Today we’d like to introduce you to Enia “Chef P” Patterson.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started cooking when I was five years old. I begin to understand flavor and the components of ingredients at a very young age. I built a relationship with taste unconsciously which has allowed me to provide exceptional flavor in my dishes. I have always known what I was placed on this earth for. Cooking and inspiring people through my culinary endeavors is really what it’s about for me. I started culinary school at 16 years old, all my chefs told me I was a natural. Leadership had always been a strong suit of mine but in culinary school, I learned how to be a true leader instead of the boss or just the top-notch show-off. Which I can admit I was fine with being the show off before then, lol. I got my foot in the door at Outback steak house on salad at 19. I worked my way up to being the grill guy and then to management which might not sound like a big feat, however, I had to climb over a lot of men in the industry who just couldn’t take a woman dominating her craft in the same area they worked. From there, I left and begin managing at this sports bar when I was about 23. A lot of my management training was pretty much self-taught. It wasn’t till my later years did I have people around to help mold me in a sense. I was just blessed to be placed in some really dope situations, that allowed me to shine.
So, back to the sports bar from there, the owner and I opened a bbq restaurant called Bumps bbq, we named it after a popular special needs figure that lived in the town it was located. I learned so much from the process cause I got to make a lot of big boy moves and decisions and I was only 23. What I wasn’t prepared for is running the business almost by myself cause that definitely was not the set up when the concept started. I did not have to fund the place myself but everything else pretty fell on me and no start-up restaurant can strive on that type of structure. The food was amazing and everyone who tasted it felt that way. That was the best part of that highly stressful situation. I knew my food was undeniable. When I finally got some help, it didn’t help… it was cancer. So, even though it broke my heart because that was like my first child I left. Three weeks later, the restaurant closed and I wasn’t surprised, I put my soul in that place. The soul leaves ain’t no life in there ya know? I went through a real depression phase after that feeling like I failed, I didn’t know what was next. I went back to outback ashamed that I was moving backwards. I came out of my shell after a few months with a new bag, and that was Major flava. I and my best friends sold food on the weekends outside of this lesbian event in the beginning.
It started in the winter so that was fun. The cold wind knocking the fire under food out, we had to find crafty ways to make it work out there and we did. That’s when the brand began to grow. I started doing meal plans, different ones from everybody else because I offered more variations of meals and I plate my meals like a 5-star restaurant in a Tupperware type container. That business began to take off then I launched my baby MAJOR FLAVA TV. I had an idea of a dope cooking show that features music, social issues, food, and great vibes. I called my good potnah who I’ve known and has supported me since middle school named STARR BOSS. We made treatment for the concept and we took off. From there, my other baby SAVOUR DUST was born. My all-purpose seasoning blend that gives any seasoning a new purpose. It started as a arts and craft thing for me, just playing with flavors. Then, all my friends started buying it, then their moms bought it, then my school teachers from elementary wanted it, then the schools wanted cases of them so we are growing pretty rapidly my goal for 2020 is to get have SAVOUR DUST sitting pretty next to the old bay Lawry’s seasoning in the grocery store.
I know my seasoning is one of a kind. So, that brings me to now, I and my business partner EVY sell food INSIDE of lesbians clubs now, we do catering, meal prep, and sell exquisite meals that feed 3 to 4 that we call FLAV packs. While all of this is being pushed… I still have a day job as a kitchen manager at Mary macs tearoom. Mary macs is a staple in Atlanta’s culture and have been around for 75 years. We are extremely busy and I love it. I’ve learned so much from this job that I apply to my own business.
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?
Well, the bbq restaurant was an obstacle and learning of my type 2 diabetes took a slight toll as well. It changed the way I thought about food and how I cooked. I had to learn how to cook for me and still provide what my customers wanted as well.
Please tell us about MAJOR FLAVA.
We do club events, we cater, meal plans, sell seasoning SAVOUR DUST, private events and we have MAJOR FLAVA TV. We provide an exceptional flavor that no one else has. That is something I am very proud of, undeniable unique flavor.
Do you look back particularly fondly on any memories from childhood?
Im a rapper as well I love to rap just as much as I love to cook so one of my fondest memories is winning the say no to drugs talent show in 5th grade. I thought I was sooo fye, hell I was. Another one of childhood memories is cooking with my dad growing up. That’s who really put the love of cooking in me.
Pricing:
- Savour dust is 6 dollars
- 14 meals is a 1-week meal plan and that is 135$
Contact Info:
- Website: Majorflavaworld.com
- Phone: 7706855606
- Email: chefpmajorflava@gmail.com
- Instagram: Majorflavap
- Other: https://youtu.be/WA99frHj7_4
Image Credit:
Stanley Elmore, Rhenia Russell
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