Today we’d like to introduce you to Chris Gaines.
Hi Chris, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
It started in 2005, My mother passed away and she told me, the one thing she wanted was for me to finish college. I was just trying to figure out what i wanted to do. I saw a commercial for Culinary School and applied. I had already been in the culinary world for years but wanted to take it to the next level. I applied to The Art Institute of Tennessee-Nashville and got accepted. I loved it , i got more of the training i needed and graduated with my degree. One of the classes we had took makes you start your own business. Once i started doing that everything changed and started my catering business a few months before i graduated. We have been going ever since. I was a graduated from Castle Heights Military Academy, where i learned all about discipline and just following orders, and being able to work with a team or sometimes by myself. I started my culinary career at Opryland Hotel in the late 80’s early 90’s . It was great, i started in purchasing and moved up to Garde Manger where i made salads and dressing for small events and large events and all the outlets that were in the hotel and for the Springhouse Golf course. It was eye-opening with what all goes on and things we do to make every day successful. I loved what i was doing but i was already working for the Kroger co and they gave me an opportunity to move up and i took it. i became the Deli/bakery Manager , I didn’t want to leave but i felt with all the changes occurring it was time to leave Opryland. I ended up retiring from Kroger after 37 years and now i teach Culinary Arts @ Wilson Central High School.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Catering has its challenges, just like any job, but i love what i do. All of the events i do i always put myself in the position of the client. Once you do that everything you do for clients becomes easy. I listen and try to give every client the best experience they can have. I also accommodate any request that are needed. I am gluten free, what type of meat or seasonings do you use for your vegetables? Anything that a client ask for and i can fulfill it i let them know. Its just a passion i have. Working another fulltime job also can be stressful at time but when you work for great people and great companies it makes it easier.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My catering company is all about soul food. I just love seeing the look in a clients eyes when i tell them the types of foods i offer and what combinations we can come up with. I make my green beans with some delicious Smoked meats and my macaroni & cheese with multiple cheeses. Everything i make is from my mother, step-mother, grandmother and father. It always give me great pride in knowing that i learned from some of the best people a son could ever learn from. What sets me apart is my drive to be the best and put out the best quality food to every individual i come in contact with.
Contact Info:
- Website: https://bigadoocatering.com
- Instagram: Christophermcadoo
- Facebook: Christopher Mcadoo
- LinkedIn: Christopher(Mcadoo)Gaines
- Twitter: aigrad2011
- Youtube: @ChrisGaines-or3kz
