Meet Chelsea White

Today we’d like to introduce you to Chelsea White.

Hi Chelsea, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
How it started goes back over 10 years ago. After the loss of my great-grandmother (Ruby Lee Whaley-Bellinger), I found myself more interested in baking and cooking than ever. At the age of 13, I began to take notice of the techniques of cooking and baking.

Yes, I knew how to prepare simple breakfast choices like pancakes, bacon, and eggs. Lunch choices such as sandwiches or ramen noodles. And helped my mom sometimes in the kitchen with cleaning chicken for dinner or getting the pot going for vegetables while she prepared the dessert. She makes a mean strawberry cake!

Then I remembered, as we would go over to my great grandmother’s house, I would watch as she and my grand aunt (Angie Bellinger) would prepare breakfast, lunch, and dinner meals for our family when we came over to visit. It wasn’t just a few family members. It was normally about a dozen or more of us.

I was always left wondering how just a few ingredients would create such a desirable tasteful meal and treat. I was amazed and how in just a few hours there were food and dessert choices to choose from. It was as if we had our own mini buffet. Always a starch, vegetable, and dessert.

I love soul food! However, many of you know that when it comes to making soul food there weren’t many dessert options associated with it. Sure you had your banana pudding, peach cobbler, bread pudding, sweet potato pie, and even cornbread was considered dessert at the table.

Many great choices, but still I wasn’t satisfied. I had the urge to explore more than you’re average soul food. My maternal grandmother (Levola Drayton Bellinger) would allow me to help her in the kitchen which ultimately left me preparing her special made dishes and desserts for myself whenever I felt hungry.

In 2007, my mother registered me into Garrett Academy of Technology, which happened to be a trade school. There were many choices, but only one stuck out for me, Culinary Arts! No sooner than I stepped foot into the classroom and was given a tour of the kitchen I felt at home.

The only other commercial kitchen I had ever been in that piqued my interest in the food industry was my family’s business, “Workmen’s Cafe” located on James Island off North Grimball Road. This is where I held my first job prior to entering high school. I knew I would be prepared for what I was about to experience and thrive in the culinary field.

Culinary Arts taught me the basics of cooking and baking. I became close with my chef, Lucia Boinest, who became my mentor and helped me get a better understanding of certain techniques in the kitchen. For example, blanching, poaching, par-baking, kneading, combining flour and fats, creaming butter and sugar, or tempering. Some came easy to learn than others but I enjoyed learning as much as I could while attending Garrett.

There was more cooking than baking throughout those 4 years, but just being In the kitchen became an outlet for me. I would volunteer to work the events held at Garrett’s Café and soon I became one of the top scholars to be asked to join the pro start team that was created. I’ve been in team competitions and won against other schools. It was an amazing feeling. It doesn’t stop there!

The more I became in tune with cooking the more opportunities arose. I was interviewed by Carolyn Murray from Count on 2 back in 2011. It took place at the Art Institute of Charleston, located in downtown Charleston. Unfortunately, the Institute is no longer in Charleston. The content was based on my uprising interest in culinary and where could I see myself down the line in this industry. Well, it was an amazing opportunity I had with her which created another opportunity down the line that same year.

I joined a program directed by “Louie’s Kids,” which was a nonprofit organization that helps treat childhood obesity orchestrated by Louis Yuhasz. Once I completed the program I was chosen to represent my school at the scene at Lowndes Grove’s Big Chef/Little Chef event, which was slightly reminiscent of the Top Chef Challenge during this spring’s Wine and Food Festival.

This competition was far more than a gourmet food fantasy. It was a celebration of the ten little chefs who have each completed or are in a Louie’s Kids program. We were matched up with 10 of Charleston’s master chefs to develop and cook a healthy dish. I was paired with the lovely chef Michelle Weaver of the Charleston Grill located in downtown Charleston.

She was such an amazing chef to work with. There was a vote between all 10 pairs and we WON! With our item of Chocolate Avocado Pudding! Might I add, this would be a lovely vegan dessert! I was so ecstatic because it was literally my 18th Birthday!!! What a celebration for the win we received!

There on I went off to college at the amazing HBCU-South Carolina State University in Orangeburg, SC. I majored in Family Consumer Science: Nutrition and Food Management. I spent my years at state being a part of fraternities (Chuck Phi Chuck, D Phi D National Dance Fraternity Incorporated, ETI, P Phi H) also I was a part of the magnificent band The Marching 101!

All while working multiple fast food jobs to fill my void of working with food and any kind of dessert I could, none of these worked. I wanted a more hands-on experience. I would cook for my friends and make simple cupcakes and cookies in my apartment off campus and they would all sit around and enjoy but I didn’t think at the time to begin to make a profit off of my talent. Why? Because my mindset at the time wasn’t about working for myself, even though I always stated I would one day because it was something I have a passion for.

I then found myself working for one of the best fine dinings in Orangeburg, The Seafood Academy! I began as a line cook and got to plate the main course meals, salads, appetizers, and desserts. I loved it! I felt as if I found my calling. Then things went left. They were moving the restaurant to Columbia. I couldn’t relocate due to transportation issues. I became to feel defeated as if I would not find my purpose. I still never gave up. I prayed and spoke to God and kept pushing.

