Today we’d like to introduce you to Annie Ledee.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
It all started with a cupcake and a boning knife. I was enamored with food at the young age of 5 years old. When my grandfather first took me to the local bakery where we lived in St. Thomas, US Virgin Islands. We would walk to the bakery frequently and he would always treat me to a cupcake. I can still remember the smell of that bakery to this day. Those colorful and tasty cupcakes started my love of baking. I spent a lot of time with my grandfather and can remember almost every meal he made and how delicious they were. My most favorite meal of his is a Virgin Island staple, stew fish with fungi (cornmeal). Now one of my most popular dishes with my twist stewed snapper on a bed of creamy truffle polenta.
Fast forward to the age of 15 living in Florida, I was always at the local library checking out different cookbooks and baking books. I was making cupcakes and Birthday cakes for my family and friends. I was self-taught thanks to books like The Joy of Baking, The Joy of Cooking, Julia Childs, and The Gourmet Cookbook. One day at the library, I came across a book on how to debone a duck, I was hooked. I asked my parents for my first professional knife for my 16th birthday, a boning knife. It was a J.A Henckels knife and I was so excited. That day I bought a duck, checked out the book from the library, and deboned my first duck step by step. Then proceeded to make Duck Confit, it was the first gourmet meal I have ever made, and it was delicious.
I built a career in accounting before making the leap to culinary school to study baking and pastry arts in 2015. I began a business as a private chef while selling her my baked creations on the side. In 2021, I decided to take a leap of faith in myself and focus 100% to my culinary career. With my transition to culinary instructor and private chef, I am finally living my dream and bringing my talents to people’s kitchens.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It was not a smooth road. The biggest challenge I was faced with was leaving a steady paycheck, 401k, and the usual corporate benefits for the uncertainty of following my passion in the Culinary Industry. Today, I am happy I did that for myself.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am a Private Chef and a Culinary Instructor and a Baker. I specialize in coming to your home and teaching you delectable dinners that I offer on my website. My cooking classes are fun, educational, and delicious. I also provide Private Chef services and custom baked goods.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
My husband, my parents, my mother-in-law, and a few select friends were my cheerleaders. They played a huge role in supporting and encouraging me to follow my dreams and passion,
Contact Info:
- Website: www.enticingmeals.com
- Instagram: https://www.instagram.com/enticing.meals/
- Facebook: https://www.facebook.com/profile.php?id=100088375064239
