Pull Up A Chair and Meet Casey Williamson, Culinary Technician

Q. Tell us about your background.?

?A. I was born and raised in Delmar, MD. I graduated from Delmar High school and then went on to earn my Culinary Arts degree from Wor-Wic Community College. I am the only child my parents had, however they fostered children for 13 years, so I have many siblings spread throughout the U.S. now. My career at Perdue is just getting started however, I have over about 10 years of restaurant/food service experience. From washing dishes down in Ocean City in the summers to being a QSR District Manager in the Baltimore/Virginia Area. I’ve seen a lot of sides to the food service business, but food manufacturing was completely new to me, and I continue to learn every day.

Q. What led you to a career in culinary?

?A. Growing up in the 90’s, I would watch Julia Child and Emeril Lagasse with my dad. Discovering the secret to dicing the perfect onion at age ten was something I knew I would be able to put on my resume one day, and I was right! I started working my senior year of high school and I immediately realized that feeding and serving people is my passion. You never know what someone is experiencing, the smile on your face and the food you prepare for them could really make or break their spirit. I want to be able to say at the end of my life, I poured love into people by the way of my food.

Q. What is your role at Perdue? Walk us through a ‘typical” day at work?

?A. I am a Culinary Technician and most days you can find me at the Innovation Center. I provide support to both of our corporate chefs. Sometimes that means helping with innovation items, sometimes that means assisting with customer visits. However, two days of the week, I throw on my Food Stylist hat and I can be found at our Creative Photography Studio. What’s a food stylist you might ask? “A professional that prepares food for photography or video. Instead of preparing food for its taste, it is prepared for its aesthetic purposes.” Painting whole chickens with shoe polish or threading chicken wings up with fishing line so they levitate and was never on my culinary bingo card, but I can proudly check them off. Jumping into the food stylist role was something new and challenging. I am thankful to be a part of the creation process for many mouth-watering food pictures and to be able to assist in recipe development for our website. It was a big adjustment because it goes against all regular cooking standards, 90% of the food featured in our shots are RAW. Every day is different, but every day is fun.

Q. As a woman in the culinary field, who is/are your role models?

A. Being a woman in the culinary field is not for the faint of heart. Therefore, you must learn to surround yourself with mentors that are going to help you to get where you want to go. Many of my role models are people in my everyday life. The ones that encourage me to keep going even after a hard day. One’s that have taught me tenacity. However, one of the well-known culinarians I enjoy learning from is Anthony Bourdain. Not so much from a food perspective, but from a philosophical perspective. From his literature, I’ve learned that “skills can be taught, character you either have or you don’t.” Showing up as your authentic self and wanting to learn is much more sought after than someone with a lengthy resume but no human nature/morals. Regardless of the field you’re in, always remember to advocate for yourself and find mentors.

Q. What has been the most interesting project you worked on so far?

A. In November of 2023`, I was a part of a HUGE initiative led by our Corporate Executive Chef, Chris Moyer. The culinary team was at the helm of creating and delivering 6,000 meal kits to the Salisbury Food Bank. Which then helped distribute to food scarce families across the Eastern Shore. It took about 14 months of planning an active team of over 20 people to coordinate and almost 100 volunteers. We pulled it off without a hitch and it was one of the most rewarding events I’ve been a part of in my career. Chris and I also participate, yearly, in the New Jersey Special Olympics event. This event is very close to my heart. Knowing we can make everyone feel included while being able to tell the Perdue story via our Perdue Food Truck is very rewarding. Honorable mention: I was a little starstruck the first time I showed up to Jim Perdue’s house to cater an event for him. I couldn’t believe I was standing in THE Jim Perdue’s kitchen.

Q. What is your impression of Perdue? ?What do you like most?

A. Although March will mark my second year of employment, I’ve been proud to be a part of Perdue since I was a child. My father recently retired after spending over 20 years in PTI. I still remember going on over the road trips with him when I was a child and meeting all the folks over at Showell during his orientation. He also had a story or two about Frank Perdue I would often listen to. So, my pride started well before I became an employee. However, since being here on my own accord, I have realized that the Perdue experience is in the eye of the beholder. Like any job, you can show up for your paycheck and go home and no one will bat an eye. However, if you choose to get active, get involved, and become a part of something bigger than yourself--this goes from a job to a lifestyle. I have developed both personally and professionally. I have mentors that go out of their way to see me grow. There is a helping hand around every corner if you’re willing to listen and learn and help in return. I think of Perdue as a family that I am honored to be in. What do I like the most? There is a place for anyone and everyone at this company. No matter what you look like, where you come from, what your education is, Perdue sees you as an equal and wants to invest in you.

Q. Tell us a fun/ interesting fact about you.

A. fun fact that I don’t talk too much about that in addition to working here, I also own my own catering business. “Creative Concepts, LLC” My favorite type of event to cater would have to be weddings. I was blessed to be a part of 4 weddings in 2023 and the immense love that fills the air is magical. ?I’m thankful that sometimes my office view is a wedding on a beach. Also, I am a crazy cat momma, and they all have food names! My oldest is 3, his name is Pasta (boy). I also have a set of twins that are almost 2, their names are Chicken (boy) and Tortellini (girl).