Today we’d like to introduce you to Kala Ganapathy.
Kala, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I must have been born with a ladle in my hand for the kitchen was quite literally my playground, growing up. I learned the fundamentals of cooking, following my mother around as she wove her culinary magic with simple, pure, inexpensive ingredients. Given that our family was large, there were endless opportunities to practice and hone my talent. Good food dished out with warmth and hospitality just couldn’t be beat. I learned that early on. By 13, I was whipping up multi-course meals for my family and friends to rave reviews. I was hooked.
Despite the passion, interest and talent, I never quite believed enough in myself or my craft to pursue it exclusively. After years of working jobs that took me farther and farther away from the one thing that put a fire in my belly, there came a moment when I was forced to scrutinize where I was headed and if that direction was making me happy. Recently divorced at that time, I was working for a health care practice, just miserable and frustrated. It struck me one day that if I can fail at what I don’t want to do, I might as well take a chance at what I love doing. It wasn’t an easy shift given that I was also responsible for two young children. However, the reasons to try were far more compelling than every excuse not to. So, I did.
A chance encounter with a highly respected personal chef in The Woodlands resulted in a short stint as a part-time apprentice. It was an opportunity to learn the business inside out and I jumped at it. About 6 months later, I was ready to go solo. The prospect was incredibly frightening but equally exciting. An acquaintance offered to build me a website in exchange for food. Another friend who was nifty with the camera took photographs of my cooked dishes. It was as if the universe was nudging me by putting these people in my path. Before I knew it, feastofgreens.com was up and running. Earning my first client however, wasn’t nearly so easy.
A lifelong vegetarian, and recently vegan, the market for my brand of food was decidedly tight. It took some creative marketing, outreach. lots and lots of freebies and unique offerings for people to take notice and start recognizing my name. Four years later, I am still here, growing steadily, feeding people the way only I can and living my passion. It might surprise you to know that none of my clients are even vegetarian!
My food reflects the honest simplicity I crave and seek from everything. It would be such a thrill to make my brand of eating more public and accessible through a storefront. If there is one thing I have learned is to never stop dreaming or giving up on your dreams. That storefront is just a matter of time.
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?
It is never a smooth road. Some of the obstacles were the lack of startup capital, having to run the operation single-handed, the challenges of juggling my life as a single mother to two kids, the perceived limitations of plant-based cuisine, the decision to drive distances to service clients,
So, let’s switch gears a bit and go into the Feast of Greens story. Tell us more about the business.
I am a plant-focused personal chef. I visit clients with the necessary raw materials and prepare 5 nights worth of dinners that generously serves 4, in their own kitchen. The cooked food is packaged and stored per client’s instructions. The kitchen is restored to its original state once I am done. The service can be weekly or fortnightly.
I also run cooking classes from the familiar comfort of my own kitchen or from the client’s, depending on preference.
I am known for my globally eclectic menus, stark simplicity and liberal use of aromatic spices and herbs. I believe what sets me apart from others is my unique approach to eating, health and wellness which is rooted in my Asian heritage. I don’t believe you can get the kind of food I cook at any restaurant.
Has luck played a meaningful role in your life and business?
Luck isn’t good or bad. It is what it is. I would much rather believe in the power of hard work, persistence and faith in one’s own abilities.
Contact Info:
- Website: www.feastofgreens.com
- Phone: 530-848-0349
- Email: kala.ganapathy@feastofgreens.com
- Instagram: @feastofgreens
Image Credit:
Kala Ganapathy
Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
