Meet Mallorey Atkins | Executive Chef/Business Owner

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

Hi Mallorey, what role has risk played in your life or career?
I am known to not be a gambler. I don’t touch the slot machines, lottery tickets, stocks, etc. Of course, running your own businesses means taking risks. I learned through mistakes and through success that the best method for me is to trust my gut. I know in my heart what needs to be done and it usually involves a stress in the personal life, such as; less time with family, financial strain, little sleep, wear and tear on the body, spending less time with friends, risking falling asleep at the wheel, etc. No matter what, when I trust my gut the risks almost always pay off in some kind of way, and it is well worth the minor set backs or losses that can occur.

What should our readers know about your business?
My business is a catering company. My leadership sets me apart from others. Rather than putting my employees down, I’d rather mentor and help them become strong in the kitchen. In return, I get great employees. One key thing that set me apart is I don’t have investors. That’s right, my business is 100% owned and operated by me. I do things my way, make my own mistakes, loose my own money, work my own hours, etc. To top that off, I am debt free! If that’s not exciting I don’t know what is. I got most of my catering business model when I was an apprentice and worked my way up to sous chef at a catering company, Chef Pete Nolasco. He started working renting out other kitchens as he had larger gigs and did things with minimal to no debt. I learned his process then started from the bottom in restaurants working my up learning other companies process and made my business similar, but my own little style. It’s kinda the harder way to go about it to have no investors, but when I saw the horror stories at some restaurants I worked for I decided it not for me. The challenge was accepted and I knew I had to follow through, so I just kept my head down and the lord blessed. I always had difficulty trusting my instinct with so many people telling me I’d never make it, I need investors, I need to hire dishwashers and other labor, I need to charge more, I need to spend more money, I need to rent a building. If I learned one thing it to trust my gut. If I did all the things people tried to push me into and belittle my business, I would have fallen so hard on my butt at the very beginning of Covid. There are always people telling you your not good or smart enough, but just keep pushing through and keep your faith. My brand is build based upon love. Farm to Belly. I love farming and I love feeding people fresh foods. It’s engraved deep in my soul and I hope to share this love with the greatest people of the world…you!

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 normally take them to my family’s ranch in Calisburg, and the Circle In Dairy Farm in Lindsey. The next day we will go to Ft. Worth, maybe to the stock yards then hit some breweries such as Wild Acre, Martin House, and Cowtown. After that day, we need some good food. Perhaps the Bartonville Store/ Jitter Market where the awesome Chef Michael Scott will make the most wonderful steaks and food. I’m always up for Farmers Markets too. We have to fit in a day of BBQ and that could be either Hutchins or Pecan Lodge. That would be followed by hitting more breweries and in the area would land Deep Ellen Brewing and 3 Nations. I may take them to the reunion tower or that pedestrian bridge to get that big concrete jungle tour out of the way. Let’s go boot scootin one night at Cowboys Red River. Hmm now we have to check out some tacos. El piasanos #1 or Tex Mex at Urban Rio in Plano followed by chilling at the Truck Yard in The Colony.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
There are many people in my life I owe my success to! Each chapter in my life is filled by so much love and support. Rose Travis drove me to North Central Texas Collage to take my GED test. She made sure I had a game plan with what I wanted to do with my future. Anita Morris was my boss at the first restaurant I worked at and inspired me with her amazing cooking and sharp business sense. My mother is the hardest worker I know and I may have not acquired her book smarts, but her work ethic I did undeniably. She supported me going to culinary school, drove to the big city just to read me my flash cards for tests, and being that strong business women I look up to. My step dad came up with my catering business name, Chef Cowgirl. I had so many great instructors at Le Cordon Bleu. My biggest culinary inspiration is my Chef mom, Connie Akins Mullins. She has brought direction back to my life inspiring me to not take the easy way out and cook with love. Most importantly to stick to my guns and not sacrifice my brand.

Website: Www.chefcowgirl.com

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