interview by Wendy Jackson Slaton | photography by Federico Guendel/I Heart ParisAge:
DETALS: 36 • From: Houston • Lives In: Spring Branch • Education: Bachelor of Arts in Radio TV minor Marketing (Stephen F Austin) Culinary Diploma (Art institute of Houston) • Favorite Destination: Beaujolais, France • Hobbies: Traveling, exploring new Cuisine, Crossfit, Spending time with family • Favorite Restaurants: Uchi, French Laundry, Ruggles Black, Gatlins BBQ, Carocal and Anvil for Cocktails!
Michelle Morris is not only a loving wife, a nurturing mother as well as a superstar entrepreneur, but she is also Executive Chef/Owner of Southern Cadence Cuisine. In the fall of 2018, Michelle and her husband, Darrell, purchased Well Done Cooking Classes. We caught up with her to find out how she manages to do it all!
Tell us a little about your familyI have an amazing hubby, two amazing, energetic boys – who keep us super busy! Not to mention our two fur children Max, our German Shepard, and Mocha, our Yorkie who thinks she is a human!
When you’re not in a kitchen or teaching classes, where do you like to hang out with your family? Most of our time is occupied with soccer games and birthday parties. When we get a free weekend, the boys like to go to the trampoline park, and our families love brunch on Sundays after church.
Do your children share your passion for cooking? Both boys are starting to experiment more in the kitchen. My seven-year-old, Justus, asked to have his birthday party at our cooking school. Not a bad idea!
What is your go-to or favorite family meal? My kids are not picky and will eat just about anything. Honestly, I do not cook the same thing often. However, they do enjoy pancakes and bacon anytime! We also like to make pizzas at home.
Were you always interested in being a chef? I had a culinary blog called the “Culinary Cutie,” where I would travel around interviewing chefs and tasting their food. This inspired me to do what I love and admire so much.Before entering the culinary world, I worked for eight years for Ferguson Enterprises as a showroom consultant. I pitched the idea of a need for a corporate chef to my management team, and this landed me in culinary school. After receiving a Degree in the Culinary Arts from the Art Institute of Houston, I became the Corporate Chef for Ferguson Enterprises.
So, tell us about the Southern Cadence Kid (SCK) Lunch Service…SCK Lunch Service is our signature, healthy chef-inspired lunch option for kids during the school year and summer. We are excited to provide a colorful, nutritious, and delicious culinary experience! My team realized there was a need for healthy, creative and tasty lunch options for kids, so we created meals that consist of a protein, starch, fresh veggie, and fruit. Three days a week, we include a surprise treat! Our goal is to deliver healthy food choices for children while exposing them to new foods and textures, using organic and locally-grown items we hand-select. We aim to introduce kids to organic and locally grown choices selected by chefs. We are a nut-free program and do our best to accommodate other allergies and food sensitivities.
Cooking for Cuties is another option for new parents. Tell us more…We instruct moms, dads, and caretakers how to create healthy and delicious baby food and introduce new flavors to their little one’s palate. All food is organic and/or locally grown. In the comfort of your home, the Cuties Class is taught in stages correlating to the child’s age. Starting at five months, we work together to formulate foods that help to promote balanced and adventurous eating habits.
To learn more about Southern Cadence Cuisine visit their website at www.southerncadencecuisine.com or on instagram @southerncadencecuisine.
