Featuring Jolie Oree-Bailey, owner of catering company Low Country Quisine, this episode of This Week in Weddings discusses the challenges and best practices for building a team of employees.

About our guest: 

Enjolik “Chef Jolié” Oree-Bailey began noticing that all social event invitations extended to her were prefaced with, “Can you make that shrimp salad” or “Can you make us macaroni and cheese?” These requests began to make her question whether it was her company that was welcome or her dishes!

In 2007, Jolié finally decided it was time to succumb to her heart’s passion, thus Low Country Quisine by Jolie’ Ramize was born! Fast forward to today, Low Country Quisine is celebrating 7 years in business with growth year over year, recently doubling the size of their commercial kitchen, adding 5 new full-time employees in 2015 and has become an industry-leading caterer well-known for their authentic approach to Upscale Southern Comfort Food. Today, Low Country Quisine specializes in catering for Weddings, Social, and Corporate Events in the Dallas Metroplex and surrounding areas. Low Country Quisine has been awarded Wedding Wire’s Couple’s Choice, as well Best of The Knot award.

Before settling in a culinary career, Chef Jolié celebrated several corporate successes including serving as a Market Manager for a Marketing Promotions Company, Co-Owner of a fashion show production company in Atlanta, GA/ Dallas, TX, and Top Performing Sales Executive for two Fortune 500 companies. In all these feats, nothing gives her as much satisfaction as creating new recipes and bringing her client’s visions full circle.

In this episode, listeners will hear about:

  • How defining your company’s mission and vision is a critical first step in hiring
  • Tips for finding great employees using your current staff
  • Interviewing processes
  • Providing constructive criticism to your team

Want to connect with Jolie?

On the web:

Instagram: @chef_jolie_lowcountryquisine

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