Today we’d like to introduce you to Star Maye.
Hi Star, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started cooking when I was about 4 or 5 years old. The first thing I ever cooked was grits on a little wooden stove at my grandmama’s house. I come from a big family where everyone cooks and we would cook together every Sunday. I had only ever cooked big family-style meals until I got my first real cooking job at the age of 18 at the Sunset Grille in San Diego, California. I was also in the navy at this time, so I would be there all day and then work at the restaurant at night. I spent a lot of time trying not to cook, but it is my gift and I always came back to it. I finally gave in and decided to go to culinary school at age 20. In 23 years, I have had some awesome and unique jobs. I have cooked on oil rigs, fish camps, railways; I never wanted to be “regular.” I like to take things that you wouldn’t think go together and make them delicious.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
My largest struggle is being black, followed closely by being gay, which was made that much harder by being a woman. I have had so many things stacked against me. As they say in baseball, three strikes and you’re out. I have been a “kitchen savior” for 20 years with no recognition, but now is my time to shine!
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am the executive chef at Anzie Blue. My focus and specialties are soul food and southern comfort food, but I am probably known more so in the barbeque community. I have done a lot of competition barbeque in the past.
I am most proud of my son. He is my greatest accomplishment in life.
My passion and love for food are unmatched. My work ethic also sets me apart. I have always been willing to put in the work. Drug and alcohol abuse is a huge issue plaguing the food industry. I would be lying if I said it had not affected me in the past, but I have overcome that and it has made me stronger.
What matters most to you?
What matters most to me is being a positive light in an ugly world. It is important to me that I always strive for excellence. I might not meet that every day, but it is the goal.
Contact Info:
- Website: https://www.anzieblue.com/
- Instagram: https://www.instagram.com/Anzieblue/
- Twitter: https://twitter.com/Anzieblue
- Yelp: https://www.yelp.com/biz/anzie-blue-nashville
Image Credits
Mary Craven Photography
