We caught up with the brilliant and insightful Chef Flossy a few weeks ago and have shared our conversation below.
Alright, so we’re so thrilled to have Chef with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?
I’ve always had a passion for cooking , being in the culinary industry. I just had to put it all into perspective and make sure that my all is into it. I went to Le Cordon Bleu culinary school where I met Alphonso Betty a true and real intellectual mentor. He told me wherever the culinary world takes us , we will cook again and agin. So that’s what happened! He took me under his wing and showed me the proper way to work as a chef , she showed me the ropes. Even by calling me to fly miles to work as his sous chef for an opening restaurant Brix Wine Bar & Bistro.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
There’s one thing that most eldest kids of the family have in common: understanding that, along with other first born expectations, comes one of the most premier responsibilities of them all – being additional help to parents, including wrangling the little ones: making sure they’re safe, accounted for, and, most importantly, fed. Southside Atlanta native Chef Flossy is no stranger to the journey, and took advantage of the tasks inherently bestowed upon her, learning everything she could about creating quality meals with little resources, lots of beauty, and plenty of heart. Her earliest culinary memory includes making a Mother’s Day breakfast at the age of 10, to which her, and her mother, were indeed shocked! Her mother knew it was a passion, and Chef Flossy’s origin story begins.
Her curiosity led her to Le Cordon Bleu post high school, and she immediately dove into everything about food, including spices, plating, and opportunities – she took an internship at Walt Disney World in Orlando, then went on to work in several fine dining restaurants in the Atlanta area.
As life would have it, moments of growth are aplenty, either through positive experiences, or through those grueling tests that really show us what we’re made of. After gaining real life training through fine dining employment, Chef Flossy started a career in St.Thomas U.S.V.I., taking the role of sous chef to a trusted colleague. They partnered on a New American restaurant, running lunch and dinner service on the island. With every new business, financial obligations take precedence, but, along with that test of endurance, was one that would ultimately end her St Thomas career – back to back hurricanes striking the island, displacing dwellers from their homes and jobs. It was then that Chef Flossy returned to Atlanta to put her skills to work back at home.
Catering events from business meetings, to birthday parties, weddings, and more, Chef Flossy’s personal chef and catering service focuses on providing memorable experiences in the comfort of a client’s own home. Making the mood comfortable for maximum enjoyment, Chef Flossy allows for customizable menus, taking into account taste, dietary restrictions and budget, while bringing her comical personality, lots of laughs, and delicious, one of a kind meals to your table.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
-Skills I’ve learned that I use and will never get old is fabrication of proteins! Learning the different cuts and eliminating some much waste. It just makes you love the protein even more knowing mostly all was used . -Knowledge of different herbs going with which ingredients another big one that’s important in this field. Matching the flavors to create deliciousness,
-Qualities would definitely be working clean and cleaning as you go. Nothing is worse than a messy chef ,
What do you do when you feel overwhelmed? Any advice or strategies?
When I’m feeling to that point where I’m overwhelmed. I first communicate to whomever is involved so it’s not like I’m shutting things out and down. Then I take some time for myself whether it’s writing in my gratitude journal or going hard at a gym session, Something to relax the mind , body and soul.
Contact Info:
- Website: Chefflossy.com
- Instagram: Chef_Flossy
