We had the good fortune of connecting with Brandon Emmitt and we’ve shared our conversation below.
Hi Brandon, we’d love to hear more about how you thought about starting your own business?
I have been in the business for 16 now. After being in the business a few years at the time. I notice working with a lot of cooks, chefs, and managers didn’t care about the job. They were lazy, had no directions or vision. Many of my former managers & chefs would be in the office playing on the internet doing the busiest time of our shift. I’m working and running around with no support from my leaders. And I noticed the same pattern with other companies I have worked for. When a person values his craft you take things personal while working with others who don’t care it makes the whole team look bad. And you working very hard and bringing home pennies compared to your manager’s pay. So I thought why slave for others when I can start my own business and give myself a raise and promotion.
Let’s talk shop? Tell us more about your career, what can you share with our community?
Please tell us more about your art? GOD has blessed me with a talent for cooking. I’m just doing what i love to do. As a kid, my dad did most of the cooking. My dad actually enjoyed cooking. It was seeing the spark for me in his eyes that he has for food. Watching him taking it seriously, it made me take it to heart. So I cook from my heart. Food is personal to me I’m a artist with a plate. Its not just a plate with food on it. Thats a plate with 16 years of experience on it. When that plates sits in front of a client it has a purpose. Which is to uplift you, make you smile, feel special, and to create a kodak moment. Because I put my whole heart into it. I’m focused on every detail on that dish that I’m making at the time. It’s like I’m tunning vision and nothing else around me matters at the moment.
We’d love to hear what sets you apart from others? I’m a chef with an armor of modesty and humility along with a spirit of curiosity and skill. I create my dishes through tenacity and creativity as “everything is made with love. My niche is not having a set menu. But to challenge myself by creating custom menus for each event for my clients. Cooking for others gives me a level of satisfaction and pleasure that is indescribable. With everything I do I want people to know that their food was MADE WITH LOVE. I believe in perfecting my craft. I don’t wont to be good i want to be GREAT. So failure or failing isn’t an option for me (I will be successful).
What you are most proud of or excited about? I’m very proud of creating a legacy, giving back to the community. And my very own personal accomplishments that GOD has blessed me to be featured in Southlake Style Magazine, Huami Magazine, In Buckeye Review News, on Checkout Dfw, and now on Shoutout Dfw.
How did you get to where you are today professionally? By stepping out on faith in 2014 and starting my own business, I was tired of feeling like a loser. Tired of working long hours & days and having nothing to show for it. So watching my dad cook in the kitchen, I learned to develop a passion for cooking, for food. later leading me to culinary school to study food more in depth. After graduating from college at the top of my class with an Associate Of Applied Science Culinary Arts Degree. Working at varies major hotels as a dishwasher was the beginning of my career as a professional culinarian . Working for different chefs as moving up in the ranks, Soon realizing I wanted to start my own business. I always had this thought and always felt that I was doing most of the work and the chef was taking most of the money home. I felt as if I can do the work…so why would I work for somebody else when I can do it myself? I was just ready to go ahead and do my own thing.” In 2014, Emmitt’s Catering became a reality and has been based in Southlake since 2016. Was it easy? No, not at all. I experience many challenges to get here. Challenges in life tend to encourage us to grow. When faced with making a career decision, I just chose to focus my energy on self reflection and through prayer. While supporting others with my vision through food. I needed GOD guidance showing me what to do. Due to covid In 2020 after many years of been stable i was force to transition to social media sites to reach new clients. Because of the pandemic my private chef services (In home cooking) took off . Which has been a total success. Going from restaurant kitchens to clients In home kitchens.
What are the lessons you’ve learned along the way? I learned that you have to be open minded to life challenges to be ready to apopt to change. Everybody doesn’t want you to be successful, happy for you, or will support you. That’s why It’s personal to me with every dish making it with love. It’s your dream so protect it and when opportunities knock be ready to go for it without fear you have to be fearless.
What do you want the world to know about you or your brand and story? Keep GOD first, never settle, believe in yourself, work hard, keep and hold tight to your dream until it becomes a reality.
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?
I love the Dallas/ Fort Worth & surrounding cities! I really love our area because there are so many places to visit.
We will definitely be going to a Dallas Cowboy game at AT&T Staduim In Arlington. Definitely will have to explore the AT&T Discovery District on a beautiful day.
The Star District In Frisco to explore the different restaurants there. From there we are going next door to Plano to The Shops of Legacy do some shopping and eat at The Capital Grille. From there head to Main Event in Plano to get some bowling in.
And of course eat at Texas de Brazil, Season 52, Ruth Chris, and Chamberlain’s Steak & Chop House.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would like to thank GOD for blessing me and making this all possible. To all my clients, supporters, my community, and to all the people that believed in me. My staff for their hard work and seeing my vision. To my family for pushing me and helping me see my value from within.