Conversations with Felicia Tapp

Today we’d like to introduce you to Felicia Tapp. Them and their team share their story with us below:

Chef Felicia Tapp Born and raised in Durham, NC has always had a love for music and Culinary.

Growing up Felicia would learn from both her paternal and maternal grandmothers. Watching them both produce some amazing food like Salmon Cakes, Homemade Preserves, Buttermilk Biscuits, and fresh sausages for breakfast. To Freshly made ChowChow over Pinto Beans, Hand-cut, Coleslaw, CastIron Cornbread, and Fried Fish on Thursdays. We lived a Farm to Fork life before it was a thing.

Neighbors looked out for each other and you could learn from some of the best unknown cooks that ever graced a kitchen or grill. Pig Pickings, Smoke Houses, Canned Vegetables. This was a big influence on me. When I went to college in Atlanta I fell in love with Hip-hop.

A former female emcee of Durham Rap Duo The 2 Sentimental Queens, we would get a seal of approval on our name by GangStarr’s Guru in a chance meeting at a local radio station. Although I was mean on the mic, I could also be fierce in the kitchen. When a Wheat allergy suddenly made me very ill, I decided to enroll in Culinary School where I could re-learn how to cook with technique without the wheat.

My love of Hip-hop and the beloved period of music would influence the name of my business Golden Era Catering Company. Also Blending my love of Hip-hop music and cuisine I also started a chef networking group by the name of TeamFoodAndHiphop it’s a group of like-minded people that are serious about their craft as well as music.

Would you say it’s been a smooth road, and what are some of the biggest challenges you’ve faced along the way?
It hasn’t been a smooth road by any means. Starting my culinary journey I initially started in the Pastry program. I completed some classes after a routine doctor’s appointment. My doctor told me I couldn’t take Pastry because of my allergies. This totally crushed my spirit. I knew I was not going to quit but switched to Culinary instead!! Later that semester my mother became ill. I had to withdraw from school to work and help take care of my mom. I never gave up and knew I would return back to school. Almost a year later I returned back to Culinary School. I was working 2 jobs and going to school at night and taking care of my mom. Had the flu shot for the first time.

My body was breaking down and I later went into Heart Failure. I thought it was over for me. No more school and my dream to become a chef was just that, a dream. I would withdraw again and go through what seemed like a long hard journey of healing. But through the Grace of God, I was able to go back to school and graduate. Worked for some catering companies, and hotels, and everywhere I worked I would encounter difficulties from some that knew I had gone to culinary school. They would try to break me.

Knowing what I had gone through I wouldn’t back down. Even though I worked in a male-dominated industry I knew this Cheflife was for me.

Can you tell our readers more about what you do and what you think sets you apart from others?
I specialize in Southern Fusion as well as Gluten-free Cuisine. My specialties are Shrimp and Grits and Specialty Empanadas. I’m most proud of graduating from Culinary School, The saying is true a dream deferred is not a dream denied. I prepare onsite fresh empanadas fresh out the grease at The LoFi Lounge in Durham once a month. They have become a fan favorite. I prepare BBQ Impossible, BBQ Chicken, Beef  N Feta and , Philly Steak and Crab Rangoon.

What sets me apart from others is the majority of my clients have special dietary restrictions and or food allergies. I can accommodate them to prepare Vegan, Low Sodium, Pescatarian, Keto, Gluten-free, and Dairy Free. If need be. My culinary background and chef mentors have influenced me greatly and have given me the confidence to improve my craft.

Can you share something surprising about yourself?
A lot of people that I work with didn’t know that I use to rap back in the day and didn’t see the connection of TeamFoodAndHiphop. Also, a lot of people didn’t have a clue I was building my brand.

Pricing:

• $125-up per person Private Chef Dinners
• $50 per hour for Chef On-Site Duties
• 2/$10 Empanadas
• $350-up Couples Dinner
• $15-up per Meal Prep Meals

Contact Info:

• Website: goldeneracateringcompany.com
• Instagram: http://goldeneracateringcompanyl
• Facebook: https://m.facebook.com/GoldenEraCateringCompanyLLC/
• Twitter: https://mobile.twitter.com/goldeneracateri
• Youtube: https://youtube.com/channel/UCGFju0PTAaiTxMftjD3kG4Q
• Yelp: Golden Era Catering

Image Credits
Anthony Aber, Felicia Tapp