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Meet David Wilmott of Forks & Flavors in Marietta

Today we’d like to introduce you to David Wilmott.

David, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Why food? Ever since I was young I loved watching and helping my mom in the kitchen preparing dinner. As I got older she told me “I’m going to teach you how to cook so that you will know how to take care of yourself”. It was then when I learned the basics of moving around the kitchen. Food has always been exciting to me, tasting different cuisines and cultural dishes.

There aren’t any limits to what can be created in the kitchen, the rush of trying new combinations of herbs and spices that can give plain dishes and entrees character and individuality. It’s the thrill of enjoying the aroma in the air while creating a masterpiece, to be thoughtfully decorated, and plated. To some cooking can be a nightmare and to others rather therapeutic. Honestly cooking wasn’t #1 on the list, I wanted to sing.

Though it was something I pursued when I was younger, I just didn’t have the zeal for it, mom was a singer, dad couldn’t hold a note and everyone thought I was going to be into sports like my grandfather, Curly Neal of the Harlem Globetrotters. It wasn’t until my early 30’s, after working in accounting for 10 years did I finally step out and say “I WANT TO COOK”. It wasn’t just the food that intrigued me, it was having a brand and building something to last.

My initial vision for Forks & Flavors was to open a full-fledged restaurant. Then reality kicked in and I considered the pros and cons and if I was really up to the task. Though it’s a dream and definite goal, I revamped my plan to incorporate my ideas into starting a catering company to build a following and customer base. In 2014 I put my ideas into action and Forks & Flavors LLC was established. During the first 2 years, things were sporadic and very hit or miss. I was trying to figure out a course of action and my niche into a competitive industry.

After completing my 1st tasting event in 2016, that’s when it finally clicked and I said to myself YOU CAN DO THIS and BE COMMITTED to it. After that tasting event, things started moving and we have been consistently booked for various events, including being featured on the 1st episode of season 5 premiere of Married to Medicine and being a booked for an Annual Scholarship Fundraiser honoring Atlanta Mayor Keisha Lance Bottoms.  

While now being in business for 4 years, the vision continues to evolve and grow without losing momentum anytime soon. It’s definitely been challenging, rewarding and a learning process which has truly been a humbling experience and I’m grateful for all the support and recommendations of my friends, family and social media followers. I do see great things in the near future for Forks & Flavors including my soon to come self-published cookbook, Forks & Flavors: Meal After Meal, that I’ve been diligently working on.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I have to say staying focused has allowed the challenges and obstacles to be at a minimum. One of the main challenges have been trying to do EVERYTHING myself and not putting the trust of certain tasks in the hands of others. Over time I’ve been able to release some responsibilities and lend my time and attention to a more detailed oriented tasks.

There have been times when I’ve felt overwhelmed with not thinking things were done to perfection but, we are always our own worst critics.

Please tell us about Forks & Flavors.
Forks & Flavors is an Atlanta based catering company that was created with passion and flavor in mind. We pride ourselves in allowing you to build an enticing menu that suits your event while offering thought-provoking dishes and an unforgettable catering experience. Our developed process-based approach to catering, allow our clients to be involved in every step from consultation, menu formation, tasting, and execution. Your event is just as important as the items served.

We are most proud of our ability to allow each client to be as creative as they want with planning a menu for their events and not allowing limitations such budget constraints or lack of vision to hinder great execution.

What sets us apart is not being profit based and believing each event and audience is different and being able to allow our clients to offer input from beginning to end.

Do you look back particularly fondly on any memories from childhood?
No, I can’t say that I do.

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