We recently connected with Mercedes Tiggs and have shared our conversation below.
Mercedes, looking forward to hearing all of your stories today. We’d love to hear the backstory of how you established your own practice.
Once upon a time, I embarked on starting my private therapy practice specializing in Culinary Therapy. This endeavor was born out of a deep passion for cooking and mental health, and I strongly desired to combine these two interests to help others. Here’s a glimpse into the early days of my journey, including the main steps I took, key challenges I encountered, and some valuable advice for aspiring professionals considering a similar path.
The idea for my Culinary Therapy practice came from a blend of personal experiences and a genuine interest in the therapeutic power of food. This unique combination of skills and interests led me to explore the concept of using food and cooking to promote emotional well-being. The concept of culinary therapy was given to me years before I became licensed and opened a private practice. I was volunteering for an agency, frustrated with accumulating hours, and was ready to give up. I remember looking up at the sky and asking God what he wanted from me and my purpose in pursuing licensure. Two seconds later, the Holy Spirit responded, “Culinary Therapy”. I replied, “I don’t know what that is, but I will submit to your will. Eight16 Culinary Therapy was born during the pandemic two and a half years later. I would try new weekly recipes with pantry items to keep busy during lockdown. It was therapeutic and something I looked forward to weekly. I began incorporating mindfulness into my daily activities and in the kitchen. If something like this worked for me and increased my mood, it could do the same for others.
Key Steps I Took:
Market Research: Understanding the market was crucial. I researched extensively to identify the demand for such a service, the target audience, and the competition. This involved speaking with potential clients, therapists, and other professionals in the field. Having a specialization that sets you apart from other practices or therapists is essential.
Business Planning: I developed a detailed business plan, which included a mission statement, financial projections, and a marketing strategy. This plan served as a roadmap for my practice. I utilized San Diego’s Small Development Center network for business advising and was paired with an advisor who was instrumental in starting the process.
Building a Network: Establishing professional connections with therapists and potential clients was crucial. Building a network of referrals and collaborators helped me gain credibility and clients.
Marketing and Branding: I created a brand identity for my practice and developed an online presence through a soft live launch, website, and social media. I also used content marketing to educate potential clients about the benefits of Culinary Therapy. I participated in the Small Business Development Center marketing and business financial boot camp courses for additional support.
Key Challenges:
Funding: Like many startups, securing the necessary funding for equipment and marketing was a significant challenge. I had to explore options like loans, grants, and personal savings.
Regulations: Navigating the complex regulations related to food handling and telehealth therapy services was a constant challenge. Staying compliant was a priority.
Building a Client Base: In the beginning, attracting clients was demanding. No one was familiar with such a concept, and getting buy-in was necessary. It required patience and persistence. Word-of-mouth referrals, community building with organizations establishing partnerships, and marketing efforts helped overcome this challenge.
Time Management: Balancing the cooking sessions, learning Zoom, adapting to a global pandemic, therapy appointments, and administrative tasks was sometimes overwhelming. Efficient time management and delegation were essential.
Advice for Young Professionals:
Education and Training: Invest in the necessary education and training to build your skills and knowledge. This will give you the confidence to provide high-quality services.
Market Research: Understand your target audience and competition. Tailor your services to meet the needs of your potential clients.
Networking: Building a solid network of professionals and potential clients is vital. Collaborate with others in related fields to expand your reach.
Marketing and Branding: Develop a strong brand identity and online presence. Consistently market your services through content that educates and informs.
Patience and Persistence: Starting your therapy practice takes time. Be patient and persistent in the face of challenges and setbacks.
Learn from Experience: If I could return, I would have focused more on effective time management strategies. Learning from experience is valuable, but seeking advice from experienced entrepreneurs in your field is also beneficial.
Starting a Culinary Therapy Private Practice can be rewarding and transformative. With dedication, a solid plan, and a willingness to learn from your experiences, you can create a thriving business that helps people improve their mental and emotional well-being through the power of food.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
Mercedes Tiggs is an educator, professor, consultant, and Licensed Clinical Social Worker(LCSW). Mercedes received her Bachelor of Science in Criminal Justice from San Diego State and Master of Social Work with a concentration in Community Organizing, Planning, and Administration from the University of Southern California. Mercedes has provided academic services in the
education sector since 2016. Previously, Mercedes spent 5 ½ years in nonprofit, advocating,
mentoring, and providing therapeutic services to marginalized youth. Mercedes has worked with
clients of different ages, ethnic backgrounds, sexual orientations, and religious and socioeconomic
backgrounds. She utilizes a multidimensional approach to therapy, exploring each individual’s
biological, psychological, social, physical, and spiritual needs. As an interactive, family-systems
therapist, she desires to come alongside others to assist them in healing from trauma, building
self-worth, improving communication in their relationships, and reaching their goals.
