Today we’d like to introduce you to Abyssinia Campbell.
Abyssinia, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Hi! My name is Abyssinia and I am a Chef. I was born in New York & semi raised in Florida. From a young age I was always drawn to the kitchen, so you can say I’ve been cooking since I was 10. After high school I ventured off to Miami to study culinary arts at Johnson & Wales University. Halfway through my studies I interned at Hard Rock Hotel in Ft Lauderdale. Just before it was time for me to leave Hard Rock, I was offered a part-time position. As an intern I worked the prep station, just making sure everyone was set for service & doing most of the grunt work. I learned a lot, but it was a breeze. As a Part-time employee I worked the Sauté station. That’s when things got tough! I was scheduled from 6am to 2:30pm & we were ALWAYS busy! I cried a lot, my sous chef yelled at me almost every service, I took shit from my fellow line cooks & I got written up A LOT! But at the end of the day, I still loved it. My goal was to work up the ranks to the position of a sous chef. I was sad when I realized my time at Hard Rock was coming to an end before my goal was accomplished. During my last year of college, I enrolled in a study abroad program. My class of about 30 or so uprooted to Germany for 3 months to study wine. This journey included a road trip through France visiting vineyards, several wine tastings & countless hours studying the ins and outs of wine. It was an amazing experience & my first time out of the country without family. After three years & a few life lessons, I graduated college with a bachelor’s degree in Culinary Arts & Food Service Management. I moved back to NY to pursue my career as a chef & BAM! Here I am, owner of a successful personal chef & catering company in NYC. There’s so much more in between, it’s definitely been TOUGH, but I’m here & I am extremely thankful.
Has it been a smooth road?
It has been an adventurous road. I’ve worked in many kitchens where I was the only female on the line and often times the youngest. I never really wanted to work the “garde manger station” AKA “salad, pantry or dessert station”. I worked the Hot, Sweaty, Crazy-Busy line. It was a challenge earning the respect of the cooks on the line, but when I finally got it, things were great! Every kitchen became a home away from home. We’d shit on each other one minute and crack jokes with one another the next, we became a family.
There was one time I decided to leave my job and start a business. Six months in, I found myself broke and looking for a new job. I accepted a Sous Chef position at Dos Caminos, a Mexican restaurant in the NYC. It came with a lot of obstacles. Again, I was the youngest chef in the kitchen looking for the respect of several talented cooks/chefs. Not easy. But eventually, we all became family.
After a few years, I decided I was ready to leave. Taking that leap for the second time was so hard. The first time I tried things didn’t work out. But this time around was different, I was all in. I wanted to focus on myself & build a business of my own. After spending some time freelancing & exploring opportunities, I was ready to commit. Luckily, I had chef’s & family in my corner to lend advice & support. Since then, “Chef Abyssinia, Personal Chef & Catering”, has been up & running successfully.
We’d love to hear more about your work.
Chef Abyssinia Personal Chef & Catering is based in NY. We provide services for Special Events, Dinner Parties, Birthdays, Bridal showers, Corporate event catering, Meal prep & Cooking Classes. Our mission is to help you create memorable experiences while providing our clients with noteworthy meals. We shop local farm-fresh ingredients & offer customizable menus to add to your unique experience. Food is the fuel to your body. Our dishes are fun, creative, flavorful & all around beneficial to the body. We pride ourselves in our use of fruits, vegetables & healthier alternatives. Often times less is more in the art of food. Something so simplistic can be packed with flavor & loads of nutrition. This is what we love!
How do you think the industry will change over the next decade?
The culinary industry is full of opportunities. In the next 5-10 years, I see it gearing further toward farm-fresh, organic, sustainable & local trends. Another big trend is cannabis-infused foods. No matter what happens everyone has to eat. Not only is food a necessity but it also brings people together. I’m looking forward for what’s to come in this food industry from myself & from my fellow creatives. Opportunities are endless.
Contact Info:
- Website: www.ChefAbyssinia.com
- Phone: 914-617-7027
- Email: ChefAbyssinia@yahoo.com
- Instagram: www.instagram.com/ChefAbyssinia/
- Facebook: www.facebook.com/ChefAbyssinia/
- Twitter: www.twitter.com/ChefAbyssinia/
- YouTube: https://www.youtube.com/channel/UCTNCwePfY5B9W24IydrmhLQ?view_as=subscriber
- Yelp: https://www.yelp.com/biz/chef-abyssinia-mount-vernon-4
Image Credit:
Lin Perez Photography
Angelo Genao
Suggest a story: VoyageMIA is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
