Community Highlights: Meet Gisell Castaneda of Tray Of Joy

Today we’d like to introduce you to Gisell Castaneda

Hi Gisell, we’d love for you to start by introducing yourself.
My name is Gisell Castaneda, and I started my charcuterie business during the pandemic. At the time, I was juggling two jobs — nannying and working at an art store. When COVID hit in 2020, I was laid off from both jobs, which left me with an unfamiliar amount of free time. It was a terrifying moment, as no one knew what the future would hold. But looking back, I truly found my dream job. During the lockdown, I had time to reflect and try new things. One evening, I had my sisters over for a game night and decided to make a charcuterie board. I loved how creative and fun it was to put together, so I started posting pictures of my boards on Instagram. At that time, charcuterie wasn’t as well-known to most people, especially my followers. They would often ask, ‘What is that?’ or comment, ‘That looks delicious! I started sharing that it was just something I had made for my sisters and my fiancé. At first, I didn’t think much of it. I just enjoyed making boards for family and friends. But as I got more requests and saw the interest growing, it hit me — this could actually be something I could turn into a business. I wasn’t sure how to charge or how to get started, but I knew this could be my chance to do something I truly loved. As I continued making boards for gatherings, I started sharing my work more openly and gained more attention. Eventually, I started offering my boards to others, and that’s when my business truly began to take shape. People loved the idea, and I realized I had found a way to turn my passion for creating beautiful, delicious charcuterie boards into a full-fledged business. I’m incredibly grateful that the pandemic allowed me to pause, reflect, and find something that truly ignited my passion. What started as a simple hobby during uncertain times has turned into a successful business, and I couldn’t be more excited about the journey ahead.

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?
My journey in starting my charcuterie business has definitely not been a smooth road, but it’s been incredibly rewarding. In the beginning, I had no idea what I was doing — I didn’t know how to price my boards, how to handle logistics, or even if people would be interested. Starting a business during the pandemic presented its own set of unique challenges, especially when things were so uncertain, and many of my initial plans were put on hold due to lockdowns.
One of the biggest struggles was learning how to juggle everything – from creating beautiful boards to managing social media to figuring out how to run a business on my own. There were many trial-and-error moments, and I had to learn everything from scratch. But each struggle taught me something new, and over time, l’ve developed a deeper understanding of the business and what my customers love.
While the road has had its bumps, I wouldn’t change a thing. Each challenge has shaped me and my business into what it is today, and I’m proud of how far l’ve come.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
My business specializes in creating custom, beautifully designed charcuterie boards and grazing tables for every occasion. Whether it’s for a casual gathering, a wedding, or corporate event, I focus on providing my clients with not just delicious food, but an experience. Each board is thoughtfully curated, using high-quality, fresh ingredients that cater to various dietary preferences. I’m passionate about making each arrangement visually stunning and a conversation starter.
What sets me apart is my personal touch. From the beginning, l’ve treated my charcuterie boards as more than just a meal — they’re an art form. I take pride in customizing each board to reflect the unique tastes and preferences of my clients, incorporating everything from artisanal cheeses to locally sourced fruits and meats. My commitment to quality, creativity, and attention to detail is what makes my boards stand out. I’m also known for my ability to create boards that cater to diverse tastes, whether it’s vegan, gluten-free, or a more traditional approach. People love that I can accommodate different dietary needs without sacrificing flavor or visual appeal.

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5-10 years, I see the charcuterie industry continuing to grow, especially as people look for more creative and personalized food experiences. As the trend of grazing tables and charcuterie boards gains more popularity, I expect to see even more demand for customization, with a focus on catering to diverse dietary needs like vegan, gluten-free, and allergy-friendly options. There will also likely be a greater emphasis on local, sustainable, and artisanal products as consumers become more conscious about where their food comes from. Another big shift I see is the integration of charcuterie into more events, from weddings and corporate gatherings to intimate celebrations and casual parties. I think people will continue to embrace charcuterie not just as a snack but as a key part of the event experience, with unique and interactive boards becoming a central focal point for guests to enjoy. As for trends, I believe we’ll see more creative and interactive elements in charcuterie offerings— think build-your-own boards, themed grazing tables, and immersive, Instagram-worthy presentations. The possibilities are endless as the industry continues to evolve.
On a personal note, I’m beyond excited to share that l have a huge announcement coming this year! There are some exciting things in the works for my business, and I can’t wait to share what’s next. Stay tuned for what’s to come!

Contact Info:

• Instagram: https://www.instagram.com/trayofjoy?igsh=NTc4MTIwNjQ2YQ==

Image Credits
Monica Franco Photo https://www.instagram.com/monicafrancophoto?igsh=NTc4MTIwNjQ2YQ==