In 2020, she founded and launched Eight16 Culinary Therapy, a holistic therapy program that offers
individual, family, couple, and group therapy sessions while cooking a therapeutic meal in he
kitchen. Eight 16 Culinary therapy practice is driven by the passion for transforming lives and
building healthier, more mindful communities. Through the fusion of cooking, mindfulness, and
holistic healing, Eight16 strives to guide individuals on self-discovery, nourishment, and
empowerment, fostering a deeper understanding of the interconnectedness between food, well- being,
and the world around us.
As a former foster youth, Mercedes has over ten years of experience advocating and mentoring
current foster youth in K-12 through collegiate settings and within targeted communities. Her
passion and commitment to community service and social justice spread beyond her career and personal
life. Mercedes enjoys participating in social justice activities, cooking, trying new recipes,
traveling, watching documentaries, community service, listening to music, spending
time with family and friends, reading, and playing fetch at the dog park with her labradoodle, Sir
Bo. Furthermore, as a proud Delta Sigma Theta Sorority, Inc., San Diego Alumnae Chapter member,
Mercedes continues to impact others while serving those most in need.
What’s been the most effective strategy for growing your clientele?
Like any other business, growing a clientele for my private Culinary Therapy practice involves a combination of strategies. The three practical approaches I’ve found impactful for attracting and retaining clients and building relationships are referrals, collaborations and partnerships, and community engagement.
Referrals and Word of Mouth: Encouraging your current clients to refer friends and family to your practice can be one of the most powerful ways to grow your client base. Satisfied clients often become your best advocates, and personal recommendations are highly trusted.
Collaborations and Partnerships: Building relationships with other healthcare professionals, such as therapists, doctors, nutritionists, and holistic practitioners, can lead to a steady stream of referrals. Collaborate with them and provide them with information about the benefits of Culinary Therapy.
Community Engagement: Participate in local events, workshops, and health fairs. Offering cooking demonstrations or presentations about the benefits of Culinary Therapy can help you connect with your local community and generate interest.
What’s a lesson you had to unlearn and what’s the backstory?
Imposter syndrome is a common challenge for many professionals, and I, too, have faced it during the early days of my career and starting a private practice. One significant lesson I had to unlearn was the belief that I needed to be a perfect expert in every aspect of my field to be a valuable practitioner.
The Backstory:
When I first started my practice, I felt immense pressure to be an expert in every aspect of Culinary Therapy, from culinary skills to the psychology behind it. I was obsessed with people understanding the concept. This self-imposed expectation caused me to constantly doubt my abilities and question if the specialization would impact the mental health field. I also feared that others would discover that I didn’t know everything.
The Unlearning Process:
Over time, I realized that this mindset was counterproductive and detrimental to my confidence and potential clients’ well-being. I had to unlearn the idea that perfection was a prerequisite for helping others effectively. Here’s how I addressed this challenge:
Accepting Imperfection: I began to understand that no one is perfect, and it’s okay to have areas where I’m still learning and growing. I accepted that I could be a valuable practitioner while continually improving my skills and knowledge.
Focusing on Strengths: I identified my unique strengths and the specific aspects of Culinary Therapy where I excelled. Instead of being a jack-of-all-trades, I concentrated on these strengths and built my practice around them.
Seeking Support and Learning: I actively sought learning and professional development opportunities. Whether taking culinary courses or attending workshops on mental health, I embraced opportunities to expand my knowledge and skills.
Embracing Feedback: I encouraged open communication with my clients and peers. Feedback became an invaluable source of growth. It allowed me to refine my approach and better understand the needs of my clients.
Connecting with Others: I found that sharing experiences and challenges with colleagues in my field helped alleviate feelings of imposter syndrome. Many of them had faced similar struggles and offered valuable support and advice.
Positive Self-Talk: I consciously worked on changing my inner dialogue. Instead of focusing on my perceived shortcomings, I reminded myself of my accomplishments and the positive impact I was making in the lives of my clients.
Unlearning the idea of needing to be a perfect expert allowed me to shift my perspective from imposter syndrome to a growth mindset. I now understand that being an effective practitioner doesn’t mean knowing everything; it means being committed to continuous learning and providing genuine support to those I serve. Imposter syndrome may still rear its head occasionally, but I’ve developed healthier coping mechanisms to overcome it and continue to thrive in my Culinary Therapy Practice.
Contact Info:
- Website: eight16culinary.com
- Instagram: Eight16 Culinary Therapy
- Facebook: Eight16 Culinary Therapy
- Linkedin: Mercedes Tiggs