About an hour outside of Washington, D.C., Chef-owner Sabina Jules is serving culinary jewels at her restaurant Motherland Kitchen in Frederick, Maryland. Offering a delicious and diverse menu accommodating all dietary preferences from traditional protein-based meals to vegan, vegetarian, flexitarian, salt-free and oil-free options. Not only has Jules discovered the secret to healthy cooking but she is combining it with vibrant African-Caribbean flavors to make every dish world-class. In every savory bite, Jules also serves up nutritional tidbits and mouthfuls of info on the rich history associated with the flavors, spices, seasonings and recipe origins of from sub-Saharan Africa. They have won the “Most Favorable Menu” award at the 2023 Vegan Chef competition in the Washington, D.C., metro Area.
Additionally, Jules is committed to sharing her knowledge and know-how with the community through multi-generational teachings in classes and videos. With such a forward-thinking approach to her restaurant entrepreneurship, I wanted to know more. Below are highlights from our conversation.
Does your menu reflect any ingredients or dishes from your family heritage?
Yes. And many are surprised that our Vegan-Gluten Free options are most reflective of my growing up when we mostly ate plant-based meals, with occasional pescatarian dishes. Before launching, I enrolled in a course on Food, Nutrition, and Health to better serve my customers because I’ve always believed that “food is your medicine and your medicine is your food.” Some customer favorites include Oyster Mushroom Peanut Butter Stew, Shrimp Cauliflower Pilaf and our Kathi Kathi Chicken served with Corn Fufu which all have the same mouth-watering flavors, herbs and textures that were present in my mother’s cooking.
In addition to your cooking videos on YouTube, how has social media helped with brand awareness, customer engagement, and growth?
We are active on Facebook, LinkedIn, Google, Instagram, Yelp, and Happy Cow by regularly posting valuable content and photos of our menu offerings. We always include nutrition information to help customers make informed choices about their meals. We are incredibly grateful for the positive feedback and photos our guests share about their experience. Many of them express appreciation for the love we put into our food, the health insights we provide and the stories behind each dish.
Do you have a social impact mission, donation or community give-back program?
We regularly donate food to local schools during International Students’ Day and host students and teachers at the restaurant for teaching sessions. We discuss the ways clean eating habits and food prep can impact health and demonstrate prep with herbs and spices to season dishes. I believe it’s important for our youth to learn early how to cook healthy and tasty meals at home to steer them away from fried and fast foods full of chemical additives and preservatives that can harm their health in the long run. Additionally, I am a vegan cooking instructor at two area community colleges as part of their continuing education programs. These classes are open to everyone and help challenge the misconception that vegan food isn’t delicious.
What is your advice for aspiring restaurateurs?
Launch your restaurant business with a genuine passion toward helping people eat well by enjoying your meals. Focus on your purpose and making your offerings of exceptional food, superior customer service, and a desire to create a memorable experience for your guests. Only then can you establish a sustainable and successful restaurant business that has the potential of generating significant revenues, too.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
