We had the good fortune of connecting with Laurel R. Elliott and we’ve shared our conversation below.
Hi Laurel R., can you share a quote or affirmation with us?
Do it once. Do it right. Do it well. In the food service, culinary and all food-service adjacent industries time management and efficiency are paramount to success. You always want to make sure that you do a task or project right the first time so that you don’t have to revisit it. Time is money and each second wasted within an operation can cost you, somewhere down the line. Attention to detail is of the utmost importance. It could be preparing a take-out order within an operation or training an employee or it could even be writing a recipe properly the first time so that there are no issues in the production line. Time is money. All chefs and operators understand this and if you’re in business to be profitable ,efficiency is where your success lies. Do it once. Do it right. Do it well.
Alright, so let’s move onto what keeps you busy professionally?
Food is art. The entire process of producing a dish and running an operation, when done in symphony is perfection. The pursuit of this perfection is constant. My background is in culinary, technology and operations, but I never lose sight of the artistry within my industry. Nothing worth having in life comes easy. There is nothing easy about the culinary or foodservice field, but the reward of knowing that you have done a great job, produced great food and a great guest experience, well, now that’s something. Sometimes it’s easy to get lost in the long hours, hard work, sore muscles and overall fatigue that sets in. Taking time to recharge is important. Self care is important. Chefs sometimes forget this, just as we often times forget to eat during a shift. Without fuel and rest, our “art” suffers and so do our lives outside of work. Balance is key to longevity. Take it from someone who has repeatedly worked herself to the bone . Finding that balance is a task within itself. I have crashed and burned many times. It’s a long way back. My brand, OneBite ATL is all about the passion of creating memorable bites and unique culinary experiences with each dish. I launched OneBite ATL pop up as a way to validate my recipes, tweak operational efficiencies and get feedback from the public before I invest in a brick and mortar location. Then, as a consultant, I provide my clients with culinary, operations and technical services as they seek to launch their concepts. I am their secret weapon….. non-disclosure agreements and all. There are always new opportunities in the culinary, restaurant and foodservice industries and new skills to learn.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Hong Kong Bbq (in Chamblee)- the best Chinese BBQ
Surin of Thailand- the best Thai Bbq chicken Southern custard- amazing flavors (all of their flavors are amazing….. no, really…. they ALL are)
Masala Indian cuisine- the entire buffet and ask for their rumali roti .. it’s an experience.
Taqueria del sol- fish tacos
Takorea- calamari tacos and Kimchi fried rice Fox Bros Bbq: everything on the menu Grindhouse killer burgers- burgers (literally all of their burgers)
Zestos on Piedmont- soft serve (This is a must)
Siamese Basil Thai Restaurant- Three flavor chicken.(Ask for Matt. Their customer service is the best.)
Jalisco Mexican Restaurant- lunch specials
Cafe Agora- Gyro platter and the whole menu
Frank Marcone’s Pizza – @AtlPizzaIolo (The best sourdough pizza I have ever had) Funny note….. He is a chiropractor, but makes scratch sourdough pizza as well. Keep an eye out for his restaurant in the future.
Who else deserves some credit and recognition?
My parents Lennox A Elliott (Carnbee, Tobago) and Roslyn A Edghill Elliott (Sangre Grande, Trinidad): The sacrifices that they have made for me in every step of my life journey leave me speechless. I get my work ethic from the both of them and the endless drive to hone my skills, that’s all them too. My mom told me when I was 15 years old, that I should find what I love to do professionally and stop at nothing to excel at it. I guess that’s why I am always pushing to master a new recipe, staying on top of restaurant industry trends and connecting with like minded professionals and seeking new certifications. I never want to stop learning about my craft. My mom prepared every meal for us from scratch while I was growing up. Gosh, she was a great cook! I can still smell her fresh bread if I close my eyes and think hard enough. She can’t cook anymore because she has Alzheimer’s. My dad now does the cooking and he takes great pride in each dish he creates. My mom helps with the prep now. They work as a team. He is always calling me for culinary tips. I love that. The three of us connect through food and the art of it. They are my inspiration in food and life. I am also an athlete at heart, because of my dad’s endless encouragement to play tennis competitively. I think that my competitive nature gives me an edge in my field. I don’t stop until I get the job done. I strive to execute tasks more efficiently every time I streamline a process.
Website: http://www.OneBiteAtl.com http://www.ElliottFoodserviceConsulting.com
Laurel R. Elliott