Fresh from the Kitchen Catering at SPEV

From the time I was 8 years old I wanted to be a chef. My

whole world revolved around baking, cooking, cooking shows, trips to Williams

Sonoma, watching Julia Child Saturday mornings on PBS. Yes, I was the only

teenage girl that had a subscription to Marth Stewart Weddings. I was obsessed!

Anything event, I wanted to be involved in. My first job at age 16, that wasn’t

an entrepreneurial pursuit, was a server at a banquet hall. When it comes to

this industry, food & beverage, hospitality, I have done it all. Washed

hundreds of dishes, loaded and unloaded events by myself, planned, cooked, made

food labels, lists (oh the endless lists) for each event on what is needed,

what should be gathered, what should be purchased.

So, imagine my dismay when my world, besides family,

literally my world, came to a halt because of COVID-19. I was angry, sad,

upset, frightened, dismayed, discouraged, unmotivated, depressed. I literally

felt this crushing weight upon myself as I felt so overwhelmed as to what to

do. Many of my competitors jumped on making individual meals to package and

sell to the public. Other’s were unbothered and would be unscathed, as they had

enough to weather the storm. Some fired people and didn’t pay them. It was like

a horror film, and whatever door I chose, the killer was behind each door. What

could I do as the event calendar I depended on greatly all but dwindled down to

nothingness? I added up the money being lost or postponed at what seemed like

an accelerated exponential rate, and cried some more wondering, will I have to

close my doors after 11 years? I cried thinking of each and everyone of my

amazing staff that now would not have a job until we were told we could work

again. It wasn’t feasible for us to do meals. Too many risks, not enough

profit. I have always been a problem solver, and the worse thing about this

virus, was it left me powerless. It left me with no options. It didn’t let me

problem solve.

I had to contact the bank and other intuitions, my business

landlord, asking them, pleading them to work with me. I wrote hardship letters,

and endless calls. I followed all disaster relief aid, because I knew I needed

it. The large amounts of income the business was not making now, made survival

seem bleak. Who knew in one day, one announcement could bring my business to a

halt? I gave my workers their final checks for now. I tearfully wrote them

about what was happening. I sent them all the links to help them in this

crisis. I offered them food, shelter, family, and toilet paper. It was all I

had that I could give. I stopped my salary, and halted my mortgage payment on

my home. I was at a crossroads. Do I call it quits? How much more debt should I

get in to save my business. My business that felt like it was dying in these

trying times. This was the time to soul search. To decide to I deplete my

savings and max out credit cards if all else fails? To decide, will I recover?

Will my business? My fall calendar was full, but what if….?? Let there not be a

what if.

A beautiful soul, I will leave her nameless, messaged me and

said, now is the time to make your team strong. Reach out to so and so, they

will be able to do leaps and bounds for your company. I want you partnered with

me so that as soon as we get the greenlight, we can come back strong. I started

to imagine this. I remember my family always told me I had a millionaire mind

set, and I would accomplish this through my business. My problem-solving mind

started thinking of the possibilities. I dried my tears, and decided, I am this

vested. Don’t quit now. My fiancé encouraged me too, saying “You got this. It

will all be fine.” My staff encouraged me, saying they can’t wait for us to be

back in the kitchen cooking and planning. And just like that, I knew saving my

business, prepping for the greenlight, and following my passion was my only

option. The best option!

With this new mindset, I am applying for financial aid, not

just to make sure my bills are paid for now, but to bigger and better my

company. I will train a sales team, I will get new catering supplies, I will

come up with new ideas to have additional forms of revenue streams (a café

would be great!). This virus won’t stop me. I started my business in 2008, and

I am still here. I will remain here. There are too many people that know who I

am, and too many that don’t. There are many businesses, client’s, brides,

grooms, and individuals that need to experience “a taste of perfection!”

That being said, connect with us. Let us plan together. Let us make your event

spectacular! Read about our accolades. Know we are family owned and small, but

have huge presence and amazing integrity. Booking with someone that loves what

they do is the difference between booking with someone that is just looking to

pay the bills (yes, always necessary, but those people lack soul, and it

reflects in their food). As it has been said before by others, I am not here to

be average, I am here to be awesome! Our past client’s can relate to this, and

have amazing reviews and positive things to say about Fresh from the Kitchen.

Please book with us so you can say positive things too. Help

me create a legacy. I am here to stay. I am open for business. May it please be

yours.

Noelle Salinas is the sole owner of Fresh from the

Kitchen. Founded in 2008, this woman-owned minority driven company offers

full-service catering for weddings, social events, and corporate events. The

owner studied locally at Phoenix College, receiving two associate’s degrees in

food service administration and culinary studies. She is the visionary behind

her company, and has a passion for fine food, travel, and reading. She has one

son (and 3 stepkids!), was recently engaged, and together with others in her

industry will beat COVID-19 and come out stronger than ever. Love, prayer, and

kindness guide her decisions. If you would like to have “a taste of

perfection!” please email or call.

Email: [email protected]

| www.freshfromthekitchenllc.com

| Phone: 602-694-1197