As The Resident Chef founder Sherri Mason falls asleep, it’s not visions of sugarplums she sees dancing in her head but creative new culinary recipes. “It’s a sickness,” she confesses with a laugh. “Sometimes I can’t fall asleep because I’m so inspired by a customer’s comment or the idea of mixing up ingredients and creating a new taste sensation. Stuff just pops into my head!”

Understandably so: it’s in her genes. Sherri Mason comes from a long line of women who love to cook and she’s spent most of her life in an assortment of positions related to the food industry. Sherri’s grandmother was a chef who worked in a variety of restaurants that encompassed everything from specialized Greek and Mediterranean fare to hearty Southern home cooking.

“My mom, Rose, owned a restaurant in Wichita, Kansas, called Dine & Rose’s Café, for almost five years,” explains Sherri, “and I assisted her in the kitchen.” Located in the downtown area, the restaurant specialized in wholesome homemade food. The café had such an incredible draw that many locals found themselves eating at least one meal a day inside its doors. “The women of my family have always known the importance of good, quality food that doesn’t have preservatives and artificial flavorings,” explains Sherri proudly.

Later, some minor health problems resulted in Sherri’s mother getting out of the business. Sherri then sharpened her marketing skills while working for a shared mail company located out of Birmingham, Alabama, which rounded out the knowledge she needed to take her next step into the food business: starting her own company.

Sherri founded “The Resident Chef” six years ago when a previous employer, Kathleen Kennally, invited her to participate in her boutique arts and crafts home show called “Sassy Chic.” Hesitant at first, Sherri decided to put together some basic “do it yourself” mix offerings that have since evolved into some of her best sellers today.

“I started with my Mom’s veggie dip,” recalls Sherri. “I took her recipe, named it and put a tag on it.” The simple-to-do instructions are on the package: simply add fresh sour cream and mayonnaise and you have a great party dip. The first name to come to mind was the most obvious: Mom’s Veggie Dip. “That’s what we called it when I was growing up,” explains Sherri. Mom’s Veggie Dip was a hit and remains a top seller to this day.

Sherri’s product offerings were quite the rage at her friend’s home show. So much so that she began experimenting and expanding her product line.

All of The Resident Chef’s product offerings come as a dry mix that’s ready to mix with just a couple of ingredients that are commonly found in the average kitchen. Sherri prides herself on the simple packaging of her mixes. Each clear bag/box offers the ability to view the mix inside. “I want you to see every bit of product in that bag,” she claims. None of her products have preservatives and all include fresh herbs and spices.

It turns out that Sherri is quite the culinary mixologist. She loves to tweak old recipes, mixing and matching different flavors to create new taste sensations. Her product line has now expanded to include tasty appetizers, delicious soups, tantalizing side dishes and even a few specialty drinks. She also carries pre-mixed specialty rubs and seasonings.



Mom’s Veggie Dip is her number one seller, but her BLT Dip is a close second. “It tastes just like a bacon, lettuce and tomato sandwich,” said Sherri. Instead of lettuce, she includes chives and parsley for a little splash of green, big chunks of dried tomatoes plus some secret spices. Other taste sensations include a Tortilla Soup, Chicken Noodle Soup, Spicy Jalapeno Rice and Jambalaya.

For those with a sweet tooth, Sherri has also introduced her signature line of sweet cheeseballs. She originally started out with a Chocolate Chip Cheeseball but her recipes have since evolved into more than eleven different sweet cheeseball offerings. “Everyone has tried that holiday staple, the cheddar cheeseball, but have you ever tried a Turtle Cheesecake Cheeseball?” asks Sherri playfully. “It’s chock full of good stuff like caramel pieces, pecans, chocolate chips and other fresh ingredients.” Consider trying her White Chocolate Cranberry, White Chocolate Amaretto or Butter Pecan mixes.

Sherri still participates at her friend’s show each Fall out of both nostalgia and her desire to try new flavors out on her committed customers. As her reputation grew, a good friend and exhibitor at Helen Brett Gift & Jewelry Show’s, Lori Morrow, recommended the Memphis Gift & Jewelry Show. Lori Morrow and her husband, Joe, of Silver Evolution, have been dedicated fans and exhibitors of the Gift & Jewelry Shows for years.

Helen Brett attendees and Sherri’s delectable mixes quickly became two great tastes that taste great together. “I love my customers!” exclaims Sherri. “We have a great rapport. They come in, we chat, and I love to try out my new flavors on them.”

To this day, Sherri always offers free tastings in her booth. “I love to invite the public to try my new products. It’s their yea or nay that determines whether I’ll stock the mix in the future. And many times, they even suggest adding a new flavor or two,” Sherri said.

In the Fall of 2008, Sherri provided taste tests of a new concoction, the Pumpkin Cheesecake Cheeseball, and it was an instant hit. The only problem? “People were mad,” said Sherri. “They tasted the mix and wanted it immediately. Unfortunately, I didn’t have it in stock yet.”

Sales have skyrocketed since this past January and Sherri considers herself blessed that she can do something she loves that’s also a thriving business. Although her products are currently only available through wholesale shows and the Internet, more and more specialty stores are carrying her line. Recently, her product has been added to stores in Branson, Missouri; Elko, Nevada and Pigeon Forge, Tennessee. “I just got a third store in Canada,” shares this enthusiastic entrepreneur with a smile, “and the list keeps growing!”

Sherri is also appreciative of her silent partner, CJ, and her assistant, Lacy, who helps her in the home office. Because they can’t travel, she relies on Carin Vadala and Melody Crosby to serve the long lines they encounter at the trade shows.

What’s her next challenge in addition to creating more wholesale business and main dish items? “I’m trying to find out how to put about 18 more hours in my workday!” she laughs. And this demonstratively talented entrepreneur might just find a way to do that!

For more information contact:
The Resident Chef
P.O. Box 250215
Little Rock, AR 72225
PH: 501.529.0699
www.theresidentchef.com
smason@theresidentchef.com