Story & Lesson Highlights with Carlos Burke of South Atlanta

We’re looking forward to introducing you to Carlos Burke . Check out our conversation below.

Carlos, it’s always a pleasure to learn from you and your journey. Let’s start with a bit of a warmup: What is a normal day like for you right now?
A normal day for me is waking up at 6am. Starting my morning off with a quick meditation, 30 minute workout and coffee. (Without it I’m not nice). I begin checking emails, lost text messages and follow ups with clients that probably thinks I have a secretary on standby. Google calendar has been my best friend lately allowing me to keep a balance between work and family life. Between traveling and being onsite my days run together pretty fast. Fall season is approaching and I am excited about the experience of food, weather, and good energy from great people.

Can you briefly introduce yourself and share what makes you or your brand unique?
First off thanks to each and everyone one of you for taking the time out to be apart of my growth and journey. I couldn’t have reached my full potential without you.
I am Chef Carlos
The visionary and creator, mastermind, of 33Napkins. I own and operate a small business that creates delicious custom meals designed to your liking. I started this company delivering snacks to local dealerships and businesses while attending culinary school at the Art Institute of Atlanta. With the word of mouth and positive feedback the business doubled within months. People begin to inquire cooking classes, parties, weddings and much more. But At that time I didn’t have equipment or any catering knowledge. I begin to research and use some helpful resources to assist me along my busy journey. I’m blessed to say I created 33Napkins from scratch with just a dream and dedication. It’s amazing when you can create magical moments with just one meal. People reached out from near and far to experience the different cuisines that were created.
I noticed A lot of people wanted to party, have fun and still enjoy delicious food. After a few considerations and reconstructions I branched out under my umbrella and created (Burns and bottles). Burns and bottles is a designed cooking class for kids, adults, couples, singles, date night etc. I try not to exceed no more than 30 people per session. I design a three course menu for each guest or couple where they will cook each course while I teach them alongside. Complimentary wines are passed out by servers and it’s BYOB. It’s a vibe.

Okay, so here’s a deep one: Who were you before the world told you who you had to be?
Before the world decided I should pick up a knife and become a chef, I admit I was lost and didn’t know my purpose. After accepting my football career was over I begin to loose myself. I partied a lot with friends and I traveled. If there was a good time close by with food I was there. I was laying on the sofa when I saw the commercial about doing something you love and finding a career. I mentioned to my family that I would like to try something different. At that point I had nothing to lose and I have always been willing to go outside the box. My family is very creative so I felt it was time for me to recreate my life. I enjoy customer service and helping others. My mother assumed I was loosing my mind when I told her I signed up for culinary school and moving away. I felt no one truly believe me until I packed and actually moved 3 hrs away to Atlanta Georgia to begin my new life.

Was there ever a time you almost gave up?
I almost gave up around Covid time because of the difficulties and regulations. Media expressed how we should stay away from each other. My business is interactive. So that made things a little complicated with conducting business. I am fortunate enough to have loyal customers that always supports and I couldn’t have done it all with them. Some clients wanted food shipped across the US via Fed ex or UPS. I didn’t have much information on shipping products so I researched out to local carriers and began a partnership. I was nervous about my product and the condition it will be in once arrive. But sometimes it takes faith to push yourself everyday. I shipped meals a few states over and they turned out perfectly. A lot of my clients really helped push me to the level I’ve always wanted to reach. Its difficult to give up once you see how much of an impact you can make on someone.

Sure, so let’s go deeper into your values and how you think. What are the biggest lies your industry tells itself?
I believe the industry now a days makes it seem so easy to get into the food industry. Social media is cool and people from all around the world appreciates food in there very on special way. Being a chef isn’t easy by far. Being an excellent cook isn’t easy. It takes hard work, dedication, and consistency.

Okay, so before we go, let’s tackle one more area. What will you regret not doing? 
I will regret not trying. I have accomplished majority of my goals I have set for myself and the company. I have been thinking lately about a restaurant, or even a pop up spot. I’m getting older in the field so I’m
Looking in a new fun chill direction to tap into but also surrounding myself with quality food and service. I believe in myself and I aim to make sure each customer is satisfied. I’m hoping one day when it’s my time I may even venture out and design a fine dining five star boutique reservations only tapas bar or lounge. The sky is the limit and 33Napkins isn’t finished growing and touching people’s palate yet.

Contact Info:

• Website: https://33Napkins.com
• Instagram: Losstagram
• Linkedin: Carlos Burke
• Facebook: Carlos Burke