Today we’d like to introduce you to Malik Bey.
Malik, can you briefly walk us through your story – how you started and how you got to where you are today.
From the Kourt to the Kitchen with no culinary arts training. My name is Malik
Bey formerly known as Kevin Footes, from the Near North Side of Chicago,
renowned for the notorious Cabrini-Green housing projects. Like many young
men of color, I started out with a hoop dream that manifested into an awardwinning
career. During my high school years, I was an All-State basketball
player at Chicago’s St. Gregory High School who parlayed this success into a
decorated college career at St. Louis University, which concluded with an NBA
tryout and a professional career in the Continental Basketball Association.
While I enjoyed my experience on the hardwood, to be honest, I never
reached my full potential and by the age of 27, my hoop dream had reached a
dead end.
After nearly a decade of working in the education system, I saw the lack of
positive male figures in the lives of several inner-city students lives so I started
a 501c (3) not for profit mentoring program called Transform a Life
Foundation (TALF). I designed specific programs to cater to our youth such as
financial literacy and preparation, STD awareness, entrepreneurship, postsecondary
education and nutritional education, but after seeing the lack of
compassion and support from the school system, it was time for a change.
While TALF is still active, it was time to focus my energy on a new endeavor.
Since I was little, I’d always enjoyed cooking food of all sorts, but I was best
known for my delicious chicken meals, which led to my Saint Louis University
teammates giving me the nickname ‘Chicken Hawk’. I’d learned how to cook
by watching my mother prepare fresh meals almost nightly, and I continue to
expand my skill set over the years by cooking healthy flavor filled meals for
friends and family. I’d sometimes daydream about opening a restaurant while
watching other chefs on TV, but I never made any serious moves in that
direction. That all changed in 2015 when at the urging of several friends and
family, I finally built up the confidence to expose the world to my delicious,
I began by selling small plates of my all-natural chicken tips and fresh cut fries
to my coworkers, who quickly spread the word about how tender and flavorful
the meat was, with people often confusing it for barbecued pork. With health
consciousness lacking within the African American community I saw the need
to create something that both tastes good and is healthy. These same coworkers
also raved about my unique mild sauce, with its combination of sweet
and savory flavors, which was unlike anything they’d ever experienced. While
the demand for my chicken continued to increase, people also began
inquiring about buying bottles of my sauce. This gave me the idea to launch
TIP32 Inc. for the mass production of my all-natural mild sauce with no
sodium benzoate, no high fructose corn syrup and only five calories per
serving. Now, after just under three months in business and over 1,000 bottles
sold strictly by word of mouth, I understand that I’m standing on the verge of
something great because once you get a hit of the TIP, you’ll never want to
quit!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
There have been several obstacles along way. The first was finding a distribution company, because they want me to have placement in at least 40 stores, I’m just a start-up! Another obstacle has been attempting to fund the business, as I don’t have any financial backing outside of myself. There have been other roadblocks, but those two are the biggest obstacles to success that I’ve encountered thus far.
Alright – so let’s talk business. Tell us about Tip 32 – what should we know?
My company specializes in manufacturing in all-natural barbecue chicken tips and sauces. People appreciate the fact that we are providing GMO-free, gluten-free options to audiences that in general, do not have immediate access to delicious, health-conscious options. It makes me proud to know that I am providing viable solutions to the unhealthy food epidemic that plagues Chicago’s inner-city.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I’d like to thank DaShawn Drew, a great friend who has supported my vision and assisted me in turning this dream into a tangible reality. I also want to shout out Mark Topps from Aunt Martha’s Cuisine and Eugene Shelby from Bronzeville Sausage Company for giving me valuable insight and advice about the food industry, which helped me legitimize TIP 32. Lastly, I want to pay the utmost respect to Corry Williams, the owner of 345 Art Gallery for being a genuine friend and bringing me to your attention.
Pricing:
- The retail price is $6.99 for a 16 oz. bottle of sauce and $19.99 for a gallon
- A small pan of chicken tips is $30
- A large pan of chicken tips is $50
Contact Info:
- Website: www.tip32sauce.com
- Phone: 866-535-8850
- Email: tip32sauce@gmail.com
- Instagram: tip32sauce
- Facebook: https://www.facebook.com/TIP32-SAUCE-587662794774065/
- Twitter: @TIP32SAUCE
Getting in touch: VoyageChicago is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
