Today we’d like to introduce you to Scarlette Stafford.
Hi Scarlette, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
We are a Louisiana Creole heritage based company with roots deep from southern and central Louisiana. My family roots are both French and Blackfoot Indian, which is where I inherited my culinary interest in exotic spices and seasonings. My grandmother Rosa Baker-Bazron raised me and her mother Rozelia was full-blooded Blackfoot Indian and she was an excellent cook. She had a lot of children and grandchildren, so she created a lot of dishes that would be plentiful and tasteful for her family to eat. So, I inherited those same traits. I believe that food should be prepared with love and it should be more than just a pretty plate. So, I search various markets and suppliers to offer my clients cuisine that is richly spiced with tasty seasonings, fresh ingredients and the love of cooking.
I started cooking to feed my family during holidays and family gatherings, during Covid I walked away from my position at Exxon Mobil as a Process Engineer to work full-time in catering. Covid caused my job to go on furlough so during the pandemic shutdown, I bought a tent and started doing food pop-ups selling delicious and tasty Creole cuisine like smoked boudin, shrimp etouffee, red beans with Andouille sausage, dirty rice, and more to make extra money to survive and it turned into full-service catering.
We offer a wide menu selection that includes customized menus. Our food just has a special touch, and a plate never comes back full, it’s always empty!
Now, we have broaden our services from the south to the west coast, with clients in California, Arizona, Nevada and Colorado. We are preparing ourselves to be a traveling, concierge catering company, bringing rich, authentic Creole cuisine and southern hospitality to clients who want delicious, flavorful food and not just a pretty arrangement on a plate.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Running a food service operation is costly and it is a lot of work. We have failed and have had to go back to the drawing board a couple of times, but in the long run, it is worth it. For the most part, obtaining the food permits is very tedious and expensive depending on states and counties, each one varies in stipulations, regulations and fees. It makes it difficult to run a food service business.
As you know, we’re big fans of Bailey Rae Events. For our readers who might not be as familiar what can you tell them about the brand?
We are full-service, turnkey, concierge catering and event planning company with the ability to offer our clients a one-stop shop. We handle every detail of planning and hosting any event. We curate menus, coordinate events managing logistics complexities. We provide on-site execution, and a tailored experience to making your event memories ones to remember.
What sort of changes are you expecting over the next 5-10 years?
Food will always be a factor, good food will always be a plus. The industry is growing and shifting with new trends and the demand for good, healthy, tasty food. Our goal will always be to provide quality over quantity and not skimp on our service. As prices on goods rise, over time, we will have to increase our services, however our quality will always be worth it.
Contact Info:
- Instagram: www,instagram.com/baileyraeevents
- Facebook: https://www.facebook.com/baileyraeevents
