Impressive stats: Since 2015, our revenue has grown by 95 percent. We went from doing six private events in 2015 to catering and coordinating 23 private events in 2016. Additionally, we went from having no staff to four part-time staff.
A specific improvement I’ve made: The idea behind My House NOLA is a breath of fresh air for the entire events industry. Folks we partner with consistently say we are filling a need or scratching an itch that’s long been ignored. People are bored with the usual food at events and want to see more chefs represented. Street food is extremely imaginative, and I have spent years building relationships with the people behind the most exciting street food in a city known for its cuisine. I bring their food to new audiences.
What I’m working on: We are excited to be working with a massive technology conference on a very off-the-beaten-track idea. People who want their production partners to have a deep, more underground knowledge of a city are turning to us. We take the time to explore artisanal food in New Orleans and know how to work with culinary vendors. Additionally, we are excited to get more into consulting to work with meeting planners who want us to design and identify the best and most interesting food in cities where their clients are meeting.
What I do outside of work: Traveling is my favorite activity outside of thinking up business ideas. I love traveling with a focus on locals’ favorite hole-in-the-wall places to eat. Additionally, I love public speaking. I am on the millennial advisory board for the Women’s Foodservice Forum and enjoy going to conferences to be inspired and inspire.
Five phrases that identify me: Passionate; honest; hustler; extrovert; food-obsessed