By Tammy Reese
Professional Caterer, Author, and Entrepreneur Shaquin Thomas is the owner of Soul To Table Catering.
In today’s culture of unhealthy food, eating well can be difficult. Soul To Table Catering provides a tailored menu program to work together to plan something that’s right for you.
Best known for catering any event whether large or small, Soul To Table Catering plans and provides the perfect meal for a business lunch, wedding, cocktail reception, and more!
Today we are thrilled to obtain an exclusive interview with the owner Shaquin Thomas to chat about the catering industry's emerging trends, business etiquette, and more.
When you think of Soul To Table Catering, what comes to mind?
There are so many things that come to my mind but the one key thing that stands out is the word soul. The key value that my business is based upon is providing food cooked with love directly from the soul and selflessly serving those in need simultaneously.
Can you describe emerging trends you’ve noticed in the catering industry?
The biggest trend that I have noticed is the vegan lifestyle. I am loving it too. I commend everyone taking charge of their health and leading healthier lifestyles!
Please describe the etiquette one needs to be a business owner in culinary arts.
Business etiquette definitely goes a long way. It is important to build and maintain healthy relationships with peers. Moreover, it is essential for business owners to remember that we all are consumers in some shape, form or fashion. If you keep that concept in mind, the proper etiquette is second nature.
The workload can be heavy when catering events, how do you handle the pressure?
It’s quite simple. The key to handling pressure is based upon having a great team. Once you build a team, those high pressure events will be a piece of cake and not cause one ounce of chef’s anxiety!
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If someone were to come to you wanting you to cater their 50th birthday, how would you approach them for a successful event?
Half a decade is such a blessing and should be celebrated as such! Everyone has varying preferences so I always ask if they have a specific theme in mind. Once the theme has been selected, I create a custom menu with food inspired by the theme. I had a client that loved hedgehogs and I created succulent dishes featuring hedgehog cheese balls, dips, and more.
In addition to owning Soul To Table Catering, you’re also an author, you’ve created your own seasonings, and provide merchandise for your clients.
What else are you up to these days?
I have been researching and working on a plan to develop my brand even more by venturing into offering cookware. There are so many entrepreneurs and chefs out there that have truly been an inspiration to me and I’m so happy to see everyone doing what they love!
What else would you like our Heart of Hollywood Magazine readers to know?
As always, I believe in manifestation so stay tuned and hopefully you will see me on national store shelves and television shows soon!
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TAMMY REESE
Tammy Reese began her career as a theater actress performing in 60 live stage shows a year with The Media Unit TV and Stage Production Company. She also directed the weekly live TV show Rough Times Live.
Eventually, she went to Empire State College to obtain her degree in media studies. After graduation, she did more theater and wrote and produced her own videos to spread awareness on social issues through the arts.
Tammy is an award-winning journalist and is best known for her legendary interviews with Sigourney Weaver, Meagan Good, Laurence Fishburne, Mona Scott- Young, B. Scott, Jackie Long, Omar Epps, Joseph Sikora, Tonya Pinkins, Carmen Electra, Giancarlo Esposito, Leon, Patina Miller, Nelly, RL, Neyo, Bobby V, Geena Davis, Michael James Shaw, Syleena Johnson, Courtney Kemp, Keith Robinson, Janet Hubert, Tom Arnold, Donell Jones, Slim and Mike of 112, Michole Briana White, Matt Cedeño, Raven Goodwin, Amber Riley, Serayah, Ginuwine and many more.
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