Today we’d like to introduce you to Felicia Pezzoni-Anderson.
Felicia, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I’ve always loved cooking, even as a little girl. I remember trying to make a salad with tree leaves, grasses and sun tan lotion when I was around 3 years old. Thankfully, I’ve come a long way since then!
I graduated from The Restaurant School on Walnut Hill College in 1994 with a culinary arts degree. I worked in restaurants and hotels across the country. In 1997, I moved to Arizona.
I met my husband in 2003 and after the birth of our daughter, I decided to start my own personal chef and catering company in 2004.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I remember the day my company website went “live”. I was thinking my phone would be ringing off the hook with customers. Seriously, I had my cellphone in hand, ready to answer calls. In reality, it was like crickets chirping and nobody called for a while.
Thankfully, once I started getting customers, they would refer me to friends and family and now I have a nice amount of business.
Probably the hardest part of my business are the slow times, when it’s easy to get discouraged. Now I have learned to enjoy the slow times. That is when we plan trips to see my family or go camping to escape the summer heat.
We’d love to hear more about your business.
I am a Personal Chef, therefore I can customize my menus for each and every client I am able to accommodate special food requests and cater to clients with food allergies or dietary restrictions, even for large events.
I offer in-home private chef experience dinners and classes for couples and small groups, along with large event catering for up to 1,000 people.
Aside from catering, I deliver custom meals to clients on a bi-weekly or monthly basis. I also have experience in food styling and menu/recipe development.
One quality that sets my catering business apart is that every menu item is made from scratch. I don’t use frozen, prepackaged foods and I utilize organic products whenever I can.
What were you like growing up?
I grew up in rural Pennsylvania. I was a girl scout in grade school and enjoyed bowling and roller skating.
My favorite part of growing up in Pennsylvania was spending time outdoors. We had bears that would come down from the woods behind our house and I would ride my bike over the footprints they left on the driveway.
I loved all the wild animals that I saw often around our house. I am still a huge animal lover!
- Website: www.dininginaz.com
- Phone: 480-206-8332
- Email: email@example.com
- Instagram: https://www.instagram.com/dininginaz/
- Facebook: https://www.facebook.com/Dining-In-Personal-Chef-Catering-Company-329027092029/
- Yelp: https://www.yelp.com/biz/dining-in-personal-chef-and-catering-gilbert