Philabundance Community Kitchen (PCK) alum Shiffon Carrol, Class 94, runs Cheffon LLC in Philadelphia and works as a private chef. We talked to her about her time at PCK in 2024 and where she wants to go next.
Tell us about you and what brought you to PCK? What class were you in?
I had the honor of being a part of “Class 94 24,” which is a chant my mother made up for our graduating class. I was intrigued with PCK from the beginning. As someone who always knew I wanted to be in the culinary world but couldn’t afford to go to culinary school or be in school debt, PCK was a perfect combination of education in my field and a release from financial burden.
What are your biggest takeaways from PCK? Was there anything unexpected or surprising that you learned?
My biggest takeaway was, honestly, the relationships I created. From my forever chefs, Chef Brian Ricci and Chef Hernandez; to my classmates; to Chef Kai, Chef T, and all the other amazing chefs; to the staff who were my instructors and the administration staff members, Ms. Tiffany and Mrs. Candace! Former Chef Kaheem and former staff member Ms. Kymelle got me the most amazing internship. PCK is truly here for you if you take advantage of the opportunity and time its staff offers.
What are you doing at present? What do you plan on doing in the future?
Currently, I happily work for myself. I do still have a connection with a vegan restaurant, Flat Belly Veg, where I prepare and learn more about vegan food, once a week. Other than that, I have my own business, Cheffon LLC. I am a private chef and currently offer other services, such as catering.
In the future, I plan on constantly finding new ways to connect with people other than my weekly clients, because I do have a passion for helping busy people, or just unskilled people, learn how to cook and honestly make their lives simple, even if I can’t be in their home.
One goal of mine is to have a place for the hungry in Philadelphia while incorporating my culinary skills for people to purchase. From working in restaurants and seeing uncontrolled food waste constantly, there has to be a way that I can help slow down the food waste while providing for those who are hungry.
What motivates you?
Honestly, my God-given gifts are what motivate me. I can’t imagine myself doing anything outside the culinary world. I feel like I would be disappointing my special talents.
What other skills do you want to develop in your journey/career?
The power of negotiation!! I feel confident in my communication, problem-solving, networking, time management, customer service, and financial management. But when it comes to negotiation, I become very timid, shy, and at the moment, less confident. This is a skill I could use with investors or clients when the time comes.
Visit Shiffon’s website to find out more about Cheffon LLC.
