Jan 4

Jan 4 Shantrell Mixson | Co-Owner, SoulFULL Eats Meal Prep

Shantrell began cooking meals for her family at the age of nine, went on to study French cuisine at Le Cordon Bleu, and has worked in fine dining for more than 15 years. A native of Jacksonville, FL, she credits her mother and grandmother for her passion for cooking. The kitchen is her school, her church, and her happy place—and she loves making others smile with her food. Read on to learn more about her kickass meal prep and catering creations through her business, SoulFULL Eats.

The Basics:

Hometown: Jacksonville, FL
Current city: Jacksonville, FL
Alma mater: Le Cordon Bleu
Degree: Culinary Arts
Very first job: Neighborhood Candy Store
Hustle: Co-Owner, SoulFULL Eats

The Interests:

Babe you admire and why?
I admire Issa Rae. She always has a humble beginnings attitude—she’s very inspiring and impactful.

One album, no skips: what are you listening to?
R&B Street Jazz

How do you relax after a long week?
I indulge in a nice glass of red wine

The Hustle:

Tell us about your hustle, providing a summary of your roles and the work you do daily.

As Co-Owner of SoulFULL Eats, I’m consistently looking for ways to be creative and bring exciting food that most people wouldn’t expect to be a part of their regular meal prep. There’s not a moment that I’m exercising my thoughts to expand our customer base. I feel there’s still a multitude of people that have yet to know who we are!

Having studied French cuisine at Le Cordon Bleu, what was culinary school like for you, and how was your program structured?

I attended the Atlanta location—I really enjoyed culinary school. Those were some of the moments in my life where I was beyond determined. Nobody believed I lived in “Hotlanta” and didn’t get out and enjoy the city—but I was there for school, so that was my focus.

How have your past professional and academic experiences and lessons prepared you for the work you do today? How have they not prepared you?

I would say my professional experiences supersede my academic experiences. I would tell anyone that being hands-on and actually working in a realistic environment will give you better understanding and growth as it relates to your craft. You have access to real time and real life experiences. Although, from an academic perspective, you’re able to apply techniques and verbiage in the workplace and be able to identify relatable book text to certain instances in the workplace.

What’s your process for creating your weekly menu?

We dedicate a few hours each month to have a brainstorming session, where we create menus for 2-3 months at a time. We always incorporate some of our customer favorites or staple items.

How has being a woman impacted your professional experiences? What can we collectively do to support and empower women in your industry today?

I believe that since women have started to saturate the culinary industry, we’ve become more recognizable with our talents, and we’ve become much more appreciated. The industry has grown to “put some respect on our name” and I’m grateful to be a part of the industry.

You credit your passion for cooking to your mother and grandmother. Can you elaborate on that?

I spent a lot of time at a very young age sitting on a wooden bench in my great grandmother’s kitchen. During summers and weekends, I would watch her cook every meal. We would start the day by going into the garden, picking fresh vegetables, and incorporating them into our dinner for the evening—talk garden to table! I felt like cooking was magical. My thoughts were: how can you pick something as simple as peas or corn, and turn it into this mouthwatering dish?! I’d watch people crave her food, and people would literally fight over the last serving. As for my mom, she gave me every opportunity to cook in our home, starting from the age of nine. She was shocked that I could cook a full meal. She still cooks some of my dishes to this day!

What’s one thing you’re proud to have accomplished in your career thus far?

I would have to say my mentees. Some are aspiring chefs, full-time chefs, or employees in the business. Helping them and then watching them grow and develop professionally has brought me pure joy. Some have excelled to be great chefs, GM’s, and successful business owners. It makes me feel like I continuously have a purpose!

Do you have anything exciting planned for the future of SoulFULL Eats? What do you hope to accomplish over the next couple of years?

We’re looking forward to expanding our meals outside of Jacksonville and across the U.S., in addition to having a grab and go storefront!

Who are some women in your field that you look to for inspiration?

Julia Child is my foundation, and I love her story. We share the same principles. We both have confident attitudes, we’re not afraid to experiment and make mistakes, and most importantly, we both put passion over perfection!

Career and/or life advice for other babes (both inside and outside of your industry?)

Start out with having a plan, and define your role. Discipline is a must, and you must be able to identify your strengths and weaknesses. Every day, wake up with a purpose to be better than you were the day before.