Influential Woman · OnlineCatering
Dora Ahyanne Tramel
Small Business Owner, DAT's Good Egg Rolls
Fort Worth, TX 76103
Her Story
About Dora
I grew up cooking with my grandmother, who was my greatest teacher and inspiration. She taught me not just cooking, but also how to express myself through writing when I struggled with speaking. I'm named after her - her name was Dora Trammell before she got married, and she worked at a little cafe called DT's where they gave her a hard time about being a Black woman running the kitchen. I always told her one day I would have a DT's for us. I started out as a dishwasher about 20 years ago because I dropped out of college, and I actually enjoyed it - I enjoyed being around the people and just got stuck in the industry. When I first started working in kitchens, I wanted to learn about different cultures, so I started out in different cultures as a dishwasher and moved my way up. I learned things I already kind of knew and recreated recipes or fused things together. In 2016, I started my own catering business called DAT's Cooking - that's my initials, D-A-T. I specialize in cultural cooking and can do Asian food, Italian, Indian - I don't really have one specialty because my specialty is being creative and actually knowing what those foods are. I wanted to give that same family environment I grew up in and built my career in to other people. I serve the Dallas-Fort Worth Metroplex, and if someone requests that I come out of state for catering, private chef events, or vending, I would do it.
Her Interview
Ten minutes with Dora
01What do you attribute your success to?
I attribute my success to just keeping moving, no matter what's going on financially, at home, or at work. You have to keep on going and find you. I mean, you feel like you're not doing enough as an entrepreneur, but something will come forward to show you that you're doing enough. If God puts it on your mind and in your heart, then you have to follow it - if not, you're gonna be a very unhappy person. I've wanted to give up many times, but it takes me right back around in the same circles, back here. If it's meant to be, then that's the way it's gonna work.
02What’s the best career advice you’ve ever received?
FIX IT! Whatever you are going through, if the recipe isn’t right or you don’t have the correct ingredients… FIX IT!
03What advice would you give to young women entering your industry?
You're gonna have to be everything, but you can't give up. When you're first starting your business, you are gonna be everything - you can't just throw your hands up in the air and walk away from it. I've tried to give up many times, but it takes me right back around in the same circles. If it's meant to be, or if God puts it on your mind and in your heart, then you have to follow it - if not, you're gonna be a very unhappy person. Just keep moving, no matter what's going on. You feel like you're not doing enough, but something will come forward to show you that you're doing enough.
04What are the biggest challenges or opportunities in your field right now?
Racism. There is a lot of immature “clicking” in kitchens now a days. Some ethnicities don’t wanna work with others, they act like because they speak in another language it helps the whole kitchen but it doesn’t. Instead you end up with all Hispanics together, all blacks, all whites etc. Racism truly splits a kitchen in so many different ways. It does nothing but promote hatred, lack of teamwork and lack of communication
05What values are most important to you in your work and personal life?
Hard work and love! Hard work has gotten me where I am in my career and learning to love all cultures and their food has opened my mind and heart.
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