We were lucky to catch up with Antionette Black recently and have shared our conversation below.

Antionette, appreciate you joining us today. Looking back, what’s an important lesson you learned at a prior job?

I contribute much of my success from several previous jobs. My cooking skills are what I pride myself in most of all. Combining flavors with herbs and seasoning, colors, and textures, which I’ve gathered from Country Clubs, Private Schools to name a few. From upper-management, I’ve learned team-building, staffing, food cost and control, among other valuable nuggets.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

In my previous life, I worked as a data entry clerk, secretary, ward clerk, and Administrative Assistant. After 20 years in clerical field, I begin to ponder a different field of work and one day decided I wanted to become a Chef, with a goal to graduate before my 40th birthday.
I graduated with a degree in Culinary Arts, but no one wanted to hire a 40-year-old with no cooking experience. I’m appreciative to a local Country Club that gave me the opportunity to learn and grow. I begin in the catering department where my passion for beautiful cooking and plating was born.
After working as cook for several Country Clubs, Private Schools, Catering Companies and Senior Living Companies, I found a sincere love for Catering and food presentation to which, Flavors In Motion Catering was born and recently or 3rd location for Blue Moon Deli.

Let’s talk about resilience next – do you have a story you can share with us?

Maintaining clients for Flavors In Motion hasn’t been easy. I’ve worked for others while keeping my brand. My last employer is where I saved and used my 401K to build my newest brand, Blue Moon Deli almost 5 years ago.
Once off the ground and start up finances were gone, we begin to make money – buy food, make money – payroll, make money – pay bills. It has been a tough journey but thank God my husband was still working which was a blessing in disuse. Closing, giving up, going backward has never been an option. We continue to work hard, walk the pavement, family loans, outside events, social media, whatever to earn legitimate money to survive. Today, Flavors In Motion and Blue Moon Deli are a true testimate to perseverance and dedication.

Do you have any insights you can share related to maintaining high team morale?

Our team of employees are our family and we treat them as so. We respect them, allow them to be heard with our open-door policy, and treat them like we would like to be treated.
If needed, we have a discipline plan that’s used. So far, it hasn’t been necessary because after phase one, the issue has been resolved.
We have monthly staff meetings where everyone is recognized. Team building sessions, birthday celebrations, holiday celebrations and Annual Employee Appreciation in October.
I’m fortunate to have had the majority of them since the beginning.

Contact Info:

• Website: flavorsinmotion.com // blumoondeli.com
• Instagram: @bluemoondeli // @flavorsinmotion
• Facebook: @flavorsinmotion // @bluemoondeli
• Linkedin: https:www.linkedin.com/in/antionette-black
• Youtube: @antionetteblack8

Image Credits

Dr. Rhonda Owens, Singer Jamila Julien