Today we’d like to introduce you to Ingrid Alliance.
Hi Ingrid, so excited to have you with us today. What can you tell us about your story?
I started selling Haitian food on Facebook in November 2017, and when it slowed down I would have my neighbors trying the food then sell them. Then, thinking of a bigger vision I moved forward on hiring a professional to work on my logo and had him taken some upscale pictures of some of my signature dishes like Braised Lamb, Haitian Independence soup (Soup Joumou), Pork shoulder (Griyo), and my Drunken Pineapple in March 2019. My Business was registered in May 2019 as a Private Chef business, then I started creating some of our classic products that we’ve used back home, and I didn’t see in the Caribbean store in the city and other stores around. I’ve launched my online store (Website) in February 2020 and pushing forward to get my Business out of the house.
I will conclude by saying that building an Empire takes time and a tough experience.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It’s been a rough road, but I’m learning the best way. My Struggles were registration with the States with money from my previous job, working on labels on my own without knowing anything about it and I had to learn by going on some website to learn how to make them. From the beginning, I used to sell my product without making any profit just for the public to get to know my products.
Can you tell our readers more about what you do and what you think sets you apart from others?
Cooking has been part of my life since I was six years old, where I used to cook white rice and cooking some quail with my cousins and friends. When I went to France in 2005, I have met some amazing friends and the diversity of cultures and get taste some awesome flavors that are memorable. And in 2010, I got the opportunity to come to USA where I started to work on Pantry in 2012 at House of Blues, then found my way to go to Le Cordon Bleu in Orlando where I got my Associate’s Degree in Culinary Arts where I graduated in 2015.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I don’t believe in luck, I believe in God. Faith plays a big role in my daily walk through life in my Business.
Contact Info:
- Email: chefingridalliancec@pinchofmycuisine.com
- Website: http://www.pinchofmycuisine.com/
- Instagram: https://www.instagram.com/p/CTh4M0pLLUF/?utm_medium=copy_link
- Facebook: https://www.facebook.com/ChefIngridalliancec/
Image Credits
Rooloph Photography
