. Working with some of the biggest chefs in the industry like Tobias Dorzon, Melba Wilson, Mashama Bailey, Greg Gordon, Kwame Onuwachi, Roshara Sanders, Serigyne Mbaye, Nyesha Arrington, Charlie Mitchell, Carla Hall and More. Even cooking for Thomas Keller. Most recently I’ve been able to utilize fine dining front of house experiences, bartending and my wine and food pairing knowledge to cater to a wider range of guests. I’ve decided to put my all my efforts into my private chef services and currently collaborating with FloHOM to bring only the best experiences to all guests and enhance their stay. I travel through the DMV area to create unforgettable experiences.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The road has not necessarily been smooth, honestly there were many challenges. The first time trying to start a business and sell my cupcakes I put the little money I had into buying supplies and before I even got to school they were all messed up. I cried and I wanted to give up. I’ve learned many things about business since starting my own, taking classes, practicing finance, and getting my Business Administration Degree. Culinary school was a rollercoaster of non stop stress and a lot of anxiety. I was always traveling and living in different states so it’s always been harder for me to stay at a job for a long time. Juggling work and business was something I had to do in order to support myself.
We’ve been impressed with KingzKitchenn, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I’ve decided to put my all my efforts into my private chef services and currently collaborating with FloHOM to bring only the best experiences to all guests and enhance their stay. I travel through the DMV area to create unforgettable experiences. Since partnering with FloHOM i have been cooking on floating homes more often, doing private dinners for Birthdays, Anniversaries, Proposals, Surprises, and Date Nights. Every Chef Mo Experience will include a full menu, sides, dessert, mocktails, full set up and full clean up. I do as much or as little decorating as they choose. I focus on making whatever the guest wants while adding flair through quality, fresh ingredients and new techniques I’ve learned along the way. I would love to continue with working with more brands and hopefully be featured on tv as well.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
My advice as a chef who is starting out would be to focus on your path. My passion led me to be different states, different countries, different cultures. Everyone has a different journey. I will say I needed culinary school because I did not know about Michelin stars and fine dining. These places seemed so unattainable to me growing up. All my family was able to cook so there was really no need to hire a chef. Seeing all the pride and excitement my clients feel when they are able to say they have had a private chef or being surprised with with own space just for them it makes me feel like all the years I’ve spent cooking is worth it. You should go in the direction best suits you, what makes you feel most satisfied. I would just say to continue to do what you can with what you have. Open yourself up to explore new possibilities and take risks.
Pricing:
- The minimum for the private dining experience for 2 aboard the FloHOM is 650 and includes your menu with sides, cupcakes, mocktails, full set up, and clean up. You choose what you want to eat.
- The minimum for the private dining experience to travel to a home, venue, or airbnb is 1,000 for 10 people. Including a full course meal, with choice of sides, drinks, and dessert.
Contact Info:
- Website: https://kingzkitchennllc.godaddysites.com/
- Instagram: https://www.instagram.com/kingzkitchenn?igsh=c2Y4bXQ5a2R4Zndm&utm_source=qr
- Other: https://www.instagram.com/kingzkitchenn?igsh=c2Y4bXQ5a2R4Zndm&utm_source=qr
