Today we’d like to introduce you to Ty Darensburg.
Ty, we appreciate you taking the time to share your story with us today. Where does your story begin?
I grew up in a family of chefs and restaurateurs. When I was growing up, two of my uncles were chefs and ran a family restaurant in Gretna, LA. I had cousins that were chefs, too and even my mom catered and was an amazing cook. I never went to culinary school, but I grew up in the kitchen helping my Mo Mo (grandmother), my Mom and Uncle. As an adult, I always cooked for fun, but I never thought that I would pursue cooking as anything more than a hobby. I moved back to Atlanta about four years ago and decided I was in the perfect place and perfect space in my life to launch Taste of Ty. It started as a personal blog where I would share growing advice on social media and share my food. Then I started doing some filming for a pilot show with my uncle, Chef Burnell Darensburg, centered around my family and food and the Sunday dinners I would host at our family home. Shortly after filming, my uncle passed away suddenly, and it really had me deflated and affected me deeply. I felt somewhat lost because I was still figuring out who I was as a chef and looking to him for the answers. He was one of my biggest cheerleaders and also my mentor. After he died, I took a step back from cooking for a while and then after some time and healing came back with a renewed sense of purpose and passion for the art of cooking. I currently run ATL Meal Prep Queen, a meal prep and delivery service and Taste of Ty, a full-service Creole-inspired catering company that specializes in gourmet hors d’oeuvres and events.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It definitely hasn’t always been a smooth road. There were so many times when I wanted to give up. Just having the mental fortitude to stay in the game as a small business owner when business may be slow or you face obstacle after obstacle is an accomplishment in itself. It takes a lot to step out on faith, invests in yourself and to not get discouraged by how things look. When I first started out, I struggled to find my voice or point of view with food and my food was good, but it was all over the place. I really had to discover who I was as a non-classically trained chef and learn to be authentic to who I am and find my own way to pay homage to my roots with cooking. When I started doing that, instead of trying so hard to do and be what everyone else wanted, I was much more successful.
The pandemic was really rough, too. Not many people were hosting events or looking for catering, plus I didn’t want to expose myself to large groups of people or work indoor venues. I was able to take some time off and really work on recipes and rebranding my business. That time also gave me an opportunity to get creative, and when it was safe to resume catering small events and outdoor events, I began serving everything individually – individual charcuterie cups, fruit salad served in martini glasses, etc. It was a chic and classy presentation and a lot more appealing than a buffet with concerns around the pandemic. The pandemic was also how I started doing meal prep. I started working with clients all over metro Atlanta and offering contact-free delivery. This was really convenient because my clients didn’t have to worry about going to the grocery store or preparing of their food, and they had a healthy alternative to a meal delivery service without many healthy options.
Can you tell our readers more about what you do and what you think sets you apart from others?
I specialize in gourmet Creole inspired dishes. I love the art in culinary arts. I’m all about the taste as well as the presentation, and I love colorful plating. Seafood is my specialty. I love to boil seafood! I’m very proud of my seafood gumbo, and I make a very tasty vegan gumbo as well. My Creole Blackened Salmon Alfredo Pasta and the Crab Stuffed Salmon are fan favorites. I also make a lot of po’boys! I love to keep it classy as well and make beautiful charcuterie with unexpected things like tea sandwiches, pinwheels, hot pepper jelly and definitely some caviar. There’s nothing that I love better than entertaining with good vibes and great food paired with a signature cocktail or wine. I enjoy bringing my experience and passion to people’s events.
Who else deserves credit in your story?
I really have to thank my family and my close friends! They’ve invested their time and money in me. They have encouraged me, showed up for me and clapped for me even when I was struggling to do so for myself. They’ve always pushed me to never give up. They’ve rolled up their sleeves and helped me with events when I didn’t have staff. They have always supported me and have been some of my best clients and promoters. They’re always sharing my posts and recommending me to their clients and friends, and I’ve made some amazing connections from their referrals. I am so deeply grateful to have the family and friends that I have.
Contact Info:
- Email: tasteofty@gmail.com
- Website: http://tasteofty.com
- Instagram: https://www.instagram.com/thetasteofty/
- Facebook: https://www.facebook.com/tasteofty
