Check Out Samantha Morris’s Story

Today we’d like to introduce you to Samantha Morris

Hi Samantha, please kick things off for us with an introduction to yourself and your story.
Through my life time I have always had a passion and a drive to help people but early on I was unsure which route I wanted to take in life. I can remember my very first cooking experience like it was yesterday. I remember being about 10 or 11 and my mom’s boyfriend at the time loved cooking and this is where my journey began! Riding in the front passenger seat excited to arrive at his house in Aurora,CO. He taught me how to properly use a chef knife. How to deshell and devein shrimp. How to make fresh garlic butter. We made shrimp scampi and fresh garlic butter bread it definitely was an experience that has stuck with me. Early on I started out working as a junior cadet(explorer as they call it) with the Adams County Sheriffs Department. I can still remember my first ride along and the smells. A memory that will forever stick with me. Through this program I worked closely with my community giving back in anyway I could through helping with special olympics, volunteering in communities to helping out habitat for humanity. Giving back to the people has always been what I wanted to do. However, this didn’t completely fill my soul and I found myself searching for a different way to help people. That’s when I found cooking again. I knew I always had a love for it but didn’t know how deep it was. I started working for a BBQ restaurant that was based out of Birmingham, Alabama started by a father and son that grew their business; Colorado being the farthest state to the Midwest they had expanded. It was there my love for food grew. Unfortunately, a global wide pandemic hit which caused the Colorado market for this restaurant to shut down. I moved on to an Italian restuarant where at first I was in love with the place. As time went on I came to realize it was not the place for me and I was no longer wanting to run other peoples restaurants when it was a dream to one day have my own place. So I left, took a huge leap a faith and pursued my dream! I didn’t just wake up one day and decide to start a seasoning company. This journey started that day in that kitchen learning shrimp scampi. It started with a love and passion for cooking, a deep respect for bold flavors, and a little(okay, a lot) of trial and error, hard work, and dedication. What began as me mixing up my favorite blends of spices and seasonings turned into something bigger than I imagined. Award winning rubs and sauces, a growing business, and a mission to make a real impact in my community. The American Commissary was built on hardwork, creativity, and a love for good food that brings people together and that is exactly what we aim to do with everything and every seasoning we create!

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t always been a smooth road and that is okay. You never really know when a good time to start a business may be and it can seem nerve recking. There are slow days and days with no sales and then there are days so busy, I think about hiring someone else to help me out. I am a one man show. I do it all from the marketing, to the ideas, to designing labels and merchandise, labeling bottles, hand mixing and filling every bottle. One of my biggest issues so far has been getting in the supplies and it was an issue for everyone. There was a hurdle in the middle of last year with packaging and labeling, we went back to some old stuff and had delayed orders, but we kept our guests informed and as soon as we got stock back we made a speedy recovery to get back on track. The thing is, there is never going to be the most perfect time to start something, and chances are whatever you are wanting to start someone else has already done. Don’t let that stop or hold you back. What makes your dream special is it’s yours. No one can do it your way and no one puts that twist you do on things. So just do it. Take that risk and make your dream a reality today! If you keep waiting on tomorrow, Tomorrow may never come!

Thanks – so what else should our readers know about your work and what you’re currently focused on?
We don’t just mix spices, we craft experiences. Every seasoning we create and every event we take on is backed by time, research, and a deep understanding for flavor. When a customer requests a special blend or we’re curating flavors for an event, we go beyond the basics. We get to know our guest and the flavor or image they envision. We study traditional techniques and new ones, we experiment with ingredients, and tap into the expertise of fellow chefs and pitmasters to ensure every bite is unforgettable. Whether it’s a backyard BBQ, a wedding, or a high stakes competition, we believe great food starts with great seasoning and that means putting in the work to get it just right.

What would you say have been one of the most important lessons you’ve learned?
To keep pushing and keep going. Not every win needs a celebration. Focusing to much on a win can get you distracted from continuing to focus on the growth and big picture. Don’t get caught up in the loses either. Take all them as a learning opportunity to change what you did. Where could you have done something better or what improvements can you make for a better outcome next time. Don’t focus so much on the future you. Enjoy what you have now, what you’ve built and just take each day one day at a time. Never forget to make time for yourself, take care of yourself, and do what fills your cup!

Pricing:

• Award winning Coffee Rub $9.00
• Habanero Coffee Rub $10.50
• Award winning Pork Rub $8.00
• Award winning Habanero Pork Rub $9.00
• Taco Seasoning $8.00

Contact Info:

• Website: https://theamericancommissaryllc.com
• Instagram: https://www.instagram.com/theamericancommissaryllc/
• Facebook: https://www.facebook.com/profile.php?id=100094272563571
• Other: https://www.stickermule.com/theamericancommissaryllc?redirectUrl=&locale=&id=&username=theamericancommissaryllc

Image Credits
Some photos taken by Sammy Perez, Talisha Spoelman, Corrine Spoelman and myself