Shawnna discovered her love for cooking at the young age of eight and rapidly took over the family cooking responsibilities. At 13, she got a job as a wait-staff person at Rosie’s Kitchen in Wilmette, Illinois. It soon became obvious to her that all the cooks were having all the fun. Still, Shawnna was torn between going to school as a Neurologist or going to school to be a Master Chef.
“But my focus always came back to food,” says Shawnna. “My friends and family continued to encourage me to pursue cooking because I love to make people happy through food.”
Over the next few years, she expanded her love for working with her hands and cooking throughout the rest of her high school experience. Graduating a year early from Evanston Township High School she later entered Baltimore International Culinary College where she pursued her interest in culinary competitions. Towards the end of her program, she did a couple of internships with well-known chefs like Chef Francois Kwaku-Dongo of Spago and Chef Sean McClain of Spring in Evanston, IL. She eventually received her Culinary Arts Degree from the New York Institute of Technology. Shawnna became interested using her culinary skills and aspired to become a chef for the President of the United States. To acquire additional training and education, Shawnna, joined the United States Army after graduating from NYIT.
While in the Army, Shawnna had hopes of joining the Army’s Culinary Olympic team. She captured all four titles of Cook of the Quarter and had advanced to compete for the Cook of The Year. She also had won a slot to compete as a member of the post culinary team for all of her great merits.
After her discharge from the Army, Shawnna enrolled at Morris Brown College in Atlanta, Georgia, where she received her bachelor degree and graduated as Magna Cum Laude in Hospitality Management.
After graduating, Shawnna was hired by Karen Bremer of Great Hospitality where she learned how to manage and operate a five star diamond restaurant. Shawnna learned the important elements of hospitality service through Ms. Bremer and what that the social elite expects with a fine dining experience. But also included in that experience was home styled dining. Something that Shawnna also learned from her grandmothers who were so selfless when it came time to prepare meals for family and guests for holiday celebrations.
Shawnna opened her own catering business, On The Table Caterers when she was living in Atlanta. Her business focuses on providing catered services as a private or personal chef, with a touch of class and a touch of grandma’s love and comfort. When you hire Shawnna you will feel like a guest amongst your guest.