We were lucky to catch up with Dasara Strange recently and have shared our conversation below.
Hi Dasara, thanks for joining us today. So, naming is such a challenge. How did you come up with the name of your brand?
My company is Strangemade and it’s named after me and my family. My last name is Strange and most of my life I don’t use it. I’m school I would just write Dasara Corrin and that’s it! Corrin is my middle name but I used it as a last name because I hated Strange. I would hear so many annoying jokes and have to explain that I want just saying my last name was weird lol. I went through that phase for awhile but now I’m proud of my name. It’s apart of who I am, it’s my family’s legacy. I am made Strange. I do my best to live up to my name which is my brand. I don’t intend on being like anyone else. I prefer to be Strange. Like me, my business and food is Self made, homemade and Strangemade :)
Dasara, 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?
When I was about 8 years old, my mom gave me my first apron and chef hat. That’s when I began my love for cooking. Emril was my Ultimate favorite to watch on tv because he was so animated. I would attempt to make the meals he made but we did not have the same ingredients. This is where I gained my creativity in the kitchen. I would do my best to keep up with whatever he was making. Around the age 12 I was able to see him live at a culinary college. That made me more egar to learn. I went to culinary school while in high school. It was a 2 year program and I took in as much as I could. I started working at Maple Tree Deli in my hometown, Long Island, NY. Not only was it a deli but it was a bbq place that catered any kind of event. The owner, Kevin Judge took me under his wing and taught me whatever he could. From there I moved to ATL, GA where I matriculated through Clark Atlanta University. Atlanta has a complete different cooking scene than NY so it was an adjustment. Eventually I began doing more research and changing the way I ate. I eventually stopped eating meat and focusing on new recipes that were yummy, nostalgic and healthy. That’s what stood me apart. I am able to build flavors and provide healthier meals that remind you of your cold hood. When I started meal prepping, most of my clients had health issues and I wanted to make sure I provided the right meals per their lifestyle. I would consult with nutritionist and even took courses to gain more information so I could make sure I was providing what they need.
Can you tell us about a time you’ve had to pivot?
At the beginning of the year I had to close my restaurant after only being open for 6 months. The owner of the space and I were not on the same page so that was the end of that chapter. However, a new chapter begun! I decided to focus more on my pastries and that took off. I currently outsource my pastries for a few companies. Also my catering and cooking classes picked up like never before. Now my business mainly vegan pastries and catering said is doing better than ever!
What’s been the most effective strategy for growing your clientele?
Being Authentically me! My favorite motivational speaker said “people like to do business with someone they know and trust” -Les Brown
The more personable I am the more comfortable people are with me. I gained clients from just having conversations with people. They never tried my food or even knew what I did but they enjoyed our conversation. I had people tell me that they decided to go with me because of my energy. My goal is to always provide the best customer service because that’s what I would want. When you do that, people are happy to book with you again and tell others to book with you. My biggest bookings came from word of mouth and referrals.
Contact Info:
- Website: Www.strangemade.net
- Instagram: _strangemade