We were lucky to catch up with Aly Pedersen recently and have shared our conversation below.

Aly, appreciate you joining us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

I started building my business in 2015, slowly but surely securing new clients while working with other catering companies along the way. In the fall before the pandemic I had made the decision to push forward and go solo with my business in the new year, and then the pandemic hit. The world was shut down, parties and events were shut down and so was launching my business… or so I thought. Thankfully the private chef side of my business was thriving. I started grocery shopping for my clients as well as delivering them their healthy weekly meals. During the downtime of quarantine I got to work rebranding my business. I put all my spare time and effort into preparing myself and my business for future success once the world opened up again. I had no idea how the future looked, when I would be able to work at the capacity I was used to but I pushed forward. I knew that if I could put my passion towards my goals that it was a recipe for success. I am so grateful for that much needed downtime. Although it was stressful and scary being in limbo for a couple years I am thrilled to be where I am now with my business and see a very bright future ahead.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

After I graduated from high school I wasn’t sure what I wanted to do, choosing a career path was overwhelming and that in turn made me feel apathetic towards college. A few years later a friend of mine suggested culinary school, I was always entertaining, having big dinner parties and cooking for friends. A skill I had learned from my Dad at a young age. His love of the kitchen and food inspired my own and I was always testing out new recipes. Culinary school was the natural next step, just not one that I had thought of as an option. On my first day of class I knew I had found my footing and that the kitchen was where I was meant to be, everything started to come naturally after that and I was on my path to success.

Post culinary school I started my cooking career working four jobs. I started at the bottom, mopping floors and doing dishes at my first job in a professional kitchen. I assisted cooking classes at my culinary school while still doing my dog grooming and dog walking jobs on the side to make ends meet. I worked my way up quickly. Within six months I was able to solely focus on my work in the kitchen, I soaked up every ounce of information I could from my mentors. My natural talent in the kitchen shined and I was fully immersed in becoming a chef. My love of cooking crafted a career path that I never dreamed was possible and it changed my life, giving me the power over my own future I didn’t know I had.

When I think of those early days it makes me incredibly proud of where I am today. I have a thriving small business that I built from the ground up. I overcame so many obstacles along the way but each was a learning experience. I worked incredibly hard to get to where I am. Catering is a beast, being a chef is a beast, it tests you time and time again but that is what creates growth. I grew professionally and personally and my passion only burns brighter today because of it.

My team and I create unique dining experiences in Southern California. Each and every client is valuable and important as they ensure our success as a company. We make sure to create an experience that is customized to our clients needs. We are especially good at creating dishes that are flavorful and fun but also fit a wide range of dietary restrictions and event styles. In southern California it’s key to cater to a range of clientele. Everything from the food and service to special touches is what makes us standout. We work closely with our clients and vendors to make every event a huge success no matter how small or large.

Our signature styled cheese and charcuterie tables are a showstopper and make every event elevated. No one does them quite like we do. I create each and every one with added elements of florals, edible flake or decor to match the theme of the event. They are truly a work of art.

We source our quality ingredients from farmers markets and artisan purveyors. We even have our own in house butcher who hand picks all of our proteins. We never compromise on quality as it directly affects flavor and we are here to spice it up.

How do you keep your team’s morale high?

I have always been described as a natural leader. I lead with trust established between myself and my team. I push my team to do great work by building them up with encouragement and support. I give credit where credit is due. Their achievements are my achievements and I want nothing more than to see them thrive. We are a family and treat each other with respect. We have an open dialogue and discuss menu ideas, how we can improve and problem solve together. Their opinions and their hard work is invaluable to me. My team rally’s behind me, they support me during the long hours prepping in the kitchen and carry that energy over to our on site events. It speaks volumes that they are so willing to take on new projects. I constantly get compliments about how personable and professional they are.They are always ready and willing to help me drive my business forward. Take care of your people and they will take care of you.

What do you think helped you build your reputation within your market?

My business is mainly built on referrals and word of mouth. I am personable and like to get to know people. That being said my clients enjoy working with me and I enjoy working with them. Helping someone to plan a milestone celebration or a fundraising gala is intimate. I get to know my clients, their friends and their families and by default their communities. Within those communities my client base is built.

Every detail of an event is important, not just the food. I take time to recommend other vendors or help my clients with a task even if it is unrelated to the food. The overall success of an event is dependent on multiple factors and we all have to work together to create that success. My willingness to jump in wherever needed speaks to my character and that is conveyed through my efforts. My clients and their guests recognize this from myself and my staff and that sets us apart within our market.

Contact Info:

• Website: www.theinspiredpalate.com
• Instagram: the_inspired_palate
• Facebook: https://www.facebook.com/theinspiredpalate?mibextid=LQQJ4d
• Yelp: Chef Aly-The Inspired Palate
• TikTok: @the_inspired_palate

Image Credits
Lyn Watanabe Photography