Today we’d like to introduce you to John McLellan.
John, can you briefly walk us through your story – how you started and how you got to where you are today.
We started almost four years ago. I was tired of doing the corporate 9-5 thing, and I knew I needed to find something else. I saw a picture of a wood-fired pizza oven mounted to a trailer and I thought “I could totally do that”! How hard could it be?
Incredibly hard, it turns out. In addition to spending hours, weeks, and months of reading, researching, and practicing my technique (especially with dough making), I had to learn how to build a business from the ground up, and somehow make money.
I was fortunate to get some high-profile bookings early on, which led me to more and more private events. I also did (and still do) a a few farmers markets to round out my weekly schedule.
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?
The most difficult aspect of this journey has really been related to the “dark side” of entrepreneurship- the part that a lot of people don’t talk about. The fear, insecurity, self-doubt, and even depression, stoked by the constant demands of a business owner, especially on the financial side. When you’ve been used to getting a substantial, regular paycheck, along with sick leave, paid vacation , and other perks, it’s often tempting to go back to where you came from. A couple bad months make that temptation even more real. On the other hand, the good (sometimes great) months, along with all the happy clients you’ve served and the satisfaction of doing something you love, is an anchor for one’s soul. It keeps you going, as long as you focus on that, rather than the negatives.
So, as you know, we’re impressed with Fahrenheit L.A. – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are a Southern California based mobile caterer specializing in Neapolitan-inspired wood-fired pizza, made with an “L.A.” attitude. Our pizza incorporates the rich tradition of Neapolitan pizza, but takes it a step further by providing flavors and recipes that appeal to a more diverse palate.
So, what’s next? Any big plans?
My goal in 2017 is to open a brick-and-mortar Fahrenheit L.A. It’s been my dream since the company’s inception, and I believe that this will be the year.
- Website: www.Fahrenheitla.com
- Phone: 323-379-2112
- Email: firstname.lastname@example.org
- Instagram: #fahrenheitla
- Facebook: http://facebook.com/fahrenheitpizza
- Twitter: @lovefirepizza
- Yelp: https://www.yelp.com/biz/fahrenheit-la-los-angeles-3
Oscar Malo photography