LISTINGOF
200+ BLACKOWNED EATERIES & FOODBRANDS
ISSUE NO. 14 | MAY 2023 ISSUE NO. 14 | MAY 2023
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THE CREW Deirdra Massey, Senior Editor Regina Barnes, Editor Joycelyn Wallace, Promotional Director Christa Vinson, Restaurant Content Director Sharon Dudley, Account Director Dorothy Simmons, Account Director Maya Massey, Social Media Director Official Email: loveoffoodguide@gmail com Official Phone: (404) 585-1179 Facebook @afoodieloveoffood | Instagram @afoodieloveoffood | Twitter @AFoodieLoveOfF1 M A Y 2 0 2 3 | I S S U E 1 4 03
Hey foodies!!
This issue is definitely one of my favorites, and I'm so excited to share it with you! Every month, we feature some of the best eateries and restaurant owners in Atlanta, but this month, we wanted to highlight something even more special. We're featuring three amazing young chefs - Zora, Jaeden, and Kolin - who are already making waves in the culinary world
Despite their young age, these three chefs to be are already pursuing their passion for culinary science and working hard to perfect their craft They're well on their way to setting a new standard in the industry, and we couldn't be more proud to feature them in our publication.
I strongly encourage you to support these budding entrepreneurs and culinarians as they continue on their journey. And while you're at it, be sure to check out some of our amazing advertisers and enjoy a welldeserved mimosa - on us! Stay blessed and be well.
Deirdra & The Crew
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Photo credit: J Nalls Studios : Makeup credit: Sweet Hues Beauty
M A Y 2 0 2 3 | I S S U E 1 4 05 Sharon Christa Deirdra Dorothy Joycelyn CONTENTS RUNNING + FITNESS + FOOD 03 THE BLACK FOODIE CREW ZORA MASSEY 08 FUTURE CULINARIAN John, Photography 04 FROM THE FOODIE Message from The Editor 32 LISTING PRICES - RATE CARD 33 PUBLISHING SCHEDULE 36 THE FOODIE GUIDE JAEDEN MITCHELL 13 FUTURE CULINARIAN KOLIN HUNTER 17 FUTURE CULINARIAN
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Deirdra Massey, Independent Travel Concierge
Entrepreneur Zora Massey
Owner of Cake Rich Apparel & BlockSnaks
Education: Johnson & Wales;
Double Major: Baking & Pastry
Food & Beverage Industry
Management and Cannabis
Entrepreneurship; Minor: Mixology
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Zora
Tell us your backstory. How did you know cooking is what you desired to do? When I was younger, my mother’s coworker gave me a easy bake oven. I always wanted this toy because I seen on TV and all my friends had one at the time. Also, I watched my mom cook and bake on the "big stove" so I thought it would be nice if I had my own oven. When we moved to Decatur, I didn’t have many friends so every time I came home after school I would do my homework and I would watch this show on Netflix of these two sisters building stuff out of cake. I’ve always been the art child so I thought it was cool that people knew how to build something out of food. From that point on I realized that baking would be my career path when I was older so I started harvesting my skills.
What was the idea or inspiration that started it all? The idea or inspiration that I had for my business was urban. Growing up in Atlanta you see many different and diverse businesses, especially when it comes to food. Atlanta was a big inspiration for my business especially the way I run it is based on blackowned businesses in Atlanta My business caters to the neighborhood and I got that feel anytime I went downtown and ate.
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What made you want to open your establishment in your current location? I started selling cakes during my junior and senior years of high. The biggest advantage was I had the support of my culinary teacher and most of the students did not enjoy the school lunches but had a sweet tooth.
What are your expectations for the future? Did you set any goals? The expectation I have for myself is to graduate from JW with a master's degree in culinary science and with experience in my field to run a successful business.
How is it working as an entrepreneur? It is certainly stressful at times but the feeling I get from the feedback from my clients, the consistent support from family and friends, and the success of something I've built make it all worth it.
What did you need to change to prepare yourself to harden yourself to deal with preparing orders/meals/catering for people other than family? I had to learn to separate personal relationships from business. Occasionally, I sacrifice my social life to build my brand.
What has been your best day as a young entrepreneur? Worst day? My best day was the day I first started. I never thought I’d such a following as I do. As far as I know I haven’t had a worst day.
What advice would you give other entrepreneurs wanting a career in the culinary business? If you love what you do, you will never work. I started this business in 2021 and I haven’t worked since.
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AUG 6 - 20, 2023 AUG 6 - 20, 2023 AUG 6 - 20, 2023
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Entrepreneur Jaeden Mitchell
Owner of Flavors by J. Mitchell
(J. Mitch)
Education: Morehouse College
(currently enrolled)
Major: Business Management
Minor: Entrepreneurship
Extracurricular: Morehouse
Baseball
Position: Catcher
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Jaeden
Tell us your backstory. How did you know cooking is what you desired to do? It all started when used to travel to Alabama for the summer when I was young, about 7 or 8. My mom and I visited my grandparents from time to time to see how she was doing. My Grandma can cook! There was always something good to eat. So me being curious I started to watch her cook from that point on and eventually I started to pick up on some of the things she was doing pretty easily. I start my own business Flavor’s by J.Mitch, and put my own twist on the food that I wanted to present to people to look good and taste good. Furthermore, my business keeps growing because of my mother and my stepfather whom I refer to as Mr. Dameon. They both help me run the business side of things, such as Budgeting and Marketing.
