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

Hi Karen, other than deciding to work for yourself, what else do you think played a pivotal role in your story?
My mother was diagnosed with diabetes at the age of 18, so in that regard, I grew up in a chosen environment of eating a certain way. I always refer to her as a “good diabetic” because she stayed focused on her diet and did her best concerning her health under the circumstances. Opening a restaurant was never a dream of mine. I developed a passion for cooking while preparing for those Sunday family dinners in the kitchen with my mother and aunts. A decision to attend culinary school was a second career choice thanks to the recession. I entered school with cooking basics, I had been catering on my own for approximately five years. School open my eyes even more about nutrition and local eating. It also opened my eyes to the fact that when eating out, looking for restaurants that my husband and I enjoyed eating in, took us out of our neighborhood. The decision to broaden my knowledge regarding healthy and local eating has contributed to my success. The decision of Farm@Table has contributed to my success. People want to know where their food is coming from. Having our own garden and relationships we have made with local farmers, local farmers markets along with community has contributed to my success. The family atmosphere and comfort level of Sweet Potato Cafe has contributed to my success. The single most important decision I made, was to make sure this restaurant was a reflection of me which has contributed to my success.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Becoming a chef was a second career choice. I worked in the legal field for over 30 years and always had a passion for cooking. Culinary school brought more to the forefront healthy and local eating. I knew this was needed for my community, so when deciding on a restaurant concept, it wasn’t a difficult decision. I have been asked “why sweet potatoes”? I grew up eating a lot of sweet potatoes because of my mother’s diabetes. It was a food she could eat on a regular basis. When I started collecting recipes, I collected many containing sweet potatoes and really didn’t pay any attention to it until it was time for me to develop a menu for the restaurant. I am proud of the fact that the restaurant has been around for almost ten years. While in school, I did what I could to help prepare. I volunteered at Meals on Wheels, provided cooking classes for diabetics at Grady Hospital, became involved with Michelle O’bama’s program Chefs Move to Schools and was involved with The American Culinary Federation. Attending Atlanta Technical College was almost three years of my life including my Externship. Running a restaurant has many challenges. Some I have overcome, but for the most part, you are faced with them each day. For someone who was close to retirement, it has been a challenging life change. It takes team work. Without it, look forward to a long road ahead. I am proud of the brand I have built and look forward to more possibilities.

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?
You must be kidding. Who can take a week off when running a restaurant? I haven’t been able to do that yet. I could possible squeeze in a couple of days and with that in mind, I would take them downtown to the historic places we all know and love. Auburn Avenue, MLK Center, go down to the West End and the colleges. I am the wrong person to ask this question to. (smile)

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Much recognition goes to my husband Darrell Patton. He did all of this for me. He was there doing all the running around before hand. We had no idea what we were doing and there have been many a day when we both have looked at each other and asked “why”? He has been the backbone of this endeavor. He always tells people he is the person behind the scene. I may be out front, but you still need that person who is in the background to make sure things are in working order and he steps in. When it looks like I am about to lose it, he steps in with comfort. My children have been very supportive. My son has been working with us since day 1 and when I need to call on my daughter to make waffles, she is there. Family members have always been supportive and have helped us in many ways. We wouldn’t be here without family. We have to give credit to our customers. Without them, we wouldn’t have made it through 2020. They saved us. We have a great staff and have a couple of employees who have been with us for a number of years. We have to say “thank you” to North America Food and Farm who has worked with us for several years keeping our garden going. Also, we have to say “thank you” to our local community and my culinary community when I have had to reach out to them for support.

Website: www.thesweetpotatocafe.net

Instagram: https://www.instagram.com/sweetpotatocafe/

Twitter: https://www.twitter.com/sweetpcafe

Facebook: https://www.facebook.com/thesweetpotatocafe

Yelp: https://www.yelp.com/biz/sweet-potato-cafe-stone-mountain

Image Credits
Carl King Films

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