Vegan Chef Shenarri Freeman: Why She Walked Away From "The Dream"

<p>On this week’s episode, I sat down with Shenarri Freemen, also known as Chef Greens. As a  2x James Beard Award Nominee, Freeman graduated from New York City’s Institute of Culinary Education, specializing in their plant-based Health-Supportive Culinary Arts program. <br /><br />Hailing from Richmond, Virginia, Shenarri is committed to creating innovative plant based dishes that highlight local and seasonal ingredients while pushing culinary boundaries. She’s been named in many publications including Forbes 30 Under 30 recipient; and recognized by Esquire, The New York Times, Michelin, Vogue, amongst many more. <br /><br />Previously, Shenarri was the Executive Chef to the well known Cadence in New York City and Ubuntu in Los Angeles. During her tenure, Cadence became a New York City staple for vegans and non-vegans alike; her most notable dish being her Southern Fried Lasagna. Now she’s taking on her next venture as a private chef consultant, connecting and collaborating with hospitality entrepreneurs to help build their brands. <br /><br />In this episode, chef Shenarri Freeman shares her life as a vegan chef and entrepreneur. Discover how lifestyle changes, strategic networking, and a passion for food transformed her career and life.<br /><br />Takeaways<br />Always follow your passion, even if it leads you away from your original plan<br />Networking and relationships are crucial for success in the food industry<br />Lifestyle changes can be powerful catalysts for personal and professional growth<br />Building authentic relationships opens doors to opportunities<br />Trust your instincts and take risks for growth and new experiences<br />Storytelling enhances the impact of your culinary work<br />Diversify your income streams to build financial stability<br />Prioritize self-belief and resilience in entrepreneurship<br />Reflect and reset to maintain mental health and clarity<br />Silence the noise and focus on your own path<br /><br />Chapters<br />00:00 Introduction to Shennari Freeman and her accolades<br />02:04 Her background and journey from Richmond to Howard<br />04:41 Deciding to pursue culinary arts after initially studying physical therapy<br />08:29 The lifestyle shift and lifestyle changes that transformed her life<br />12:31 Working in DC's restaurant scene and her responsibilities<br />14:54 The impact of lifestyle changes and sobriety on her career<br />24:44 The leap into culinary school and her motivations<br />28:32 The experience of building Cadence and its rapid success<br />36:51 Behind the scenes of her restaurant's success and challenges<br />39:54 Realization of her success and her decision to leave the restaurant<br />43:44 Networking, relationships, and opportunities in the food industry<br />50:32 Her current business ventures and streams of income<br />56:51 Advice for those chasing success that no longer fits<br />58:44 Silencing the noise and staying true to oneself<br />01:00:24 Final thoughts and rapid fire questions<br /><br /><br />Resources:<br />@shenarrigreens<br /><a rel="noopener noreferrer nofollow" href="http://shenarrigreens.com" target="_blank">shenarrigreens.com</a><br />New York Times - <a rel="noopener noreferrer nofollow" href="https://www.nytimes.com/2021/08/03/dining/cadence-restaurant-vegan-soul-food.html" target="_blank">https://www.nytimes.com/2021/08/03/dining/cadence-restaurant-vegan-soul-food.html</a><br />Forbes 30 Under 30 - <a rel="noopener noreferrer nofollow" href="https://www.forbes.com/profile/shenarri-freeman/" target="_blank">https://www.forbes.com/profile/shenarri-freeman/</a><br />Culinary Institute of Education - <a rel="noopener noreferrer nofollow" href="https://www.ice.edu/blog/chef-shenarri-greens-freeman-" target="_blank">https://www.ice.edu/blog/chef-shenarri-greens-freeman-</a></p>