Meet Rekkhia Williams of Khia’s Clean Cuisine Catering Services

I was born in Chicago in 1987. My father being in the Army required my family to move to Columbus,Ga. when I was six years old. I’ve literally always loved cooking and serving it to others. My Christmas gifts would consist of at least one food related toy. Lol. Growing up I’d always observe my mother in the kitchen cooking or my father making cookies.
My parents are honestly both my food inspirations. I grew up toggling the tv between cartoons and the Food Network. I’d go in the litchen searching for the ingredients to prepare whatever I watched. Cooking to me has always been more than just preparing a meal to consume. Cooking brings together family, is a conversation starter and just makes the soul feel good.
Three years ago, I decided to make a few healthier changes to my diet. I previously quit drinking sodas and wanted to implement better eating habits. I prepared a low-calorie Chicken, Broccoli and Shrimp Alfredo and posted the finished dish on my Facebook page. Little did I know that it would be the start of my own catering business. I was shocked at the positive feedback I received from the photos alone.
I sold a few of my leftovers via Facebook and gained my first customers. I pride myself on cleanliness and uniqueness. I mix my Chicago, Mississippi, and Georgia influences when creating my unique dishes. My motto is “Turning pain into a passion.” I put all my stress, long nights, heartbreaks, fears, dreams and ancestral inspiration in every dish to create food magic.

“Still I rise”… I don’t think I’d appreciate my business if it didn’t come with a little struggle. I’ve had to work full-time jobs I disliked just to have money to buy food to prepare and sell. I’ve had to surprisingly deal with racism as well. In the beginning, I’d post my menu for the day in the Facebook market place. I’ve had people say nasty things such as ”stop using your child’s food stamps for profit,” in which I had neither any children or food stamps.
I still have to deal with the copycats. In the beginning I definitely let it get to me. I’ve blocked more people since I’ve began my business than in my entire social media life. Nowadays I find it flattering and take it as a sign that I must be doing something right. We all should strive to be inspiring.
Me being a small business sometimes I overwork myself. Your body will quickly let you know to rest. I will go all day and not eat due to a lack of appetite from cooking. I then eat late once I do finally have an appetite. I have to remind myself to take a personal day to rest and recuperate.

I’m a small Catering company dreaming of a remote location and food truck. I cater a variety of events as well as sell individual plates and family-style dishes. I prepare a wide array of dishes: “Soul Rolls (Gourmet egg rolls), Pizza Pot Pies, and Meal prepping. The more unique and creative the better. I love a food challenge.
I am most proud of my perseverance and willingness to try different dishes. I could never limit my cooking to any one specific group. I’ve made Pho, Vegan Soulfood, Baked cakes, dipped apples, even mixed jello shots. I never get bored with food knowing that I can cook such a wide variety of dishes.
What sets me apart from others is definitely my creativeness. I love creating new, fun, and trendy dishes. My “VooDoo Deviled Eggs” which are topped with creole shrimp or my “Drip Drops” which are candied grapes are to name a few. I keep my customers standards pretty high. They are my daily motivation.

I define success in my field by being able to solely live off of my business. I also believe that success is measured by the journey it took to get there. Each and eveytime a customer inboxes me to praise my food I reach another level if success. We tend to forget to celebrate the small accomplishments. Sometimes it’s the very thing that keeps us open another day.
I think we depend on others to determine our success. We look at social media and television to compare ourselves. That can deter you from going at your own pace. I had to learn not to judge my success by others. Everyone has their own timing.