Her Story
About LaPria
LaPria Carshell Smith is a Sous Chef and Small Business Owner specializing in culinary and pastry arts, based in Washington, D.C. Since 2022, she has served as the owner of PriBella Kitchen LLC, where she creates thoughtfully prepared entrees, specialty desserts, and handcrafted pastries using fresh, quality ingredients and refined culinary techniques. Inspired by the culinary traditions and skills passed down from her grandmother, LaPria expanded her expertise by earning degrees in Culinary Arts and Pastry Arts from Auguste Escoffier School of Culinary Arts during the pandemic, strengthening her foundation in professional cooking and baking.
As a Sous Chef and culinary entrepreneur, LaPria has developed extensive experience in kitchen operations, recipe development, food preparation, catering, menu creation, and professional culinary execution. Through PriBella Kitchen LLC, she specializes in creating wholesome meals and beautifully crafted pastries, including signature cheesecakes and other desserts that showcase her creativity, attention to detail, and commitment to excellence. Her culinary style reflects a balance of traditional techniques, innovation, and a passion for delivering memorable experiences through food.
Throughout her career, LaPria has overcome challenges including age discrimination and navigating a male-dominated culinary industry. These experiences have strengthened her resilience, confidence, and dedication to continuous growth. She attributes her success to perseverance, taking each step forward with determination, and maintaining a commitment to lifelong learning. Guided by values of honesty and integrity, LaPria encourages young women entering the culinary field to be patient, manage their time effectively, reduce waste, embrace feedback, enjoy the creative process, and continue developing their skills while pursuing their goals.
Her Interview
Ten minutes with LaPria
01What do you attribute your success to?
I attribute my success to putting one foot in front of the other and not stopping, keeping going, and always learning. Nothing beats failure but a try. I keep putting one foot in front of the other and never think that you know it all.
02What’s the best career advice you’ve ever received?
The best career advice I've ever received is nothing beats failure but a try. And to keep going, which is what I do, I just keep putting one foot in front of the other. You have to keep going, and you have to keep learning. You can never think that you know it all.
03What advice would you give to young women entering your industry?
Be patient with herself. You're gonna make mistakes. Some things do not come out the way that you plan. Time management is important. It's gonna be the most important, and waste. Try not to waste anything, because that's your money going down the drain. Enjoy the process. Don't rush it, but enjoy it. Your audience will find you. Be able to take feedback. That's only gonna make you better. Never stop learning something.
04What are the biggest challenges or opportunities in your field right now?
There's age discrimination in my field, whether you're too young or too old. A lot of women in the industry of cooking are overlooked. It's still a male-dominant field. When I was the chef at Catholic University here in Washington, D.C in 2024, I didn't feel supported by my HR department and there was insubordination because I was the only female chef.
05What values are most important to you in your work and personal life?
Honesty and integrity. I work with integrity. I'm not going to say something is in a dish that may harm them. I use quality, fresh ingredients. It's really about the technique and how much love you put into it. I don't skip corners because detail is important.
Join Influential Women and start making an impact. Register now.