It isn’t often I use the letters after my name even though I worked hard to achieve them.
After I returned to learning, with plans to study psychology, I then decided to major on Criminology exploring “Why Battered Women Stay, followed by “Domestic Violence in the Church”.
After obtaining a Masters from King’s College London, I received a place to explore a Doctoral thesis focusing on Victim Offenders but chose to write a manuscript which I completed in Spring 2017.
There were many challenges along the way, but I didn’t give up. When Angella’s Kitchen “Learn to Cook and Eat the Caribbean Way” was formed, I found by combining my passion for cooking with a social responsibility could empower broken women who have encountered the Criminal Justice System (CJS) as either victims or victim offenders to move forward to become successful in business.
Why Broken Women?
With stringent checks and balances now firmly in place to protect the innocence of children; findings reveal the innocence of children prior to rigorous child protection measures were not so readily available and many of these children went on to become adult casualties.
Why Angella’s Kitchen?
The primary ethos behind Angella’s Kitchen is “Love” a time for individuals and teams to learn to cook the Caribbean way. Take time out, have fun, learn a new skill; refresh, regroup and engage by trying something different. The social ethos behind Angella’s Kitchen combines my love for healthy food with a desire to empower and encourage broken women into entrepreneurship.
We have Sponsors, Mentors, Advisors and guest speakers engaged in supporting the Social Ethos of Angella's Kitchen. If you would like to get involved, please get in touch. www.angellawilliams.co.uk
You can also catch me on Facebook Live, Monday 20th November, 11am with Social Media Guru Bella Rareworld.
If you were following me on LinkedIn, Facebook or Twitter, you would have seen that I decided to ramp up my 80% Plant Based diet to 100% for 21 Days without Coffee, or Carbs. However, by Day 20, I decided to change to juices and smoothies for a further 20 days making a total of 40 days.
By day 30, I felt so peaceful, calm and 14lbs lighter; I broke my fast with an avocado and gradually eased my way into plant based eating again.
However, five days in, I decided to nip to the Supermarket to purchase some regular food as I thought my body was ready. Not only did it take me a further five days for what I had put into my body to leave my system, I also experienced a massive sugar rush, mild anxiety and a low mood.
After 40 days of clean eating and juicing, my body began screaming, leaving me to question why I did that to my body. The positive was that it was good to see the effects of processed foods and sugar.
My body had gotten accustomed to being clean and with that I made a conscious decision to cut out sugar other than home made dark organic chocolate oat truffles with avocado and easy bake home made egg free dark organic chocolate cake. I have also decided to keep my carbs to a minimum. My 40 Day juice fast has enabled me to experience better health, weight loss, a greater sense of well-being.
So I think it makes perfect sense to implement more plant based and healthy dishes into Private Dining and Cooking Lessons.
As a Pop Up, people don't know you exist, so I began reaching out to my local community and beyond. Here I went to Le Bureau Co working Space in Battersea for a Giveaway session and they loved the food from Angella's Kitchen which is me. But what I loved here wasn't merely the food, it was an opportunity to get to know people. I saw around food that there were no barriers, because the taste was satisfying and made people happy. Its also a great opportunity for me to personally go out and meet people and let them taste my food which I enjoy. What I do comes from the heart; because I love cooking for others and put my heart into the food which apparently comes out in the taste.
So the Supper club is a chance away from a normal setting, for people to reconnect, engage, put the phone away, make new friends and enjoy not only good wholesome food but each other's company. A place to enjoy the simple things in life and each other which at times we take for granted.
We were about to embark on a November Supper Club, then decided to combine this with Rum Tasting in the New Year, so keep an eye out on our What's On Page.
I began juicing two and a half years ago and discovered Plant Based eating last year.
I was blown away by some of the amazing flavours that came from a combination of plants (yes plants) which made me want to focus on incorporating 80% into my own diet followed by 20% of healthy Caribbean dishes.
Last month I decided to go 100% Plant based for 21 Days, by day 20, I decided to continue with only juices and smoothies.
I lost around 8lbs, then decided two stubborn pounds needed to melt away so next week Saturday I will have completed 40 days of being a juicy vegan.
However, I did not wake up one day and decide to go 100% plant based or juice for 40 days. It took me around two weeks of mental preparation and once I had made up my mind, I was ready to adapt.
It has take over of two and a half nearly three years to become 100% for 40 Days; and once this is over, I will continue 80% clean eating, with the other 20% on chicken, and the occasional delicacy.
Since my venture is “Learn to Cook and eat the Caribbean Way” I personally feel that it is important for me to hold myself accountable, take care of my health well-being, eat clean to become less of a drain on the National Health Service.
Implementing a plant based lifestyle enables me to infuse various dishes that are not only suitable for vegan and vegetarian lifestyles, but also accommodate celiac or gluten free diets.
I recently opened a new group on Meet Up called Angella’s Kitchen Caribbean Cookery Club, where Foodies can raise topics or come along to a Supper Club, it's still quite new so if you have any suggestions please feel free to discuss what you would like to see http://meetu.ps/e/Dp8yc/1td6r/f plus I'll be providing juicy tips on my Website from time to time www.angellawilliams.co.uk
When it comes to Social Responsibility, Angella’s Kitchen is involved in the holistic empowerment and esteem of broken women who may have come into contact with the Criminal Justice System as Victims or Victim Offenders. I do this by speaking to this specific audience about considering entrepreneurship by focusing on moving forward to become successful in business.
