Today we’d like to introduce you to Kenny Mays.
Hi Kenny, please kick things off for us with an introduction to yourself and your story.
Every time I cook for my mother she always tells me “Everything was good, but….” Throughout my life, she has always been my biggest critic and biggest motivator. My dad left our family when I was 13 which meant my mother had 4 boys to raise on her own. With 4 boys came a lot of mouths to feed and she worked two jobs just to make sure we were taken care of. In return, my brothers and I did what we could around the house to keep it clean and make sure food was prepared by the time she got home. My mother would always cook from scratch which meant I did the same.
She would give me the bases to cook and I had to figure the rest out with what we had around the house. I went from cooking at the house to cooking for my neighborhood in Five-Points. Shortly, I became known as “Kenny Mays the guy that cooks”. I started experimenting with foods at a young age. I kept cooking the food I was good at and for the food that didn’t turn out, I kept cooking them until I mastered them. No matter what or who I was cooking for, my mother always told me to “Take your time and always taste your food” so that’s what I did.
I’ve worked in restaurants for the past 46 years and worked my way up to a General Manager. My experience in restaurants gave me secondhand teaching. I learned how to buy food, save money, buy in bulk, and serve it safely. My catering journey started nearly 25 years ago when I started cooking for a guy that I met through a mutual friend. That guy, Rod Bernstine, became my brother and helped me to get to where I am today. When he retired from the NFL he started hosting small gatherings and asked me to throw something together with minimal expectations. After greatly exceeding expectations, he sat me down and told me it was time for me to get out there and share my talents. I learned how to cook any and everything through trial and error. In my mother’s fashion, I cooked everything from my head. Never follow a recipe book or use measurements.
I expanded from small private events to cookouts, to sports teams, to churches, to weddings, you name it. If you see A’Mays’ing catering today, you’ll notice my partner Juan who is loyal and eager to help grow the business. His talents were noticed when he offered to help me with a wedding and it was immediately clear that he shared my passion for cooking. You’ll see my two daughters who always love to show up for Dad. They are always the first to advocate and share the story of our business. Last but not least, you’ll see my wife Tresa who somehow manages to keep me in order and figure out exactly what our customers need. We’ve known each other for 36 years and she knows me inside and out. Having the opportunity to work alongside my wife has been a blessing of a lifetime. She’s always told me to follow my dreams and I’ve done just that.
I cook because of the joy it brings to those around me. No matter how big or small the event is, I always take a moment to step back, watch, and listen. I hear the environment go from loud to quiet as people taste the food. I watch for their reactions. Their happiness is what makes all of the hard work that goes into the meal worth it. To me, cooking is an expression. It is how I express who I am and where I’ve been in life. Cooking is not considered work because I love what I do and I love the people I’ve met along the way. I am a Colorado native and if you ever hear the name Kenny Mays you will likely hear A’Mays’ing catering follow shortly after. I have always been and always will be known as “Kenny the guy that can cook.”
We all face challenges, but looking back, would you describe it as a relatively smooth road?
I didn’t grow up well off or wealthy. I grew up in a single-parent household with my mother working two jobs just to provide for her four boys. I lived in Five-Points and as a young black boy growing up in the 60’s life was never easy. Struggle has been part of my story since the day I was born, but I’ve never let that define me. My mother was my inspiration and guiding light.
She never made excuses, demonstrated the value of hard work, and always put her family first. Catering had always been a dream of mine, but my family was always my top priority. I had to always make decisions that would put my career first to make sure that I could provide, which has been a constant I’ve always had to balance. Though I have a duty to my career I know I owe it to myself to manage my time so that I can still pursue my passion.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a General Manager at a restaurant and known for taking care of those around me. We have one of the busiest restaurants in Colorado and to successfully run the business I prioritize my employees.
We balance a fun work environment with hard work which has driven our performance metrics quarter after quarter. My 46 years of restaurant experience have given me perspective and patience in times of chaos.
Can you talk to us about how you think about risk?
When pursuing a path like catering every single event is a risk. You risk your reputation, quality of service, and future business each time you take on an event. In my experience with catering, there is no room to have an off day or to make subpar food. I am expected to provide great food and high-quality service to all of my clients every time.
I am a risk-taker, but I also am confident in my abilities. When I was asked if I could manage a wedding it was a risk because it wasn’t something I had ever done before. I knew it was up to me to make sure that the food was a special part of their day and that was a lot to overcome. Being an entrepreneur means taking risks, but because of the hard work and time I dedicate I know I am capable.
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