DreamChaser | Hadassah Patterson
Name: Hadassah Patterson
Pronouns: she/her
Age: Grown Boss Lady
Job Title/Company: CEO of Triangle Gluten Free LLC and Yes Chef Beauty
Education Background: Dual Degrees in Culinary and Hospitality Management; specialized English Lit Pre-College. Computer Science Certification Pre-College.
In-depth Questions
Tell us a little about who you are.
Hi Loves! I have a widely varied experience in life. I began my banking and finance career as a teen – soon after high school. This was operational primarily: bookkeeping, processing, tech hotdogging, and corporate customer service. Eventually, anything that went awry – I fixed it. I’m still the kind of person who gets things done, and love seeing people do well. I am also completely Deaf, but I was born hearing. (I identify as Late or Recent Deaf). So, I speak English, ASL, Spanish, Italian, and then some French, African, and German. I am learning more Italian and Indigenous American languages. I guess you could say communication has always been important to me, regardless of hearing status. I’m good at reaching out to others – with a global mindset.
2. What sparked your interest in starting your business(es)?
Food has always been my passion, and I come by that honestly. My maternal grandmother, paternal grandfather, both parents, and a host of relatives near and far were farming and professional hospitality folks at some point. My happy place is combining farms, food, health, and the written word. My maternal grandmother kept a garden and made her own rosewater; my father loved gardening and herbalism. It was always a dream of mine to combine the two. But during the pandemic I started things that were on my mind – like plant-based beauty and more culturally informative writing.
3. If applicable, tell us about your fulltime job and/or any side hustles you might have.
I’ve always worn quite a few hats. I’m a chef, writer, national brand ambassador, beauty brand owner, event planner, and business consultant. I’ve also done non-profit food program directing and everything in between.
4. Who are you most influenced by?
That’s tough. I had some good role models for savvy living – probably my maternal grandmother influenced me most early on. She was petite but feisty, and commanded respect as a chef. My father was my confidante throughout life and did amazing creative, hospitality, and nature work. My mother probably did more to influence my sauce technique, sanitation standards, and seafood work than any book, chef, or class. She made the sauce at the historic Dillard’s BBQ in Durham in its heyday and ran prep at Triangle restaurants, plus she excelled at mechanical or technical jobs. Both parents kept us in community and volunteer kitchens as kids. We have a big family. It was a good mix which kept me well-balanced.
5. What was your first job and how long did you hold that position?
My first job inside the home was long-term childcare during my high school years. My first job outside of the home was at a local Biscuitville as a front counter cashier.
“I’m loyal to that which is loyal to me. I communicate boundaries early and consistently. ”
6. Can you share one of your proudest achievements with us?
Every full belly and article written. They all have meaning because it’s important to do work that aligns with one’s values. I do things with heart.
7. What were your initial goals with your work? How have they evolved?
I started out going to culinary school in order to open my own bakery more successfully. A local manager at a health food store let me set up a table one day to raise tuition. I sold out of baked goods – gluten-free and vegan things. I even had a Black elderly couple donate flat out with the promise I would finish school. It’s easy to lose sight of your goals when someone else has you coming and going for their own ends. But I did start my own bakery and the private chef service was really taking off before the pandemic. I have some plans for the food side in the works. We’ll see how it goes. The beauty line and writing side aren’t going anywhere either. I’m working on a couple of collaborations for growth and am always open to that. I stay flexible. I have a polymath type of goal mindset. I only have time for big minds and broad thinking.
8. What do you think is the most important life skill you learned through your work?
Be disciplined and reliable. Things won’t always go our way, but can keep at it. Life is about the long game. Every day, the consistency of minding our own business does work.
9. Where do you hope to be in five years?
I’d love to see abundance flowing to the extent that I have the right people in the right places happily and can step back from ops, serve on social justice boards, have my personal time for travelling, homesteading, and family. I’m good at vetting and making executive calls. Then I’ll start something else.
10. What is a typical day like for you?
Eh… typical? I’m building right now. So, my schedule changes from day to day, but I’m in control. That keeps me up later. It always has, and people will assume all sorts of things about us women of color especially, you know. But despite my ability to wake up early when called for, I’m a night owl when I work. My typical day is both peaceful and busy. I like it.
11. What was the biggest obstacle you’ve faced so far in the process of pursuing your goals?
Other people’s issues – personally or professionally. I’m very chill and mellow, and I mean what I say when I say it. I’ve learned to protect my energy and move away quickly when someone else might impede my goals or wellbeing. It’s not my problem and I don’t have to prove anything. I’m loyal to that which is loyal to me. I communicate boundaries early and consistently. I don’t accept friend requests from strangers, and extremely rarely from anyone in kitchens. I keep my personal spaces personal. I only have room for mutual respect and value. Therefore, I do not repeat myself for grown-behind folk that can damn well hear me the first time. I keep other people’s mess off my yard. You need you more than anyone else ever will.
