I’m glad I pushed through the constant discomfort of working for myself, as opposed to staying in a space where I didn’t feel like I could be myself, I felt unappreciated, or I felt like I was going to have to go to work and deal with some form of trauma. ‘I think intrinsically Black women are not afraid, but people plant seeds in our heads and then we doubt ourselves.’ Photograph: Julia Rendleman/The Guardian It’s taxing to do as a profession in general, but extra taxing when you are a Black person, and extra, extra taxing when you are a Black woman. Cooking takes a lot out of you physically, mentally and emotionally. I’ve been cooking for 10 years and working for myself for six of those years. I’m grateful for the people who said I could, because now I absolutely know I can. I think intrinsically Black women are not afraid, but people plant seeds in our heads and then we doubt ourselves. I think it has to do with not being afraid.
What inspired you to become a business owner? This interview has been edited for length and clarity. Now, as Kamara prepares to open her second dessert shop in Richmond, the budding dessert mogul reflects on Black history, identity, and the importance of legacy in her entrepreneurial vision. “The idea of having a shop is that you get to become a part of the neighborhood and a part of the memories,” she explains. When she opened Ruby Scoops’ storefront last November, the shop’s location in Richmond’s historically Black North Side neighborhood made the milestone all the more meaningful. “There’s white, light brown and dark chocolate brownie chunks it represents all the shades we come in.”Īs it turns out, a reverence for Black community-building infuses everything Kamara does.
“Black Joy has a lot of colors,” Kamara says. Her winning recipe was a sweet celebration of identity, aptly named “Bia’s Black Joy Sundae” – a medley of vanilla and dulce de leche ice-creams with Old Bay caramel, dark chocolate fudge brownies, and hazelnut toffee blondie accents. Last month, the 33-year-old co-owner of Ruby Scoops Ice Cream & Sweets in Richmond, Virginia, took first place in the Food Network competition series, Ben & Jerry’s Clash of the Cones.
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