We recently connected with Lauren Grier and have shared our conversation below.

Lauren , thanks for taking the time to share your stories with us today One of the toughest things about entrepreneurship is that there is almost always unexpected problems that come up – problems that you often can’t read about in advance, can’t prepare for, etc. Have you had such and experience and if so, can you tell us the story of one of those unexpected problems you’ve encountered?

The biggest problem that was unexpected were dealing with setbacks.
I’ve submitted business proposals and been given the Heisman more times than I care to share. I’ve had my food photography described as “too intense” for large ad campaigns. I’ve auditioned for TV network shows only to be told I need to be louder. Setbacks are a b$tch. As someone that has been an entrepreneur for over a decade, my secret for surviving setbacks was finally realizing that I wouldn’t always be successful.

Sounds a little counterintuitive, but let me explain. I know that I can’t win every battle. Spoiler alert….life isn’t linear. The goal for me as an entrepreneur is to stay in the game. For example, my food photography continues to be my highest form of ROI in my business. Was I upset I didn’t get the ad campaign? Sure. Even though I didn’t win the battle, I was still able to stay in the game doing what I love, which is creating beautiful food.

Knowing that I won’t always be successful has given me a solid mental foundation that has helped me be patient, not get burned out, and stay agile when those setbacks require me to pivot.

Lauren , 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?

The Curious Plate is a reflection of my life lessons learned. The collection of tasty recipes, adventurous travel experiences, and entrepreneurial triumphs is meant to FEED YOUR CURIOSITY and inspire you daily to be bold, empowering, and a lot curious.

I started in the blogging business over 12 years ago after I lost my job in the financial market crash. I was a newlywed at the time and didn’t know how to cook so in between job interviews I watched the Food Network and basically started to teach myself how to boil water and saute vegetables. This was around the same time that food blogging was coming to the forefront and I figured if I can teach myself how to cook, maybe I could teach others. And so began my food blogging journey. I eventually left my corporate job in 2016 to write my first cookbook, Modern Comfort Cooking. From there I’ve worked with many high profile clients creating recipes as well as tourism boards from around the world. It’s incredible industry that demands a lot, but I could picture myself in any other job!

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

Communication. Sounds so simple, right? One of the biggest lessons I learned early on is to answer questions early and often that your client hasn’t even though of. Being proactive, listening, asking for clarification, and being honest will keep clients knocking at your door.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Consistency. Knowing that I will show up every day to provide content sets the stage for trust. Once people get to know you and like you then that turns into a relationship of trust which verifies your reputation in any industry.

Contact Info:

• Website: www.thecuriousplate.com
• Instagram: thecurious_plate
• Facebook: thecuriousplate
• Twitter: thecuriousplate

Image Credits
Lauren Grier – The Curious Plate