Today we’d like to introduce you to Eric Smoot.
Eric, can you briefly walk us through your story – how you started and how you got to where you are today.
I’ve always had a passion for cooking and throughout high school and college, it seemed to only be an aspiration of mine. I had the opportunity to work out of a small kitchen in Arlington, Texas, where I gained so much there but after a few months, I actually landed a corporate job I had also been waiting for. From there, I began Smoot’s Kitchen with getting a DBA, business cards and created my website to get my business up and running. I’ve been gracious to work under dope chefs in the DFW area as well as work my business on the side. I got comfortable where I was but always wanted to do more and gain more. Well two and half years later, I lost my corporate job and was living only on a retirement check that I had saved up. By the end of December 2018, I knew I had to let God guide my steps and be steadfast in faith for Him to allow for my business to grow. I started 2019 with the heart to serve and since that day, doors have opened and business has been unbelievable.
Has it been a smooth road?
My journey has been everything but smooth and totally worth it. I’ve slipped up early and have had to catch myself, get help, refocus every now and then. From working on my craft to setting up a calendar to work on time management, I believe I had similar struggles any entrepreneur chef as had along the way. The only thing I can say is I’ve gotten better from every experience and do my best to learn from my mistakes.
So, as you know, we’re impressed with Smoot’s Kitchen – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
Smoot’s Kitchen is a private chef and catering company ran by myself. I try to make sure that every plate is an expression of who I am on a plate. We specialize in great tasting food with no caps. My menu is always changing in subtle ways to give the people what they want from southern comfort to American fine dining. I am constantly working on a smooth business process that gives exceptional service as well as learn new techniques and flavors to bring to the table. I love what I do and being in business for myself allows for my vision to take shape; however, it sees fit.
Let’s touch on your thoughts about our city – what do you like the most and least?
Dallas is a wonderful place for foodies and I don’t believe it really gets the credit it deserves. We have so many dope restaurants and chefs but the representation out here is very limited. I personally would love to see more black-owned restaurants and bars in the city versus only south of Dallas.
- Website: www.chefsmoot.com
- Email: firstname.lastname@example.org
- Instagram: www.instagram.com/chefsmoot
- Facebook: www.facebook.com/chefsmoot