We’re excited to introduce you to the always interesting and insightful Erika Mayol. We hope you’ll enjoy our conversation with Erika below.

Erika, appreciate you joining us today. Can you talk to us about a risk you’ve taken – walk us through the story?

I have taken a risk in building my cooking school. It was an idea that came to me by chance, and I went with it. Originally, I was planning on opening a bakery. I decided to open a cooking school instead. For over 2 years I purchased tools and equipment to build my school. I never had an idea of when or where it was going to happen. I kept packing and boxing up more equipment in my basement sometimes wondering what I was doing with all this stuff. I came upon a place within my budget, and a space close to home. It was the right fit for me and my family. The opportunity knocked on my door. I wasn’t anywhere near ready to answer the door, but I did anyway. Then I panicked and cried for weeks wondering why I thought this was a good idea. Now that I’m here, I’m so glad I did. It’s still hard and still feels like a risk, but I’m here. My school is open. I have students. I’m working. I’m hustlin’. I’m continuing forward with all the risks.

Erika, 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?

After culinary school I’ve been able to work with great chefs, organizations and clients who have kept me informed, on my toes, educated and humble. I got into pastry specifically because no one in my family baked. As a kid who loved sweets, I wanted to know more and more about it. I remember watching Jacque Pepin and Julia Child on PBS as a teen. My passion grew from there. I’m most proud of my chocolate chip cookie recipe. I worked on it for a year. Perfecting it. I know it’s an amazing cookie. I would love to share my recipes, food knowledge and passion with all of my students. I want them to be walk out of class with the confidence to be able to do it again at home. Proud that they were able to make what they’ve cooked and enjoy it.

Let’s talk about resilience next – do you have a story you can share with us?

In the first few weeks of opening my cooking school all I could do was overthink and cry. There was even a week where I didn’t eat at all. And I never thought that possible. But I found myself, my own stomach in such knots, that I literally didn’t need to eat. Imagine a chef, not wanting to be around food. But I was able to pray, meditate, talk to real supporters, because this kind of stress make you realize who really backs you and who doesn’t. I had to make myself wake up, push myself, convince myself that I and this new business was worth it.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

Not everyone is going to help. And the people you thought would aren’t. And sometimes strangers are your biggest cheerleaders. I had a go fund me campaign and a friend reached out to me about it. Instead the call was about him wanting to invest as a silent partner. Basically, I would do all the work and he’s give me some money and make a profit off my work and dream. I had to close that door. Funny thing is, he never donated to my go fund me, and I have spoken to him since. Some friends who I thought were close to me aren’t any more. Other friends have really helped me shine. These friends are proud of me. Have listened to all my stories, good and bad. My complaints and constant business talk. It’s hard to let go of some people. Especially, when you thought they would be the ones who stick around.

Contact Info:

• Website: chopcookcake.com
• Instagram: chopcookcake
• Facebook: chopcookcake
• Yelp: chopcookcake