Today we’d like to introduce you to Katina Johnson.
Hi Katina, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
Food For Thought was started in St. Louis, MO back in 2016, after graduating from Le Cordon Bleu School of culinary arts in 2010.
After graduation, I began intensive training as a sous chef for various casinos, as well as high-end resorts & spas. Perfecting my skill and earning a reputation for my savory dishes and expertise in executive catering. My culinary philosophy is “specialize in what you’re cooking at the moment” which is the spirit in which I create each impressive and flavorful dish. My passion for everyday cooking and refined skill yields an extra ounce of “deliciousness” in every dish in my repertoire.
I now reside in Memphis TN, where I now operate my business full-time. Food For Thought has gained high-profile clientele and continues to thrive. Knowing that there is always room for growth and improvement, I try to continue to educate myself on my craft.
Food For Thought is currently certified to do business with the City of Memphis, Shelby County Government, the University of Tennessee (all locations), Shelby County Schools, and MLGW. Along with being a certified local small business, minority, and woman-owned business. I strive to be great and a team player, I plan to help up-and-coming chefs on their journey by providing them with the tools to be successful.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
I wouldn’t say my journey has been smooth or hard but being a entrepreneur in general is being consistent every day and can be very overwhelming.
Every day is a learning experience. I believe we learn to re-learn no matter how high we climb up the ladder. As I progress I think I struggled with keeping up with the times as the economy was changing. The pandemic changed a lot in how to run and conduct business with many stipulations.
The administrative part of my business was a bit of a challenge at first but as my business grew I got very good at keeping up with paperwork. I tell people all the time that you can be excellent at your craft itself but if you don’t know the business side of it you will fail or have so many challenges along the way.
Can you tell our readers more about what you do and what you think sets you apart from others?
I am a full-time caterer/culinary specialist. I like to consider myself all things culinary. I love everything about the hospitality industry from cooking, event planning, bartending, serving guests, and more. So starting a catering business was defiantly a good move for me. Food For Thought has brought out so many talents that I didn’t know I even had.
Food for Thought is a catering business that specializes in catering all types of events accommodating small and large parties. We cater events such as weddings, corporate events, private dinners, culinary consultations, and more. We also offer specialty services including cooking classes, cooking demonstrations, meal prep services, and event planning. Our mission is to create an unforgettable spread of food by exceeding your expectations with innovative cuisine, exceptional customer service, and a creative presentation.
I am proud of just my everyday growth in my business and my ability to help others with their culinary journey. One chef, caterer, business, event planner, etc. can’t do everything. I have a non-profit called TeenPreneurs, where I teach teenagers entrepreneurship through cooking. Mentoring my teenagers has taught me that people want to learn and that knowledge is key. Knowledge and what we learn is not meant for us to keep to ourselves.
This will always be my highest honor knowing that I can give back by what I know to help others excel. and this is what separates me from others.
We’d love to hear about how you think about risk-taking.
I am defiantly a risk-taker in so many aspects. When you are a business owner you take risks in the decisions you make for your company not knowing what the outcome is going to be. Risk-taking is necessary no matter if the outcome is good or bad.
Taking risks can put you in a better position. But, taking risks can also have you second-guessing yourself and having you feel like you have failed. Growth requires failure. Failure is not always a bad thing. We as people learn from mistakes. Mistakes equal elevation.
Contact Info:
- Website: www.fftscatering.com
- Instagram: @fftscatering901
- Facebook: https://www.facebook.com/FoodForThoughtSpecializedCatering
Image Credits
KC Austin Productions
