Today we’d like to introduce you to Lemar Farrington.
Hi Lemar, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I started cooking at 10 years old on the island of St. Thomas u.s.v.i. After culinary school, I worked and trained at the Ritz Carlton hotel before moving to Florida for 3 years. Currently, I’ve lived in NC for 15 years and worked at numerous restaurants and hotels in the area. (La Residence, Mandolin, Renaissance hotel, 21C hotel, etc.)
Also appeared on Food Network’s Cutthroat Kitchen and also cooked for many celebrities. For 7 years, I’ve started Amalie(a) as a way to create awareness for fine dining Caribbean food and also serve my clients more personally than behind kitchen doors. I also host pop-up dinners often downtown and even in Clarksville Virginia.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
My culinary career has been great but extremely challenging. I started my own business to escape the high intensity of commercial kitchens, long hours, often unhealthy cultures, low pay, minimum to no benefits, and often thankless.
The shift to the business owner while gratifying also finds me seeking my ideal clientele and educating people about how to hire a personal chef, the costs involved, and the multitude of benefits while maintaining integrity with my fellow chef-preneurs in the area.
Thanks – so what else should our readers know about Amalie(a)?
Amalie(a) was named after Charlotte Amalie (Ah-maw-lee-ah) the capital of the Virgin Island to pay homage to pan Caribbean food that touches all the islands from central America to the top of South America.
I also create custom menus of cuisines from around the world, southern, Asian, Latin, BBQ, classical French, Italian, African, etc, and offer 3-6 course dinners and catered events for clients of all walks of life, but usually foodies and those with discerning palettes.
This is the only fine dining pan Caribbean dining offering in the state!
Are there any important lessons you’ve learned that you can share with us?
1. Consistency beats talent. But talent beats mediocrity
2. I both have less time and more time simultaneously. Managing my time is very important as well as creating systems and processes to streamline and scale my business.
3. The customer is valuable but isn’t always right. I will do anything in my power to satisfy my clients but not at the cost of my brand. Not all money is good money.
4. Advertise, advertise, advertise!! Lol.
Contact Info:
- Website: www.amaliea.com
- Instagram: @Cheflemar_f
Image Credits
Stacy Sprenz
