Ronda Stubbs

From Tri-C Roots to Flava-Filled Success

For Ronda Stubbs — also known as "Chef Ronda" — Cuyahoga Community College (Tri-C^®) wasn't just a stepping stone. It was a launchpad.

"Affordability and accessibility drew me to Tri-C," Stubbs said. "The courses I needed were available, and the cost made higher education possible without breaking the bank."

Stubbs' time at Tri-C was as flavorful as the dishes she's known for.

"It was nothing short of amazing — from the very beginning right through to graduation," she said. "I met lifelong friends and became part of what I lovingly call my Tri-C family."

The close-knit community, led by mentors like Chef Karen, Chef Tom and Chef Ky, became her extended family.

"That sense of community and belonging continues today," she said. "I can still call on my 'Tri-C parents and siblings' whenever I need support or encouragement. I love them forever."

Beyond theory, Tri-C offered hands-on experiences that directly impacted her career.

"We worked at real events. Once the chefs saw our strengths, they gave us opportunities that matched our passions," Stubbs said. "That kind of exposure was invaluable. I call it 'free Plan B knowledge' — practical, applicable and impactful."

The road to postgraduation wasn't without its bumps. The COVID-19 pandemic and economic shifts challenged her growing business. But her Tri-C family remained her anchor.

"We've stuck together, networking and lifting each other up — especially those of us running small businesses," she said. "That kind of lasting support system is rare and powerful."

Founded in 2015, Flava Catering Cleveland began as a passion project rooted in Stubbs' love for cooking and community. Initially run from a rented kitchen space, the business has flourished into a full-scale catering company serving charter schools, daycares and private events. In 2023, she opened her first brick-and-mortar restaurant, Flava Catering Live, in Garfield Heights, specializing in southern comfort cuisine.

Stubbs' journey was shaped not just by education but also by the support of organizations like the Urban League of Greater Cleveland, JumpStart, ECDI and Chase Bank's business coaching program. These partners provided business coaching, funding and critical resources that helped transform her from a home-based planner to a thriving entrepreneur. She received a $10,000 grant through the Black Restaurant Accelerator program, which she used to invest in her new kitchen — now the heartbeat of Flava Catering.

Stubbs' entrepreneurial spirit doesn't stop there. She is also launching the Seasoning Saga, a line of original spice blends, expected to hit local markets, including Fairfax Market.

Stubbs' advice to future Tri-C students: "Build strong bonds with your teachers and classmates. It's the best investment you can make for your career. Those relationships can be game changers, and they cost nothing."

Cooking is more than a business — it's a legacy. Inspired by her grandfather, Calvin Saulsberry, Stubbs now works alongside her children, Allen and Alleyah Crutchfield, niece Shontay Stubbs, and sisters Yolanda and Andrea Stubbs, making Flava Catering a true family affair.

Whether serving loaded mashed potato bowls to schoolchildren or feeding staff at community kitchens, her mission remains clear: serve incredible food that nurtures and nourishes the spirit.

Stubbs' story is one of grit, growth and gratitude — and it all started at Tri-C.