FLAVAS OF THE CULTURE

Mission Statement

The mission of Flavas Of The Culture is to create an upscale catering company specializing in bringing the highest quality of food service into the comfort of your own home or venue.

We were born into this culture, therefore, we will do our part to integrate good food into it.

Culture plays an integral part in an individual’s life. Various areas of life are governed and influenced by the culture like the social habit, norms, and the influence over the view and decisions.

About Us

Greetings Hungry Viewers! Flavas of the Culture is a catering company created by 3 friends to give you restaurant quality food without the hassle of dining in a restaurant. It all started one night after a busy shift at the restaurant where Harri, Shamarra and Kenny worked. This specific night was during the 2019 World Series (GO NATS!) . We pushed out $20,000 in food sales and it was just crazy. That is when we sat down and realized that we can and we should be doing this for ourselves.

Anybody in the Industry can tell you, the kitchen is the heart and soul of any restaurant and is the most underappreciated!  And that was all she wrote. As for the name. its quite literal. We are bringing you the Best Flavas our Culture has seen! We offer on site Catering, Private Dining and Personal Designed Meal Plans.

While you visit our website we want to offer you a full experience of our services while also becoming familiar with your Chefs.

Chef Harri Brockenberry was born August 5th, 1994 raised in Northwest Washington, DC. Harri learned how to cook from his late Aunt Rhea whom he lived with for most of his life. He started out cleaning greens and chitterlings at the age of 7 years old to cooking his own dish at 9 years old. That’s when he realized that cooking was his passion and that this would soon be his career. His first job was at J’Bells Winghouse as a fry cook on Georgia Avenue across from Howard University, at the age of 14. From there, Chef Harri began his professional culinary career at worTld renowned B Smith’s at Union Station where he worked for a couple of years. Harri started out as a food runner and was quickly promoted around the kitchen and left B.Smith’s as a Pastry Chef. Following B.Smith’s, Harri began working at Nick’s Riverside Grill at the Georgetown waterfront. For the next 3 years, Harri received multiple promotions, held his first management position and decided to pursue a degree in Culinary Arts. Harri attended The Art Institute of Washington. While attending school, Harri received a job offer from one of the most iconic names in DC’s history, Ben’s Chili Bowl Brand – “Ben’s Upstairs”, where he worked as a Sous Chef for one year. For the next 10 years, Harri worked at multiple fine dining restaurants such as Voltaggio Bros Steakhouse, Requin by Mike Isabella, The Dupont Circle Hotel and Michelin starred restaurant Albi. He’s been trained and worked alongside various  Award Winning Chefs such as Michael & Brian Voltaggio, Marc Pauvert, Cole Dickinson Jerome Grant and Michael Lee Rafidi.

Chef Shamara Herring born October 14, 1987, to Belinda Herring and George Wright. At a young age she commanded crowds with her angelic voice and leadership demeanor. Herself and her younger brother use to have singing competitions to see who could sing the highest note while her mother was in the kitchen cooking. As a child she was able to help out with numerous family meals becoming her mom’s little Sou Chef. At the young age of 13 she knew she found another passion other than singing, she fell in love with the thought of making others smile through food. As she got older and graduated high school she leaned more towards the cooking aspect in her life, that’s when she got a job opportunity at The Cheesecake Factory. From then on she expanded her palette and also yearn to learn more. She started to work on her craft and got better at her knife skills which landed her an opportunity to work at Marcels by Robert Weidmeir as Assistant pastry chef. From there she not only learned more culinary skills but also pastry skills. She continued to grow in the food industry and more doors continued to open She had the chance to cook beside Chef Ramsey at DC Central kitchen when she obtained her Culinary degree and Aller train certificate and later on Her Business license. After obtaining those degrees and certificates she teamed up with her amazing Sou Chef from a previous employer and became business partners of there successful business Flavas Of The Culture. She also landed an amazing opportunity with the number one Chef in Maryland and celebrity Chef Tobias Dorzon as his Sou chef / Executive Chef @1123 By Chef Tobias while also balancing being a mother of two.

Chef Sean Jones is a pollotarian and prefers the freshest produce you can find. Sean is an outgoing guy, likes sports, is definitely a movie guy and a little humorous from time to time but far from quite the joker. Additionally, to give insight on Sean’s culinary past, here are some of the restaurants he has worked; Macon Bistro, Scion, Rosa Mexicano, Eatbar/Partisan and Dacha Navy Yard.