Today we’d like to introduce you to Sherman Gregory.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Growing up on the South-side (South Park) of Houston did not expose me to a diverse cultural setting as exist in most communities today as I recall. In my neck of the woods the population was predominantly Black (African Americans). I attended public schools in the surrounding area, with my start at Bellfort Academy, onto Mading Elementary, Albert Thomas Middle School and Ross Shaw Sterling Sr. High.
While attending Sterling High, I was faced with many challenges as most teens are. I wanted to be in the know, wanted and did skip classes. I can recall one incident where the Principal scheduled a conference with my mother due to absences from a few classes… not all but a few! One thing I remember for certain is my mother had this thing where, “If I have to leave my job to come up to that school, it will not be pretty.” So of course I was nervous and anxious as to my mother’s visitation to the school. During that conference, I can recall precisely what the Principal said to my mother and has resonated with me to date. She told my mother and I quote, “I think you should consider placing him in a GED program so that he can at least have something to fall back on.” Now, I had the type of mother who did not hold back as to what she felt and especially when it bothered her. My mother was taken aback as well as myself, and she was livid.
My mother’s response was, “How dare you suggest/recommend a GED for my child…I do not accept those in my household, and I’m sure as an Educator/Principal you would NOT in yours.” My mother asked me to leave the office and I’m not sure how that worked out for the Principal. Well in short, I had to take some Summer courses to receive my diploma. I was punished for the Summer and got my butt tore up prior to starting Summer school. I knew in that moment that I had to make some changes. Change my way of thinking as well as push harder to strive for excellence. I felt horrible that I embarrassed my mother and shamed myself. My mother was a single hard working woman. Growing up, my mama did the best that any single mother could do for my siblings and I. In a matter of fact, I think she did exceptional! We had all of our needs met and some of our wants. My mother has always put her kids first. Needless to say, I finish my high school diploma with a 3.3 g.p.a and went onto higher education at Texas Southern University. Young adult life had its’ challenges, but I don’t live there anymore.
Fast Forward: The Millennium – I applied and landed a job in corporate America. I have quite an interesting and diverse background in my professional life. I have spent 20 plus years working in the following positions as a Logistics Manager, Client Liaison Rep, PIC (Person In Charge) offshore, Senior Tech Coordinator, and an Office Manager. Spending most of my career in the Oil and Gas Sector. During this time, Universities and Colleges made it quite easy for “working” professionals to go back to college, this is something that I’d always wanted to do. And now there was no excuse to get it done. I rebooted my journey for higher ED where I started and completed my AS (Associates Degree) in Business Management from H.C.C.S. (Houston Community College Systems). I kept striving and went onto complete my BA program with Roosevelt University where I earned my undergraduate degree in Business Management. Oh, it did not stop there!! I wanted more and I heard that voice saying to my mother and I “you should consider a GED program” I worked my &%$ off to attain my MS in Business with emphasis on Organizational Leadership; from one of the best Business Schools in the country. Graduating with my MS from Quinnipiac University, I was ecstatic and proud of my accomplishments in five years. Not only did I attain my Grad Degree, I was so proud to attend my graduation in Connecticut, where I finished with a 4.0 GPA. All while working a full-time job.
The Confusion: While working as a Senior Tech Coordinator for ABS (American Bureau of Shipping), I was approached with an opportunity to “work” for someone that I was once was truly closed with. I told them the next job I take on will be my own business. I also mentioned that “I can partner” with you all but I will not work for anyone else after this stint with ABS. A couple of weeks passed, and I was approached once again with an offer to “Partner” with G.H.C.S. (Garden Healthcare Services Corporation) as the Chief Operations Officers and Partner. I was a partner with this organization for six (6 years). One day, I received a box on my front porch and a letter from a courier stating – in short that my services were no longer needed (02/2018). Now, owning 24.5 % of the business per the Articles of Corporation, I was stunned and taken aback once again. My mother passed (03/2015) during my time with G.H.C.S., I was struggling hard, and trying to adjust to life without her being here with us. I had the hardest time understanding and still struggle with understanding how GOD will put this much pain on me. However, he says in his word “I will not put more on you than you can bear.” I have been mad… wanted to crawl under a rock and dissolve due to the loss of my mother. I felt as if I had no one to talk to about this unfortunate situation that I was faced with, however, this entire time of darkness there was light. I realized very soon that I was being removed from that place to take on my true purpose of being on this earth.
The Launch: After dealing with so many heartaches, closed doors, not believing totally in my strengths, I was reminded of this cliche which states “When one door closes, wait in the hallway!” So, I waited!! I applied for jobs, went on several interviews, was called back for second interviews, and one day I thought and thought some more…You can cook! You can feed the soul! Not completely ready and thinking that I could tap into one of my many gifts from a higher power… it was time!
Background: I would cook for people/clients here and there. Prepared cuisine items for weddings, private parties, celebrations, etc. But never thought at that juncture that I would be ready to take this on. Someone really close and dear to me said “Why don’t you go full-time with your Catering Business?” I was frightened by the sound of this asking. I was fearful of the thoughts of failure, but knew enough and believed enough in my strengths to challenge myself with this huge undertaking. At this point, I had been catering for seven (7) years but was not completely sure of taking this on full-time. The Cuisine business can be frightening, cut-throat, challenging and all the other negative connotations that falls under this industry, at least in my head this is what I thought. Then I asked myself, don’t most businesses, corporations, LLC’s have the same challenges, just on someone else’s watch!? Hmmm… I outlined my plan of actions, reached out to a few connects, created my social media page and began to prepare and deliver lunches to people who believed in my craft, as well as others who were interested and still are in all that we offer.
