We had the good fortune of connecting with LeQuan Mack and we’ve shared our conversation below.
Hi LeQuan, we’d love to hear about how you approach risk and risk-taking
I believe risks are apart of growth in life.
Risk Management is what it is referred to in some fields of business; it plays a role in my life by allowing me to take calculated risks and sometime just doing “it” even when the odds are severely stacked against you.
I have always welcomed risks and feel it’s sharpened my iron for business and life.
Let’s talk shop? Tell us more about your career, what can you share with our community?
My work is cultivated by the way I see the world in my lenses, it is also inspired by those around me.
I’m always looking to take my appreciation of food, art, sports and music and looking to couple them together to bring something vibrant.
At times it’s not easy to bring innovation when it comes to food and curation because so many things have been done before; so I’m always thinking outside and inside the box!
I’ve learned EVERY idea works, the challenge is where to place the idea to have its greatest or lasting impact.
I want the world to know that the Affishall brand is a lifestyle, you are always capable of making something work in the right environment! That’s what Chef Affishall does, he makes his curations work in the right environments.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Breakfast – Buttermilk Kitchen, Toast on Lenox, First Watch, The Southern Gentleman
Brunch – Oreatha’s at the Point, Harold’s Chicken and Bar (College Park), Yebo Beach Haus
Dinner – Rumi’s Kitchen, Holeman and Finch, Establishment
Leisure – Rum Punch (Sunday’s), Revel, Rose Bar
Who else deserves some credit and recognition?
I give recognition to my family and friends who have contributed to this journey directly and indirectly. They’re forever encouraging my push to better myself and endeavors.
Instagram: chefaffishall