Today we’d like to introduce you to Tracye Lynn Powell.
Hi Tracye Lynn, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I have been cooking since I was 13 years old. My mother was an awesome cook. She made me and my siblings take turns preparing meals for a week. During my week of cooking, they’d always complain that my food was different and not like our mother’s, but it was good. My father is a grill master. He taught me how to use a grill and smoker. Seasonings, marinades, starting and maintaining the fire, how to line the meat up on the grill, and how to know when it is done were very important and crucial to obtain moist, tender and the best tasting meats. I have always cooked for people since I was in college at The University of Georgia in Athens, GA… While I was there, I had to be creative with Ramen noodles, Spam in the can, Sardines, potted meat (poor people pate), smoked mini sausages and peanut butter and jelly…
Our family was not rich monetarily but we were rich in southern living, cuisine and hospitality. Over the years, We always had social gatherings at our house, which gave me the opportunity to cook and serve others. I started going to senior citizens houses two to three times a week cleaning and preparing meals. I have always loved cooking…
I received formal training in Basic Culinary Arts in 2016 at The Levy Restaurant Culinary Academy, in coalition with Westside Works, here in Atlanta, GA. My instructor and mentor was Executive Chef Juliette Peters. She was Arthur Blanks personal Chef, as well. We worked with The Arthur Blank Foundation, City of Refuge and Hands for Habitat making meals. Chef Peters opened my mind to new and exciting ways to prepare and present food. I will always be grateful to her. Since then, I’ve had the opportunity to work with several accomplished chefs here in Atlanta. Chef Linda Harrell at Cibo E Beverage in Sandy Springs, Master Chef Maurice, known for his signature fruit carvings and owner of A Taste Of Elegance., Chef Michael Goodman at Frost Bistro, owners Kirk and Rasheeda Frost of Love&HipHop Atlanta, just to name a couple.
I received my business license January 2019. Two years ago, when the Covid-19 pandemic began, I guess I launched my catering business. I started preparing meals for my neighbors because of the quarantines. This was a blessing in disguise for me because people have been requesting my services ever since. I bought a double rack smoker grill, one of my sisters bought me a Dodge Ram 4×4 truck, and the rest is history in the making.
I cater large events and small intimate parties, repast for funerals, weddings, family reunions and real estate grand openings. (Privi@Stonecrest Mall, SeaQuest Aquarium)
I am happy to serve in any way I can when it comes to food. I love to be creative and especially please your palate. Food is soothing to the soul and it brings people together to enjoy life.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It has not been a smooth ride for me. Some of the struggles along the way has been lack of funding. I’m learning along the way how to apply for grants. Discrimination within the workplace has been a struggle for me. Females are paid less than their male counterparts even though they have the certification. This was one of the reasons I started my own business. I still have a long way to go but I’m striving to reach my goals. I want to become an establishment known for the best southern hospitality and cooking and grilling.
Appreciate you sharing that. What else should we know about what you do?
I am a Chef, cook and grill master. I specialize in southern cuisine infused with other cultures. I am known for my cooking, seasoning and flavors of my food and meats from the grill. The thing that sets me apart from others is the taste of the food I prepare. The presentation of my food is inviting to the eyes and a pleasure to the tongue and palate.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Yes, I have learned several lessons from the Covid-19 crisis. Don’t take life for granted. Live each day as if it were your last. Be kind to others. Show and tell your family and friends you love them. When life throws you lemons, make sweet, sweet lemonade.
Pricing:
- 678-927-1982 call for pricing
Contact Info:
- Email: Lipstongueandpateeatery@gmail. com
- Instagram: https://Instagram.com/lipstongueandpalate?ufm_medium=copy_link
Image Credits
Tracye Lynn Powell Deona Clayton Derek Clayton, Jr.
