We had the good fortune of connecting with Kalisha Williams and we’ve shared our conversation below.
Hi Kalisha, any advice for those thinking about whether to keep going or to give up?
When you first think of “giving up” you think that you are ultimately failing. I have learned with becoming an entrepreneur there are obstacles that come your way pushing you to give up. Within this obstacle, there is always the choice to give up or keep going. For myself, I have learned when I approach these obstacle walls, I push harder and figure out how to move forward. For example, I am a chef from New York and moved to Georgia beginning of the pandemic and was nervous to the change ahead of me. I had days wanting to give up and move back to New York and continue to be a quiet chef who just sold plates on weekends out her house. I came out more resilient to change by wanting to keep going and pursue my full time career as a chef. It is always great to encourage yourself no matter what it is in life to keep going. You never know the person you become when you get over the obstacle.
Alright, so let’s move onto what keeps you busy professionally?
When I enter the kitchen I am in a zone. It’s like the dish I am creating in my head comes alive. Kind of sounds like Frankenstein a little. That is the best way to put how I create in my kitchen. I like to watch the process and changes of a blank canvas and make it come alive and dance across the plate. I have overcome many personal obstacles that have pushed me into my true destiny of becoming a chef. I always knew I wanted to be a chef since the age of seven. I started my journey right out of high school into the Culinary Arts field. I worked as a barista in a hotel in New York City while attending collage. It became a lot to juggle, but I needed to make money to live and eat. I quit school and worked for the hotel for a few years and then quit. I became a mom to a now six years old son. I am now currently finishing my degree in Associate of Occupational Studies Degree in Culinary Arts at Escoffier School of Culinary Arts. Along this journey I learned that no matter what you are given the smallest appreciation and gratitude will take you farther along the way. Bunny’s Eatery is a home with a kitchen where we gather to eat and share love for one another through food.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
The first stop would be food, of course. We would stop in Little Five Points where we can find little shops with great food. One of my favorites is Zun Zu’n, an Afro Latin cuisine takeout spot. Little Five Points also has one of my favorite crystal shops. The next day we would visit Midtown and go to the aquarium. It would mostly take half the day to walk through there. I would also visit the Botanical Gardens to see all the colorful flowers and designs. For an outdoor activity, we would visit Stone Mountain National Park. We would end the lovely trip with dinner at Mary Mac’s Tea Room, one of Atlanta’s historical restaurant. The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I would like to shoutout my grandmother. She is no longer in spirit, but her presence for me is in attendance when I am in the kitchen. My six year old son who I love dearly, he pushes me to be the best mom I can be even when I feel like the world is crashing down. My sisters who are my biggest supporters with taste testing in my kitchen. My family who love and support me in all their ways, and encourage me to keep going and growing. One of the many chefs I met along this wonderful journey Chef Kadeen for mentoring me and helping me learn my path in the kitchen.