We had the good fortune of connecting with Erik Forman and we’ve shared our conversation below.

Hi Erik, where are your from? We’d love to hear about how your background has played a role in who you are today?
I grew up in the projects of Spanish Harlem in NYC which really set the foundation of my strength, risk taking, and openness to the world. I grew up understanding that the parameters of my neighborhood was limited to really seeing the world, so I made it very intentional to travel. In my travels my mind frame opened up not only to the external world, but to the cultures around me. In addition that, I had a love of food connected to the community through my Mom by having me and my siblings volunteer at the local pantry; which to me was quite confusing because we were also low-income. But I understood once I got older that when you give to others, is when you can receive. So I took that life principle with me all throughout my entrepreneurial journey. When I decided to take on the journey of food I focused on two things: 1. Every aspect of my efforts of food needs to be connected to giving back to the community in some form, and 2. There has to be an element in there that gives me the opportunity to serve a wide range of cultures, with a bonus of traveling if possible. My inspiration going to culinary school in 2015 was all about me wanting to start my own food truck serving mac and cheese. I had came up with the name Mac Boyz as my closest best friends and I would hit up the famous SMAC’s in NYC every so often to connect before going out for the evening. I wanted to do something similar, more creative, and without the brick n mortar. So when I arrived in Atlanta to help a friend expand on her catering business I recognized a huge gap of delicious mac and cheese which I was shocked at because we are in Atlanta; a staple city for southern cuisine. Mac and cheese was only being served as a side dish at BBQ restaurants. But to me, it was simple enough to be served as an entree if done right, but those doing it as an entree wasn’t doing it right. So I took my 60+ ideas of mac and cheese creations and registered my business Mac Boyz in the state of GA, and moved from NYC with my wife and two kids. The journey begun from there.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I am currently employed at J.P. Morgan Chase as a Private Client banker. Getting to Chase was a uniquely long but quick road. Long road because I had intentions of trying to get employment with the firm back in 2013 but with all the effort I put to get employment, nothing worked. I went through the journey of developing my skills as a proprietary trader, and then went independent for a few years before losing everything summer of 2015 right before my son was born. I had went through so many ups and down in trading where I had big winning months of upward to $30k to getting scammed out of money, to also just losing. It was too much to bare, so with my son, and now 2nd child being born that August I wanted to change the pace of my life and get a bit more serious about my career and profession. And because family always felt I was a phenomenal cook, and really just found a passion being a student to get better and better I looked at just going to culinary school and to refine my skills and hopefully open up more doors. Started at the International Culinary Center in NYC, formally known as the French Culinary Institute. Taking that principle from my childhood, I immediately focused on volunteering rather than a job. So when I sat with the career adviser she was quite impressed, and I told her I just wanted to learn as much as can. So I volunteer for Meals on Wheels, James Beard House, and also the school event functions. These efforts immediately opened up doors for my career where I was granted an internship opportunity for the culinary entrepreneurship program which I wanted to take so badly but it was $10k. I was able to take the class, connect with industry experts, make friends from around the world who came to take the program, and also really workout my Mac Boyz idea. While take on the internship I worked at the Meatball Shop, then got a job offer about 3 months later from Tavern on the Green. Figured let me put my efforts into fine dining. Then got an offer from the Food Network working in the digital department assisting in recipe testing and development. This was the opportunity that changed my life, and really imprinted the idea that you don’t have to be a line cook to be a great chef/cook. You have to be creative, and unique. This was when I let go of this idea of being called a chef, and just focused on bringing delicious, creative food to people eating my food. And that’s been my focus ever since. When I moved to Atlanta, I focused on the same principle I applied in culinary school; focus on giving back. So I reached out to the Atlanta Community Food Bank to volunteer, but with my background at the Food Network they pulled me in to teach cooking classes and help develop their recipes and work with partnered organizations to develop recipe kits for families. From there an opportunity to connect with the CEO of Gateway Center came to operate one of their kitchens in the city. I immediately fell in love with the intention of the business to the point of great emotion. There was no amount of money from a salary that was going to have me say no this. I was all in. While working at the organization for 3-years I helped elevate the clients experience, and also developed a culinary arts program in-house for the men transitioning out of homelessness. Got them employed and ServeSafe certified in the industry. From there it was my time to finally focus on Mac Boyz. I had taken the years to build on the concept, test it out in the market, and hopefully start gaining some success. After traveling overseas to study more, becoming a cheese specialist, it was time.

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?
My most favorite place since I have moved to Atlanta has always been Ponce City Market and the beltline. I may be biased on that too because I worked in Chelsea Market in NYC which is the structure designed by the same developers. Would hit the beltline and jump on a scooter as ride out. I would also hit Avalon, Atlantic Station, and the Battery. Some of my favorite eateries for guest coming in are gonna be Hattie B’s, Fox Bros, Rreal Tacos, Sublime Donuts, Jeni’s, and so many more. I literally have a list of restaurants in my phone notes that I keep for myself and for recommendations. And some of my friends are actually some of the top food bloggers in ATL.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would be selecting my chiropractor Dr. John Vatistas at Atlanta Health Connection. He has been not only a life saver from a medical and physical standpoint, but also a great mentor and leader. He goes above and beyond for his clients, along with his dynamic Executive Assistant Paige. So if anyone is more deserving of a shoutout, it would absolutely be Dr. John. You enter the space with some physical needs, and leave feeling rejuvenated, but also like family. Genuine top tier service and energy perfumes through the walls here. And I love it, and love them.

Website: www.macboyzco.com

Instagram: @macboyzco

Linkedin: http://linkedin.com/in/erikjforman

Nominate Someone: ShoutoutAtlanta is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.