We had the good fortune of connecting with Tavon Chef Tay B Blocker and we’ve shared our conversation below.

Hi Tavon Chef Tay B, can you share the most important lesson you’ve learned over the course of your career?
The grind never stop , it only increase the more you elevate and the more you educate yourself the more you love your process. Nowadays, the perception of ENTREPRENEURSHIP & or a private chef is glitz & glamour , going out clubing , having high profile clients , vacations , and flashy lifestyles on Instagram . People see all that and feel like it’s easy , but what you don’t see is the 16hour days , long Days short Nights , grocery shopping, days filled with prep , solving problems constantly , adapting to any kitchen conditions and still execute and perform the best as possible no matter what ! You have to have a love for this and I do . Starting this business showed me discipline, patience, appreciation for others , it saved my life

Let’s talk shop? Tell us more about your career, what can you share with our community?
I started off working In hotels as a laundry attendant at the Hilton downtown Atlanta. I decided to enroll at art institute Atlanta for culinary arts . I had the idea that I was going in to school learning how to cook off the rip ,that was not the case . When I got to art institute the first semester my classes was public speaking & nutrition. So , trying to balance working in the laundry in the hotel industry and going to school it was an conflict with time . I missed 2 days and got dropped from class and took a break from school also getting fired from the Hilton due to change of the owner of the company . Then, I start working at the omni hotel at the CNN center and a chef from the Hilton reaches out because he became head chef at a bar and told it me it would be an great introduction in a kitchen until I got back into school . So, I put my 2 weeks in at the Omni and went to work for the chef , it went good for 5 days then I got fired because he said I wasn’t cutting it lol . After that , my journey began I started working in different kitchens and restaurants like McCormick and Schmicks seafood and steak house , different bars and hotels around the city . My love and education started to enhance when I got more responsibility and help open The Candler Hotel and By George restaurant in Atlanta owned by Canadian Iron Chef Hugh Acheson that specialized in French cuisine that was officially open October 14,2019 . March 13,2020 is when the company furlough workers due to COVID & nationwide pandemic. March 15 , 2020 is the day that PHATÈ by Chef Tay B was created and I started goin to work . When I first started I started off selling plates pulling up to some of the roughest neighborhoods in Atlanta and the foundation build from that . Every day is a new day and every day I learn something new about the private chef industry & the restaurant industry as a whole , you have to use every outlet you have and you have to work , I came from selling plates to traveling cooking for millionaire clients to working in film production catering for shows like Just Beyond (a pilot for Disney Plus) drops 2022 , Raising dion season 2 (Netflix ) , P-valley (Starz) , Red notice (Dwayne “the rock” Johnson movie) and Boo! (Netflix starred by Marlon wayans). I have dealt with many issues , but this is brand that is growing authentically and organically bringing top tier and comforting services with great food and great vibes in the presence of your love ones in the safety of your own home.

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?
I didn’t have the traditional up bringing or the traditional Chef path . But I want to shine light on my bro and mentor chef Scottie B of scottie’s kitchen . I don’t have many chef friends or peers around that would understand the transition and bro did a solid job of showing me the ropes along the way . Another 2 people that always supported me to the fullest was my grandma sandrail & grandpa butch they did/will do anything to help me along this journey as I’m taking my trails & tribulations in business . I also want to give credit to my friends & supporters that supported all the way until this point . Mr. Primo , mr primo I someone I appreciate , I met him on a plane coming back from Arizona and the conversation we had changed my life and outlook on life . He introduced me to stocks and told me to read a book named Think rich Grow rich by Dennis Kimbro that book is a must read . Another great book I came that opened my view on life was a book named the alchemist. The Flavor Bible is another great book to read . I’m influenced a lot by financial freedom & generational wealth as well as being creative in my craft .

Website: Www.cheftayb.com

Instagram: Chef.tayb

Other: Email : Cheftayb@yahoo.com

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