We recently connected with Nadine Park and have shared our conversation below.

Hi Nadine, thanks for joining us today. Can you tell us about an important lesson you learned while working at a prior job?

My tenure in the restaurant industry has been a whirlwind, a never-ending learning curve, and a constant reminder of the power of human connection. It’s not just about food; it’s about creating memories, fostering community, and sharing a slice of joy with every plate served. And that, I believe, is the most delicious reward of all. I started in the restaurant industry at 19 while going to college. I quickly climbed the ladder into management and managed restaurants for the past decade. It’s about numbers, budgets, payroll, marketing, and a million other details that dance in the background. I learned the language of finance, the art of negotiation, and the delicate balance between profit and passion. But even amidst spreadsheets and invoices, I never forgot the core – the food, the service, the experience we were crafting.
I’m grateful for my experience before opening my own business to take the lessons & skills I have learned and apply them to my business.
This is just the beginning of my story. The canvas is still bare, waiting for the next brushstroke, the next challenge, the next lesson. And as I step into the future, I carry with me the wisdom of the past, the scars and the triumphs, ready to write the next chapter in the symphony of the restaurant life.

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

I started in the food industry in my teens, I always had a passion for cooking as a child. So naturally I was drawn to the restaurant & hospitality industry. When I started my business in 2020 I was still working full time, I grew clientele, grew my social media. Then in 2022 I made a tough decision to quit my career and solely focus on my catering & personal chef business. After I put in my notice, I landed a high profile personal chef client for a NFL family. While being a personal chef, I still worked on meal preparation for other clients and catering as it came in. Today, we have sustained enough catering business to solely focus on catering and private chef for events.

My proud moments are every satisfied smile, every spontaneous burst of laughter, every “This is the best catering!” whispered over empty plates – those are the moments I live for. Seeing people connect, bond, and create shared memories over good food fills me with a joy that no algorithm can replicate.

My vision for potential clients to know is we’re not just caterers, we’re your partners in creating unforgettable experiences. We believe food is a powerful tool for storytelling, for bringing people together, and for making memories that last a lifetime. So, if you’re tired of the same old, same old, if you crave an event that will tantalize taste buds and tickle funny bones, come join us on the culinary adventure! We’ll whisk you away to a world where every bite is a story, and every gathering becomes a legend.

How did you build your audience on social media?

My journey to becoming @the.cooking.goddess on Instagram wasn’t some overnight viral sensation. It was a slow simmer, a gradual blend of passion, perseverance, and a dash of strategic spice. Here’s how I turned my kitchen adventures into a vibrant online business tool.

I prioritized stunning visuals. Using photographers. I invested in learning basic food photography techniques, and edited my pictures with a consistent, eye-catching style. Remember, people eat with their eyes first!

Engaging Captions: My captions weren’t just recipe instructions. I shared funny anecdotes, personal stories, and helpful tips, creating a connection with my audience beyond the plate.

Consistency is Key: I built a loyal following by posting regularly and consistently. Even with a busy schedule, I carved out time to create and share content, keeping my audience engaged and coming back for more.

Community Matters: I actively interacted with my followers. I responded to comments, answered questions, and participated in relevant hashtags and challenges. This fostered a sense of community and belonging, making my page more than just a recipe feed.

Collaborations & Cross-Promotion: I teamed up with other food bloggers, photographers, and local businesses. This not only diversified my content but also exposed me to new audiences.

Utilizing Tools: I explored tools like Instagram Reels and Stories to share behind-the-scenes glimpses, recipe snippets, and fun food trends.

Patience & Persistence: Building a social media presence takes time and effort. I faced setbacks, analyzed what worked and what didn’t, and kept refining my approach. Don’t get discouraged, learn from every experience!

Remember, your social media journey is a marathon, not a sprint. Enjoy the process, experiment, and keep creating delicious content. My social media has been built for years before I saw consistent clients coming from social media.

Can you talk to us about how your funded your business?

It was a slow, strategic crawl up the financial Mount Everest, one step at a time, fueled by sheer passion and a smidgen of (responsible) risk-taking. carefully researched and understood the potential consequences of tapping into my 401(k). With calculated withdrawals and a solid financial plan to replenish the kitty, it became a strategic boost, not a life-altering gamble. Every saved dollar from catering that came in became a brick in the foundation of my dream. I learned to hustle, budget, and squeeze the most value out of every ingredient, lessons that proved invaluable later. We also have done pop-ups throughout the year, not only was it great exposure but it also helped fuel the catering business.

Remember, funding your dream isn’t a one-size-fits-all recipe. Every journey is unique, a blend of individual circumstances, risk tolerance, and a sprinkle of entrepreneurial magic. My biggest advice to people wanted to start a business is start with what you have, do not over exert yourself financially. Focus on building a business that can organically generate its own revenue over time. Don’t rely solely on external funding or unsustainable expansion. Slow and steady growth often leads to more long-term success.

Contact Info:

• Website: https://www.tcgcatering.com/
• Instagram: @the.cooking.goddess

Image Credits
Seth Cartwright photography Aliyah Drugge photography