Born in Virginia Beach, VA, raised in Milwaukee, Wisconsin and Clarksville, Tennessee, Marketia spent her youth traveling the country visiting 21 states by 21 yrs. old, trying new foods at every stop along the way.
With both parents retired chefs, Marketia had an early calling to the culinary world. Her Mom was a corporate chef, featured in the media and sent to cook abroad in exotic locations like the US Virgin Islands while her Dad cooked in the military. Marketia first got her taste of kitchen life by helping her Grandmother prepare the daily family meals, especially on the big holidays.
From a humble childhood beginning with her Grandmother, she started with shucking corn, peeling potatoes, picking turnip greens and washing the dishes. At 15 she landed her first culinary job at McDonald’s and from there went on to become a hotel dishwasher, then line cook, then Kitchen Manager, Chef and even Executive Chef. As a self-taught Chef, Marketia has taken her experiences and created her own recipes, many of which she is now presenting for the first time here at Dish Republic.
MY FAVORITE COMFORT FOODS:
Spaghetti, crab boils and soul food.
WHAT I LIKE TO DO WHEN I AM NOT COOKING: When not cooking Marketia enjoys dining at nice restaurants, tasting and seeing what’s new in the culinary world. She also enjoys hanging out with the family, playing basketball and riding roller coasters.