Today we’d like to introduce you to Brittany Flint.
Brittany, we appreciate you taking the time to share your story with us today. Where does your story begin?
The how goes far beyond where I started. I’ve honestly always been curious about what goes on in the kitchen. Some of my fondest memories are times spent helping my parents prepare a meal, or foraging wild berries with my grandma or trying a new recipe out of boredom. It wasn’t until after I graduated high school that I even considered Culinary School. The Food Network was always on – I made sure to tune into Inna Garten, Giada Delorenta, Alton Brown and Bobby Flay. It was while watching one of Bobby Flay’s episodes that influenced me. He spoke about how he wasn’t ever really into school but loved cooking [much like myself] so he attended a trade school of sorts in Manhattan called The French Culinary Institute. I immediately started researching and proposed it to my parents. Without hesitation they booked a tour and off to New York we went. I was in awe with every aspect – the shinny kitchen, the chef whites, the demeanor and diversity of the students. The hustle and bustle of the city was intoxicating. I left knowing that I had to at least try this path. That Summer I packed up and headed north to start what has been a 17 year career in the culinary industry.
I worked in many different kitchens but my first ever back-of-house job was at The Bedford Post Inn in Westchester County, NY. There I learned the grind and worked my way up through the ranks of a high level kitchen. A little over a year later I found myself back home bouncing from kitchen to kitchen for over a decade. Each establishment taught me technique, management skills, the corporate game even – the most valuable takeaway was to never doubt myself. I always knew I’d break away I just never thought it’d take this form.
In 2020 I started working full time as a caregiver to my mom. A massive stroke left her severely disabled and so I left the industry. It was an adjustment but after rehab we soon fell into a rhythm where I could explore the potential of starting a small business as a side hustle. This venture was more like an expression or reassurance to myself. Two rebrands later and now I find myself with a supportive client base, a fully booked calendar and what seems to be endless possibilities.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Every road has its potholes, hills and sharp turns and mine is no different. The biggest “struggle” I’d say is being a woman with a family. The restaurant industry is not conducive to family life and the societal pressures demanded for motherhood can sometimes feel unobtainable. There were times I just felt stuck, but I am lucky enough to have a family that always cheers me on and pitches in whenever necessary. Also it’s rare to find an employer that’ll be truly flexible and supportive. However, in all the years working in this industry I’ve only ever worked for one that fully invested their time, patience and money into my potential. It’s those little things that pay off in an enormous way.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a private chef specializing in full service, small, intimate gatherings. I’m known for curating not only dinner parties but a feeling that is specific to each client. So many moments to be proud of, but the most recent one happened this August. We had the pleasure of traveling to Martha’s Vineyard to cater a fundraiser, it was an all inclusive service that I coordinated and I am so very proud of myself and team for how well we executed that party. My attention to detail and customer service is what I believe sets me apart.
Can you share something surprising about yourself?
I’m a mother of five – cue the jaw drop. Whenever I mention that people always go ‘I don’t know how you do it all’ and the truth is I don’t. It’s a constant balancing act where items on the to-do list fall through the cracks, emails go unread, kids in bed before I get home. I could not have grown this business without the help of my husband Jackson. We met working in the kitchen at a local restaurant 14 years ago and have been cooking together ever sense. He is my partner in life and in business and the love of my life.
Contact Info:
- Website: https://www.chefbrittanyflint.com
- Instagram: https://www.instagram.com/chefbflint/
- Youtube: https://www.youtube.com/@Chefbflint/featured
