Today we’d like to introduce you to Lindsey Hargett.
Hi Lindsey, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I always loved cooking as a little girl, and while I dreamt of becoming a chef, I was constantly being persuaded to pursue other careers. Both of my parents urged me to follow in their paths (my mother as a therapist, my father as a dentist, encouraging becoming a hygienist). I started culinary school my senior year in high school, and graduated the following year, then started taking generals at a local university because that’s what everyone else was doing at that age. I worked with both of my parents in their fields, but never felt a pull to pursue either path. I got an associate’s degree after culinary school, then just couldn’t decide what direction to go. I thought that the only real path for a chef was to work in or own a restaurant, and I just didn’t feel like that was for me.
Eventually. while working at a dental office, I met a patient who mentioned needing a chef (after mentioning I went to culinary school) who could prepare meals for his wife to help with her medical needs, and the rest is pretty much history. I started cooking for them once a week, and that was over 9 years ago!
I quit my part time job at the dental office to teach a kid’s summer cooking camp, and told myself I would “figure it out” once the summer was over. That was 9 years ago. and I’ve been full time as a private chef ever since!
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There have definitely been challenges running my own business! I’ve had to constantly hustle to get clients and keep my schedule full, but especially so in the early days. I’ve had to learn what things I actually like doing in the food world, and had to spend plenty of years doing things I didn’t like doing so much (weekly meal prep for example- hated that!) 2020 also threw my business for a loop, and I learned what really worked when push came to shove and what wasn’t worth my time.
Appreciate you sharing that. What else should we know about what you do?
The main things I do as a private chef are- I teach private cooking and baking classes to all ages, cater small scale events (typically less than 30 people), travel and cook for retreats and family vacations, and do food styling for brands. I also film cooking segments with local tv stations on occasion.
I don’t specialize in any one type of food. When I was in culinary school, our chef told us that most people either do baking or cooking, but I was determined to do both. So now I make everything, from cakes to curries, cream puffs to steaks. I don’t know if I’m known for anything professionally, but I do share a lot of treats and baked goods with my neighbors, so hopefully they know me as the “treat lady”.
I’m most proud of how big my business has grown. I feel like, as a woman, I’ve been taught to downplay my wins and act humble all the time, but I’m very proud of the success that my little one-woman show has brought into my life. I’ve gotten to experience so many amazing things that I never dreamt were possible as a 19 year old culinary student, and I’m really proud that I’ve gotten myself here.
I feel like what sets me apart is just being unapologetically myself. There are so many chefs out there that fit a certain mold because that is what is portrayed in the media, and that just never suited me. I’ve had so many clients tell me that I’m so nice for a chef, haha, and I’m glad!
What do you like best about our city? What do you like least?
I love how connected everything feels! I love a small town vibe.
Contact Info:
- Website: https://www.lkcooking.com
- Instagram: lkcooking
- Facebook: lkcooking
