GWBC LACE Awards 2023: Chef Maria Kemp with Beyond Decadence

Intro: [00:00:04] Broadcasting live from the Business RadioX studios in Atlanta, Georgia, it’s time for ABC Radio’s Open for business. Now here’s your host.

Lee Kantor: [00:00:18] Lee Kantor here, broadcasting live from the Georgia Aquarium Oceans Ballroom for the 2023 GWBC Lace Awards Gala, Ladies Achieving Continuous Excellence. And one of those ladies here right now, Chef Maria Kemp. Welcome.

Chef Maria Kemp: [00:00:34] Thank you so much, Lee. Hey, it’s finally great to meet you in person.

Lee Kantor: [00:00:38] I know we did an interview virtually, and now we’re meeting in person. For those who don’t know, tell us a little bit about your business.

Chef Maria Kemp: [00:00:43] Well, I own Beyond Decadence, and I am the D and B pastry chef, which stands for diversity, equity, Inclusion and belonging. And I create a fusion between desserts and diversity, equity, inclusion and belonging training.

Lee Kantor: [00:00:59] There you go. And then backstory how you got into this line of work.

Chef Maria Kemp: [00:01:02] Oh goodness, I went to pastry school. Let’s just round up and say a million years ago, after spending, you know, 1,000,000.5 years in the IT world, went to the prestigious French pastry school in Chicago and became professionally trained and had a brick and mortar business, a couple pop up bakeries through the years in Illinois and now North Carolina, and then during the pandemic, ended up morphing. I like that word instead of pivot, because pivot was the most overused word of the pandemic.

Lee Kantor: [00:01:30] It’s an evolution.

Chef Maria Kemp: [00:01:31] It is, it is. But I like the word morphed. So I ended up morphing. And, you know, combining two of my passions, you know, to be an advocate and an ally in the diversity space and baking, because I had done production, baking and catering for a long time and needed a change and something that was more impactful.

Lee Kantor: [00:01:49] Now, what’s your number one tip for that home? Baker?

Chef Maria Kemp: [00:01:53] Um, probably similar to some of the trades where they say, what is it? Measure twice, cut once.

Lee Kantor: [00:02:01] Because baking is like chemistry, right? It’s not like yeah, just throw a little bit in. It’s not like cooking where you can just sprinkle stuff in or eyeball things.

Chef Maria Kemp: [00:02:08] Yeah. The whole bam thing, you know that that doesn’t work in baking. No. You definitely need to make sure that you measure accurately, whether you’re using a scale or whether you’re using a liquid measuring cup or regular traditional dry measuring cups. Accuracy is key.

Lee Kantor: [00:02:23] Now, what about when it came to developing your programs involving baking and Di? How did that come about?

Chef Maria Kemp: [00:02:31] It came about through a request from a client who said, you know, we really want to work with you, but we’ve been watching you and we work with the safe of Savory Chef last year, and we’d love to do something with you. And so that started and developed something for Juneteenth that paired together a bourbon sweet potato pie with marshmallow meringue and the messaging. But then it kept evolving through another client, Flagstar Bank and Amerihealth Caritas. Then there was Kimberly-Clark, and there was probably one other one in there I’ve missed too, but it really came together full scale when I got asked to or approved to be a speaker, a breakout session speaker at the 11th annual BMW Supplier Diversity Exchange and Conference, which is held every year for 11 years, ten, 11 years down in Greenville. And I led a breakout session, 100 people in each session two times, about 45 minutes, and just knocked it out of the park because people didn’t understand. They’re like, how are you going to merge together? Baking and pastry. Are you a pastry chef or your trainer? Are we going to cook something? Then other people are like, well, I heard you mention desserts from the podium. And is it bad that I came because I knew I’d get dessert? I said, no, it’s all part of my evil plan. That’s right. I just need to get you in here, and then I can explain it to you and help educate you.

Lee Kantor: [00:03:47] And then when you do your talk, they also. There is a dessert involved.

