In 1994, I took over the responsibilities of managing the restaurant. My objective was to prepare and serve home cooked quality food. A friend of mine, Robert Kemp, kept telling me to start in that small log cabin, gain expertise from people who were already successful in the restaurant business and known as good cooks. I increased my abilities by asking many questions of people that had proven themselves, in the preparation of quality, home cooked, southern food. I quickly discovered that cooking was one of my God given talents. it just seemed easy to do. This dream originated at age five, when Mama Hamil taught me how to peel a potato.
​
I worked night and day and through trial and error, I developed my recipes. Within six months and word-of-mouth, my lunch crowd grew from twenty people a day to three hundred people a day, in a restaurant that seated fifty people. We had a small sign out front and our faithful customers for advertisement.