Today we’d like to introduce you to Marilyn Lindsey.
Marilyn, can you briefly walk us through your story – how you started and how you got to where you are today.
My journey started as a nine years old girl who was raised by a Single Mom. A few years prior to that, I lived with my grandmother and had the opportunity to learn how to garden and hunt. That experience I gained once I moved back home with my Mom after she had my sister allowed me to be a natural provider at an early age for my family.
At the age of 11, my sister and I somewhat were what you called “latchkey kids.” With me being the oldest, I was responsible for making sure my sister ate everyday while my mother worked to provide for us. Our days consisted of cereal and sandwiches. This became dull and old really quick. I would often fantasize about my Grandmother and my Aunts cooking. So I started experimenting with little things in the kitchen. The type of things that wouldn’t set the house on fire. Finally, I became brave enough to use frying oil, so I decided to call my Aunt and ask her how do I fry chicken. I’ll admit it was so salty it would run your pressure through the roof but I learned something that day. I saw the appreciate that my Mom had for me trying to take the burden off of her and coming home to a meal that created dialog.
As I got older and more involved in sports, most kids would go to McDonald’s after school and right before a game. I on the other hand, preferred to show off my skills that I had perfected over the years. So I would invite a few of my teammates over and would cook small bites for them. This passion spilled over to College. There I cooked for my roommate/suitemates. I never thought much of it. To me it was just like showing off. Never really even thought of myself as a cook.
I moved to Houston a few years after the birth of my son and worked as an Administrative Assistant and bartended on the weekend. That experience gained me access to some of the most elite NBA/WNBA, NFL, Music Entertainers, etc. With those newly acquired friendships, I was able to put my skills to work in the most perfectly designed home kitchens you could only dream of. Most of these people never cooked or set foot in a kitchen other than to get a bottle of water. To me it was such a waste of something so beautifully orchestrated. I’ve always had the gift of gab, so I talked my way into homes and kitchens I’ve only seen on television.
From there, I became host to weekly parties. I took care of the homes so well I was offered a few positions as a Personal Assistance for a couple of NBA Players. I would booked catering events and study their efforts. I was better than the services they were providing in my mind, so one day I took my shot. There was a non-profit luncheon that needed catering (I booked myself). Quickly came up with Silver Spoons Catering as the name of the business in case anyone asked or if I was an epic failure and has boosted my own ego. Needless to say, other clients would ask me for the caterer’s information. Now I gotta make something up. After a few months of this, finally one of my Clients asked me to book that caterer for a private dinner at his home. The gig was up. I showed up and started putting everything together and when asked what was I doing, I finally had to admit it had been me all those months.
He was in disbelief, although he knew I could cook. Finally, my Client was traded and I choose not to uproot my son and take him to another State. When asked what did I want in addition to my severance package, I said nothing. Thank you for everything. When I finally received my package, there was an envelope with a letter and it read, “I’m putting enough in here to get you through the Culinary School of your choice. Thank you for being more than a friend and Assistant. Promise me you will always make time to cook for me when you make it BIG.” My heart sank and it was then that I knew cooking had lead to wonderful people where we could chatter over amazing food. Opportunities to create and be the Picasso of plates.
I finished school and went on to use the relationships I had formed over the years to put me in the right places and at the right time. My desire to be the best at what I do has allowed me to compete and collab with Chefs in other States thanks to Social Media.
Since then, I branded my company from Silver Spoons Catering to LindseyCaters+Co, VitalKare Concierge Service, Black Pepper Bistro, Vintage Steakhouse and Seafood and our famous boneless Gumbo has been shipped nationwide (Swamp Water and YaYa).
Being a single parent has positioned me to be a Role Model to kids who need structure in their lives. My son DeMario has given me about 20 or so kids from High School to College to call my own. This has lead me to start my own non-profit LindseyCares+Co. in which we provide school supplies, uniforms and feed the less fortunate.
I am thankful to my growth, drive and determination to be a success in the making and God is not through with me yet. ~ Chef Lindsey
Great, 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?
The ride was undoubtedly rough. From walking and riding the bus everywhere I went. Taking my son to jobs and hiding him until the owners left because I couldn’t afford child care.
Just getting from point A to B was a struggle in itself. Let along having a six years to care for alone.
Alright – so let’s talk business. Tell us about LindseyCaters+Co – what should we know?
My Business has evolved many ways over the years. It started out as Silver Spoons Catering, then I opened my first Mom and Pop restaurant called Platinum Grill. From there, I branded myself to LindseyCaters+Co. I’ve been fortunate enough to put Black Pepper Bistro, VitalKare Concierge Service, Vintage Steakhouse and Seafood along with LindseyCares+Co all under this umbrella.
I am most know your French/Cajun Infusion.
What sets me apart from others is my ability to dare myself. The wow factor. To use a product in a dish that would make you say, “Wait a damn minute!” You did what!?
The release date of Diary of a White Plate is 10/10/20
Is there a characteristic or quality that you feel is essential to success?
I refuse to fail. Failure has never been an option. My willingness to continue to learn, to teach myself and applaud the success of others. To give credit where it is due.
Pricing:
- Private Chef Services vary and start at $200 for 4/hrs
Contact Info:
- Website: LindseyCatersCo.com
- Phone: 281-406-0798
- Email: LindseyCaters@gmail.com
- Instagram: iam_cheflindsey
- Facebook: https://www.facebook.com/LindseyCaters
- Twitter: https://twitter.com/LindseyCatersCo
Image Credit:
Don Elliott
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