Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Chef Rene Johnson of Blackberry Soul Shares Lessons Learned Beyond the Kitchen

Chef Rene Johnson, Blackberry Soul Fine Catering
Pictured: Rene Johnson | Photo credit: Blackberry Soul Fine Catering
February 22, 2023
Stephanie Teasley
Share this article
       

Chef Rene Johnson is a self-taught caterer who has made a name for herself with her vegan soul food company, Blackberry Soul Fine Catering. Formally working in finance, Johnson switched to culinary work and quickly established herself with an A-list client list, serving everyone from Vice President Kamala Harris to Dr. Cornel West.

Her past interviews have covered her food and success extensively, so I asked what she liked to discuss.

Johnson: I want to talk about life beyond the kitchen! What is life outside the kitchen when you’re in the culinary industry? It’s been on my mind for a long time, and what made me think about it is I have a chef that works with me. I’ve known her for 30 years now, and she’s older and still working because she doesn’t know how to transition out of catering. She didn’t focus on the business of catering.

People think all it requires is for you to cook well. It is about business; the business behind the stove, the business behind the desk. That’s why some people with nasty food are successful; they know how to market, pay their bills, manage their money, hire and plan. And all of that is much more important to me than the plates.

What is the most important aspect to know for success?

Johnson: It’s about strategizing your business, and then you can get a marketing team. I have one, but if I didn’t have the business set up, we could be making aprons and doing things that are not relevant, and I could be cooking and making no money. But it’s about the business and setup and your mindset around that.

In the restaurant world, most don’t make it after a year because they don’t have this business mindset. Do you think in the catering industry this happens as well?

Johnson: I do. Because people think they have a good product because their families say it’s good. Do you know how many times people have said to me, “You need to make this, you need to do this,” but that doesn’t mean it’s going to make me money.

Blackberry Soul Fine Catering founder Chef Rene Johnson
Pictured: Chef Rene Johnson | Photo credit: Marcus L. Jackson

I have to have the understanding of how it’s going to make the restaurant or the catering business money; the production part of it. You need to know how you’re going to staff your events or how to staff your restaurant. You need to know the importance of having a kitchen manager, and you need to know how to get out of the way for your business to grow. It happens so often, especially in the kitchen, because we’re holding onto our recipes, nobody can cook them like us, and we have the vision.

Was it hard to envision making vegan and vegetarian soul food and convincing the Black community it’s just as good?

Johnson: It was because we love our grandmother’s cooking and our mama’s cooking, and can’t nobody cook like our grandmothers, our mothers and our aunts. When I share that I am going to make greens without meat, people were not even trying to feel it.

What I had to do was go ahead and put it in their mouths. How I did that is I made everything almost vegan or vegetarian unless it was a piece of protein and they didn’t know. Then they would say, “Oh my God, that was delicious,” and I’d say, “There was no meat in that,” and they’d say, “Oh my God, you’re lying.” So, I had to fool them at first.

  • Cajou Creamery’s Handcrafted Plant-Based Ice Cream Now Shipping NationwideNicole Foster and Dwight Campbell, co-founders of Baltimore-based Cajou Creamery
  • Dr. Brooke Brimm Drops Vegan Knowledge on the CultureVegan Soul Food founder, Dr. Brook Brimm
What is some other advice you’d like to share?

Johnson: It takes courage to be an entrepreneur and get out there to follow your dream. We’re only as good as the first plate for Black chefs and restaurant owners. Food can be a very unforgiving industry, and you must always work hard to ensure the food is the same or elevated. You can have five great experiences and one bad, and they’ll remember that bad one.

I’m a self-taught caterer. Everything I’ve learned on my own; that’s why I like to share with people because nobody shared with me.

Blackberry Soul Fine Catering plant-based smothered chicken
Pictured: Blackberry Soul plant-based smothered chicken | Photo credit: Marcus L. Jackson

Also, know how to price your product and make sure to have your target in mind. People always think you have to start low, not realizing that those people are not your ideal customer. Somebody won’t pay you what you’re worth unless that’s your market.

A trick I learned is that I don’t go down on my prices. I give them the real price of the cost, so they know what lane and type of caterer I am. I had to learn to say, “It will cost x amount without taxes, without staff, without all these things added,” so you can know. And it levels you up.

What is the best advice you received?

Johnson: I fed 300 Black women millionaires. It was the best event I have ever done, and I learned two things from it.

I was standing in line and serving this beautiful woman cobbler. She came up to me and asked why I was serving her. I said, “Because I wanted to give you cobbler,” and she said, “Put that spoon down. If you’re giving me cobbler, you need to send somebody home because you’re throwing money away. Or put that spoon down and get over here with the other bosses because you’re a boss.” So, I threw that spoon down and got into the groove with everybody else. And my staff handled everything because I have a great staff.

Blackberry Soul Fine Catering peach cobbler
Pictured: Blackberry Soul peach cobbler | Photo credit: Marcus L. Jackson

The second was at the end of it. Some of the entrepreneurs were on stage giving advice, and the same woman got on the mic and said, “Get you a crew. You must have a team that believes in you and will watch out for you. Ones that are not thinking about only money, but are thinking about you. And it’s hard to find, but you can’t stop until you get one. So, get you a crew.” Then she dropped the mic and walked off the stage.

We need a team to grow. You can’t run around doing everything at an event; if you’re pointing and giving directions, you’re respected. Know how to delegate; you need kitchen staff, a sales team and a sales manager. My team told me to stop going to events, and although it was probably because I was on their nerves, that’s when I knew I had made it. I have a good crew.

RELATED: World Travels Ignite Kyle Parchment's Passion for Veganism and Meal Kit Company

As Black business owners, we need to give others grace within our business. Teach your clients to think differently. That’s why you get a sales manager when they’re expecting handouts and to secure the check before we drop off the food. Know your value and price in conversation.

Stay tuned as Chef Rene is about to launch “the baddest culinary apparel line anyone has seen.” Until then, check out her apron line, available on her website. Blackberry Soul is also on Facebook and Instagram.

  • Kitchen Karaoke singer Maysa Leak
    under Food & Drink Maysa Leak’s Kitchen Karaoke Merges Her Love of Music and Cooking
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Kitwanda and Tyronne Cypus of Kiki's Chicken and Waffles in South Carolina
    under Black Chefs , Food & Drink Kiki’s Chicken and Waffles Holds the Right Bones for Success
  • under Etiquette Etiquette in Public Places
Share this article
Stephanie Teasley

A transplant from the Midwest, Stephanie has found a great life surrounded by loved ones, both furry and human, in California. Her mixology skills as a bartender have transferred over to her writing, as she slings words around just as much as she does drinks.

Related Articles

Loading...
Food & Drink

Rémy Martin Celebrates 50 Years of Hip-Hop With VSOP Mixtape and Museum

Diaspora Kitchen project in Cameroon from March 9 - 10, 2023
Black Chefs Featured Food & Drink

Inaugural Diaspora Kitchen Event Celebrates Cameroonian Cuisine

Uncle Waithley's Vincy Brew - Founder Karl Franz Williams
Food & Drink

Karl Franz Williams Unearths Roots with Uncle Waithley’s Vincy Brew Ginger Beer

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!