We’re excited to introduce you to the always interesting and insightful Tyeler Simmons. We hope you’ll enjoy our conversation with Tyeler below.

Hi Tyeler, thanks for joining us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

Becoming an independent chef when the pandemic hit was my start to the journey of stepping out on faith. I was blessed to have just purchased my first home in January of 2020 at the age of 24. The job I was working shut down due to the pandemic. From my perspective, I was left with only one option, and that was to take a risk and make my calling come true. Through this journey, I’ve had to learn how to build a business; manage things when it’s busy, be patient when it’s not and look for other avenues to enhance my skills. As a result, I have started working with a non-profit organization named C.H.O.I.C.E.S For Kids where I started out volunteering my services by teaching cooking classes virtually. This has lead me to a position as a Kitchen Manager with this organization. The opportunity has lead to nothing but another blessing. Our organization offers services to feed hundreds of families with groceries at least twice a month. Also, I assist in catering for prominent politicians/activists, and cook different meals for our staff. As my organization’s motto says, “Follow Me To The Kitchen”.

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

When I was between the age of nine and ten, I started cooking in my grandmother’s kitchen. My first meal was some type of soup. To my mother’s surprise when she got home from work, I presented her with a bowl of it for dinner. I had to have added every seasoning in the cabinet to that one pot of soup! From there, my love for cooking was born.

In high school I was fortunate enough to attend a culinary after school program in Chicago offered by the former Mayor’s wife, Maggie Dailey. An opportunity opened up at a Cafe downtown. I never looked back after this. While attending Clark Atlanta University in Georgia, I continued working in different restaurants. I continued my dream of cooking after graduating in other eating establishments. Now I am an independent chef.

When working in any kitchen and particularly in this business, I’ve learned that it takes a lot of discipline. As some chefs say, “If you can’t take the heat from the kitchen, get out!”

Through my business Tyed2Flava, I offer services in catering private group experiences to large scale events as well as, offer clients the option of being their personal chef. Because this is my craft, I give it nothing but my best starting with serving high quality food. Additionally, I always strive to make my presentations not only appetizing to the belly but pleasing to the eye. I use my creative abilities to be sure I give a memorable experience each and every time.

What sets me apart from others is I always try to bring something new to the table in terms of food, presentation and decorations. I bring something extra because I go out of my way to make each and every client feel as though they are King’s and Queen’s when they sit at my table.

I am most proud of myself for not giving up and for my reputation. When times get hard, I always find myself continuing and taking each lesson as a learning experience. Because I am the face of my brand, my reputation holds a lot of value. I want my potential clients to know that by hiring me, they will be pleased. I am dependable, and I try to meet my clients expectations.

What else should we know about how you took your side hustle and scaled it up into what it is today?

Before focusing on catering and private dining experiences, I started selling plates on a weekly basis to different businesses (barber shops, storefronts and people who would contact me via social media). Every week I would come up with a different menu and deliver to buyers all around town. It was truly a hustle. While making my deliveries, I promoted myself by passing out business cards.

When I would finish up my routes, I would take any leftover meals I had and go feed the homeless. Some got so acquainted with me coming in the downtown area, they would know me by face. They knew they were going to get a meal for the day. It touched my heart every single time to be able to do this for others.

From this milestone, I worked my way into doing bigger caterings and private bookings. This gave me the opportunity to really express my craft through my work. Plate selling was one thing, but giving a dining experience face to face is another. I commend myself on how far I have come and appreciate each and every one who supported me and still continue to do so.

What do you think helped you build your reputation within your market?

What has helped me build my reputation within my business is feedback from clients about my professionalism. I always strive to treat everyone with the utmost respect and give a memorable experience. Communication is key to me because, I love to make sure everyone is on the same page. Having these things in order make not only the experience better, but also the process easier.

Contact Info:

• Website: https://www.tyed2flava.com/
• Instagram: tonguetyed__