Today we’d like to introduce you to Simona La Terra
Simona, we appreciate you taking the time to share your story with us today. Where does your story begin?
I am an Italian woman who moved to the United States 8 years ago. I have always been a financial director with a passion for cooking. The company I worked for in Italy gave me the opportunity to experience life in the United States. My job was very stressful and full of responsibilities, I have always worked hard, even when a few years ago I discovered I had breast cancer. I remember working in the hospital during treatments, and the nurses would scold me a bit. So, when you reach a certain age, you realize that life can’t just be about work, and sometimes it’s better to earn less money but enjoy your family and life more. Less money, more happiness. My husband pushed and supported me to follow my dream and my passion. I have never been afraid of change, even though this change was like a shock to me. But other times in the past, I have left the certain for the uncertain. Changing and putting oneself in the game is the only way to evolve and succeed, taking risks that scare many people, but what scares me more is when my life becomes routine. Change is the only way to grow, to meet new people, and to chase your dreams. So last year I decided to change my life. I left the company, leaving behind a safe and secure zone that had provided me with stability for years, facing this new challenge, and I started a food business. Certainly, I miss the numbers and my old job, but now that I’m in control of my business and my time, I can decide when and how often to work. But most of all, I’m always happy during an event and never feel tired. It’s really nice to see people enjoy my food. It’s a great satisfaction. After obtaining a license, I am now a personal chef. I organize elegant dinners, brunches, parties, cooking classes and buffets, all with authentic Italian food, ensuring that the authenticity of Italian cuisine is preserved. My passion for cooking started during my adolescence. My mother didn’t enjoy cooking much, so at home, we mainly had pasta with tomato sauce and, on Sundays, fried cutlets and fries – quite boring. At the age of 15, I started cooking at home for my family and friends. My grandmother has been a great inspiration, and even today, you can find some of my family’s recipes in my kitchen.
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 has been very easy so far. I am using all my years of experience in the companies for my small business, and this is helping me a lot in managing the various aspects of service production. The only difficulty I encounter is that, being a service, there is not much visibility, so it’s very hard to find new clients except through word of mouth, which I can say works very well if you offer a quality service
Thanks – so what else should our readers know about My business name is “So far so cook”?
The name of my business “So far so cook” comes from the time when I found out I had cancer: During the entire diagnostic phase, the doctor kept telling me, “So far, so good, Simona,” and I didn’t understand what it meant. When my husband and I finally discovered its meaning, we kept repeating it for months, incorporating it into all our conversations!
Regarding my business, I often work alone, unless I have an event with more than 15 people. In that case, I hire staff to help me with cooking and plating. I have a business partner, Mara from Double White Design, who assists with everything related to marketing and also helps when the client asks me to set and decorate the table.
I always try to add a bit of creativity to the dishes I prepare and the plating to stand out from other chefs. My dinners are always very elegant, with attention to detail, but above all, I never neglect the quality of the food. I mainly use fresh ingredients that I buy at the Farmer markets, and I use organic food.
What really sets me apart from other Italian personal chefs, though, is that I cook exactly like I would at home in Italy when I have guests. Generally, the tendency is to adapt to the market and American tastes, but I’m sure that if an American hires an Italian personal chef, it’s because they want authenticity. That’s why I often offer cooking classes, especially to teach how to make pasta from scratch. My goal is to spread the culture of Italian food. In fact, during the dinners, I explain to my clients and their guests what I have cooked, as well as the origins and history of the recipe.
What matters most to you? Why?
The most important thing is customer satisfaction, and you can achieve this only by offering high-quality food and service. Because only in this way can your business grow. All m y services are customized and personalized for each client, creating a different and unique dinner every time.
Pricing:
- The price of the service depends on what the client desires, and each dinner or event is customized and personalized for the client
Contact Info:
- Website: https://www.sofarsocook.com
- Instagram: https://www.instagram.com/sofarsocook/?igsh=NjRxZDFjZTU4bzhm#
- Facebook: https://www.facebook.com/Sofarsocook
