Every great recipe has a story, and every great business has a purpose. When people ask me why I named my business Sunday's Soul Food & Catering, my answer is simple:

"I was born on a Sunday, with a smile."

My name is Chevy, and I am the proud owner of Sunday's Soul Food & Catering and Concessions. The name isn't just a brand it's a reflection of who I am. Sundays have always represented family, faith, love, fellowship, and the comfort of gathering around a table filled with home-cooked meals. That's exactly the experience I want every customer to have.

My love for cooking began long before I ever stepped into a professional kitchen. Every summer, I traveled to Inverness, Mississippi, where I spent priceless time with my great grandmother, Arlee Goff. Those summers became the foundation of everything I know about Southern cooking.

My grandmother didn't just teach us recipes she taught us a way of life.

Long before "farm-to-table" became a popular phrase, that was simply how we lived. We planted vegetables in the garden, harvested fresh produce, gathered eggs, and learned to prepare our own meats from start to finish. Every meal required hard work, patience, and love. Those lessons taught me to respect food, appreciate where it comes from, and understand that the best meals cannot be rushed.

Some of my most treasured memories are standing beside my great grandmother in her kitchen, watching her effortlessly make homemade biscuits from scratch and bake what I still believe is the best peach cobbler I've ever tasted. Even today, I find myself trying to recreate those recipes not just for their incredible flavor, but because every bite reminds me of home, family, and the woman who first inspired my passion for cooking.

As I grew older, my passion followed me into a professional kitchen.

I had the incredible privilege of serving as the Executive Sous Chef at New Birth Missionary Baptist Church alongside Chef Donald Wilson 1998-2003. Together, we prepared meals for Bishop Eddie L. Long, his family, executive staff, special guests, conferences, and ministry events.

Working in a high-volume kitchen taught me discipline, organization, teamwork, consistency, and excellence. It was there that I realized cooking wasn't simply something I loved it was the career I wanted to pursue. That experience inspired me to continue my culinary education and refine the skills that had been planted years earlier in my grandmother's kitchen.