Chef Alexia Grant shares her recipe for success
The journey was destined
Everyone’s career path is unique; full of twists and turns, highs and lows. Alexia “Chef Lex” Grant’s journey is no exception.
Chef Lex grew up in Piscataway, NJ as the only child of West Indian parents. As a graduating student at Piscataway High School, a career in the culinary arts was unimaginable. Chef Lex was at a standstill, unsure of the career path she wanted to pursue.
She received some advice from her sickly grandfather, an entrepreneur who owned his own mechanic shop, to be great at whatever career she would need to explore. Following his advice, Chef Lex called the Art Institute of New York and submitted an application.
Her acceptance into the Art Institute was bittersweet. The same day of her acceptance, her grandfather passed away. Chef Lex had a feeling of relief knowing her grandfather did not leave until she got accepted… as if her career path was destiny.
No dream is easy
Attending the Art Institute of New York was a blessing for Chef Lex as the constant commuting, hectic city life, and responsibility of completing the Art Institute forced her to mature quickly.
After attending the Art Institute of New York, she worked a number of jobs, some related to the culinary industry others not so much. She was a receptionist, security guard, bartender, server, and host.
However, the kitchen was always calling her because that’s where she was able to create and do what she loved.
It wasn’t until Chef Lex began working at Breezes, a Caribbean restaurant in Metuchen, NJ that she realized her potential in the kitchen. At Breezes, she moved from prep cook to line cook, to sous chef, to running the kitchen, to running events in about eight months. Soon after, her career began to pick up.
Chef Lex then went to work at Fig and Olive in New York for a few years, where she further refined her skills. However, Chef Lex wasn’t receiving benefits from Fig and Olive, and would leave to work at Restaurant Associates.
At Restaurant Associates, Chef Lex was required to cook for a large number of employees at a company cafeteria. Here, she learned how to budget properly and began taking side jobs from workers there. Chef Lex began thinking about how she could become her own boss, particularly as a way to advance in an industry dominated by men.
I am my own boss
The goal of becoming her own boss got a major boost 6 years ago, when a friend of a friend led to Chef Lex’s first job with a celebrity client, Angela Simmons.
It was a dream come true, but Chef Lex had to remain grounded. She remained at her corporate job so she could have benefits, but quickly discovered that balancing the two jobs was exhausting. Having no prior experience or guidance into the life of a private chef, Chef Lex learned the demanding tasks of the job; she was the assistant, the seamstress, the stylist, the space planner and party planner.
It was clear that something had to give. Three months in, she bet on herself and quit her job at Restaurant Associates.
Since becoming her own boss, Chef Lex has risen as a premiere chef founding two companies along the way, Eat Me Up Cuisine and Chef Lex Grant & Co.
Eat Me Up Cuisine services include private chef, event catering, and custom meal plans.
Chef Lex Grant & Co. is a full service chef placement and event planning agency. The company ranges from vetting and placing the top chefs in your area with premier athletes and entertainers in long and short term contracts, as well as finding the perfect chef to execute your special event.
Food for your soul
Since becoming a premiere chef, Chef Lex has not forgotten about her community.
Chef Lex begged Kells of 5001 Flavors to let her run a Newark chapter of his #TakeCareHarlem initiative. In 2015, #TakeCareNewark and #feed500 took off.
Chef Lex and about 40 volunteers made 607 lunch bags of sandwiches, snacks and fruit and passed it out throughout the streets of Newark on a cold December day. The next year she topped her previous goal and made 817 lunch bags with additional donations of socks, skull caps, pads and toiletries.
Chef Lex also volunteers at Westside High School and donated hot food for 300+ kids every Friday in the summer of 2019.
Currently, she is working with the school to build a commercial kitchen and garden where the students will run and operate a business. This project will give the students the ability to enter adulthood with real tangible skills and the opportunity to see what the operation side of business looks like. We're creating the next generation of entrepreneurs and Chef Lex is honored to be able to make a real change in the lives of these students!
We caught up with Chef Lex to discuss her business, her journey as an entrepreneur and what she’s learned along the way.
“Do not quit your day job until you learn the business side and are able to generate a STABLE income!”
What inspired your passion?
From a very young age I’ve always loved cooking. I will always admire my grandmother who was the matriarch of the family. She was a cook but realized in order to support her family she needed steady income. So, she became a nurse. However, she continued to sell her cooking as a side hustle. I would have to say I inherited my strength and hustle from my grandmother.
What challenges have you come across that you didn’t expect?
3 major challenges that I've come across being an entrepreneur is:
1) How my friends would react. I lost a lot of people I was close to due to jealousy of my position and new circumstances.
2) My love life took a major hit. I had no time to really invest into a relationship. I had to become really introspective and learn how to be okay being alone.
3) TAXES (... that should have been number one)! I had no idea how intimidating it could be. And to be completely honest, it took me a couple years to get it together. I believe that taxes, lack of paying them, understanding them could completely cripple a small business. Do your research, ask questions... don't be scared to get help.
Describe your day as a business owner.
5am: My average day starts early around 5am. I have to wake up early because I don’t have much time for myself throughout the day. I start my day by reading, praying and cramming in a quick work out.
7am-9am: I’m on my computer checking up on any business inquiries, invoices, my menu and the brand.
9am-11am: I schedule all of my meetings.
12pm-4:30pm: I have a full-time client from which I cook brunch and dinner for.
4:30pm-5:30pm: I’m home for a power nap.
5:30pm-8pm: I’m out supporting other people. I go to events, pop-ups, workshops… anything to support friends or other self-starting entrepreneurs in the culinary industry.
9:30pm: I’m in bed usually by 9:30pm every night.
What do you think about Makerhoods?
I’m all for the project. Any project centered at helping my people achieve their dreams has my approval. The Makerhoods initiative is both unique and greatly needed. Most self-starting entrepreneurs do not have the adequate amenities to quit their jobs and work on their dreams. Makerhoods is providing a work and live space for affordable rate and are centering these entrepreneurs in a community of like-minded peers.
What advice would you tell your younger self? Any self-starting entrepreneurs?
Entrepreneurship is NOT for the faint of heart. Do not quit your day job until you learn the business side and are able to generate a STABLE income. When you want to follow your dreams, make sure you sustain yourself first. Always remember the dream is the journey not just the end goal… everything in between can be ugly but its also there to teach and mold you. Take chances just be calculated about them.
Anthony Smith, Community Outreach Coordinator
After graduating college and returning back to my hometown of Newark, NJ I became a member of the Newark Makerhoods team. This transformative experience put me in touch with many local entrepreneurs who are all in different business stages, ranging from established to upstart. Newark is a thriving city for talented creators. I'm here to share their stories and launch their business to the everyday public’s eye.