Today we’d like to introduce you to Cassandra Abercrombie-Schultz.
Cassandra, can you briefly walk us through your story – how you started and how you got to where you are today.
I began bartending and serving at 17. I knew I was a server by nature and would always find purpose and joy through this industry. In the early 2000s, I dabbled in catering for friends and event planning while working in kitchens and bars. When I had my son in 2005, who has high functioning autism, I knew I had to have a more stable income and also have more personal time management for his needs… 15 years later, I’m still (also) running my father’s Oil and Gas operating business. Since 2013, I’ve been meal prepping and creating off the chain event displays and charcuterie platters… which started for friends and neighbors. I advertised a little, but keeping up with the demand proved difficult, being one woman with two full-time jobs and a special needs son. Thankfully, social media is a wonderful thing, I met some amazing women and partnered up with them to create some memorable culinary experiences. I’ve had a pop-up restaurant project, two event catering businesses and still have a meal prepping service going strong. Now that my child is a teen, I have more time! Also, with more space rented/traded time in a licensed kitchen and more customers, I am ready to take on more events and more work!
I hope someday to run a little bed and breakfast community with my family and friends where I can continue to serve beautiful brunch foods and to provide enchanting yet relaxing experiences while collaborating with anyone that wants to live eclectically. That’s the goal.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
My journey has been long and slow… for good reason. I know that growing a business organically will make for a loyal customer base as well as a genuine reputation. I don’t push myself over my limits or give more than what I’ve got to give. My husband helps when he can but he is not able to often. So, although I work 2-3 jobs at all times, I have to pace myself to make sure I make less mistakes. I still make mistakes and am constantly learning and honing my craft. I try to ask for help when I need it and When I occasionally fail at a goal, I learn from that failure. It’s hard to find good partners and staff but it’s harder to do it all alone. So, I collaborate with everyone that inspires me! My community has lifted me up many times and I love to give back when I can. That’s how we all succeed!
Please tell us about The Bomb Noms.
As The Bomb Noms, I am currently a small event caterer with help from my husband when needed, hot sauce & spicy foods creator, recipe developer & meal prep chef. I have been a part of the food & beverage industry for over 20 years. With Constant research & continuous TABC & food management certification, I take pride in applying my kitchen safety and food handling education in licensed kitchens. My passion is creating healthy, flavorful menus and recipes using unique, wholesome ingredients and creative techniques to provide my customers with a positive, nutritional, emotional and even educational meal experience. I strive to support local farms & small businesses with my Menus/recipes, as well as preparing worldly & exciting, organic, pesticide & hormone-free meals for my customers. Currently, I provided low Carb meals that are (but not limited to) ketogenic compliant. Many of my menus include whole 30, paleo, vegetarian and gluten-free compliant meal options. I also take special requests for family-style meals and appetizers for holidays and events. I also have been providing charcuterie displays and boxes by customer request. I recently named my charc to-go boxes ”Charc-O-Grams” in 2019. This service is provided by so many caterers but my style is very different from others… like everything I do… I’m a little bit different.
Seasonally, I make spicy seasonings and jerkies, bone broths, dressings and salsas. Check out my website for these items. I also create a small batch craft hot sauce In November each year called “Dragons Blood Isle” that has gained popularity in the chilihead community. My Texas-based Facebook group for ALL sauces Is a hobby of mine where we share recipes, pictures, talk about or shamelessly advertise our favorite sauces, seasonings, jams, jellies, Gravies, Pastes, gravies and more. The group is “Do you even sauce bro?”
What makes me different is that I’m saucy and spicy and I can do anything.
Do you look back particularly fondly on any memories from childhood?
As an only child for a decade, my mother was my everything. My father was an international man of mystery during that time so when he came to town, he would bring me a gift and tell me stories of his travels. I loved to hear about food and other countries. My favorite memories from my youth are with my mom cooking in the kitchen, with my stepfather teaching me how to make big family meals and then later cooking for my young siblings. I didn’t play office, I played kitchen and hotel. Mom would let me help her create fancy charcuterie type displays of weird ethnic items that we found at Asian, Italian and Mexican markets… and I also loved to write about it. I was always journaling. Maybe that’s why I tried my hand at food blogging… which is harder than it sounds.
Contact Info:
- Website: Www.thebombnoms.com
- Phone: 2817987270
- Email: cassandra.dkay@thebombnoms.com
- Instagram: https://www.instagram.com/the_bomb_noms
- Facebook: https://www.facebook.com/thebombnoms/
- Twitter: https://mobile.twitter.com/the_bomb_noms
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