BmoreArt

What inspired you to become a chef, and how has Baltimore shaped your journey?

I grew up glued to the Food Network; shows like Iron Chef, Bobby Flay, Ming Tsai, and Two Fat Ladies absolutely captivated me. I’d go into the kitchen and make “fancy dinners” for my family, just trying to recreate the excitement I saw on TV. 

By my senior year of high school, when everyone else was picking colleges and majors, I knew that the traditional path wasn’t for me. At the time, I rarely saw Black women chefs represented, so I wasn’t even sure it was a real possibility—but my passion for cooking was undeniable, and I decided to follow it into culinary school. I attended Baltimore International college and received a degree in professional cooking. Then in the Air Force, I received a degree in restaurant and hospitality management.

What motivated you to audition for Hell’s Kitchen Season 24?

Honestly, a casting producer slid into my DMs and at first I thought it was a scam! I’d always dreamed of being on Hell’s Kitchen—I absolutely adore Chef Ramsay and grew up watching him on Kitchen Nightmares and The F Word—but I was too nervous to ever apply myself. Once I realized the offer was real, I went all in and sent a heartfelt video explaining why I wanted to be on the show.

As a chef without a restaurant, it’s easy to get overlooked and not have the chance to prove yourself. Hell’s Kitchen felt like my big opportunity to show what I can do on a national stage. My dream has always been to become a household name, and I knew this experience could be the boost I needed to get there. I have been cooking for over 20 years and I’ve been wanting to do something major like this.

What was the biggest challenge of cooking under the pressure of TV cameras and competition?

It was incredibly nerve-racking to have five to ten cameras on me at once, a mic strapped to me all day, and to be cooking alongside complete strangers in a kitchen I’d never worked in before. At heart I’m actually a pretty shy, introverted person despite how public my work can seem. I had to push past that and keep showing up as my authentic self. I know drama makes for good TV, but I tried to stay true to who I am: a caring, “mama bear” type who values teamwork and learning from others.

The biggest challenge of all, though, was cooking in front of Chef Ramsay himself. He just oozes aura! Every time he walked into the kitchen it felt like I was back in the Air Force, wanting to stand at attention. I know how to cook, but with him right there I would second guess everything because he’s just so amazing.

How would you describe your culinary style and the dishes most personal to you?

I’d describe my culinary style as elevated yet accessible—familiar Americana with touches of Asian and Caribbean influence. Everything I make is rooted in love and patience. As a private chef and bespoke caterer, I have the freedom to cook at my own pace and design menus based on what inspires me in the moment.

Because I rarely repeat a dish, it’s hard to name one “signature” plate. Instead, the dishes that feel most personal to me are the ones where I get to tell a story or blend cultures where comfort food meets creativity and guests can taste both my technique and my heart.

How do you see your role within Baltimore’s food community?

I love Baltimore deeply, I’ve been cooking here for 20 years , and I see my role as a connector and advocate within the city’s food community. As a self-proclaimed “culinary socialite,” my motto has always been bringing people together for good food and good communication. That shows up in everything I do: from founding Just Call Me Chef to uplift Black women chefs, to co-owning Our Time Kitchen, a shared kitchen that supports small food businesses, to serving on neighborhood boards like The Food Project and the Charles Village Community Benefits District.

I’m also passionate about teaching the next generation, like hosting a boys-only cooking class to give young men a valuable life skill. For me, it’s about building spaces where chefs and entrepreneurs can thrive while strengthening the fabric of Baltimore’s food culture.

Baltimore has shaped that journey in profound ways. This city’s grit, creativity, and community spirit have pushed me to build spaces where chefs, especially women and people of color can thrive. The flavors, stories, and people of Baltimore have influenced not only the food I cook but also the values behind my work: collaboration, mentorship, and making the culinary world more inclusive and accessible. 

What changes would you like to see in the restaurant industry for Black women chefs?

I’d love to see real equity and visibility for Black women chefs in the restaurant industry. Too often we’re underrepresented in leadership roles, overlooked for funding, and left out of the stories that shape food culture. That means creating more access to capital, mentorship, and ownership opportunities, not just jobs in someone else’s kitchen, but pathways to build and sustain our own businesses.

I also want to see our creativity celebrated on its own terms. Black women chefs are bringing fresh ideas, global influences, and deep cultural roots to the table. The industry needs to make space for that diversity and talent, amplify our voices, and ensure we’re paid and promoted accordingly.

How has Hell’s Kitchen influenced your outlook on your career?

Hell’s Kitchen has really expanded my vision for what’s possible in my career. Being on the show pushed me out of my comfort zone and onto a national stage, and now I’m excited for the doors it can open, more elevated opportunities, speaking engagements, and brand partnerships or ambassador roles. As an entrepreneur, I’m always looking to build meaningful connections and collaborations, and this experience has reinforced my belief that my work and my story resonate far beyond my own kitchen.

What is next for you?

Right now I’m in a really creative season with a lot of fun things on the horizon. I’ve got several pop-up collaborations coming up, including a flavor collab with Taharka Ice Cream, a project with Rooted Rotisserie, and a really cool Murder Mystery Halloween event at Collective Spaces. I’m also planning something special for Black History Month and running my Boys Cooking Class again in November.

Beyond that, I’m looking to connect with chefs in other cities to host collaborative dinners and keep expanding my network. And, just putting it out into the universe, I’ve been dreaming of opening my own diner, so I’m starting to lay the groundwork for that too

What do you hope people take away from your story, both in the show and in your work here in Baltimore?

I hope people see that my journey is proof you can carve out your own path even when you don’t see yourself represented. On Hell’s Kitchen and in my work here in Baltimore, I want people to feel the heart behind what I do, the love for food, for community, and for creating opportunities for others. 

I also want to put Baltimore on the map as a true food destination. We have incredibly talented chefs and amazing restaurants here, and we’re absolutely up there in the culinary world. If someone watching or tasting my food walks away believing “I can do this too,” or feels inspired to build something that uplifts their own community, then I’ve done my job. For me, success in food isn’t just about cooking; it’s about connection, courage, and using your platform to open doors for others.

You can watch Hell’s Kitchen Season 24 streaming on Hulu or Thursdays at 8 p.m. on Fox.

Follow Chef Cat on social media:
@naturallychefcat
@ourtimekitchen 
@justcallmechef.co