Bold Journey Magazine Feature of Stacey Harris, The Diabetic Pastry Chef

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Article featured in Bold Journey Magazine

September 17, 2024

Alright – so today we’ve got the honor of introducing you to Stacey Harris. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Stacey, so excited to talk about all sorts of important topics with you today. The first one we want to jump into is about being the only one in the room – for some that’s being the only person of color or the only non-native English speaker or the only non-MBA, etc Can you talk to us about how you have managed to be successful even when you were the only one in the room that looked like you?

My journey as an author and diabetes advocate has often placed me in rooms where I am the only African-American woman present. These experiences, while sometimes daunting, have also been profoundly empowering and have taught me invaluable lessons about resilience, authenticity and leadership.

Firstly, I have learned the importance of embracing my unique perspective. Being the only one in the room who looks like me means I bring a distinct voice and experience that can offer fresh insights and innovative ideas. My journey with diabetes, coupled with my cultural background, has enabled me to approach challenges creatively and empathetically. This diversity of thought is not just valuable; it’s essential in driving meaningful change.

I have also learned to cultivate a strong sense of self-confidence. It’s not always easy to be the outlier, but over time, I have realized that my differences are my strengths. I remind myself of my achievements and the impact of my work, such as being recognized as a Top 50 Global Diabetes Industry Leader. These accolades are a testament to my expertise and dedication, and they reinforce my belief in the value I bring to any discussion or initiative.

Building a supportive network has been crucial as well. I surround myself with mentors, peers and allies who understand and appreciate my journey. Their support and encouragement provide a buffer against the isolation that can come from being the only one in the room. They also serve as sounding boards, offering constructive feedback and helping me navigate complex situations with grace and confidence.

Moreover, I have learned the power of persistence and patience. Change does not happen overnight, and breaking through barriers requires continuous effort and determination. I approach each opportunity with the mindset that my presence alone can pave the way for future generations. This long-term perspective motivates me to keep pushing boundaries and challenging the status quo.

Authenticity is another key lesson. I have found that staying true to who I am—my values, my experiences and my voice—resonates deeply with others. Authenticity fosters trust and respect, and it allows me to build genuine connections with people, regardless of their background. It also helps me to stay grounded and focused on my mission, even in the face of adversity.

Lastly, I strive to be a role model and advocate for inclusivity. By sharing my story and successes, such as authoring The Diabetic Pastry Chef and my work in the diabetes industry, I hope to inspire others who may feel marginalized or overlooked. Representation matters, and I want to show that it is possible to thrive and make a difference, even in spaces where you are the only one who looks like you.

In conclusion, being the only one in the room has taught me to value my unique perspective, build a strong support network, persistently advocate for change, and remain authentic. These lessons have not only contributed to my success but have also empowered me to inspire and uplift others on their journeys. My experiences remind me that diversity is a powerful asset, and I am committed to using my platform to champion inclusivity and innovation in the diabetes industry and beyond.

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

Thank you for the opportunity to share more about my journey and my work!

I am the author of The Diabetic Pastry Chef cookbook and blog. My passion lies in creating delicious, diabetic-friendly pastries and sweets that bring joy and satisfaction to those managing diabetes, without compromising on taste.

My story began shortly after I attended culinary school to become a pastry chef. It was during this time that I was diagnosed with Type 2 diabetes—a revelation that initially left me devastated. As someone who adored baking and had a sweet tooth, the diagnosis felt like a cruel twist of fate. However, I refused to let diabetes dictate my life or take away my love for creating delightful confections.

Determined to find a solution, I embarked on a journey of experimentation with various artificial sugar-free sweeteners. Unfortunately, the results were often disappointing, and I knew there had to be a better way. Fueled by my passion and perseverance, I eventually developed a formula that consistently produced delicious, diabetes-friendly confections that even non-diabetics enjoyed.

This breakthrough led to the creation of my blog, The Diabetic Pastry Chef, where I share my recipes, techniques and the results of my culinary experiments. My recipes are not rigid; they are adaptable guidelines designed to suit individual dietary needs and preferences. Whether you prefer oat, soy or almond flour, or want to use stevia instead of sugar, my goal is to empower you to modify recipes to retain the most flavor while meeting your dietary requirements.

One of the most exciting aspects of my work is hearing from people who have tried my recipes and found joy in them. Knowing that my creations have brought happiness and a sense of normalcy to those managing diabetes is incredibly rewarding. It motivates me to continue innovating and sharing my culinary knowledge with a wider audience.

I am also deeply honored to have been named a Top 50 Global Diabetes Industry Leader by the Aging Analytics Agency of Deep Knowledge Group. This recognition underscores the impact of my work and inspires me to keep pushing the boundaries of what’s possible in diabetic-friendly baking.

Looking ahead, I am thrilled about the prospect of owning a bakery-cafe where I can share my diabetes-friendly pastries with a broader community. I am open to considering partnerships and investments that align with my vision of creating a welcoming space where everyone, regardless of dietary restrictions, can enjoy delectable sweets. I believe that collaboration with like-minded individuals or organizations could bring this dream to life and expand the reach of my culinary creations.

I’ve recently published a new digital cookbook called Sugar-Free Sweets, which is available on my website. This cookbook is a culmination of my latest experiments and recipes, offering a variety of amazing treats that are both sugar-free and satisfying. I am happy to share this collection with my readers and help them enjoy guilt-free sweets.