This journey of FAITH took off like wildflowers. I have been fortunate enough to serve the Greater Houston area as well as busy professionals weekly with prepared cuisines as a “POP-UP” restaurant. I have not only been able to provide lunches weekly, I have been just as fortunate to service the Mayor of the City of Houston (Mayor Sylvester Turner) for his surprise birthday celebration, as well as our Chief of Police Art Acevedo’s, Annual Thanksgiving Luncheon. The She’s Happy Foundation (She’s Happy Hair) Breast Cancer Brunch and Survivor’s Annual Day. The Coronation of Mr. & Miss Texas Southern University Reception… just to name a few!
I have been so blessed to have stepped out on faith and followed God’s divined plan for my life. I am beyond grateful and humbled that I am able to feed the soul. I am just as grateful to have been approached by Investors, some of Houston’s’ elites from all walks of life asking, “What’s next for you in regards to the cuisine business.” I am now seeking a location to call home. Seeking brick and mortar is not an easy undertaking. There’s so much that goes into planning processes, making sure that you are in a target location where there’s a need for what you’re providing. To ensure that your clientele will have the best in fine dining and cuisine choices. To ensure that you have afforded your guest an experience and not just a visitation. Overhead, staffing, the list goes on and on! This list is just a few of business planning modules that I want to implement, prior to opening a location.
It’s my hope that you will see our storefront in 2020 in a location near you.
Has it been a smooth road?
It has not been smooth at all. Anything worth having is worth fighting for. As I expressed in the prior segment, I had to fight to gather me again. To know my worth and challenge my inner beliefs and gifts and to bring them to the forefront ensuring that the rest of my time on the face of the earth NO ONE will ever be able to drop a box off and or send a letter of release to me again.
So let’s switch gears a bit and go into the Sheriff’s Cuisine Houston story. Tell us more about the business.
Sheriff’s Cuisine Houston Catering & soon to be RESTAURANT is a cuisine service that provides full catering and pop-up services throughout the Greater Houston area. COMING SOON!!! Will be a full-service restaurant added to the list of services that Sheriff’s Cuisine offer. The restaurant will feature a full menu to compliment moderately priced brunch items, lunch and dinner items. We are currently staffed with approximately twelve Food Handlers and myself where we provide lunch items for busy professionals as well as other patrons in the Houston area. Serving lunch items three – four times a week, between the hours of 10:45 AM – 2:00 PM.
We provide a full catering experience catered and design to fit our clients’ needs. There’s not an event too small for us nor is there one to large that we have not been able to take on. We ensure that we are tackling and tending to our client’s details, their vision while preparing cuisines that are feeding the soul.
The soulful – Creole inspired spices used on our menu items, is to pay homage and honor to our ancestors that left their mark in my family’s history. We use fresh quality products in our home-cooked cuisine dishes and other creative specialty items. Our items are southern casual family-style dishes, to include but not all-inclusive: The infamous Jambalaya Pasta, Our Cajun Meatballs, Mama’s Taco Pie, Cajun Blackened Chicken, Meat Lasagna, Veggie Lasagna, Dirty Rice, Southern Green Beans, Bourbon Mashed Potatoes, seafood plates/dishes, specialty salads, etc.
Homemade desserts: Mudear Bread Pudding, Big Mama’s Butter Cream Bundt Cake, Mama Reba’s Italian Cream Cheese Cake, MAW MAWS Double Chocolate Cake, Aunt Tee German Chocolate Cake, Auntie Strawberry Cake and other items to compliment the creole inspired flair.
I am most proud when my clients are completely satisfied with the service(s) that we provide. And humbled when I am afforded the opportunity to rub elbows and feed the souls of individuals who I may not have ever met, had I not stepped out on FAITH; and allowed GOD to be GOD. It really humbles me when I am asked “where are you located.” When are you opening a restaurant?” “How long have you been cooking.” “This is the best pasta I’ve ever had.” Just to name a few of the many comments received from my clients. I am proud to know that my mother is proud. After all the challenges I/we have faced and knowing that I have finally listened to her voice softly whispering to me “You can be whoever you want to be, and can do whatever you want to do. If you put your mind to it.” It just warms my soul knowing that I got it right this time! Thanks Mama….
I would like to think that the services we provide to our clients are truly customized to their liking. Most clients have a vision of what they want and how they want, whereas others clients are oblivious to the thought of planning an event, how much food is needed to cover an event, guest count, etc. Well, we take our time to ensure that we have quality presentation of our business to the client. How we communicate who we are and what we do. How we live up to the promises we make in advertisement to include branding which attracts continual client usage.
How do you think the industry will change over the next decade?
We are in search for brick and mortar in an effort to solidify the sole purpose of what I love to do. I can’t stress enough how important it is for me to ensure that my client’s needs are met and I have fed the soul. In the very near future, it’s my hope that the first location will be successful enough to expand into a Corporation or an LLC. I would love to operate a chain of restaurants and look forward to the soft opening of the first location which will open doors of the next chapter for Sheriff’s Cuisine Houston.
Contact Info:
- Phone: 8324758901
- Email: sheriffscatering8@gmail.com
- Facebook: @Sheriff’s Cuisine Houston
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