We recently connected with Martha Garcia and have shared our conversation below.

Martha, thanks for joining us, excited to have you contributing your stories and insights. Let’s talk legacy – what sort of legacy do you hope to build?

I have been labeled my entire life as the underdog who doesn’t believe she is. My path to the present has been a slow and hard one to walk. As an immigrant and a woman of Mexican origins, the road to becoming a chef has been full of glory and defeat. It is because of this, I have been able to find my true calling in this world. As my business, Zoma Culinary moves into a new direction of holistic nutrition, my hope is to make a difference in the lives of those who need an alternative approach to “regular” nutrition and food and those who are disadvantaged due to the lack of resources. I strongly believe food is a human right and that holistic and proper nutrition will provide an advantage for racial groups that live in inequality. Food rescue helps feed the disadvantaged and sustainable agriculture  and aquaculture can help diminish global warming ,etc .

I always knew that my path was not only about learning cooking techniques or becoming a Chef. It has been forged in the strong believe in sustainability, utilizing local ingredients, consuming as locally as possible, etc. My journey has been eye opening.

Currently,  at Zoma Culinary  we render  Personal Chef Services and Catering as a Holistic Chef .I am also  part of  two non profits , I am a nutrition and culinary instructor for after school programs. Also, The Director of Culinary Operationson another non profit , where we rescue food and feed the disadvantaged. Both are a passion of mine. Thus, after recognizing the need for better nutrition and food systems, Zoma is moving in that direction.  My prerogative isn’t financial, rather, it’s about fulfilling my dream where I can make an impact in the life of future generations through the changing of our food systems.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I am the proud founder of Zoma Culinary. As a chef you always dream of becoming a Michelin or James Beard recipient. That was my goal at some point  in my career, but life has taken me in a differ walk of life. I was 19 when I came to this country alone, I did not speak English and I left the most valuable people in my life behind, My Mother and siblings. So, I never imagined that I was going to become a Chef, but I did. My journey started in Washington DC while working as a Server for very well-known Chef, I felt in love with the chaos, the organization, creativity and the love for the craft displayed by everyone who step in that
kitchen.

It took a few years for me to make the transition from front to back but when I did, I knew I had found something I loved …Food. My career took me to
different cities in the US until I made it to Austin, where I founded Zoma Culinary. This business started out of necessity during the Pandemic where I lost my job. The first year, I had a stand at the Farmers Market while working full time 60 plus hours a week, the second year I had to close it and retake a job and in the third year, I revived Zoma after I was done with the negative environment and grueling hours in the service industry.

Zoma has transformed into a business that honors and offers services that enhance healthy eating in a holistic manner. We personalized menus for weekly family meals, private events, and catering. What makes Zoma different from other business is that I am constantly emerging in new information while taking
courses that aid me to not only cook food that tasted great and looks amazing but food that nourishes the body.

My cousin was diagnosed with Pancreatic Cancer last year. Fortunately, he is in remission now. I flew to Florida to change his eating habits and teach him how to cook consciously, this brought me to change the approach at Zoma, I knew that what I wanted to do was to help people with similar situations.

My food is fun, elegant, playful yet conscious of my client’s dietary needs and seasonality. I’m proud that now I can offer food that nourishes not just the body but also the mind.

“Tell me what you eat, and I will tell you who you are”

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

I have been very close to giving up as I have not had the right networks in place. In fact, last summer , there was a point where I thought about mother’s death brought me into a space where my last resource was to reinvent myself. Thus, I did so by leaving DC and making my journey to Alaska, then Mexico, and finally Austin. My experience in Alaska changed my life for the better. It has not bee  n an easy road, however; it’s been a rewarding one filled with emotional, physical and spiritual healing. I went from working 60 plus hours a week withstanding emotional abuse, to having time for my personal needs, hobbies, studies, and time to work on Zoma Culinary.

I also work for two nonprofits; both of which afford the unique position of making a distinct difference in peoples’ lives who need a helping hand. This has changed not just my life, but my career and my path. Now, I find myself building on a structure of holistic nutrition through my personal chef services and catering; while first and foremost trying my best to contribute to the healthy growth of those who need it most. There is still so much to do; to work towards a business that allows me to utilize my passion and gifts while contributing to the betterment of my community.

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

Contact Info:

• Website: zomaculinary.com
• Instagram: @zomaculinary.com
• Linkedin: https://www.linkedin.com/in/martha-garcia-441175101/