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Hidden Gems: Meet Priscilla Burrell of Pricise Dining

Today we’d like to introduce you to Priscilla Burrell.

Hi Priscilla, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started my culinary journey in 2018 however, I have been cooking since I got my first easy bake oven when I was 11 years old. After finishing culinary school, I decided I wanted to stay on the path of entrepreneurship so I created my brand Pricise Dining. I do pop-up restaurant events around the STL area and I also do weekly baked good sales to stay connected with my customers. I am originally from East St Louis but relocated back to St. Louis last year during the pandemic from Atlanta to help provide care for a family member. During this transition, I also founded a Clubhouse called Cannabis Kitchen that focus on educating people about the plant now that I reside in states that has legalized cannabis. I just went from sharing my story to finding myself presented with opportunities to connect with people from all over this world and teaching them about culinary infusion. This not only has help me establish my brand in a new city but it opened doors I never imagined me walking through.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
If entrepreneurship was easy, more people would do it. The ride has definitely been rough because there I was fresh out of culinary school when a global pandemic shut the world down. I did not know what I was going to do or how I was even going to survive financially. Unemployment denied me initially because I had been doing independent contract work for years. Although states eventually allowed self-employed to receive benefits, it was still almost three months before I received one payment. Resources were limited and slow because so many people were hurting but I knew I had to figure out something to provide for me and my kids. That is when I stepped out there and started making desserts and selling them. I initially started doing them as therapy to cope with the anxiety I was having during the pandemic, however it ended up building me a customer base and confidence in my culinary skills. I’m looking forward to what’s next for Pricise Dining. Hopefully. St.Louis will be able to experience my desserts in the Soulard Market soon since I am looking to expand more in the area. Everyday is a winding road but I am here for the ride. My faith and perseverance has definitely got me through the rough times. Being a small business is hard, you just have to remember to keep moving forward and know your worth. I have been self employed for ten years and the only regret I have is not doing it sooner.

Alright, so let’s switch gears a bit and talk business. What should we know?
Pricise Dining is my popup restaurant that specializes in brunch events. I am known for my cheesecakes and my shrimp and grits. What sets my brand apart from others is the story behind the food. Just like my food, I’m built from scratch. Everything I accomplished was done with little to no support. I have worked hard in the shadows for so long and to see my dreams manifest on a plate has been a true blessing. There are so many tears behind my brand name because there were days I just did not believe in myself. I would let fear overcome my faith but eventually, I learned to trust the process. Pricise Dining intimate dining experience is not only fun but it’s relaxing. I meet people where they are and let my food connect with their energy. Food is a love language and it connects with everyone. That is what Pricise Dining is all about connecting with people. Pricise Dining will be having more events in the area so I welcome the readers to follow me and join me at our next event.

Do you have recommendations for books, apps, blogs, etc?
I am a old soul so I listen to a lot of neosoul music. It just be me and Erykah Badu in the kitchen vibing together. I learned a lot of my cannabis culinary cooking from the book Cannabis Cuisine by Andrea Drummer. The best podcast to tap into while I am working is Clubhouse. It is all kinds of rooms to listen to on the platform. I enjoy listening to Chef Culture and Cannabis Kitchen: Just Keep Growing on there while I am working because it’s inspiring and you’re definitely going to laugh while your listen and learn.

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