Today we’d like to introduce you to Korita (Chef Re) King.
Hi Chef Re, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started my cooking journey when I was 5 years old with scrambling eggs. When I was about 7 or 8 I started frying chicken and pork chops. Got to 13 yrs old I cooked my 1st full Thanksgiving Dinner all by myself my mother got to relax and I was up all night. I say this because cooking has always been in me naturally. My mother said when I was a kid I didnt want to watch cartoons, I would change it to the cooking channel and watch that. With that being said I left my career a few years ago and started my own company Rei’s Kreations. I have a great love for food and flavors. As an adult I have traveled around the world tried different cuisines and cultures. What I enjoyed out there I bring home and put my spin on it. I felt that it was time to do what I love and that feeding the world through my love language and how I express myself the best. Food is a universal language.
We all face challenges, but looking back would you describe it as a relatively smooth road?
No it has not been a smooth road at all. There’s alot of up and downs. Getting people to take you serious or not take advantage of you. Getting scammed by marketers or mentors. Not getting paid in full for the work you put in. People wanting you to do alot of work for free. Walking away from people you thought was in your corner but serve no good for you. Making tough decisions when it comes to that. Loosing alot because you have a vision that no-one else sees. Its definitely hard marketing yourself for sure. People only go for who’s popular but overlook those that really are good and put in real work.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Im a private chef and caterer. I create menus and dining experiences. I am very versatile when it comes to cuisines. Southern, Soul, Cajun, Creole, Vegan, Vietnamese, Thai, Mediterranean, Latin flavors. I call myself “The Sauce Queen” because I make all my sauces, butter, pasta etc. I believe in quality not quantity. As of today I am most proud of catering my 1st wedding for 250 guest. It was an amazing experience. I have done private dinners from as little as two to 50 guest with a course dining experience. I have traveled as well from the Bay Area to Atlanta. What sets me apart from others is quality and service I provide to bring the best dining experience to my clients.
We’d love to hear about how you think about risk taking?
I always bet on myself. It’s a risk anytime I do a pop up, you may or may not sell out. Providing a free dining experience hoping to get clients from the work and effort I put in. All extra money that I have I always invest in more equipment to make my job better or present my cuisine presentation look appealing to the eyes of my clients.
Pricing:
- Private Dinners start at $500 for 2
- Meal Preps $15 to $18 per plate
- Catering $350 depending on cuisines
Contact Info:
- Instagram: https://www.instagram.com/koritachefre
- Facebook: https://www.facebook.com/share/1EeJjvmbo2/
- TikTok: https://www.tiktok.com/@chefre20
Image Credits
Food images from Eboni Persons @ebonibeecreationz IG
Chef self images from @themediablock on IG
