We recently connected with Toni Autry and have shared our conversation below.

Toni , looking forward to hearing all of your stories today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I have always been fascinated by food and the process of creating a meal but it was not until college I realized my potential. Being from the south I was taught most of my recipes and skills from my Granny. I learned everyday comfort meal items like meatloaf, chicken pie, and cornbread but during the holidays I learned how to prepare and feed large groups. In college I hosted many Sunday dinners and it was so nice to bring comfort through food to my peers, especially the ones so far away from home. In 2010 I moved to Charlotte, NC and there my passion for food ignited. I exposed myself to different genres of food and tried an attempt at all types of cuisines. I am rooted in Southern comfort foods but I have been told my interpretation of international favorites is exceptional. While in Charlotte I had corporate jobs and always complimented by my coworkers and encouraged to pursue cooking. There were so many years that I would hear I missed my calling by doing anything other than cooking. I still continued the 9-5 career until 2018 before forming a LLC and building a website to promote my cooking.

Toni , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My goal for The Intimate Cook is to eventually have a bakery and provisions café that offers, pre-order and grab and go southern inspired comfort food! From mouth-watering vegan biscuits to delectable comfort classics, there is something for everyone to enjoy and indulge.

Anytime I cook my goal is to make people feel love, joy, and kindness through their tastebuds. My private dining experiences and heat and serve menu allows people to have restaurant quality meals in the comfort of their home.

Can you tell us about a time you’ve had to pivot?

In the beginning, The Intimate Cook, was focused more on my weight loss journey and providing healthy recipes. I did a few reviews and partnerships but that was not a long term profitable plan. In 2019-2020 I participated in farmers markets and sold ready made collard greens. They were profitable as far as food costs but factoring in the preparation time would not be sustainable. I also took on macro meal prep clients which was manageable time and profitability and allowed me to work full time at a bed & breakfast as the Director of Hospitality where I prepared a 3-course breakfast. Then the pandemic hit which halted my meal prep clients. I was able to retain a couple after the reopening for about a month but the cost of food and their budget essentially did not work anymore. In 2022 I relaunched my website streamlining my services and introducing a private dining options as well as a family style heat and serve menu. I recently placed 5th in the Favorite Chef 2023 competition which pushed me to line out my overall goal for The Intimate Cook which is a breakfast and provisions kitchen that serves grab and go southern classics including my vegan southern style biscuits and catering orders/private dining experiences.

What’s been the best source of new clients for you?

Bark leads and word or mouth have been my best resource.

Contact Info:

• Website: theintimatecook.com
• Instagram: https://instagram.com/theintimatecook?igshid=MjEwN2IyYWYwYw==
• Facebook: https://www.facebook.com/theintimatecook?mibextid=LQQJ4d
• Linkedin: https://www.linkedin.com/company/the-intimate-cook/

Image Credits
Brand photos Stephanie Small Photography