Marilyn Cole, a beloved figure in the Crenshaw neighborhood of Los Angeles, has long been known for her 99‑cent soul‑food platters that bring families together. In recent months, however, the chef has publicly announced that she has lost her business, her reputation, and her financial stability after entering into a legal agreement with two California attorneys. The dispute has sparked a media investigation and raised questions about the role of lawyers in small‑business partnerships.
Who Is Marilyn Cole and What Happened?
Marilyn Cole began her culinary career in the late 1990s, opening a modest food cart that quickly became a staple in the Crenshaw community. Her menu—featuring classic Southern dishes like fried chicken, collard greens, and cornbread—was sold for just 99 cents per platter, a price point that made her food accessible to many. Over the years, the chef expanded her brand, opening a small storefront and launching a line of packaged sauces.
In early 2025, Cole began experiencing financial difficulties. She cited rising rent costs, increased competition, and a surge in ingredient prices as key factors that strained her cash flow. Facing mounting debt, the chef sought professional help and turned to two attorneys, Cierra Carter and Channing Smith, who had experience working with food‑industry entrepreneurs.
According to statements released by the chef, the attorneys “helped” her by offering to manage the administrative side of her business. In return, they presented a deal memo that would cover her existing debts, grant them the right to use her name, likeness, recipes, and potential trademarks, and split future profits 60/40 in their favor.
The Attorneys’ Perspective
Both attorneys have publicly defended their actions. In a joint statement, Carter and Smith said they had acted in good faith and that the agreement was designed to protect the chef’s interests while ensuring the business could continue to operate. They claimed that the deal included provisions for the chef to retain a 40% share of profits and that the lawyers would handle all legal and financial matters, freeing her to focus on cooking.
“We entered into this partnership with the intention of providing stability to a hardworking entrepreneur who was facing significant financial pressure,” said Carter. “The agreement was structured to allow Ms. Cole to maintain a meaningful stake in her brand while giving us the resources to address her debt and secure the business’s future.”
Smith added that the lawyers had conducted due diligence on the business’s financial statements and had negotiated terms that he believed were fair given the circumstances. He also emphasized that the lawyers had no intention of “scamming” the chef, but rather were acting as advisors and partners.
Legal and Ethical Questions Raised
The situation has prompted a broader conversation about the ethical responsibilities of attorneys who take on business partnerships. Critics argue that lawyers who become co‑owners of a client’s business may face conflicts of interest, especially when the client’s financial health is precarious.
Legal scholars point out that the American Bar Association’s Model Rules of Professional Conduct require lawyers to avoid situations where their personal interests could compromise their professional judgment. In this case, the attorneys’ dual role as both advisors and profit‑sharing partners raises concerns about whether they could remain objective.
Additionally, the use of a “deal memo” rather than a formal partnership agreement has been criticized. A deal memo is typically a preliminary document that outlines the main terms of a potential agreement but does not carry the same legal weight as a fully executed contract. Critics argue that this approach may have left the chef vulnerable to misunderstandings about her rights and obligations.
What the Chef Says
In a recent interview with The Shade Room, Chef Cole expressed feeling “betrayed” and “exploited.” She said that the lawyers had promised her that the partnership would help her “grow her brand and keep her business afloat.” Instead, she claims that the lawyers have taken control of her recipes, brand identity, and marketing, leaving her with little say in how her food is presented.
“I thought I was getting help, not a takeover,” she told the reporter. “I was told I could focus on cooking, but now I’m being told what I can and can’t do with my own brand.”
Chef Cole also highlighted the emotional toll of the situation. “I’ve built this business from the ground up, and now I feel like I’ve lost everything,” she said. “It’s not just the money; it’s the community that has supported me for years.”
Potential Outcomes and Next Steps
Legal experts suggest that the chef may have several options. One possibility is to file a lawsuit alleging breach of contract or fraud if she can prove that the attorneys misrepresented the terms of the deal. Another option is to negotiate a buy‑back of her shares, though this would depend on the lawyers’ willingness to comply.
Meanwhile, the attorneys have indicated that they are open to mediation. They claim that a resolution that allows the chef to regain control of her brand is possible, provided both parties are willing to negotiate in good faith.
FAQ
- What is a deal memo? A deal memo is a preliminary document that outlines the main terms of a potential agreement. It is not a binding contract but can serve as a basis for drafting a formal agreement.
- Can a lawyer become a partner in a client’s business? Yes, but it raises potential conflicts of interest. Lawyers must disclose any personal financial interest and ensure that their professional judgment remains unbiased.
- What should a small business owner do before signing a partnership agreement? Seek independent legal counsel, thoroughly review the contract, and ensure that all terms are clearly defined and documented in a formal agreement.
- How can a chef protect her recipes and brand? By registering trademarks, using non‑disclosure agreements, and maintaining clear ownership rights in any partnership contracts.
As the story unfolds, the culinary community watches closely to see whether Chef Cole can reclaim her business and whether the legal profession will take a closer look at the ethical implications of lawyers entering into business partnerships with their clients.
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