Today we’d like to introduce you to Carmella Pope
Hi Carmella, please kick things off for us with an introduction to yourself and your story.
My journey started off as just a home Chef that only specialized in small treats for various occasions. I did sell plates from home at once for quite some time and then it was like one morning I woke up to a few celebrities messaging me for various opportunities. So I worked my way up and embraced every step. Now I am located from the Bay Area to LA, I also travel to and from where ever my clients need me to be.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Has it been a smooth road- absolutely not. In any job or profession there’s gonna be set backs, mishaps etc, it’s all about how you choose to view and determine the outcome.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a private/ personal chef who travels! I strive to provide excellence in every aspect of my job.
I’d love to say I specialize in everything but if I had to choose , I’d definitely say creole/ soul & seafood.
I’m most proud of me, in every dimension, this Chef life isn’t easy & everyone isn’t cut out for it— the sleepless nights, barely eating or the physical and mental demands, but no matter the obstacle I still come out on top; so I’m proud and pat myself on the back for never letting anything interfere with my business & that’s also what sets me apart from others— a NO for me just means not right now.
Are there any important lessons you’ve learned that you can share with us?
One of the most important lessons in business as a private chef is understanding your worth and then add tax!
Also, keeping a clear & positive mindset, because it’s never “why did happen?” It’ should be “what is this trying to teach me?”
That’s how I look at things and it’s gotten me so far!
Contact Info:
- Instagram: @chefmelco
Image Credits
Stephen Marley
Mya