Chef Maria Kemp: [00:03:51] No, I just tell them. No. I do know after I do the demonstration and walk through the experience of how desserts can be used to show diversity, equity versus inclusion, inclusion. Excuse me. Equity versus equality, inclusion versus exclusion, belonging versus not belonging. After we walk through that and they experience firsthand and say, you know, I didn’t like the way that felt or I felt bad for them because they didn’t get anything, I was going to give them mine. When you experience it firsthand, then it resonates. It becomes real. It becomes real. Then you can go out and be an ally, and then you can say, I remember how that felt and I didn’t like it. So after all of that, then they do get to eat their dessert. And that’s the best part.

Lee Kantor: [00:04:35] And that’s the beauty of this is they get to learn something, but they also get a sweet treat. Right?

Chef Maria Kemp: [00:04:40] And food resonates. I mean, don’t we all wake up or fall asleep to Food Network every night or, or the Greatest British Baking Show? So when people, you know hear that they’re going to get dessert, but then they experience and get the lesson out of it, then get to, you know, enjoy the dessert as well, then that makes it stick. And it’s powerful. I mean, food is power.

Lee Kantor: [00:05:00] Now for folks who maybe aren’t certified yet, how has being certified helped you kind of have these conversations with those kind of folks?

Chef Maria Kemp: [00:05:09] It’s opened me up to an audience that I would not have had access to otherwise. It’s easy to open any periodical and see who the major companies, the major players are in any city or any state that you live in. But to have events that take place where you have an opportunity to meet them and interact with them, but most importantly, build a relationship. Just being certified and saying, I’m certified, hire me now.

Lee Kantor: [00:05:35] Doesn’t work.

Chef Maria Kemp: [00:05:35] That doesn’t work. That doesn’t work.

Lee Kantor: [00:05:37] Paying your dues and just waiting by the phone is not a good strategy, right?

Chef Maria Kemp: [00:05:40] That’s that’s that’s that’s being hopeful. But building the relationships and them getting to know you, you getting to know them, understanding the problem they’re trying to solve and the solution that you can bring to it, but them also watching you. I know there’s people who watch me on LinkedIn. They’re watching me, what I’m doing, how my career is growing, what I’m getting involved in, the people I’m meeting, the exposure, the response, the reaction from the crowd reading the facial expressions like, wow, they were really enjoying what she was doing. So being certified has done nothing but catapult that and the people, if I started naming them. But I’m not going to name drop that I’ve had access to and exposure to and discussions with and discussions that are coming is mind blowing.

Lee Kantor: [00:06:27] So what do you look forward most to this evening? How are you going to get the most out of this evening?

Chef Maria Kemp: [00:06:33] I don’t know, I’m so shy. I’m going to hide in the corner. I don’t think so. No, I’m a greeter. So you can’t hide. No, no, there’s no hiding. No, I don’t want to hide. Just interacting with people. I’ve met a lot of them, but there’s a lot that I have not met and just, you know, enjoying the experience and just expanding my network and building new relationships and furthering ones that are already established.

Lee Kantor: [00:06:57] Yeah, GWB does a great job of connecting people together and matchmaking and really putting names to faces that maybe you’ve met virtually, but now you can meet them in person, right?

Chef Maria Kemp: [00:07:08] And we’ve a lot of us were just down at National in DC, but then we were in Greenville together, and I think there was something else in the middle. No, it was just those two. So I recognized some of the names. Right. Yeah. They’re going to be here tonight and they’re all friends tonight. They’re old friends. I’ve already emailed them. Absolutely.

Lee Kantor: [00:07:26] So if somebody wants to get a hold of you, what’s the website?

Chef Maria Kemp: [00:07:29] Website is WW beyond decadence.com. That’s w-w-w beyond decadence.com. Or you can find me on LinkedIn. Very active on LinkedIn under Chef Maria Kemp.

Lee Kantor: [00:07:41] Good stuff. Well Chef Maria, thank you so much for sharing your story, doing such important work. And we appreciate.

Chef Maria Kemp: [00:07:45] It. Thank you. Thank you for having me. It’s good to meet you in person.

Lee Kantor: [00:07:48] All right. This is Lee Kantor back in a few at the 2023 GW Black Lace Awards Gala.