Owner

Enriched by a soulful heritage of cooking passed down through many generations, Mischelle opens her Harlem-based catering and take-out restaurant.

As a child, Mischelle learned many important lessons from her grandmother, Ossilean (Ossie) Glenn and her mother, Christine Johnson. The love of cooking is a love that the trio-share. In the early 1960’s, Ossie, a divorced parent, worked three full-time jobs simultaneously, to support her family. Christine was saddled with domestic work that would sometimes keep her away from home for days on end. The little spare time Ossie and Christine had, they spent with Mischelle, helping her with homework and teaching her to prepare the finest home-cooked meals, made with the freshest produce and meats. These valuable-cooking lessons began when Mischelle was just four years old.

Mischelle spent her childhood summers in her birthplace, Durham, North Carolina. Her relatives in Durham had gardens filled with fresh produce; they raised poultry and hogs; and had a pond where they caught fresh fish. Mischelle was always attentive and became acquainted with the cooking techniques of her southern relatives. By the time Mischelle was a teenager, she was able to prepare full-course meals and contribute to cooking for large family reunions, fish fries and barbecues.

For over twenty-years, Mischelle was employed by the public relations giant, BursonMarsteller (B-M). B-M employees are known throughout the world for providing their clients with unrivalled strategic thinking, program execution and gold-star communications services.

For years, Mischelle was regarded as Burson-Marsteller’s exclusive in-house conference and event planner. She was responsible for the strategic planning, coordination and administration of worldwide executive board meetings, employee-training sessions and social events. Her duties also included event site selection and creating menus for all off-site and internal events.

In an endeavor to further enhance her knowledge and skills, Mischelle attended New York University, where she studied Organizational Behavior and Communication. This course of study provided Mischelle with the framework to diagnose and manage organizational cultures and solve many of the problems related to various organizational systems.

A legacy of love and devotion to cooking, the heritage of her family, her career achievements at Burson-Marsteller and her studies at NYU have prepared Mischelle to realize her ultimate dream of owning and managing her catering and take-out restaurant.