Hi!
I'm Regina Dillard. I am a divorced mother of two and grandmother to two beautiful girls who call me "GiGi" I am the founder of Inner Sanctum Wellness LP and also serve as a plant-based chef for Chef Regina Cooks. I love all things plants. Although I was born and raised in Maywood, Illinois, a small suburban community west of Chicago, my plant story doesn't start there. My story begins in rural Virginia on my maternal grandparent's working farm. I, along with my siblings and cousins spent countless summers helping my grandfather harvest tobacco leaves and carry the plants to the smokehouse. My brother and I were given the task of feeding, or "slopping" the hogs and cleaning the feed trough. Every morning I would help my grandmother feed her hens, clean the coop, and collect eggs. Although much of the work was laborious and tedious, most days I pouted because I did not want to do it. When I became a chef, I later realized all of those experiences would become the foundation for my career.
You see, I had the opportunity that most kids do not - to know where food comes from, how to prepare food using farm fresh ingredients, living off the land, and how to use food as the gateway to good health.
As a culinary student, I quickly became interested in industry-standard Eurocentric cooking styles, gastronomy, studying recipes, creating menus, and preparing high-quality dishes. However, as my personal diet changed due to my own health crisis, I transitioned and became plant-focused. I saw how plant-based and whole foods impacted my personal health, and I wanted to share my discovery with others.
In 2017, I decided to create a business that would not only teach individuals how to prepare delicious plant-based dishes but create an environment that fosters wellness and plant-food education. So, I took the first step by asking my landlord for space on the roof to create planter boxers to grow produce and cooking herbs. It took some trial, error, and research, but in the years that followed, my urban rooftop garden became so popular that several of my neighbors became curious and wanted to learn how to grow their own food.
Soon, I began growing and selling small batches of cilantro, mint, thyme, kale, collards garlic, fennel, spring onions, cucumber, tomatoes, squash, and strawberries. What didn't sell, I would use in my recipes. Some years, the plants became so plentiful that I often gave away the overflow.
Then I had an idea. I thought, "wouldn't it be great if I could provide my customers with a culinary experience using produce and herbs from my garden?" Armed with food knowledge and years of culinary training and food operations experience, I began developing recipes to create a special 5-course dinner menu. In the early years, I offered private dinner parties for up to six people, the only number I could fit at my dining table.
As my business began to grow, I rented a larger apartment and hosted dinner events for groups as large as twenty. Then I had another idea.
First, I knew that I loved bringing people together to sit at my table and enjoy my fresh food offerings. Second, I knew I was a teacher at heart and wanted to show others how to grow their own food using sustainable, eco-friendly, and no-waste practices. Third, I wanted to provide my customers with a total sensory experience...thus "Communion: The Dinner Series was born.
For me, communion means a celebration...a coming together in order to give and receive. It is an invitation for guests to partake in an intimate dining experience with friends as well as strangers, at a communal table to eat food that comes from the earth and is made with love.
Since that time, I have had the great fortune to host annual Communion events in the Chicago Metro area.
To further my food and business education, I completed coursework for Nutrition and Mental Health through the University of Canterbury and completed the Small Business Development Program through the University of Georgia.
My goal is to use your donated funds to acquire ten acres of fertile farmland in the Will Country area of Illinois, raising at least 10 viable crops including greens, vegetables, and cooking herbs.
By 2024, my goal is to build six greenhouses for seed incubation and hydroponics research.
By 2026, my goal is to hire contractors to build and erect a barn for the purpose of hosting farmer's market events, Communion Dinner Series events, and general purposes.
By 2028, my goal is to build out two fully functioning mobile culinary classrooms, teaching the benefits of plant-based foods and how to create dishes from our seasonal crops with a focus on underserved and food apartheid communities.
Each vehicle will help reduce my business's carbon footprint. Solar panels will be one of the unit's power sources. Composting units, water-efficient water systems (sinks and toilets), LED lighting, and the installation of energy-efficient culinary appliances will be integrated into the design. I am also exploring Bio-diesel as an alternative energy source when solar is unavailable. Biodiesel is a renewable, biodegradable fuel source, typically made from vegetable oils. Biodiesel is a clean-burning alternative to traditional petroleum products. The use of biodiesel will significantly reduce the contribution to air pollution, among other benefits.
I know this was lengthy, but I am proud of the work I do and I hope my story helped capture the essence of the vision for my business.
The greatest fulfillment I receive is when a customer feels the love and care I impart in my classrooms and at my dinner table.
My mission is to help create healthy individuals, families, communities, and a healthy planet through plant-based nutrition, education, and sustainable food-growing practices.
Thank you in advance for your support.
With love and gratitude,
Regina
