Chef Lashon Burrell
After following along (and drooling) all over Chef Lashon Burrell @Cajuncafechicago Instagram page, I knew the time had come to interview her. As we wrap up the last day of Womenโs History Month, we need to be reminded that although the month is over, supporting women isnโt.
I want to share the inspiring story of Chef Burrellโs journey into the catering world. From a small town of East St. Louis to Chicago. From small catering gigs to cooking for the Obama Foundation and the Chicago Black Hawks. Chef Burrellโs passion to the culinary arts can be seen and felt in her Southern style inspired cooking. Read on below for insight into her world.
Tavi J One on One Interview withย
Chef Lashon Burrell
Can you tell us a little bit about your background?
I’m originally from East St. Louis and I came to Chicago in 2009 to pursue my culinary dreams. I got my bachelors degree in 2012 in culinary. I was in the industry for a couple of years at places like Loews Hotel, W Hotel, Chicken & Waffles, and Batter & Berries. I was just trying to learn as much as I could. After doing that for a few years I went back to school and got my Masters in Business Administration. I still worked in the culinary industry of course. I worked at the Latin School of Chicago as an executive sous chef. I also worked with a daycare a little while after that and then the pandemic hit in 2020.
In 2020 I started with intimate dining and it kind of took off because nobody was allowed outside. I basically brought what I learned from culinary school and the different places that I worked to the intimate experience. Then in 2022 I landed my first contract with Catholic Charities and then I landed my kitchen at The Hatchery Chicago which is where I’m still at today.ย My main goal for my catering business, Cajun Cafe Chicago, was to focus on corporate dining and special events. I’ve been doing that and now I’m going on my fourth year.
What advice would you give to women that are looking to become entrepreneurs, no matter what industry.
Don’t do it because the money sounds good or everybody else is doing it. Do it because it makes you feel happy. Because when those days get hard and long…that’s what’s going to make you keep going. Also, do your research. Look at what successful people are doing. Then once you get in the industry and find out what your niche is go network and talk to people. There’s so many people that are willing to give you advice and a helping hand, especially when youโre just starting out.
What would you say was your OMG moment? A moment you felt like you made it.
Everyday is an OMG moment! Every person that we talk to and every event we do is a WOW. I can’t give you one, but I can give you a few. When I got to cater for the Obama Foundation and I was invited to dinner with Obama. After that definitely my partnership with the Chicago Blackhawks and the Chicago Bulls. This year I just got done catering the Adobe retreat. Everyone I have worked with is so special to me. Everyone I’ve worked with is the reason why I still have a business.
Some people that have been really helpful to me is Dion from the Chicago Dream, Nicole from Nicole Jordan Catering, and Evelyn from Evelyn’s Food Love Cafe. They have been amazing in helping me throughout this process. They continue to support and tell me the ins and outs on what to do.
What’s your normal catering size?
Above 25, but usually between 50 to 150.
What dish or menu item do you think people are sleeping on?
The Cajun Creme Chicken or the Cajun Cream Salmon, or the Cajun Creme Pasta. The pasta is vegetarian and really really good.
I know you cook all cuisines, but what are your specialties?
We have a signature sauce called the Bayou sauce that we make in house. It can go on anything like chicken, fish or shrimp. The other thing people order a lot of is the shrimp & grits. The Cajun red beans too because theyโre vegan a lot of people like them. We also have a new chicken biscuit weโre doing right now and we make the biscuit from scratch.
Just so people know, how much notice should they give you for event catering?
We take our final payment 14 days prior to the event. We need to know in advance what you got going on. That way I can order properly and make sure I have everything you need. Preferably a month in advance is even better, but at least 14 days.
When you’re not catering what do you like to do for fun?ย
I’m like an old person. I’m 34, but I’m really into Jazz and Broadway. I like the orchestra as well. Most people my age be in the club, but not me. I also really like Harry Potter.
Do you have any cooking shows you like to watch?
To be honest I be so busy so I don’t really have time, but when I have time I like the show Chef’s Table.
This month is Womenโs History Month. What characteristics do the women you admire have?
I love women from all walks of life and especially the ones that have helped put a foot print in the culinary world. They don’t let anyone tell them that they can’t do it. Their going to go out there and get those contracts, their going to make sure that their scene, their going to make sure their doing events and furthering their education. Those are the things I look up to.
What are the future plans for Cajun Cafe Chicago?
I eventually want to have an event space where I can do on premise and off premise catering. I eventually want to be the Southern cuisine Blue Plate of Chicago if that makes sense. Blue Plate is one of the biggest catering companies in Chicago.
The last question I like to end on is why Chicago? What do you love so much about Chicago?
Chicago is EVERY THANG. Chicago has all the good food and there’s always something to do. There’s so many opportunities here. I feel like you can come to Chicago and if you want to make it you can make it. It’s up to you. Even though I’m not from here I’m going to figure out how to make it and do my thing. I think that’s the cool thing about Chicago, regardless of where you’re from, you can make it happen.
Planning your Spring and Summer events? Donโt forget to add Cajun Cafe Chicago to the menu! Check out their NEW menu at www.cajuncafechicago.com and follow along on social media @canjuncafechicago.