If you would like to Sponsor or Collaborate with Angella’s Kitchen feel free to get in touch.
Its been an exciting few weeks at Angella's Kitchen, doing what I love best which is cooking and Community. Getting people together, whether its teams, families or communities.
I've always loved cooking for others, there's something very special that goes into nurturing and feeding people. Its such a beautiful process for me. From researching what a particular company or individual may want, to choosing scrumptious dishes for those special or private occasions. I love the entire process, including shopping (who doesn't love shopping?) to prepping, and the actual cooking plus all the other things that go into making sure you and your friends relax and have a wonderful time enjoying each other's company.
I really love getting people together, getting you to put your phone down and connect with those around you. Enjoying not only the food, but the company of your family and friends, colleagues and even get the chance to make new friends. Getting back to the art of conversation, connection and community.
I don't know what you may be going through, but I do hope that when you sit down with your friends and loved ones around the table, you will come away feeling loved, because a lot of love goes into what I do and I hope this transpires through the food.
When I'm not cooking, I get a chance to speak with disadvantaged groups to encourage entrepreneurship and if you're like me and serious about growing your business.
I'm teaming up with Make Happy where I'll be cooking delicious Caribbean food while Make Happy take you through a series of mini workshops showing you how to grow and scale your business.
If I can help in anyway, please do comment and let me have your feedback and wishing you a very relaxed and peaceful October.
Usually when someone asks how you are, we respond by saying "I'm fine" or "fine thank you" and go about our day. However, how fine are we? Fine as is foine (looking very well because we are taking care of ourselves) or fine as in, things are running quite nicely or both?
My fine today is that I'm ok and hope you are too.
Being an Entrepreneur or should I say a Foodpreneur is pretty exciting!
There is never a dull moment so self care plays a very important part of this journey, especially when no two days are the same.
Today, my fine, finds me in a place of sweet and peaceful contentment.
I woke up at 5am and instead of putting the kettle on, I reached for a small Gala apple and some ginger making myself my answer to Nature's natural Espresso. This week I'm a juicy Vegan and hope to make it to 21 days. I'm normally 80% Plant based but every now and than do a 21 Day Daniel Fast, or a full 28 Day Juice Fast and always feel better for it and lose a few pounds in the process because for me, cooking for others and being healthy is equally important but every now and then I do like to indulge.
My favourite indulgence every now and then is good quality chocolate such as Godiva or Green & Blacks with a nice glass of red wine.
What are you doing to take care of yourself today and what is your favourite indulgence?
Being a Foodpreneur, isn't solely about cooking good food.
There are lots of bits captured on Snapchat behind the scenes and various other platforms that keep me busy. Although building a business from scratch without a client base can be quite daunting, especially if you never thought of cooking and landed into it. You wish things would go faster, but the truth is they take time. Time to learn about yourself, your business and get organised.
A great way to make sure you don't get yourself into a muddle is to set up a schedule of what works for you; of course, you need to allow for flexibility every now and then, but if you stick to set tasks on set days you'll thank yourself.
Having a schedule is also essential when it comes to cooking.
There's researching a client's needs (especially Caribbean cuisine) followed by shopping, (love this part) and prepping. There is gluten free or Vegan only menus to be taken into consideration so quite often I get the chance to be creative.
Although I provide the odd Supper club for the public, my services are unattainable. Not in a braggadocios kind of way, but they are for the more distinguished food connoisseur, who is appreciative high quality, but healthy homely cuisine. Adding value for me comes easy, but when a client adds value, the only way to describe the engagement is like a symphony playing in Heaven and because my services are bespoke, if the environment is out of alignment with who I am, I will not take on a project.
While cooking for others comes quite naturally, for me, it’s not about a quick bite to eat.
In the age of 100mph technology social media, it’s about putting away the phone away (without twitching), relaxing, enjoying a good glass of wine, good company and most of all something quite special.
So if you are looking for something a little different, and want to take time out in the comfort of your home, feel free to get in touch, to see if we could be the right fit.
T: 0208 133 5126
M: 07979 777 862
Dealing with staff conflict can make the workplace unbearable.
Mondays may be difficult for some, but to enter into what may feel like a War zone makes the workplace uncomfortable which may have a dramatic impact on productivity.
Whether conflict is due to personality, lifestyle or the fact that some employees simply do not gel, ongoing friction could lead to difficulties in retaining staff.
While conflict between employees can lead to healthy competition, innovation and creativity, there are times when tension among staff has an impact on the well-being of others.
There are a range of exercises and strategies that make going to work a happy place.
Warm up sessions, followed by fun workshops where staff have the opportunity to engage, resolve conflict away from their normal environment while learning a new skill. A strategic expert, is then able to unpick areas of concern creating a win-win for all implementing strategies and takeaway tools making going to work a happy place.
If your staff are finding it hard to get along and tensions are rising; productivity and morale are low, feel free to get in touch to see how we may be able to help.