12. What is the best piece of advice you have received?
My Daddy told me to keep up my habit of finishing what I start, and not to accept something just because it was handed to me. I treasure good opportunities.
13. When do you get your best ideas?
In peace and quiet, and during the heat of a moment. It just depends on the kind of need. Cooking ideas come rapid-fire naturally and change in the blink of an eye if called for in the kitchen. It really is a gift we must treasure when we are in our zones. No two brains are alike. My other biz ideas come during tranquility. I honor my happiness with a balance of both.
14. Can you share with us one time that you failed and what you learned from that failure?
I don’t focus on or repeat failures. I’m not even sure that I have an actual regret. I always give my best – 100% or more. When I lay my head down, that’s my first consolation prize. At the ends of my careers, how can I possibly say that whatever humanity I’ve exhibited didn’t lead me exactly where I should be?
It affects our positive energies to dwell. I’m willing to take healthy risks. I might succeed or not, but I personally have no respect for a coward, and we must love what we see in the mirror to rest well at night. We must be brave in this life. My ancestors’ prayers were that I have strength. How dare I let them down?
15. How do you unwind?
Reading, movies, long walks on the beach, connecting with family, cooking for the joy of it, maybe a glass of good wine, yoga or gardening or exercise in nature, and proper sleep.
16. Can you share a sacrifice you have made in the pursuit of chasing your dreams?
I survived an abusive relationship early in life and promised myself to know who I was and live as I wanted before being responsible for anyone else in this world. I had a lot of pressure to have kids with that abusive spouse. I refused, and as much as I love the joy of children, not a day goes by without gratitude for that resolve. For some of us long-term commitments come later in life, if at all. There were some real doozies that I had to excoriate from my life even well after I’d healed from that experience. But elderfolks told me as a young adult that I could settle down any time I wanted. It’s doing what one loves that passes folk by. I like taking good advice. We’ll see about the rest. I still have some sparkle in my eyes.
“It’s a different drive, but still requires enough humility to keep honing one’s craft, and the fortitude to stand your ground when needed. ”
17. What would you tell someone else who is interested in entering your field?
They betta call me, chile! You don’t have enough time here! No, I’m playing. There is just so much involved. I was a whole, balanced adult when I entered the food world professionally, and it can require every bit of integrity and mojo one wields.
Be your own rock, but flow as fast as water. No matter what field one enters, it takes emotional intelligence (EI) and maturity as well as talent and dedication to that craft. The EI part can be the missing link. Protect your energy and light.
Too many people enter as highly dysfunctional folk and make others’ lives and careers far more difficult than called for, and too many have enabled that paradigm in the name of good ole boy-ism. Fix your shit. It’s no one else’s problem but yours. Neither jobs, sex, relationships, substances, nor religion will ‘fix’ your life. Put on your grown-folk britches and stare down your issues. See a pro if needed. Make lifestyle changes for your own sake. The only shame is in denying one’s truth.
The industry needs healing now more than any time prior. Success does not equate character. Be a good person first, no matter the calling. One must create from a stable personal space in order to build lasting stability for others. Small biz owners create stability from nothing – especially folks without generational wealth hand-me-downs. Nevertheless, the castle will crumble without character. When you see places always hiring, run. That was always the rule. High-turnover establishments are abusive. Review sites are shifting the culture to allow ‘reference checks’ on employers. Karma is a real thing. Employment is a mutually beneficial process. Not that everyone deserves closures who are going through it! It breaks my heart to see dear friends closing doors beyond their control. But there’s also a lot of trash behavior going out with this wave. That includes the slave/servant mentality which has driven customer relations and frontline work for so long. The hospitality industry will be fine if it heals itself, and we each play a part in that every single day, with every positive word and action we take.
The writing world has seen its own revolution. It’s still in flux as well, but much more is opening up for people of color to have a voice these days and honestly, editors are thoughtful folks, by necessity. It’s a different drive, but still requires enough humility to keep honing one’s craft, and the fortitude to stand your ground when needed.
As for the rest – yeah, they really should just call me. I have rates for consulting. 😊
18. What do you hope people take away from your story?
Live your potential to the fullest.
19. What did you want to be as a kid?
Exactly who I am and what I do. I don’t say it to be cocky. This personal fulfillment and happiness I have took SO much work. There were days. There were days where I didn’t know when I would see the sun shining on my life to be fully myself. I moved past them because I deserved better, and I protect me fiercely now for the same reason.
20. Anything we missed that you would like to share?
No, we’re good. Great questions! Thank you for including me among such lovely people!
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Check out her Youtube video: https://youtu.be/alNjG5Q8OgQ !
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