Today we’d like to introduce you to Cory McLendon.
Hi Cory, so excited to have you with us today. What can you tell us about your story?
I was born in Alexandria, LA at England AFB to my wonderful parents, Kyle McLendon and Elaine Strong. They were both born and raised in Opelousas, LA. As a child, I had a nomadic lifestyle, moving frequently from Louisiana to California and eventually settling in Houston. Despite our travels, we always made it a point to return to Opelousas for holidays, where I witnessed the power of food in bringing people together and creating a sense of joy.
The moments I spent during Christmas were particularly memorable. I vividly remember grating fresh nutmeg for my Aunt Bessie’s eggnog, as well as the simple pleasure of peeling potatoes with a butter knife. It was in those moments, as I watched the magic unfold in the kitchen, that I realized my true passion in life.
The experience of seeing how food could elicit such happiness and togetherness had a profound impact on me as a child. It ignited a deep desire within me to pursue a career in the culinary arts, knowing that I wanted to create those same magical moments for others through the food I would prepare.
After my parents went through a divorce, my brother Duke and I made the decision to live with our father, which led us to settle in Kansas City, MO. It was a fortuitous move because our Uncle John and Aunt Diane also resided there, and this is where my passion for cuisine deepened even further.
During our time in Kansas City, we would often gather to watch cooking shows like Iron Chef Japan and Emeril, among others. I was captivated by the seemingly intricate yet beautifully simple dishes showcased on these programs. Each creation was a work of culinary art, filled with creativity and expression.
The true magic, however, unfolded in the kitchens of our parents, uncles, and aunts. Being present amidst the captivating aromas of various ingredients was an experience that transported anyone present to uncharted culinary territories. Witnessing the skill and love with which they prepared meals was truly amazing and continued to fuel my growing fascination with the world of food.
By the time I reached high school in Stafford, TX, I had already been fortunate enough to indulge in the flavors of BBQ from various regions, including Kansas City twice, Lexington, NC, and Austin. Yes, that’s a lot of BBQ, but those experiences were incredibly memorable and have stayed with me to this day. The love I have for food made those culinary adventures truly remarkable.
After completing high school, I set my sights on pursuing a career in the culinary arts. I explored options and even had the opportunity to tour the renowned Lenotre Culinary Institute. Unfortunately, due to financial constraints, attending culinary school became unfeasible at that time.
Putting my culinary dreams on hold, I embarked on a different path and took up a series of odd jobs for a few years. However, in 2009, I made the decision to enlist in the Air Force. I joined as a member of the Security Forces, specializing in military police duties. Following my basic training, I married my high school sweetheart, and we were stationed together at Eglin AFB, FL.
During my time in the Air Force, I experienced the joy of becoming a father. However, the nature of my military service meant that I was deployed during the birth of my daughter. Thankfully, I was able to witness this precious moment through the wonders of technology, watching the birth of my baby via Skype. Over the years, multiple deployments took a toll on my relationship, leading to its eventual dissolution and subsequent divorce.
As my military career drew to a close, I found myself at a crossroads, trying to figure out my next steps in life. The final year of my service became a period of self-reflection as I searched for clarity and a sense of purpose.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
Everyone faces challenges and obstacles in life, and my journey took a turn after my honorable discharge from the Air Force. If you have served or know someone who has, you are familiar with the struggles of transitioning back into civilian life. After leaving the military, I decided to pursue a career in nursing upon the suggestion of a friend. I worked as a dialysis technician for several years while attending HCC to complete nursing prerequisites. Although I admire those in the nursing profession, I realized it wasn’t the right fit for me.
For a brief period, I worked as an Uber driver until the onset of the Covid pandemic. Like everyone else, I had concerns about making ends meet. This period gave me ample time to reflect on my life and contemplate starting anew. I asked myself what truly ignited my passion, and the answer was food. I didn’t want to leave this life with any regrets and wanted to pursue a career that brought me happiness. I wanted to set an example for my daughter, showing her that following her dreams was possible. Motivated by these thoughts, I enrolled in Lenotre Culinary Institute more than a decade after my initial visit and graduated a year later with a certificate in culinary arts. Sadly, during my final day of preparation for the last dish at school, I returned home to find that my beloved dog, who had been with me since high school graduation, had passed away at the age of 16. I learned firsthand why dogs are called man’s best friend. He was my loyal companion, and I will always cherish his memory. In his honor, I filed the necessary documents to create an LLC named Tyler’s Kitchen.
Two months after graduating, I made the decision to return to school to pursue a degree in Hospitality and Restaurant Management. Subsequently, I landed my first job as a prep cook at Uchi, a place where I finally felt like I belonged. I worked there for a while until I felt ready to step up and work the line during evening services. Around that time, a friend reached out to me and asked if I could assist Chef Paul Qui and Chef Christopher Haatuft with a family and friends’ dinner at their restaurant, Golfstrommen, located in the Post food hall. They offered me a position, which I eagerly accepted, thrilled at the opportunity to work with such talented chefs. I learned invaluable lessons from all the chefs in that establishment. After my time at Golfstrommen, my friend Chef Andre Nieves opened his first restaurant, Island Vybez, focusing on Caribbean cuisine. It was there that I ran my first kitchen. Chef Andre took a chance on me, despite my relatively short time in the industry, and I will always be grateful to him for his belief in me.
Unfortunately, due to unforeseen circumstances, Island Vybez only operated for four months, and I returned my focus to my studies. Several months later, Chef Andre reached out to me with an opportunity to showcase my very own brunch menu at The Flat, owned by the legendary DJ Sun. I had previously shared my idea for a brunch concept centered around French toast with him. We met with DJ Sun, and it was agreed that I would serve brunch every Sunday from noon until 6 pm. I named the company “Everything French Toast.”
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My brunch concept, “Everything French Toast,” is a reflection of my creativity and self-expression. Whether it’s sweet or savory, I enjoy the challenge of reimagining a beloved dish from our childhood. I strive to elevate the traditional French toast by infusing it with new flavors and ideas, using my imagination and hands-on approach.
One of the standout dishes that captivates customers is the Texas Mote Christo. It features smoked brisket, Chipotle gouda, and a fried egg sandwiched between thick slices of brioche French toast, accompanied by a side of blackberry compote. Of course, I also offer the classic combination of chicken and French toast on the menu. To keep things fresh, I switch up the menu on a weekly basis.
I take immense pride in how far I’ve come and I remain committed to pushing myself further. My ability to overcome challenges and maintain unwavering belief in myself is something I cherish.
What truly sets me apart is my personal story. As a dog lover with a passion for cuisine, I named my company after my beloved dog (may he rest in peace), ensuring his legacy lives on. This is dedicated to everyone who has lost their furry companion, a reminder that we can incorporate elements of everything we love into something meaningful.
Can you talk to us about how you think about risk?
I’ve fearlessly embraced risks throughout my entire life, willingly embarking on new career paths multiple times. Serving as a police officer in the military is one of those daring choices I made, although I didn’t realize it until a friend pointed it out. My belief has always been that if you have a goal you want to achieve, you should take every necessary step to make it happen. In my opinion, the greatest risk one can take is to take no risks at all, to remain in a perpetual state of uncertainty. I never want to look back on my life and wonder, “What if…?”
Pricing:
- Texas Monte Christo $15
- The French Chicken $15
- The Campfire $10
- The Blue Breakfast $10
- The O.F.T. (Original French toast) $10
Contact Info:
- Instagram: https://instagram.com/everythingfrenchtoast?igshid=MzNlNGNkZWQ4Mg==
- Linkedin: www.linkedin.com/in/EverythingFrenchToast
