Felicia Dees

So nice to meet you! First off, what’s your name? Tell our readers a bit about yourself—where you’re from originally and where you live now.

My name is Felicia Dees. I was born in Phoenix, AZ, into a rather large family. My father was one of 16 kids, so food played an integral part in my upbringing. Ever since I was knee high to a grasshopper, I've always had a desire to be in the kitchen cooking. I started cooking at the age of 6 and have been ever since. Food was the center of every gathering. Whenever we visited our aunts' or uncles' houses, there was always enough food to feed an army. We had a farm with cows, horses, chickens, pigs, goats and, of course, always a garden. Food was always as fresh as fresh could be - we harvested from the garden and, yes, we butchered our own animals. Having that as my core memory of what food meant, cooking for others out of appreciation, love and respect for the land, the animals and each other is what makes me do what I do at my core.

I lived in Phoenix until 4th grade, then was raised in Las Vegas, NV, until I graduated high school. I attended a Las Vegas vocational high school and was in the Culinary Arts Program. One of my instructors was an alum of the CIA and saw the potential in me. He encouraged me to apply there, not knowing it was my dream to go there. Once I graduated high school, I attended my dream school, the Culinary Institute of America in Hyde Park, NY. After I graduated from there, I moved to Miami, Florida, to finish my Bachelor's and Master's degrees. While going to school in Miami, I worked at many top-name restaurants. Thus began my career working in many independent restaurants, as well as managing many food and beverage roles within the hotel industry. My working career brought me back to the West Coast, then back to the East Coast in 2011, and I have remained ever since, ultimately landing in Ridgefield, CT, in 2019.

Tell us one thing you love about where you live now.

Living in Ridgefield, CT, the community itself is very supportive of small businesses. It's such a giving community that whenever there is a tragedy, the community rallies, and the support is so strong it never ceases to amaze me. The spirit of giving is alive and well here. I've never lived in a place like this, and it's really evident during the holiday season, which truly is magical. From the annual lighting of the Christmas tree with Santa, to the lights on Main Street, the house decoration competition and the overall generosity of the residents, it truly makes for a great experience to keep near and dear to your heart. It's an honor for me to be able to give back to the very community that's given me so much support.

Tell us a little more about what your company does and how it started. How does it help your customers?

As having children came into the picture, and with the birth of my second child, my daughter, I became a stay-at-home mom, leaving behind the career I'd established. As she enrolled in kindergarten, I knew going back to the hectic and demanding hubbub of hotel work life was no longer suitable for the new work/life balance I needed, so in 2018 I began by cooking for a local family three nights a week. After cooking for them for a year, I began to branch out and offer prepared meals for busy working professionals. At the end of 2019 we moved to Ridgefield, CT, and that's where my business, Creative Meals by Chef Felicia, is based. I serve clients in Westchester and Fairfield Counties.

I experienced a time in my life when I had a medical issue that really changed the way I ate, and I saw how hard it was to be accommodated because of it. When I started my business, I knew that group of individuals was who I wanted to target and be of service to. As the business name states, I specialize in being creative with meals for those who have dietary restrictions, without compromising on taste. Every family I cook for receives their own dedicated weekly menu of meals prepared to their specific needs. There's been more light shed on food allergies, and more knowledge in general, now that there are more diagnosed cases.

During the week I cook prepared meals for busy, on-the-go families, while I also offer in-home cooking classes and cater intimate in-home dinners. The cooking classes help those who are intimidated by the kitchen or by cooking in general. It's a fun way to learn how to cook a specific cuisine or a specific recipe, or to learn kitchen tips and tricks. For celebrating those milestone birthdays or anniversaries, I come to your home and provide a restaurant dining experience within the comforts of your home.

If someone wants to start a business, what advice would you give them?

You don't know what you don't know. Starting out, everything seems like an impossibly tall order to fill. Know that as you start your journey, you will make mistakes. You actually want mistakes to happen so that you can use that experience as a learning tool to improve and get better. In the beginning you'll feel like you have to do everything yourself, but it's perfectly fine to ask for and accept help. No one can do it all on their own, all of the time, and have it remain a perfectly run business. Having too much pride will be a hindrance. Asking for help isn't a sign of weakness; it's a sign of being human. Find a mentor, someone who has been through the same journey you're on, to ask for their advice. They can guide you and share from their experience.

What is one piece of feedback from a happy customer or client that you won't forget?

For me it's always the kids' feedback. As you know, kids tell it like it is, without filtering their comments, whether good or bad. When I start cooking for a family with "picky" eaters, it's only a matter of time before those little eaters make their own menu requests. They also show genuine happiness when what they requested is honored on the menu for the week. Their happiness when they make me a handcrafted thank-you sign and give it to me is something to be remembered. Their happiness and their gratitude keep me smiling, as they are now more open to trying new things because of my food and the experience it gives them.

Where do you see your company in the future?

Currently it's just me running the business, so I can only serve so many clients, but I do see myself scaling the business by building a team to be able to accommodate more. There's more knowledge and diagnosis of food allergies and food sensitivities, which means more people to be of service to, so they don't have to compromise on the quality or flavor of the food they can eat.

What is the biggest misconception about your industry?

That all chefs are egotistical, full of anger when perfection isn't met, and it's their way or no way. That food prepared is overly fussed over and tweezed into one-bite plates. The way I work is with very open two-way communication. I'm very adaptable, and my food is very approachable without being intimidating or overly fussy.

What has been one of your biggest struggles building your business, and how did you deal with it?

My biggest struggle when I started building the business was believing in myself and what I was worth: that I had something of value to offer that others would pay for, and that I could charge what I'm worth. I started out undercharging, but with more and more clients served, their feedback, and seeing what the clients gained from my services, I began to see what I brought to the table and thus know my worth. Being 8+ years into my business, I KNOW what I provide, what I give back to my clients in time and peace of mind, and the many word-of-mouth referrals and recommendations for my services back up that confidence.

Who was your favorite music artist and athlete growing up?

Growing up I had a wide range of favorites across different genres. Country: Garth Brooks. Rock: Guns N' Roses and Bon Jovi. R&B: New Edition.

I watched sports growing up but didn't have any real favorite athletes, so I was on the bandwagon of whoever was on top, or rooted for the underdog.

Any shoutouts you want to make?

I feel that is difficult to pinpoint, because without the teachers who challenged and pushed me, my family who believed in and supported me, the bosses who helped me in each of my food and beverage management roles, and the clients who made it easy to cook for them, as well as those who weren't as easy, I would never have learned, through smooth sailing and bumps in the road, how to adapt and make it happen, become a clearer communicator, set more defined expectations, etc. I'd like to give a general shoutout to everyone I've worked with along the way who taught me something: THANK YOU.

Where can our readers learn more about you and your company?

You can find me and request services on my website, www.personalcheffelicia.com. Follow me on Instagram at @creative_meals_by_chef_felicia, and keep up on Facebook at Creative Meals by Chef Felicia.