We had the good fortune of connecting with Chef Peachez and we’ve shared our conversation below.

Hi Chef Peachez, what was your thought process behind starting your own business?
Traditional corporate environments began to take a toll on me. I’d thrive for a couple of years then hit a fast decline when I went up for promotions or tried to align myself with better opportunities within the traditional structure. I would be told though I was qualified and perfect for the position, I’d be passed over That became the push I needed to turn my hobby into my passion. Though it’s not easy, it makes difficult days less difficult. It’s invigorating to wake up and do what you love everyday.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
When I decided I wanted to be a cook the word chef intimidated me because I did not feel like I reserved the right to consider myself something I hasn’t worked hard at. I then didn’t understand the true artistic nature in being a chef and the multiple ways to please persons palette by simply preparing food for them. I think it allows to the get to know a person on a intimate level without asking things to personal, appeal to their senses without being too invasive. Preparing food for people allows you experience a person and for a person to experience you, and if that’s not art, what is?

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Though Houston has a lot of infamous places to visit, I’m a fan of finding places I’ve never tried, and/or a good happy hour.

Who else deserves some credit and recognition?
My friends, family, my tribe, the dollhouse and it’s respective members deserve a shout out. They’ve held me up when I couldn’t held me down when it was necessary. I’ve been extremely blessed with having a group of friends that are utterly awesome.

Website: www.peachplates.com
Instagram: peachplates
Twitter: tatalapeachez

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