Today we’d like to introduce you to Isalba Luz Suarez Leal.
Hi Isalba, so excited to have you with us today. What can you tell us about your story?
In October 2018, when I graduated as a professional chef in Venezuela, my sister with Down syndrome was turning 50 years old, and as a birthday present asked me to make “tequeños” (cheese fingers) her, I made them for her, and since then people started ordering them and recommending me to their friends and family. Afterwards, I decided to create my business and named it “Delisalbas” along the way; I started creating different types of gourmet “tequeños” (cheese fingers) and “pastelitos.”
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
In 2020 I came to the US to visit my daughter who was an international college student in Orlando, where I continued with my business but this time with limitations on space, time, and equipment. In fact, because of the difference with the ingredients, I had to create a new recipe from scratch, and people continued to enjoy my product and support me as an entrepreneur. At the time, I still hadn’t decided whether to stay in the US or return to my country even though the political and economical situation was only getting worse; after only 3 months of living in Orlando, I received my green card due to a petition made by my father who was an American citizen, which is why I decided to stay in the US and overcome the limitations I started with. Today, I am happy to say that I was able to improve my workspace, equipment, and ingredients. I’ve had a good growth of clientele, and I keep working hard so I can see even more growth.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am constantly preparing myself to develop and improve my business, making every product I offer with love, technique, and plenty of organic flavor. I feel very proud of @delisalbas because I make everything myself by hand; every order is made with detail without any machines or help from another person. What really makes “Delisalbas” stand out from my point of view is the knowledge of food biochemistry, technique, and high-quality, fresh ingredients I carefully choose and work daily to improve.
We love surprises, fun facts, and unexpected stories. Is there something you can share that might surprise us?
22 years ago, I graduated college as a dentist. However, my passion has always been the kitchen, which is why in 2018, I decided to go back to school and graduated as a chef; today, I’m proud to finally be pursuing my passion trough @delisalbas
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