We had the good fortune of connecting with Julie Fiedler and we’ve shared our conversation below.
Hi Julie, how do you think about risk?
Taking a risk can sound scary. I think a lot of people don’t take a risk because a lot of times the outcome is unknown and there is a chance of failure or not meeting expectations. For me I get excited to take risks even if I know there’s a chance of failure since I believe the payoff if usually worth it. One of the big risks I’ve taken in my career is moving to Los Angeles with no friends, family or connections to start my business from the ground up. If I never took that leap of faith then I wouldn’t have a successful personal chef company, or found my current husband who was one of my first meal prep clients in LA.
What should our readers know about your business?
My company, Mint Personal Chef, provides in-home chef services for weekly meal prep and small scale events. Our professional chefs specialize in cooking from scratch meals for clients who are looking to eat healthier. I love what I do but it wasn’t an easy road to finding my place in the culinary industry as a business owner.
I first started out working in professional restaurants and as a culinary school graduate I was destined to be a chef in a top restaurant. However after a few years I started to see that there were a lot more opportunities to work with food than I originally thought so I decided to move to Italy to pursue a Master’s degree in Food, Culture and Communications. Upon returning I wanted to help make a difference in the culinary world and help people have access to good food. That’s when I started to realize the position I was looking for might not exist and I may have to start my own company. That’s when I started to discover the world of being a personal chef and working with clients on a more personal level.
Now I have a team of chefs in the Los Angeles area that all work in clients’ homes doing what they love while helping them to eat healthier.
Who else deserves some credit and recognition?
I’d like to dedicate my shoutout to the non-profit Careers through the Culinary Arts Program or C-CAP. They provide culinary scholarships to underserved students through culinary competitions. I competed in the C-CAP competition my senior year of high school and won a full-tuition scholarship to culinary school. If it wasn’t for them I wouldn’t be as successful as I am today in my industry.
Ralph Geronilla, Godspeed Photography