From Fashion to Flavor: The Story of Ramen by Ra
Rasheeda Purdie, founder and chef of Ramen by Ra took an unexpected path to the kitchen.
A former NYC stylist, she made the bold leap from fashion to food, channeling her passion for ramen into a business that merges tradition with creativity.
In this interview, Purdie shares her journey, her unique approach to ramen, and the lessons she’s learned along the way.
What inspired you to start Ramen by Ra?
I found my inspiration to launch Ramen by Ra in the early days of the pandemic. As a chef, I craved the opportunity to remain creative and hone my skills during that challenging time, and ramen was the dish I missed the most.
To fill that gap, I dedicated myself to studying ramen. My long-standing passion for this cuisine prompted me to explore its origins, culture, and recipes.
Throughout this journey, I discovered a comforting sense of fulfillment, which reignited my creative spirit. What began with ramen kits evolved into pop-ups and ultimately blossomed into a standalone shop that has become a well-recognized name in the ramen community.
The most significant aspect of this experience was how inspired I felt amidst such uncertainty, as I created a sense of comfort by learning the rich history behind each savory bowl.
My initial connection was through broths, and once I mastered that, I gained the confidence to explore toppings and noodles. Ramen serves as a canvas for my creativity, allowing me to pour myself into each bowl while also connecting to other dishes. It’s truly the best of both worlds.
Can you share your journey from fashion to food and what led you to specialize in ramen?
My transition from fashion to food was a bold leap of faith, one that required me to trust in myself. For nine years, I served as a stylist at Henri Bendel, catering to a prestigious clientele.
This role demanded sharp instincts, a proactive attitude, and an entrepreneurial mindset, as it revolved around client engagement and personalized shopping experiences.
As the years progressed, I noticed shifts within the industry and realized the importance of preparing for my future. While maintaining my full-time job, I enrolled in culinary school, filled with excitement for this new chapter.
It felt like I was transferring my passion from one field to the next. It was a burst of life attached to learning something new.
Attending culinary school was not just a refreshing change; it also uplifted my spirit and instilled hope for new beginnings and a promising future.
How do you manage the business side of things while staying creative with your food?
The operational aspect of my business is distinct yet highly efficient. During my pop-up phase, customers would reserve and preorder their ramen in advance.
This approach enables me to manage my business effectively. With this system in place, I can oversee food ordering, minimize waste, and optimize preparation time. It empowers me to forecast my business well ahead of time while maintaining the quality and consistency of my recipes.
My menu features a classic selection of six bowls, intentionally small but thoughtfully curated. When inspiration strikes, I create a special, introducing a new bowl that is available for a limited time.
However, I truly value the classic menu I’ve crafted, which is inspired by Asa-ramen, or “morning ramen.” This creative twist is unprecedented, and my offerings consistently impress my guests.
Thus, there exists a harmonious balance between my preorder and prepay system, allowing my creativity to flourish while remaining consistent.
Your ramen has been called innovative—what are some of the most unique flavors or ingredients you’ve experimented with?
From the start, I chose to differentiate myself with my ramen creations, drawing inspiration from the seasons, holidays, and Asa-ramen. My menu revolves around this concept, combined with American breakfast and brunch dishes.
The offerings include unique options such as bacon, egg, and cheese; BLT; steak with soy egg; everything egg drop; and gravlax, all served in ramen form. The latest addition is a sweet and savory bowl featuring maple ground sausage paired with a soy yolk—familiar yet bursting with rich flavors.
If you could cook a bowl of ramen for anyone—past or present—who would it be and why?
I would be thrilled to have the chance to cook my ramen for Rihanna!!! As a big fan of ramen herself, I would be excited to share my creation with her. I’m confident it would impress her! It’s unique but still feels familiar, and I’m sure she would enjoy every slurp.
What advice would you give to other aspiring chefs looking to start their own food business?
I recommend taking your time with the business aspects, including food costs and financial figures. Chefs often need to juggle their schedules between “numbers and food.” It’s crucial to learn as much as you can about the business side to prevent shortcuts that may be detrimental in the future.
I’ve been fortunate to gain valuable insights from my pop-up experiences before opening, which helped me understand the business landscape.
Now, at my shop, I continue to implement a preorder and prepay system, which significantly benefits my operations.
Tony O. Lawson
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