Today we’d like to introduce you to Kaila Sawyer.
Kaila, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
As a child, I always cooked with my mother, which is one of the many ways we bonded. As I started to get older, I became more creative and started making unique meals out of whatever we had in the house. I started making dinner most nights, which made me happy and took some stress off my mom. When I was in high school, I took culinary classes and absolutely fell in love. I was exposed to cooking techniques and ingredients I had never worked with. Upon graduating high school, I started taking culinary classes at the local community college. During this time, I was working at a bakery and really enjoyed the baking side of the industry.
At the same time, I was working at Cafe 121 with my high school culinary teacher and had the opportunity to expand my culinary knowledge as well as learning the catering side of the industry as well. This ended up being a turning point in my life because I was starting to figure out what I wanted to do for the future. I decided to move to Texas from North Carolina at this time to build my relationship with my dad as well as attend a four years college. I started going to the University of Houston’s Conrad N. Hilton college for hotel and restaurant management. Throughout college, I worked in the restaurant industry to continue learning the field hands-on as well as in school.
Upon graduating college, I decided this was the time to start my private chef/catering business. I was very fortunate that I was able to get a catering gig right as I was graduating. With the help of my fiancé/sous chef we were able to put on this amazing catering event and my client was very happy. I shortly realized I needed a steady paycheck so the catering business turned into my secondary job. My goals would be to eventually save enough money so I could grow my company and make it my full-time job. I currently work as a restaurant manager and do the catering on the side when I have time to take on an event. I have also been attending the University of Houston’s Conrad N. Hilton college for Masters of Hospitality management and will be graduating this December (2019). I have learned so much about this industry and cannot wait to see where life takes me and my career.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No, while working towards my undergrad, I worked three jobs and went to school full time. This was extremely difficult for me. First, moving from North Carolina to Texas and not having any friends made me really want to meet people and have a social life again. This was hard to do while working and going to school. It was also very difficult for me to leave my mom and all the family and friends I had known my whole life. Luckily, I have an amazing dad, stepmom, and siblings, grandparents, aunt, and uncles that live here and had the opportunity to grow those relationships which made it a little bit easier being away. Another struggle was realizing its important to do what you love but you have to make ends meet. It was disappointing when I came to the realization I couldn’t feasibly run my business and make ends meet. I still struggle with things today because I am currently working towards my master’s degree, working as a restaurant manager, and trying to make my business work.
Please tell us about Chef Kaila Catering.
My business is a catering/private chef company. Yes, I am a caterer and catering events are how I make the majority of my money from this. However, I also create and right recipes for clients, meal prep, write meal plans, and am in the process of writing my own cookbook. What sets me apart from others is that I can cater to anyone’s needs. I do not have a set menu you have to pick from. I find out what the client wants, what the price point is, and how to make it happen. I am most proud of the catering event I did for 30 people with just myself and my finance/sous chef.
If you had to go back in time and start over, would you have done anything differently?
I would have made sure I was financially stable and had the startup money upfront. It is a little disappointing knowing that I am capable to do what I love and could be successful with it but I need more startup money to make it happen. I would have found investors or loans to start immediately that way, I could put all my focus into the catering/private chef company.
Contact Info:
- Phone: 8324018297
- Email: kailarsawyer@gmail.com
- Instagram: @chef_kaila
- Facebook: @chefkailasawyer
Image Credit:
Lucas Hughes and Catherine Lara
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