We caught up with the brilliant and insightful Alma Fernanda Regalado a few weeks ago and have shared our conversation below.
Alma Fernanda, appreciate you joining us today. It’s always helpful to hear about times when someone’s had to take a risk – how did they think through the decision, why did they take the risk, and what ended up happening. We’d love to hear about a risk you’ve taken.
The biggest risk I’ve taken by far is changing my business model and going 100% online. Prior to march 2020, my business consisted of in person cooking classes. I had a minimum of one per day and was basically fully booked. Everything was going great and I LOVED every minute of it. Come march 2020 and with it tons of uncertainty and no chance of having in person events, especially not food related ones.
I took a leap of faith and changed my business model. I went 100% online and started zoom cooking classes every Thursday not knowing anything about the online world. I didn’t know what to expect, to be honest my hopes were really low, but I remained consistent every week giving it my all. Today my online cooking class business is thriving. I’ve created an amazing community who supports me and is truly excited about every workshop. I don’t know if my business would’ve survived if I hadn’t taken this risk. I am forever grateful for the support and love from my online community.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
Cooking and food in general has always been my passion. The kitchen is where I thrive and where I feel most like myself. I started working as a private chef my first semester at Le Cordon Bleu Mexico City. It started as a summer job and turned into a full time thing once I graduated.
Almost at the same time, I started teaching cooking classes where I would teach 4-5 recipes. I am a people person. I love to talk and know about people’s lives. Doing that and cooking at the same time is a dream come true. I help people find their inner cook. I help them realize that cooking can be done by everyone, that the kitchen is not a scary place and that good food can be eaten at home and made by you.
Today I have a food business that includes many services. Online cooking classes, in person cooking clases, caterings, consulting, content creator and pretty much anything and everything that has to do with food.
Any insights you can share with us about how you built up your social media presence?
I started slowly sharing pictures of the food I would cook as a private chef. I figured social media would be my catalog where clients could see dishes I made. As people began to show interest, I started sharing more and more. First step by step videos and then more about my life.
I would say my number one advice would be consistency and authenticity. Always stay on a path that feels authentic to you. Authentic to your way of thinking, your culture, and what you like. People who like you will stay and they will become loyal supporters.
For you, what’s the most rewarding aspect of being a creative?
For me the most rewarding aspect of my job is seeing people’s happiness when they realize they can make amazing things in the kitchen. That smirk or face they make when they try their own creations is priceless. They feel empowered and that makes every sacrifice worth it.
Contact Info:
- Website: chefalmafernanda.com
- Instagram: @chefalmafernanda
- Facebook: @chefalmafernanda
Image Credits
Photography: Ivanna Bañales