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

Maria, thanks for joining us, excited to have you contributing your stories and insights. Looking back, what’s an important lesson you learned at a prior job?

When I was promoted to a Sous Chef, I had greater responsibilities that included managing my team on a daily basis. Switching from being a cook to a managerial position was a great learning experience. Being a young, female manager in a male dominated industry, came with its own set of challenges. Initially, some of my team members did not respect me or followed my instructions. Moving forward, I wanted to help and also learn from them so that we can both work towards our goals. I believe setting a good example to my team and also hearing them when they are in need is the balance that being a manager should be. Communication is key and without it, the kitchen would not run as smoothly.

Maria, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My name is Chef Maria Claudine and I own a local business in the DC, MD, VA area called Dine With Claudine! We specialize in the finest Filipino cuisine and baked goods with a modern twist. That includes fried lumpia, mini cakes, crinkle cookies, ube pie and so much more!

I have worked in the restaurant/catering business for over 10+ years. Growing up in a Filipino household, we always had parties with family and friends surrounded by great amounts of food. I loved that food connected us all and connected us to our roots. This gave me the passion to create food that makes people gather and have a wonderful time. I want to share the flavors and traditions of Filipino cuisine with others by using authentic ingredients and cooking methods. I want to create a gathering place for our Filipino community and a way to introduce others to our rich culture and cuisine. I take pride in my business and I’m passionate about sharing the flavors and tradition that we have to offer.

Have you ever had to pivot?

When I got promoted to Sous chef position, the pandemic hit. Not knowing what will happen to my career, I devised a plan to start selling my baked goods from home. Before, during my full time job, I would sell cookies to friends and family. It’s always been a passion of mine to bake. When I got laid off, I think it was my push to pursue my own business. That is when Dine With Claudine was born.

How did you build your audience on social media?

I love sharing photos and videos of food. When I started sharing the food that I actually made, it became clear that people loved to see it too. So I created a page for my business so I can start selling online and to a bigger audience. I think being authentic while showcasing your products is a good strategy to have. Behind the scenes and showing yourself in front of the camera helps your audience get to know you and be a part of the journey too.

Contact Info:

• Website: https://dinewithclaudine.square.site/
• Instagram: https://www.instagram.com/dinewithclaudine/
• Facebook: https://www.facebook.com/dinewithclaudine