Why “Struggleplate?”
Struggleplate didn’t just happen overnight. Growing up with a grandmother who owned a soul food restaurant, and spending countless evenings watching cooking shows with my mother it was inevitable that I would end up having a passion for food.
During my college years, I struggled financially, but one thing was for certain: I’m gonna find a way to eat. Using the lessons instilled in me by my family, I not only survived but created some delicious dishes that would soon kickstart my drive to start Struggleplate.
Since then, I continued to perfect my craft. The kitchen became my safe space to create no matter what ‘struggle’ I was dealing with at the time. As more and more people got a taste, I knew this was something I wanted to share with the world.
Cooking has become my love language, and Struggleplate is my way of spreading it.
-Sean Green, Founder & Head Chef
Meals Made With Love,
Inspired by the struggle.
Struggleplate was created with the belief that the primary ingredient you need to make delicious food is LOVE.
No matter where you are in life, no matter how much food you have in your fridge, there’s always some that can be made from what seems like nothing.
The Struggleplate culinary philosophy is rooted in the belief that food should be more than just sustenance - it should be an experience that brings people together and uplifts the spirit.
Chef Sean believes that the key to creating great meals is to use the freshest, highest quality ingredients available and to let the natural flavors and textures shine through.
“As much as I love preparing the food, the real satisfaction is in the reactions from the people who taste it.”
-Sean Green, Founder & Head Chef,
StrugglePlate
