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Daily Inspiration: Meet Quianna Bradley

Today we’d like to introduce you to Quianna Bradley.

Quianna, we appreciate you taking the time to share your story with us today. Where does your story begin?
My love for cooking began in high school. My grandfather had a very unique way of teaching/not teaching, which involved his own versions of blind tasting and deconstructing and recreating recipes. My love for food began long before that. Both my parents worked so dinner was either quick and flavorless or we ate at different restaurants around LA. My mom had a few dishes she did well and kept in heavy rotation, but she was no Julia Childs and we were all okay with it.

After high school, I attended SDSU as a liberal arts major. I’m still not too sure what I thought I was going to be doing but I was there, and I left just as quickly as I started. I enrolled in the Art Institute of Los Angeles in 2003. It was kind of a quick decision made in the spur of the moment. But it was one that would forever change my life. I stayed at The Art Institute for about eight months but I left as it became too much to handle financially. A few weeks later, I was working a fine dining restaurant in a three person kitchen, responsible for cold appetizers, salads and desserts. Everything was made fresh by hand, daily and every plate was beautiful going out. For the next ten years, I worked in all types of kitchens; from fast food and fine dining to cafeterias and catering. What I enjoyed most was working as a private chef.

I loved every part of being a private chef and catering small gatherings and events. I have met tons of amazing people over the years and made a few new friends as well. There is something very different and special about cooking for other people. If you are cooking for the love of it, being a private chef is like composing a love song for your crush and performing it for them all in the same night.

ANNNYWAY, in 2014, a motorcycle accident left me unable to work for a few months. I took that time to really reevaluate my life, and with tons of pep talks and support, I started A Pinch of Salt Catering.

We took off kind of quickly, offering all types of catering and private chef services. There was really no event that I turned down. My own “year of yes”, which quickly turned into the year of “oh shit, what am I doing?”

In 2018 life became a heavy burden. It became more and more difficult to focus, my anxiety was on TEN all the time and depression had definitely set in. Something had to put down while I worked others things out. So I took a break from entrepreneurship and got a job making gourmet hamburgers.

I can honestly say that I didn’t quite begin to come out of my funk until 2020. When the city was shut down, it gave me a chance to be still and figure out a solid plan with a solid foundation. And so A Pinch of Salt was reborn. Bigger. Stronger. Better.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road and one of the biggest struggles for me was self-confidence. I knew I could cook but I wasn’t always sure if people were going to feel like they got their monies worth with my services. My lack of self-confidence created problems financially and creatively.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
A Pinch of Salt is a full-service catering company. We specialize in providing in-home chef/catering services for parties of 2-60. I like to sit down with our clients and find out dietary restrictions (if any), what type of menu they had in mind, the size of their party, and then create a couple of different menu options based on that conversation. We arrive a few hours before service and cook your meal in your house, filling every nook and cranny with yummy smells and more love. We provide the servers and even clean the kitchen when we are done so that hosts can enjoy the entire evening with their guests.

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