I am focused on expanding my reach and continuing to advocate for better dietary options for diabetics. I sometimes host virtual baking workshops and live cooking demonstrations to engage with my audience more directly and share tips and tricks in real-time.

Additionally, I am exploring opportunities to collaborate with other diabetes advocates and organizations to further promote healthy, delicious eating for diabetics.

In conclusion, my work is a celebration of resilience, creativity and the joy of baking. Through my blog, cookbooks and upcoming initiatives, I aim to inspire and empower others to embrace a deliciously diabetes-friendly lifestyle. Thank you for allowing me to share my story and my passion with you.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Looking back on my journey, I can identify three key qualities that have been most impactful: resilience, creativity and adaptability. These qualities have not only helped me overcome challenges but have also propelled me forward in my mission to create tasty diabetic-friendly pastries.

1. Resilience:
Resilience has been crucial in my journey, especially after being diagnosed with Type 2 diabetes shortly after attending culinary school. The initial devastation could have easily deterred me from pursuing my passion for baking. However, resilience allowed me to persevere through the setbacks and keep pushing forward. For those early in their journey, my advice is to embrace challenges as opportunities for growth. Develop a mindset that views obstacles as temporary and surmountable. Cultivate resilience by setting small, achievable goals and celebrating each milestone, no matter how small.

2. Creativity:
Creativity has been at the heart of my work, enabling me to re-imagine traditional pastry recipes into diabetes-friendly delights. Experimenting with various ingredients and techniques allowed me to develop a formula that consistently produced delicious results. For those starting out, I encourage you to nurture your creativity by being open to experimentation and thinking outside the box. Don’t be afraid to try new things, even if they seem unconventional. Surround yourself with inspiration, whether through books, other chefs, or nature, and let your imagination guide you.

3. Adaptability:
Adaptability has been essential in my journey as I navigated the complexities of baking for diabetics and adjusted my recipes to suit various dietary needs. The ability to pivot and adapt to new information, trends, and preferences has kept my work relevant and impactful. For those early in their journey, my advice is to stay flexible and open-minded. Understand that change is a constant, and being able to adapt will make you more resilient and innovative. Continuously seek knowledge and be willing to adjust your approach based on feedback and new insights.

Advice for Developing These Qualities:

– Resilience:
Build a strong support network of mentors, peers and loved ones who can offer encouragement and advice. Engage in practices that foster mental and emotional well-being, such as mindfulness, meditation or journaling.

– Creativity:
Dedicate time to explore and experiment in your field. Set aside time for brainstorming and allow yourself the freedom to make mistakes and learn from them. Attend workshops, take courses, and engage in collaborative projects to expand your creative horizons.

– Adaptability:
Stay informed about industry trends and advancements. Be proactive in seeking out new learning opportunities, whether through formal education or self-study. Embrace feedback as a tool for growth and be willing to make changes based on constructive criticism.

In conclusion, resilience, creativity and adaptability have been instrumental in my journey. By developing these qualities, you can navigate challenges, innovate, and achieve your goals. Remember, the journey is as important as the destination, and each experience contributes to your growth and success.

How can folks who want to work with you connect?

Yes, I am always open to exploring new partnerships and collaborations that align with my vision and mission. In addition to my work with The Diabetic Pastry Chef and my recent digital cookbook, Sugar-Free Sweets, my daughter and I have launched an exciting food delivery restaurant concept in Pittsburgh called Tara-Peri Chicken.

Tara-Peri Chicken has been recognized with the Restaurant Guru Recommended award in both 2023 and 2024, a testament to our commitment to quality and culinary excellence. My daughter, who is both a talented chef and baker, bases her cooking on genealogy, blending African, European and American Southern fresh foods to create a unique and delicious menu. Our offerings are Mediterranean-aligned and we take pride in providing desserts that are available both traditionally with sugar and sugar-free, catering to a wide range of dietary preferences.

We are particularly interested in collaborating with individuals and organizations who share our passion for innovative, health-conscious cooking.

This includes:

1. Culinary Experts and Chefs:
We are always looking to connect with chefs who are passionate about creating healthy, flavorful dishes. Collaborations could involve recipe development, guest chef appearances, and joint culinary events.

2. Health and Wellness Advocates:
We welcome partnerships with nutritionists, dietitians and wellness coaches who can help us further our mission of promoting healthy eating habits, especially for those managing diabetes.

3. Investors and Business Partners:
We are open to considering partnerships and investments that align with our vision. If you are an angel investor or business partner looking for innovative restaurant concepts, we would love to discuss potential collaborations.

4. Food Bloggers and Influencers:
We are keen to collaborate with food bloggers and social media influencers who can help us reach a wider audience and share our delicious, diabetes-friendly creations.

5. Community Organizations:
We believe in giving back to the community and are interested in partnering with local organizations to promote healthy eating and support food education initiatives.

If you are interested in collaborating with us, you can learn more about our work and get in touch through my website. We are excited about the possibility of working with like-minded individuals and organizations to bring our vision of delicious, healthy food to life.

In conclusion, we are open to a variety of collaborations that can help us expand our reach and impact. Whether you are a culinary expert, health advocate, investor, influencer or community organization, we would love to hear from you and explore how we can work together to create something truly special.

Thank you for considering a partnership with us, and we look forward to the exciting opportunities that lie ahead.

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