Today we’d like to introduce you to Altagrace Louis
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started this as a side hustle. I was working at a job that I grew tired of. One day, I decided to call off, went to the nearest fresh seafood market, and purchased some conch. I got home and made some conch fritters and conch salad. I posted it on my Social Media page at the time, and my followers and non followers started placing orders. I was a bit nervous but from that day I started making finger foods on the weekends to sell. This was in 2013. At the time, my business name was G’s Appetizers! lol. From finger foods to making pasta, meatloaf dinners, and soul food. The number of customers was tremendous. Eventually, I decided to change the name from G’s Appetizers to Taste Of Grace since I was no longer only serving finger food. Now, at this point I’m making a decent amount of money, I’m still at my full-time job, a full-time mother of 5, and I decided to go to culinary school for the experience. I honestly signed up for school to have a diploma in hopes of a better job ( at least one I enjoyed), and a piece of paper would do the job. Fast forward, I eventually stopped selling dinners it was beginning to be too much, and it took time away from my kids, I started missing football games, basketball games, and track meets. I worked at a few restaurants, and I was like, “This can’t be it, lol. I went to Le Cordon Bleu for this. How am I going to ever pay my student loans and cover my monthly expenses on a salary like this. Anyway let’s just say God kept me in the kitchen. I applied for city/ county jobs, passed the initial exams, went to interviews by the way, which went great, made it to the last round, and I never received a call or email. At the time, I didn’t realize it, but I was trusting God with my process, I didn’t worry about it. I’m still working in the kitchen, but now I’m in a different environment. I’m working at a hospital (2017). I worked there for about four years. The funny thing is I said to myself I wouldn’t be there long cause of course I had plans of getting a county job. On May 5,2019, I decided to sell food again. This time, I went ahead and created a brunch menu. I offered brunch on Sundays, and on Friday and Saturday dinner plates such as oxtail over pigeon peas and rice, baked macaroni and cheese, fried cabbage and sweet plantains, lamb chops, loaded baked potatoes served with garlic roasted broccoli, a variety of Caribbean and soul food. In June of 2021 i was laid off but for some reason I was at peace with the outcome.I know I didn’t want to work for anyone so I decided on a menu that now offered more items and I was cooking full time offering food from Monday through Saturday. Serving brunch items and dinner from the privacy of my kitchen at home. It wasn’t easy, but my support team was there. In September of 2022, I rented a kitchen space off 42nd Street and 17th Avenue. It was a bitter sweet time, during that time i was faced with so many trials, I was renting from a slumlord, it was stressful, I would cry , pray and worship throughout that time to get through my day. One thing that place taught me was how to trust that God will get me through whatever obstacles I was faced with. It wasn’t always easy, but thanks to that location and experience there, I grew closer to God. My faith was tested, and so was my character. I learned to memorize Bible verses that would get me through my day to day routine. My daughter, who also works alongside me, was and still is my anchor. I met some great people there, that still supports me til now. I was at that location for 1 year and 5 months before it got shut down. I was out of work and didn’t know what to do. During that time, I found a church home through a customer now friend of mine. I used that time to work on myself and to learn more from the business aspect of what I do. (Still learning) May of this year someone told me about a ghost kitchen, I went to see it. I liked what I saw and said to myself this may work. I prayed on it, I asked my dad to pray on it with me, and I decided to go with it. I’m currently running my business Taste Of Grace Eatery from West Village Kitchen Co. it’s a shared location on 2739 NW 54th Street Miami Fl 33142. Just in case you’re in the area and want to stop for a bite. Sure to leave you wanting more. My daughter and I work from Monday through Saturday, and hours of operation are from 7 AM to 3 PM. I offer breakfast and a small variety of lunch items. I would love to own and operate a restaurant with a full staff with more of what I love to do. For now, I’m trusting the process. I always enjoyed cooking, I’m free in the kitchen. It’s my happy place.
“being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”
Philippians 1:6 NIV
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Oh no! Most certainly not, from operating a home-based kitchen, quickly evolved into a nightmare when I transitioned to renting a space within a corner store. Let’s just say it was a stressful experience. While I cleaned and maintained the kitchen to the highest standards, the experience was filled with stress. It quickly became apparent that the landlord was not only unfair and rude but also displayed blatant racism and an unusual desire of greed. I suffered numerous losses due to malfunctioning equipment, including a broken refrigerator, resulting in the heartbreaking disposal of food with no compensation. Neighbors had warned me about his character, but I unfortunately had to learn the hard way. Within a year time, two rent increases and a third attempted hike that I refused. Further issues resulted in the landlord’s disregard for city regulations leading to multiple inspections by code enforcement and the fire marshal, revealing severe violations throughout the property. His attempts to handle the repairs himself only made things worse, creating an unstable and dangerous environment. He consistently ignored his responsibility for fixing issues and adhering to city codes, leaving me frustrated and overwhelmed. Ultimately, I was forced to leave the space before it faced closure due to the severity of the violations. To add insult to injury, he refused to return my last month’s rent and security deposit, leaving me with a financial burden. Needless to say, it was a mess
Alright, so let’s switch gears a bit and talk business. What should we know?
As a culinary chef with a Bachelor of Arts in Culinary Management from the esteemed Le Cordon Bleu (graduated 2016), my passion for food has always been at the forefront. Today, I’m thrilled to be the owner of Taste Of Grace, a family-run business alongside my daughter, Tan’Yesha. We operate from a ghost kitchen, serving up mouthwatering breakfast and lunch specials that blend the vibrant flavors of Caribbean and Southern soul food with the comfort of American cuisine. My culinary expertise shines through dishes like the delicious Jambalaya Grits Bowl, melt-in-your-mouth Honey Butter Biscuits, creamy Baked Macaroni and Cheese, and perfectly seasoned Lamb Chops, among others. What truly sets Taste Of Grace apart is the love I infuse into every dish. Each meal is cooked to order, ensuring freshness and a taste that speaks to the heart. My motto, Flavor with Soul, perfectly describes the essence of my cooking philosophy. Beyond our regular menu, Taste Of Grace offers catering services, events, private dining experiences, and convenient food preparation options. My proudest accomplishment is witnessing the growth of Taste Of Grace and the joy it brings to our customers. Their smiles and enthusiastic feedback, which I always welcome, fuel my desire to continually improve and innovate. Despite any challenges, I’ve never allowed them to deter me from pursuing my purpose. Running my own business was never a dream, but cooking has always been my passion, and it’s a joy to share that passion with the community through Taste Of Grace
Any advice for finding a mentor or networking in general?
Starting a new venture is an exciting but intimidating task . My strongest advice is to prioritize thorough research and planning. While no business journey is without its bumps, a well-considered plan that addresses both your personal needs and the specific requirements of your line of business is crucial. A mentor can be invaluable in this process. Identify what you hope to gain from mentorship and seek out individuals within your field who have achieved success in areas you’re passionate about. Don’t hesitate to reach out and network, attend industry events, and even contact local business owners to explore shadowing opportunities. Absorb as much knowledge as possible to build a strong foundation for your future business. Personally, I’m navigating this learning curve through trial and error. While I possess culinary skills, the administrative aspects of running a business are still a work in progress, requiring ongoing learning and adaptation.
Contact Info:
- Website: https://Tasteofgraceeatery.com
- Instagram: https://www.instagram.com/_tasteofgrace?igsh=MTY1anF5bWw3bmRjMg%3D%3D&utm_source=qr
Image Credits
Natara J
Tan’yesha
Leroy McDowell
