About the Founder
Meet the Founder
My name is Maisha Muhammad, and my journey in the culinary industry has been nothing short of extraordinary. I have always had a deep passion for food and the art of storytelling, using flavors and ingredients to transport people to different cultures and historical moments. It is truly a remarkable experience to bring history to life through the dishes we create.
My adventure in this field began nearly 12 years ago when I had the privilege of graduating from the renowned Washburne Culinary Institute in 2015. This pivotal moment marked the beginning of a transformative chapter in my career.
Shortly after my graduation, I received an incredible opportunity to embark on an externship at the prestigious University of Chicago. This collaboration, forged with Kennedy King College, lasted for six weeks. At the conclusion of my externship, I was presented with a managerial position by Aramark. However, I made a conscious decision to start in a smaller role as a supervisor. This deliberate choice allowed me to immerse myself in the front of the house, learning the intricacies and nuances of this new position. It turned out to be the best decision I could have made for myself. I reveled in the process of developing and honing my skill set and ensuring that every student or faculty received impeccable service. Managing the various facets of campus operations was a fulfilling experience, as I strived to create memorable dining experiences for students and faculty alike. My dedication and hard work paid off, and after a year and a half, I was rewarded with a promotion to the esteemed position of assistant manager. This achievement marked a significant milestone in my career, affirming my capabilities and dedication.
As the years rolled by, I had the privilege of working in all the dining halls on campus, immersing myself in every aspect and detail. As I became proficient in opening and closing any dining hall, managing staffing issues and excelled in managing quality assurance.
When the torch was passed to Bon Appétit as the new food service vendor, I wholeheartedly embraced the fresh brand they introduced to the campus. Thriving in this new environment, I eventually ascended to the role of a general manager, overseeing operations and ensuring the highest standards of excellence. However, my hunger for new challenges grew as Chartwells took over as the new food service vendor.
When the opportunity presented itself for me to become an entrepreneur on campus at the University of Chicago, I was well-prepared and eager to seize it with both hands. The prospect of establishing my own culinary haven in the very space that initially sparked my passion for this industry was nothing short of a dream come true.
During my time as a supervisor in Hutchinson Commons, I was entrusted with the responsibility of running daily revenue reports. Witnessing the substantial amount of revenue generated each day ignited a fire within me, fueling my entrepreneurial spirit and igniting my dream of one day owning a restaurant.
That dream did come into fruition, I am eternally grateful for this opportunity, and my mind is already buzzing with plans for expansion into other higher education accounts in the near future.
Thank you for taking the time to delve into my journey and aspirations in the culinary industry.
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Always remember that it's not where you start, but where you decide to end that truly matters. With laser focus and determination, one can rise above any circumstances life presents and achieve ultimate greatness.
- Maisha Muhammad, Founder of Kabob-it Restaurant