Today we’d like to introduce you to Tiffany Clark.
Hi Tiffany, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I knew that I wanted to cook since young. I always was in the kitchen with my mom and auntie every time they would cook. Being in a single mother’s house as a teenager, my siblings is much older than us, my brother is 2 years younger than me my mom worked two jobs to make sure we have everything. So, I cooked for us, and my friends when they would come over. As, I gotten older me, and my fiancé Jeremy always host gatherings at our home surrounded around family and friends. We always were the ones to cook for gatherings and they always use to tell us that we need should make this as a business because of how awesome it was and different. So, We from New Orleans, and we always did something that’s called “SUPPERS'” which is usually
The spaghetti noodle mac & cheese green peas and potato salad with a slice of bread or roll, slice of pound cake, and a cold drink (it’s a NEW ORLEANS thing) lol selling it from our home.
So, since 2019 is when we started selling it out our home. Our famous red beans and rice, Etouffee, seafood mac & cheese, fried or grilled catfish, lobster tail, snow crab legs, crabcakes with potato salad, and a cornbread muffin as I called them, I’ll cake muffin, our different grill cheeses, and nachos and much much more.
We did our first festival it was a great experience. Now we’re doing private dinners. weddings, baby showers, brunches, and setting up at beer breweries in Dallas, and can’t thank God enough and cannot wait to see what else is in store for us.
We all face challenges, but looking back would you describe it as a relatively smooth road?
yes, it’s never smooth sailing when it comes to any business, it takes time to build your brand. the financial part of it can be discouraging sometimes because of the permits and equipment you need. Going back and forward with yourself “saying do you really won’t spend this money”. LOL. Being consistent and posting on social media since that’s the thing to do now. Engaging with people in surrounding areas, everything is word mouth or what the hype is. I’ve learned to just do me the world we see. Also, I’ve struggled with trying to balance the food industry and being a licensed hairstylist because both of them is my passive on. I’ve been in the food industry for 3 years; we had our ups and downs more ups than down and have a lot more obstacles that I know that we will have to face. We have been giving this talent to feed the souls and that what we plan to do.
We’ve been impressed with TJ’S Trap Kitchen, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
TJ’S Trap kitchen combines me and my fiancé’s names! Tiffany and Jeremy born and raised in New Orleans, this is our catering business we started cooking for our family and friend’s events then in 2019 we registered our business and started catering for others such as private dinners, weddings, birthdays, brunches, and setting up at Pegasus City brewery in Dallas on the weekend. With our menu, we strive to be different combining Creole&Cajun food with our own twist. We have a lot of favorites Seafood Mac loaded potatoes, Seafood Mac jerk grill cheese, Stuff pineapples, lasagna grill cheese, and much more. What sets us apart from others is what you see is what you get our flavors and what we come up with most of our special items I’ve named you can’t find anywhere but TJ’s Trap kitchen and we also cater to our customers.
The things I’m most proud of is us building our brand staying true to our culture and knowing that more people have become familiar with our company than when we first started. Also watching people taste our food for the first time and seeing their reaction!
Contact Info:
- Website: www.tjstrapkitchen.godaddysites.com
- Instagram: tjs_trapkitchen_504
- Facebook: TJ S Trap kitchen
Image Credits
otisclayborne
