We caught up with the brilliant and insightful Tacana Henry a few weeks ago and have shared our conversation below.
Hi Tacana, thanks for joining us today. What’s the backstory behind how you came up with the idea for your business?
I started Tacana’s Kitchen in January of 2015. Here’s how and why,… After being diagnosed with Lupus Rheumatoid Arthritis and Raynauds Syndrome in 2001 and being told I’d never see the age of 30 I truly felt motivated me to prove all of my physicians wrong! That’s exactly what has happened!
I proudly can tell this story having just reached the age of 50 with No Dr’s, medications or hospital visits in 10 years!
After being diagnosed I (a Researcher by nature) began studying causes and immediate treatments for my diagnosis. I didn’t find much to Ebd=Heal but only how to “treat symptoms ” so I needed to go deeper!
I began Mealprep for myself and removed all fried, hormone injected Protiens etc that didn’t help from my regimen.
In 2014 I was introduced to the full Cannabis plant and began my research on it’s healing properties and I’ve never looked back! I began incorporating what I learned in my diet and I’ve been off all meds as a result since 2014.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I am Chef Tacana, a Licensed Cater, Mealprep Guru and Nutritional Educator and a Healer! I believe your entire life’s health begins and ends with your gut health!
I offer full diagnostic consultations and have successfully assisted physicians with patients that have SpEd Needs in nutrition to assist with the mitigation of behavioral problems resolution.
Clients should know once accepted as a client, I aim to get you to optimal peak condition with less or no medication thru teaching appropriate intake with fresh Protein, Vegetable and Starches that keep your system aligned and Working For and not Against You!
I’m fully Certified with the City, state and federal government which means I’ve been tried and proven to be a viable necessity for all. I’ve been given 5* status on Google. I’ve received several awards from the city as top Chef/Caterer and Mealprep person in my area. The BBB rates my business as A+ and I recently went back to my HS Alma Mata to become the after school culinary instructor!
I’m very proud that I have been afforded the opportunity to use all of my skills Educational and Trade for such a time as this in this culinary industry.
We’d love to hear the story of how you built up your social media audience?
Although I’m definitely Not a “techy” person, I began realizing how impactful my media presence is to promoting my business and brand! I took several classes on branding, marketing, and social media flow through to get me familiar and comfortable with not only posting but also showing up in Person(Lives) for my business.
Can you open up about how you funded your business?
Total transparency, I have Never had any financial assistance with my business. I began selling dinners to local musicians after Sunday services and I gained capital when they ordered and paid for the order. I have applied for more that 40 grants. I actually was awarded a grant last year however, it took 7mths before I received the grant funds. There was a 6mth class all had to take which actually helped my business the least! It’s geared toward restaurants and I’ll Never want that! So needless to say.. the 7mths was torture. Sitting g in classes that don’t address Anything you need! Depressing..but..Yay..I got one! I did more answering classmates questions and consulting than anything.
Contact Info:
- Website: Www.Tacanaskitchen.com
- Instagram: Www.instagram.com/tacanaskitchen
- Facebook: Www.facebook.com/tacanaskitchen
- Linkedin: Www.linkedin.com/tacanaskitchen
- Twitter: Www.twitter.com/tacana_s
- Youtube: Www.youtube.com/tacanaskitchen
- Yelp: Www.yelp.com/taca
Image Credits
[email protected] my photographer Logo designs: Damon Lamar Reed Sam Payne