Internationally renowned and celebrated chef, Cat Turner, has developed her game plan of success. The Trussville, Alabama native has spent almost two decades honing her craft in some of the most prestigious kitchens across the country including the Ritz Carlton Hotels. Cat’s expertise has taken her all across the globe training students in South Korea, Turkey, The Philippines and more. She was also named one of ESSENCE Magazine’s Top Millennial Chefs. Cat now serves as the Chef for the Atlanta Braves premium clubs in SunTrust Park. She is the first African American female to do so. Cat has created her own lane and changed the way we see chefs, blazing a new trail for others to follow.
FWM: Cat, I’m so honored to have the pleasure of this interview. Please tell us about yourself and your business.
CT: I’m Chef Cat Turner, I’ve been a chef for over 15years. My gift has taken me all around the world. I’m currently a chef for a professional sports team where I curate exquisite menus for elite guests.
FWM: What led you to the culinary industry and who was your inspiration?
CT: I’ve always been in love with food. I grew up in a large family and food was our love language. I learned a lot watching my mother & grandmother.
FWM: Deliciously healthy foods are a top priority for you. As a vegan, how important do you feel our food choices are to our overall health?
CT: I’m a strong believer in “you are what you eat.” I also believe that a proper diet can heal you.
FWM: As an international chef, which country’s cuisine is your favorite?
CT: I don’t have a favorite cuisine, I feel each cuisine in its own language tells a story of the land, it’s resources, the ancestors. I could never put one cuisine above the next. I’m just grateful to have experienced so many.
FWM: As a black, female chef in a male dominated industry, what has been your hardest obstacle to overcome?
CT: As a female black chef I have had some obstacles, but what career doesn’t come with them. I wouldn’t say my industry is male dominated anymore. I see plenty of badass woman in the kitchen. I feel the female chefs sometimes lack the platform to shine or are looked over for many opportunities. This may be why a lot of them are unknown, this is why I’m so appreciative of this spotlight.
FWM: What has been your greatest accomplishment?
CT: My greatest accomplishment has been the opportunity to work and teach talented women in the kitchen. It’s not just food, but connection. It’s more than a job, we are family. The kitchen chose us, and we spend a lot of time together, doing a difficult job and making it look easy.
FWM: Please give a piece of advice to young women who are planning to enter the culinary world.
CT: To any young women planning to enter the culinary world, I would say, soak up all the knowledge you can, find your voice in food, and push yourself to do the impossible. This is a selfless career, each day is a battle kicking out perfectly executed dishes to hundreds of guests, and you can’t slack. You will get tired, you may get burned or cut in the process, but you will live to cook another day. Each day I cook and lead my team as if it’s my last. If you were great on Friday but sucked on Saturday that’s all the guest will remember. Create an experience like none other and make a name for yourself. I’m already a fan of yours. This is what I’d say.
FWM: How can our readers connect with you and your brand?
CT: If you would like to connect with me, I’m @CHEFCATTURNER on Instagram and my website is www.ChefCatTurner.com
Photos courtesy of Leslie Andrews
