We were lucky to catch up with Gissel Guzman recently and have shared our conversation below.

Hi Gissel, thanks for joining us today. Before we get into specifics, let’s talk about success more generally. What do you think it takes to be successful?

People always tell me “you’re so lucky”, but forget I have put in many long hours, sweat, tears, and work to get to where I am. As uncomplicated as it sounds to wake up and run a small business, it isn’t for the faint of heart. In the beginning you will have to make sacrifices. You sometimes run on absolutely no sleep and the adrenaline keeps you going. To run a business, you must give it your all, especially when things get tough. I always used to beat myself up when I didn’t sell out, now I realize that I am way closer to the finish line than I am to the start. It is not a race everyone will elevate at their own pace. If I can give any advise I would say that even if you don’t always sell out remember that even if not everyone loves your product at least one out of the five people will. That one customer will become a loyal one and continue to refer you to others. For me it has been rewarding to see my growth and the greatest part is that this is only the beginning.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I started this journey in 2018 because my mom has two types of cancer, and her diets were very restrictive. I wanted her to see it wasn’t hard to live without meat. She didn’t believe it was possible. I made it a point to prove her wrong. I have always had a passion for cooking. Even at a young age, it’s always come easy to me, almost like a sixth sense. When I became vegan, I had no clue what I was doing; it was extremely challenging for me since I wasn’t educated on veganism. It took so many failed attempts to replicate dishes I grew up with! Finally, I could create the perfect recipes we all seemed to love and enjoy. One of the many things I learned along the way was that there is nine major allergens. I think that’s what sets my business apart is that I have something for everybody with or without allergen. My wife has many allergies so she pushed me to expand my recipes for those like her who want to enjoy vegan food but are unable to due to products that are used to make the food.

Can you share a story from your journey that illustrates your resilience?

I’m a first-generation immigrant in the US. Despite years of uncertainty and fighting for stability, I’m grateful to my mom for her sacrifices which taught me how to fight for my dreams stubbornly. Hardship is inevitable when you’re going against the grain, pursuing a life of creative autonomy, and making that your livelihood. There was many times I doubted myself due to not having the support from my family I so desperately wanted. I realized on this journey that the people you want to support you the most probably won’t but that amount of support you will get from strangers is going to be overwhelming in the best way possible. Although in the beginning I was afraid of failure I realized that even when I was failing I was still winning. I have overcame so many different things one of them being fear. I know that’s probably a strange thing to read. I grew up constantly being told “be careful doing this, are you sure you want to do that?” Instead of trusting my gut instinct I was always needing reassurance from someone else. I bit the bullet quit my 9-5 to pursue my dream of being a chef. I am always so humbled by the amount of love and support I always get from my community. I am thankful I over came my fears.

Any advice for growing your clientele? What’s been most effective for you?

The most effective strategy for me to grow clientele has been word of mouth and self advertisement. I tend to self advertise or speak about my business any time I get an opportunity. Anytime someone asks what I do I explain I am a vegan chef. Once they hear I am a vegan chef they always have questions. I show them my Instagram so they have a visual of what my food looks like, after that they usually follow me. The people who follow me always come try my food and they spread the word. I always mention that I have always believed that first impressions can either make or break you, this is why my priority is quality you can taste

Contact Info:

• Instagram: @Nopalinda_
• Other: Email: [email protected]

Image Credits
Burrito Picture: Nicole Renae Shrimp Tacos: Hannah Hernandez Birriaquiles: Hannah Hernandez Fish Tacos: Xochitl Garcia Seafood Boil: Hannah Hernandez Picture of Me: Cal Orellana