We’re excited to introduce you to the always interesting and insightful Tavon “Chef Tay B “ Blocker . We hope you’ll enjoy our conversation with Tavon “Chef Tay B “ below.
Tavon “Chef Tay B “, thanks for taking the time to share your stories with us today Can you tell us the backstory behind how you came up with the idea?
I’ve been cooking but for me it became more about building a brand and a company after covid hit . Around that time , covid had just hit and knockoff millions of jobs , mines included. Before that I had helped open up a hotel / restaurant in the center of downtown Atlanta call The Candler Hotel . Once I got fired , I remembered and started to apply what I learned from these jobs and started off selling plates . First it started off rocky but once I got a hang of it and was consistent enough then I started to see the blessings and business started to slowly pour in . I would get up early in the morning sound 7:30 am , go to restaurant depot or Costco or sams , spend around 80$ , go home , prep and cook and be out to deliver plates around 3pm . I did that daily until I seen my first 1000$ from it
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
For the people that don’t know yet & that will know me in the future. My name is Tavon “Chef Tay B” Blocker . I’m originally from North Philadelphia PA and grew up in Atlanta Ga , the Benhill area . I’ve been cooking for 7+ years but it always only feel like 2-3 years . I started off working as a laundry attendant in a hotel in Atlanta and I worked there for 2 years until I seen that most of the people I worked with be working there for 10,20, 30+ years and still didn’t have anything to show for it , I didn’t want that to be me . I enrolled in at the Art Institute of Atlanta for Culinary arts but when I got there I was quickly hit with the realization that I wasn’t going to jump in and start cooking . I started off with public speaking class and nutrition and with me balancing work and school I took a break during my first month and jumped in a restaurant bar kitchen to learn more and a rapid pace without paying money for school . I would later work for different bars , restaurants, helped open restaurants and bars until covid hit . Once covid hit I started my own business and catering company and I would later go on to work with famous celebrity Chef Chef Scottie B , warren G , Bryce Thompson, Anthony O’Neal , and many more . I travel back and forth between Atlanta and Los Angeles . I was a troubled youth moving around trying to find myself and that’s why I love what I do because it shows a different ways and examples for my community to do something differently and can still be themselves and to show the kids that look similar to me that it’s possible and that’s why people love the services I provide because I’m down to earth with down home hospitality, professionalism & urban contemporary cooking , for from the soul with good flavor and organic ingredients.
What do you find most rewarding about being a creative?
For me the most rewarding aspect of being a artist or creator is freedom . Financial freedom! I feel like the most rewarding part to me is when I can get booked , get paid to flight to these cities and states to come do something I love to do (feed souls) and then I get a chance to enjoy the city and experience after I get paid for doing something I love to do .. you can’t beat that in my eyes ., success is a perception
What do you think is the goal or mission that drives your creative journey?
What’s driving me to stay on this marathon is the kids in my community that look similar and who doesn’t have a positive role model, the goal I have is to change the look of the industry, change examples and view of how they see chefs
Contact Info:
- Website: Itscheftayb.com
- Instagram: Chef.tayb
- Linkedin: Chef Tay B
- Other: Cheftayb on TikTok