Rising Stars: Meet Blackwell Smith

Today we’d like to introduce you to Blackwell Smith.

Hi Blackwell, we’d love for you to start by introducing yourself.
I attended the Culinary Arts Institute of Louisiana many years ago. I fell in love with the food and the culture. The rich spicy flavors of that cuisine have followed me ever since. As many foodies do I traveled, lived, and worked in many different places. Those experiences added to my understanding of flavor, balance, and techniques used in cooking. Eventually, I settled in Chattanooga, opened a few restaurants, and started a family. Maybe other people can balance that but I wasn’t able to at the time.

We ended up closing because we couldn’t turn a consistent profit. I tried finding work as a chef but it was never satisfying. I traveled to Napa Valley and started work at Press. The chef there had an amazing menu, the best wines, the best beef, the best seafood, the best products, the best of everything… He wasn’t happy and I wasn’t either. That basically ended my career in professional kitchens. I foraged mushrooms, did consulting, private parties, and a few other things. The problem with food is it sticks with you and you just keep getting back in it one way or another. Covid hit I found myself looking at my life. Asking why did these other people have success at what they did and I didn’t. So I read, meditated daily (still do), and eventually came to a conclusion.

I had a head full of negative thoughts about myself, work, people, and the world. I took it upon myself to in essence change my thought pattern and focus on what is good and what I want in life. As my attitude changed so did the opportunities in front of me. Things started lining up for me. I started bagging Lucky Cajun in June of last year. The response has been incredible and the momentum is really picking up.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Recently it has been really smooth. In the past, I focused on the negative and seemed to always get stuck on something unproductive. I was in my way but I didn’t know how to change my situation. That was the struggle of not being aware of my attitude.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Every person has something special that people can use. I make a spice blend that is ridiculously delicious. I get that many people say that. Here is what makes us different on a practical level. We use really fresh spices. grinding them weekly, we use either no salt or a very appropriate amount of salt that makes the seasoning delicious. Love is the most important ingredient.

I sent my recipe to 5 different packers and none of them could get it right. They didn’t make it with love, the quality was low and they added extra salt. The only thing I can say from this experience is I care about the product. It isn’t a commodity, it is a handcrafted product. What I put into it is what makes a difference. You are really not gonna understand how good it is until you buy, cook and taste our blends.

Is there anyone you’d like to thank or give credit to?
First off my family has almost always been very supportive. There is also a core group of followers that always support me. Chattanooga Seafood Company was the first to carry Lucky Cajun on its shelves, which was huge because it opened up so many other opportunities.

Vinterest for letting me grill Lucky Cajun chicken skewers in front of their store. The folks that run these farmers’ and maker markets are not only helpful with sharing insights, they also post your brand in front of thousands of people that don’t know who you are. If you have a product that could be sold at a market do it and do it now.

My son Quin asked for Lucky Cajun on food at home. It struck me that the picky chef dad and the picky son both liked the same seasoning. He let me know that the blend was ready. The base blend has not changed from that day. Before then the recipe was always evolving. My wife Kelly for pushing me to get off my butt and just do it. Whitney Cooper for being a thoughtful sounding board and a great salesperson. Charles Clendenin for showing me that it is possible to overcome negative thinking and is always available for some excellent sales advice. Kate Hodge for giving me sound social media advice.

No specific order of importance a list of stores and markets that helped me get to where I am today. Locals Only, Elder’s ACE Hardware, The Market at the MMAC, St Alban’s Market, Brainerd Farmers Market, Ooltewah Farmers Market, St Elmo Makers Market, Chattanooga Market, Rock The River Front, East Nashville Farmers Market and all the people that said “NO” you lit a fire under my ass that will not be put out!

Pricing:

• 1 bag of Lucky Cajun $8
• 3 bags of Lucky Cajun for $20
• 4 bags of Lucky Cajun for $24
• 4 or more bags of Lucky Cajun for $6 each
• Amazing Gift Boxes will be available at the end of the year for clients, friends, and family

Contact Info:

• Website: Luckycajun.univer.se
• Instagram: @theluckycajun
• Facebook: Lucky Cajun Spice Shop and Chef Blackwell Smith