Today we’d like to introduce you to Carl Harris.
Hi Carl, thanks for joining us today. We’d love for you to start by introducing yourself.
My love for cooking started at a young age when I was mesmerized by cooking shows on PBS. After cartoons were over the cooking shows keep me glued to the tv. Despite my parents’ hectic work schedules, I would wake up early on weekends to experiment with cooking. My first thing was scrambled eggs in the microwave. Ok don’t judge me I was a kid and couldn’t use the stove. Even though those eggs tasted like egg-flavored packing peanuts, I was proud. Proud that I made something from start to finish all by myself. After I started making them for my parents, they eventually caved to let me use the stove. As time passed my culinary curiosity grew and grew. I started helping my mother cook dinner and even got the word that I made better enchiladas that she did. I knew that this was something I could actually be good at. Going off to college and moving in with my friends, no one besides me had any culinary skills, but one of them did work at the grocery store, so that discount came in handy a lot. After lots of trial and error. Watching several episodes on food network. I felt like this cooking thing isn’t as hard as it seems. I even started to throw cookouts and sell plates out of our apartment. Fast forward and getting into the corporate world post-college, I always cooked at home. Till the time came where I was asked to do something for a retirement party (wife’s favorite uncle so pressure was on). After the feedback from my first event, I was in. This was going to happen. I’m going to pursue the idea of cooking for a living. To do this, I knew I had to learn something more than the meals I cooked in college. Through a fortunate connection from my somewhat mother-in-law, I met Chef Tre Wilcox from Top Chef. I started an apprenticeship after my day job where I was submerged into a real formal kitchen. The energy, the sights, sounds, aromas were intoxicating. I soaked up everything I physically could. To this day, I will always remember how to cook a good piece of fish with the fear of embarrassment. The kitchen is a tough and rewarding place, and I was hooked. Because I had a family already, I couldn’t start from the bottom and work my way up like most. I kept my day job and worked small events on the side. Through years of growing and learning my craft, I finally took the plunge in 2018 to go full-time. As luck would have it, here comes the wonder that is the pandemic. Having to adapt, I used all the skills I learned trying to replicate things I’ve had at restaurants but adapting them to my pallet. I had a few recipes that I knew were hits and partnered with my wife to create intimate dining experiences for people at their homes. Refining my skills and developing relationships in the culinary field helped me to be visible for opportunities to become available. I was tapped to cater for NBC at the Indy 500 race that took place at Texas Motor Speeday. That built a relationship that propelled me onto the food network. I was going to be a part of a cooking program that could possibly inspire the next generation of chefs. I was beyond elated. From there to working an event at Facebook’s data center and now hired as the official caterer for Ready to Love. A reality show on the OWN network. Hard work is paying off, and I’m so thankful for all the blessings and looking forward to the ones yet to come.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Not having formal training has been a large obstacle with getting into the industry. I also look at it as a blessing too. It allows me to think and operate outside of the traditional confines. But the biggest obstacle has been the ever-changing economy of the culinary scene. The cost of ingredients, the saturation of new producers with lower prices, or compromised quality that puts a stigma on self-taught culinary professionals. With food and fuel cost skyrocketing profit margins were slim to none at times.
Appreciate you sharing that. What else should we know about what you do?
I specialize in comfort food but with a global influence. I’m known for food that is not only presented well but has the flavor to match. I’m proud mostly of my progress. I’ve cooked for celebrities and now even on television. But the part that really makes me hold my head high is to see how far I’ve come with my own hands.
Do you have any memories from childhood that you can share with us?
Those dang eggs lol I know they were bad, but they were mine. I made them, and I figured it out all on my own. Ingenuity and a will to succeed made me proud. I even taught my older sister how to make them lol. I still can’t believe we ate that lol.
Pricing:
- Private dinners start at $320 a couple $150 per person additional for dinner parties
- Catering options start at $16.99 per person
- Cooking classes start at $120 per person
Contact Info:
- Website: Cravingsgc.com
- Instagram: www.instagram.com/cravingsgc
- Facebook: www.facebook.com/cravingsgc
Image Credits
Thurman Alford III
