Today we’d like to introduce you to Jahbri E. Merritt.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started cooking in the kitchen by helping my grandmother and mother during their cake business in the early 2000s upon moving here. Slowly but surely, my curiosity grew more and more as I played with ingredients and tried more recipes. I worked several food jobs from fast food to high profile restaurants. From Wendys to The Lexington and even smaller staples such as Keys Cafe, I learned techniques, and different styles from all walks of life. I always gravitated to my own recipes and niches by playing with food at my job. I was attempting to cross tradition with a modern day wow factor at every turn.
Fast forward to today, I work for a great nonprofit organization called Involve MN. Preparing scratch meals for thousands of homeless daily and preparing my food business at night. ChefwitdaLeft is my nickname because I was always poked fun at for cooking while being left-handed. I now understand the new concept of a whole meal in one bowl, or in my case a pie. Thus, my pot pies were born with massive flavor and personality. Through major adversity, poverty, health scares, homelessness and anxiety I pushed through to hone my craft of a delicious pot pie that warms the soul and flirts with your taste buds! My current dream is to get a small food truck and get my line of pot pies in grocery stores in the freezer aisle!
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?
It has not been a smooth road. I face constant challenges. Doing this alone, revamping my business 3 times because of failed business partnerships, and using my own money constantly to fund my business with no savings or grants. With barely a support system or people to network with I powered through with a product I believe in so much, because people should have options to choose from great food options without sacrificing flavor.
Can you tell our readers more about what you do and what you think sets you apart from others?
I work at a nonprofit organization called Involve MN currently with previous students from St. Paul College.
I specialize in sauces, modern twist on classic dishes, flavor profiles and southern food.
I’m known for my comfort food.
I am most proud of my completion of obtaining my Associate’s Degree in Culinary from SPC. I juggled A LOT those 2 years.
What sets me apart is my unorthodox styles, and recipes combos that leave others constantly craving for more.
We’d love to hear about any fond memories you have from when you were growing up?
My favorite childhood memory is when I was able to hang out with my Dad on the weekends and go to work with him.
Pricing:
- Pot Pies are $10 or 2 for $15
- Cakes $7 or 2 for $12
- Pies are $7 or 2 for $12
- Spiced Hibiscus Tea $2
Contact Info:
- Email: [email protected]
- Instagram: @ChefwitdaLeft_LLC
- Facebook: @ChefwitdaLeft Kitchen LLC
Image Credits
Jahbri Merritt
@TheBlackMarketMPLS
@ChefwitdaLeftKitchenLLC
