Today we’d like to introduce you to Janice Carte.
Janice, please share your story with us. How did you get to where you are today?
I’ve loved food and the community and love that food creates ever since I was pretty little. I grew up with a very close extended family where we celebrated every holiday (and non-holiday!) with a gathering that was centered around “what are we going to eat?” My mother is Korean and she taught me to eat everything and to be fearless about it!
I started working in restaurants when I was 15 and instantly I became hooked to the energy and the people. The long nights, the pre-meal meetings, and the beverage pairings lit me up. Although I pursued graphic design in college, I found I was always punctuating my week with an overnight shift at a bakery, moonlighting as a bartender, or volunteering to help with friends’ catering gigs. When I turned 25, my curiosity shifted to overseas travel and, in short time, I wandered my way through 18 countries – motivated by endless sampling, regional cooking classes, and striking up a conversation with strangers.
Tiny Spoon Chef was officially born in 2013 while I was working another job and seeking a more fulfilling creative outlet. I started answering queries for personal chef work and, before I knew it, current clients wanted to connect me with clients-to-be. A few months later I had to make a choice between the day job and the passion project. Six years later, with a small team by my side, I am still thrilled daily by the way I get to live my life.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Nothing is ever simple! There were a million small things that came up – a few dozen bigger things – and a couple issues that challenged me more than I could imagine. Most challenges are good for a laugh, at least… when you are dreamy-eyed and start a business, there’s no way to anticipate crazy outcomes.
I think the most significant struggle along the way was hiring the first employee. I was used to being a one-woman show, but I swayed between being buried with work to doubting I had enough to share with another person.
I hired a few jokers, but my longest term employee (who is currently in the process of leaving) helped to show me what it’s like when it really works. It was better after that – and I learned to trust myself more. The amazing thing about being where I am now, six years after starting the business, is that while I still have problems, now I get to choose them! I have a solid footing, a stellar reputation, and I know what works and what most people need.
With that as my foundation, I can create new problems like, “How can I scale this to the next level?” “What additional services would really delight my clients?,” “How can I create a better company culture?,” and, most recently, “How can I reach a different clientele?”
We’d love to hear more about your business.
Tiny Spoon Chef is an in-home, personal chef business that provides specialized care for busy singles, couples and families on-the-go. I’m proud that we don’t have any pre-set menus or packages to choose from. I spend time with each and every client getting to know where their sticking points are and what would make them feel the most supported to take on the challenges they would LIKE to take on.
The majority of clients hire TSC (Tiny Spoon Chef) because they’d like to spend time with their partner or family or taking on new work challenges. We are known for being “all the details.” I have heard all sorts of wonderful things over the years – children develop better palettes, partners have better relationships, improved bloodwork, weight loss, and even promotions at work have been credited to TSC.
Apparently, when one focuses at work and isn’t looking at the clock and writing grocery lists… well, good things happen!
What were you like growing up?
I’ve always been a curious beauty-seeker. I love laughing and telling stories – and I’ve always been good with people. My fire-y personality can sometimes get me in trouble, but the older I get, the more in control and patient I become.
The appreciation of fine art has always been a passion of mine and, often, I think about the aesthetics of a plate just as much as I think about the flavors and textures.
I’m equally in love with a room full of friends and a quiet night at home with my pup.
Pricing:
- Prices start at $375/week for weekly meal services.
Contact Info:
- Website: www.tinyspoonchef.com
- Phone: 617-684-5084
- Email: feedme@tinyspoonchef.com
- Instagram: tinyspoonchef
- Facebook: www.facebook.com/tinyspoonchef/
Image Credit:
Q Hegarty Photography, Creative Katz Design, Bill Marshall Photography
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