Today we’d like to introduce you to Patricia Rieger.
Hi Patricia, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’ve been in the culinary industry for nearly 20 years. I realized that if I was going to do something on my own, I’d better do it before it’s too late! So I opened Cypress Table shortly after my 39th birthday as a unique catering concept. As I rolled through my first holiday season, I began to get some traction through clients and social media and BAM! The virus hit! It was like a tsunami rolling through the industry, taking down so many small businesses and restaurants. I knew if I was going to survive, I would have to adapt and quickly. I began scouring FB Marketplace for food trucks, trailers and anything. I could find to make some sort of mobile food vending situation out of, not wanting to go into crazy debt, I figured this would be the best bang for my buck. I found a little black box and purchased it for next to nothing. My husband and I (with the help of A LOT of YouTube, lol) built it into the Cypress Trailer folks have become accustomed to today.
With an enormous amount of teamwork (that continues today, Andy has been a Rock to me and to Cypress Trailer-and an AMAZING photographer!) It’s rough around the edges, but it turned out just the way I had hoped-completely unique! With the shift in the business model, it was off to the races living a dream I had wanted since I was about a 19-year-old line cook-a dream I had long since thought unattainable. I had a food truck! Small, but Mighty! Our focus shifted to craft street food, still within the cuisines of Florida and as we did more events, our little following began to grow. I had thought, well, this little trailer might keep us afloat through this. I never imagined it would grow my business during a global pandemic as it has! It has allowed me to use my passion for food and creating in a safe environment for myself and diners, it has pushed my creative boundaries and ultimately has helped Cypress Table grow into a multifaceted food concept with a focus on scratch cooking, lots of fun and everything Florida! We even have our own mini brick and morter now (our Provision Kitchen) and continue to grow and expand and have slowly and safely been getting back to catering-even with the Trailer!
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Owning and opening a small business just before and during a Global Pandemic, I would not call easy. But in so many ways, I’m grateful that all of it happened. I think that in my life, I’ve realized that I the only thing I have control over is my reaction to adversity. How I choose to deal with things that may be ‘hard’ is just something I do. My husband likes to tease me and tell me I do things in “hard mode,” lol. But I’ve found that when things come too easy most of the time, it’s not worth it. I roll with the punches because I can.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Humility is a key part of my life, I think it’s so important. But that doesn’t mean I can’t be proud of myself! I suppose one of the things I’m most proud of is that after five years sober and at nearly 40 years old, I chose to take a risk, to do what I love for me instead of others, to create the food I’ve wanted to create and have spent 20 years honing. And to learn to be grateful and ask for help when I needed it. Wonderful things are rarely the result of one person, it most often comes from the support and love that surrounds them. Today I’m a different type of chef, I no longer subscribe to an old school toxic kitchen mentality, nor do I support it in my own. I strive to create a new type of culinary world, one where employees are paid well, enjoy their work, have fun and grow within Cypress Table. I want to create the kind of kitchen I always needed. One free from sexism, toxic behaviors and chemicals. I’m exceptionally proud of the team of strong women I have on board, I could not do what I am doing without them!
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
I LOVE collaborating with like-minded businesses! Popping up with funky boutiques, art shows, coffee houses and with other food trucks too! I love working WITH my ‘competitors’, we’re stronger together, ESPECIALLY now!
Contact Info:
- Email: chefpatricia@cypresstablecatering.com
- Website: https://www.cypresstablecatering.com/
- Instagram: @cypress.table
- Facebook: @cypress table catering
Image Credits
Andrew Acosta @thisaquabluephotography
