Today we’d like to introduce you to Gerry Mena.
Gerry, 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 to cook; didn’t think I’d ever make a career move on that direction out of concern beloved hobby would turn into a hated job. Then, a series of life events made it clear that the corporate world wasn’t really for me, and actually pushed me to invest into my own, meaningful environment. With the help of my parents, I was able to purchase an amazing vehicle where I can prepare the kind of dishes that can be thought of as an experience. I also owe enormous gratitude to my friend and mentor Megan, a genuine five-star Chef, based in Portland, OR. She taught me about cooking technic and making the most from seasonal items. And that is part of how, armed with some resources and basic knowledge of the kitchen, I started to cook.
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?
As with any new business venture, there are expected bumps in the road. The first year was a learning curve, to put it mildly. A real lesson on research, adaptability and knowing your audience. Thankfully, the original plan allowed for some room for error and the support from my family kept the project going. Once a new business plan was fleshed out, it was time to give it another try. Thankfully, the response from the public has been very positive and we’re off to a great re-launch.
So, as you know, we’re impressed with The Shepherd Mix Food Bar – tell our readers more, for example what you’re most proud of and what sets you apart from others.
I have always enjoyed a good bar menu. For a chef, creating a simple, yet elegant, appetizer menu is an opportunity to relax and let the imagination take over. The bar often feels to me like the lab where conventional dishes are conceived before morphing into their crowd-pleasing forms. And, for the customer, there is no concern about ordering “just an appetizer.” Who doesn’t love an assortment of delicious cheese fries, mozzarella sticks, or a roasted beat and blue cheese salad, all brought to you in a parade-like order that complements your growing beer tab? We prepare finger food with a conscience.
So, what’s next? Any big plans?
For now, the goal is to build on recent accomplishments through the quality of our ingredients and introduce a few new items. No big changes in terms of expansion are planned, that said, I do hope to invest a bit more time and space towards our home orchard. Growing blue corn, hot peppers, herbs and assorted fruit has been a surprisingly-fulfilling and useful experience through this process.
Contact Info:
- Website: www.theshepherdmixfoodbar.com
- Phone: 832-781-0102
- Email: HaveWegourMet@gmail.com
- Instagram: @havewegourmet
- Facebook: Facebook.com/HaveWegourMet
- Twitter: @havewegourmet
Image Credit:
Graphics by @#lvnsprd, Images by @jasminperla.photos
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