00:00Hi, I'm Spencer Humphrey.
00:06I'm Brianna Jenkins.
00:07I'm the co-founder and co-owner of Black Tie Catering.
00:10And I am the executive chef for Black Tie.
00:16We're behind the scenes at one of the special events that you're catering tonight.
00:20Tell me a little bit about how the business started.
00:22So it started in our backyard.
00:23In your backyard.
00:24In my backyard.
00:25Me and my other business partners were out of work.
00:28It was during the recession.
00:30And we decided to just take our wedding gifts.
00:32Your wedding gifts?
00:33Our wedding gifts.
00:34And we basically started telling people we were caterers.
00:37And then people would say, well, I've got an event next week.
00:41We have another event.
00:42We have another event.
00:43And we're like, maybe we need a business checking account.
00:46Or maybe we need to get some insurance.
00:48Let's get a logo.
00:52I love the catering industry.
00:54It's, you know, a beautiful, creative world that I get to live in every day.
00:59It has its ups.
01:00It has its downs.
01:01When things don't go your way, you have to just fix it really quickly.
01:04But I love it.
01:05There's nothing like having a client high-five you at the end of the night and be excited because their event was a success.
01:12How'd you find her?
01:15God sent her, literally.
01:17In Atlanta, there are a lot of African Americans cooking.
01:21But you don't really see them featured as prominent chefs.
01:24Interesting.
01:25So one day we were a little bit annoyed.
01:28A little bit.
01:29So we had a really passionate conversation about the type of chef that we wanted to work with.
01:34We wanted someone that was French-trained.
01:36We wanted someone that had experience at some of the best restaurants in the city.
01:42Our list was so long that we felt like, gee, that person doesn't exist.
01:46Right.
01:47We placed an ad, and a few days later, Brianna showed up.
01:50Just like that?
01:51Yep.
01:52And the rest has been history.
01:53So what are the guests tonight having for dinner?
01:55My signature hors d'oeuvre is the Jell-Off Ananachi.
01:59Okay.
02:00It's basically a traditional Sicilian hors d'oeuvre, a fried rice ball stuffed with mozzarella.
02:05But for our client, we made it a little bit more African, and we used the Jell-Off rice.
02:10I am ready to sample.
02:11I hope you guys saved me.
02:12Can you pronounce any of it?
02:13Because I can't.
02:15Luckily for me, I don't have to be able to pronounce it to eat it.
02:21I grabbed a few samples from Chef Brianna's lovely display.
02:24Okay.
02:25And I'm about to dig in.
02:31I'm speechless.
02:35When I started doing a little dance, that's how you know it's delicious.
02:38I'm going to finish this.
02:39This was amazing.
02:43Being a part of the Black Tie team is definitely an amazing experience.
02:47I mean, I have a whole other family.
02:49These guys are like my brothers.
02:51Most people look at me and think that I'm brave for being an entrepreneur.
02:54But the truth is, I just basically played the hand that I was dealt.
02:58It's definitely been rewarding.
03:00But ultimately, I feel like I'm in control of my destiny and my future.
03:03I wouldn't change it for the world.
03:05We'll be right back in that space.
03:06Let's pray.
03:07Let's pray.
03:08Let's pray.
03:09Let's pray.
03:10Let's pray.
03:11Let's pray.
03:13Let's pray.
03:14Sorry, local intelligence innovation.
03:15You know we'vemoved.
03:16I hope this happens, great flexibility.
03:18We're having the industry.
03:19When we are in control of the planet to train to increase.
03:21And I think at least two spirits having to be the Anything,
03:22no one to serve the world.
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