Today we’d like to introduce you to Marketa Smalls.
Hi Marketa, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Hello there, my name is Marketa Smalls known as Chef Smalls. I am the business owner of Food for Soul Cuisines LLC. I am originally born in Myrtle Beach SC, I grew up in a small community called Burgess. Growing up in a small country community was something special and plays a role in my life as of today. With my mom being a single parent until I was in 4th grade, I would always watch food network literally every day. Shows such as 30-minute meals, Tyler Florence, Barefoot Contessa, Emeril Lagasses, Giada at Home, Bobby Flay, Iron Chef, etc. I would watch and take notes of certain dishes that would take my interest and prepare them for my mom and me. Every time there would be a school party I would be so excited to create a dish or for my sports banquet. I would take that time to show off my talents to my classmates and teachers and let me tell you they loved everything I use to bring. Some items I would make during those times were Pepperoni Pasta baked, Brownies, confetti cupcakes, etc. I would take on dinner responsibility some nights, which I totally didn’t mind because I knew I loved to cook and entertain my family with good food. Times, when my mom would work late my uncle, would watch me, my uncle was in the restaurant business and still is I remember my first time actually stepping foot in the “back of the house” a term we use to reference a restaurant kitchen. It was big, loud, and people moving fast everywhere. My uncle had me peeled 2-3 containers of raw shrimp, I took on the task like it was nothing. I didn’t have a problem with doing that because I look at it as an opportunity to learn and grow. My uncle was very impressed with how fast I completed the task, and also my uncle gave me an opportunity to work at the “Taste of Myrtle Beach” which was located in the Myrtle Beach convention center. This was an awesome experience to taste and see other chefs’ creativity on their approach of food. I learn how to connect with my guest, know the food you are selling, be confident in the food, etc. So as you can see, I knew cooking was a passion of mine, I knew I wanted to own a storefront or even a food truck one day. I went to St. James High school before I transferred to Carolina Forest High School. While I was at St, James High I was in this class called Virtual Enterprise it was a class that teaches you how to start your own business, and the ins and outs.
This class was taught by one of my favorite teachers of all time, Mrs. Burdick. She just wasn’t a teacher, but she was someone who wants her students to be successful, would do anything for her students, a great mentor, a great encourager, but most importantly her love for Christ shined so brightly in her. So for our end-of-the-year project, we had to create our own business plan and idea, along with showcasing our business idea during a business expo exhibit. Of course, I was nervous and had so many ideas that I wanted to do, but I chose to do something simple but something everyone loves. I came up with the idea of “Smalls Food Shack” would be serving Buffalo Wings, BBQ Wings, and a Chucky Monkey Milkshake. The expo was held during school hours, so my fellow classmates and teachers had an opportunity to try my food. Not only did everyone love my food and business idea, but I was also nominated with the best business showcase. During my middle and high school days, I would work at Wild Waters and Wheels and Ocean Lake Campground as a cook. Working at the campground taught me quickness, communication, a sense of urgency, what it takes to be a leader. During my early school days, I was very popular in sports in fact being a basketball and football standout runs in my family. I was a basketball standout as well as a track and field standout. Unfortunately, I tore my meniscus my junior year as well as transferred schools which made me focus on track more due to my eligibility to play for the school. So with my focus being track and field and being that my dad being was my coach, he pushed me to be the best. I broke school records, made school records, beat local upperclassmen competitors, made lower state competitions, made states, etc. So, I went on to earn a track and field scholarship for shot put and discus at Limestone College. I like track and field I definitely was great at it but I knew this would make my dad proud and with him passing before my Senior year had begun I knew he would want me to pursue track and field. The passing of my father really took a toll on me. I begin to think wow my mom is back to begin a single mother I’m the oldest just a freshman in college, I have two little siblings that I have to be a great example for. So my mindset quickly begins to change to figure out my “Why” and my goals and dreams. So here I am in the dorm room, talking with my best friend and telling her my plan and thoughts. I express my thoughts and plans with my mom and they both were supportive. So I enrolled at Johnson and Wales University Charlotte campus to pursue my dreams of becoming a chef. Johnson and Wales is not a cheap school but I was hesitant to apply because I knew it would be hard for my mom to afford. She always wanted me to have the best and she would figure out the rest and most important to believe in God. I knew with the opportunity to attend to this top-notch culinary school would open doors for me in the long run and most importantly my “Why” would keep me going. You may be wondering what my “Why” is, it’s my mom, little brother and little sister. Knowing that I can provide a better life for them, create new experiences, and its more to life than having to struggle, or worried how we going to make ends meet. I’m the seed for my family. Every job that I have had since attending Johnson and Wales proves just that. I learn so much while I was at Johnson such as techniques, different cuts, ice carving, how to bartender and make drinks, how to figure out food cost, the list goes on. Knowing that I can gain a lot of knowledge which is why I wanted to go there because I knew how to cook but to add to my resume I needed others factors to help me stand out. As I was in college, I had great opportunity work at Disney World in Orlando Florida as an internship, really and truly I wonderful experience and met long term friends and chef. I also worked at one of the hottest restaurants in uptown Charlotte called Fahrenheit. This is where I really cease my moment to open doors for me. I work at Fahrenheit since ground up which I had a privilege to see how building or opening a restaurant from ground up is like, to how it would evolve over time. This is where school and real live work industry is different and I would always have a mind-set of learning the new establishment way then see how can I incorporate what I learn in school or just watching my uncle and grandma work. I learn so many different techniques along with different flavor profiles. I was lead prep cook and party chef which involves in heavy workloads or creating, and assembling. I definitely learn how to move quick, how to make sure you taste everything you make, from showing my creativity side. It was known