Alright – so today we’ve got the honor of introducing you to Amber Coleman. We think you’ll enjoy our conversation, we’ve shared it below.
Amber, appreciate you joining us today. What’s the backstory behind how you came up with the idea for your business?
Straight out of high school to community college I was not sure what I wanted to do in life. I was working on my associate degree and the consulars were asking me to pick a program for my career. I was partying, not caring about a “future” and wasting my time taking random classes. I ended up pregnant with my son. So, after I got my associate degree, my good friend Tecora was seeing what I was doing and asked me “What would you do every day for free? You have to get your life together.” I sat there and thought I absolutely love to cook for people. I like to make people happy through food. There I knew I had to become a chef! I was nervous I grew up with a Pakistani father and a Portuguese mother where food was our life. My mom was always cooking, and I was right beside her helping and learning every chance I could. When my son was about six months old, I went to night school at The Art Institute of Houston and graduated the program early. It was long hard days and a lot of help from my family to get through college. But I succeed and I am so grateful to be able to have my own business of Faithful Foods. I work as much as I want, and I get to put smiles on people’s faces.
Amber, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I am a private chef. I have been doing meal preps for families and individuals. Many people like to hire me to cook certain dishes and take the headache off of them for parties or gatherings. I also started charcuterie boards when the pandemic started. Honestly, we had a little get together for my son’s birthday and I made a board, and my friends loved it so much and we all know the power of social media took off and Amber’s Boards was created! I truly enjoy my boards; each is unique to the party or gathering.
Can you tell us about a time you’ve had to pivot?
When the pandemic hit my private chef gigs came to a cease. No one wanted meal preps, you couldn’t go anywhere to cook for anyone and definitely not in someone else’s house. I started my boards business and would record me making the boards with masks and gloves to make my clients feel comfortable. It started with small orders and eventually grew to me doing 6-foot table boards.
How’d you meet your business partner?
My business partner is my wonderful Husband. He has no official culinary experience, but he has come a long way. When I met him at nineteen years old, he only ate his mom’s cooking. He would never eat anything different than what he was used to. I grew up different, so I was always eager to try new foods. Throughout the years slowly he would taste the different things I’d make and fifteen years later, he has become my sous chef, my right hand, my everything. Any event I booked he is there doing whatever I need him to do. Our four kids will be next. They are learning about the business and love telling all their friends about food and cooking.
Contact Info:
Image Credits
Photographer : Nina Banks (IG nibanks_ )