Today we’d like to introduce you to Clarissa Brown
Hi Clarissa, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My name is Clarissa Brown. I was born in Monterrey, California and raised in Baltimore, Maryland. I’m currently a student at the Culinary Institute of Lenôtre. A french International school in Houston, Texas. I am working towards my Associates Degree which includes an amazing Internship opportunity to Study in Paris. When I am not in school, I am a full time parent to four children. My journey to become a Pastry Chef started in 2013, When I attended Anne Arundel Community College with a focus of American Baking and Pastry.
In 2020, My family moved to Houston, Texas during the Pandemic for a fresh start. Maryland was never the easiest place to live, but I always tried to make the best of my situation. At a very young age, I began baking and creating delicious pastries, however I became even more passionate when I graduated high school. I got a job at Edible Arrangements as a Fruit Expert. I was tasked with making a variety of arrangements such as a Strawberry Banana Box, Chocolate strawberry box, and Mixed fruit assortments. I really enjoyed seeing customer’s expression when they ate the desserts I created. It brings me joy to know that, I am making something that people want more of.
After my time with Edible Arrangements, I found myself working a couple bakeries applying the new techniques I learned to my baking. When I turned 21, I became a Chocolatier at Godiva Chocolatier where I remained for 5 years until we closed our doors due to the pandemic. As I reflect on my time working at Godiva, I can honestly say I truly miss making a wide array of treats such as: Chocolate Barks, Truffles, Berry Cups, Peanut Butter Cups, Strawberry Banana Kabobs and more.
Spending time in the kitchen, working at various pastry companies, and Cafe Natalie Catering continuously learning new skills have all contributed to my development as a chef. As a mother and a chef my goal is to inspire the next generation including my own children to never give up no matter how hard life maybe. You have the power to change your situation at any time. There’s nothing wrong with leaving your hometown and putting your future first because you are valuable to this world.
Upon Graduation, I intend to open my own store. My business will feature a dedicated area for classes, accommodating both adults and children. I will also have a party room for private events and a storefront for customers who wish to purchase. I knew I wanted to have an area dedicated to teach when I taught my first dipping class at Michael’s in 2019.
I offer Private One on One classes, if you wish to sign up you can contact me via email to learn more information (Cjatcatering@gmail.com) or my business instagram (Cjzat_catering).
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?
Navigating a challenging environment while growing up was not easy. Many around me, having abandoned their own dreams, were not supportive of my success. It seemed people were afraid of going after their dreams and creating success for themselves. I had to learn to view constructive criticism and tough love not as attacks but as indications that others wanted the best for me. Their “no’s” became my motivation. I am determined to improve myself and, despite the difficulties, I have worked hard mentally. My faith in God sustains me, reminding me that I am here for a purpose. Ultimately, I realized that the only obstacle in my path was myself, and I believe I can achieve anything I set my mind to.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a Pastry Chef. I am known for making chocolate covered desserts. I specialize in Chocolate Lollipops, Meringues, Mousse Cakes, Chocolate strawberries, Fruit kabobs, Chocolate barks, and Making cake decorations. I am proud of the mousse and ice cream cakes I have learned to make.
I believe what sets me apart from others is my ability to always stay positive and constantly learning and trying new things. For most people, they settle at the basics, but the Pastry world is constantly evolving, and there are new desserts coming out every single day. I like to stay up on the latest that’s happening. I may not implement all of the new trends I see, but if it helps make my life easier and if it helps me with creating something faster I will implement it into my recipes.
I am constantly learning and observing my environment, which allows me to quickly help out my fellow chefs, and students when needed. At the end of the day working in this industry is all about teamwork and being there to support one another and that is what I want to show the world.
What makes you happy?
As a Mom and a Full-time student my self care days are what makes me happy. I buy myself flowers, go to the museum, listen to jazz music, take long walks with nature, I get my nails done and watch a movie.
Hobby wise, I enjoy many things such as racing dirt bikes, bowling, arts & crafts, and painting. I like to get out of my element and try things I’ve never done before. I’m always ready for an adventure. I never want to be complacent.
Pricing:
- Chocolate bark $12
- Flavored marshmallows $18 a dozen
- Chocolate strawberries $32 a dozen
- Basic chocolate covered Oreos $20 a dozen
- Chocolate lollipops $16 a dozen
Contact Info:
- Instagram: https://www.instagram.com/cjzat_catering?igsh=YnJpbGszajFrNTl1
- Facebook: https://m.facebook.com/profile.php?id=100066812550142&mibextid=LQQJ4d
- Twitter: https://x.com/Cjzatcatering
- Youtube: @clarissajordyanavaneeandta9253
- Other: https://linktr.ee/cjzatcatering
