Today we’d like to introduce you to Melissa Houston.
Hi Melissa, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I’m a restaurant industry veteren, over 30 years in. I started out in a coffee shop and bakery at 15, peeling rosemary and washing sheetpans. I worked both fron and back of house through my teens, then took some time off as a bookkeeper and office manager for a first aid company in LA. We serviced mainly restaurants and hospitality/arts industry companies. I realized I was ready to commit my career to the business of the food and beverage industry. I moved from the beach cities of LA to San Francisco and went to the most prestigious culinary school of the time, California Culinary Academy. I was 23 when I enrolled. I spent the next few decades working in all things food industry, and learned that my favorite part was to help people with their diets, and to bring global flavors to everyone, making substitutions and catering to individual needs. After a long career in the physical world of restaurants, large catering and culinary research and design, I had a horrible back injury that made me disabled. I was home bound for about a year, and had open back surgery that never quite healed properly. I’m a fighter though, so I wouldn’t let it stop me. I came back as a banquet captain over the holidays to pay off the debt I had accrued. Then I looked into using my degree in a way I could do, and use my love of nutrition and special diets to help others. I started cooking privately for a couple clients, and started my company Green Girl a couple years later.
Alright, 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?
Ha! No it has not been a smooth road. Following your passion definitely can throw you into a lot of unknowns. I had no idea how to actually start a company, and wear every hat that it took. I had my knowledge from my degree, but I needed real experience. A lot of it happened as I went, asking questions to people I admired, learning from government websites, and just getting in and doing it. I was self funded, self employed, and had horrible credit. I knew nothing about the state of Kansas and Missouri (they do things completely different than each other) when learning to apply for business license, permits, all the departments to register with, everything. It was a crash course in itself. Nevermind web design, marketing, banking, accounting, and the endless workdays.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I work for families, individuals and companies to shop, prepare, and evaluate special diets and medically diagnosed diets. I have a background in culinary arts from San Francisco, and nutrition certifications for sports nutrition and holistic nutrition. I have ran several professional kitchens in the past, and am working on my next kitchen and business adventure at the moment. I cook privately for 8 clients a week now.
Brand wise, I am very proud of my reputation in the Kansas City area. I am going into my 10th year, and I have had so many wonderful clients along the way.
What sets me apart is my attention to my clients. I value them, their needs, and being a part of their life. I like to say that being a personal chef is personal. I am my own restaurant. I don’t fit everyone, nor do they fit me. I look for a certain kind of client to fit my practice. I have found that saying yes to anything and everyone leads to burnout as well as disappointment on both parties. I’ve grown as a chef and as a business owner so much over the last decade.
I’m excited for the future, and as for my brand, I am leaning towards a new kitchen space with a private dining room where not only me, but other chefs can create beautiful meals for the public. I’m also looking to have a pickup area, and manufacture my own products, especially for plant based protein options that are hard to find without all the additives. I love all food, but I know the market, and I know what people ask me for. I would love to expand on that and bring a little San Francisco here.
Pricing:
- Private in Home – starting at $175 + groceries
- Dinner Parties – starting at $100 per person
- Cooking Lessons $175 per session plus groceries
- Nutritional Counseling $200 per session
- Hourly pricing alternative $75/hour
Contact Info:
- Website: https://greengirlkc.com
- Instagram: greengirlchefkc
- Facebook: @personalchefkc