really quickly I can throw down of course word spread amongst my co-workers. At that moment I was ask to start cooking family meals so I was beyond excited and nervous at the same time but I knew I can cook some delicious food because I always had one special ingredient in me. You may ask what that is and its simply “Love” I will get into more detail later. So here I am with the task of cooking family meal every day for the entire staff. I had to use extra foods that we would no longer need for our menus. I would make things pepper steak, Mac and cheese, baked pasta dishes, chicken tenders, corn and crab chowder (everyone loved this), the homemade ranch was a crowd favorite, lemongrass marinate chicken. Now when I made this chicken dish was when I knew I really was a top-notch chef and could put flavors well together. The owner of Fahrenheit is Rocco Whalen. You may have seen him on Food Network. He came back in the kitchen of speak ,to me and went to go make him a plate, and all I hear “whoa Marketa this chicken is amazing, what did you do to it, Marketa this is really good wow.” That comment really boosted my confidence to the where I would ask for the biggest task ever. Is to cook Thanksgiving dinner for our entire staff. Our executive chef at the time was Chef Dave, and he totally approved. So I cooked an entire Thanksgiving spread from your traditional spread even baking sweet potato pies, and banana pudding pound cake. Of course, I had the back of the house team for support and my favorite co-worker that turned into family Gao. I even had the privilege to have my very own Biscuit recipe feature on our Brunch menu. After gaining experience there, I would then work in the hospitality industry at embassy suites as breakfast lead cook then I was in charge to come up with daily specials. I went to work at Flying Biscuit as kitchen manager, at Carowinds as a lead chef, then as operation manager. Working at Carowinds creates a major opportunity for me. It was during the taste of the Carolina I was asked to do a live demo in front of hundreds of people. Some may know, and some may not know I’m very shy, but when I’m in my element, my nerves go away. Of course, I told my entire community back home the way they could support me in this big moment. I created Corn cakes topped with chicken bites and hot honey sauce. Being on stage was so unreal, but I naturally was good at it, I had the crowd engaged. Wanting to start a business of my own began when I lived in San Diego with my uncle to help him run his restaurant. Seeing my uncle making his dreams come true really put some fire in me. It was one evening on my off days I came up with some business names, sent them to my friends and family and ask them to pick a name they like. Everyone’s favorite was “Food for Soul” so that’s what I went with. After that, I reached out to my cousin to see if he could come up with my logo and he did just that. Those following days during the week is when I begin to create a business Facebook Page, Instagram Page, and Snapchat. During this time period, I would say 2016 going “Live” was very popular, that’s when I knew that’s what I’ll start doing to build a platform of supporters and customers. So here I am doing Live videos about 3 times a week I received so much love and encouragement, to where my supporters would look forward to seeing me Live on a weekly basis. Once I have seen how much my friends, family, and community supported me, I began to offer services such as catering, private dining, meal prep, and a community favorite weekly food sale! I cater a baby shower for a co-worker of mine, it was a Brunch theme with an Omelet Station. Her family and friends loved it, I connected and networked with so many people, not knowing that a lady from the party would need to me cater a birthday party, and another lady from the party would need me to cater a Mother’s Day Brunch. As stated before, the weekly plate sale would always be a big hit, I would sale dinner plates such as a good southern meal, taco plates, fish sandwiches, wings and mac, pasta dishes, etc. I would also sell Holiday Pans for Thanksgiving and Christmas. One thing that made me stand out was my signature Lemonades! It was an immediate hit with many flavors to choose from such Strawberry, Mango peach, Pineapple, Berry paradise, etc. I would also begin to make Reels on Instagram, just capturing my food creativity. I would also gain more customers by helping my non-profit raise money by hosting fish fry within the community.
Some of the struggles I endeavor while having my business is having certain equipment to fully execute certain dishes of even gigs. There are times when I use a local church for storage and food prep. One of my main goals is to have a food truck or even a storefront where I can sell food or just prep for events. But it’s still hard to maintain a 9-5 job to pay the bills and put my entire focus on my own business.Like in the chef world, you learn to adapt and make things happen even if it seems impossible.
Being a chef and owning my own food truck or storefront has always been a dream of mine ever since I was able to manifest that. Not only to mention watching my grandma and uncle just push me to do it even more. I’m beyond grateful for every opportunity that has came to me, connecting with talented chefs, connecting with local small businesses, etc. I’m also grateful for every hardship because it’s only preparation for something greater in store for me. I encourage every individual to know that your situation does not determine your outcome. You just have to believe in your goals and dreams, manifest them with true faith and most importantly, know you’re why because no matter what you face, you will be able to push through to get to your end game. And remember, anyone can cook as long as you cook with LOVE. That love will always connect with the souls that eat your food.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in all types of cuisines from southern, Italian, Mexican, Asian-inspired dishes, etc. I love to entertain and have small gatherings such as dinner parties. I must cook with music, it’s just something about having a good neo-soul song vibing to the music. Like I said before, the secret ingredient to making good food is Love but you must also be in a good mood, headspace, with great energy. Music gets me where I need to be.
Also with me having my small business, I also have a non-profit organization which is faith base. We use basketball as a tool to gain the interest of young people, while becoming a part of the team and learning new skills within basketball. It’s also important for us to teach life skills.
What do you like best about our city? What do you like least?
Like best: continuously growing, you truly can make your own identity as long as you believe in your craft. Plenty of opportunities to learn and grow. The culture is very diverse and welcoming.
What set me apart from others is my consistency, flavors, fresh ingredients, and quality. I’m just me and cook from what I remember growing up and enhancing to make it my own. Another thing is literally every time a new customer.
Contact Info:
- Instagram: foodforsoulcuisinesllc
- Facebook: Food For Soul Cuisines LLC