There were a few restaurants for hire around the time. None of which, was hiring for a cook. I couldn’t see myself being anything other than a cook or a baker. I applied and got denied. I still never stopped trying. When I finally got transportation to the Seafood Academy, now moved to Columbia, we were already filled with their positions so I settled for working at the Loves Truck stop off five chop road in Orangeburg. It wasn’t what I wanted but at least I was still doing what I wanted to do, somewhat.

In 2016, I became pregnant with my son. Things started to move fast. I spoke to my professors and was able to have all my work moved to an online system we used called Blackboard. That was such a blessing! I respect and love each and every one of my teachers for believing in me. One thing I don’t do is quit! And I wasn’t about to drop out either, especially when I was so close to the finish line!

I returned after my six-eight weeks were up despite what my family wanted, I had to do what was best for me and my newborn child and that got that degree honey! Every day, YES!, I had my son with me in class taking notes and taking tests! And I passed all classes! May 2016 came around and I walked across that stage to collect my Bachelor of Science in Nutrition and Food Management! Yay me!

Shortly after graduation moved back home to Charleston SC where I was welcomed by family and friends. It was then that I found the best fine dining in the city. I was finally employed at Ruth’s Chris Steakhouse as a prep cook! You could tell me I didn’t hit the jackpot. I made it my business to learn all that I could from prepping to par cooking certain items, to cutting styles, to baking off desserts. I was going to show them that a woman can work in a kitchen full of men and shine just as bright. That’s exactly what I did.

I enjoyed it so much that I began learning different stations not only to move up but to ensure that I too can do it. This is where I found my calling. I began gaining the respect of the staff from my sense of urgency and I was making seasonal desserts and items like cheesecakes, sin cakes, white chocolate bread pudding, crème brûlée, mini banana foster cheesecakes, and what became my favorite the chocolate mousse cheesecake!

As much as I had became to love my job after 4 years things came to a horrible ending. March 2020 was the time during the Pandemic as it took its first hit. All of the staff who couldn’t pick up end relocate were furloughed due to business closure and it broke my spirit. I had been promoted to Head Prep Coach and made lots of friends who always encouraged me on my food appreciation and representation.

I felt like all the time I spent training my mind and body to prepare fruits, prepped items, and desserts for banquets and service was all taken away. It was horrible. I had to take my son out of daycare just to make sure the bills stayed paid once I got my benefits to pay and etc.

I was a bit discouraged for a while then I got an idea that sounded crazy to my family and friends. I was about to pass it by and continue to search for employment, but due to the pandemic and trying to find work in a fine dining kitchen; it was nearly impossible to become hired around that time.

A restaurant’s first priority is its customers at all times. That means absolutely no chances of a Foodborne illness, a sickly staff member, or cross-contamination. All of which I knew would’ve been the reasoning behind being unable to be employed but such high-quality employment.

I took the idea of mine and made a vow to make it into a reality. July 2020 Ruby’z Delightz was born! I have been perfecting my craft and creating tasteful, beautiful designs through my passion ever since!

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has not been a smooth road. Some struggle I found myself going up against was being able to supply my craft. At first, I bought as much as I could to make sure I could recreate what I saw online or in my mind but then I notice pricing for a lot of molds and pans was a bit out of reach for someone who wasn’t working. But I did the best I could with what I had. There were times my chewies came out hard due to baking and once they cooled I was so embarrassed I would throw the whole tray away.

When I decide to change my technique on certain things like cheesecake, it would come out still a bit uncooked. That would have to be thrown away because at that point all it is, is hot cream eggs and whatever else. That was unacceptable so I kept at it until I finally got it, which made me happy because it’s one thing when you’re your own critic but it’s a whole other ballgame when you have outside players who may negatively critic and you stand alone there to fix the issues. I am where I am today because I never gave up!

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a baker who bakes from scratch, specializing in creating and providing beautiful, moist, savory treats, cakes, and desserts for any occasion. I am known for my tasty Chewies and my sweet, mouth-watering, beautifully topped cheesecakes. I’m most proud of my progress! No matter what obstacles occurred I fought and pressed through them.

Yes, there have definitely been mistakes made, some who did not like what was ordered, but I never gave up. Yes, I got discouraged at first, but I picked myself up each time and gave it my all again and again with the help of YouTube it worked out for the next go round. I may have had much experience due to where I chose to attend school and where I chose to work to gain experience but with all that I still look at myself as a self-taught baker.

I didn’t just up and choose to bake with hopes of making a profit, Nope. I have had this passion for baking since I was a young child and I’m willing to do whatever it takes to ensure that the world sees it and enjoys every bit of what I have to offer. I intend to do it correctly as well.

What does success mean to you?
I define success as always doing your best and never giving up even though your journey may become rough and you can’t seem to figure out what went wrong you find the positive in everything and create an innovative idea that works for you. Success is fully having an understanding of need versus want.

I built my own grass which made me appreciate my success that much more in my own yard. Believing in yourself and having faith that you will achieve it no matter what gets in the way! Taking a break is necessary in order not to burn out. However, sometimes that’s easier said than done.

Contact Info:

• Instagram: https://instagram.com/rubyz_delightz?r=nametag
• Facebook: https://www.facebook.com/RubyzDelightz

Image Credits
Count on 2 News, Charleston City News paper-Dee, and Dee Aurther (June 20, 2011)