JAEDEN MITCHELL
What was the idea or inspiration that started it all? My inspiration came from my grandmother and my mom, they always and still till this day give me many cooking ideas and challenge me to do better.
How is it working as an entrepreneur? At times it can get stressful, but nothing feels better than selling a product, that you created and people actually enjoy it.
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What has been your best day as a young entrepreneur? Worst day? My best day as an entrepreneur was working at the Georgia Bulldogs football practice facility. Being able to serve them and meet my favorite college football team was definitely a top moment in my cooking career. My worst day was probably when I cooked food for a family and got all their orders wrong, really good learning experience to just slow down and to not look past anything while cooking.
What advice would you give other entrepreneurs wanting a career in the culinary business? The advice I would give is to be patient. The cooking industry is no joke, so the more you try to rush things the more stressed you are and over time you may fall off. The more you grind without complaining the more success you’ll have.
What do you think it is about yourselves that helped you stay on point with your dreams of becoming a chef? Believing in myself and trusting the process. With those two words that’s all I need for motivation.
Starting out as an entrepreneur, what are some of the biggest time management challenges you faced? What were your strategies for keeping up with the work of both running and growing the business and your other obligations? With time I had to learn to always try to get ahead. Sometimes when I would prepare food I would get behind which causes you to rush and the food is not going to taste as good, compared to if you took your time and actually went through with the plan you put out. As of yet I don’t have any strategies but someone who helps keep me in line is my Mother, she always makes sure I’m on schedule and getting things done in a timely manner.
What are your expectations for the future? I expect to be more Multicultural with food and have a stronger following base than last year. Food is a big part of cultural identity, being Multicultural is important because being able to connect people and places, and culture habits through food, is an advantage in the cooking industry.
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Entrepreneur Kolin Johnson
Owner of GastroStyle Eatery, LLC & One Mission Clothing Co.
Education: Gwinnett Technical College
Major: Culinary Arts
Extracurricular: Working out & Gaming
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Kolin
Tell us your backstory. How did you know cooking is what you desired to do? I knew I loved cooking because it was so much fun and allowed me to be creative. I found it to be almost like art, where you can not only see your creation, but you can also taste it as well.
What was the idea or inspiration that started it all? It all started with my Mom. Growing up eating home-cooked meals, whether they were fancy or quick homestyle meals, you could taste the love in the food and that is something I want to share with the world.
How is it working as an entrepreneur? I’m a new entrepreneur and I’m sure it will be filled with hardships and obstacles to overcome but with my work ethic and God, nothing will stop me.
What has been your best day as a young entrepreneur? Worst day?
I look at it like this, every day you are in business is a good day; yes, some days will go as planned and some days things will happen but, the best thing about a bad day is there’s always tomorrow.
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What made you want to open your establishment in your current location?
I went with a food truck. The truck is one of the reasons why I didn’t choose a location because I want to move around and go place to place. Some may not be able to make it to you, but you ' re on wheels you can make it to them.
Moving forward, what are your goals and visions - what makes/will make you different from your culinary peers?
I feel what is going to make me different is my expansion and diversity.
What advice would you give other entrepreneurs wanting a career in the culinary business?
My advice for a person looking to get into this business is to write down what you want to do, plan out how you are going to do it, then execute. No, it’s not easy but if you do one step at a time and stay persistent and consistent anything is achievable.
What do you think it is about yourselves that helped you stay on point with your dreams of becoming a chef?
I would say disciple 100%
Starting out as an entrepreneur, what are some of the biggest time management challenges you faced? What were your strategies for keeping up with the work of both running and growing the business and your other obligations?
I would say the longest part of your job is prep by a long shot. Besides that, nothing. Just stop procrastinating and take action.
What are your expectations for the future? Did you set any goals? My goal is to grow and evolve as an entrepreneur and restauranteur.
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PRE-ORDER NOW PRE-ORDER NOW What Flavor What Flavor What Flavor Do You Savor? Do You Savor? Do You Savor? M A Y 2 0 2 3 | I S S U E 1 4 20
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"Chefs don't make mistakes; they make new dishes."
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"What you feel like eating at any given moment is what you should have."
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GUIDE FOR ATLANTAN FOODIES
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“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
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Love of Food is published 6 times per year. Every effort is made to verify all information provided in each edition. The content of each publication is meant to be a guide and does not reflect the editor's personal recommendations.
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“A good chef has to be a manager, a businessman, and a great cook. To marry all three together is sometimes difficult.”
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"Good food is very often, even most often, simple food."
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AMERICANCUISINE
ARTISAN
BAKERY/CUSTOMCAKES/SWEETS
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BAR/COCKTAILS/SPORTS
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BRUNCH CAFÉ
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JAMAICAN JUICEBAR LATIN
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PIZZERIA PRIVATECHEF/MEALPREP
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TAVERN VEGAN/VEGITARIAN
WINGS/CHICKEN
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GUIDE FOR ATLANTAN FOODIES
A T L A N T A ' S N E W A T L A N T A ' S N E W L E A D I N G G U I D E L E A D I N G G U I D E T O G R E A T F O O D T O G R E A T F O O D RECIPES • PEOPLE • GOOD FOOD RECIPES • PEOPLE • GOOD FOOD
