3 minute read
Chef Claudia Diawara
Q. Tell everyone who you are and what you do?
A. My name is Claudia Diawara and I am a private chef and a caterer in Atlanta, Georgia and
Miami, Florida. I’m also a travel chef, so I basically travel wherever and whenever my clients need me to go.
Q. Do women in your profession have a hard time getting promoted?
A. The women in my profession are mostly underestimated and because of that we have to work extra hard. I’ve said the statement before, and did receive some backlash — but unfortunately, it’s true, it is a male dominated world. Most male chefs aren’t happy that I say this and just tell me, “just shut up and do your job.” I've earned my place in the kitchen, I have the knowledge and the skills, and I've never had a problem earning my stripes.
Q. How do you balance work and life responsibilities?
A. Unfortunately, it’s very hard to balance both. Especially because the clients that I work for are used to getting everything they want right when they want it. I’ve had instances after a 16-hour workday, where they came to knock on my door at 3am for a sandwich. It’s really hard to find true balance in this industry, especially if your job is on the line if you respond with a “no, it’s 3am.” I do however try to set boundaries with my clients and learned how to say “no” politely.
Q. What motivated you to be a chef?
A. What motivated me to be a chef is really my passion for food, the different flavors found in foods, and its cultures. Food is a language that everyone understands and brings people from all walks of life together.
Having a nice meal is like a celebration — I love seeing people happy and leaving with a smile. That is true motivation right there, every time.
Q. Tell us about “Green Lab
Kitchen” and the motivation behind it?
A. Green Lab Kitchen started as a meal prep company and blossomed into a successful catering company and Private Chef Service. It’s nice to help other like-minded people to jumpstart in this business and provide those with quality and delicious food.
Q. How was your experience doing a contortionist act for
“Cirque Du Soleil”?
A. Cirque was something I always loved. I loved the different cultures, especially as I grew up in a white family and being the only one with darker skin. As a little girl, I was always looking to find someone that looked like me. So, when I saw this contortionist who had the same skin color as me, I knew
I wanted to do it. I worked very hard, and I made it all the way to Montreal. I really loved every minute of it
Q. What advice can you give to other women that would want to be in culinary arts?
A. I would advise other women to stay true to yourself and do what you love. Most importantly, know your boundaries and set them early on.
Something else to note, is that your social life will change— the long hours will make you lose friends but really just embrace the journey ahead.
Q. Can you share any tips on meal
Prep?
A. My main tip for meal prep is to not make too many meals at once. Most likely you will not eat them and who really wants to eat week-old food?
Do it for fun and to stay healthy, it’s also a great way to just plan your meals if you're very busy through the day. This at least guarantees that you have one good meal a day.
Q. Where can the readers follow you?
A. Sure! Please follow on: @chef_claudiad @GreenLabKitchen and Green Lab Kitchen
“Do it for fun and to stay healthy, it’s also a great way to just plan your meals if your very busy thorough the day. This at least guarantees that you have one good meal a day. "
