Chef Lexis Gonzalez is fusing fun and healthy dishes in Harlem while teaching her community to create tasty nutritional dishes at home. From selling her baked goods on a card table to owning one of the most prominent bakery’s in Harlem, the uberly creative chef continues to break the bar with her food menu. Curating her own unique cooking style alongside her mother Sharon, they call Boricua Geechee—a fusion of foods born from her roots of Puerto Rico and North Carolina. From teaching cooking classes to career empowerment brunches the jack-of-all-trades shares her knowledge with a vast clientele.
The Source recently caught up with the owner of Lady Lexis Sweets to discuss her start in the culinary arts and why it was important for her to open a business in her own neighborhood.
Tell us a little about yourself and how you began your cooking journey.
I really never thought I would be a chef. My first career path was accounting. I wasn’t fulfilled creatively and decided to take a leap of faith and start all over with culinary as my major. But I still never had the intentions of cooking. I wanted to be an event planner with experience in cooking so I could manage all parts. My teachers noticed I had a gift and pushed me to keep going with desserts.
From there I started catering for extra money. Then later my mom encouraged me to set up a table outside and start selling, so I did. Right in Harlem outside of my apartment building I set up a card table full of sweets. I hustled everyday and saved up enough to open my first shop right around the corner at the age of 23. Five years later we are still here evolving with the growing community.
Who were some of your cooking influences?
First and always Alton Brown. He makes me love the geeky side of culinary, all the wonderful mathematics and science behind it….My mom, of course, who is always creating something new and is a huge foodie…Melba Wilson who has been a great ear to listen to my ideas and get feedback….and lastly Marcus Samuelson who is constantly paving the way for other cooks of color to prosper in this industry.
Describe you’re cooking style?
My cooking style is Boricua Geechee. My family is from (Edisto Island/Charleston, SC) and Puerto Rico. The fusion of those two cuisines over the years has created my style.
How do you balance work and home life?
It’s definitely hard since I work right below where I live. I try to turn off chef life but it’s so hard when I am in the first few years of this and grinding. I bring my boys in the shop everyday to spend time with them. They are very good salesmen. I try to get them home at a decent time but time slips away sometimes. I’m constantly trying to find the balance but I think it will come to me soon.
What made you decide to open a bakery in Harlem?
My neighborhood needed a new type of bakery and I had to show my people that we can be business owners. I want all the kids to see someone like them have a shop in their community. It also makes for a no nonsense commute.
What celebrity would you love to cook with?
I heard in an interview Michael B Jordan might want to try his hand at being a chef if he weren’t an actor so I would love to cook with him and see what he can whip up. Also Tia Mowry has been killing it with her YouTube channel I love her tips and tricks and would like to do a collaboration.
What do you enjoy about working with children?
Children are always eager to learn. They get excited over the smallest things and that makes teaching them easy. They are full of energy and keep me moving swiftly to continue to entertain them.
Where do you see yourself in 10 years?
Two restaurants/lounges, a game room, laundromat, cafe (trust me on this it will be something you’ve always wanted and didn’t know you needed it) and Lady Lexis Sweets will be a national brand. I will have my own show. I also definitely won’t have to introduce myself anymore they will just know my name 😉
Check out Chef Lexis hosting one of her fun-filled toddler cooking parties below!
For more info on LADY LEXIS SWEETS cool cooking classes in Harlem CLICK HERE
