Meet Chef Jordan Lynn Traylor of Taste It Events in Metro

After high school I moved to Atlanta for undergrad at Spelman College for Economics and following many attempts at corporate life, I decided I couldn’t do it anymore and quit to go to Culinary School at Le Cordon Bleu. The office grind just isn’t for everyone. At the end of my program I moved to Italy for a few months to do a stag. I worked at Mami Camilla in Piano di Sorrento and the Michelin Starred restaurant Il Buco in Sorrento for about 6 months. Seafood is my specialty but I have always loved the Italian culture and food and learned unparalleled techniques during my studies and made lifelong friends. I planned on moving there to accept a job, but when I returned home to get things ready for the big move I fell in love (cliche I know haha) and never went back. A decision I don’t regret at all, I mean hey Italy isn’t going anywhere!

I graduated with honors from Le Cordon Bleu and my first job in the industry was helping to open one of Kevin Rathbun’s newest Italian restaurant concepts KR Steakbar in Atlanta. I then moved on to become one of the Execution Chef’s at one of Atlanta’s most highly rated catering companies Bold American Events. While at Bold I made some great connections and met my business partner Will who together we launched Taste It Events in Jan 2015. Specializing in Weddings, Corporate Catering, Meal Prep, and Private Events. Entrepreneurship has been an awesome experience. We got a ‘Thumbtack Best of 2016’ award for Caterers and Personal Chef’s based on customer reviews in Atl which was awesome!

I love being busy and multiple streams of income so I always have a lot going on. These days I am a Culinary Instructor teaching savory cooking classes a few times a month at Sur La Table in Phipps Plaza, I still manage to get over to Bold whenever I’m free because they are like family now, I am the Sous Chef to former White House Chef John Moeller and my good friend Executive Chef Tyrone Davis at the non-profit organization City Of Refuge that provides aid to domestic violence victims and their children, and my day-to-day is primarily as the Private Chef for Pastor’s Creflo and Taffi Dollar of World Changer’s Church International.

The work I am doing for the Church and for the City of Refuge is extremely rewarding and gratifying, and I am also able to show my daughter that is possible to not only devote your time to giving back but also make a good living doing what you love.

Has it been a smooth road?

Juggling growing a business, working such long hours while being a parent has been the toughest. Maintaining sanity while juggling other things has not been easy. It has required a lot of prayer and faith knowing God was working everything out on my behalf. I would not be where I am today if it weren’t for favor, my family and extended family, constant encouragement from my mini me, and especially my boyfriend.

This business has it’s peak seasons and it also has its down seasons, it takes a great amount of planning to make sure that you can survive the slow months. When you first start out and don’t have a name for yourself it is difficult to figure out how to break into the market, maintain during the slow seasons when you haven’t made any money yet, and deciding when to take a leap of faith and quit side jobs. You have to really truly love this business because it does not come easy or overnight.

We’d love to hear more about your business.
Taste It is a full-scale catering concept with a heavy focus on Italian cuisine. Local, sustainable, organic, non-gmo foods are very very important to me. I am not the cheapest Chef to hire however, you are what you eat and my clients get the best of the best that the season has to offer. I like to feed my clients like I feed my family and I would not give my little one food pumped full of growth hormones, steroids, antibiotics, etc. so I won’t do that for my clients.

I pride myself on the quality of my ingredients and making things from scratch. I have some great relationships with local farmers and businesses that are a huge component in my meals. Every plate, meal, and event get’s made with love and care. Love on a plate, as I like to call it.

Is our city a good place to do what you do?
I think the foodie scene in Atlanta is growing at such a rapid rate this is a great place to start out. There are little pockets of Atlanta popping up all over with some amazing restaurants with crazy talented Chef’s and amazing restaurant and food concepts. I think with the cost of living coupled with this recent surge in the farm to table movement, this is an excellent place to be an up and coming chef in the industry. Slowly but sure Atlanta is being recognized as a culinary heavy-hitter in the states and it is super exciting to be a part of it!