How did your first come into contact with Flourish?
I think I probably first heard about Flourish through Juanita at the Resonance Centre, but I didn’t pay much notice until my girlfriend’s friend Sammy mentioned it, and we thought we would all go along together. I was thinking about doing a personal training idea then and thought it would be good to understand how it might work to build a business.
How has Flourish helped you?
I became inspired to do what I’m already qualified in rather than something totally new. I’m a qualified chef and have a good understanding of nutrition. Some opportunities came up then Flourish hired me to cook at an event. I realised I’ve already got this skill and the work is now starting to come to me, so I didn’t have to create something new from scratch – things started happening naturally.
Where has your journey taken you? Tell us about the highs and lows of your experience…
I’ve never run anything before, so sometimes it was difficult for me to know if it was ever going to happen. So instead of waiting, I just started and went and cooked for a New Year’s Eve event at The Resonance Centre. I started cooking for monthly events, then weekly events. Then I got involved with the Integrating Self course they were running – I made a really healthy meal for the people on the course and we talked about the importance of food when it comes to mental health. It’s not just external stuff like talking or therapies that matters, you also need nutritional density for your brain to function properly.
How do you keep motivated?
To be honest my motivation comes and goes. I did two bigger events last week and they weren’t as successful as I hoped as it was sunny so everyone went outside. So, I had a bit of a lull and I didn’t feel inspired to cook for a bit. But that was ok. It’s important to make money, but it’s also important to listen to yourself. It’s important to me to do work that means when I need time to take care of myself, I can take it.
Also, do what you enjoy! I felt a bit overwhelmed last week, I felt quite stressed because I had some last-minute events and not enough time to prepare. This week I stuck to what I know rather than trying something new. It’s really important to do what you want to do and are comfortable doing.
What is your proudest achievement?
I’m proud I just did it without needing any guidance. It taught me I can take on challenges and do it myself. And the food is always a hit!
How is the work you’re doing benefiting your local community?
I think people have a different idea of what a buffet or meals can look like – simple food can be amazing as well. I want people to be healthy and understand how easy it can be to be healthy, that’s important for me. Also, for people to understand how easy it is to be vegan.
Any tips to share with other people looking to start their own projects?
Just do it! Feel the fear and do it anyway. It is definitely helpful to start working with someone already established when you are starting. By working with events that are already happening, I don’t have to worry about bringing people in, so I can focus on the cooking.
Which elements of Time to Grow did you find particularly useful?
Sitting in a classroom listening to people talk is not for me and I lose interest with anything computery, but being connected to Flourish and getting opportunities to work and getting to know the other women was good. The Flourish events at the Resonance Centre have really involved people and given people who wouldn’t have come otherwise the opportunity to come to events – like the Women’s Circle. There is a real community vibe. To have that supportive network and hear people’s experiences and what’s going on in their lives in a really safe space – I get a lot from that.
Anything you’re now doing differently?
Before I was really scared of leaving something that was stable, but now I’ve got more confidence to try other things. Although the money I make from food isn’t enough to sustain myself yet, I’ve got more confidence that might be the way to go. I’ve become more inventive with the food and more confident to serve different dishes. I’m thinking about catering bigger events – maybe a summer party or a vegan wedding. Hopefully if I’m doing more of the food I enjoy doing – raw, fresh, colourful food – people might want to buy that in more.
What are your plans for the future?
My plans are always quite loose, I don’t want to attach myself to anything in case it doesn’t happen. I like to be able to change. But I think I’d like to do more with the Plant Base, and keep providing food regularly at The Resonance Centre plus do other outside events too.
