Today we’d like to introduce you to Valerie Vilme.
Thanks for sharing your story with us Valerie. So, let’s start at the beginning, and we can move on from there.
I started Val’s Kitchen back in 2010 directly in my kitchen as a mean to get by and take care of my three yr old daughter using her $195 food stamp card… With the support of family and close friends, I was able to take care of some bills bits at a time.
Moving forward, I would do it off and on whenever I needed it most. 2015, I decided to take it more serious after meeting a young man who became my business partner. Together we took Val’s Kitchen to another level, we launched an App for placing orders, we had a built in waterfall photo backdrop in the house that became a thing people looked forward to, we had an overcapacity filled room of people waiting to purchase, food, we did a Sunday brunch at a multi-million dollar restaurant (Martini Bar in Hallandale, Fl).
We had people from the tri-state area supporting us, including BSOs, The DMV staffs, The local Bank staffs, local business, all demographics was at Val’s Kitchen, we ran it like it was a restaurant except all this took place inside of my private Kitchen. When things got overwhelming, and we had nowhere to put people in the house we decided to take an extended break and worked for months on opening and building and investing our own money on a restaurant, after licenses, city check, posters, flyers, t-shirts, velcro menus, staff interviews, cameras, TVs, tables and booths were set in the restaurant and grand opening was scheduled. Things went completely left with the owner and landlord and we lost all of our investments and labor.
As devastating as it was we remained positive, although he got a tad bit discouraged after that lost. Knowing I was the brand and product to Val’s kitchen, I couldn’t just let my baby I birthed during the toughest times of my life goes down the drain, I decided to bring out my Marinade Base (Epice) and Pikliz (spicy pickled cabbage) Out and made it from scratch and sold them and jars till today. While my partner and I made a checklist on what we are about to do to restart with Val’s Kitchen, he left the office that night and never returned home, he was killed that same night… (sigh).
That was the most devastating unforeseen thing to have happened to not just me but everyone that was so affected by this lost. As much as I felt lost, I had so many questions, didn’t know which directions to go, felt like I was being punished and everything I was working for came to an end, Just to later on realized it was just getting me ready for what was to come and who I was ready to be. I decided to not give up on my brand and definitely not give up on myself, but in order for me to know if this is for me to move forward, I wanted to host a Val’s Kitchen, all-inclusive Dinner party at the same multi-million dollar restaurant we did the brunch at.
The General Manager Stan not only made it possible with a huge let’s do it, the entire staff was on board, and I had a sold-out dinner party by Vals Kitchen with close to 150 attendees at tickets sold at $50 each! That night it was exactly how I envisioned it, a little immigrant Haitian girl from Haiti, with one weak leg, a gift and a vision just literally owned the restaurant that night, with the Executive Chef as her Sous Chef and a staff that was willing to go above and beyond for me. It was at that moment I shed my first tears of Joy and did the Happy Dance for my late Partner who would’ve been too proud of me for utilizing everything he had taught me and applying it and made that moment happen.
After that day, I was invited as a guest speaker on numerous events, won a couple of plaques, and I knew it was time for a new beginning. Since then I took full ownership of my business and brand and converted into a full-time successful catering business. Val’s Kitchen & Catering, LLC at your service. Top of the line Haitian /Caribbean inspired dishes that fits the tastebuds of every demographics. #BelieveTheHype
Has it been a smooth road?
It was far from a smooth road, but it was definitely worth it, you don’t get to appreciate where you are if you don’t remember where you came from and where you’ll be going next.
To name a few struggles… I dealt with deceptions, heartbreaks, insults, injuries, losses, my leg giving up on me, missing out on family and friends special moments… Man, I can only shake my head thinking about these things all to put Val’s Kitchen on the platform I envisioned it to be. (Very emotional question that was)
We’d love to hear more about your business.
I am a food scientist a.k.a. A chef. Lol, I specialize in taste, creating satisfying taste in my Haitian, Caribbean and American dishes by applying my own blend of spices and techniques to make it not just to my liking but to what anyone’s eating it would experience. I am known for staying positive and working hard, but most of all putting people in a space when they are eating my food they feel like mom just cooked, and they are sitting in her kitchen, it’s yummy, flavorful, comforting, it simply and instantly puts you in a better mood.
I cook out of passion and not emotion so I am very consistent with the taste and I can do that with my eyes closed, I try to use the traditional way and style of cooking but apply a little pressure by modernizing some of the dishes and make them more interesting and fun to eat and make it my own. I can get very creative with my dishes so it can be eye-catching but remain spectacular in taste. I am very proud of putting my shyness aside, use a simple skill that I was blessed with and just see how much joy it brings to people.
My biggest hype is literally watching people enjoying my food, I feel like I won each and every time. What I would say sets me apart from others is I don’t ever want to feel like I’m in any competition because I simply just enjoy doing this my way, I do not want perfection, I want real, I don’t want to follow what people think cooking rice should be, I want people to do it how you are satisfied with it, make it your own, even if you follow the basic instructions but make it your own.
Be in a league of your own, create your own hype, stay positive even when your world is crumbling down. Be willing to help. And lastly just be you, the best you there is, after all everyone else is taken.
How do you define success?
Success is simply not giving up! Success is having a dream or vision and focus on making it happen despite obstacles you will face, and the NOs you will be receiving.
Believing in yourself before anyone else does, supporting yourself before anyone else does, success is getting it wrong many times and never giving up till you get it right that one time.
Knowing that no matter how far you’ve made it, there is always room for improvements to better yourself and your products. Keep learning to discover. Thank you and stay Blessed.
Contact Info:
- Phone: 9545487630; 954-709-1128
- Email: valskitchencater@gmail.com; Vvilme954@gmail.com
- Instagram: Vals_kitchen
- Facebook: Val’s Kitchen & Catering
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