We recently connected with Cassandra Spence and have shared our conversation below.

Cassandra, looking forward to hearing all of your stories today. Can you talk to us about a risk you’ve taken – walk us through the story?

How this whole thing started. I had a friend at the Des Moines Social Club that told me I needed to come and teach cooking classes after I was at a low in my culinary career. I felt incapable of being in the industrial kitchen and didn’t think I was going to continue working in restaurants. He kept telling me to come check it out and I finally caved. There was a 70 person class being hosted by Meredith co. there was two other chefs hosting the class and I was assisting. It was pure organized chaos, and I loved it. This is what sparked my passion for cooking classes. I became the resident Chef at the DMSC and help other folks host classes and pop-ups. I did this for about 5 years before the Social Club closed their doors. It was heartbreaking, but i didn’t stop. Then Covid hit, I had a baby boy, and it was hard to imagine how I was going to start up again. I took a huge risk about 2 years ago and started my business plan and search for funding. I found my dream spot in Valley Junction and just opened in September of 2023.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Cassandra Spence, most people know me as Chef Cass.

I grew up in DSM with a very supportive and loving family. One of our favorite things to do is to try new recipes and search for unique flavors! At a very early age I had a love for tasting and cooking international foods, along with learning about the history and process of how different cuisines are created.

In 2006, I moved to New York City. I was a nanny that cooked for the families I worked for, and while I was there. I loved to scour the city for adventurous foods. I found Flushing, Queens was my favorite neighborhood to explore. Oodles of noodles and dumplings of all shapes and flavors!

I was playing with the idea of moving back home to DSM after being in NYC for 8 years, when a friend suggested I open a food truck! I loved that idea and enrolled at the Iowa Culinary Institute and moved back home to pursue my culinary dreams.

After graduating from the ICI and afew years of working in restaurants, a good friend of mine asked me to come teach a cooking class at the Des Moines Social Club. This was the beginning of my love for teaching. I like to interact with people and share the history of the foods we prepare. I became the resident chef at DMSC, where I not only taught, but organized culinary events, and mentored other culinary entrepreneurs. One of the many things I took away from DMSC is the importance of having a supportive team that was there to lift each other up by bouncing ideas off of each other, helping move past pain points in developing technical skills, and how best to navigate professional careers. I found that this social capital can generate opportunity for many.
But even with all that DMSC was able to provide, I noticed there was still a general lack of support for women and non-binary folks in the food industry.

In 2018, the doors to DSMC closed and I opened my own business DSM Culinary, LLC where I was then able to continue teaching my classes. The loss of the Social Club and the Culinary Loft was very heartbreaking for many. The space served as a nexus for mentorship for new culinarians, not in just teaching cooking classes, but industry mentorship with established chefs. The linkage has been broken and needs to be repaired quickly so the social capital brought together by the DMSC doesn’t break down completely.

This is where The Culinary Annex comes into play, the space I have found after searching for almost 2 years is located on 5th St in Valley Junction. I am very excited about joining this community which is full of creative spaces and local businesses.

The Culinary Annex is an industrial kitchen of modular design that can adapt to any event. The main focus of the space is to host interactive culinary classes for the public, to be a rental kitchen for other culinary creatives who do not have the capital yet to launch their own initiatives, and a platform for anything kitchen related.

With the experience I gained from the Des Moines Social Club and running my own business, I feel I can create a space to share and collaborate with other culinary artists. I feel very passionate about giving other women and non-binary folks a place to feel safe, valued, and supported. I strive for the idea that we are not competing with each other, but creating comradery and community.

What’s worked well for you in terms of a source for new clients?

Word of mouth is so important for small business owners.

Any thoughts, advice, or strategies you can share for fostering brand loyalty?

I still absolutely love to cook at home. I have an Instagram account that i post my favorite dishes on. People tend to love seeing what i make at home.

Contact Info:

• Website: https://www.dsmculinary.com/
• Instagram: @culinary_Annex
• Facebook: https://www.facebook.com/profile.php?id=61550672379709

Image Credits
Brittany Brooke Crow, Chef Cass