CanvasRebel Interview

CanvasRebel Interview

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Meet Stacey Harris

Stories & Insights2 days ago

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We recently connected with Stacey Harris and have shared our conversation below.

Stacey, appreciate you joining us today. Have you ever experienced a times when your entire field felt like it was taking a U-Turn?

My journey from a mortgage banker to a diabetic pastry chef is a testament to life’s unpredictable paths. Initially, my career revolved around numbers, interest rates and financial planning. However, life took an unexpected turn when I was diagnosed with diabetes while still in culinary school. This diagnosis was not a setback but rather a catalyst for a new purpose-driven career. I embarked on a mission to create delectable sugar-free desserts that wouldn’t adversely affect blood sugar levels. This endeavor was deeply personal, as diabetes had claimed the lives of several family members, including my grandmother and mother. The advent of the COVID-19 pandemic further underscored the importance of adaptability in the food and restaurant industry, highlighting the need for innovation and resilience in the face of global challenges.

The pandemic forced many in the food industry to reevaluate their business models and strategies. For me, it reinforced the importance of offering products that cater to health-conscious consumers while ensuring that they do not compromise on taste. The rise of health-related concerns among consumers has encouraged a shift towards more sustainable and health-oriented eating habits. This industry-wide pivot demanded creativity and a willingness to embrace new methodologies, which I applied by refining recipes and adopting more effective ways to reach my clientele. As society continues to navigate post-pandemic realities, the lessons learned during these challenging times are invaluable in shaping a more sustainable and resilient food industry.

Stacey, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I had posted my baking formula on an online diabetes forum where it was well-received. Shortly thereafter, I was offered a book contract by the owner of one of the oldest publishing companies in the U.S. The owner, the late Dr. Calhoun, was a medical doctor who believed in what I was doing and encouraged me to share my formula with the world. So, one thing led to another, and here I am today.

As someone who transitioned from a mortgage banker to a diabetic pastry chef, my career path has been anything but conventional. After my diabetes diagnosis, I immersed myself in the world of sugar-free baking, driven by a personal mission to combat the disease that had affected my family so profoundly. My work is centered around creating sugar-free desserts that cater to diabetics and health-conscious individuals, offering them the indulgence of pastries without compromising their health. What sets my creations apart is the meticulous experimentation with ingredients to ensure that flavor and texture are not sacrificed in the pursuit of health.

My most significant achievements include the publication of my cookbook, The Diabetic Pastry Chef, and being honored as a Top 50 Global Diabetes Industry Leader by Aging Analytics Agency of Deep Knowledge Group in London. These accolades demonstrate the impact my work has had on the diabetic community and beyond. I aim to inspire others by showing that a diabetes diagnosis does not have to limit one’s culinary experiences. My online delivery-only restaurant and bakery, Tara-Peri Chicken, has received recognition via two consecutive Restaurant Guru awards, further establishing my commitment to quality and innovation in the food industry.

Can you tell us about a time you’ve had to pivot?

The necessity to pivot in business, particularly after the pandemic and my daughter Tara’s elbow surgery recovery, has been a defining chapter in our story. The pandemic disrupted our operations, and Tara’s dominant-arm recovery added personal challenges that required us to temporarily put our business on hold. This hiatus allowed us to reflect on our business model and explore new avenues for growth. Our initial business model focused on nationwide delivery of bakery products, which later evolved to include a local delivery-only restaurant in Pittsburgh, PA. During this period, we actively participated in local farmers’ markets and community events, building a strong local presence.

Our upcoming pivot involves transitioning to a model that incorporates a gift store concept alongside our food offerings. This shift is driven by the need to adapt to both personal circumstances and market demands. As I age, and with Tara recovering from her surgery, we realized the importance of creating a business that is less labor-intensive yet equally fulfilling. The introduction of digital and paper greeting cards aligns with our brand’s focus on health and wellbeing, featuring themes of spiritual, physical, and mental health. This new direction not only leverages my passion for design and creativity but also provides a sustainable path forward as we continue to serve our community.

If you could go back, would you choose the same profession, specialty, etc.?

Reflecting on my career, I would undoubtedly choose the same path again. Entering the food business and specializing in diabetes-friendly desserts as a second career was a deliberate choice, fueled by personal experiences and a desire to make a difference. The challenges of running a business are immense, requiring financial preparedness and resilience. The ability to persevere through ups and downs is crucial, and having a solid financial foundation helps navigate these challenges more effectively. Despite the hurdles, the rewards are deeply gratifying. The knowledge that our work positively impacts lives and contributes to a healthier world is a driving force that sustains our passion.

The recognition and awards we have received validate our efforts and provide motivation to continue our mission. Helping others enjoy delicious food without compromising their health is a rewarding endeavor, and it brings immense satisfaction to know that our contributions are improving lives. As we continue to evolve and adapt, the lessons learned along the way serve as a guiding light, ensuring that our impact remains profound and far-reaching.

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