In the culinary landscape, Chef Lacey Williams provides a unique perspective on the challenges and triumphs that come with the territory. From the origins of her culinary passion to the practicalities of expanding a small operation to a commercial space, Chef Williams shares insights that reflect the realities of navigating the culinary industry. Operating from Martha’s Vineyard, she outlines the subtle influences of the island’s setting on her business model. We explore the pragmatic aspects of her services, her approach to training, and the day-to-day logistics of preparing for large catering events. In addition, Chef Williams discusses the strategic importance of maintaining an online presence and offers practical advice for fellow chefs aiming to grow their businesses. This interview is a glimpse into the professional journey of Chef Lacey Williams, devoid of unnecessary embellishments, providing a raw and unfiltered look at the life of a chef in the culinary world.

Journalist: When did your love for cooking begin?

Chef Lacey: I began falling in love with cooking when I started living independently as a young adult. I had always loved food and eating, but was not given the freedom to explore in the kitchen as I would’ve preferred. Living on my own gave me the ability to explore flavors and test recipes. I remember calling my grandmother for advice many days on how to make dishes from home the authentic way. She would walk me through it over the phone, and we would share our photos with each other. 

Journalist: What or who is the inspiration behind your style of cooking? 

Chef Lacey: My culture and heritage are the biggest influences behind my style of cooking. There is so much rich culture in Jamaican cooking techniques, the spices used, and the ingredients. 

Journalist: Operating from Martha’s Vineyard, how did the island’s unique setting influence your business model?

Chef Lacey: The biggest influence the island’s unique setting has had on my business has been creating a model that is sustainable for a seasonal market. This isn’t to say our year-round population does not exist, but there is an overwhelming amount of business to capture during the peak season in the summer. It has been a learning experience being able to share various types of experiences with groups of different sizes for the most popular 6 months of the season. 

Journalist: Starting your passion at home then expanding, requires a commercial space. Can you tell us about your challenges in this transition and your experience?

Chef Lacey:  It has been a very difficult process expanding but I have not lacked support from the local community to help with donsmall steps to get where I’d like to go. There are local businesses who have extended access to their commercial kitchen spaces for me to fulfill specific experiences when required. 

Journalist: Your services are diverse, from private chef services to culinary consultations and cooking classes. What inspired you to add more services?

Chef Lacey: I wanted to be able to offer food with an interactive and learning component that is customized to each individual’s experience. Inclusion, education, and spreading love through food is our mission. What we offer is a memory that is received not just through taste buds but through the whole experience. 

Journalist: Can you share your approach to menu creation?

Chef Lacey: I always start by creating a list of ingredients I have access to. From there, I try to figure out what flavor profiles complement each other and what things can be presented in ways that are non-traditional while using traditional cooking techniques and ingredients. 

Journalist: Can you share your approach to training? 

Chef Lacey: Everyone has different learning styles so for me, training is all about taking the opportunity to learn more about those whom I may need to lead and what ways they need me to lead them. 

Journalist: How important has it been to have an online presence, and what advice would you give to other chefs trying to grow their business? 

Chef Lacey: For a chef aiming to be a household name or an international sensation, an online presence is very important. For this generation, it is like a digital resume for people to have access without having to contact you.  Although, on this island, a word of recommendation will always be the highest value of business development. My biggest piece of advice would be to focus on ways to strengthen your brand and make an impact within your community before extending your reach. Utilizing what resources you have within your reach can be a formula to grow your business. 

Journalist: In what ways do you give back to the community through your cooking?

Chef Lacey: Each year I partner with local non-profits, Farms, and local physician offices to offer a variety of experiences at no cost to the community. These range from cooking classes to Meals on Wheels and Community Suppers. 

Journalist: Finally, for those looking to experience your culinary expertise, what would you like them to know about getting in touch and what can they expect from a consultation with you?

Chef Lacey: When reaching out, limit having reservations to share details about your upcoming experience so that I can better offer you support. Consultations are all about listening to your vision and creating a plan to execute your dreams. The best way to schedule your consultation is to visit www.nyamnzmv.net.