Alright – so today we’ve got the honor of introducing you to Nadia Dennison. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Nadia thanks for taking the time to share your stories and insights with us today. If you could go back in time do you wish you had started your business sooner or later

I’ve been cooking since the tender age of 10. I’ve always dreamed of being a chef with my own businesses. I believe my business started at the perfect time. When I was much younger, I would have my friends come over and I would make dinner and bake cakes and so on.. Then I moved here to Los Angeles over 20 years ago and I would cook for my friends here. I remember catering for a club of people in Agoura Hills, CA and it was for 125 people. They had a Mardi Gras themed event on the lake. It was so nice. I did all the cooking by myself. I was tired but, I loved every minute of it. Not long after that, I did an event for an administrator of UCLA at her home as well. To be honest, I don’t even remember how they got my information. When it comes to God, everything has a perfect time. While working at Cedars Sinai Medical Center, I wanted to pursue my passion for culinary. If it was up to me, I would have started earlier, but again it wasn’t up to me, God’s timing is impeccable.

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?

I’ve been cooking over 30 years. I have a passion for food. The name Yamba Queen came from my mom, Mrs Jannis Ballard Dennison, who was crowned Queen Yamba in 1952 in Opelousas, Louisiana of St. Landry Parish which is the soul of Creole/Cajun food. We provide elite customer service. We’re known for extreme professionalism and quality and quantity. We go above and beyond for our customers.
When getting a call from a potential client, I ask the budget, and what kinda service am I providing and the type of food that’s needing to be prepared.

So far, That’s why I pride myself on being kind to people; I’ve taught my children that as well. Treat the CEO and the custodian the same way. This industry isn’t easy nor is it for the weak. When I’m doing an event,i t’s like a showtime feeling in a sense. I feel like my customers always come first. And they will always get my very best. I will never give them nothing I wouldn’t eat

Where do you think you get most of your clients from?

The best source of new clients for me is, word of mouth. That’s why I pride on being kind to people. You don’t know who people are. I’ve taught my children that. Treat the CEO and the custodian the same way.

Any insights you can share with us about how you built up your social media presence?

I’ve built my audience on word of mouth. Most of my clients derive from somebody that’s knows somebody. I would say, take pics of your food, be kind, be patient.

Contact Info:

• Website: yambaqueencreolecu.wixsite.com/mysite
• Instagram: www.instagram.com/yambaqueencreolecuisine
• Facebook: www.facebook.com/yambaqueencreolecuisine

Image Credits
Nadia Dennison