We were lucky to catch up with Rosalind Cottingham recently and have shared our conversation below.

Rosalind, appreciate you joining us today. If you could go back in time do you wish you had started your business sooner or later

If I could go back in time, I wouldn’t have it any other way. I grew up working full time and attending college at the same time. When I look back now I often think about how I did it all. After many years of hard work I was ready to pursue my passion which was cooking. I decided to start my business in the year 2000, while I was still doing both, working and going to school.

I was in a great place career wise when I started my business. For years I worked with the community college district in San Diego and over the many years there, I continually promoted up the ladder. I loved all my positions, colleagues and staff that I worked with. However on the back burner was this passion I had towards food.

Once I started my business I begin to work on seeking out individuals clients that I could work with on the weekends. As if my life and schedule wasn’t full enough! Along with that came getting business items in order such as business cards, website, information flyers, spreading word, etc.

Rosalind, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My business and work is as a Private Chef. Although providing chef services to me is not like work because I love what I do, and I believe if you do what you love, it doesn’t feel like work. I created my business Somethings Cooking, A Personal Chef Service in the year 2000. Prior to creating my business I was working in the administrative field for the community college district in San Diego. I worked my full time job, attended college and worked hard at finding private chef clients during the years 2000-2008.

In 2008 I decided to leave the community college district and work full time pursuing my passion in the food industry. I made this decision after my mother passed away in 2005. It was at that point I realized life was too short and I should pursue my dreams. Thus in 2008 I made the full leap into building my business and brand.

As a Private Chef I provide consultation services, menu planning, complete grocery shopping, all food preparation and coordination, and clean up after dinners or events. Private Chefs are available for dinner parties, weekly dinner preparations, anniversary parties, receptions, weddings, and any other celebratory food events. With a Private Chef, there are some preset menus, however most menus are customized for the clients based on their personal tastes.

I am most proud of the steps and experience I have gained up to this point. I have worked for a host of individuals and families, and it brings me joy to know that they have enjoyed my services and food, and I have satisfied many palates. There is still much to learn because in the food industry things are forever changing.

I believe what sets me apart from others is my personality. From the point of first contact I always tend to bond with them. As a chef I take pride in satisfying my clients palate and from the very beginning determined to meet the clients need in turning their event into a luxury dining experience.

Can you open up about how you funded your business?

For me being a Private Chef didn’t require much capital. As a self taught chef I learned a lot on my own. Now if I had chosen the culinary school route perhaps there would’ve been more expenses on my part. However I didn’t take that route. I have over the past years received much training, and have taken many classes in the culinary arena. I put my business together with funding that I had saved, along with funds received from the college district after I resigned.

We’d love to hear the story of how you built up your social media audience?

I started posting and showing pictures of my works after I created my website, flyers, brochures, facebook, instagram, etc, Any way in which I could share my information, I did it. I do believe that in today’s society of networking and social media, word of mouth is still predominant at times. My advice to someone trying to build a social media presence is 1) believe in your self, 2) be passionate about your work, and 3) believe in the path that you’re on.

Contact Info:

• Website: www.somethingscookingca.com
• Instagram: @chefrosalind
• Facebook: facebook.com/chefrosalind