Special to the Tri-State Defender

After being laid off from her middle-management level job, Anitra Arcenaux took her love for cooking to work by forming Cuisine a la Porte, a unique catering business that provides freshly prepared gourmet meals and restaurant quality service to customers in the comforts of their own homes.

After a layoff, Anitra Arcenaux combined her marketing skills with one of her favorite hobbies – cooking – to create a new source of income. (Courtesy photo)

On a normal Monday morning as she prioritized her day and prepared her mind for the full workweek ahead, Arcenaux was called into her boss’ office for a brief word. As she sat in her seat eager to find out the purpose of this impromptu meeting, she was given a long speech about the effects of the current economy on business and “unfortunately, we are going to have to let you go,” her boss said.

“I knew the company was suffering, but I thought my position was important enough that I would not get hit,” said Arcenaux. “I didn’t see this coming, but I was prepared.”

That was in early November of 2009. Arcenaux had been in charge of the marketing department and had been with the company for two years.

“I always knew I wanted to start my own business,” said Arcenaux. “Being laid-off presented the perfect opportunity.”

Arcenaux combined her marketing skills with one of her favorite hobbies – cooking – to create a new source of income. She teamed up with her partner, Robert Schultz, to form Cuisine a la Porte, a catering service that prepares and serves gourmet multi-course meals at the customers’ homes as though they are in a restaurant.

Arcenaux and Schultz tested the concept on friends and family for six months before they decided to make their idea an official business in January. While still in the first stages of their business endeavor, Arcenaux and Schultz are excited about its potential.

“We have received so many great reviews from our customers so far,” said Schultz. “The idea of being treated like kings and queens is fascinating and rewarding to our customers. People are genuinely excited to have us serve them.”

Daniel Henley, a Cuisine a la Porte customer, said, “We felt like we were in a dream.

This is the best experience we’ve ever had in gourmet dining.”

Schultz and Arcenaux volunteer as event coordinators at a local apartment complex where they cook and plan events for residents living in the community. Schultz grew up in a family of cooks where he learned the art of cooking. Arcenaux has worked in the restaurant industry for several years and is pursuing a certificate in gourmet cooking.

Arcenaux offers this advice to others in similar lay-off situations: “Think about what your talents and interests are and figure out who would pay you for doing these things. Market your service to those people. Don’t stop there. Set up multiple streams of income, and put away for a rainy day.”

Cuisine a la Porte serves meals across the Memphis area and in some parts of Mississippi and Arkansas. Customers wanting service should call to make a reservation and Cuisine a la Porte chefs will arrive on the day and time selected. Customers are given a menu and must order their menu selections in advance. Cuisine a la Porte chefs bring their own supplies, and they cook and serve a three-course or five-course gourmet meal in the customers’ dining room.

Cuisine a la Porte also offers cooking lessons, and catering for dinner parties, baby showers, and other intimate get-togethers.

(For more information, visit www.cuisinealaporte.com or call 901-246-2889.)